This slideshow requires JavaScript.
We stopped heating the greenhouse last night. It’s been in the 20’s overnight and doesn’t pay to keep heating it for just a few things. It has a propane heater and its own tank. We picked the meyer lemons and brought the lemon tree inside to live with our other potted citrus for the winter. We picked the hot peppers and have them air drying to end up in hot pepper flakes. We brought the cucumber plant and the ghost pepper plant inside to see if we can continue to force them to yield. We got a really late start on the ghost pepper when we received seeds in July so it’s just now flowering. They are the world’s hottest pepper at a million scoville units. A farmer has been selling them for $5 per pepper at a neighboring market. I have one I am drying for pepper flakes and seeds and we’ve got the plant so there’s that. It’s incredibly expensive to heat the greenhouse in the dead of winter. It’s pretty huge, 16′ by 40′. We tried the first year we had it and lost power around midnight that January in below zero degree weather. By the time we woke up and realized we had no power therefore no heat, everything was frozen. We lost all of our potted citrus, vegetables, hibiscus, herbs, saffron. Since then we don’t even try. The tropicals come inside and the cool season crops stay down there for an extended indoor season. We also entertain in the greenhouse. We’ve got our old dining room table set up there permanently. We had guests over for dinner this weekend and had dessert in the greenhouse. I call it destination dining on the farm. With the heater going we had gingerbread, sour cherry pie and blackberry wine by candlelight with the moon glowing through the covering. It’s hard to believe a commercial greenhouse setup can be magical, but it can.Shut Er Down
30 Nov 2010 Leave a comment
Season End Chores & Poopy Fleece
29 Nov 2010 2 Comments
Pear Trees
28 Nov 2010 2 Comments
They’re ornamental Bradford Pears which means no fruit, but pretty Fall foliage. They sit at the end of our 1/2 mile driveway which hopefully will be paved before we have any snow. We’re on the list. The last we heard was it’s supposed to be done by December 1st. Or was that started by December 1st? At any rate, December 1st is Wednesday so we’ll see. Small town living can be a struggle some times to get work done. Or to get someone to show up for an appointment. Or to hope what work you do eventually get done is quality Last year our driveway was so bad there were a few days we couldn’t get off the farm. That’s why we traded our smaller pickup for a big 4WD one in January. Here’s hoping for an easy winter!
An Indoor Bed
27 Nov 2010 Leave a comment
It’s located in the greenhouse. We decided to try some non-heated greenhouse gardening over the winter so my husband built a 3′ by 8′ by 1′ bed lined with weed barrier fabric and filled with topsoil and compost. We relocated a few things from the garden, like beets that were being chewed on by bunnies and potato plants that came up after we plowed our potato bed under, then seeded the remaining space with cool season crops. We’ve got spinach, broccoli raab, buttercrunch lettuce and carrots coming up. We’ll see how this experiment turns out. It hopefully will give us some fresh farm veggies in the dead of winter. That’s the plan at least. In the foreground are some resting mushroom logs and a potted horseradish plant.
Brined Turkey
26 Nov 2010 3 Comments
in Recipes
I brined our heritage bronx turkey this year and it was the best we’ve ever had, bar none. I’m not sure if it’s because of the turkey or the brine or maybe it’s the roasting method I got from Martha Stewart on the Today show Thanksgiving morning (wine and butter soaked cheesecloth wrap). At any rate, I’m certain the brine will work for any poultry and I’m going to keep in my culinary bag of tricks. I sauteed 2 split heads of garlic and a sliced orange in olive oil for a few minutes, then added a gallon of cider, 1/2 cup of brown sugar, 1 cup of kosher salt, a T. of peppercorns, fresh sage and fresh thyme from the garden. I brought that to a boil then cooled it to room temp and added a gallon of water for two gallons total of liquid. The turkey was left in the fridge soaking in the brine (quite a trick for a 22 lb. bird) then rinsed off and baked. If you try this, leave the bird in the brine for at least 12 and not more than 24 hours. We had friends over for Thanksgiving dinner. It was this guy & his lovely wife –
Roasted Vegetables
24 Nov 2010 1 Comment
Honey
23 Nov 2010 2 Comments
She’s one of our oldest chickens. We got her from the sherrif, who retired to raise poultry. She’s a red sexlink. Isn’t that a stupid name for a chicken breed? Evidently it stands for awesome layer because she gives us a large brown egg every day of the year. Our other chickens stopped laying about a month ago and will start back up late winter. I talked to a few other farmers at the market last Friday who have layers (lots of them) and they have all taken a break. Honey is very inquisitive and likes to eat treats from my hand. She squats down for me to pet her when I go into the chicken yard. She’s like a dog… who gives us omelets.
Wool-Less Sheep
22 Nov 2010 1 Comment
We raise two breeds of sheep; Kathadin and Texel. That’s Kat Von Sheep on the left (we named her 2010 lamb Miss Kitty), she’s a Kathadin or hair sheep. Beatrice, a Texel is on the right. Both are meat breeds and we’re keeping these two as breeding stock. Kat is getting a winter coat right now, she’ll shed it over the summer. Kind of like a dog. Lots of sheep farms like the Kathadins because you don’t have to worry about shearing in the Spring. We take our Texels to a neighbor’s farm on shearing day. Local fiber artists come to help out and we have lamb chili for lunch. It’s a long, hard and fun day.
Turkey Day
21 Nov 2010 Leave a comment
My Kind of Take-Out!
20 Nov 2010 2 Comments
Since we moved to the boonies, I’ve had to learn to make my own pizza. We used to pick up take-out pizza at least once a week and I miss the convenience. A trip to the big city usually means I bring something home for dinner that evening. Yesterday’s trip included a stop at Fresh Market. They just happened to have caviar in the seafood department, they get it in for the holidays. We love caviar and haven’t bought it in like 5 years. The little container was calling my name… When I got it home, I was surprised to learn that the guy behind the seafood counter doesn’t know the difference between caviar and salmon roe because he charged me just $9 and market it salmon roe. Oh darn. Here’s what we had for dinner last night. Buttercrunch lettuce & spinach salads from the greenhouse with avocado, toast points with smoked salmon, creme fraiche, boiled egg, lobster (in the bowl on the right), Humbolt Fog goat cheese, capers and caviar. We shared a toffee crunch cupcake (in the back) for dessert. Who says farmers don’t enjoy fancy food?!