With temperatures fluctuating between 62 yesterday and 14 tomorrow night, this is going to be a very interesting week on the farm. We’re scrambling to get everything ready for the cold. While we basked in the 62-degree temps yesterday, setting up fencing, feeding, moving animals, and repairing water issues, we’ll use this nice day to everything ready to experience real cold. We’ll get the bees situated, shelter unplanted chestnut trees, gather the garlic and hopefully get it into the ground and nestled comfortably under layers of straw, move rams from one farm to the other, and scurry around the two farms making sure that all the hoses are rolled up and unattached to water spigots to prevent broken pipes, which will certainly happen with these upcoming cold temperatures. We’ll also move large round bales of hay to all the animals for food and also for windbreaks while they’re out grazing.
Today is also the day the rams get moved in with the sheep. Last year, I purchased a gorgeous new ram only to find out that before he arrived my “old” ram had managed to sneak into the girls’ pasture and breed every single ewe. Unfortunately, I didn’t find out until all my lambs started arriving over a month before the May 15th lambing date that should have coincided with the arrival of the young new stud. Oh well, I guess it gave the old guy some bragging rights for the year.
What’s Available This Week??
Beef – Brayden picked up our beef from Boones today and everything looks amazing. These steers were a bit smaller than our normal steer so the steaks and roasts are just a wee bit smaller. So, we’re finally fully stocked on all things beef. As usual, our fillets will sell out very quickly, especially around the holidays so let us know if you need some reserved.
Pork – Although our pigs won’t be ready for the butcher until the end of next month, we still have planty of wonderful Applewood smoked bacon, beautiful roasts, and sausages galore. Both of our breakfast sausages make the most amazing stuffing! We also have a good supply of our duck, pork, port wine and pear sausage available.
Chicken – We have one batch left to go until next summer. We have plenty of everything in the walk-in freezers but we aren’t too sure about how the whole birds will hold out until next year. It’s always a tough decision for Brayden to know how many to keep whole and how many to cut up. If you’re hoping for whole birds throughout the winter, it might be a good idea to stock up a bit.
Lamb – Our lamb is finally back in stock – fully! We have everything from ground lamb to our beautiful chops. We also have everything you need for a stunning leg of lamb for the holidays. Since we only took in four lambs this time we only have eight legs available so order soon for the both Thanksgiving and Christmas.
Items from our friends and neighbors
Jackson and Jordan have plenty of beautiful produce this week, here’s the lowdown for this week.
A La Carte here’s the stats
Kale (green curly) $3
Lettuce (loose) $3
CSA Box $20 (includes tomatoes, lettuce, cauliflower, beets (w/ greens), fennel (bulb and herb), ginger (5oz), & onions.
This year we will have a few turkeys available. These turkeys are raised by our friends in Indiana, on pasture ,without hormones! They are 6.00lb. We will pick them up Friday. If you want to pick them up on Wednesday they will be fresh and ready for the herbs and the oven!
America’s Test Kitchen
All American Chili
America’s Test Kitchen – All American Chili
- 2 tablespoons vegetable oil
- 2 yellow onions ; finely chopped
- 1 red bell pepper ; stemmed, seeded and finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt ; divided
- 6 garlic cloves ; minced
- 2 pounds ground beef ; (85-90% lean)
- 2 (15-ounce) cans dark red kidney beans ; drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato puree
1. Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ? teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ? teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
3. Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese and sour cream, if desired. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month (let the chili thaw in refrigerator for 24 hours before reheating).
(Recipe from America’s Test Kitchen Best of Recipes)
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes