Experience is one thing you can't get for nothing. Oscar Wilde | Oscar Wilde's quote above is very appropriate for our experience. When we bought the farm, we followed some of the previous owner's methods and continued to use some of the existing structures, only to find better ways. The learning curve has come with a price, but the results have been worth it. After twenty plus years and a few internal changes, the lambing barn is one of those structures that is finally getting a complete overhaul. The guys are taking it down to the bare timbers and redesigning it to be a pleasant place for ewes, lambs, and the farmer. If something works okay, fine. But, if there are problems, don't ignore them. Be willing to make changes and do them. | Ignore-ance – What Is It, Really? "Ignorance doesn't come from a shortage of information. Ignorance comes from an active state of not taking life seriously…If you ignore things, you will become ignorant." This is a thought-provoking video with real-life applications.
Subscribe to The Angry Farmer on YouTube and Like The Angry Farmer on Facebook. | One of the most necessary changes you can make in your life on the road to better health is water filtration. Berkey Gravity Water Filters are the easiest and most economical first step. These portable countertop units are simple to set-up and use, with no need for plumbing attachments. Berkey water filters are considered the top-rated water filters removing pathogenic bacteria, viruses, heavy metals, inorganic minerals, microorganisms, pharmaceutical drug contaminants, and pesticides (almost all >99.9% removed) from water, either lake, river, or residential. Talk to us about your specific water filtration needs. We supply and service all applications. | Chicken Drumsticks – Tender, tasty, and delicious drumsticks from our pasture-raised broiler chickens make for fabulous meals. We enjoy them so much, that we serve them almost every week. Does anyone know how to raise three-legged chickens? Red Potatoes –These moist, smooth textured potatoes hold their shape well when cooked. Red-skinned white-fleshed, they are good for mashing, pan-frying, baking, and roasting. With a variety of sizes for every dish. Walla Walla Onions – Yes, these onions are named for Walla Walla County in Washington State, USA. Its development started around 1900 in the Walla Walla Valley. It's a jumbo round onion that is very sweet. Grown right here at Harvest Haven. Great in salads, sliced for hamburgers and sandwiches, grilled, and roasted. L'Ancetre Mozzarella Cheese – This ivory-colored semi-soft cheese is somewhat elastic and stringy, with a slightly tangy flavor. Use this gluten-free and lactose-free Canadian cheese to add a unique touch to all kinds of savory dishes and salads. Seckel Pears – A bite-sized, crunchy, and ultra sweet pear, perfect for the lunch bag or a quick snack, lovely canned whole, and beautiful as a plate garnish. These petite pears have a very short season, so get some while you can. | Please note, all ingredients in our recipes are organic. | Crispy Chicken Drumsticks 12 Harvest Haven chicken drumsticks
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 teaspoon paprika
1/2 teaspoon curry powder
1 teaspoon poultry seasoning
1/4 cup butter Heat oven to 450 F. Line a 9-by-13-by-2-inch baking pan with parchment paper. In a food storage bag, combine flour, salt, pepper, paprika, curry powder, and poultry seasoning. Place 1/4 cup butter in the foil-lined pan. Place the pan in the oven to melt butter. Coat the chicken with seasoned flour mixture, shaking about three legs at a time in the bag. Place the chicken in the prepared pans in the melted butter. Bake the chicken legs in the preheated oven, uncovered, for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. | Potato, Walla Walla Onion and Gruyere Galette 2-1/2 tablespoons butter
12 springs thyme
1 large Harvest Haven Walla Walla onion, sliced into ¼ inch plus slices
¾ to 1 pound potatoes, peeled and sliced
2 tablespoons oil
½ cup Gruyere, grated
1 cup mozzarella, grated
sea salt and cracked black pepper Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine. Top the onion with the potato mixture. Distribute the potatoes into a even layer and gently press them into place. Bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve. | Brown Butter Seckel Pear Bread Pudding 6 tablespoons room temperature unsalted butter, divided
2 cups sliced seckel pears
1 loaf stale loaf, crusts removed and cut into 1/2-inch thick slices
1/2 cup brown sugar, plus 2 tablespoons for topping, divided
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon sea salt
4 large Harvest Haven eggs
2 1/4 cups whole milk
powdered sugar, for dusting
lightly sweetened whipped cream, for serving Set a wide skillet over medium heat. Add 2 tablespoons butter, allow it to melt and than cook to a golden brown hue, about 5 minutes. Add pears and sauté until pears are tender and butter turns into a thick, deep golden sauce, 5 minutes more. Fold in 1/4 cup sugar brown sugar; cook until sugar is dissolved, 3 - 4 minutes. Remove from heat and set aside. In a shallow dish, combine remaining 1/4 cup brown sugar, cinnamon, and allspice. Spread remaining 4 tablespoons butter on both sides of sliced bread. Press each side into cinnamon and sugar mixture, enough to lightly coat each slice. Arrange in 8 x 8-inch baking pan. In a small bowl, whisk to combine eggs and milk. Fold cooked pears, and all accumulated juices and syrup, into the mixture, and carefully pour over bread. Set in fridge overnight (or a minimum of 2 hours). Preheat oven to 350 degrees F. Bake 40 - 50 minutes or bread pudding is set and starts to pull away from the sides. Cool 30 minutes. Dust with powdered sugar and serve with a dollop of lightly sweetened whipped cream. | Marseilles was telling us about her chicken adventures the other day, so I thought it would be fun to have her give us a tour of the new sod hen house with its colorful, and sometimes loud, occupants. Enjoy the tour! | |
