tag:blogger.com,1999:blog-8130903884461272952024-03-05T16:41:46.156-05:00Good Food Down on the FarmWe want to share information with others interested in good, healthy, natural food: growing it, buying it from local sources, canning it, cooking it.Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-813090388446127295.post-78677034239849143792016-12-03T13:24:00.000-05:002016-12-03T13:24:33.273-05:00Leftover Thanksgiving Turkey - fun with Corn Chowder!Many of you who know us know we usually make Turkey Pot Pies (see <a href="http://goodfooddownonthefarm.blogspot.com/2014/11/thanksgiving-is-coming-make-yummy-plan.html" target="_blank">the recipe</a> 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).<br />
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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:<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Finished Turkey Corn Chowder</b></td></tr>
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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.<br />
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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 the bones. That covered bowl went into the fridge until I could decide what kind of soup I wanted to make.<br />
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I got 7 quarts of canned turkey stock from that process (yum!), rich and good with the turkey flavor. I had kept back about two additional quarts for making a soup. The cool thing about making stock from the Thanksgiving turkey is that there is a little bit of our stuffing left in that carcass, so the flavors of that carries through into the stock — tasty!<br />
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I had been thinking about the soup, dithering over possibly making a gumbo again, or a turkey-rice soup with lots of carrots and celery in it, but I make that sort of thing often with chicken and I was feeling bored with the idea. Then I thought about how good a sweet corn chowder is, and I know I've had chowders with chicken, so how hard can it be, right? And, I love the seasoning in gumbo, so this is kind of a mashup:<br />
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<b>Turkey Corn Chowder</b><br />
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2 large carrots<br />
2 stalks of celery<br />
1 small onion<br />
2 garlic cloves, peeled and smashed/chopped<br />
1 stick of butter<br />
1 cup flour<br />
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2 quarts of cooked turkey from carcass or chopped up from other leftovers<br />
2 quarts of turkey stock from cooking down the carcass, or canned chicken stock<br />
3 # or so of frozen corn - I used my corn from our garden, but you can use canned or frozen corn. Drain the canned corn, unless you want the additional liquid.<br />
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2 cups Half & Half<br />
1 TB or to taste of Creole seasoning<br />
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Chop the carrots, celery, and onion into small pieces, smash and chop the garlic, and simmer all in about half the butter on a low-medium heat with a cover on until the veggies are getting soft. This is a good base for many cooked casseroles, etc., usually referred to on cooking shows as "mirepoix".<br />
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Add the other half stick of butter to the pan and sprinkle/stir in the cup of flour, a little at a time, blending in so it doesn't get lumpy. After it's all in, turn the heat up to medium and stir until the raw taste is gone from the flour. You'll smell the butter browning and a "toasty" smell when the flour is cooked enough. Adding the flour and toasting it in the butter makes your mixture into a roux, which will help thicken your chowder, as well as incorporate all the flavors of your mirepoix!<br />
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Set the veggie roux aside and let it cool.<br />
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Put your turkey, stock, and corn into a pot and heat. When this mixture begins to bubble, you can stir in the veggie roux and continue to cook until it thickens to your desired consistency.<br />
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Turn down the heat to low and stir in the Half & Half and the Creole seasoning, stirring through well. Taste and add more seasoning if desired. Creole seasoning has a lot of salt, plus the spicier ingredients, so don't add salt until you've gotten the Creole seasoning in the pot - let it simmer in for a few minutes so you can tell if the flavor of the seasoning blooms and is enough. Creole is a little spicy, so if you're not crazy about "hot spicy", use some of that and then some salt to taste if you want more salt. But, if you like spicy, season to taste with the Creole seasoning. That has become my new favorite spice for chicken and for fish, also - a piece of salmon baked with Creole seasoning on it is to die for!<br />
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Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-40441038727446117242014-12-07T15:20:00.000-05:002014-12-07T15:20:11.175-05:00Big turkeys from our farm - happy customers at Thanksgiving!<br />
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!<br />
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Darrell had written an informational piece about "<i>How to Handle Roasting a Big Turkey</i>", and I had some of those big disposable roasting pans to give to people who feared their regular roaster wouldn't cut it.<br />
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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.<br />
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<b>Leah C.</b> sent these photos and a note about their experience. She had been leery of doing a big bird, so Darrell's instructions and a pan were welcomed.<br />
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<i>"My mouth is still watering from the turkey we had this afternoon. I have never brined a turkey before, and wow, was that spectacular. The gravy from the drippings was absolutely amazing without having to add anything but Wondra.</i></div>
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<i>I am no longer hesitant to roast a big turkey. It was a ton of fun, and a huge success. I can't wait to try to make those turkey pot pies. Thanks so much. We definitely are in for next year!!!</i></div>
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<i>Please tell Darrell thanks so much for the great instructions. </i></div>
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<i>I am sending a pic...it isn't the prettiest of pictures, but it is a pic none the less. I am also sending a fun pic of my mom pretending to take a bite out of one of the drumsticks. :)".</i> </div>
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Then, <b>Judy M</b>. sent these photos and captions for her photos - note that she has the printout of Darrell's instructions laying on the worktop to the top right of the photo of rubbing seasoned butter under the skin:<br />
<i><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;">"1. Taking the 24.5 lb turkey out of the brine (Darrell's recipe) at 6 am.</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"> </span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"><br /></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;">2. Rubbing seasoned butter under the skin.</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"> </span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"><br /></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;">3. Ready for the oven.</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"><br /></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;">4. Cooked really fast at 350 (4.5 hours).</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"> </span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"><br /></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;">5. My dad always does the carving!</span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"><br /></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;"></span></span><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Arial;">A wonderful bird! Very moist and flavorful. Thank you."</span></span></i><br />
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<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><b>Jen H.</b> sent this info and some photos:</span></div>
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<i><span style="font-family: Calibri, sans-serif; font-size: 11pt;">"the deboning went well...it took awhile. </span><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px;">did you see I had to stand on a stool to get an angle on deboning...Chris thought it was funny!</span><span class="Apple-style-span" style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 15px;"> </span><span class="Apple-style-span" style="font-family: Calibri, sans-serif; font-size: 15px;">The stuffing is mostly cranberries (a bit too much). My string was a bit thin but it worked. The bird barely fit in the roaster but it did!...the skin didn't brown but the meat was <b>awesome</b>!!! It was so nice not to have bones to deal with later (I had to use the canner to fit the carcass. Broth was done before anyone arrived). Carving was a breeze :-) Everyone took home leftovers!</span></i></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt;"><i>Put me down for one next year (maybe around 28lb would be good)!"</i></span></div>
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<b>Connie V.</b> wrote this nice note and sent great photos:<br />
<i><span class="Apple-style-span" style="font-family: Arial;">"Best turkey I EVER cooked!!! </span></i><i><span class="Apple-style-span" style="font-family: Arial;">I first brined it to your instructions, but for 48 hrs. I stuffed it with onions, not stuffing. I buttered him/her inside and out with truffle butter, then Sage and Rosemary inside and out. Then put in the turkey at 350' for 7 hrs. It sat for an hour before it was carved.</span></i><br />
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<i><span class="Apple-style-span" style="font-family: Arial;">6 bags of good turkey meat are gifts and frozen. One big bag in the fridge will be eaten for awhile in sandwiches and casseroles. The rest was used in The best ever turkey soup!!! It was moist and tasted absolutely fabulous!!! Put me down for next year. ( oh and Gus, my dog, also enjoyed the treats!) </span><span class="Apple-style-span" style="font-family: Arial;">Sincerely!!!!!"</span></i><br />
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<b>Josh B</b>. sent this note and photos:</div>
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<i>"Even at just 27 lbs, this was the biggest turkey I have ever done. I brined my bird for two days in a pretty standard turkey brine I found online. Mostly just water, sugar and salt, but I did add some honey and fruit juice to the mix as well. On Wednesday night, after brining for about 36 hours I took the bird out of the brine, rinsed it and dried it off and let it sit uncovered in the fridge overnight. </i></div>
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<i>Thanksgiving morning I woke up early spatchcocked (butterflied) the turkey and covered it, both under and over the skin, with a <a class="" href="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html"><span class="Apple-style-span" style="color: blue;">Simon and Garfunkle rub</span></a> (Parsley, Sage, Rosemary, and Thyme). The last piece was something I have never tried before, essentially copying the original concept behind a butterball turkey, which involves just injecting melted butter into the breast of the turkey. After that I threw it on the Grill. I had it on low heat, smoking it, for about 2 hours, then cranked it up to 325 for a few hours until it was perfect. </i></div>
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<i>This was easily the best turkey I have ever had. The turkey itself was great, and the added flavor from the butter and smoke were wonderful. It was big enough that it was a bit hard to work with, but well worth the challenge. I am looking forward to cooking the other one in my freezer in the not too distant future. </i></div>
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<i>Also, all that leftover turkey was great for our family tradition after thanksgiving which is called The Mess. Essentially it is a turkey curry over rice with lots of great toppings."</i><br />
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<b>Dave T.</b> sent complete instructions for how he spatchcocked and prepared his turkey: </div>
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<i>"First let me say it was easy to cook and prepare.<o:p></o:p></i></div>
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<li><i>Turn the turkey over and cut from head to tail on each side to remove the backbone. Then put the backbone in a pot along with the giblets, liver and neck. We stored them covered in the garage to keep cold and not take up any ref. room. This all was done on Tuesday. The Turkey without a backbone was put in a garbage bag ( Cheap unscented!) in a cooler in a Brine mixture of 1 gal. cold water, 2 cups kosher salt, 1 cup brown sugar, 2 oranges and 2 lemons quartered, 4 cloves of garlic, 2 sprigs of Rosemary, 2 sprigs of Thyme. The Brine is mixed in a pot before dumping into the garbage bag that holds the Turkey. The Turkey stays in the Brine for a minimum of 24 hours but 36 is better! Add water to make sure the turkey is covered. Leave the turkey in the Brine mixture for 24 – 36 hours.</i></li>
<li><i>Cooking day! Ruff Chop up 4 carrots, 4 stalks of celery, and two large onions. Take a large cooking sheet that has a min. of 1 inch of depth and cover with heavy tinfoil. Put the veg. mixture on the foiled lined sheet .put 2 sprigs of Thyme and one tbl. of sage sprinkled over the vegies. </i></li>
<li><i>Remove the Turkey from the Brine and set Cavity up and pat dry with paper towels. Take Kosher Salt and coat ( Rub) the inside of the Turkey cavity.</i></li>
<li><i>Now turn the bird over on the cavity and pretend you're preforming CPR and break the breast so the bird lays flat or as flat as possible. Place a rack (or not) on top of the Veggies and place the turkey on the rack (Cavity down) and centered to the cookie sheet so the drippings go into the pan and not in the oven. Mary made a catching tray out of foil to put underneath the pan - that was a good idea!</i></li>
<li><i>With the Bird centered on the pan of veggies on a rack, oil bathe the bird with extra virgin Olive oil, kosher salt, seasoning of choice (I used a mix of Sage, thyme, and Morton‘s Nature seasoning). I also took a ½ stick of soft butter and messaged it under the turkey skin everywhere. Make sure the Turkey wings (tips) are tucked under the top of the breast or you will be doing high fives with this Turkey when it’s done!</i></li>
<li><i>Preheat the oven to 450 deg.! Yes, 450 deg.! and place the bird on a rack centered to the oven. Cook 1 hr. untented and then turn the bird around pan and all and tent it for another ½ hr. to 45 min. Ok, this is the part that is a bit of a guessing game. No one that I could find ever SpatchCocked a 35 LB. Turkey before! So I cooked it longer, about an additional hr. @ 375 F. The important part is when the Breast reads 155-160 deg. the Thighs should read about 165 deg. and the Turkey is done! Remove from the oven and keep tented to rest a minimum of ½ hr. - 1 hr. is not too long!</i></li>
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<i><o:p></o:p></i></div>
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<i>For the gravy, which is out of this world,</i></div>
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<li><i><span class="Apple-style-span" style="font-family: Calibri;"><i><span style="font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt;">Take
the neck and backbone and chop into 4-5 pieces in roughly equal
lengths. Heat a couple tbl. Olive Oil in a fry pan and brown the backbone
and neck and giblets and liver pieces until browned (5-6 min.). Add 1
cup of ruff chopped carrots, 1 ruff cut onion, and 1 cup of rough cut
Celery</span></i></span></i></li>
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<i><span style="font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt;">Put
this into a large pot and add 1 ½ quarts Turkey or Chicken broth and 2 cups of
water and bring to a boil then simmer for about 45 min. You can do this while
the turkey is cooking. </span></i></div>
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<i><span style="font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt;">Then remove
all the bones and soft veggies by straining the broth into a 2-3 quart sauce
pan. To thicken, in another saucepan take 2 TBL butter and melt, then add
4 Tbl of flour and whisk together on medium heat until browned, then stir this
mixture into the strained gravy. We did this procedure until we achieved
the gravy thickness we like. </span></i></div>
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<i><span style="font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt;">When
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stuffing.</span></i></div>
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<i>So, there you have it! Everyone has been trying to find a way to cook a turkey so the breast meat doesn’t come out dry. There is baking and basting, there is baking is a bag, there is deep frying and others. For me, I say SpatchCock the sucker! The white meat was juicy and moist and the dark meat as well. <o:p></o:p></i></div>
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<i>Conni gave us the recipe for taking the left overs and making Turkey Pot Pies, which we did with the leftovers and they are great and the gravy worked well for that, also!<o:p></o:p></i></div>
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<i>Thanks for flipping us a Bird !"</i></div>
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And then, there were our two 41+# monsters . . . </div>
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For Thursday, at Darrell's step-mom's, the crew is very adventurous about what they will eat, so he deboned the first bird (41.25#). He put the breast into a brine for about 12 hours. He then ground the dark meat and made turkey sausages, using seasonings and dried tart cherries, filling skins with an attachment for our KitchenAid. We put the whole carcass in our 25-quart stock pot with carrots, onions, and celery, and let that simmer for hours, ultimately straining off some great stock. All the usable meat was picked off the carcass, filling a big disposable plastic container, saved for pot pie making.</div>
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He made a stuffing for the boned breast with dried bread, stock, seasonings, and dried cranberries. After filling the flattened out breast, he then rolled and tied it with string, ready for roasting. It took less time to roast than he had anticipated, so when it tested done, he removed the covered roaster from the oven (it got done so quickly, he hadn't left it uncovered for the skin to brown, which was somewhat too bad, but not a total loss on that score). He wrapped the whole roaster up in a heavy towel so the bird would rest and keep as warm as possible.</div>
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The sausages were roasted on Thursday morning in the oven, as the breast was finishing roasting and put onto the serving platter after he carved the breast. We all stood around the carving, oohing at the juice that was oozing out of the breast slices as he cut through - magnificently moist and juicy, and the brining had enhanced the natural flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1s9Oy4E-9Gk8wgEDP5yEPwC_Dy4j_JFPqD3OGK37kPA-kM2baKWLITGxLJih8GI821hDKJ39KF7MmSNCrdT5N-NSaX0JdclkViresBgGWdoayOgo_9O9RNhojBmfYDQvsVkIQtjBbH9E/s1600/FriForkScale.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1s9Oy4E-9Gk8wgEDP5yEPwC_Dy4j_JFPqD3OGK37kPA-kM2baKWLITGxLJih8GI821hDKJ39KF7MmSNCrdT5N-NSaX0JdclkViresBgGWdoayOgo_9O9RNhojBmfYDQvsVkIQtjBbH9E/s1600/FriForkScale.JPG" height="240" width="320" /></a>Then, on Friday, we had a more traditional crowd, who like a whole, stuffed bird, with a long-time favorite stuffing that Darrell makes with dried bread, pork sausage, onions, celery, sage, giblets, and stock. This was the 41.9# bird, BTW. The sage/sausage stuffing is always delightful, and the leftover stuffing and gravy add the "Thanksgiving flavor" to the 16 pot pies I made with a lot of the meat over the past week. In this photo, Darrell is holding a fork right in front of the bird in the nearly overwhelmed huge disposable roasting pan so you can see the scale. Note the knife blocks and blender behind, which also help show how huge this thing was. This was actually too big to handle reasonably, and we had a little spillage of juice when he tried to slide out the oven rack to check the temp. He then used a turkey baster and big measuring cup to remove a bunch of the drippings that had accumulated, and some of the spilled drippings made for a little smokiness in the kitchen for awhile.</div>
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In addition to 16 turkey pot pies (<a href="http://goodfooddownonthefarm.blogspot.com/2014/11/thanksgiving-is-coming-make-yummy-plan.html" target="_blank">see our info on "how to" here</a>), I made a lovely <a href="http://www.foodnetwork.com/recipes/katie-lee/maxs-turkey-gumbo.html" target="_blank">Gumbo</a> with turkey and andouille sausage, which we ate over rice. We had seen this recipe on Food Network's "The Kitchen" the week before, and we both thought it sounded good. They used a pre-cooked smoked Kielbasa, but we had andouille, which is more gumbo-appropriate. It turned out GREAT!</div>
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And, with 2 more carcasses to cook down (a friend gave us one from a small turkey), I had done another round of stock, meat picking from carcasses, etc. All the picked off meat is great for soups, pot pies, and gumbo, plus I cut up cubes. After getting the second batch of stock done, I made turkey/barley soup, with cubes of turkey, some of the pickings from the bones, celery, carrots . . . also very yummy. Probably will freeze some of that, and I still have some strained stock that we can put through the pressure canner in jars and store.</div>
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This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering!</div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: 20px;">Coach Stop Farm Turkey Pot Pie</span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"></span></span></span></div>
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<span class="Apple-style-span" style="font-size: 26px; font-weight: bold;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal;">(or, what to do with those Thanksgiving leftovers!)</span></span></div>
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<b>Ingredients</b>:</div>
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Turkey, cut into bite-sized pieces</div>
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Stuffing</div>
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Mashed Potatoes</div>
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Turkey Gravy</div>
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Corn</div>
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Peas</div>
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Carrots</div>
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Other veggies to taste</div>
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Chicken broth or broth from turkey carcass</div>
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Prep (leading up to Thanksgiving): get a very large, fresh turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make mashed potatoes and gravy and corn to match this bird (as if the whole thing will be devoured on Thanksgiving), and then invite as few people to Thanksgiving Dinner as you can get away with and not be drummed from your family.</div>
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After the meal, store all leftovers (the gravy, the stuffing, the potatoes, corn, and the meat) until you are ready. However, I find it most efficient to strip the bird and cook down the broth from the carcass immediately, then store the resulting meat and broth.</div>
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Strip all turkey meat off the carcass, putting all meat chunks in one pile and bones with scraps on them in another.</div>
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<b>Broth</b>: Put the bones and other scraps into a large pot (the carcass will have lots of flavor from the stuffing, as well as the meat). Cover with water and cook off broth. Strain out bones (I like to do this with a slotted spoon so that I leave flavorful meat and stuffing IN the broth. If you don’t wish to make broth from the carcass, just buy whatever chicken broth you prefer – starter paste, bouillon, canned . . . you may need some of this on hand anyway, when you get to the pot pie mixture part.</div>
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<b>The Pot Pie mixture:<o:p></o:p></b></div>
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In a large pot or mixing bowl, put your leftover turkey (cut into bite-sized chunks), leftover corn, frozen carrots (or cook some carrot slices from fresh until not quite done), frozen peas, and any other veggie you might fancy in a pot pie. Mix up these items and make sure the balance of ingredients looks good to you.</div>
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<b>Pot Pie Gravy:<o:p></o:p></b></div>
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You’ll need a blender or food processor or a strong arm:</div>
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The broth you cooked down or bought</div>
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Leftover gravy</div>
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Leftover stuffing</div>
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Leftover mashed potatoes</div>
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The potatoes and stuffing thicken the liquids (broth and gravy), and add flavor, so that your pot pie gravy is thick and savory.</div>
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Using your blender or food processor, blend amounts of the stuffing and potatoes with the broth and/or gravy you have. You want a fairly thick, stew-like consistency so your pot pie filling will not be runny. Pour your blended gravy over the turkey/veggie mixture you have in your pot. Stir the gravy through thoroughly and evaluate again – too thick? Add a little broth.</div>
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So, now you have your filling and can fill up pie shells (2-crust pie - see our recipe below). Use disposable aluminum pie plates and put your bottom crust in, add filling, put on top crust, pierce and seal. We cover the pies with aluminum foil and place them into large freezer bags for freezing. When we want to eat one, we heat the oven to 425 degrees and <span class="Apple-style-span" style="font-family: inherit;">bake</span> the pie from frozen for about an hour and a half. Loosen the foil cover before placing in the oven, and remove it entirely for the last half hour or so for browning up. When the liquids bubble through the air vents in the top crust, it’s done! Depending on your quantity of leftovers, you should be able to get quite a few pot pies for your freezer.</div>
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<b>Pretty Near Foolproof Pie Crust Recipe (from Darrell):<o:p></o:p></b></div>
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<span class="Apple-style-span" style="font-size: xx-small;">2 ½ cups flour*</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1 ½ teaspoons salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">½ cup lard**</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">½ cup butter**</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1/3 cup cold water</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1 tablespoon vinegar</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">Have lard and butter very cold, cut butter into small pieces, cut both into flour with pastry cutter. Don’t over blend. Then, using a fork, toss in water mixture until all the flour is incorporated. This recipe will make a two crust pie or two single crust pies. Divide the dough in half, press into disk shape, wrap in plastic wrap and refrigerate until ready to use. Will keep in the refrigerator for about a week. If you’re going to make the pie right away, refrigerate for at least an hour before rolling it out. The key is to keep it cold.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">If you are going to bake a pie right away, having it cold will make it flakier. If you’re blind-baking the crust, refrigerate for an hour before putting the parchment and beans in and baking.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">* a note about flour. I get my best results with this pie crust if I use pastry flour. You can use all-purpose flour just as well. It won’t be quite as flakey as with the pastry flour but it will still be an above average pie crust.. I have also used bread flour in a pinch but to keep it from getting a bit tough (because of the extra gluten and protein in the bread flour) you have to have a very light hand and keep everything very cold. I wouldn’t recommend cake flour as it probably wouldn’t hold together as well but then again, I’ve never tried it.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">** Most often I use lard and butter because butter has a bit of water in it that explodes into steam when you put it in the oven and the pie crust is just a little flakier. Also, butter flavor is never a bad thing. You can use a cup of lard, omitting the butter, and get an excellent crust. You cannot use a cup of butter, omitting the lard, and end up with a good crust at all.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;"><b>Using this recipe for Pot Pies:</b> When we make pot pies, we use the 9 inch tin disposable pie plates that you can get in large quantities at GFS. We also make large quantities of pot pies. What I do is double the pie crust recipe, then divide it into 6 pieces, enough for 3 pot pies. Any more than that and my pastry cutter won’t handle it, not to mention my arms. If you have a food processor, you can probably cut the fats into the flour with that but I don’t have a food processor so I don’t know that for sure. When you make 3 pies out of this crust it is just a little thinner, but still enough and you don’t have to make as many crusts. When you’re faced with 15 to 20 pies and cutting in the fats by hand, thinner gets acceptable pretty quickly Also, since you’re probably going to freeze these, you can go from mixing the dough to rolling it out without chilling. It will get cold enough in the freezer. Just use a light hand and handle the dough as little as possible. My grandmother would save all the scrap dough from making pies and put it all together to use for the next crust. I’ve always found that that makes for a tough crust. I just practice my rolling pin skills to make the crust almost exactly the right size and then tuck it together so there aren’t trimmings.</span></div>
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Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-53813532497988509422014-02-23T11:44:00.001-05:002014-02-23T11:44:58.580-05:00Pasties - a Michigan Tradition!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOJXTL15XfgOjp2hhIy9VMFd9DqkScGNdwJcluGeKSRSBgK7JKfPa14v5pPQpuLMRxsX3v1K1Hzo7OafC5PHYkSNwMV9at3nnU3_XPnkqSfxDeN-asBNkGNcS3ODX6cFqV1N9LJG_COk/s1600/PastyReadytoEat.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOJXTL15XfgOjp2hhIy9VMFd9DqkScGNdwJcluGeKSRSBgK7JKfPa14v5pPQpuLMRxsX3v1K1Hzo7OafC5PHYkSNwMV9at3nnU3_XPnkqSfxDeN-asBNkGNcS3ODX6cFqV1N9LJG_COk/s1600/PastyReadytoEat.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasty ready to eat - YUM!</td></tr>
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We LOVE pasties! These handy meat/veggie pies are based on the traditional food Cornish miners took into the mines, a handy way to have a portable meal that was adopted by our own Yoopers, many of whom were miners from Great Britain and brought this idea with them.<br />
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Darrell had cooked down some meaty beef bones with veggies to make beef stock to can. He cleaned the meat off the variety of bones when the stock was ready to put into jars.<br />
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There was a nice little bowlful of very tender, juicy meat. We also had a small pack of cooked pork jowl meat in the freezer from a previous project, so I thawed that out and blended the beef and pork. I added a variety of seasonings, as both the beef and pork were somewhat bland on their own.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtmztinRHp3J3DAh-Sn70QXqUOWMzEhdUQ5b0jd7Jc8NS1WBX72lpuGyFDvSQjqzi9hmQRhnc3nTYGhHhLii6D3AufKgQssPpGN3cuatmAlumvxjNph30WEIEqjF1_2bG4ZzGc3bV2uc/s1600/PorkAndBeef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtmztinRHp3J3DAh-Sn70QXqUOWMzEhdUQ5b0jd7Jc8NS1WBX72lpuGyFDvSQjqzi9hmQRhnc3nTYGhHhLii6D3AufKgQssPpGN3cuatmAlumvxjNph30WEIEqjF1_2bG4ZzGc3bV2uc/s1600/PorkAndBeef.jpg" height="150" width="200" /></a> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork and beef from salvaged meats.</td></tr>
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I pan-roasted some cubed rutabaga, carrot pieces, potatoes and onions to really bring out the flavor in those veggies . . . drizzled in a little oil and sprinkled with some Herbs de Province prior to roasting. When the veggies were roasted and blended with the meat, I rolled out pastry dough that Darrell had made.</div>
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<tr><td class="tr-caption" style="font-size: 12px; padding-top: 4px; text-align: center;">Roasted veggies mixed with the meat.<span class="Apple-style-span" style="font-size: small;"><br /></span></td></tr>
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With about a 10" round of pastry, filled with 3/4 - 1 cup of filling, sealed up and baked at 425 degrees for about 25 - 30 minutes, we had pasties for supper! We like them with a little ketchup - Darrell uses his home-made ketchup and I like the zing of Heinz!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0iclPgGgH_RN7t448uzHgeOnV2-18nEuStgHb5wOyj0GrcbiPwysgvhp_IeSeE1uC8I9dvQ1lsy-4uTO9AhO83qsHl-vvDDnlIas43cj71m3tIvifsGEBf09ako6QJCl7Rm4lys9Yr8/s1600/PastytoBake.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0iclPgGgH_RN7t448uzHgeOnV2-18nEuStgHb5wOyj0GrcbiPwysgvhp_IeSeE1uC8I9dvQ1lsy-4uTO9AhO83qsHl-vvDDnlIas43cj71m3tIvifsGEBf09ako6QJCl7Rm4lys9Yr8/s1600/PastytoBake.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pasties sealed up and ready to bake.</td></tr>
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Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-18722677868133663022014-02-12T08:00:00.002-05:002014-02-12T08:00:40.928-05:00Winter Squash - Processing Stored Butternut Squash<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pY8vpXuOANUfOtJ2SJRfh5o2uYhdk7qmE4fZoMoM8jaInpz7fdqqxJ-qXR_UV6iMqzw4bY0dsgUTG-R11wdebu7ZUVfXJm3Pa_T6watcOj7CDhaUsjW2UES2MmQzXfJj3Ljy6pmYYUg/s1600/WholeSquash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pY8vpXuOANUfOtJ2SJRfh5o2uYhdk7qmE4fZoMoM8jaInpz7fdqqxJ-qXR_UV6iMqzw4bY0dsgUTG-R11wdebu7ZUVfXJm3Pa_T6watcOj7CDhaUsjW2UES2MmQzXfJj3Ljy6pmYYUg/s1600/WholeSquash.jpg" height="240" width="320" /></a></div>
Even in the winter here on Coach Stop Farm, we are processing foods gathered in the summer and fall. This past weekend was time to sort through the stored Butternut Squash and process them, as a few had gotten soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-GGzqcb4k-yFyedr0hip042T7G6pP4Vvyg-vzBvdXF-LhgV2QG2jezva7Hk_Jjc0VO45q-b8MkTrnYVYXcPqH54f4EcYlOoB1VFPcQ4i3fX7CZkyeQijPZm9e4vHgRSaAycgVU559FU/s1600/HalfSquash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-GGzqcb4k-yFyedr0hip042T7G6pP4Vvyg-vzBvdXF-LhgV2QG2jezva7Hk_Jjc0VO45q-b8MkTrnYVYXcPqH54f4EcYlOoB1VFPcQ4i3fX7CZkyeQijPZm9e4vHgRSaAycgVU559FU/s1600/HalfSquash.jpg" height="240" width="320" /></a>I was pleased when I cut them open to find that they had, indeed, ripened more after storage. I had had to pick them before a frost back in early October, even though most of them had green veins on them, indicating they weren't quite ripe. And, a couple I had cut into earlier had definitely not been the deep, rich orange that I like to see inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQkt-AWV_aO7WvixYtOW96g_2U_XKZlgh37KTPAjfKXGIxyQdQgNNH8DlL9535jaSToVnq2jeJsGXCLjCv8TUBlne2KxCGV-SuXr6-MbB4ySYFdLWEc832H9eW_XaQUSSUEi7Bt4PqPU/s1600/FrozenSquash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQkt-AWV_aO7WvixYtOW96g_2U_XKZlgh37KTPAjfKXGIxyQdQgNNH8DlL9535jaSToVnq2jeJsGXCLjCv8TUBlne2KxCGV-SuXr6-MbB4ySYFdLWEc832H9eW_XaQUSSUEi7Bt4PqPU/s1600/FrozenSquash.jpg" height="240" width="320" /></a>I decided to experiment with freezing one, cut into cubes. It yielded 4 quart-size freezer bags of chunks of squash that can be roasted or put into soups, or whatever. We shall see how they seem being used after being frozen like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3ZUlO_bi-eGcDZyLWnu-ZEvtXs0HfBXXjFAj4kpNvzf4mW_3WGQ0_GJdMHLmt4bg5NgTKndcoUUcA7_QjV8eGHxCHfxOGeSgkqwqBbyLUd6FBBt06iFfIOkLTyM4XO7327Etd5G7itU/s1600/MashedSquash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3ZUlO_bi-eGcDZyLWnu-ZEvtXs0HfBXXjFAj4kpNvzf4mW_3WGQ0_GJdMHLmt4bg5NgTKndcoUUcA7_QjV8eGHxCHfxOGeSgkqwqBbyLUd6FBBt06iFfIOkLTyM4XO7327Etd5G7itU/s1600/MashedSquash.jpg" height="240" width="320" /></a>For all the rest, they were steamed in a large roasting pan in the oven, giving me this nice bowl of cooked squash. I need to decide if I'm going to freeze this or can it, so that is yet to be done. My favorite way to eat Butternut Squash is with butter and brown sugar, with a little salt for balance, so I will be adding those ingredients to this bowl before freezing or jarring it up.<br />
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The piggies got the soft squash and all the seeds and peels from the processed squash, and they had a great time with that!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-62634396080298593112014-01-20T17:24:00.000-05:002014-01-20T17:24:23.396-05:00Rich & Spicy Black Bean Chili & Cornbread - wonderful winter's night meal!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM0udgxNQ73-nPEmBRXjmRLMHimiRqDoc2tJSO06CtX2QRtJtNxY7K80uSC3fnSPGDpZmyrQBaK4pZDUDGY3JfZxgFNAAOeTBdRXMIclgHVjbYXgOQ5zzWBGXWNHRJikndxowalEjEzA/s1600/BlackBeanChili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM0udgxNQ73-nPEmBRXjmRLMHimiRqDoc2tJSO06CtX2QRtJtNxY7K80uSC3fnSPGDpZmyrQBaK4pZDUDGY3JfZxgFNAAOeTBdRXMIclgHVjbYXgOQ5zzWBGXWNHRJikndxowalEjEzA/s1600/BlackBeanChili.jpg" height="240" width="320" /></a>Back in 2008, we and a friend from Chicago decided to enter a local Chili Cook-off competition. She proposed a recipe calling for black beans that she had used. We entered this chili under the title of "Down-on-the-Farm Urban Chili" - tipping our hats to her as an urban girl, and us "down on the farm".<br />
<br />
I've had a jones going for some chili for a few weeks, so I dug out the recipe. I was charmed again when making it when I added the heaping tablespoons of dark cocoa by the the rich color and the aroma that bloomed while stirring it into the base.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwt1K5gWs1KbxlChbZpCtsDq4OOwtcWbshfoQLeHxNnwD9we5YZd4AOQxw1l05AhUbSaA3QQMAB6NMkgQ_WCTM9OPrv9p1c1peyeI8RaNz3Ht3mD0D7-Apu-yPQ0q29BS5wALx769aH4o/s1600/ChiliAndCornbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwt1K5gWs1KbxlChbZpCtsDq4OOwtcWbshfoQLeHxNnwD9we5YZd4AOQxw1l05AhUbSaA3QQMAB6NMkgQ_WCTM9OPrv9p1c1peyeI8RaNz3Ht3mD0D7-Apu-yPQ0q29BS5wALx769aH4o/s1600/ChiliAndCornbread.jpg" height="240" width="320" /></a>Here is the recipe we shared with people who asked for it in the competition, and I've <span class="Apple-style-span" style="color: red;">annotated</span> a couple of things. We did not win (or place), because many people shied away from even sampling our chili . . . it was a "chili must be red and filled with red beans" kind of crowd, I think! But, we like it (I personally dislike red kidney beans and prefer black beans!). Here's the link to the <a href="http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html" target="_blank">recipe for Cornbread</a> also, which is excellent!<br />
<br />
<b><span style="font-family: 'Lucida Grande';">Down-on-the-Farm
Urban Chili</span></b><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">This is the original recipe for the chili that was scaled up
for the Coopersville Outhouse Race Chili Cookoff on February 23, 2008.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">This original recipe makes just under a gallon.</span><div>
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div>
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">1/2 bulb <b>garlic</b></span><span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">, thinly sliced </span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">3 tablespoons <b>vegetable oil</b></span><span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"> </span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"><span class="Apple-style-span" style="color: red;">*</span>1 pound or slightly more <b>ground sirloin</b></span><span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"> </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1 large <b>white onion</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">, chopped, divided in half </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1 bottle of <b>beer</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (we used Dos Equis Lager Especial) </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1 <b>lime, zest and juice</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">, divided in half </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: red;">*</span>1 medium can <b>chipotles in adobo</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (11 ounces) stems
discarded, juice reserved, peppers pureed or chopped fine (we used Empacadora
San Marcos – other brands available at Wal-Mart) </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1/2 teaspoon <b>salt</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (or to taste) </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1 tablespoon <b>cumin</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (we used La Mexicana Comino Molido) </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1 tablespoon <b>chili powder</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (we used McCormick)</span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">2 generous tablespoons </span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b>cocoa</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (we used Hershey’s
Special Dark Dutch Processed) </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">2 cans (14.5 ounces each) diced <b>tomatoes</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> (we used Red
Gold Petite Diced) </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">2 cans (14.5 ounces each) <b>black beans</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">, drained </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">1 large <b>red bell pepper</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">, chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">2 cups frozen <b>corn</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';"> </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">3/4 cup fresh <b>cilantro</b></span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">, chopped (generous handful –
Meijer’s has this)</span><br />
<span class="Apple-style-span" style="color: red;"><span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">*</span><span class="Apple-style-span" style="font-family: 'Lucida Grande';">I used 2 # of ground beef - we're carnivores! You could easily use venison, ground lamb, ground pork, or ground turkey to make this recipe! Drain meat well to ensure browning.</span></span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"><span class="Apple-style-span" style="color: red;">*Be careful with the Chipotles in Adobo - I used a 7.5 oz can in the recipe pictured here and it's borderline too hot for us!</span></span><span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwt1K5gWs1KbxlChbZpCtsDq4OOwtcWbshfoQLeHxNnwD9we5YZd4AOQxw1l05AhUbSaA3QQMAB6NMkgQ_WCTM9OPrv9p1c1peyeI8RaNz3Ht3mD0D7-Apu-yPQ0q29BS5wALx769aH4o/s1600/ChiliAndCornbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwt1K5gWs1KbxlChbZpCtsDq4OOwtcWbshfoQLeHxNnwD9we5YZd4AOQxw1l05AhUbSaA3QQMAB6NMkgQ_WCTM9OPrv9p1c1peyeI8RaNz3Ht3mD0D7-Apu-yPQ0q29BS5wALx769aH4o/s1600/ChiliAndCornbread.jpg" height="240" width="320" /></a><span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">In a large pot, toast sliced garlic in oil. Remove and set
aside.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">In same pot, in oil from garlic, brown beef (if you use
hamburger instead of sirloin you may need drain liquid from the beef in order
to get it to brown) with half the onion.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">Add 3/4 beer and zest and juice of 1/2 lime; simmer.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">Add pureed chipotles to taste (note that we generally put in
all the chipotles, but we only used about a third when we made the batch for
the Coopersville Chili Cookoff). Add salt, cumin, chili powder, cocoa, and
toasted garlic. Cook until liquid almost absorbed.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">Add remaining beer, remaining zest, remaining lime juice,
remaining onions, tomatoes, beans, red pepper. Simmer just until red pepper no
is longer crisp.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">When ready to serve, add frozen corn and chopped cilantro.
Stir just until corn warm.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;">Serve.</span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"><span class="Apple-style-span" style="font-family: Helvetica;"></span></span><br />
<span style="font-family: "Lucida Grande"; mso-bidi-font-size: 12.0pt;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><br /></span>
<!--EndFragment--></div>
Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-81854359933342348532013-12-22T12:30:00.000-05:002013-12-22T12:30:47.673-05:00Pea Soup and Pigs in Blankets - Hearty Winter Fare!Darrell wrote down his recipe for pea soup for a friend who purchased a picnic ham from us. Thought I'd share the instructions here:<br />
<br />
<h3>
<span class="Apple-style-span" style="font-size: large;">Darrell's Pea Soup</span></h3>
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<!--StartFragment-->
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Fh9IO3Ax1QwiiQ8i3bPA3ccnPJe1k5P3_SzsWPVFbEGib2v8yTgXGDiMHwua0fwhYZZ5Jj8XxBd1N5zRc4WrlbVZTqd_Det5Sdsn6ScMTQn78T9sngNs2Q7FGGmtNx7fJUrUABQc440/s1600/PeaSoup&PigsInTheBlanket.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Fh9IO3Ax1QwiiQ8i3bPA3ccnPJe1k5P3_SzsWPVFbEGib2v8yTgXGDiMHwua0fwhYZZ5Jj8XxBd1N5zRc4WrlbVZTqd_Det5Sdsn6ScMTQn78T9sngNs2Q7FGGmtNx7fJUrUABQc440/s320/PeaSoup&PigsInTheBlanket.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pigs in Blankets made with some of our <br />
Berkshire Breakfast Sausage links and pastry crust <br />
make a great accompaniment to pea soup!</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
I’ve never written the recipe for pea soup down before, I’ve
always just made it.<span style="mso-spacerun: yes;"> </span>Unlike most pea
soups, I like some whole dried peas as well as split peas.<span style="mso-spacerun: yes;"> </span>When I make it, the batches are in increments
of pounds.<span style="mso-spacerun: yes;"> </span>A 1 pound batch has a pound
of whole peas and a pound of split peas, a 2 pound batch would have 2 pounds of
each, etc.<span style="mso-spacerun: yes;"> </span>Because I have a 25 quart
stock pot and a love of pea soup, I can make up to a 5 pound batch but I need
to have a good bit of ham and at least 2 ham bones (from previously baked hams)
for a batch that size.<span style="mso-spacerun: yes;"> </span>Pea soup also
freezes well; a few quarts of pea soup in the freezer are one of the
requirements for making it through the winter.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<b style="mso-bidi-font-weight: normal;">Making the soup<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
The whole peas need to be soaked
overnight.<span style="mso-spacerun: yes;"> </span>Pick them over, taking out
the any bad ones or any pea-sized pebbles that may have made it into the
bag.<span style="mso-spacerun: yes;"> </span>Put them into a pot and cover with
a couple inches of water.<span style="mso-spacerun: yes;"> </span>You can’t have
too much water; you can have too little.<span style="mso-spacerun: yes;">
</span>Let stand overnight.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
The next day, drain the peas and
cover with fresh water.<span style="mso-spacerun: yes;"> </span>If you have an
abundance of chicken stock on hand, use that instead – it builds a whole new
flavor layer in your peas.<span style="mso-spacerun: yes;"> </span>You should
have at least an inch of liquid above your peas.<span style="mso-spacerun: yes;"> </span>Bring it to a boil, then reduce heat and
simmer for about an hour or less, depending on how firm you’d like the peas in
the soup.<span style="mso-spacerun: yes;"> </span>Keep an eye on them and add
more water/stock if necessary.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
Meanwhile, for each pound of
peas, take a medium sized onion and 2 or 3 large stalks of celery.<span style="mso-spacerun: yes;"> </span>Dice the onion and celery.<span style="mso-spacerun: yes;"> </span>Sweat the onions in a suitable amount of
olive oil, cooking oil or butter (depending on your preference) and when
they’ve started cooking a bit, add the celery<span style="mso-spacerun: yes;">
</span>Cook until the celery is just getting tender.<span style="mso-spacerun: yes;"> </span>To this, add as much salt, pepper, and dried
thyme as you’d like for the batch of soup.<span style="mso-spacerun: yes;">
</span>By adding the spices to the celery and onions, you’re getting them
incorporated into the fat which will carry them throughout the soup a little
better.<span style="mso-spacerun: yes;"> </span>I use about a teaspoon of salt,
¾ teaspoon of pepper, and about ¾ teaspoon of thyme.<span style="mso-spacerun: yes;"> </span>Sometimes I use a bit of dried oregano.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
Put this mixture into your soup
pot (different than the pot in which you’re cooking the whole peas), along with
the split peas (no need to soak these), 2 quarts of water or chicken stock per
pound of peas, then add a couple cups of chopped carrots, the ham (along with
the bone if you have it), 1 bay leaf per pound of peas, and the cooked,
drained, whole peas.<span style="mso-spacerun: yes;"> </span>Bring this to a
boil, then reduce heat and simmer until it’s suitably done.<span style="mso-spacerun: yes;"> </span>The split peas should pretty much turn into a
puree and the whole peas will retain most of their structural integrity,
depending on how long you cooked them.<span style="mso-spacerun: yes;"> </span>I
like to leave them a bit al dente during their boil so that they retain their
shape and have a little tooth to them.<span style="mso-spacerun: yes;">
</span>As the soup approaches doneness, taste it and adjust seasonings to your
preference.<span style="mso-spacerun: yes;"> </span>Take out the bone and strip
any residual meat from the bone (it has probably fallen off) and take out the
bay leaves.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
At this point it is ready to
serve.<span style="mso-spacerun: yes;"> </span>Being Dutch, I think the perfect
accompaniment is a couple of good Pigs in a Blanket (Dutch Soul Food).<span style="mso-spacerun: yes;"> </span>For the truly decadent, you can finish the
soup by stirring a dollop of cream into it in the bowl.<span style="mso-spacerun: yes;"> </span>It doesn’t need it but worse things have been
done to Pea Soup.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
Some people also like a couple
of potatoes in the pea soup, I don’t.<span style="mso-spacerun: yes;">
</span>You can also substitute any good pork sausage for the ham.<o:p></o:p></div>
<!--EndFragment-->Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-87950854653733886232013-12-08T14:39:00.000-05:002013-12-22T12:21:56.226-05:00Thanksgiving Craziness and Goodness!Well, this post is only a little over a week late - we've had so much going on, haven't had time to recap some new Thanksgiving goodies! Between out-of-town family around all weekend and a Holiday Market I went to with some of my cards and calendars, it was pretty hectic.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYEqMt0-mukT9ETT8o7AyvRAPC1dhNXxdkngzRUKuy7OMEld8mRlgZGNpA57jlEVjYIFT1GDIxcspTlzt2J_FZAJMHD0zUve7TyexiJGh75B1odbQjwGIwRFUfnvgNCfrAyCSpzpNkkI/s1600/mashed-potato-casserole-ck-l.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYEqMt0-mukT9ETT8o7AyvRAPC1dhNXxdkngzRUKuy7OMEld8mRlgZGNpA57jlEVjYIFT1GDIxcspTlzt2J_FZAJMHD0zUve7TyexiJGh75B1odbQjwGIwRFUfnvgNCfrAyCSpzpNkkI/s1600/mashed-potato-casserole-ck-l.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #605d5d; font-family: Arial, sans-serif;">Photo: Charles Masters</span></td></tr>
</tbody></table>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
On Thursday, with one side of the family, we brought the <a href="http://goodfooddownonthefarm.blogspot.com/2012/11/fall-harvest-salad-with-butternut.html" target="_blank">Fall Harvest Salad</a> again, as it was greatly acclaimed and completely devoured last year. Then, as a potato dish, Darrell had found this <a href="http://www.myrecipes.com/recipe/mashed-potato-casserole-50400000116751/print/" target="_blank">Mashed Potato Casserole</a> recipe which is so simple and SOOO good - the crusty parmesan/panko topping really made it wonderful, and the cream cheese instead of milk rendered it ultra creamy. My one change was to use Redskin potatoes, as that's what we had on hand.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
I made the potato casserole Thursday morning while he worked on the dessert, which was a berry/apple crisp (cranberries and blueberries) with an oatmeal crisp topping, which was served with a home-made ice cream that he created. He had previously made Dolce de Leche from a gallon of fresh milk, made an apple cider reduction with cooked apples in it, and stirred all that goodness through some of his cooked custard French Vanilla ice cream. It was amazing!</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
Darrell also somehow whipped out a batch of Parker House rolls to take along - the entire kitchen workspace was covered in pots, pans, supplies and food in progress. I actually had to assemble the potato casserole on the kitchen table, darting into the kitchen to put the pot of potatoes on the stove to cook and then getting them drained, while dodging Darrell working on breads and desserts at the same time. Somehow we managed to not have any disasters or major squabbles!</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
I also made a corn pudding the night before, while getting the salad basics ready, from a recipe my friend Joan had shared:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Corn Pudding Recipe from Joan</b></div>
<div style="text-align: left;">
2 cups corn</div>
<div style="text-align: left;">
2T flour</div>
<div style="text-align: left;">
1/2 tsp Salt</div>
<div style="text-align: left;">
3T butter</div>
<div style="text-align: left;">
3 eggs</div>
<div style="text-align: left;">
2T sugar</div>
<div style="text-align: left;">
1 3/4 cups Milk</div>
<div style="text-align: left;">
Joan said, "I blend everything but the corn in the blender, then mix in corn and dump in casserole, bake at 325 for 45 minutes. You can also add dried parsley, dried onions, etc., according to your taste."</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I (Conni) did not use the blender, but mixed the butter (melted) and the dry ingredients into a roux in a bowl, to which I slowly added and blended the milk, then added the eggs (which, looking back, could have been beaten well before hand, but didn't really matter). Then the corn (frozen corn from our summer garden - so sweet!); and I decided to use a half teaspoon of herbs de provence as a seasoning, before putting it into the baking dish. It was so custardy-creamy with all that sweet corn goodness, and the herbs de provence really added a nice touch.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Additionally, to this Thursday feast, we brought a Butternut Squash casserole - roasted squash, mashed to smoothness with a potato masher with butter, salt, and brown sugar, topped with pecans that had been oven-toasted in a little butter/brown sugar mix. The crispy sweet pecans were a great counterpoint to the creamy mashed squash. This is a great make-ahead dish, too, like the corn pudding. There's only so much craziness our little kitchen will stand on Thanksgiving morning!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Apparently this Thanksgiving we were all into "creamy", as this describes the potatoes, the squash, the corn pudding AND the ice cream dessert!</div>
<div style="text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnjMGxG1kanj_hq9YzzTXGihqFPUHkL7YG_EGlFkf0vhkHx2jtSTlaTM1Jm2O5-bnWizEau_Rjy7-OdCaSmBe6R_tFX1QViiYaC30OOufYqMY91R09mKiMSp_gbQ-NRMTqmyR7SbSHzE/s1600/turkeyRoasted.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnjMGxG1kanj_hq9YzzTXGihqFPUHkL7YG_EGlFkf0vhkHx2jtSTlaTM1Jm2O5-bnWizEau_Rjy7-OdCaSmBe6R_tFX1QViiYaC30OOufYqMY91R09mKiMSp_gbQ-NRMTqmyR7SbSHzE/s320/turkeyRoasted.jpg" width="320" /></a><br />
<div style="text-align: left;">
Then on Friday, with the other half of the family, we did a good-sized turkey, stuffed with Darrell's great sausage and sage stuffing, mashed potatoes, garden corn, and pumpkin and mince pies for dessert (with ice cream on the side!). We also had home-made fresh cranberry relish made with oranges and Granny Smith apples, and some home-made apple sauce. The leftover turkey, stuffing, potatoes, gravy went into the <a href="http://goodfooddownonthefarm.blogspot.com/2013/11/plan-ahead-for-your-thanksgiving.html" target="_blank">Turkey Pot Pies</a> to stock in the freezer for easy winter dinners - so simple to put one in the oven before braving a blizzard to do the chores, returning to have it nearly finished, crusty and piping hot!</div>
<div style="text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU97U-F9y6zEaBWhlPtm-n1oo_gAO8sLNPxoieKFcsxfDyXFnwhrQeiaexAsg0Pk2vjg99V9OZlUxVv2tu6xN1o2FKKCz8ICkLJA6_nIYgHJQoaaYSZZ2K4g4C7yE9m5g4A1iS4X1powM/s1600/PotPieReadytoFreeze.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU97U-F9y6zEaBWhlPtm-n1oo_gAO8sLNPxoieKFcsxfDyXFnwhrQeiaexAsg0Pk2vjg99V9OZlUxVv2tu6xN1o2FKKCz8ICkLJA6_nIYgHJQoaaYSZZ2K4g4C7yE9m5g4A1iS4X1powM/s320/PotPieReadytoFreeze.jpg" width="320" /></a><br />
<div style="text-align: left;">
Pot Pies are now safely in the freezer, as I cooked down the carcass for broth, blended all that good pot pie gravy with the broth, potatoes, leftover stuffing and a quart of our home-canned chicken stock. Then I cooked the last of my garden carrots (the lovely, earthy smell of fresh carrots not long out of the ground is so sweet and tantalizing!), cut up the turkey, added some of our frozen corn and some store-bought frozen peas.</div>
<div style="text-align: left;">
<br /></div>
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<br />Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-21154591508387490502013-11-14T12:03:00.002-05:002013-12-08T14:39:32.314-05:00Plan ahead for your Thanksgiving Leftovers!This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering!<br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: 20px;">Coach Stop Farm Turkey Pot Pie</span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 26px; font-weight: bold;"><span class="Apple-style-span" style="font-size: 13px; font-weight: normal;">(or, what to do with those Thanksgiving leftovers!)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNXvQqwzpZq1QaQOOmKnZF0GDWi5AubK0DNHk1PDXB0imfCFee0TJyWFdKa2LQNLzF33Ip887AFcEWBRX3z27IIdnUpK60FarBAVY6g9qbCzKtD36wqO3pMn9o8e1N8b6c1wkmxFEOtM/s1600/turkeySM-2007.jpg" imageanchor="1" style="clear: left; color: #6b55aa; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNXvQqwzpZq1QaQOOmKnZF0GDWi5AubK0DNHk1PDXB0imfCFee0TJyWFdKa2LQNLzF33Ip887AFcEWBRX3z27IIdnUpK60FarBAVY6g9qbCzKtD36wqO3pMn9o8e1N8b6c1wkmxFEOtM/s320/turkeySM-2007.jpg" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="320" /></a></div>
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<b>Ingredients</b>:</div>
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Turkey, cut into bite-sized pieces</div>
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Stuffing</div>
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Mashed Potatoes</div>
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Turkey Gravy</div>
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Corn</div>
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Peas</div>
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Carrots</div>
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Other veggies to taste</div>
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Chicken broth or broth from turkey carcass</div>
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Prep (leading up to Thanksgiving): get a very large, fresh turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make mashed potatoes and gravy and corn to match this bird (as if the whole thing will be devoured on Thanksgiving), and then invite as few people to Thanksgiving Dinner as you can get away with and not be drummed from your family.</div>
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After the meal, store all leftovers (the gravy, the stuffing, the potatoes, corn, and the meat) until you are ready. However, I find it most efficient to strip the bird and cook down the broth from the carcass immediately, then store the resulting meat and broth.</div>
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Strip all turkey meat off the carcass, putting all meat chunks in one pile and bones with scraps on them in another.</div>
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<b>Broth</b>: Put the bones and other scraps into a large pot (the carcass will have lots of flavor from the stuffing, as well as the meat). Cover with water and cook off broth. Strain out bones (I like to do this with a slotted spoon so that I leave flavorful meat and stuffing IN the broth. If you don’t wish to make broth from the carcass, just buy whatever chicken broth you prefer – starter paste, bouillon, canned . . . you may need some of this on hand anyway, when you get to the pot pie mixture part.</div>
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<b>The Pot Pie mixture:<o:p></o:p></b></div>
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In a large pot or mixing bowl, put your leftover turkey (cut into bite-sized chunks), leftover corn, frozen carrots (or cook some carrot slices from fresh until not quite done), frozen peas, and any other veggie you might fancy in a pot pie. Mix up these items and make sure the balance of ingredients looks good to you.</div>
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<b>Pot Pie Gravy:<o:p></o:p></b></div>
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You’ll need a blender or food processor or a strong arm:</div>
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The broth you cooked down or bought</div>
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Leftover gravy</div>
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Leftover stuffing</div>
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Leftover mashed potatoes</div>
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The potatoes and stuffing thicken the liquids (broth and gravy), and add flavor, so that your pot pie gravy is thick and savory.</div>
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Using your blender or food processor, blend amounts of the stuffing and potatoes with the broth and/or gravy you have. You want a fairly thick, stew-like consistency so your pot pie filling will not be runny. Pour your blended gravy over the turkey/veggie mixture you have in your pot. Stir the gravy through thoroughly and evaluate again – too thick? Add a little broth.</div>
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So, now you have your filling and can fill up pie shells (2-crust pie - see our recipe below). Use disposable aluminum pie plates and put your bottom crust in, add filling, put on top crust, pierce and seal. We cover the pies with aluminum foil and place them into large freezer bags for freezing. When we want to eat one, we heat the oven to 425 degrees and <span class="Apple-style-span" style="font-family: inherit;">bake</span> the pie from frozen for about an hour and a half. Loosen the foil cover before placing in the oven, and remove it entirely for the last half hour or so for browning up. When the liquids bubble through the air vents in the top crust, it’s done! Depending on your quantity of leftovers, you should be able to get quite a few pot pies for your freezer.<br />
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<b>Pretty Near Foolproof Pie Crust Recipe (from Darrell):<o:p></o:p></b></div>
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<span class="Apple-style-span" style="font-size: xx-small;">2 ½ cups flour*</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1 ½ teaspoons salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">½ cup lard**</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">½ cup butter**</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1/3 cup cold water</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1 tablespoon vinegar</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">Mix flour and salt together.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">Beat egg, add water and vinegar – keep in refrigerator until ready.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">Have lard and butter very cold, cut butter into small pieces, cut both into flour with pastry cutter. Don’t over blend. Then, using a fork, toss in water mixture until all the flour is incorporated. This recipe will make a two crust pie or two single crust pies. Divide the dough in half, press into disk shape, wrap in plastic wrap and refrigerate until ready to use. Will keep in the refrigerator for about a week. If you’re going to make the pie right away, refrigerate for at least an hour before rolling it out. The key is to keep it cold.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">If you are going to bake a pie right away, having it cold will make it flakier. If you’re blind-baking the crust, refrigerate for an hour before putting the parchment and beans in and baking.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">* a note about flour. I get my best results with this pie crust if I use pastry flour. You can use all-purpose flour just as well. It won’t be quite as flakey as with the pastry flour but it will still be an above average pie crust.. I have also used bread flour in a pinch but to keep it from getting a bit tough (because of the extra gluten and protein in the bread flour) you have to have a very light hand and keep everything very cold. I wouldn’t recommend cake flour as it probably wouldn’t hold together as well but then again, I’ve never tried it.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;">** Most often I use lard and butter because butter has a bit of water in it that explodes into steam when you put it in the oven and the pie crust is just a little flakier. Also, butter flavor is never a bad thing. You can use a cup of lard, omitting the butter, and get an excellent crust. You cannot use a cup of butter, omitting the lard, and end up with a good crust at all.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: xx-small;"><b>Using this recipe for Pot Pies:</b> When we make pot pies, we use the 9 inch tin disposable pie plates that you can get in large quantities at GFS. We also make large quantities of pot pies. What I do is double the pie crust recipe, then divide it into 6 pieces, enough for 3 pot pies. Any more than that and my pastry cutter won’t handle it, not to mention my arms. If you have a food processor, you can probably cut the fats into the flour with that but I don’t have a food processor so I don’t know that for sure. When you make 3 pies out of this crust it is just a little thinner, but still enough and you don’t have to make as many crusts. When you’re faced with 15 to 20 pies and cutting in the fats by hand, thinner gets acceptable pretty quickly Also, since you’re probably going to freeze these, you can go from mixing the dough to rolling it out without chilling. It will get cold enough in the freezer. Just use a light hand and handle the dough as little as possible. My grandmother would save all the scrap dough from making pies and put it all together to use for the next crust. I’ve always found that that makes for a tough crust. I just practice my rolling pin skills to make the crust almost exactly the right size and then tuck it together so there aren’t trimmings.</span></div>
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<br />Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-38471238248622262252013-10-31T09:41:00.000-04:002013-10-31T09:41:26.999-04:00Parmesan Chicken Noodle Corn Casserole <br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">We had some leftover chicken breast after baking a cut-up bird earlier in the week. We also had taken the leg pieces at first and did a fried chicken dinner using some of our lard - yummy! </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Anyway, I've posted this recipe before, but it is a fabulous recipe and really good comfort food on a chilly fall or winter night, so I wanted to post it again. Works with turkey, too - dark or white meat or both!</span><br />
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">4 cups diced cooked chicken or turkey<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">4 cups dried noodles (bow tie pasta works well!)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">15 oz. corn, frozen or canned<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 can cream style corn<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">2 cups carrots (fresh or frozen – if frozen, thaw, if fresh, cook ‘til tender)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;"><b>Sauce</b>:<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">3 T butter, melted<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 medium onion, diced (approx.. 1 cup)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 stalk celery, diced (approx.. ½ cup)<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 garlic clove, minced<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">¼ cup flour<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">2 ½ cups milk<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 cup sour cream<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 cup shredded Parmesan cheese<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 cup chicken broth<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon minced sage<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon minced thyme<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons minced parsley<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">Salt and pepper to taste<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;"><b>Topping</b>:<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">3 cups bread crumbs<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">4 tablespoons butter, melted<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV0o7xB-GaOm30npcm8uPOnW_W_6V1fTUc3DHJCF2ffKftTENE_boel2s6Styep2Zyd8tYgJJeL-79QQ4I2zCqZpdM5nBhOCqggv_rtn4wrahl6Azaaf0-5HjpyAPF9YSRUVFWp-9pKw/s1600/CasseroleMix.jpg" imageanchor="1" style="clear: right; color: #6b55aa; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV0o7xB-GaOm30npcm8uPOnW_W_6V1fTUc3DHJCF2ffKftTENE_boel2s6Styep2Zyd8tYgJJeL-79QQ4I2zCqZpdM5nBhOCqggv_rtn4wrahl6Azaaf0-5HjpyAPF9YSRUVFWp-9pKw/s200/CasseroleMix.jpg" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="200" /></span></a><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">Cook dried pasta in appropriate amount of water until tender, turn off heat and let stand. If you’re using frozen corn and/or carrots, you can drop them in this pot to thaw. I like to let the pasta absorb a little more liquid before draining. If you drain it immediately, the pasta will then absorb too much of your sauce while heating and the casserole will be drier than it should be.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">While pasta is cooking, using a 4 quart pot, start the sauce by melting the butter, then sauté onions and celery until tender; add the minced garlic and sauté another minute.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">Add the flour to this mixture, and stir well; then add milk slowly, stirring constantly. Bring sauce to a boil and cook for 1 minute.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">Turn off heat, add herbs, salt and pepper, corn, creamed corn, sour cream, carrots, chicken broth, Parmesan, chicken and noodles. Mix until well combined.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV0o7xB-GaOm30npcm8uPOnW_W_6V1fTUc3DHJCF2ffKftTENE_boel2s6Styep2Zyd8tYgJJeL-79QQ4I2zCqZpdM5nBhOCqggv_rtn4wrahl6Azaaf0-5HjpyAPF9YSRUVFWp-9pKw/s1600/CasseroleMix.jpg" imageanchor="1" style="clear: right; color: #6b55aa; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></a></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit;">Pour casserole mixture into a greased 3 quart casserole pan. In a bowl, pour the melted butter over the bread crumbs (I use diced bread crusts from homemade bread) and mix well. Spread the bread crumbs evenly over the casserole. You can also sprinkle Parmesan cheese over the top. Cover with foil or a lid and bake at 350 degrees for 25 minutes or until bubbling, remove the lid and bake another 10 minutes.</span></span></div>
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Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-41811459871627024372013-08-28T09:36:00.000-04:002013-08-28T09:36:01.312-04:00Adventures in Pickling - fun in the summer garden!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mri8rAaodvUv0khe2w_3ODMmL2Cht33Q7ODiBxamgg-9FTsP-xpGZXQ5mFwrROdMfzMCtU2bihqrE5Ly9scfWgrszjk8iiJVTu1LzCTcPacxNap3NMlKZC-VV65VcNVTon9AywAw0Tw/s1600/PickledCabbage%2526Broccoli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mri8rAaodvUv0khe2w_3ODMmL2Cht33Q7ODiBxamgg-9FTsP-xpGZXQ5mFwrROdMfzMCtU2bihqrE5Ly9scfWgrszjk8iiJVTu1LzCTcPacxNap3NMlKZC-VV65VcNVTon9AywAw0Tw/s320/PickledCabbage%2526Broccoli.jpg" width="320" /></a></div>
We had too much cabbage and broccoli in the garden this year to use fresh, so I gave some of each away, and decided to try pickling some for a change. I've made sauerkraut in the past from cabbage, but was somewhat disappointed in the results. So this year, I found a <a href="http://www.food.com/recipe/pickled-cabbage-and-peppers-369386" target="_blank">recipe for pickling cabbage</a> that calls for strips of red bell pepper, which I don't care for, so I substituted julienned carrots (also from the garden). There are several recipes for pickling cabbage that include carrots, so how bad could this be? We'll sample it in a few weeks to see how it turns out, but the cabbage looks nice and fresh - hoping it retains a little "crunch"!<br />
<br />
Then for the broccoli, I decided to use the <a href="http://allrecipes.com/Recipe/Pickled-Asparagus/Detail.aspx" target="_blank">recipe</a> we've used for several years for pickling asparagus - it's spicy and tasty! Have to wait a couple of weeks to sample the broccoli, too - let the pickling brine work its magic!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-19057082182130040362013-08-28T09:20:00.000-04:002013-08-28T09:20:44.463-04:00Corn, Tomato & Black Bean Salad - sooo yummy!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMG9kZtrS84_OyfksnS_bN9i3AlFJ2_9ysGr1RqfBzmypsFALdAHdGFz8PWON6LD56UkmkO1KtRTA1x5EpXKEjgkbjel7FVKA65vWPxQjiS0-3qminQKeTkq2rUjmRTWWrZaSJmK32eY4/s1600/CornBlackBeanTomato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMG9kZtrS84_OyfksnS_bN9i3AlFJ2_9ysGr1RqfBzmypsFALdAHdGFz8PWON6LD56UkmkO1KtRTA1x5EpXKEjgkbjel7FVKA65vWPxQjiS0-3qminQKeTkq2rUjmRTWWrZaSJmK32eY4/s320/CornBlackBeanTomato.jpg" width="320" /></a></div>
This time of year is when we totally savor the fruits of the garden, especially the corn and tomatoes! Last night's supper was some of our Andouille Sausage Links (from our Berkshire hogs) with <a href="http://www.cooks.com/recipe/t3b02ua/corn-tomato-and-black-bean-salad.html" target="_blank">Corn, Tomato & Black Bean Salad</a>. I had picked a bunch of corn and cooked it the night before, cut it off the cob and had it chilled in the refrigerator. Last night, I rinsed the black beans, added tomatoes and red onion and made the lovely dressing that has honey and chili powder in it - what a great combo! This savory-sweet, cold salad was a great complement to the spicy sausages!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-22946875284804577592013-05-28T12:41:00.002-04:002013-10-23T10:15:12.422-04:00Mushroom & Andouille Sausage Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvRMP0hWBvsRHs4WD1wwWpKz7EZ8fkBHUXpcbBbgBtQ5Q1bMuOtcTiDNSjR4in8MTCrsaQnxCEzxasY_A9bZzs2-PLzsCrcIkoiIXastm4BvkWKOocKvwdduUSlyHN4SXRxnrg1wX-fQ/s1600/AndouilleMushroomSoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvRMP0hWBvsRHs4WD1wwWpKz7EZ8fkBHUXpcbBbgBtQ5Q1bMuOtcTiDNSjR4in8MTCrsaQnxCEzxasY_A9bZzs2-PLzsCrcIkoiIXastm4BvkWKOocKvwdduUSlyHN4SXRxnrg1wX-fQ/s320/AndouilleMushroomSoup.jpg" width="209" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;">For our retail pork offering, we had some sausage processed as "andouille", which is used a lot in spicy southern cooking, especially Cajun/Creole. We wanted to try some of it ourselves, so went searching for recipes calling for andouille sausage.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">This recipe comes from <a href="http://southernfood.about.com/od/soupandstew/r/r90628a.htm" target="_blank">this link for Southern Food</a> and made a great "chilly, rainy night" supper for us.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">This is a delicious creamy mushroom soup with a
little cheese and chunks of andouille sausage. Feel free to use another variety
of smoked sausage in this recipe.<o:p></o:p></span><br />
<span style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .25in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b>
<br />
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">1 tablespoons vegetable oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">12 to 16 ounces andouille sausage, halved lengthwise then thinly
sliced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">16 ounces sliced mushrooms<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">4 tablespoons butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">4 green onions, thinly sliced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">1 clove garlic, mashed and finely minced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">1/2 cup flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">3 cups chicken broth or vegetable broth<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">1 cup heavy cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">8 ounces shredded mild Cheddar cheese<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">dash ground nutmeg<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">1/8 teaspoon ground black pepper<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">salt, to taste<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">chives, parsley, or sliced green onion tops, for garnish<o:p></o:p></span></span><br />
<span style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .25in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">Preparation:<o:p></o:p></span></b>
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">In a large pot or Dutch oven, saute the sliced
sausage in the oil over medium heat. Transfer sausage to a plate and add
mushrooms to the drippings left in the pot. If needed, add a little more oil.
Cook, stirring, until mushrooms are tender and lightly browned. Add the green
onions and garlic; saute for 1 minute longer. Pour mushroom mixture, with any
liquids, into a bowl and set aside. Melt the butter in the same pot. Stir in
flour until blended and bubbly. Stir in the broth and cook, stirring, until
thickened. Add the cream and cheese, stirring until melted. Add the sausage and
mushroom mixture back to the pot. Stir and add nutmeg and pepper. Taste and add
salt, as needed. Heat through.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">Serve with more green onion, snipped chives, or
chopped parsley for garnish. Serves 6.</span><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></span></div>
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Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-1322747365842352702013-05-26T09:20:00.000-04:002013-05-26T09:20:53.057-04:00Pickled Asparagus - YUM!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04rCq7eZOgGP5b7Ukku-Y72FJz0ZQ7favD90AzlLzm5cnTZSE959xQcSxP_i3t3swDZncId7OBkrBvuUbPlkmP7ygEb1xdp57vKEKrKjYUgyvYHv0GTvMfgMZMTBtm_Wu057mHBSP9KQ/s1600/PickledAsparagus2013.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04rCq7eZOgGP5b7Ukku-Y72FJz0ZQ7favD90AzlLzm5cnTZSE959xQcSxP_i3t3swDZncId7OBkrBvuUbPlkmP7ygEb1xdp57vKEKrKjYUgyvYHv0GTvMfgMZMTBtm_Wu057mHBSP9KQ/s320/PickledAsparagus2013.jpg" width="320" /></a>Last night I pickled 6 pints of asparagus spears - the season is coming to an end and I wanted to get some done before, suddenly, there's not enough to work with. We've been using a <a href="http://allrecipes.com/Recipe/Pickled-Asparagus/Detail.aspx" target="_blank">recipe we found online</a> at AllRecipes.com, but have made some alterations to suit ourselves.<br />
<br />
First, and probably most importantly, there does not seem to be enough vinegar called for - it asks for 1 2/3 cups to put up two pints. I tripled the recipe for 6 pints and ran short of pickling liquid, so I made a note to increase the vinegar for 2 pints to 2 full cups.<br />
<br />
Second, we found another reference to putting a clove of garlic into each jar, which works out great.<br />
<br />
And finally, the 2/3 cup of sugar made our first batch (two or three years ago) a little too sweet, so I have a notation on the recipe to use 1/3 cup per 2 pints. You can be the judge of how sweet you want it.<br />
<br />
The red pepper flakes make it fairly spicy, so you can judge your own usage - on a scale of 1 "mild" to 10 "hot", I'd put this at about a 4 or 5.<br />
<br />
These make a great snack, and a jar of pickled asparagus is a great Christmas gift to someone!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-70719299226216461292012-12-10T15:29:00.000-05:002012-12-10T20:08:44.084-05:00Fishing for ideas to avoid wasting food<!--[if !mso]>
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dishes we make with the meat we raise here on the farm, or garden veggies we
raise, or some combo thereof . . . this is a little different tack, as it
involves fish, which we don’t raise OR catch. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Our
neighbor, who is an avid fisherman and hunter, gifted us with a large bag of
frozen coho salmon. I thawed out this monster portion of fish with trepidation
– we love fish, particularly salmon, but this was about 3 pounds or so of fish
– could have fed six people! We had a meal using two of the smaller filets that
came out of the thawed pile, but there were two enormous chunks – probably 1 ½
- 2# of filets that I had cooked and then wondered what to do with. I have
never before made chowder, but I like it, so I looked up a bunch of recipes for
fish chowder, making mental notes about things that sounded good to me. Here
(approximately) is what I put together, which turned out to be a quite-savory
fish chowder. Darrell whipped up a batch of his <a href="http://www.101cookbooks.com/archives/yeastraised-cornbread-recipe.html" target="_blank">corn muffins</a> that incorporate
more of our good garden corn – warm from the oven, they were a great complement
to the chowder!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Fish Chowder<o:p></o:p></span></b></div>
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<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1.5
– 2 # cooked fish (salmon, some sort of white fish, whatever you have), deboned
and broken into bite-sized chunks<o:p></o:p></span></div>
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chopped garlic clove, or teaspoon of chopped garlic from a jar<o:p></o:p></span></div>
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<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1.5
quarts of chicken broth (or, if you have or want to make fish stock . . . )<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">¼ #
or so of fresh salt pork, cut into small pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
package of frozen corn, or one can of corn (I used frozen corn from our garden)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1 –
2 Tbs of dried oregano (to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1 –
2 Tbs of dried parsley (to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Couple
of dashes of Tabasco sauce (to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">1
good dash of Worchestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Salt
& Pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">2
cups milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">½
cup heavy cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">4
Tbs flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">3
Tbs butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">In
a large heavy-bottomed pot, on low heat, brown the salt pork until crispy. Add
the chopped onion and celery and sauté until tender; add the chopped garlic and
sauté for about another minute.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Add
the broth or stock, stirring to loosen up the bits from browning the salt pork.
Add the chunks of potatoes and carrots, the corn, oregano, parsley, salt &
pepper, Worchester sauce, and Tabasco sauce (careful with this, as it’s spicy
hot and you can always add more). Simmer this until potatoes and carrots are
tender. Add in the chunks of fish and keep on the heat for a little while more
just to release the fish flavor into the rest of the mixture. <span style="mso-spacerun: yes;"> </span>If you want to eat this right away, go on to
the finishing steps, but most chowder recipes reference that it's better the next day. I refrigerated this overnight at this point, then did the
finishing step the next day to have a hearty lunch on a cold day. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Finishing</span></b><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">: (Begin re-heating the
chowder while you do this step)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Melt
butter in a heavy saucepan; slowly add flour to make a roux. Stirring
constantly to prevent lumps, add the milk and cook until it begins to thicken.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Add
this flour/milk thickener to your heating chowder and stir in well. Add the
heavy cream and stir in well. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Reheat
the chowder on a low to medium heat to just bubbling, stirring frequently to
keep the creamy broth from sticking. Serve hot. This recipe should serve 5 – 6
people. <o:p></o:p></span></div>
<!--EndFragment-->Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-48120678108257152672012-11-26T10:07:00.000-05:002012-11-26T10:07:14.795-05:00Thanksgiving Turkey transformed to Turkey Pot Pies for the freezer!After our Thanksgiving gathering (turkey, Darrell's fabulous stuffing, mashed potatoes, gravy, butternut squash and creamed corn from the garden, fresh cranberry/orange relish, homemade applesauce, the <a href="http://goodfooddownonthefarm.blogspot.com/2012/11/fall-harvest-salad-with-butternut.html" target="_blank">Fall Harvest Salad</a>, and the ubiquitous Crescent Rolls without which my step-daughter could not survive Thanksgiving dinner), I pulled all the meat off the carcass and put the bones in a big pot to simmer for several hours, creating a wonderful broth.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMDOsxj-L0mN9A5MC1YeWo6aEdiSHOL77mzOrIGh_aBOWz_-vKgSlAke0dgaUbAkw1C9NPT3GcaDyIIVzbGa1CM0a-MBt7pNKQcbwwL8_2py5f_2HR1_PsQWuBq7sM3N5kt7ZsMt-34c/s1600/turkeyRoasted.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMDOsxj-L0mN9A5MC1YeWo6aEdiSHOL77mzOrIGh_aBOWz_-vKgSlAke0dgaUbAkw1C9NPT3GcaDyIIVzbGa1CM0a-MBt7pNKQcbwwL8_2py5f_2HR1_PsQWuBq7sM3N5kt7ZsMt-34c/s320/turkeyRoasted.jpg" width="320" /></a></div>
I spent a chunk of Saturday afternoon cooking carrots in some of that broth, cutting up turkey into bite-sized pieces, adding corn (from the summer garden) and peas, and then blending the broth, left-over potatoes and stuffing into a thick and wonderful gravy to create the pot pie filling (see our <a href="http://goodfooddownonthefarm.blogspot.com/p/chicken-recipes.html" target="_blank">recipe for Turkey Pot Pie for all the instructions here</a>).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgMcHTXjGs2sCdrS-425WlbIrAkHrDkrkhzbh8b6yTEXRmlKhARNdLVH9p86K1CFnJ-NrYYEfS5pM8RRZxZQUW_VjhrRVc9zFvKXoNfzsF0r3MIITkXLXt2VvYb3e07ehRf7k-nzfYgU/s1600/PotPieMixture2sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgMcHTXjGs2sCdrS-425WlbIrAkHrDkrkhzbh8b6yTEXRmlKhARNdLVH9p86K1CFnJ-NrYYEfS5pM8RRZxZQUW_VjhrRVc9zFvKXoNfzsF0r3MIITkXLXt2VvYb3e07ehRf7k-nzfYgU/s320/PotPieMixture2sm.jpg" width="320" /></a></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_P3MfBRnf4fcuVEXFtE9uolC0wlLadCQQE33ET_Dl0sJkxm_kgz85_Tdq9gj2XLcg11HUduBjk2Ntj8lfmwO_a7JIO1zdlCR7fUl5H-t7n_-wQze5Ac0Ni9NIvKTCEmA3yl89C0W6Mpk/s1600/PotPieReadytoFreeze.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_P3MfBRnf4fcuVEXFtE9uolC0wlLadCQQE33ET_Dl0sJkxm_kgz85_Tdq9gj2XLcg11HUduBjk2Ntj8lfmwO_a7JIO1zdlCR7fUl5H-t7n_-wQze5Ac0Ni9NIvKTCEmA3yl89C0W6Mpk/s320/PotPieReadytoFreeze.jpg" width="320" /></a></div>
<br />
Sunday afternoon, Darrell made pastry crusts and we assembled pies, ready for the freezer. Yum! Easy-peasy winter meal that can bake in the oven while we're out doing chores!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-89202475644574314372012-11-22T16:59:00.000-05:002012-11-22T16:59:33.100-05:00Fall Harvest Salad with Butternut Squash, Brussels Sprouts, and Beets
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<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbIOBGm-8c9jdkUHt8d0hjdkt88MOWfo3NV9eqwLMTWUCmWf8mvbeFeZictEW5QGwMvkQD6HvQ4lYb2cbmGodbSbHO5vJRYvLRl3mZE-YyMbnVJecnCjlGqoueh1ZX1Z_3d6FCri56R8/s1600/FallHarvestSalad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbIOBGm-8c9jdkUHt8d0hjdkt88MOWfo3NV9eqwLMTWUCmWf8mvbeFeZictEW5QGwMvkQD6HvQ4lYb2cbmGodbSbHO5vJRYvLRl3mZE-YyMbnVJecnCjlGqoueh1ZX1Z_3d6FCri56R8/s400/FallHarvestSalad.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">I created
this for a Thanksgiving 2012 get-together, wanting to focus on hearty fall
garden veggies. It was a big hit at the table!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>One
small Butternut squash, cut into cubes (or half of a medium squash)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>20
Brussels Sprouts, cleaned and cut in half<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>One
small beet, cut in halves or quarters<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>3-4
slices of bacon, fried crisp, drained and cooled, broken into small pieces<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>One
smallish head Romaine lettuce, split into quarters and chopped chunky<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>3-4
smaller leaves of kale, washed and torn into bite-sized pieces<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>2
green onions, sliced thin<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>1/2
cup walnuts or pecans<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>½
cup dried cranberries<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>¼
cup Grated Parmesan cheese<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>Brown
sugar<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>Honey<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>Salt<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>Vegetable
or olive oil<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>Balsamic
or Red Wine vinegar<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>Coarse
black pepper</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Toss
Butternut Squash cubes in a little oil in a bowl to coat them and spread on a
baking sheet. Roast at 400 degrees for about 15 minutes (depending on the size
of your chunks) or until nearly done. Return to bowl and add about 1/3 cup
brown sugar and a pat or two of butter, toss to blend and melt butter, return
to baking sheet and roast for about 10 more minutes, or until just barely
tender all the way through. Don’t over-cook – you don’t want them mushy. Return
to bowl to cool. Chill before mixing.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Toss
Brussels Sprout halves in a little oil in a bowl to coat, and spread on a
baking sheet. Roast at 400 degrees for about 10 minutes, remove and toss/turn
over, and roast for several more minutes, until they are nearly tender – again,
don’t over-cook. Better that they be a little crunchy in the salad than not.
Return to bowl to cool. Chill before mixing.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Beet
can be roasted or steamed until just tender. If you prefer roasting, cut it in
half or quarters and roast with the Brussels Sprouts, then slice into small
julienne strips after it cools.<span style="mso-spacerun: yes;"> </span>Chill
before mixing<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Put
dried cranberries in a small bowl and sprinkle lightly with a little of the
balsamic vinegar. They will absorb a little of the liquid and not be so chewy,
and they will absorb the flavor. Once the cranberries are tossed and coated
with the vinegar and have absorbed for a few minutes, you can add them to the
roasted squash while it continues to cool.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Toss
nuts in a little honey and toast in a slow oven (250 degrees or so), for about
10 minutes. Watch carefully, as nuts will overheat and burn, especially with
the sugar from the honey on them. Cool completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Put
chopped/torn greens and sliced green onion into a large salad bowl. Add the Bacon,
Cranberries, chilled Squash, Brussels Sprouts, and julienned Beet, and
honey-toasted nuts. Sprinkle with some coarse black pepper (to taste) and
Parmesan cheese. Add the Brown Sugar Balsamic Vinaigrette to taste. Toss
lightly before serving.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Brown Sugar Balsamic Vinaigrette<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>¼
cup balsamic vinegar (or red wine vinegar)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>¾
cup vegetable oil<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>¼
tsp. salt (maybe a little more)<o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;"><i>½
cup brown sugar (or a little more)</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">Blend
ingredients in jar with a tight cover that can be shaken well.<span style="mso-spacerun: yes;"> </span>Add enough salt to balance the sweet. The
measurements for this dressing are estimates, as I was just adding and mixing.
May have actually had a little more brown sugar. Taste until you like the
balance of tang to sweet.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt; mso-bidi-font-size: 10.0pt;">This
jar of dressing will probably dress at least twice, if not 3x the salad
ingredients listed above. Store unused dressing in the refrigerator.<o:p></o:p></span></div>
<!--EndFragment-->Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-86346719743553472972012-10-28T10:10:00.000-04:002012-10-28T10:10:34.030-04:00Monsters in the Garden . . .<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-fPyWQCzvu8mE6GhxnSUdhFL0frXg7CFb5SwdZ-i3hi6vIeRSTEp_C0O67nuDTXB-fdis5PH9tY6tQuK_DMoxfRtdg8-stLNVT5PUyHJ43iKNwb51Fd6sNnKUhwTAEWh_LeivSMGmlo/s1600/potatomaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-fPyWQCzvu8mE6GhxnSUdhFL0frXg7CFb5SwdZ-i3hi6vIeRSTEp_C0O67nuDTXB-fdis5PH9tY6tQuK_DMoxfRtdg8-stLNVT5PUyHJ43iKNwb51Fd6sNnKUhwTAEWh_LeivSMGmlo/s320/potatomaw.jpg" width="320" /></a>So I've been working on digging the potatoes out of the garden before it freezes - finding a couple of dry days in a row so they can lay in the sun and dry and harden off has been a real challenge. At least we're getting some moisture back in the ground after the drought this summer, but all the rain is wreaking havoc with finishing up in the garden - no idea if it will dry out enough to till down all the new weeds that have sprung up with the rain, or if they'll just have a big head start next spring!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_5bE08htW4sJZ-rJ9zWlHJD72rs5_RUW-hXC1GJJYS7ymuLKo6IA20Qy5iMPJwxnMdaoK-PxR2_2wviJ0WNZRZVOlTbqJguIChwbYcvT1HWszscymh9AG-L2Q73GeCm9JxNwTocgXOE/s1600/potatomaw2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_5bE08htW4sJZ-rJ9zWlHJD72rs5_RUW-hXC1GJJYS7ymuLKo6IA20Qy5iMPJwxnMdaoK-PxR2_2wviJ0WNZRZVOlTbqJguIChwbYcvT1HWszscymh9AG-L2Q73GeCm9JxNwTocgXOE/s320/potatomaw2.jpg" width="320" /></a></div>
Anyway, found this odd potato which looks like the maw of some undersea creature, ready to gobble up any small thing that comes its way. Don't know what it was eating underground - maybe grubs and such.Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-18501587806933958852012-10-19T10:35:00.000-04:002012-10-19T10:35:13.219-04:00Odd Pods, revisited<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB11ROL16gQNsk_TOCmpG-QnJMMKsN_hL6IrsLW0ob63eW_nEbhL1Mi4VHt6_WDzxDmsjzMg1H15mFpvypa79XtDklHlFU0qYH1Vse323CrSWFvAW-58oxZ5hEsspp7rs2IVR5aNkUeRI/s1600/RadishSeedPodsSM.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB11ROL16gQNsk_TOCmpG-QnJMMKsN_hL6IrsLW0ob63eW_nEbhL1Mi4VHt6_WDzxDmsjzMg1H15mFpvypa79XtDklHlFU0qYH1Vse323CrSWFvAW-58oxZ5hEsspp7rs2IVR5aNkUeRI/s320/RadishSeedPodsSM.jpg" width="320" /></a></div>
Last year, I was bemused by the strange looking seed pods that formed on our radishes after they had gotten overgrown and flowered. I posted a photo of them then, and had mentioned them to someone recently who said the pods, when they're fresh and green, are good to eat! Raw in salads or such, or sautéed lightly was what I was told. So this past Monday, right before going traveling for 3 days, I was doing some last-minute gleaning in the garden and looked at the radishes. There are still lots of the pretty little white flowers, but many of the flower stems had beautiful green pods. I picked one and ate it - not unlike a sugar pea in its pod! And a very subtle taste of radishes as an after-note. So I harvested a bunch of them, put some in a salad for dinner that night - nice little crunchy addition! The rest are in the vegetable crisper - don't know how long they'll keep and be usable, but it was fun to try another idea to get even more yield out of the garden!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-81314701677799022352012-10-13T16:41:00.001-04:002012-10-13T16:41:51.723-04:00Homemade Ketchup!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOsFI5S_sCyIyXdjGvSDhaMMFWEFKstdm0X7dpO3uOyXgTdliBGx905fNGpjbdByWGjVEssNiy7gGve3fJ_Lp-Fv3mErum1qwiuIqbqoTJAx6jkhlKS3dPsA2iQMWLFeGZ5j9S6Xab5c/s1600/tomatopulpSM.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOsFI5S_sCyIyXdjGvSDhaMMFWEFKstdm0X7dpO3uOyXgTdliBGx905fNGpjbdByWGjVEssNiy7gGve3fJ_Lp-Fv3mErum1qwiuIqbqoTJAx6jkhlKS3dPsA2iQMWLFeGZ5j9S6Xab5c/s320/tomatopulpSM.jpg" width="274" /></a></div>
I picked a bunch of tomatoes over the course of a few days, then cooked them down, ran them through the KitchenAid strainer to remove the skins and seeds (in the blue bowl) and got this lovely pulp (in the glass pitcher). Love that strainer attachment!<br />
<br />
Darrell then strained that through a cotton bag (pillow case) to get rid of all the extra water, then seasoned it and made 18 pint jars of ketchup from a recipe in an Ohio Amish cookbook. The recipe calls for a huge quantity of pulp, but he recalculated and makes this batch with about 4 1/2 quarts of drained pulp.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pxtPSQBZxd6ydvQ1pkRxkVzL-mllmWC1ttPSXplJE8OgvMam1Y8S33_Yxm-YeaRd6yb_sbQk6mqEWQkwZtboNJabYy3v0_ZP_A2j-H8qM-2SO9D8fk8EZzivbHgNPoa5HFrrcsjGPDg/s1600/ketchupSM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pxtPSQBZxd6ydvQ1pkRxkVzL-mllmWC1ttPSXplJE8OgvMam1Y8S33_Yxm-YeaRd6yb_sbQk6mqEWQkwZtboNJabYy3v0_ZP_A2j-H8qM-2SO9D8fk8EZzivbHgNPoa5HFrrcsjGPDg/s320/ketchupSM.jpg" width="320" /></a>This late in the year, I don't know if I'll get any more tomatoes off our plants - a slight frost caught me off-guard a couple of nights ago - weather forecast said it wouldn't get colder than high 30s, so I didn't cover the plants. Some damage, but probably can pull some tomatoes to ripen in the garage if it ever stops raining. I'd like to can some more tomatoes, or do the same process as with the ketchup, only can the strained pulp as paste - not sure that's going to happen, though!<br />
<br />
Can't believe the garden is almost done! Still have beets out there, which I've been pulling, and any we don't get to will go to the hogs. Need to dig the potatoes, but the rain right now is preventing THAT from happening. Still a lot of kale, and pumpkins galore, which he is feeding to the hogs and we are giving to friends with kids for Halloween. We need to can some pumpkin for pies and such, too, so canning isn't done yet!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-72376050169049478902012-09-17T18:18:00.000-04:002012-09-17T18:18:43.375-04:00Surviving and Thriving - Serendipitous Broccoli!<div class="separator" style="clear: both; text-align: center;">
</div>
Late spring, when I finally got the garden planted (about 2 -3 weeks later than planned!), I put in 4 broccoli plants. Within a couple of days, some little creature had munched them all down. When I was tilling the garden, little weeds were sprouting in the area they had been in, so I ran across it to clean it up and turned up the little stub that was left of one, still rooted in the soil it had come it. I looked at it and realized there was a little leaf and some green in the stem, so I re-planted it, watered it and watched to see if whatever had decimated the 4 plants came back. That didn't happen, but this little plant was so set back, I figured I would be lucky to get any broccoli off it at all. I looked at it a week ago (early September!), while doing some weeding, and there was no sign of any heads forming, but the plant had grown large and healthy-looking. This Saturday, I re-checked - lo and behold, not one, but TWO nice big heads! Apparently the little surviving stub managed to put out two main stalks (for the uninitiated, you usually get one large head on a stalk, then, after you cut that, the plant continues to produce side stalks and smaller heads until hard frost). Two main stalks on a plant is unusual in my experience. So before cutting these beautiful heads, I had to take a photo. With chicken distribution Saturday and doing tomatoes all day yesterday, I didn't get them cut. You can see the faint yellow where they were getting ready to blossom - pretty tiny little yellow flowers when that happens!<br />
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<br />Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-32930224926901655972012-09-16T22:49:00.001-04:002012-09-16T22:49:45.420-04:00Canning Tomatoes - YUM!<div class="separator" style="clear: both; text-align: center;">
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Today I turned out 18 pints of salsa and 7 quarts of canned tomatoes. Love, love, love all the great stuff you can make from tomatoes! Hopefully we'll get enough tomatoes to can more just for whatever, and make juice and ketchup. Cooked down a small amount of sauce after canning, intending to make a pasta and ground lamb "something" for dinner . . . fat chance, as the big draft horses decided to take a tour of a couple of pastures/fields they weren't supposed to be in, so by the time we had rounded them all up, it was late and we were tired and hungry - we had popcorn for supper! Hardly ever eat popcorn, so that was actually kind of fun!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-69654192117212669072012-08-27T08:26:00.001-04:002012-08-27T08:26:24.507-04:00Salvaging Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaF-LXfKoZDCh9VggvfpgNrLmolb5JHHC57Woi_wqDlZHhwkMZT5LyxhyphenhyphenelbX11DHUmOtLZX1JcvWIGQ1szRozFMzxl_gQG2FV9XBWxdbHZqpU-s3MtaVF-4bbdoiN2mnN3tuyDyVFqk/s1600/CreamedCornSM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaF-LXfKoZDCh9VggvfpgNrLmolb5JHHC57Woi_wqDlZHhwkMZT5LyxhyphenhyphenelbX11DHUmOtLZX1JcvWIGQ1szRozFMzxl_gQG2FV9XBWxdbHZqpU-s3MtaVF-4bbdoiN2mnN3tuyDyVFqk/s320/CreamedCornSM.jpg" width="240" /></a></div>
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!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-91423313191009837472012-08-20T09:23:00.000-04:002012-08-20T09:23:18.435-04:00Pickles, Jams, and other Goodies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRYsdg-fcoTq3A1glTMOxPuA-9r1XywcEPSDhn3rZZotBjRtSq1IQV9VA02HE4fHKgIRmExckYCirVobQTy75VfOoimQh6GCtddGpKJW9Lpqe5nwQWod6sf9Amd-UvS20569IaVSgfJE/s1600/picklesandjam2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRYsdg-fcoTq3A1glTMOxPuA-9r1XywcEPSDhn3rZZotBjRtSq1IQV9VA02HE4fHKgIRmExckYCirVobQTy75VfOoimQh6GCtddGpKJW9Lpqe5nwQWod6sf9Amd-UvS20569IaVSgfJE/s320/picklesandjam2.jpg" width="240" /></a>The garden is really kicking in now . . . kale has been in for weeks and yields lots of good salad greens, greens to use for other purposes (steamed, or in omelets, for example); wax (yellow) beans are producing nicely and I'm thinking of pickling some of those; beets are lovely, first two rows of corn is ready to be picked, steamed, and frozen; pickling cukes are producing like crazy and I just processed what will be the last batch for us this season; and have had a few tomatoes, although not enough yet to go into a canning frenzy on those. We are out of nearly everything "tomato" from last season - canned tomatoes and salsa are gone, there's one jar of juice, and a couple jars of ketchup left . . . restocking is vital!<br />
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Darrell has made blueberry jam and peach jam, and is planning on peach pie (YAY!) and freezing the rest of the peck he got last week.<br />
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Last night I dug up a few potatoes off the Kennebec row and made scalloped potatoes with ham from a picnic shoulder from one of our Berkshire hogs - so yummy, and the left-overs make a great, quick lunch for both of us.<br />
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I spent a lot of time in the garden this weekend getting caught up on weeding and tilling - the recent, blessed rains had the little weeds popping out all over! Plus I actually got a major weed-through on the asparagus rows done - it's a challenge and entails crawling on hands and knees under the asparagus ferns - not a perfect job, but the rows are cleaner than they've been for awhile!Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0tag:blogger.com,1999:blog-813090388446127295.post-42623119602831125742012-07-04T10:55:00.001-04:002012-07-04T10:55:55.527-04:00Gardening in 95+ Degrees is not fun!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVSCRjbQNXITWuw2hn6FmlGnzhqSDL_W_T4eDLufM9uveTpylKMsSQB7OqQP_RvJJ2Id6CLdodOGklHntbOUqiWdHuFm2D6vyWkZzSC5a9Hie2kLSrPb59Tpkex-g7bCjkdWXyRuz0-0/s1600/potatoesandcorn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVSCRjbQNXITWuw2hn6FmlGnzhqSDL_W_T4eDLufM9uveTpylKMsSQB7OqQP_RvJJ2Id6CLdodOGklHntbOUqiWdHuFm2D6vyWkZzSC5a9Hie2kLSrPb59Tpkex-g7bCjkdWXyRuz0-0/s200/potatoesandcorn.jpg" width="200" /></a>I have been managing, barely, to keep on top of the weeds in the garden. There are some open spaces where I had intended to plant buckwheat to be a cover crop, but that's not done yet. Maybe tomorrow morning when it's cool. This morning, I got the strawberry bed weeded, some large weeds out of one row of the asparagus (two rows to go - sigh), tomato plants tied up a bit more (I'm determined to not let them get away from me like last year, where I had vines and tomatoes all over the ground!), and odd weeds plucked from among many of the row plants.<br />
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Darrell says I plant like I golf, with a slice - notice how everything curves off to the right in the rows. I prefer to say that it's a graceful, organic arc, as I'm not a linear person. Yeah, that's my story and I'm sticking to it.Coach Stop Farmhttp://www.blogger.com/profile/16386504452130687868noreply@blogger.com0