Thursday, September 30, 2010

Goats, Troublesome Goats

Our ruminants have been a major focus on the farm. The goats seem to love Carrie, or at least her ax-wielding skills. We have been taking down some poplar (mostly) trees and letting the goats enjoy and defoliate them as part of opening up some paths and pasture expansion. Boris is now courting our various does and my how he flirts with the ladies. It really is a sight to behold. Though it seems some are less fond of his advances and more fond of going out on the town. The goat kids and their teen chaperones (or perhaps bad influences) were spotted on Loop Road late Saturday night, down past Frost Road. We were none the wiser, until hearing the report, as they were in the field near the Turkeys Sunday Morning. Ah, fall, not an easy time.

Wednesday, September 29, 2010

Kale & Potato Hash

Photo from Eating Well
Kale & Potato Hash from Eating Well
Serve as a side with pork or set a poached egg on top for a hearty breakfast or brunch.
8 cups torn kale leaves (about ½ large bunch; see Tip)      
2 tablespoons horseradish       
1 medium shallot, minced       
½ teaspoon ground pepper & ¼ teaspoon salt          
2 cups cooked shredded potatoes    
3 tablespoons olive oil

1. Place kale in a large cast iron skillet and sauté in butter, until wilted, about 6 minutes. Cool slightly, and finely chop.
2. Mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Kale & Potato Hash Tips: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Tuesday, September 28, 2010

Sally the Salamander

A new Green Mountain Girl showed up on the farm this week -- Sally the Spotted Salamander.  She was spotted near the turkeys looking a little sad, dry and lost.  With a bit of TLC from Anna & Mari, Sally started looking better. The spots are really amazing.  Some quick research about spotted salamanders indicates they can live 20 years.  So she was repatriated to the underneath of nice log in the woods, hopefully to enjoy many more years in the dirt.