Setting up our blog for Coach Stop Farm

We've had a farm web site for years, but blogging seems to be a better way to connect people with people directly - that's the beauty of the Internet, isn't it?
We decided we wanted to blog about food - we raise most of our own meat, lots of vegetables and some fruits in season, and also search out sources for bulk fruits (Michigan is SOOOO lucky with the choices we have for fruit!) that we can or otherwise preserve. While we are not adamant about "no processed foods", we have gravitated over the years to a diet that s primarily made from scratch - fresh food, prepared for a meal or preserved for future use, the only additives being seasonings. Can't tell you the last time we bought anything "processed" at the grocery store, with the exception of peanut butter and ketchup - and that last only when we run out of the home-canned stuff!
So, we hope to share some of our activities through the seasons here on Coach Stop Farm, recipes, ideas, resources for like-minded people - food is fun, and we hope to make this blog a fun place to visit and become inspired. We realize not everyone is able to raise so much of their own food, but together we can promote the basics of how to become more self-sufficient even living in a city apartment.
We're just getting started in this world of blogging, so things will evolve. Please don't hesitate to offer constructive comments about what you see here (or what you don't, and would like to see!)

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Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Big turkeys from our farm - happy customers at Thanksgiving!

Well, our turkey raising experiment this year went well - probably a little too well. We had a lot of orders for birds in the 15 - 25# range and our smallest bird was over 21#. They REALLY thrived out in the pasture. We plan to raise more next year, but probably start them somewhat later (these birds were 22 weeks old) and manage their feeding protocol a little differently. We used the two biggest birds - 41.25# and a whopping 41.90# guy . . . whew! Darrell had written an informational piece about " How to Handle Roasting a Big Turkey ", and I had some of those big disposable roasting pans to give to people who feared their regular roaster wouldn't cut it. So, several of our customers shared their story of what they did with the bird and send some photos. There're also photos at the end of what we did with the two monsters. Leah C. sent these photos and a note about their experience. She had been leery of doing a big bird, so Darrell's instructions and

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Good Food Down on the Farm

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