Saturday, April 2, 2011

Food for Sunday

On Saturday, I always try to plan a simple meal for Sunday that I can prepare in the morning before we leave for church. I love coming home to a kitchen that already smells yummy! Here's what we'll be eating tomorrow:

Orange Thyme Crock-Pot Chicken

1 can frozen orange juice concentrate, thawed
1/2 tsp. thyme
pinch of nutmeg
pinch of garlic powder (or more... we like garlic around here)
1 pasture-raised chicken, quartered
1/4 C. water
2 Tbsp. corn starch

Combine orange juice concentrate in a bowl with thyme, nutmeg, and garlic powder, mix well. Dip each piece of chicken into mixture and coat completely. Place in crock pot, pour remaining mixture over chicken. Cook on low 6-7 hours or on high 4 hours.

When chicken is done, remove and keep warm. Pour the sauce that remains in your crock pot into a saucepan. Mix the cornstarch and 1/4 C. water well (no lumps!) and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

We'll be eating our chicken with rice, steamed veggies, and a spinach salad.

This recipe is from "Saving Dinner" by Leanne Ely, one of my favorite cookbooks.


Friday, April 1, 2011

April and May's Book Disussion - The Dirty Life by Kristin Kimball

Happy April, Everyone!
Today officially starts the reading and discussion of The Dirty Life by Kristin Kimball.

If you are just joining us, you can read more about her book here.

Now for my confession, this book is still on order for me. Estimated delivery isn't until the first week of May. So I'm not going to be able to start this discussion out with any type of review. I'll have to leave it to those of you have it in hand already to start it off and I'll be sure to chime in as soon as my copy makes its way to my door.

Let's talk!

What is your initial opinion of this book?

Further Discussions:

First Calf of the Season

This is the first calf of the season. The cows were right outside my yard fence last week and the little one squeezed under the fence. His faithful mama followed (over the fence) and here he is bedded down in my flower bed.

Isn't he sweet?

Watch out for Mama Cow though, she doesn't want you messing with her calf. You're close enough.

Thursday, March 31, 2011

A Busy Week

Hi folks!
Well, it's been a productive and busy week so far, and it's not over yet. The first batch of broiler chicks are going out on pasture today, and the next batch will soon arrive to live in the brooder. Also, the concrete has been poured for the new poultry processing shed!

The eggmobile is full of laying hens, who are happily following the cows in the fields. Compost is being spread out on the fields. Grass is greening up and getting beautiful.

Some pigs are out on mountain pasture, while others are "pigaerating" in the cows' bedding from winter. We've had several baby calves born, too. They're adorable! I wish that I had more photos to share, but the wet weather has kept my camera indoors.

Broiler pens ready to receive chicks.

Wednesday, March 30, 2011

Hens 101

Add ImageRecently I had the pleasure of attending a course on raising chickens, "HENS 101" with Patricia Foreman in Lexington. Pat has over 20 years experience raising chickens. "City Chicks" one of her many poultry books. It provides solutions and ideas on how to raise a small healthy flock of hens in your own backyard. I've been recommending it to our suburbia friends and I'm finding it terribly resourceful with our flock of 500.
Here at Buxton farm  we eat a lot of eggs. Anyone who has read  Sally Fallon's cookbook, "Nourishing Traditions," can testify to the incredible amount of protein in an egg and how much the thyroid benefits from eating pasture raised eggs. There's a lot to be said about eggs.  Pat says the hens also benefit from eating the egg shells. She recommends grinding them in a food processor and then feeding them back to the hens for the calcium that it's in the shell. I started doing that this week.They  devour them and hard boiled eggs as well.
I look forward to reading "City Chicks." The book is packed with knowledge and also serves as a great reference. I must confess my reading time has been cut in half with spring here but every break I get I'm deciphering chapter after chapter. What a treat to meet yet another great person living amongst us here beautiful Virginia!

Tuesday, March 29, 2011

Shannon's Favorite Herb-Roasted Chicken

From Shannon Hayes' Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture-Raised Foods

Serves 4

2 tablespoons Chicken Herb Rub (see below)
1 clove garlic
1/4 cup olive oil
1 whole chicken, approximately 4 pounds

Chicken Herb Rub:
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 tablespoons dried oregano

- Preheat oven to 350 degrees.

- Place Herb Rub in a food processor with the garlic and olive oil, and puree into a smooth paste.

- Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin. Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 and a 1/2 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees Farenheit and the internal temperature of the thigh reads 165 to 170 degrees Farenheit. Let rest for 10 to 15 minutes before carving.
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