We had a great weekend here on the farm. On Saturday, some amazing fellow farmer friends showed up early to help us butcher a big batch of chickens. We were processing many more than Kim and I do on our own, so that our members could stock up on fresh birds ahead of time. By giving out multiple fresh birds, they can piece them out and then freeze them before the fresh season ends and we are only delivering frozen whole or halves.
After coffee, turkey visits and donuts, we finished setting up equipment. Kim and I had set up much of the area ahead of time, sharpening knives, covering tables in plastic and running hoses.Two of our closest friends, Melissa and Nick had brought their chicken plucker (THANK GOODNESS ) and their scalder so that we could both scald chickens and use the extra to seal packages once the chickens were complete.
Our friend Erika was learning to process chickens for the first time and was a quick study. The morning passed rhythmically without incident. Good friends, good work and lots of gratitude.
Sunday was a big show! We were up early, making sure the place was as picked up and ready as a working farm ever can be. Farms involve lots of manure and materials, so we did what we could to make the old place presentable. We had to set up snack tables and pick the veggies too- and it was a flurry of activity starting at sun up.
The veggie field surprised me with a bumper crop of late eggplants, it was rainy all week so I didn't spend much time out in the field. We had huge turnips, green beans, kale, peppers hot and sweet, zucchini, and spaghetti squash too set out along with treats for our guests.
It was really wonderful to walk everyone around the farm introducing the livestock and gorging on goodies. We spend much of our time working alone, and it was really great to share our efforts with the people we feed. It's really important to both of us to help our customers see the effort behind the food, and see the beauty here too. We are such a small farm, and we value every dollar that people spend with us instead of other options. We wanted to celebrate how far we have come and help people really see what we do.
Friends also joined us who hadn't seen the farm yet, and brought delicious cider donuts to share. I'll try to get that recipe up in a few days too.
Here are some other recipes by request!
R'Eisen Shine Pâté
1/2lb chicken livers
1/4cup chopped onion
2 cloves garlic, chopped
1/2 juiced lemon
Sprig of fresh thyme, small sprig of fresh rosemary
1 bay leaf
1 stick butter, room temp
In a skillet, brown the onion, garlic and livers. Add the water and bay leaf along with some salt and pepper. Cover, and let the livers brown pretty fully.
Turn of the heat, and let the mix sit covered for 5 minutes.
In a food processor, add the rosemary needles, the thyme, lemon. Then remove the bay leaf and drain off about half the water from the skillet. Add in everything left into the food processor and blend. When it's smooth, add in butter, one tablespoon at a time until integrated and smooth. Sometimes, I add in a couple extra tablespoons. Add salt and pepper to taste. The mix will be fairly thin, but should look pretty uniform. Lightly grease a glass dish. Spread the pâté evenly in the dish and cover with plastic wrap or an air tight lid. If freezing, seal with melted butter first.
Let the pâté sit in the fridge overnight to set properly, you should be able to have it pop out of the container the next day. Serve with crackers or on sandwiches.
R'Eisen Shine Pumpkin Chocolate Chip cookies
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1 stick of butter
1/4 C veggie oil
3/4 C sugar
3/4 C brown sugar
8 oz pumpkin
1 tsp vanilla
1 C oats
1pkg chocolate chips (more or less)
Mix the fats and sugars together til smooth, add the eggs.
Then add the pumpkin and vanilla and the dry ingredients, chocolate last.
Bake at 350 for about 8-10 minutes.