Skip to main content

Heat, Humidity, Building, Canning, Weeding - is it worth it?

This summer will definitely be in my memory banks as a hot, miserable year. People who spend time by the water are likely thrilled to death with all the hot, sunny days, and I'm very glad for them. We are working on various projects here on the farm and the heat and humidity are making life tougher than it needs to be, in my opinion. Darrell is working, primarily alone, but sometimes with my help as needed, on building a new chicken coop. I've been wrestling with the garden, weeding, harvesting, processing, pickling. The kitchen is hot at night when, after supper, I'm processing corn for freezing, or heating the canner and various elements needed to pack jars . . . however, working against time and weather certainly gives you a sense of accomplishment and perspective! We, in our area, don't NEED to do all this - we could go buy whatever we want at a multitude of markets, stores, and specialty shops. Unlike Darrell's grandfather, whose family emigrated to Kansas, staked out a quarter section of land, and proceeded to turn over 10 acres of it by hand with shovels (this was virgin plains buffalo grass), plant and harvest wheat, then take that wheat to the nearest town to sell, in bags, in a wheelbarrow, because they couldn't afford a horse to work the land or pull a wagon until AFTER they had harvested and sold that first year's crop of wheat. And, while the men/boys in the family were busy with that 10 acres of wheat, the women/girls were scavenging, growing, and preserving every scrap of food they could find to feed the family. So, as we continue on with our house-recovery projects, farm improvement projects, and utilizing this year's garden, I'll try to keep focused on WHY we do this - for more healthy food!

Comments

Post a Comment

Popular posts from this blog

Salvaging Corn

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

Leftover Thanksgiving Turkey - fun with Corn Chowder!

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

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

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! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass 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 m