Around the Homestead

Isn’t the greenhouse gorgeous?

This week we put up some low tunnels to protect the greens at the farm. My farmer sent me home with some of the extra plastic, so I cobbled together a little something to let my carrots and potatoes overwinter…because I’m in no mood for more canning at this point.

I brought home lettuce and spinach and this lovely bouquet of kale as my pay.

At my friends hobby farm, the piggies have arrived! These little ladies will be mothering my future bacons.

Finally, in my own garden…most of the cabbage, cauliflower, and broccoli are finally doing their thing.

And I started bringing in the Cherokee Trail of Tears

Instant Pot Potato Soup

8 medium potatoes, diced
1 carrot, diced
1 small onion, diced
3 cloves garlic, minced
3 cups bone broth
3/4 cup cream
4 oz Butter
salt & pepper, to taste

Add potatoes, carrot, onion, garlic, broth, and butter to your Instant Pot. Use manual setting to cook on high for 10 minutes. Quick release pressure and pour half of contents into steam safe blender. Blend until smooth and return to pot. Add cream and season with salt and pepper.

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Around the Homestead

Fall at the farm🙂 Last week my Farmer’s Saturday market ended, so we’re working together again. We got a cover on the third hoophouse and weeded the baby spinaches growing within. This week we prepped and planted 4 rows of garlic.

Yesterday, I also had the opportunity to tour a biodynamic farm. We had some good discussion about their operations and ways for beginners to get started. I really enjoyed touring the farm and meeting all of their pastured pretties.

My own gardens are nearly done being put to bed for the winter.

I’ve already brought in the white beans and got a quart from it’s 16 feet along the fence. The black beans will come in later this week when things dry out again, but I usually get twice at much from them.

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Instant Pot Creamy Chicken and Wild Rice

1 cup wild rice, dry
2 TBSP butter
1 onion, diced
3 carrots, diced
3 stalks celery, diced
5 cups bone broth
12 oz chicken, raw and diced
1 tsp sea salt
1/2 tsp pepper
2 TBSP parsley (1 TBSP if dried)
2 TBSP arrowroot powder (or cornstarch)
4 oz cream cheese, cubed
1 cup cream

Add wild rice and 3 cups water to Instant Pot. Put on lid and hit Manual button. Leave at 30 minutes. When done quick release pressure. Pour rice into colander and set aside.

Replace pot and select Saute Add butter, onion, carrot, and celery and cook until tender. Add broth, chicken, wild rice, salt, pepper, and parsley. Replace lid and hit Manual button. Adjust to 5 minutes. When done, quick release pressure.

In a small bowl, dissolve arrowroot powder in 2 TBSP water. Add arrowroot mixture and cream cheese to the pot. Stir until cheese is melted, hitting Saute for a few minutes if necessary. Ensure heat is off, then add cream.

Makes about 6 servings.

Around the Homestead

I was actually excited to get a weeding chore this week at the farm even in drizzley weather, because I had so much fun with the diamond hoe last week. I used it on a row of little fall spinaches this time and it is amazing. I’ve got one of these on my wishlist now.

She’s between carrot crops, which is perfect because mine are ready now. And I’m really loving the rainbow of colors.

That’s really all I have for an update this week.  I had a birthday, some overtime, and lots of workouts to keep me busy otherwise.

Cream of Zucchini Soup

2 TBSP coconut oil
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
2 zucchini, quartered lengthwise and sliced
1/2 tsp of thyme
1/4 tsp sea salt
1/2 tsp pepper
1 quart broth
2 TBSP fresh parsley, minced
1 TBSP liquid aminos or soy sauce
1 cup cream

Melt oil in bottom of a soup pot. Saute celery, onion, and garlic until softened. Add zucchini and cook until tender. Sprinkle with thyme, salt, and pepper. Add broth, parsley and animos and simmer 20 minutes. Add cream and cook 5 more minutes. Use steam safe blender or immersion blender and blend to desired consistency.

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Saturday was arm day!  Hand pulled the largest weeds then hoed the fennel and leeks to continue pertying up for the dinner.

Now that fall is here and soon the garden won’t be keeping me busy anymore, I’m ramping up with my fitness plans.  I setup Beachbody on demand and am a week into P90, started Shakeology this morning, and got my new Fitbit!

While the weather’s nice I have my walking buddies for lunch walks through the new little preserve by the office too🙂

Back in the garden, I’m still bringing in goodies.

But mostly I’ve been clearing out beds.  I finally cut down the grape vine and will put in a table grape in spring.

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Light and Fluffy Pumpkin Pancakes

1 1/4 cups flour
2 TBSP sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup milk
6 TBSP pumpkin puree
2 TBSP melted butter
1 egg

Mix together dry ingredients. In a separate bowl, combine wet ingredients. Fold together and drop by 1/4 cup onto a skillet. Cook about 3 minutes per side until brown. Makes about 8 pancakes.

Around the Homestead

This weeks shot of the farm. I was tending to the leeks…we’re in a weeding frenzy to make sure everything looks pretty for our second farm dinner on the 1st.

Most of my week was actually spent in Cincinnati visiting the Creation Museum, Ark, Aquarium, and antiquing. I came home with a Wagner to finish off my little cast iron collection.

Back home, the apples are ready!

Chicken Fried Rice

1 small onion, diced
3 TBSP EVOO
2 eggs, lightly beaten
2 carrots, diced
1⁄2 cup peas (frozen is fine)
4 green onions, chopped
2 cups bean sprouts
8 ounces cooked chicken, chopped
4 cups cooked rice (I used brown basmati that was soaked overnight and cooked in bone broth)
1/4 cup liquid aminos (or soy sauce)

Saute onion in 1 TBSP oil and remove from pan. Add 1 TBSP oil and cook eggs. Chop into small pieces and remove from pan. Add 1 TBSP oil to pan and saute carrots and peas until tender. Add bean sprouts and green onions and cook several more minutes. Add remaining ingredients, including those set aside, and heat through.