fresh corn mexican salad, enchiladas, mexican rice and carrot cake cupcakes

city people vs farmers… I can talk about both of these varieties of humans because I was a city girl and now I’m a farmer… so I am well versed in both worlds (according to myself)

city people think they are smarter than farmers… farmers think city people have no common sense… city people like to tell farmers how to farm… farmers like to tell city people how to vote… city people have unions… farmers have no union… city people get to go to restaurants and theatres… farmers get to hide from the wind in their homes…

my farmer was recently talking to a ‘policy maker’ who is in charge of telling high school kids when they are allowed to resume playing sports… particularly football… I know the conversation took 30 minutes, while the farmer was driving a combine, and I know the farmer didn’t get the answers he was looking for…

here is the ‘Coles Notes’ of the conversation… legal disclaimer: this is the farmer’s rendition of said events… not entirely accurate… possibly made up portions of it for effect

to start things off, the farmer told her that he wasn’t ‘one of those farmers that has a low opinion of teachers’... I think that’s a real great ice-breaker to ease into a conversation… he went on to say ‘I married into a family of teachers and I can see things from both sides’...

there you go dear… start with an insult and then compliment yourself

fresh corn mexican salad

Ingredients:
Dressing:
2 tbsp fresh lime juice
2 tbsp fresh orange juice
zest if you like
1 clove garlic, minced
2 tsp finely chopped white onion
1 tbsp honey
1 tbsp minced fresh cilantro
3 tbsp olive oil
salt and pepper to taste
Salad:
2 red bell peppers, chopped
1 1/2 cups fresh or frozen corn
1 large ripe mango, diced
1 (15 oz) can black beans, drained and rinsed
1/4 cup coarsely chopped fresh cilantro
2 large avocados, diced
2 large tomatoes, seeded and diced

Directions:
I used a Vitamix to make the dressing so it go nicely blended – you can shake it in a container as well
for the salad, chop everything and add it to a bowl except the avocado and tomato
I set the tomatoes to the side on paper towel to get the moisture out
for the corn, you can use cobs from the garden and boil for a few minutes and then plunge in cold water in the sink and dry
cut off the cob and use in the salad (or use frozen)
add the dressing and let sit in the fridge for a few hours
when you go to serve, add the tomatoes and avocado and serve

then the conversation started to get into the ‘nitty-gritty’... the ‘meat of it’ as you would say…

farmer: “it says here that the start of football is delayed because these teenagers have done nothing for 5-6 months are not in good enough shape ‘mentally or physically’ to come back to sports and competition… I would argue that delaying the start of football and waiting until the weather gets worse would cause more injuries”

policy maker lady: “we are very concerned that these kids are behind in their studies and want them to concentrate solely on schoolwork right now… sports can come later”

farmer: “we practice football at 7 am… and not a single boy on my team would be doing homework at 7 am… also, I have two boys and I can tell you they are not spending 5-6 hours a day doing homework”

farmer: “SHSAA says we can start practicing in September and have a ‘mini-league’ in October… now you are saying you don’t think that’s a good idea… care to elaborate?”

policy maker lady: “we don’t want kids from your town playing football against kids from a different town”

farmer: “you do know that they are playing hockey together and going to parties together… but you would rather them occupy their time by unsupervised parties as opposed to supervised football games?”

policy maker lady: “oh and we aren’t going to allow community coaches”

farmer: “you do know my daughter goes to school? and every teacher is a community member? and every bus driver and custodian lives in this community?”

policy maker lady: “we aren’t allowing volunteers to read to grade 2 students so obviously the next step is to not allow farmers to coach football… I’m sure that some teacher at your school will be able to step in and do it… on top of her teaching duties…. we are looking for more ways to make teachers have panic attacks”


policy maker lady: “instead of allowing a mini-league, we have renamed this time to ‘skill development’

farmer: “no one is concerned with skill development … they come to 7 am practices in the cold and dark so they can win the game on the Thursday night… this school division has put maybe 1-2 boys into football programs beyond high school… the overwhelming majority play football just for high school and this is the grade 12 boy’s only chance to play in their senior year”

policy maker lady: “yes but now that we took away the games and the coaches, I’m sure they will love developing their skills”

policy maker lady: “for every call I get from a person like you that wants these high school students to have their sports back, I get a call from someone who is afraid we are moving too fast”

farmer: “I don’t believe that… I haven’t spoken to or seen one person that wouldn’t want their kids playing sports again” (in her defence, he hasn’t been off the farm since the start of August)

*** side note: I used salsa instead of enchilada sauce because I was lazy… go ahead and be lazy too

so there is the ‘farmers notes’ on how the conversation went… slightly biased to his side to be sure… and he also commented that he would not want her job right now… but he would make different decisions if he had her job…

we are very grateful for all of the brave teachers heading back to work and having to completely change how they are teaching and handle all the emotions that come from 6 months of ‘flattening the curve’… it is so much we are asking of them… I love teachers… I don’t have any skills to homeschool… heck, when schools shut down in March I made my retired teacher parents homeschool Sienna…

which makes me wonder why the powers that be would think they should heap sports on top of teachers as well? small towns have always used parents or community members to coach teams… it is what makes it all work…

I know you are limiting the amount of people in the schools, and rightly so… the days of me wandering the school hallways and spying on my kids are sadly over… it was good while it lasted… but you are not supporting your teachers by saying no community coaches… you are handicapping your teachers…

keeping ‘helicopter moms’ out of the hallways is one thing… keeping the football coaches off of the football field is another…

mexican rice

Ingredients:
2 tbsp avocado oil
1 cup diced onion
4 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp ground pepper
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp paprika
1/4 tsp cumin
1 cup uncooked white long-grain rice
1 tbsp tomato paste
2 cups chicken broth
1 (10 oz) can diced tomatoes with liquid

Directions:
in a large saucepan heat up oil
add onion and garlic
add the salt, pepper, oregano, garlic powder, paprika and cumin
add the rice, paste and chicken broth
add the diced tomatoes (I ground up the tomatoes in a Vitamix)
bring to a boil, reduce and cook for roughly 25 minutes until the rice is done

side note: had to show a picture of the rice bag that I am almost done… the farmer bought 6 of these at the beginning of quarantine… pretty sure that we were going to have to survive on rice like they do on Survivor… I’m finally on the last bag…

second side note: due to a suggestion from super farm lady Laura – I found these condiment containers at the Dollar Store… sweet

enchiladas

Ingredients:
Enchilada Sauce:
2 tbsp butter or ghee
2 tbsp arrowroot starch (or cornstarch)
1 tbsp plus 1 tsp chilli powder
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp cayenne pepper
3 tbsp tomato paste
2 cups beef broth
Enchiladas:
1 tbsp avocado oil (or olive oil)
1 1/2 lbs ground beef
1 (4 oz) can chopped mild green chilies
1 cup finely diced white onion
1/2 tsp freshly ground black pepper
options: corn, black beans, fried zucchini
8 (8”) tortillas
1 cup shredded cheddar
1 tsp kosher salt
Toppings:
lime wedges
avocado
sour cream
chopped cilantro

Directions:
for the sauce, in a saucepan melt the butter
add the arrowroot and whisk
add chili powder, garlic powder, cumin, paprika, onion powder, oregano, and cayenne pepper
whisk for two minutes
add tomato paste and 1 1/2 cups of the broth
whisk until the sauce thickens
remove from heat and add the remaining broth and salt
set aside
for the enchiladas, brown the beef in the oil (strain if the beef is too fatty)
add the chilies, onions and pepper and fry
to assemble the enchiladas, heat the shells up in the microwave in a wet dish cloth
to assemble, place some sauce in the bottom of a 9×13 baking dish
dip the tortilla in shallow bowl that has some sauce in it (both sides) and then place ingredients into the shell
roll up and set into the baking dish
repeat until all 8 are done and pour remaining sauce over the enchiladas
spread some cheese over top
bake, uncovered, for 15 minutes at 325 degrees
serve with whatever toppings you choose

I will give city people this on farmers… no farmer is going to come up with a vaccine… we need a city person to do that… so, farm and city people, let’s agree to listen to each other, take suggestions and look for the common sense in each other’s way of thinking, and push forwards to a better future for our teenagers, our communities, our schools and ultimately so we can all go back to Hawaii at some point…

to all the teachers right now – who are being so brave – we support you and we will follow all the rules so you feel comfortable teaching our kids… because heaven knows I’m not gonna do it!!!

carrot cake cupcakes

Ingredients:
Cake:
1 1/2 cups crisco oil
2 cups white sugar
4 eggs
2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups grated carrots
2 tsp vanilla
Frosting:
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp (I use a bit more)
2 cups icing sugar
1/2 tsp vanilla
Topping:
pecans

Directions:
beat oil and egg together very well
stir in dry ingredients
fold in carrots and vanilla
pour into a greased 9×13 or until greased muffin cups (should make close to 24)
bake for 45-55 minutes for the cake and 24 minutes for the cupcakes, or until done in the middle
for the frosting, whip up and frost when the cake has completely cooled
top with pecans

greek salad, chicken prosciutto roll-ups and peach seed cobbler

back to school today and harvest is chugging along… although it froze to minus 4 last night and probably ended most of my garden that I’ve worked so hard on all year… it’s 2020 – that’s not going to make me cry… (hoping the farmer covered my tomatoes like I reminded him to about 7 times)

this greek salad dressing is my absolute favourite and I’ve shared it I believe around 6 times but I just love it… this year we let the tomatoes sit on paper towel (replacing it a few times) so they wouldn’t water down the salad and then put them on top so we could have it sit in the fridge all afternoon without getting watery…

greek salad

Ingredients:
1/2 cup Crisco oil
4 tsp lemon juice
4 tsp red wine vinegar
1 tsp dry mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1 tsp oregano
1/2 tbsp parsley
2 tbsp minced red onions
1 tbsp minced garlic clove
2 tbsp minced red pepper

Directions:
in a shaker, mix ingredients and shake until completely combined
pour over red, yellow and orange peppers, red onion, feta cheese, romaine lettuce and tomatoes

I’ve been excited to try this out for the farmers and it is a little finicky to get them all made up (notably if your farmer tells you supper for 14), but again you can do these up a few hours early if need be and let them sit in the fridge…

for these rollups, it worked out perfectly to use 1 package of Costco chicken thighs, one package of Costco prosciutto and one bag of Costco asparagus… (this is not a paid sponsorship from Costco… but I am open to offers)

the mix of all these good flavours with the dijon mustard is fabulous

I did these on my bbq – but you have an option to fry them as well… if you are bbq’ing them, keep an eye out so you don’t burn the asparagus ends

I think that the sage would taste better fried so if you are just doing this for your family, I might try that option… our sage this year was fantastic and I couldn’t wait to use it for this

chicken thigh prosciutto rollups

Ingredients:
Rollups:
1 pkg boneless chicken thighs from Costco
1 pkg prosciutto from Costco
Dijon mustard
kosher salt
ground black pepper
1 bag asparagus from Costco
22 sage leaves (or however many you need for the rollups)
Sauce:
1/4 cup olive oil
4 garlic cloves, chopped
1/2 cup chicken broth
1/4 cup white wine (or more chicken broth)
2 tbsp lemon juice

Directions:
if doing on the bbq, preheat the bbq
if frying and then putting in oven, preheat oven to 400 degrees
have the ingredients out so you can assemble
place chicken thigh out and season lightly with salt and pepper
using a spoon, put a dollop of dijon on the chicken and then with another spoon spread over the thigh
place 2-3 asparagus on the chicken and then roll up around the asparagus
roll once slice of proscuitto around the chicken and place a sage leaf on it
secure with a toothpick
set aside in a dish and continue until you have rolled all of the chicken thighs
place, covered, in fridge until you are ready to cook
if on the bbq, place on grill and flip once… check to see if they are cooked through
for the sauce, in saucepan roast the garlic cloves, add the broth and wine and cook down
add the lemon juice at the end and serve over the chicken rollups after they are bbq’d
if you are frying and then putting in oven, place chicken in frying pan with the olive oil (don’t overcrowd) and fry on both sides, placing in a dish when done
after frying all of them up, add garlic cloves, broth and wine to the pan and cook down
add the sauce to the pan and place in oven until cooked through
add the lemon juice at the end before serving
remove the toothpicks if you are a nice person before serving – or serve like I did and have your son stab himself twice with the hidden toothpicks

I like to use chicken thighs for this as opposed to chicken breasts because the flavour is just so much ‘more better’… I think I need to go back to school as well…

this recipe was inspired by the classic goose recipe everyone uses… and I recently used on the boys geese breasts they brought home… it’s the goose breast with flavoured cream cheese if you have it and jalapeño slices wrapped in bacon… I now add dijon mustard to these as well because I am obsessed with that flavour…

my family is now going to think the only way to eat anything is to wrap it in proscuitto or bacon…

I served the chicken rollups with some mashed potatoes I had made up earlier and these garden carrots my daughter did up…

which leads me to thinking she should only go to school in the mornings and help me cook in the afternoons… she’d love that idea

for dessert – I used some of the peaches my mom had just brought out for me, but fresh peaches is also great for cobbler… I actually didn’t have a recipe for this and just “winged it”… so I have no recipe to show you…

I know I made a bit of a sauce with the peach juice from the cans, adding some tapioca starch to it… and I used oats, almond flour and whatever else was in my freezer along with butter to make the cobbler topping…

my daughter thought it was awful that would couldn’t send out ice cream with the cobbler… it is essential to have with a cobbler but the farmers had to go without…

happy happy back to school everyone and happy freezing cold harvest!!!

carrot and ginger salad, fried chicken with lemon and capers, cherry cheesecake sheet pan dessert

garden carrots – is there anything better? in my opinion only tomatoes… this salad is all about the dressing… and it is a strange dressing so I was nervous to send it out but I wanted to try it myself… this dressing is so delicious… not exactly sure what the farmers thought but I could put this dressing on just about anything…

carrot ginger salad

Ingredients:
Dressing:
2 large carrots, roughly chopped (1 1/2 cups)
1/4 cup finely diced white onion
1 (1 1/2 inch) piece fresh ginger, roughly chopped (about 2 tbsp)
1/2 cup olive oil
1/4 cup soya sauce
2 tbsp rice vinegar
1 tbsp plus 1 tsp sesame oil
1 tbsp fish sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Salad:
arugula
spinach
grated carrot
roasted beet, cooled and sliced
pumpkin seeds, toasted (from Costco)

Directions:
in a Vitamix or any high-powered blender, combine the carrots, onion and ginger and process until very finely blended
add the olive oil, soya sauce, rice vinegar, sesame oil, fish sauce, salt and pepper
blend until very smooth
mix up salad and pour dressing over right before serving

as you can see, it is a thick dressing and I was wishing I had little condiment containers to put it in so the farmers could just add it to their salads when they were ready to eat… I need to buy some of those…

I am not alone in the farm cooking world… I get a lot of inspiration from some very young (now that I am old) farm ladies out there and this is one of them… she had posted about using her Instant Pot for potatoes and it sure saved me dishes and time and headache…

I still think the texture and taste of a boiled potato is preferable to in the Instant Pot but the convenience won the day… I loaded the Instant Pot up (using the trivet as per Laura’s instructions) and added 2 cups of water and set manual for 8 minutes… you strain this and then what I do is put cream cheese, butter, garlic powder, salt and milk in the bottom of my mixer bowl… then add the potatoes and mix… pour these out into a greased baking dish and sprinkle with seasoning salt… when ready to cook, place in the oven covered with tin foil

this could not be easier to get some garden potatoes all creamed up and ready to use for the meal

on to the chicken part of the main dish!

you will see in the picture that I am using Bob’s Red Mill Tapioca Flour… I have enjoyed using this lately instead of cornstarch but you can also use arrowroot powder… for doing big batches I pound the chicken and then sprinkle both sides with salt and pepper and the tapioca flour… this crisps up nicely in butter and olive oil…

I really need to come up with a better idea for browning meat before putting it in pans because this is so time consuming… easy if you are just doing it up for your family but in big batches this just takes so long… I’m open to ideas!!!!

fried chicken with lemons and capers

Ingredients:


  • 4 skinless, boneless chicken breasts, made into cutlets and pounded till flat
    1 tsp kosher salt
    fresh ground black pepper
    tapioca starch (or arrowroot starch or cornstarch)
    2 tbsp olive oil
    1 tbsp butter or ghee
    4 garlic cloves, minced
    2 tbsp capers, drained and rinsed
    1 cup chicken broth
    2 tbsp freshly squeezed lemon juice
    lemon slices
    1 tbsp fresh parsley for garnish

Directions:
cut chicken breasts so they lay flat and place parchment over them and pound (not too hard) until an even thickness
sprinkle with salt and pepper
sprinkle both sides with starch
in a medium/high heat pan, melt butter and olive oil
place chicken in pan and brown on both sides
transfer to a baking dish
when chicken is all browned, add the garlic, capers and chicken broth to the pan
pour this over the chicken in the baking dish and add the lemon juice and lemon slices
place in oven at 350 degrees for 10 minutes or until the chicken is cooked through
serve with potatoes or whatever side you would like

finally got all the chicken browned and in the pans and in the oven… I was feeling bad for myself because my trusty 12 year old helper was gone and I had to do all of this on my own… I was one hour late getting suppers to the field… horribly embarrassing rolling in at 7 pm…

if you don’t enjoy capers – just omit from the recipe – it is still a great recipe for lemony fried chicken

the farmer loves himself some cheesecake so I knew it was time to get that out to them (enough chocolate cake with some sort of vegetable in it) I combined these two cookies for the crust… but use whatever you can find in the cookie aisle and blend it into a fine crumb like mixture…

lining the dish with tin foil makes it easy to work with once cooked and chilled… this is the cup I use to stamp down the butter/cookie crust mixture…

I was hoping to get fresh cherries but didn’t have that luck at the grocery store (not sure how I missed that season)... so I resorted to canned cherries… for this I strained them to removed most of the goo…

cheesecake making is simple… get out your ingredients and go do some other jobs that morning while they get to room temperature… once the cream cheese, eggs, sour cream are all at room temperature, they make a creamy (not lumpy) cheesecake mixture for you… I dropped the cherries on and then covered with a streusel topping before baking…

cherry cheescake with cookie crust

Ingredients:
Streusel Topping:
1/2 cup all-purpose flour
1/4 cup cold unsalted butter, cut into cubes
2 tbsp sugar
pinch of kosher salt
Cookie Crust:
3 cups finely processed cookie crumbs
6 tbsp melted unsalted butter
pinch of kosher salt
Cherry Cheesecake Filling:
3 pkgs cream cheese (24 oz), room temperature
1 cup sugar
4 large eggs, room temperature
1 cup sour cream, room temperature
2 (540 mL) Eddie Light and Fruity cherry pie filling, straining (not rinsed, just set in a strainer)

Directions:
Streusel:
combine ingredients and using a pastry blender or your fingers, crumble
place in fridge to keep cold
Crust:
preheat oven to 350 degrees
I use a Vitamix and crush the cookies in batches… if you have a food processor it would work better to do it in there
mix until cookie crumbs are basically powder
add the butter and salt
for the 9×13 dish, line with foil both ways so that you can pull it out when cooled
press the cookie mixture into the bottom of the pan, using a cup to push it down
bake for 10 minutes
Cheescake Filling:

  • set oven at 325 degrees
    in a electric mixer, whip up the cream cheese… scrape down with a spatula and whip again
    add sugar and whip
    add eggs one at a time, using spatula to scrape down
    add sour cream
    pour into the pan with the the cookie crust
    top with streusel
    bake for 50-60 minutes
    the outside should be set and the middle will jiggle a bit
    place on a wire rack for 30 minutes
    cover with plastic wrap and place in fridge for a few hours before you cut and serve

I loved cooking this up for the farmers but found myself talking to thin air as my lovely assistant was not with me… I certainly will miss her dearly when school starts!!!

green bean tomato salad, ravioli bake and chocolate zucchini coconut cake

it is 10:15 pm… my daughter just went to bed and I am faced with folding laundry that I put on my bed to sabotage myself before I go to sleep… I’m not expecting the farmer(s) to be home until midnight and the house is quiet… I have ran out of things to watch on Youtube so I open up my Netflix… everything is in Arabic or some language similar to that and my first thought is ‘I’ve been hacked’...

not the logical thought ‘maybe one of my kids is playing a joke on me’... nope – straight to hacking…

to preface my distrust of everything right now – Garmin (the running watch I use) was actually hacked by a Russian hacker last month… none of my run workouts were being uploaded for almost two weeks… so hacking does still happen… (unless the unlikely event that Facebook was wrong about that story)

*** side note: blanched the beans… this means you boil for 2-3 minutes and then straight into ice cold water***

back to the hacking… I quickly dial up a help line for Netflix and proceed to tell the lady my issue… she needs verification that this is my Netflix account… reasonable… she wants to send a code to my email… it is not coming through, so she goes to her next option… texting the code… but the problem is the number on the Netflix account is the farmer’s number and I tell her he doesn’t want to be bothered with my Netflix issues while he is combining…

understandable she says… third option is she is going to ‘patch me through to the finance department and I am going to give my VISA to them’… huh???

green bean, tomato, basil and parmesan salad

Ingredients:
4 cups green beans, blanched and cut (ends trimmed)
1 cup grape tomatoes, halved
1/3 cup parmesan cheese, shaved
1/4 cup fresh basil leaves
1/4 cup sliced red onion
3 tbsp olive oil
2 tbsp lemon juice (1 lemon)
1 tbsp golden balsamic vinegar (or champagne vinegar)
1 tsp honey
1 clove garlic, minced
freshly ground salt and pepper

Directions:
blanch the beans
boil water, add the beans for 2-3 minutes and then place in ice cold water in the sink
drain and dry
add the tomatoes, cheese, basil, onion
place all the dressing ingredients in a vitamix and blend
if you don’t have that – shake in a jar
cover the salad with dressing and toss
put in fridge until ready to serve, preferably for a few hours

‘easy there, slow down’ I say… and then I start giggling and I say to her ‘you are in on this aren’t you??? are you all in the same room??? are you just going to pretend to patch me over to finance and then hand your phone to your friend that hacked my account and get my VISA number? how do I know you even work for Netflix?’

it was all becoming crystal clear to me… what a scam… well I informed her that I wasn’t born yesterday and they would have to come up with a better sceme than this to hook me…

*** side note: on these hot days on the farm I’ve been including watermelon or some sort of melon… I think it’s been a hit***

I truly expected her to be shocked I figured it out and perhaps hang up on me… but she quickly backtracked and said she did actually work for Netflix and no longer required my VISA… we could maybe figure it out some other way…

I said ‘now we are talking… how about I tell you how this is going to work… if you truly work there, you can just go ahead and turn my language preference to English, no VISA numbers need to be given and we are set’…

I call this the art of negotiation… I watched three episodes of it on Masterclass and was feeling pretty great about myself…

*** side note: these have to be my two favourite toppings on anything really… mozza and basil… unreal… also this deer sausage is incredibly tasty***

she keeps insisting that she truly does work for Netflix and I keep saying ‘yes and I live next door to Oprah’...

after a solid half hour of this back and forth, I begin to fade… the laundry is done and I certainly don’t want the farmer(s) to get home only to find me fighting with a fake Netflix person on my phone…

ravioli bake with mozzarella and basil

Ingredients:
1 pkg chicken and mozzarella ravioli, barely boiled
1 pkg deer sausasge, bbq’d
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
1 red onion, sliced
2 cups or more marinara sauce of your choice
fresh mozzarella
basil

Directions:
preheat oven to 425 degrees
in a boiling pot of water, drop the ravioli and let boil for 1-2 minutes and scoop out into your baking dish
cover with marinara sauce
bbq your deer sausage
add the peppers and onion to the ravioli and bake for 15 minutes
make sure there is enough sauce to cover everything
cut up the sausage and add if you choose or serve it beside the ravioli
stir the ravioli and pull chunks of mozzarella to place on top
bake for 5 minutes or until the mozzarella is melted
add the basil and let sit
serve with a bbq’d deer sausage if you have not put this in the dish

I decide to compromise… I tell her that I believe her story and she tells me she switched the language back to English… (I never believed her story)

by the time I get off the call, I’m too exhausted to watch a show (which turns out she had switched it back to English) and I’m also to stimulated to fall asleep…

when the farmer(s) get home I immediately have to get up and tell everyone how I didn’t get scammed…

they all are super excited to hear my story at midnight… and then the farmer shows me some emails that Netflix had been sending the last week that I just had ignored and deleted…

here it was emails saying that our Netflix account had been signed into from Bangladesh and if this is not you to deny access… hmmmm… that would have been nice to know earlier…

and then I realize that my ‘spidy-sense’ might be on overdrive right now and I just don’t trust anyone… I phoned my local bank the other day and was just about to ask the teller how she could prove to me she is who she says she is…

the farmer told me I need to stop watching conspiracy movies and perhaps chat with real life people more… I told him that I don’t have that luxury because I was currently trying to figure out if Bill Gates is amazing like his Netflix documentary says he is or if he’s the Anti-Christ like the last Plandemic doc says he is…

chocolate zucchini coconut sheet pan cake

Ingredients:
Cake:
2 1/2 cups grated zucchini
1 3/4 cups all purpose flour
1 1/4 cup sugar
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
3 large eggs
1 cup olive oil
1 tbsp vanilla extract
Frosting:
8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
2 tsp vanilla extract
1 cup sweetened coconut, toasted

Directions:
preheat oven to 350 degrees
spray a 9×13 pan with nonstick spray
grate the zucchini
in a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon
whisk up eggs, add olive oil and and vanilla
add the flour mix and then the zucchini
spread batter in the greased 9×13
bake for 35-40 minutes until a toothpick comes out clean
let cool on a rack in the pan to room temp
for the frosting, beat the cream cheese and butter together until creamy
beat in sugar and cocoa powder
add vanilla
frost the cake in the pan when cooled
add the toasted coconut on top
cut and serve

so if you are thinking that absolutely everybody is lying to you right now, you are not alone…

I’m telling you the truth when I say that basil and mozza are the best topping on anything… ever…

taco quinoa salad, greek fried chicken with parsnip puree and new potatoe wedges and beet cake

oh my word, here we go… harvest 2020… some absolutely gorgeous hot weather (the farmer told me that it felt like the hottest day he has ever combined on… not fun to work in but great for drying out crops) has us able to get combining the peas

we truly feel like a ‘family farm’ for the first time this fall as we have all been stuck together for the last 5 months and are still stuck together but at least with some big jobs to do now! I shouldn’t be surprised why the farmer is able to function on at least 4 hours less sleep than me normally and can log big days when I realize now that he was doing this ever since he was 16… which is my youngest sons age who has been suddenly thrown into 16 hours days…

quinoa taco salad

Ingredients:
Salad:
1 lb ground beef (or turkey)
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp chili powder
iceburg lettuce (1 head)
1 cup cooked quinoa
1 (14 oz) can pinto or black beans, drained and rinsed
2 bell peppers, diced
1 cup cherry tomatoes, chopped
1 cup freshly grated cheddar cheese
1/4 cup chopped fresh cilantro
2 cups crushed nacho cheese tortilla chips (or as much as you like)
for topping: chopped avocado and sour cream
Dressing:
3 tbsp red wine vinegar
2 tbsp honey
2 tbsp ketchup
1 garlic clove minced
1/2 tsp smoked paprika
salt and pepper to taste
1/3 cup olive oil

Directions:
the taco meat and and quinoa can be made ahead
season the taco meat with the cumin, garlic powder and chilli powder
for the salad, mix everything in a big bowl without the tortilla chips
for the dressing – I use a Nutribullet to whisk up the dressing… you can also shake it up
add the tortilla chips and dressing right before serving

you would think not eating out once in a restaurant in 5 months and cooking for my family for that long that I would be less than excited to start taking meals out to a bunch of farmers… you would be wrong… this is far more exciting than cooking for my family… (which I had kind of given up on doing anyways)

part of the excitement was the pleasure of the season right now… some good farmer friends of ours delivered chickens and also parsnips from their pasture and I was able to use these to cook up a meal… I then got to deliver it to the field we were combining which we rent from these farmers… days like this make me truly feel like a farmer living off the land or a hippie in Seattle living in CHAZ… perhaps farmers were ‘autonomous’ before it was cool to be?

really interesting some of the things they have planted in their pastures this year and the parsnips were excellent!

I feel like this chicken looks similar to how I felt this summer in my bathing suit… even the farmer didn’t pretend that I hadn’t put on a few pounds… in college I called it the ‘freshman 20’ (I think it was supposed to be 15)... now I’m calling it the ‘covid 20’... I find weight gain easier to deal with when you name it… kind of how all the Big Brother contestants have to ‘name’ their alliances…

in true autonomous farmer style – no part is wasted and these carcasses ended up in my freezer to later be boiled for broth… (life hack – use the word ‘autonomous’ as much as you want… if someone corrects you just tell them ‘you govern your own vocabulary’) I kept these other ‘do-dads’ I found as well… I’m not even going to guess what they are… I’m just hopeful the one thing is not a human thumb

I was very worried this was not going to be enough chicken for the crew and I’m sure two pieces each perhaps was not enough for some (just my sons maybe), but it cooked up nicely with the yummiest seasoning on it…

what I have left out so far in describing this first meal to the field is that my daughter is now 12 and she actually basically made this meal… I just stand and take photos now… it’s really nice and I pay her ‘her age’ by the hour… so basically she’ll want to live with me till she is 40 and get $40 per hour to do my work for me…

parsnip puree

Ingredients:
4 cups parsnips, peeled and cut into 1” cubes
2 cups chicken broth
1/4 cup full-fat coconut milk
2 garlic cloves
1/2 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:
in a medium saucepan over high heat, combine the parsnips and chicken broth
bring to a boil and reduce heat
simmer for 15 minutes or until parsnips are fork tender
transfer the parsnips and remaining cooking broth to a blender
add the coconut milk, garlic, thyme, salt and pepper
blend until smooth

she does remind me of my Grandma Reed… loves cooking and not extremely interested in dishes… so I find myself doing a lot of the ‘grunt labour’ in the kitchen… guess who had to wash the potatoes?

garden potatoes are huge by this time of year and slice perfectly for these yummy greek wedges… I don’t know why I do this – but I like to slice them into the wedges, throw the wedges in cold water and then pat dry on a tea towel before putting them on a pan… perhaps I have seen this somewhere before?

Sienna once again got the glamorous job of harvesting the fresh herbs to place on the potatoes and chicken… it is a small miracle everything stayed alive this year! silver lining of Covid? I perhaps will refrain from telling the farmer’s poor Grandma who has been locked in her room for 5 months how well my parsley is doing…

greek chicken thighs with potatoe wedges

Ingredients:
Potatoes:
1 1/2 lbs yukon gold potatoes, halved and sliced into 1/4 inch wedges
1/3 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup chicken broth
1 1/2 tsp kosher salt
1 tsp dried oregano
1/2 tsp freshly ground black pepper
Chicken:
2 lbs bone-in, skin-on chicken thighs (I just cut up a whole chicken)
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper

Directions:
Potatoes:
preheat oven to 400 degrees
place potato wedges in a 9×13 baking dish
add the rest of ingredients
mix and spread in an even layer, not touching
bake for around 1 hour and toss every 20 minutes
Chicken:
line a large baking sheet with parchment paper
arrange chicken thighs in a single layer, not touching
pat dry the tops and drizzle each thigh with olive oil to coat
mix together the seasoning
sprinkle over the thighs
bake until cooked through and skin is crispy and golden brown, 35-45 minutes (depending on size) at 400 degrees
let cool for 10 minutes

to continue with the root veggie theme of the dinner… we made beet cake… I’ve posted this and made it a few times for previous harvests and it is still one of my absolute favourite cakes… Sienna struggles to see why I must put beets or zucchini in cakes, but even she was a believer after eating a piece… so moist… (also, realizing I hate that word but cannot think of a different way to describe how moist it is)

I roasted up way to many beets but actually love having these for leftovers to cut up and put on a salad or something… (or eat whole like I also did and then pee and quickly google to see if red pee was a Covid symptom) it appears I am fine and that one pees red after consuming large amounts of beets… Dwight Shrute would have been disappointed in me…

cake is easily my favourite thing to make… and then eat…

frosting is easily Sienna’s favourite thing to make… and then eat…

we are no pros at the icing of cakes… but we know you wait till the cake is cool and then you proceed to eat half the frosting while you ice it… this recipe is great because it makes way to much frosting for the cake so eat away while you ice!

root veggies for the win… (oh – cream and sugar as well)

#staysafe… this I mean to all my farmer friends… lots of big machinery and big hours… stay safe out there! happy harvesting!

beet cake

Ingredients:
For the Cake:
– 2 medium beets, cleaned, unpeeled and cut in half
– 2 tsp olive oil
– 3/4 cup unsalted butter, cubed and room temperature
– 1 cup packed brown sugar
– 3/4 cup sugar
– 2 large eggs, room temperature
– 1 tsp vanilla
– 2 cups all purpose flour
– 2/3 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp kosher salt
– 1 1/4 cups buttermilk
For the Frosting: (I only used half this frosting recipe)
– 1 cup unsalted butter, room temperature
– 8 oz cream cheese, room temperature
– 4 cups powdered sugar
– 2 tbsp finely grated cooked beets
– 1 tsp vanilla
– 2 tsp milk
– 1/2 tsp lemon juice
– 1/2 tsp salt

Directions:
– wash and cut beets into half… place in tin foil with olive oil, cover with more tin foil and bake on a cookie sheet at 375 degrees for 1 hour
– remove from oven and open up tin foil and let cool
– in a mixer, combine butter and sugar… add eggs one at a time and then vanilla
– combine flour, cocoa powder, baking soda, baking powder and salt
– alternate flour mixture and buttermilk into the sugar mixture
– finally, add 3/4 to 1 cup grated beets
– put into two 9 inch cake pans that have been greased and parchment paper in the bottom of each
– bake at 350 degrees for 35 minutes or until centre of cake is done
– let cool for 10 minutes and then turn out onto a rack and cool
– for the frosting, combine all ingredients and whip
– make sure the cake is room temperature and then spread frosting in-between the two cake layers and all around it and on top
– to freeze, slice and put individual pieces in containers to freeze

listening to teacher

new shoes… birthday shoes… these beauties might only ever see my treadmill… I’m not fast enough or pretty enough to be wearing them but here we are…
what inspired you, Catherine, to make such a healthy meal and run in your fast shoes and shave your legs? was it the super sexy farmer you’ve been quarantined with for 2 straight months? (by the way… thanks for asking… it has been going really well)
or is it that soft voice you hear every time your son, Ethan, opens his laptop to do his Math lesson and you get to hear the Voice…

almond beet blueberry muffins


Ingredients:
2 cups almond flour
1 1/2 cups old-fashioned rolled oats
2 tsp cinnamon
1 tsp baking soda
1/2 tsp kosher salt
3 eggs
1/3 cup blackstrap molasses
6 tbsp unsalted butter, melted
1 cup grated, raw beet (peeled)
1 cup frozen blueberries
Directions:
preheat oven to 350
line a 12 cup muffin tin with paper muffin cups (spray if you usually do)
in a large bowl, combine almond flour, oats, cinnamon, baking soda and salt
in a mixing bowl, mix eggs, molasses, butter and add beets
add the dry ingredients
fold in frozen blueberries
using an ice cream scoop, scoop the batter into the paper lined muffin tin
bake for 25-30 minutes until the muffins are browned on top and a knife inserted in the center of a muffin comes out clean
at first I was laser focused on Ethan paying attention to what he was doing and making sure he gets a good grade in his Math class… but then something started to change… as I listened to this soft voice on the other side of the laptop, gently telling Ethan how to figure out the parallel line or the cosign or sum of ‘blah-bitty-blah’… it all started to run together for me and I could not get this voice out of my head…
(ok – side bar – I know margarine is not healthy apparently… but this is a game changer on sweet potatoes in my eye… absolute heaven)
(no recipe for this – it is baked sweet potato… wash the skins and bake for 45 minutes or until soft… let them rest and then cut open, squish down and put margarine, black beans and shredded cheese on and broil)
back to McDreamy Voice… I found I was starting to plan my day around getting to hear this smoky voice discussing integers… I would make sure it was time to bake or clean out the dishwasher or stand in the kitchen with a coffee and stare off into the distance…
don’t get too worried about my intentions with the Voice… or how invested I have become in Math Foundations 20… I should also mention that I was ‘pocket-dialed’ by Cabelas today (I did a phone-in, curb-side pickup yesterday) and I listened to this for over 7 minutes… they were chatting in the background about a co-worker not showing up on time and then getting orders wrong… I found it riveting …. and I would have been mortified if someone had suddenly said ‘hello?’ and figured out I had been listening for far too long…

to all the teachers out there… doing their online courses… just know that there could be a mom in the background… hiding in the kitchen… wondering what your hobbies are…
(no recipe for this dish… it is just butter lettuce, rice noodles, steak in a soy/fish sauce with ginger and then cucumbers and carrots on it… it was delish)

I wanna hug with somebody

I was walking with a friend the other evening… as we were saying our good-bye’s, a strange feeling came over me… I have been close friends with this person for over twenty years now and this was a new feeling I had never experienced around her… I found my arms raising, my heart pulling me towards her, a smile tugging at the corners of my mouth… and then I almost did the unthinkable… I almost hugged her…
I shyly laughed and told her that I didn’t know what came over me… that I had these strange new feelings and I was overcome with the urge to give her a hug… is this how all the freaks that I’ve avoided hugging over the years feel???

my whole life I’ve avoided saying goodbye at get-togethers and just slipping out in order to forego the inevitable hugs that ensue… now, my body is betraying everything I know by drawing me towards her
this is when I know that Corona has cracked me… broken me down and spit me out…

she was kind about the awkwardness that ensued… I could tell she didn’t need to hug me as much as I was longing to wrap my arms around her… maybe she was worried that a hug that was 20 years in the making might be a let down… perhaps she thinks I am showing visible signs of losing my mind…. it could be the fact that showering once a week is not working out for me as well as I thought it was… whatever it was, she politely laughed as said ‘oh I sure wish we could hug too… darn Covid’

potato gnocchi

  • Servings: 2-4 people
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Ingredients:
4 russet potatoes (around 2 cups mashed)
1 tsp salt
cracked black pepper
1 egg
1 cup all purpose flour (more if needed)
Directions:
boil potatoes – either peel first or pull peels off after
boil them for 20-25 minutes and drain
mash or use a potato ricer
let cool a bit and then in a bowl, add the salt, pepper, egg and then the flour until you can form a ball
on a floured surface, roll parts of it into a log and chop into small ‘pillows’
in batches, place in boiling water and as soon as they float, let them float for 30 more seconds and then remove
put in a dish with a bit of olive oil so they don’t stick to each other
use immediately or keep in the fridge to use later
I’m not sure what this isolation is doing to me but I’m worried that it’s turning me into one of the most annoying/inconsiderate types of human beings… a hugger…
the meal I was making, as I mulled over these new urges I had been having as of late, is one of my absolute favourites… gnocchi… little pillowy mouthfuls of potato heaven… they are a bit laboursome, but so delightful and so much better than the store bought version…

I like to use the potato ricer to get really fluffy mashed potatoes for the dough… my daughter and I had a lovely little assembly line going of me rolling and cutting the dough and she was boiling and straining them…

the plan was to add a mushroom cream sauce on them with a parmesan topping and bake… but after all that work, I curdled the milk and ruined the entire sauce… my guess is the temperature was too high for adding the milk…
so Sienna had to go dump it in the back trees in the yard and we settled for store bought pasta sauce and parmesan cheese and baked the gnocchi at 375 degrees until it was bubbling and gooey… we gave each other a hug and said we ‘can’t cry over curdled milk’
this little girl’s schedule is full of school in the morning but then I can employ her for the afternoon in my kitchen… the salad we made is super simple and classic but we thought delicious with the homemade French dressing…

iceberg lettuce chopped salad with french dressing


Ingredients:
Salad:
1 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions or green onions, chopped
1 cucumber, chopped
1 cup shredded carrots
Dressing:
3 tbsp white wine vinegar (or apple cider vinegar)
3 tbsp sugar
1/4 cup ketchup
1/4 cup olive oil
1 tsp garlic powder
2 tsp Worcestershire sauce
kosher salt and cracked black pepper to taste (not needed)
Directions:
put salad ingredients in a large bowl
shake up dressing
pour over and serve immediately
we finished the meal off with an easy peach cobbler…

and I have to say that I am mortified if I have made ‘spurned-huggers’ feel the way my lovely friend was ‘forced’ (we’ll say that) to make me feel the other night… all these years, I never knew the anguish I was causing so many by not just giving them a hug… however awful it used to feel for me to hug, the feeling of having an unrequited hug is worse!

I do have a suspicious feeling that this lure to hugging I am having right now is purely founded upon the fact that we are not allowed to hug and throughout the course of my life, I am generally only attracted to things I am not supposed to be doing… similar to the critically acclaimed Netflix show “Too Hot to Handle”, where couples are not allowed to kiss (etc.) and find themselves even more attracted to each other than if they could kiss… this was an old Bible School trick… one I fell for ‘hook, line and sinker’ and ended up marrying a farmer at the ripe old age of 20…

who knows – only time will tell if this pull to hugging is merely an act of rebellion or a step forward in becoming a nicer human being… after the pandemic, if you don’t get the open faced sandwich hug, the shoulder to the throat hug, the middle school dance hug or the burping the baby hug but instead it is replaced with a soft, delicious ‘hugging your grandmother’ type of hug, you will know something deep down has been switched in me… and you might want to read my old blog on how to avoid hugging – cuz I’m coming for ya…

peach cobbler


Ingredients:
3 quarts canned peaches, strained (or 12 fresh peaches, sliced)
1 cup sugar
2 tbsp cornstarch
1 tsp cinnamon
2 tsp fresh lemon juice
zest of one lemon
2 cups flour
2 tbsp sugar
3 tsp baking powder
1 tsp kosher salt
1/2 cup cold shortening, cut into small cubes
1 cup whole milk
Directions:
mix sugar, cornstarch, cinnamon, lemon juice and zest in a saucepan on medium/high heat
add peaches and boil and gently stir for 1 minute
pour into a 9×13 greased dish
cut shortening into flour, sugar, baking powder and salt mixture
add milk and mix until sticky
spoon over the peaches and bake at 400 degrees for 30 minutes
serve warm if possible

48 days of cooking in quarantine to get excited to cook for seeding

seeding 2020 is upon us… and never would I have thought that I would have been quarantined at home for 48 days before I had to take a meal to the field… nothing like cooking for your family for that long to get you in the mood to cook for farmers… 
the shelves at the grocery store are stripped bare of yeast and flour and as a farmer who has been gardening, making buns, doing all of these ‘primitive’ behaviours for over 20 years now, it is pretty humorous to me to see how people actually think that by having a tiny little garden in their yard and getting flour and yeast they could possibly survive…  get a grip people – you aren’t Hutterites… you will not survive… 

I am actually so excited for the change in pace for May here, because it gives me the excuse to tell any straggler kids around here that on the ‘off days’ of not taking out meals, it is cereal or ramen noodles for supper… 

we have gotten into a depressing little routine here on the farm… wake up, school work and run or workout, clean, cook, yard work and then stare at the TV (or play video games) until the sweet release of sleep comes and we can repeat the exact same thing the next day

the kids have been helping me with some spring jobs here that they never knew happened…  Sienna mentioned to me ‘when did you do this before?’ and I tell her ‘when you were at school’... 

for the first month or so, I would receive emails everyday with things that were being cancelled…  hockey for Sienna, hockey camps for Ethan, baseball, school, dental appointments, Easter, vacations, graduation for Brandon… 

you know what wasn’t cancelled?  home schooling, yard work, house work, dishes, laundry, the WIND, bills, spam emails, subscriptions to things I accidentally signed up for… and apparently the social pressure to clean and paint your entire house…  

spinach salad with strawberries

Ingredients:

Dressing:

  • 1 lb fresh spinach
  • 2 cups strawberries, sliced
  • 1/2 cup slivered almonds, (optional – toasted)

Dressing: 

  • 1/4 cup sugar
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp chopped red onions
  • 1/4 tsp worcestershire sauce
  • 1/4 tsp smoked paprika
  • 1/2 cup oil
  • 1/4 cup cider vinegar

Directions:

  • chop the spinach and toss the spinach, strawberries and almonds into a bowl
  • in a mason jar (or whatever you use to make dressings), shake up the dressing ingredients
  • pour over and eat immediately

 

I certainly went through all the stages and then invented a few during my grief cycle…  denial and isolation (well, I bought hand sanitizer every week for a month going into this so I wasn’t in denial… definitely in isolation)anger (nailed that… still nailing that)… bargaining (tough to bargain when you are alone)depression (is this the feeling you get in the morning when you want to suffocate yourself with a pillow??)acceptance (I also like to call this despair… has a nicer ring to it)

the ones I added were – replacing every good habit that took me 40 years to develop with a bad habit…  worrying about not having anything to worry about… not shaving… talking to strangers like they are life long friends… googling Zoom backgrounds for 3 hours before I realize how long I’ve been staring at my phone for… starting group chats with anyone that will have me… then leaving the group chats because I can’t stand anyone on them… crying while running… thinking cake and peanut butter marshmallow bars are a breakfast food… 

pickled creamy onions

  • Servings: around 8 cups
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Ingredients:

  • 4 medium onions, sliced thin
  • 1/2 cup water
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 tsp kosher salt
  • 1 tsp celery seed
  • miracle whip (or mayo)

Directions:

  • slice up onions and place in a big bowl
  • heat water, vinegar, sugar and salt
  • pour over sliced onions
  • cover and place in a fridge for 3-4 hours minimum or overnight
  • drain
  • add celery seed and miracle whip until onions look creamy

but ENOUGH WITH THAT…  here we go… SEEDING…  the hope every year that we will plant seeds into the ground and new life will come…  (oh yes – I have gotten very spiritual during this time as well… tough to miss church when it is virtual and you are can’t possibly say that you are busy)

I have never been more excited for seeding in my life... we are fortunate to have freezers full of beef (I cut this blade roast in half for this shredded beef recipe) and deer sausage and chickens…  the Farmer’s only way of ‘prepping’ for this was to come home every few days with giant burlap sacks of rice – so we are set in the rice department…  

seeding usually feels so rushed with sports going on – but this seeding I get to experience the sheer boredom that my ancestors got to go through during this time of year… I am excited to see what creativity and inspiration comes from this (more sleeping is my guess)

I feel grateful that I came to terms years ago with the fact that I would be cooking massive amounts of food for the foreseeable future and started to really love and enjoy it (it is one of those mind tricks you can do – where if you tell yourself enough times that you like something, you will start to like it – kinda like quarantine)

instant pot shredded caramelized beef

Ingredients:

  • 2 lbs flank steak 
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • kosher salt
  • 2 tbsp olive oil
  • zest and juice of 1 lime
  • 1/2 cup Mexican beer, (or root beer or water)
  • 1 tbsp honey
  • buns and toppings

Directions:

  • cut the steak into four pieces
  • pat steak pieces down with the chili powder, onion powder, paprika and salt
  • in the Instant Pot, put olive oil and then steak pieces
  • add the rest of the spices (if any leftover) and add garlic, juice and zest of lime and beer
  • cover and cook on high pressure/manual for 8 minutes (more if a larger steak/roast)
  • once done cooking, use the natural or quick release function and release the steam
  • preheat the broiler on high
  • remove the steak and shred – place onto a baking sheet
  • add 1/2 cup of the cooking liquid
  • drizzle honey over it
  • broil for 2-5 minutes, until the steak caramelizes
  • toss with additional cooking liquid if desired
  • serve on a bun with toppings of your choice (this can also be used in a taco)

so here it goes… meals to the field

experimenting with new recipes, new ways to cook and enjoying one of the only fun things left for us to do… EATING

here is hoping that everyone has a safe and happy seeding – that it rains on our crops and we all start to see new life coming out of the wreckage the last two months has been

I will supply recipes for you to try – not all will be great but I hope there are a few that you enjoy along the way here…  and we will get through seeding and spring together

coconut lemon muffins with honey butter

  • Servings: 12 muffins
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Ingredients:
Muffins:

  • 2 cups sweetened coconut flaked or shredded 
  • 3/4 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tbsp lemon zest (about 2 lemons)
  • 2 eggs
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 3/4 cup canned coconut milk, (stirred up with a fork)
  • 1/4 cup coconut oil, melted

Honey Butter:

  • 1/2 cup honey
  • 2 tbsp slated butter, melted
  • 1-2 tsp lemon zest

Directions:

  • preheat oven to 350 degrees
  • spray lined muffin cups 
  • spread coconut on a baking sheet and place in oven for 5-10 minutes until toasted
  • in a bowl, combine flours, baking soda, salt and zest
  • in a mixing bowl, combine eggs, lemon juice, vanilla, br sugar, coconut milk and oil
  • add in the flour mixture
  • place a scoop in each muffin tin
  • bake for 16-18 minutes or until set
  • cool on a rack for at least 20 minutes
  • drizzle with honey butter generously

 

goose for dinner

goose hunting… the farmer has been up at 5 am a few mornings this week to head out and hide in this little shelter and attempt to shoot the poor geese flying overhead…

a rule we have around here is that you must eat what you shoot… so I used my father-in-law’s recipe for what to do with goose breast… how do you cook goose?

“cut the breasts into little strips…  coat in shake-and-bake (I used almond flour with Italian seasoning)…  wrap bacon around it and toss in the oven…”

 as I delivered suppers out tonight and was so excited for them to partake, I was told then end of the recipe…

“take them out of the oven… throw out the goose and eat the bacon“…  apparently goose meat is not loved by many…  I drove away hoping someone enjoyed it….

begs the question – if it tastes so awful, why do I have American hunters knocking on my door every night to see if they can hunt on our land?

I am now going to ask these hunters why they are shooting the geese in the first place… are they just salivating over eating it or are they worried about the goose population?

 if the goose wrapped in bacon was a no-go they at least would enjoy some fluffy potato mounds…

*** side note: I just love this Tupperware egg yolk separator… I tend to not have many kitchen gadgets but this is one that I use on the regular***

only issue with my potato mounds and bacon wrapped goose breast was oven space…  I’ve jealously seen kitchens with two ovens – always wondering how much those two ovens are put to work…

scooped whipped potatoes

Ingredients:
2 1/2 lbs (around 10 medium) Yukon Gold potatoes, peeled and cut into 1” pieces
salt and pepper
1/4 cup cold, unsalted butter
3 large egg yolks
1/2 cup heavy cream

Directions:
in a large pot, cover potatoes with cold salted water by 2 inches
bring to a boil… reduce to rapid simmer and cook till tender, around 15 minutes
drain
let sit 5 minutes
in the bowl of a standing mixer add the potatoes, butter, 2 egg yolks and heavy cream
whip until combined, adding more cream if needed
preheat oven to 450 degrees
line a baking sheet with parchment paper
scoop potatoes onto the sheet
freeze until firm (around 15 minutes)
whisk together the remaining egg yolk and 2 tsp of heavy cream
brush the potatoes and bake until golden – around 15 minutes

classic layered salad…  it is just one of my favourite ‘throw back’ salads…  according to the farmer’s grandma’s cookbook, there was a time where you had two options for salads… one involved jello and one involved mayonnaise

layered lettuce salad

Ingredients:

  • 1 head lettuce, chopped
  • 1/2 cup chopped green onions
  • 1 cup chopped celery
  • 1 can water chestnuts, drained and sliced
  • 2 cups frozen peas
  • 1 cup chickpeas, strained and rinsed
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 2 tsp sugar
  • 1 tsp seasoning salt
  • 1/4 tsp garlic powder

Directions:

  • layer the first 6 ingredients
  • mix up the dressing ingredients and smooth over the top
  • when ready to serve you can either mix it up or if you are taking it to the field just leave it layered

chickpeas was a new addition to the recipe and I have to say – it was delicious…   I wonder if I can throw some chickpeas in jello and call it a day?

cheesecake…  ahhhh…  a great dessert to include in a meal that you aren’t sure if everyone will enjoy…  because if they didn’t eat the goose, they at least can fill up on cheesecake…

this is a layered cheesecake – with carrot cake on the bottom and cheesecake on the top… it is a great idea to whip this up in the evening – as I did – and then pop in the fridge overnight and put the toppings on the next day to serve…

this cheesecake couldn’t have been easier to assemble…  I set everything out in the afternoon to get it to room temperature and then after taking out suppers I was able to quickly assemble it in the evening… with enough time left to watch some Netflix with my daughter…  what is good for the goose is good for the gander… am I right?  (I was just trying to use that saying because it had goose in it but I really don’t think I used it properly)

in order to get the perfect size for my containers, I came up with this method to cut the cheesecake…

carrot cake cheesecake

Ingredients:

For the Cheesecake:

  • 24 oz (3 packages) cream cheese, at room temp
  • 3/4 cup packed brown sugar
  • 3 large eggs, at room temp
  • 6 tbsp heavy whipping cream, at room temp
  • 1 tsp vanilla
  • 1 tsp cinnamon

For the Carrot Cake:

  • 1/2 cup unsalted butter, barely melted
  • 2 large eggs, at room temp
  • 1 cup sugar
  • 3/4 tsp vanilla
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups finely grated carrots

For the Topping:

  • 2 oz cream cheese, at room temp
  • 2 tbsp unsalted butter, at room temp
  • 1 cup icing sugar
  • 1/4 cup heaving whipping cream
  • 1 tsp vanilla
  • 1/2 cup chopped pecans

Directions:

  • preheat oven to 350 degrees
  • wrap the exterior of a 9” springform pan in a sheet of foil – lightly grease and set aside
  • in a large bowl of a standing mixer, cream the cream cheese with a paddle attachment
  • add the remaining cheescake ingredients and cream until no lumps
  • scoop into a bowl and set aside
  • in the same standing mixer, combine the carrot cake ingredients
  • in the springform pan, pour the carrot cake batter down first, flatten and then pour the cream cheese mixture – do not combine the two
  • bake for around 1hour
  • if the cake is already dark by 35 minutes, gently cover with tin foil
  • the cheesecake is done when the centre appears to be set
  • let the cake cool completely (I do this overnight in the fridge, covering with plastic wrap)
  • before serving, mix up the topping and smooth over the cheesecake
  • garnish with pecans and serve

oh… and to finish things off just a little photo of my two favourite quarterbacks ever…