Friday, June 12, 2015

Bridle Paths

we mow the paths for easy running of dogs and riding of horses...the hay fields need the perimeter mowed so the first row dries better.  Still the outside row is always the hardest to get right.

The dogs love this run, with the river on the edge, they jump in as the weather warms and go for a swim.
This is me with June, now retired - she was good to ride so far from the Barn while the rest of our horses would become too spooked to be far from the herd, June Royal was very good to me.

Sunday, May 31, 2015

Plantings 2015

For the last 25 plus years, only non Gmo - heirloom, organic and sustainable practices have been used on this farm.  I have not certified organic due to the initial cash outlay, and annual paperwork involved.  Just another "racket".  we would use that term to mean sham.

New stakes for the tomatoes - Gene made from locust trees knocked down by the storm last year.  250 plants
...........................................the garlic looks good too!

TOMATO VARIETIES
Pearly Pink - cherry
Pineapple - beefsteak
Amish Paste - paste
Pincipe Borghese - cherry
Martino's Roma - plum
Gezahnte - paste
Cour di Bue
Pink Brandywine - beefsteak
Pink Ponderosa - beefsteak
Plum Tigris - plum
Pantano Romanesco  - my favorite
Black Elephant - got seeds, no plants
Rio Grande - beefsteak
Beefsteak

In addition, there are yukon gold, and blue potatoes, silver queen corn, kale, lettuce, herbs,winter squash.

still to go in are cucumbers and zucchini!

Sunday, May 17, 2015

here the pizzas are lined up awaiting the wood fired oven...the pies can't be too close to the intense heat as they cook, or it will burn before the dough cooks....and to make the bottoms crusty, keep the floor of the oven clean and do not touch the pies often, let them sit, spin only when it's time.



pizza dough

(I used only 00 flour, but use AP , whole wheat, spelt, in combo for a really good crust)
the wood fired oven makes everything tastes fantastic!

1 cup plus 1tbl   00 flour  + 1 cup AP
1 tsp honey or sugar
3/4 tsp active dry yeast
1 tsp olive oil
1 cup water = 105 - 115 F
salt to taste

combine water yeast and sugar until foams
use kitchen aid
combine flour , salt , olive oil with yeast mixture and with dough hook, mix, until pulls away
coat with olive oil
let almost double in size
punch down and shape

portable wood fired pizza ovens are popping up all over the place!

Sunday, May 10, 2015

UPICK ASPARAGUS

We picked asparagus yesterday, May 9th, at Greig Farm in Red Hook, NY - in the Hudson Valley...visiting, I decided to "do a little digging" on local sustainable farms that grow asparagus. Tis the Season!  Since I have a UPICK farm of my own,  I support other farms in picking items I don't grow on my own.

The following series - The UPICK Series - reviews my findings.  Happy Picking!

... see my previous UPICK post on blueberries in Cooperstown area.

to learn more about Greig farm - here is a link
greig farm



the farm provides boxes and bags - you pick any one asparagus of your choosing at least 6in tall, they weigh it...  Cash only, the 2015 price was $3/ pound compared to their 3.50/lb retail.

What is a sustainable farm? - in brief, a farm that does not use pesticides or herbicides, and practices techniques that are sustainable to the ecosystem - less monoculture, more diversity, non GMO, preservation of land for wildlife and other natural life forms.


Sunday, April 12, 2015

ORGANIC OATMEAL COOKIES

The dogs watched me for more cookie treats - they benefit from my baking. Organic Oatmeal cookies 2 STICKS BUTTER 2 EGGS 1 C WHT SUGAR 1 C BWN SUGAR use less sugar and play with seasonings I used molasses, vanilla, nutmeg... 2 C FLOUR 3 C OATMEAL Bake at 375 for 10 min or until browned

Saturday, April 11, 2015

Tuesday, April 7, 2015

Great Ceasar's Salad Dressing

One of my favorite scenes in "Madmen" is when they make Ceasar's Salad at table side - it takes me back to when we ate out as a family and this was a special treat made in a large wooden bowl with such ceremony!

This is a modern take.  Just play with the ingredients until you get the right proportions for your palate.  Some prefer more acidity to their dressings, some more garlic.  You don't need a whole lot of anything except olive oil by the cup and tablespoons for everything else - I used the juice of one whole lime. I like to use this dressing to give any greens a lovely coating - romaine, kale, dandelion greens.  Skip the crutons! add the Worcestershire sauce if you have it but I don't think it's essential.
Mine is a simple process - no ceremony.  There are Key ingredients but it can be quickly thrown together and blended until creamy in a blender or food processor  - they are:

sea salt
black pepper - freshly ground
egg yolk - farm fresh
lemon or lime juice - fresh squeezed
pecorino cheese - freshly grated
mustard
olive oil
garlic - farmer grown
anchovies or fish sauce


http://redboatfishsauce.com/fish_sauce.html.

1. The freshest fish makes the best fish sauce.
The primary ingredient in Red Boat is select fresh wild-caught anchovy from the crystal clear waters off the Phu Quoc island archipelago. We use only black anchovy (Ca Com) to lend a unique character and superior flavor to our nước mắm nhi
2. Artisanal not processed. 
A centuries-old traditional method of slow fermentation in large tropical wood barrels to achieve the smoothest, richest, and sweetest flavor.
3. It takes two. 
We bottle only pure first press “extra virgin” fish sauce so with Red Boat, you are getting an amber elixir that is made of just two all natural ingredients: fresh wild caught anchovy and sea salt.