Tradition Transition

As we continue plodding our way through this pandemic, it’s obvious the holidays are going to be weird. Many of us are re-examining our usual Thanksgiving traditions and transitioning to something smaller, different, more distant this year.

At first this need to transition made me sad. I could only think about the things I would miss. But then I decided to look around at all that was good in my life and embrace it with the true meaning of the holiday - gratitude. I am alive and well, so are my loved ones so far. I want to keep it that way.

I am aware of what it means to take any position these days - there are always going to be those who spring to argue another view point and that’s OK. That’s being human. But given the resurgence of cases and the many things we still don’t know about the virus, I would rather miss someone’s physical presence this Thanksgiving than possibly be the reason they are missing from our lives next year.

So now I’m not sad. I will use the time I would have spent cooking for a crowd and frantically cleaning my house to instead write a long letter to my grandmother - something she can hold since we can’t hold each other. I will give my child my undivided attention and help him cook his side-dishes. We will call aunts and uncles and wish them well any perhaps have longer to chat than we would have sitting around a crowded table. Alone and lonely don’t have to mean the same thing.

That said, many friends and customers have contacted us in the last few days to ask questions about holiday cooking. So many of us are used to the turkey being the domain of an older, wiser family member and have no idea where to start when it comes to cooking one. So I thought I would share our favorite turkey recipe here on the blog, so anyone can access it. We did not raise turkeys this year but have local farmer friends who still have some available. If you still want a turkey, please contact me ASAP and I can put you in touch with them.

I also wanted to share some ideas for turkey alternatives - there is no absolute rule that one must eat some large, weird-looking bird on Thanksgiving. Our family will probably enjoy a small beef roast or cook a chicken that was lovingly raised by a friend. So if the thought of turkey and all the fixins’ overwhelms you or makes you sad because it’s too reminiscent of normal years, I say it’s OK to cook something else entirely. :)

Lastly, Silas wanted to share one of the recipes he’s excited to make next week - something fun and hands-on to either get the kiddos in the kitchen with you or else bring out your inner child. Or maybe a bit of both.

I just looked out the window and the sky is throwing snow onto the ground. It’s time for me to head outside and be sure all our creatures are tucked in as well as possible for the cold night ahead. Thank you for being here - you matter to us. If you find being alone does make you feel lonely this holiday season, feel free to give a call if you want to chat. Who knows, we may even take you with us to do chores and let you talk to the cows.

~Kelly

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Herb Roasted Turkey with Giblet Gravy

We have always loved this recipe from Shannon Hayes’ The Grassfed Gourmet. It’s a fair amount of work but we tell ourselves not everything needs to be quick and easy. The results are well worth the effort.

Turkeys come in all shapes and sizes so it’s not possible to give precise cooking times. The only sure way to have a properly cooked turkey is to use an internal meat thermometer. The chart at the bottom of this post gives approximate cooking times to help you determine when the bird should go into the oven, but due to the variation in fat and size, there is no substitute for a good meat thermometer. The estimated times given are for un-stuffed birds. If you plan to stuff your turkey, add at least 30 minutes to the cooking time. Make sure that your stuffing reaches 165 degrees F before you remove it from the bird.

For the giblet broth:

• 2 tablespoons olive oil

• turkey giblets, including the neck, gizzard, heart, and liver (or whichever of those are available)

• 1 medium carrot, scraped and coarsely chopped

• 1 medium onion, coarsely chopped.

• 1 1/2 quarts chicken broth (or turkey broth if you have it)

• 1 tablespoon dried thyme, or 3 tablespoons fresh

• 2 teaspoons dried parsley, or 2 tablespoons fresh, finely minced

Start your turkey by making the giblet broth one day ahead if possible. If not, remove the giblets, and make the broth while roasting the turkey as directed below.

Heat olive oil in a small soup pot. Rinse the giblets, and saute in the oil until they are lightly browned, about 4 to 5 minutes (this can be done in batches if necessary). Add the carrot and saute 1 minute longer. Add the onion, and saute until translucent. Reduce the heat to very low. Cover and simmer for 10 minutes. Add the chicken broth, thyme, parsley and bring to a boil. Reduce the heat, simmer for 30 minutes longer.

Strain the broth, making sure to reserve the giblets. When they are cool enough to handle, remove any gristle, then dice the heart, gizzard, and liver; pull off the neck meat. Refrigerate all these bits of meat separately from the broth until you are ready to use them.

For the herb butter:

• 1 tablespoon coarse salt

• 1 tablespoon ground black pepper

• 4 cloves garlic

• 1 tablespoon thyme

• 2 tablespoons minced oregano

• 1 tablespoon minced rosemary or 1/2 tablespoon ground rosemary

• 1 teaspoon dried lavender (optional)

• 1/4 pound ( 1 stick) softened butter, or 1 cup olive oil

Combine all in the food processor and combine until smooth. You can stir them together in large bowl if no food processor is available.

For the turkey:

• 1 turkey

• 3 medium onions, coarsely chopped

• 2 carrots, scraped and coarsely chopped

• 2 stalks celery, coarsely chopped

  4 to 6 sprigs fresh thyme if available (or 1 tablespoon dried)

• 2 sprigs fresh sage (or 1 tablespoon dried)

• 2 sprigs fresh marjoram or oregano ( or 1 tablespoon dried)

• 4 tablespoons unsalted butter, melted

Preheat oven to 325 degrees F. Be sure turkey is dry - pat with paper towels if needed. Place the oven rack in the lowest position and rub 1/4 of the herb butter under the turkey skin at the breast. Rub the remainder all over the bird - on the back, breast, thighs.

Set the turkey on a well oiled rack in a large roasting pan. Toss half of the chopped onions, carrots, and celery into the cavity of the bird. Add half the herbs and 1 tablespoon melted butter. Scatter the remaining vegetables and herbs in the bottom of the roasting pan.

Pour 1 cup water over the vegetables (not over the turkey). Roast the turkey for the estimated amount of time on the chart, basting every hour (you can use a ladle or large spoon to pour juices back over turkey if you do not have a baster).

Early in the roasting, before you have pan juices, use the remaining three tablespoons melted butter to baste the bird. If the vegetables in the pan look dehydrated, periodically add another 1/2 cup water until the turkey starts releasing pan juices.

Halfway through the estimated cooking time, pour the reserved giblet broth into the bottom of the pan. Continue roasting, basting regularly with the pan juices, until the thigh registers 170 to 175 degrees F.

Remove the bird from the oven. Transfer it to a warm platter, tent loosely with foil and let rest for about 30 minutes while you make the gravy.

For the gravy:

• 4 tablespoons unsalted butter

• 1/4 cup all purpose flour

• 1 cup dry white wine (optional - can use 1 cup warm water with a splash of lemon juice for acidity instead)

• salt and black pepper to taste

Pour the pan juices into a large measuring cup or bowl. Strain and set aside vegetables and herbs. (compost them, save for soup, or you can feed it to the kitchen lurkers if you want…lol)

Heat the butter in a large saucepan over medium heat. Whisk in the flour, stirring constantly until it turns a deep caramel color. Pour in all but 1 cup of the pan juices. Keep stirring the mixture until it comes to a boil. Reduce the heat and simmer the gravy for about 5 minutes, until it is slightly thickened. Be sure to stir the mixture frequently.

Set the roasting pan over two stove burners. Add the wine to the pan, and bring to a simmer, scraping up any browned bits. Add the gravy and continue cooking until the sauce is reduced by almost 1/3, approximately 5 minutes. Add the remaining broth and chopped giblets and return the mixture to a boil, stirring constantly. Adjust the seasoning for salt and pepper. Serve gravy along side the carved turkey.

Each pound of turkey will feed approximately one person. Leftovers are always good. :)

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Garlicky Roast Beef

We love this roast beef recipe from Pure Beef by Lynne Curry. It works beautifully on almost any type of beef roast so one can choose the more economical cuts and still have a really nice meal. It makes wonderfully easy gravy to go with the deliciously simple Yorkshire Puddings.

For the Roast: Makes approx 8 servings with leftovers

• 12 garlic cloves, peeled

• 1 1/2 tablespoons salt

• 1/2 teaspoon black pepper

• 1 (3 1/2 to 4 pound) boneless beef roast - top round, sirloin tip, ribeye, tenderloin, top loin all work very well

Up to 24 hours in advance, smash the peeled garlic cloves with the salt and pepper into a paste using a mortar and pestle or food processor (can also use the flat side of a large knife if needed, just be careful).

Rub the garlic paste all over the roast and put it on a rack in a metal roasting pan. If the beef roast you selected has a fatty side, place that side up. Refrigerate it until 1 hour before roasting.

Preheat the over to 300 degrees F. Read Yorkshire Pudding portion of recipe to be sure you have everything ready to go once the roast is removed from oven so it doesn’t rest too long before serving and become overly cool.

Roast until an internal-read thermometer reads 115 degrees F (1 1/2 to 1 3/4 hours). Remove the roast if you like it very rare, or check the temperature every 10 minutes and remove it as soon as the center of the roast reaches 120F for rare or 125F for medium rare. Transfer the meat to a cutting board, tent it with aluminum foil, and let it rest for at least 20 minutes to reach its final serving temperature.

Raise the oven temperature to 425F once you’ve removed the roast, to prepare the oven for baking the Yorkshire Puddings.

For the Gravy:

• 3 cups milk

• 3 tablespoons unsalted butter, softened

• 3 tablespoons all purpose flour

Remove the roasting rack and pour the milk into the roasting pan. Bring pan to a boil on the stove top over medium heat. Use a wooden spoon to scrape up all the browned garlic bits. Use a fork to mash the butter and flour together in a small bowl until they are well blended. Whisk the butter mixture into the simmering liquids and cook until it thickens to coat the back of a spoon, about 3 minutes. Taste the gravy for salt and pepper, pour it into a small saucepan, keep warm over low heat.

Slice the roast into 1/4 inch thick slices with a sharp knife and serve with the hot gravy.

For the Yorkshire Puddings: makes approximately 12 servings

• 1 cup (4.5 oz) all purpose flour

• 1/2 teaspoon salt

• 2 eggs

• 1 egg yolk (you could use the extra white with the beaten egg needed for the cheesy roll recipe below)

• 1 cup milk

• 2 tablespoons melted beef tallow, ghee, or butter

Whisk the flour, salt, eggs, yolk, and milk together in a medium mixing bowl, beating vigorously to make a perfectly smooth batter. Pour the batter into a 2 cup or larger measuring cup with a spout and let it stand at room temperature for 20 minutes.

Once oven is heated to 425F, pour 1/2 teaspoon of the tallow/ghee/butter into each cup of a 12 cup muffin tin and put it in the oven to heat for 2 to 3 minutes. When you can hear the fat sizzling, take it out of the oven and carefully pour in the batter, distributing it evenly to fill each cup about halfway. Put the muffin tin in the oven and keep the oven door sealed so that they rise in the intense heat. Bake the puddings until they are puffed and golden brown, 20 to 25 minutes.

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Cheesy Bread Rolls by Silas

These bread rolls are simple and fun to make. The melted cheese on top of each roll adds a lot of flavor to the bread. You can eat the rolls plain or fill them with whatever you like.

• 2 cups bread flour

• 2 cups whole wheat bread flour

• 1 1/2 cups warm water (approx same temp as human body - if you stick your finger in the water it should just feel slightly warm and comfortable)

• 2 teaspoons active dry yeast

• 1 teaspoon sugar

• 1 1/2 teaspoons salt

• 2/3 cup shredded cheddar cheese

• 1 egg, beaten

Pour 1/2 cup warm water into small bowl. Sprinkle in the yeast and sugar and stir until dissolved. Let stand in a warm place for 5 minutes or until bubbles appear on the surface.

Put both types of flour and salt into a large bowl and use a large spoon to mix well. Use your hand to make a well (a big dip) in the center. Put the yeast and most of the remaining water into the well and gently mix together to form a soft dough. Stir in the extra water if it’s too dry.

Turn the dough onto a floured surface. Knead firmly using the heel of your hand, folding the dough over as you go. Knead for 10 minutes until dough is smooth and shiny. Put the dough in a clean bowl and cover with dish towel. Let rise in warm place for 11/2 to 2 hours, until doubled in size.

Ask an adult to preheat the oven to 425 degrees F. Punch down the risen dough by punching it down with your knuckles.

Divide the dough into 9 equal pieces. Dust your hands with a little flour and shape the dough into rolls (balls). Place the rolls on a greased baking sheet. Cover with a damp dish towel and let sit for 10 minutes.

Brush the rolls with the beaten egg and press some shredded cheese on top of each roll. Bake for 25 to 30 minutes, or until risen and golden. Allow to cool slightly before serving with dinner or filling with whatever makes you happy!

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Tips for keeping your farm fresh meat

Stocking freezers is on many minds as we approach winter and I've been answering a lot of questions about the shelf life of frozen meats. With grocery stores full of foods with sundry shelf-lives, it's no wonder we find ourselves confused when it comes to knowing how long something can keep.

That made me decide to share tips I've learned about storing farm-fresh meats over the years. Some of the info is specific to our farm but most of it can be applied to meat from any local farm so feel free to share with friends and family if you feel it could help them too.

I hope this finds you well! Today is full of sunshine and Adam and Silas are out planting one last batch of grass seed into a hay field. I will move on to plant more garlic once I've finished here. All the best to you and feel free to get in touch if you ever have questions about any of our foods.

~ Kelly

FROZEN FACTS:

Fortunately, when buying meats directly from a farm, you are probably getting food much fresher than that in a grocery store. That tends to give you ample time to use it up. Here's why--

• Typically, meat in a grocery store has been butchered, packaged, and then shipped under refrigeration to the store where it may sit on a shelf for a few weeks to a few months (depending on the product). Once grocery store meat goes home with you, it may be nearing the end of its shelf life.

• Should you choose to then freeze your refrigerated grocery store meat, the display packaging from the store will not protect the meat well for long-term storage. It is probably wise to use up such products rather quickly, i.e. within a few months.

Whereas our beef, lamb, and pork is frozen immediately after being processed and packaged. It never has time to sit on a shelf, aging in a refrigerated package. This alone keeps it fresher.

• We also use packaging intended for long-term frozen storage. You may have noticed the lack of air space in frozen meat purchased from a farm. By vacuum sealing the package (the food-nerd term is cryo-vac if you want to sound all fancy), the meat is better protected from temperature fluctuations and freezer burn.

• When kept in a stable freezer environment, meat cuts packaged this way have a long storage life -- up to a few years.

On our farm we've always made sure to sell our frozen meat cuts within one year of having them packaged. It's worth pointing out that we are currently selling most of our meat within a month or two of having it processed and packaged - about as fresh as a small farm can get.

I think the most important thing to know is that well-packaged farm meats kept well and consistently frozen can remain good for years. So if you're inclined to stock up, you needn't worry if you can't eat through it all within a few weeks or months. YOU HAVE TIME.
I once found a steak which had been set aside for us farmers to eat for SIX YEARS before I thawed and cooked it... It was just fine. :)

FROZEN TIPS:

• A clean freezer prevents off-flavors. Clean any spills and defrost as necessary or recommended to prevent any funky freezer build-up.

• Keep your freezer as cold as possible when storing meats. Remember that cold air sinks and so the coldest part of your freezer will be the bottom - keeping meats on or near the bottom can help ensure they remain at a stable temperature.

• Handle your meat packages with care - tossing them about can break the vacuum seal and create a loose package that won't keep as well long term. Over time, loose packages allow freezer burn and potentially for the meat to take on a "freezer flavor".

• There are some products where a tight vacuum seal are not really possible - bones are a good example. Or you may purchase or create a package with a loose seal. For these products we advise using them within 6 months for best quality.

• You may want to invest some time into organizing your freezer. This will help you find what you need quickly, which keeps the cold in.

• Once thawed, farm fresh meats should be used as quickly as possible - we aim for within 24 hours and are sure to keep thawed meat refrigerated during that window.

THE NOSE KNOWS:
Our sense of smell is what nature used to keep us safe long before there were thermometers and food safety agencies with their temperature recommendations. If raw food ever smells gross and it's not surströmming or limburger, you might not want to eat it... then go check your freezer/fridge temps!
But again, if kept consistently frozen, the odds your meat will become bad in storage are slim to none and can be kept for a long time. In the end, buying directly from a local farm, coupled with careful storage and timely cooking will help ensure you can purchase and store nutritious meats with confidence and use them at your own pace.

Easter Menus

We're stealing a few moments from the day to sit down and say hi. How are you?

Spring has us hopping. How about yourself? This has been a BUSY week on the farm. We have sheared the sheep flock, fixed fence, restocked the freezers, celebrated Silas' SIXTH birthday (!), welcomed six little piglets, started some seeds, and.... um. More? It's all a blur and lambing/calving hasn't even started yet. Phew, here we goooo!

That said, we've been getting quite a few last-minute ingredient requests for Easter and Passover meals and we've love to help!  We thought it might be a good idea to offer a pop-up market of sorts, especially since many markets are on break this weekend and we just put more meats in the freezers.

We have: potatoes, lamb roasts, ground lamb, lots of pork sausages, tons of eggs (already dyed pretty by the hens!), ground pork & chops, beef roasts, steaks, and lots more...
How does this idea sound:

• Pick up at the farm any time tomorrow (by appointment) Friday, April 19th

or

• Have us deliver to your house (Clinton, New Hartford, Utica, Waterville, Hamilton) on Saturday afternoon, April 20
  
  Tell us what you want and whether you want to come to the farm or have it delivered. Then we'll work with you to make it happen. :)
   

Alright, back outside to work for us. Perhaps we'll see you soon!

Please know we're wishing you a contented Easter, Passover and a Happy Spring! This is a busy but lovely time of year on the farm and we never forget that our customers and friends make it all possible. 

Thank you for your support and for being along on this nutty ride that is farm life!  You keep us going when the days get long. 

Be well!
Adam, Kelly & Silas

You worked hard to make bone broth. Here are 3 great recipes to help you use it!

So you’ve sourced some healthy bones, made the broth, and dutifully put it in jars to save for later use. Now what?

Of course you can sip it but here are some other ideas for cooking with the stuff. It is a wonderful way to add flavor and nutrients to any dish calling for liquid-soups, braises, sautees, stews, even smoothies (yeah, really-you can find bone broth smoothie recipes out there in internet land).

Anyway, here are a few recipes we’ve actually tried so you can make them with confidence. Hey, your farmers liked them! Plus they are all pretty quick and easy to make since we don’t exactly have tons of spare time around here. :)

The stuffing recipe might be a great option for those of you attempting to make a grain-free Thanksgiving. I’ve tried LOTS of stuffing recipes and this one was good. Enjoy, everyone!

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GRAIN FREE STUFFING RECIPE with SAUSAGE

Serves: up to 8 if all the other holiday fixin’s are there, otherwise serves 4

Ingredients:

• 1 loaf coconut bread or other grain-free loaf or your choice, cut into 3/4″ cubes

• 1 head cauliflower, chopped into small flowerettes

• 2 yellow onions, chopped

• 8 stalks celery, sliced thinly

• 1 lb. sausage, links or bulk. Sweet Italian or Breakfast seem to work best

• 1 cup bone broth (beef, chicken, turkey-whichever you have on hand, we usually use beef)

• 1/2 cup melted, unsalted butter or lard + 4 T. more

• 2 tsp. dried thyme

• 2 tsp. dried sage

• 1 tsp. sea salt, and more for sauteeing

• 1 tsp. white or black pepper

Optional Ingredients:

• 1 cup chopped pecans

• 1 cup dried fruit, diced (pears, apricots, apples, cranberries, etc)

Instructions:

Preheat your oven to 375 degrees.

1. Grease a large casserole dish, 9″ X 13″ approximately, with some flexibility for size variations.

2. Melt 2 T. butter or lard in a large skillet. Add the cauliflower and 1 tsp. sea salt. Saute over medium-low heat, stirring intermittently, for 20 minutes.

3. Remove the cauliflower to a large mixing bowl and repeat the sauteing step with the onions and celery: add 2 additional tablespoons butter to the large skillet.  Add the chopped onions and celery and 1 tsp. sea salt.  Saute over medium-low heat, stirring intermittently, for 20 minutes.  If too much liquid evaporates, place a lid over the veggies to create steam

4. Meanwhile, place the sausage links (if using) into a saucepan of salted water and simmer for 12 minutes. Remove the sausages, allowing them to cool slightly. Then chop them into small pieces and add the pieces to the mixing bowl of sauteed cauliflower.

5. Alternately, if you bought bulk sausage, not links, saute it in a heavy bottomed pan, breaking it up with a spatula, over medium heat.  Cook until the pink center is just gone.  It will continue to cook in the oven. 

6. Add the sauteed onions and celery, too, to the mixing bowl.

7. Add the melted butter, bone broth, spices, salt and pepper.

8. Add the bread cubes and any optional ingredients.

9. Fold the ingredients together, somewhat lightly, but thoroughly.

10. Pour the stuffing into the prepared dish and bake in preheated oven until golden brown on top and heated through, about 30 minutes.

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SLOW ROASTED BEEF SHOULDER with CARAMELIZED ROOT VEGGIES

Serves: 5

Ingredients:

• 2 to 3 lb. chuck roast

• 1 cup beef bone broth

• ⅓ cup maple syrup (optional)

• ⅓ cup balsamic vinegar

• ⅓ cup tamari or liquid aminos

• 3 garlic cloves, minced

• 1 onion, minced

• Cooking fat such as butter, lard, tallow, etc

• Sea salt and freshly ground black pepper

Ingredients for the caramelized vegetables:

• 4 carrots, sliced

• 2 sweet potatoes, peeled, and diced

• 3 parsnips, peeled, and sliced

• 1 red onion, quartered

• 2 garlic cloves, minced

• 3 tbsp. olive oil

• 2 tbsp. maple syrup or raw honey (optional)

• Fresh thyme sprig

• Sea salt and freshly ground black pepper

Instructions:

1. Preheat your oven to 350 F.

2. In a bowl, combine the beef stock, maple syrup, balsamic vinegar, tamari/aminos, garlic, and minced onion.

3. Season the meat with sea salt and freshly ground black pepper.

4. Melt some cooking fat in a Dutch oven or other large, oven-safe pot placed over a medium high heat.

5. Brown the meat on all side for 2 to 3 minutes per side, and pour the sauce on top.

6. Place in the oven and cook for 2 hours and 30 minutes.

7. In a bowl, combine all the ingredients for the vegetables and season to taste.

8. Spread the vegetables out over a baking sheet, top with a sprig of fresh thyme, and cook in the oven for 30 to 40 minutes.

9. Serve the meat with the caramelized vegetables.

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EGG DROP SOUP for ONE (or more…)

Shiitake mushrooms can be exchanged for regular sliced mushrooms or dried porcini mushrooms, or they can be omitted. Also you can use any other greens you like. To make soup for more than one, double, triple, quadruple the recipe as needed.

Serves: 1

Ingredients:

• 2 cups chicken bone broth or stock

• 5 dried shiitake mushrooms

• 1 teaspoon diced ginger

• ¼ sliced long red chilli or 1/8 teaspoon chilli powder

• 1 tablespoon fish sauce

• ½ tablespoon tamari or soy sauce

• ¼ teaspoon white or black pepper

• 1 bok choy/pak choy, leaves separated, washed and halved

• 2 eggs

• 1 tablespoon chopped chives or spring onions

• Handful of fresh coriander/cilantro leaves

Instructions:

1. Add two cups of bone broth, dried mushrooms and ginger to a small pot. Place over high heat and bring to boil.

2. Once boiling, reduce to medium heat and add the chilli, fish sauce, tamari/soy sauce, pepper and bok choy. Cook over for a minute.

3. Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add the fresh coriander or cilantro.

Healthy Hydration: A farmer (and non-water-lover) experiments

[Whispers:] I don't like water.  Not to drink, anyway.

As a health-conscious person I'm not supposed to admit that, but it's true.  I don't drink enough water.  I'm a big fan of coffee.  And as Ani Difranco sings, "the coffee's just water dressed in brown."

As a result, I've probably been going through life on the dehydrated side of things.  I'm not sure why I started thinking about this last week while I was moving the sheep to a fresh paddock.  I guess I was feeling sloggy and sleepy and since it was a hot, sunny day and I wanted a nap, maybe a cup of coffee then a nap (because that makes total sense...).  I didn't feel thirsty, just really, really blah. 

Then as I was filling the sheep water trough and the ewes lined up for a drink, it occurred to me: "When did you last drink something that wasn't coffee?"  I didn't know the answer and my inner child immediately started whining at the prospect of drinking more water.  "NOOOOOO! I don't wanna! It's YUCK! It makes my stomach slosh!"

Now that I'm a parent, I can better recognize that inner part of me that still needs some parenting of its own.  When the farmer has an invisible, inner tantrum in the middle of the field, it's probably a sign something needs to change. How was I going to get my inner kiddo to slurp down more of that dreaded liquid? 

I was thinking about all this in the middle of a sheep pasture and was therefore surrounded by grass and future hay.  Hmmm, hay.  Hay season is known for its hot, physically demanding work.  When I was a kid, my dad would make a special drink just for days we were putting up hay.  He called it “switzle” and to make it he followed a recipe from my great-grandmother, written on a tattered and yellowing index card.  It was gingery and slightly sweet with just a hint of vinegar.  I loved it.   

BINGO!  I finished watering the sheep and went home to look up recipes and experiment.  Turns out my dad’s switzle had experienced a bit of renaissance in the last few years.  I wasn’t aware switzle (aka switchel, haymakers punch) was cool, but then I’m usually late to the table when it comes to trends. Anyway, there are tons of recipes on the internet and I got a little boggled trying to find one that closely resembled the drink I remembered from childhood. 

In the end I made up my own recipe.  I got out the ingredients I remembered and just started mixing until I stumbled on a combo I liked.  Then I made two big jars of the stuff, one for drinking immediately and one for later which I stuck in the fridge. 

Almost immediately after drinking over a quart of switzle with lunch, I stopped feeling blah. I didn’t want a nap anymore.  I skipped my afternoon coffee.  I had the energy to do my chores and more for the rest of the day.  Also, thanks to the ginger, my stomach didn’t slosh like it wants to when I (reluctantly) pound straight water. And since it was tasty, I drank it happily and later went back for more.  It felt like magic.  My great-grandmother and father were on to something.

This all happened last week and I’ve been careful to keep myself hydrated since.  I’ve been switching off between switzle and water with sprigs of fresh mint.  The results have been pretty amazing.  Turns out a hydrated body is an energetic body.  And keeping hydrated is WAY better for my future kidney health. Seems simple but it took me way too long to realize my energy slumps were more due to a lack of fluids than lack of sleep or food. 

I’m sharing this in case you share my struggle when it comes to drinking enough water.  As a farmer, I love to learn more about healthy foods but how often do I think about healthy hydration?  This last week has been about experimenting with what works.  For me, getting enough fluids means I have to trick myself into drinking water that tastes a little like something.  While I’m at it, I might as well share those tricks. 

Below is the switzle recipe and you can also place sprigs of fresh mint directly into your water bottle.  That little bit of freshness just seems to help the medicine go down.  :) Both are simple, quick, inexpensive, and healthy ways to drink more fluids this summer.

“Switzle AKA Drink more water, silly!!”

2 quarts cold water

1/8 cup organic apple cider vinegar

1 tablespoon organic lemon juice (optional)

1 teaspoon dried ginger (or 1 tablespoon fresh, grated ginger-fresh tastes awesome if you can get it)

Sweetening to taste: Approximately 2 teaspoons maple syrup or honey (if using honey, first drizzle into a small bit of warm water to mix and then add to the rest of the water in the jar after thoroughly mixed.  Otherwise the cold water makes the honey clump) or use organic stevia extract (maybe 5 to 10 drops depending on taste?- I use 5 drops).

pinch of sea salt

Mix all the ingredients by putting a lid on the jar and shaking well.  Keep in fridge and shake again before serving.

Feel free to experiment with proportions.  The above is a guide but you may like sweeter or more vinegary switzle.   You can also completely skip the sweetener if you prefer. Have fun experimenting!

Do you have a tried-and-true way to keep hydrated?  I’d love for you to share your tips.  Happy June and cheers!

How to Freeze Farm Fresh Eggs for Future Use

Here an egg, there an egg, EVERYWHERE an egg, egg… Old McDonald has lots of eggs! E-I-E-I-O!
How to stockpile this spring staple

It’s spring.  Eggs are everywhere at farmers markets.  It almost lets us forget that they will be much harder to find come fall.  If you love your local eggs and don’t want to be without them come September, you might consider stocking up now and freezing them.  It will be like nutritious, delicious money in the bank in a few months when all the local farms’ hens are on vacation and eggs almost disappear from markets.

Eggs are a seasonal product but our access to year-round eggs in grocery stores has let us all forget this.  Hens on a small, local farm will lay like crazy in the spring and then their production tapers off in late summer.  This is caused by the change in day-length.  As the days start to shorten, the hens’ brains tell them to put the egg business aside and get ready for winter.  To do this, the girls will lose some of their old feathers and grow new ones in a process called molting.  This takes a lot of energy and the hens’ lay very little or not at all during this time.  Egg production will remain relatively low until next spring when the ‘eggstravaganza’ starts all over again. 

True, a farm can encourage the hens to lay more through the winter by using timed lighting.  In fact, factory-farmed hens never see anything BUT artificial light and so they always think it’s spring. In part, that is how grocery stores have eggs year round.  We do use lights to some degree, but we also believe the girl’s will be healthier and happier if we allow them to molt properly and prepare their bodies for winter.  We feel this better respects the hens’ true natures and needs.  It also saves electricity!   Therefore, eggs remain a seasonal product on our farm.

I know we’re all still waiting for spring to show up but now is a good time to start thinking about fall when it comes to eggs.  Stock up while they’re plentiful and freeze them.  It’s a simple way to avoid the ‘scramble’ to eat local later in the season.  :)

To freeze whole eggs:

Remove shells (seems obvious but I found myself asking that question the first time…lol) and place desired amount of eggs into a clean bowl. Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.
This is the method we use most and the scrambled eggs we make from these frozen eggs are just as good as the ones made from fresh eggs.  We find 6 eggs/container to be a great size for later use.

To freeze fresh egg whites:

Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.  This is more work now but makes life much easier later!

To freeze fresh egg yolks:

Egg yolks tend to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe.  I know this from experience-I could have played ping pong with my first batch of frozen yolks. 

To prevent table tennis worthy yolks, beat in either:

• 1/8 teaspoon salt per ¼ cup egg yolks-about 4 yolks.  This is for eggs that will be used to cook breakfasts or main dishes
• 1 1/2 teaspoons sugar or honey per ¼ cup egg yolks-about 4 yolks.  This is for yolks that will be used for baking or desserts.

 Label the container with the number of yolks, the date, and whether you’ve added salt or sweetener.  Freeze.

To freeze hard-boiled egg yolks:

You can freeze hard-boiled egg yolks to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing. It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.  You can instead freeze the whites as mentioned above. 

To use frozen eggs:

When you’re ready to use frozen eggs, thaw them overnight in the refrigerator. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. It's safest to use thawed frozen eggs only in dishes that are thoroughly cooked.  For best quality, try to use frozen eggs within one year of freezing.