Farmhouse Quiet, and Why Do You Do It?

All is quiet as I finish up the piles of dishes and pots and pans from a long day in the farmhouse kitchen. There was a mid-morning request to make bagels, then two more requesting donut holes, and by 10 pm we were finishing up the last of not only those experiments, but sourdough cranberry bread, crescent rolls, more spiced nuts, and supper that turned into a three hour ordeal. If you're thinking I went all-out and made a gourmet meal, let me just admit that it was already made for me...all I needed to do was boil it! I was getting a little testy as the evening wore on as my five foot counter balanced a surprising number of kitchen implements, and I announced to all present that we would not be doing this again.

Now tonight, in the quiet hours before the voices begin again, I can fondly enjoy the craziness. I suppose it's a bit like childbirth...that distinct feeling of certain death and then such overwhelming joy that of course, I would do it all again.

For the JOY.

For the Learning

For the Companionship

For the Success

For the Fellowship

For the Laughter

This is why we do what we do...

...and mediate arguments, fix attitudes, kiss ouwies, wipe noses and a host of other issues that perhaps will be a different post...

"Thou will keep him in perfect peace, him whose mind is stayed on Thee, because  he trusts in Thee"                        Isaiah 26:3

Goodnight, friends. Make plans to enjoy your kiddos tomorrow.

Farmhouse Beans

I've hit my wall this week, and haven't really had the time or energy (or creative thought) to blog. Mostly I'm tired and discouraged with the messes, but I'm even struggling with a serious case of self-pity (ugh!). So, tonight, if you ever find yourself in this situation, here is a beautiful verse to meditate on and memorize...it's lovely, hopeful, and the very thing to hear from God when swirling in self-pity.

"God is good, and doeth good"

Psalm 119:68

There!

That being said, I am sharing a very easy, delicious meal to incorporate into your busy lives. This can be made into a giant pot for a night of fellowship with other families, divided for your freezer, or modified for the single man (hello, Elliot) who may need some tasty variety in his diet. Mostly, it is healthy, and surprise of all surprises, my whole family LIKES it!

FARMHOUSE BEANS

1 lb. hamburger, browned and drained

1 lb. bacon, diced, fried and drained

1 lb. brown sugar (yikes!, but a key ingredient)

1 quart canned tomatoes

1 large jar Great Northern beans, drained

(or 2 lbs. dried beans, soaked and drained)

salt and pepper

chopped celery

chopped onions

chopped garlic

worchestershire sauce

Heat in a crock pot, serve in bowls as stew or on buns. Adjust amount of liquid depending on how you want to serve it.

Breakfast on the Farm...

...usually consists of delicious farm fresh eggs. Over the years, I feel that I have developed the best way to scramble eggs, but I have had to resign myself to the fact that other people in this group think their way is best. So, it is fairly common to buddy up with the other family member that likes scrambled eggs in that particular way so that every one is happy with the end product.

One thing we all agree on~there's nothing like a cast iron pan to cook in!



Every good momma out there serves meals with variety :) , so here is something we make to mix up the routine. Though I have always had a texture issue of sorts with oatmeal, I can honestly say this recipe is the best I've ever had.

Muesli

from Nourishing Traditions, P.457

1 c. rolled oats

1/4 c. almond slivers

1/4 c. coconut

1/2 t. cinnamon

1 1/2 c. warm filtered water plus 2 T. whey, yogurt, kefir or buttermilk

1/2 t. salt

1 c. filtered water

1/4 c. raisins or apples

1 T. flax seed, ground (optional)



Mix oats, almonds, cinnamon, and coconut. Combine oat mixture with warm water mixture, cover and let soak at room temperature for at least 7-24 hours. Bring an additional 1 c. of water to boil with sea salt. Add to soaked oat mixture, reduce heat, cover and simmer several minutes. Remove from heat and add ground flax seed if desired. Serve with butter, cream maple syrup, etc. Serves 4.



This is on the stove fermenting right now. The best part (and I think the key reason I like it) is soaking the grain in buttermilk. Check out Jenna's blog for her post on fresh, raw, home-made buttermilk. It's delicious!

Almond Milk and Something Else...

Feeling frustrated with myself for not taking our eating and health to the next level, I decided to try making almond milk since our goats are drying up, and the cow is not due until the end of January.

This is a great tutorial, and I was pleasantly surprised at how simple it is to make the almond milk. Not only is this a great source of protein and is casein-free, this process is also soaked overnight!

My only obstacle: those family members who remain resistant. To me, it tasted a bit like vanilla ice-cream (can't go wrong there, can I?), but even to my littlest, she promptly produced the most genuine "dry heaves" a 15 month old can muster up. How is that? It is as confusing to me as that moment when a baby reaches for a green m&m (having never seen or tasted it before) yet unequivocally rejects a green pea...

Which brings me to the next green food item...do you know what this is?

Jenna wrongly said these were like lima beans (which I shall never induce my children to such punishment), and Josh , though incorrect, gets the award for identifying it as only a homeschooler-who-loves-science, would. His answer? Whale ovum.

REALLY???

The correct answer: Edamame. We boiled it in the pod, then gave the task of shelling them to Natalie, who diligently podded them all. Quietly, I might add, as she was given to great concentration. Sea salt was sprinkled on them in the bowl, and served warm at the table.

Capriese Picks

In a pinch for a fantastic AND easy appetizer? Try these Capriese Picks for your next party...they're pretty much at every one of our family gathering nowadays!

Ingredients:

small grape tomatoes

fresh basil leaves

fresh mozzarella cheese, cubed
toothpicks

Assemble on toothpick in order listed, arrange on platter then drizzle with balsamic vinegar and olive oil.

Did you know...

"...the coconut is relatively low in protein...it provides calcium, iron, magnesium, phosphorus, potassium, iodine and many trace minerals. The coconut contains up to 60 % fat, and this fat is 92% saturated. But this is no reason to avoid coconut products. The principle fatty acid in coconut milk, lauric acid, is a medium chain 12-carbon saturated fatty acid that has potent antiviral, antifungal and antimicrobial properties." Nourishing Traditions pg. 159

We incorporate coconut milk in soups, sauces, broths, and smoothies. Our favorite use for coconut oil is in our popcorn! If you have a favorite recipe using coconut milk or oil, please let us know...we'd love to try it!

Pina Colada Smoothie (thanks, Shane)

3/4 c. coconut milk

1/4 c. orange juice

1 banana (fresh or frozen)

3 dates

small handful raw walnuts

Blend til smooth.

Red Beans and Rice

1T olive oil
1 (1-lb.) package spicy or mild smolked turkey or pork sausage, cut into 1/4" slices
1 onion finely chopped

4 (15oz) cans Red kidney beans, undrained (we used dried red beans-soaked)
1T Cajun seasoning
2t garlic powder, divided

2 (3.5oz) bags boil-in-bag brown rice (we used regular brown rice)
2T butter
Sliced green onions (optional)

1. Heat olive oil in a dutch oven over medium-high heat. Add sausage and onion; cook 7 minutes, stirring often. Remove from heat, and drain well. Return sausage mixture to Dutch oven; set aside.

2. Using a fork, mash 1 can of beans in a small bowl. Add mashed beans and remaining 3 cans of beans to sausage mixture. Stir in Cajun seasoning and 1 tsp. garlic powder; bring to a boil, reduce heat, and simmer, uncovered, 30 minutes stirring occasionally.

3. Meanwhile, cook rice according to package directions; drain. Add remaining 1 t garlic powder and butter, tossing gently until butter melts. Add rice mixture into bean mizture, stirring until combined. Sprinkle with sliced green onions, if desired.

Enjoy!

In the Kitchen

What a treat to wake up this morning to a farm-fresh scrambled egg, homemade banana bread, and kiwi...all proudly prepared by my sweet seven year old son. Such changes have taken place over the past 15 years as I have learned to embrace and delight in having my children along side of me working/experimenting in the kitchen, mastering basic techniques~leading of course, to proficiency :) in food and meal prep. It hasn't always been this way. Along the way I've learned the joy of the journey itself, which often goes hand-in-hand with spills, messes and imperfections. Most days, I embrace the beauty and delight of the process, knowing that "hands on" and "along side" are the best ways to learn, and the very best ways to create the memories for life. True confessions? My mom recently reminded me that when the twins were crawling/toddling, I trained them not to come into the kitchen!!!! How very sad, but thankfully they have no memory of those days :)

Warming Up!

With east winds blowing strongly this morning, and no sign of letting up, hot soup seems just the thing for our dinner. The children were in and out today with chores and hauling wood, so for their sake we will enjoy my momma's delicious bean soup. Very economical, too!

Ham and Bean Soup

3-4lbs ham hocks (or cubed ham)
6c water
1 1/2 c celery

1 onion - chopped
1 lb white beans (2 1/2c)

2-3 potatoes. cubed

6 carrots

2t salt (taste first)

1/4c fresh parsley

Bring 1st 4 ingredients to a boil. Simmer 45 min. Add beans, cook 2 hrs. until almost soft. Add potatoes and carrots. Cover and cook 30 minutes until tender. Add salt and parsley. Watch cooking time and amount of water. Serves 6

*You might want to think about making some delicious corn bread to go with it*