Tuesday, December 1, 2009
Well, we survived Thanksgiving here at Happy Chick Farm! We had lots of family and new friends from Australia (our son-in-law's brother, wife and kids)stay the week with us. It was a lot of fun! I am sure many of you had a full house too!!
The bad news is that egg production is still slow from our older chickens. As I mentioned last time the Jersey Giants are now laying like 16 eggs a day but of course they are very small. But the are just as good as larger eggs (you just need more of them)so I am selling them for $1.00 a half dozen in my self serve fridge so stop by or call. The good news is that I have lots of regular weekly orders coming in now....I just need some more eggs!
The sale of the persimmons did not go well, but everyone around here seems to have a tree so I am not too surprised. But my chickens love them!
I participated in a holiday farmers market with my friend Paula from Windmill Farms in Colusa in November. The few eggs I was able to round up for the market sold well, but unfortunately, it was not that busy. I think it was because it coincided with another holiday event that same day at the fairground. But we still had a lot of fun and this was the markets first year so I am sure next year will be even better!
I have a couple of recipes you may enjoy for the holiday season or frankly, anytime!
The first one is an old recipe from the 50's but it is a classic and delicious as a side dish with meat. It is from a book entitled Sasha Cooks Cuisine Bourgeoisie:
Serves 6 to 8
5 tart apples – Pippins are the best
3/4 C sugar
Peel, quarter and slice paper thin your apples. Keep them as near the same thickness as you can. Put them in a saucepan and add water – not quite enough to cover them – remember some juice comes from the apples. Add 3/4 cup of sugar and a little lemon juice. How much sugar will depend on the apples and your taste.
Bring your apples to a boil and then let them simmer until they are translucent – 5 to 10 minutes.
Be very careful not to overcook your apples or you will have apple sauce. Do not stir more than necessary to separate the uncooked slices. Remember they become more translucent as they stand in their thin syrup.
These may be served in small side dishes when your main dishes when your main dish is fowl or pork or, if you like, with veal or beef.
These apples will keep a week or two in your refrigerator.
NOTE: If you cannot get Pippin apples be sure to get tart apples which keep their firmness and shape in cooking.
This isn’t a sauce but if you over-cook it you will have applesauce!
The next recipe is from Emeril Lagasse. My sister served this as a side dish with beef. But I think it would go with anything:
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
Yum! Thanks again for your interest in my eggs and your business!