Categories
Homesteading

When Life Gives You Wool

Things to do with sheep wool ....I don’t want to give you the impression that sheep are stupid; they’re definitely not. 

But I wouldn’t call them geniuses, either (there’s a reason you don’t see bumper stickers that say “My sheep is smarter than your honor student”). 

By the end of shearing day, my four Jacob ewes had toned down the BAAAing a bit and stopped staring at one another as if they were sheep-shaped creatures from Mars.

Either each ewe realized that these other odd-smelling, silly-looking creatures were actually their old friends, deprived only of their wool, or else they’d quickly accepted the aliens into the flock. 

Whatever their sheepy thought processes, everyone seemed happy enough the next day.

Now, about that fleece we stole …

Back when I had a larger flock–and more bags of wool–I had to figure out what to do with this sudden super-abundance of fluff each year or suffocate in it.

Here are some ways I dealt with my wool surplus, in case you find yourself in the same predicament.    

  • Sold fleeces to hand spinners.  To do this your fleeces need to be super clean and skirted extremely well (mine usually aren’t, so I haven’t sold many).
  • Sent wool to a woolen mill to be woven into blankets (www.macauslandswoollenmills.com/)   These made beautiful gifts for the holidays.
  • Used the dirty skirtings to mulch around our fruit trees and shrubs.
  • Pooled it with a friend’s wool to be made into yarn.  I got some back to knit with, and she sold the rest through her yarn and rug-hooking business (take a look at www.littlehouserugs.com if you’d like to learn about rug-hooking, a great use for wool yarn, too).
  • Skirted, washed, and used it myself.  I’ve had such great fun learning a little about spinning, weaving, knitting, felting, and rug-hooking with wool – and there’s so much more I want to learn!   

P.S.  Four bags of wool are taking up space in our garage, and my husband would really like me to get them out of there, so …….. I’d love to hear what you do with your flock’s fleeces!

                                    ~ Cherie

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Categories
Farm Management

Biodynamic Farming: Interdependence at its Best

Most farmers have a reverence for the Earth. It is, after all, where our bread and butter come from, both literally and figuratively.

There is no NFL salary here, no fame, no glory; just a lot of hard work. There’s a connection to Earth that can only be formed by plunging your hands into it, by sustaining your family on its fruits and letting it become a part of your life.

There’s a special community of farmers out there that believe our reverence for the Earth is connected intimately with its health; that the spiritual connection we all have with our farms is part of what makes it thrive.

They believe that our interconnectedness with nature plays a major role in its vital functions. To them, the farm is a living, breathing organism that both nourishes and completes us. The farm is not separate from us, rather we live and work as one.

Much like a web, each organism on the farm—from the smallest microbe to the largest bovine—serves a critical function.

Each strand affects the others by serving as support and balance, yet each element is also crucially dependant on the others for the same.

Biodynamic® farmers take a holistic approach to farming, building a personal relationship to their farms and believing that a broader consciousness of life and learning is the best way to grow.

This family of farmers awakens each morning looking to connect with the land and the universe in hopes of creating a vital, thriving ecosystem right in their own backyard.

The Roots of Biodynamic Growing

The evolution of Biodynamic farming began with a series of lectures by Dr. Rudolf Steiner in Germany in 1924.

When approached by a group of farmers who saw a decline in soil health and farm productivity, Steiner developed the fundamentals of this unified approach to growing. You can read the translation of Steiner’s original lectures in his book, Agriculture Course: The Birth of the Biodynamic Method.

In 1928, Demeter International was formed in Europe to support Steiner’s methods. It still operates today as the only Biodynamic certifying agency and is active in 45 countries.

Biodynamic techniques were brought to the United States in the 1930s by Steiner’s associate Dr. Ehrenfried Pfeiffer.

The Biodynamic Farming and Gardening Association was founded in 1938 as an educational and informational organization. It works to advance Biodynamic techniques through conferences, workshops, publications and support of current research efforts. Today, approximately 150 certified-Biodynamic farms are located across the country.

The Ultimate Goal

Biodynamic agriculture combines many of the same principals employed by today’s organic farmers with a deeper sense of commitment and connection to the rhythms of the cosmos.

The objective is to have a completely self-sustaining farm with little or no outside inputs: no nutrient sources that didn’t originate on the farm itself, no pesticides derived from plants grown in another country, no animal feed imported from the next county over, no minerals mined from deep within the Earth.

Everything that comes out of the farm cycles back into it, one way or another.

The farm is seen as a whole, feeding itself through recycled organic matter and maintaining its health through regeneration from within. Jim Fullmer, director of the Demeter Association, Inc. (the United States branch of Demeter International), says for many new Biodynamic farmers, closing this nutrient loop can be a hurdle, as can weaning one’s farm off imported materials.

But, according to Parker Forsell, former Biodynamic program manager with Angelic Organics Farm in Caldonia, Ill., “To get results with Biodynamic farming, one must be consistent over time with using Biodynamic principals and also steering the farm toward a high level of on-farm resiliency.

“The goal of a Biodynamic farm is to grow less and less dependent on outside inputs over time. Viewing the farm as an organism involves seeing the farm become more self-sufficient in terms of fertility needs, pest control and outside inputs in general.”

This is a long-term approach to farming that has a huge effect on everyday management decisions, but Biodynamic farmers the world over believe the process is essential to healing the Earth.

“The Biodynamic approach is a continuing journey; it never ends,” says Steffen Schneider of Hawthorne Valley Farm, a certified Biodynamic farm in Ghent, N.Y. “I have seen produce that exudes vibrant life and health; animals being completely comfortable in their skins and environment.”

Steffen believes that Biodynamic growing is the most holistic, complete approach to work on the land and to food and nutrition. Introduced to Biodynamic agriculture as a high school senior, Steffen reminds us that an explanation is “not easy to put into sound bites, and it is complicated. If you take Steiner’s lectures as the foundation, a very complete, beautiful picture emerges.”

He’s been a Biodynamic farmer since 1983 and believes that in order to transition, a farmer needs a lot more than just economic motivation to drive him or her.

“It really requires a keen sense of observation and willingness to broaden one’s consciousness and the willingness to change and learn continuously.”

He also believes that, with the right inspiration, hobby farmers and home gardeners can readily adopt Biodynamic techniques. “Since it begins with developing a personal relationship to all of your garden and farm, one can do it anywhere. Really, careful observation is the basis; it’s about using all of your senses to farm.”

Biodynamic Preparations: How it Compares to Organic

Since Biodynamic agriculture views the farm as a self-contained living organism, an essential component of this method is the nurturance and improvement of the soil, which is, after all, the basis for all life on the farm.

Much like organic farmers, Biodynamic farmers utilize crop rotation to prevent nutrient depletion, and they realize the importance of using cover crops and green manures to prevent erosion and build the soil.

Differing from traditional organic techniques, though, the Biodynamic farmer improves and sustains soil health through the use of manures and composts produced through specific preparations.

These preparations are used to speed up and regulate the fermentation process (like yeast in dough) and produce balanced, humus-rich compost—a cornerstone of Biodynamic growing.

The nine preparations—numbered 500 to 508—used in Biodynamic agriculture are derived from herbal and mineral sources meant to aid organic-matter fermentation.

The first two, 500 and 501, are used as field sprays to aid in humus formation in the field and improve plant growth and health. The remaining preparations employ plants like stinging nettle, chamomile and dandelions.

Each of these preparations is made in a specific way that’s meant to bring about its ability to both properly ferment the organic matter and to further the farm’s ability to connect with the universe.

They are used in small amounts and in a specific fashion.

For example, preparation number 500 is called horn-manure and is created by filling the horn of a cow with cow manure and burying it in the ground in the autumn. The horn’s contents are then mixed with water in a precise ratio and fashion and sprayed onto the field in the spring.

Preparation 503 is created by stuffing chamomile blossoms into the small intestine of a cow, buried in autumn for use in the spring to aid in compost fermentation.

All of these different preparations are meant to steer a particular decomposition process within the compost or manure pile and to aid in the farm’s overall vitality.

Categories
Farm Management

Halt, Thief!

By John J. Morgan

Rascally raccoon
Rascally racoons, deer, squirrels and more can wreck havok in your garden. Learn some ways to stop these garden critters.

Year after year, we toil—soil tests, fertilizing, tilling, planting and nurturing—all with the hope of growing that perfect garden. Blood, sweat and tears go into our annual crop.

I’m fine with the blood and sweat, but it’s the tears I try to avoid. Tears can be an immediate by-product of bad weather, insect invasions or garden goblins.

I’m talking about goblins of the feathered and furry variety, of course.

These sinister villains take our labors and turn them into stubble. If we’d just spend some time on crop security, we can minimize or even eliminate the tears brought on by wildlife from the fields and forests.

Before investing any time or energy in your dream garden, inventory your potential for wildlife damage to your crops.

If your farm is heavily forested and your garden is in a relatively small area (1 to 20 acres), then you’re probably planting a wildlife food plot!

However, if your garden is located among vast areas of pastures, hayfields or homes, then your circumstance may not be quite as dire. In either situation, critters can still travel a distance to dramatically affect your crop, so don’t be fooled by perceived isolation from animals.

Critter culprits hail from all nooks and crannies. Forests, of course, hold large volumes of garden invaders: deer, skunks, raccoons, opossums, bears and even wild hogs.

After the sun sets, many of those thought to be woods-dwellers venture out. Rabbits, voles, crows and groundhogs, on the other hand, can pester gardens everywhere, day or night. The moral of the story is that few, if any, gardens are immune from infiltration.

Top Garden Foes
If you’ve spent any time outdoors, you’re already familiar with these common critter culprits. It’s not always easy to catch them in the act, however, so if you already have unwanted visitors to your garden, it’s helpful to know how to identify who’s doing the damage.

Once you know your offenders, you can put a plan in place to prevent them from visiting again. (What can fencing do for you? Get some garden fencing tips>> )

Bill Rees has spent nearly half a century gardening on his northern Pennsylvania farm. Over the years, he’s encountered just about every type of critter invasion.

He’s had bears, voles, raccoons and opossums, but without hesitation, he labeled the No. 1 goblin as the white-tailed deer.

“Year in and year out, you could count on deer being in the garden,” he says.

There is no more abundant large mammal in the United States than the white-tailed deer, and they’ll dine on just about any garden plant.

Their damage is easily identified; because they lack upper incisors, the result is a jagged, irregular cut in vegetation. They’re fairly easy to catch red-handed at dawn and dusk, too.

Another usual suspect is the raccoon.

Its ingenious nature and ability to climb make it a common a garden foe. They have a knack for stripping ears of corn, and often, they just consume a portion of the ear. When tackling melons, the furbearer will dig a hole in the side and pull out the goodies with its forepaws.

The coon can devastate a tomato patch, too. Be on the lookout for its obvious paw prints in the soil.

When your tender peas look like they’ve been cut with scissors, look to our small, furry friends. These are typical signs of a rodent or rabbit infestation.

The most feared public enemy here is the cottontail rabbit.

These abundant small mammals avoid corn, tomatoes, potatoes, squash, cucumbers and a handful of peppers, but they’ll eat nearly everything else. For those gardeners who keep flower gardens and fruit trees, the rascally rabbit can cause serious problems.

There’s also a rising star of a villainous nature that can devastate a garden in a single night: wild hogs.

Gardeners in the Deep South have dealt with them for years, but these rooters are becoming prevalent in more northern climates.

Wild hogs generally travel in groups, so they can destroy large areas quickly. In moist soils, their rooting is often aimed at invertebrates or underground vegetation. Of course, they also enjoy above-ground vegetables that you’ve labored to grow. Keep your eyes and ears open for free-ranging hogs in your area. Should they find your garden, devastation is sure to follow.

The final menace that many a farmer has battled is the American crow. This primary aerial garden menace can damage corn, melons, sunflowers and fruit crops. Historically, crows were a much greater problem, but they can still cause localized issues.

Five Tactics to Keep Them Out
Flying vermin and land-based goblins alike are no fun in the garden.

Consider these five tactics to keep them out:

1. Location, location, location
It might sound like a simple concept, but locate your garden far away from wildlife habitat. First and foremost, make your garden a place critters don’t want to be—despite it being a buffet.

“Animals need to be uncomfortable around the garden,” says Rees.

Keep it as far away from woods, unmowed areas, and brush and rock piles as possible. Force animals to be alienated from their escape cover. Increased visibility makes them more vulnerable to predators and other enemies, so they’ll be less likely to venture out.

2. Use creative deterrents
Visual, auditory and olfactory deterrents come in the form of commercial devices and downright-creative, homemade remedies.

Garden centers offer sentinel owls and plastic snakes, but I enjoy the more imaginative inventions like a scarecrow crafted from sections of hose. Some gardeners use plastic bags, strips of aluminum, pie plates or aluminum cans to make noise that bothers the critters. Commercial noise makers may also help with severe bird invasions.

A host of chemical deterrents are available, as well, but these aren’t appropriate for use around crops grown for human consumption. These direct-application chemicals aren’t good options for vegetable gardens, yet some chemicals can be applied on surrounding vegetation to act as a barrier.

Plot Saver, for example, uses a chemical applied to a ribbon posted around the perimeter of the garden to exclude deer.

A home remedy that Rees recommends is cheap men’s cologne sprayed on vegetation surrounding the garden.

Another trick used by a friend is to spray bleach on the surrounding vegetation. Both techniques require reapplication, particularly after a good rain. More tips>>

Page 1 | 2

About the Author: John graduated from Penn State (BS) and the University of Georgia (MS) with degrees in wildlife management, and he is a Certified Wildlife Biologist. He owns and manages a 15-acre hobby farm in Kentucky.  

Categories
Homesteading

How to Make Homemade Paper

How to Make Homemade Paper - Photo by Stephanie Staton (HobbyFarms.com)
Photo by Stephanie Staton

Use this beginner’s recipe for making homemade paper using materials readily available on the farm, such as recycled paper and your own unique, farm-grown crops.

Create a Mold
Find an old, empty, wooden picture frame or embroidery frame at home or at a flea market; the inside of the frame should be the size and shape of the paper you want to make. Cut a piece of window or door screen, stretch it over the frame as tight as possible and staple it to the frame. This is your paper mold.

Paper Ingredients

  • Collect a large bag full of mostly white, recycled envelopes from invitations, bills and junk mail.
  • Collect fresh herbs, greens or flowers, such as marigolds. (The resulting paper might already be somewhat colored, depending on any ink already on the recycled paper; keep that in mind when experimenting with plant material for color.)
  • Gather previously pressed dried flowers or leaves.

Paper Preparation

  1. Fill a blender or food processor about half full of the recycled paper ripped into bits.
  2. Fill it with warm water and blend until the mixture looks very smooth and contains no paper flakes.
  3. After processing the main paper mixture in the blender, add your farm-grown ingredients a few bits at a time or, in the case of marigolds, one flower head at a time, until you like the appearance.
  4. Fill half-full of water a tub big enough to completely immerse the mold.
  5. Add about three blenders full of the pulp, depending on how large your mold is and how thick you want the paper to be.
  6. If you’ll eventually write with ink on the paper, stir in 2teaspoons of liquid starch to keep ink from running.
  7. Stir the pulp, place the mold into the tub, screen-side-up, and move it around until an even amount of pulp settles onto the screen.
  8. Lift the mold out of the water, wait for it to stop dripping, and ease it onto a piece of white felt or flannel fabric so the new paper is on the fabric and the mold can eventually be lifted off.
  9. At this point, sponge away as much liquid as possible.
  10. Slowly and gently lift off the mold, allowing the wet paper to stay on the fabric. If the paper sticks to the mold, sponge off more water.
  11. Remove any bubbles and continue to press out more water by placing the fabric with paper in a dry bathtub and pressing with a smooth, hard surface such as a cookie sheet.
  12. Hang with clothespins to dry or lay on a drying rack.
  13. When dry, peel your new paper from the fabric.

Optional: When the paper is formed, but still wet, lay a pressed flower or leaf onto it and press to embed it into the paper.

Crops for Paper Additives

  • Spinach makes paper green.
  • Lavender adds a subtle scent and texture. Add lavender essential oil to make the fragrance last longer in the paper.
  • Bachelor’s buttons add colorful flecks.
  • Marigolds retain their color to make a yellow-flecked paper.
  • Rose petal colors might bleed slightly and spread into interesting designs.
  • Fennel leaves give a feathery look to the paper.
  • Mint leaves, dried and crumbled, add interesting flecks and a nice aroma.

If you find success at creating homemade paper, craft it into value-added paper products you can sell on your farm.

 

Categories
Recipes

Farmer Fuel Trail Mix

Farmer Fuel Trail Mix
Photo by Stephanie Gang

Ingredients 

  • 1 cup nuts (soy nuts make a fun addition)
  • 1 cup dried fruits
  • 1 cup extra ingredients, depending on your tastes. Pretzel nuggets or cereal squares work well. Avoid anything with chocolate unless you know it will remain in a cool place where it can’t melt.

Preparation
Mix ingredients together and store at room temperature in a tightly sealed glass jar.

Recipe from Lisa Kivirist’s article Farm-style Fast Food in July/August 2009 Hobby Farm Home.

Categories
Homesteading

Farm-style Fast Food

by Lisa Kivirist

Use fresh farm food for tasty summer meals with these Hobby Farms's tips
iStock photo

These recipes are great fast foods that use 
fresh produce right out of the garden:
 

Summertime garden abundance ushers in a sense of irony for us hobby farmers: The time of year when we are up to our ears in fresh, tasty, nutritious produce is also the busiest season when our garden- and farm-chore lists run long.

To paraphrase Charles Dickens, summer oddly ranks the “best of times and worst of times” for farmers. We’re surrounded by fresh produce, but we don’t have time to cook it.

If you take the same approach to summer eating as you do in your garden—have a plan and be prepared—you can eat well all season long.

From the Pages of
Hobby Farm Home

Just as you plot in early spring how many rows of potatoes to plant, thoughtful planning for what you’re going to eat that day (and week) ensures healthier dining. Such planning doesn’t need to take much time or effort, yet it goes a long way to take advantage of peak summer flavors.

Need another reason to eat healthy during the busy growing season? Caring for your body enables you to keep up with the physical demands of farm life.

“When summer chores peak in demand on one’s body, farmers need to prioritize taking care of themselves, particularly remembering to make healthy food choices,” advises Angie Tagtow, an environmental nutritionist based in Iowa and a leading advocate championing public access to fresh, affordable, sustainably raised food. “Develop an eating plan that works for you, keeping nourished while taking advantage of the healthy bounty in your garden.”

Take the Boy Scout approach to eating this season: Be prepared and have a plan. Here are some tips to get you started:

Eat Fresh and Simple
Identify what will be in abundance in the garden each week, and plan your main meals around those items. It sounds like basic advice, but this can be a key variable in eating healthy during the peak summer season.

“Fresh foods contain the highest nutrient value,” says Tagtow. “No matter what form of food preservation you use, from freezing to canning, nothing beats the nutritional power punch in local produce harvested from your own garden.” (Read other farmers’ tips about eating fresh foods.)

Sundays can be a good day to plot your fresh-eating plan for the week, taking advantage of the slower weekend before Monday’s busyness kicks in.

What will need harvesting and what are you in the mood to eat? Focus on showcasing the robust flavors of ripe produce, and you’ll find you don’t need to spend much time in the kitchen. Save the complicated casseroles and soufflés for the winter months when you have more time to relish something slow-simmering on the stove.

“Most of my family’s summertime meals are quite simple and take little time to prepare,” says Deb Eschmeyer, an Ohio farmer who raises the bulk of her produce needs in her own garden. “From fresh greens to a perfectly ripe tomato, garden-fresh flavors often taste best simply on their own.”

To make a more complicated dish, use Sunday afternoon and cook a double batch so you’ll have leftovers throughout the week.

My husband, John, is our family’s pesto maker. He’ll make a big batch, harvesting two 5-gallon buckets of basil. He’ll pluck the leaves, wash them and then prepare a pesto batch, freezing some and setting aside a sealed container to use as a sandwich spread or on top of noodles—easy, flavorful and nutritious to eat throughout the week.

Sometimes I get into “squirrel mode” and focus on packing food away and preserving the harvest instead of enjoying the fresh bounty when it’s available.

For example, we have about two weeks on our Wisconsin farm when the strawberry patch goes crazy. I get so busy freezing and making jam that I forget to satisfy my fresh-berry cravings. Some of these precious produce items, like strawberries, arrive for only a brief visit; I need to remember to take full advantage and use this time to make fresh strawberry pancakes, strawberries and cream, and strawberry and rhubarb pie.

Add Protein
Think of protein as fuel for your muscles. When we wake up sore after a day of power weeding, we vividly appreciate the important role muscles play in running our farms.

“Remember to add protein to your meals to provide necessary nutrients for your muscles,” says Tagtow. “While most of our summer eating comes direct from our garden, protein may be the item you purchase and add to your meals, such as cheese, nuts, meats, yogurt and tofu.”

You can add protein to your meal by tossing nuts into a salad, adding cheese slices on top of fresh tomato wedges and serving crunchy pea pods with a yogurt dip.

Eat Breakfast
For generations, mothers have been nagging kids to eat something to start the day, and there’s a sound nutritional reason for that. Breakfast serves as our “fuel for the day,” and should include a combination of complex carbohydrates, protein and fat to provide balanced nutrition while slowing down digestion, enabling you to feel full longer.

Choose breads made with whole grains since these have more fiber and nutrients than items made from white, refined, processed flour.

Eliminate those 10 o’clock hunger pangs when you eat a well-planned breakfast, such as:
Carb: fresh fruit
Protein: yogurt
Fat: granola
Carb: whole-wheat toast
Protein and fat: peanut butter
Carb: whole-wheat tortilla
Protein and fat: scrambled egg and shredded   
cheese

Plan for Snacks
However you slice it, farmers need extra snacks to get through a busy summer day. Think of a snack as an extra energy boost—a mother lode of nutrients to fuel you until the next meal.

Planning ahead makes all the difference between having healthy fuel options or falling into the dark side of snacking, grabbing whatever processed, refined item is lying around the kitchen.

Aim for carbohydrates and protein combinations in your snacks, tapping into that same idea for breakfast. Homemade trail mix is a great snack option and can easily be made ahead of time and stored in the pantry for later.
Commercial, pre-made trail mix often uses additives and preservatives.

A healthy combination of good fiber and good fats, homemade trail mix can be tailored to your preference and tastes. Try dehydrating some fruit from this year’s garden; strawberries work well. (Try the Farmer Fuel Trail Mix for a great snack.)

Drink Water
You remember to water the garden. Don’t forget to keep yourself hydrated, too.

Continue drinking water throughout the day, especially when you’re working outside in the hot sun. Use a stainless-steel or aluminum water bottle. These eliminate bottle waste; millions of plastic bottles end up in landfills annually. Take a small cooler of water bottles to the field with you, and you’ll have easy access to refreshing, cold water just as the mercury peaks.

Avoid drinking water directly from the garden hose. “As the hose sits outside and bakes in the sun, toxins can leach out from the hose into the water,” explains Tagtow. “Keep it safe, and use a water bottle filled with kitchen tap water.”

Another healthy water tip: Remember to test your well water annually to ensure safe drinking water.
Focusing on healthy summer eating celebrates the heart of farm life: Caring for the land while still caring for yourself add up to the magical “good life” we came to the farm to find. Enjoy the season, with a little planning and protein on the side.

About the author: Lisa Kivirist is the co-author of ECOpreneuring (New Society Publishers, 2008) and Rural Renaissance (New Society Publishers, 2009) and is a W.K. Kellogg Food and Society Policy Fellow. You can find her eating pea pods off the vine on her Wisconsin farm and B&B, Inn Serendipity.

This article first appeared in the July/August 2009 Hobby Farm Home.

Categories
Recipes

Chargrilled Herbed Vegetables and Chicken

Ingredients

  • 3 T. balsamic vinegar
  • juice of 1 large orange
  • 4 T. olive oil, plus additional to drizzle
  • 2 T. chopped mixed fresh herbs, such as rosemary, thyme and tarragon
  • 2 zucchinis
  • 1 eggplant
  • 1 red pepper
  • 2 red onions
  • 3 boneless, skinless chicken breasts
  • 16 cherry tomatoes
  • 31⁄2 ounces buffalo mozzarella, thinly sliced
  • basil leaves, to garnish
  • sea salt and freshly ground black pepper

Preparation

Combine the vinegar, orange juice, olive oil and chopped herbs in a large glass or ceramic bowl.

Thinly slice the zucchinis and eggplant lengthwise. Deseed and cut the red pepper into strips. Peel the red onions and cut into thick wedges. Cut the chicken breasts into thin strips and add to the olive-oil mix. Season and toss to coat.

Heat a large griddle pan over high heat. Using a slotted spoon, add the chicken and cook for six minutes until slightly charred and cooked. Transfer to a platter and keep warm.

Add all the vegetables to the olive-oil mix along with the cherry tomatoes. Season and toss to coat.

Wipe the pan with paper towels and return to a high heat. Using a slotted spoon, add the vegetables in batches, cooking each batch for three to four minutes until lightly charred and softened. Toss with the chicken.

Divide the chicken, vegetables and mozzarella between four plates. Drizzle with olive oil, garnish with basil and serve immediately.

Yields 4 servings.

Recipe from foodanddrinkphotos.com.

Categories
Recipes

Recipe: Farm-fresh Basil Pesto

This is one of those “ingredients to taste” recipes; with a little practice and experimentation, you’ll be hooked on “eating your greens” this way. Feel free to quadruple this recipe when you have an abundance of basil because it freezes well.

Ingredients

  • 1 cup fresh basil leaves, firmly packed and washed
  • 1/2 cup pine nuts, walnuts or pecans
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp. salt (or to taste)
  • 2 T. olive oil
  • dash of fresh lemon juice

Preparation

In a food processor, combine basil, nuts, cheese, garlic and salt. Cover; blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping sides.

With the machine running slowly, gradually add the oil and process to the consistency of soft butter. Add the lemon juice last. (The lemon juice keeps the pesto’s fresh green color.)

Transfer to a storage container. Refrigerate for a couple of days or pack into freezer containers to freeze.

Yields 5 to 7 servings.

This story originally appeared in the July/August 2009 issue of Hobby Farm Home.

Categories
Recipes

Roasted Root Vegetables

Roasted Root Vegetables (HobbyFarms.com)

This flavorful, unusual recipe prompts folks to rethink their assumptions about rutabagas. Be sure to boil beets, turnips and rutabagas first until they are tender-firm, as they don’t cook as fast as the potatoes. Boil the beets in a separate pot, or all of your veggies will turn purple.

Yield: Serves 8

Ingredients

  • 8 cups beets, turnips, rutabagas and potatoes, cleaned, peeled and chopped into bite-sized pieces
  • 1/2 cup olive oil
  • 21/4 T. garlic salt
  • 2¼ T. dried oregano
  • 1½ T. sugar
  • 1½ T. dried thyme

Preparation

Preheat oven to 425 degrees F.

Mix spices and oil in a glass jar and let sit for an hour or more.

Place veggies in a 9- by 13-inch baking pan. Drizzle spice and oil mixture over veggies and toss to coat. Bake for 20 to 25 minutes or until tender, stirring occasionally.

Recipe from Lisa Kivirist’s The Community Table article in July/August 2009 Hobby Farm Home.

Categories
Recipes

Spanakopita (Spinach Pie)

Make Spinach Pie with Hobby Farms

Add an international Greek dish to your garden greens’ uses with a spanakopita. For something a little different, a combination of Swiss chard and spinach works well in this dish.

By accident, we bought puff pastry sheets instead of phyllo dough, which worked surprisingly well and involved less butter, making it a healthier dish.

Ingredients

  • 2 pounds fresh spinach (about 5 cups frozen)
  • 1 large onion, finely chopped
  • 1/4 cup olive oil
  • 1 pound feta cheese, finely crumbled
  • 4 eggs, lightly beaten
  • 3 tsp. dried dill
  • 1/2 pound phyllo pastry dough sheets, defrosted
  • 1/2 cup butter, melted (1 stick)

Preparation

Wash fresh spinach, pat dry and chop fine.

Sauté onion in olive oil until soft and slightly browned. Add spinach and simmer to remove excess moisture. 

Mix cheese, eggs and dill. Combine with spinach mixture until well blended.

Line a 9- by 13-inch pan with 10 buttered sheets of phyllo. Pour in spinach-cheese mixture. Top with eight buttered sheets of phyllo.

Bake at 350 degrees F for about 45 minutes, or until top is golden brown.

Serves 8.

Recipe from Lisa Kivirist’s The Community Table article in July/August 2009 Hobby Farm Home.