Wild Things Farm

  (Crab Orchard, Tennessee)
Farm life adventures of the Happy Hoer
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It's OK to Play with your Food

Since I'm the one in the family that has chickens, one of the dishes I was to take to the family Thanksgiving dinner was deviled eggs.  Anyone who has tried to boil and peel a fresh egg knows that it's nearly impossible to cleanly peel them.  So, in anticipation of being the designated deviled egg maker, I held 2 dozen eggs in my fridge for 6 months...no, just kidding!  2 weeks is more like it.  They peeled pretty good--I put them in a pot of cold water, brought it to a slow boil and set the timer for 10 minutes.  I put ice cubes in a big bowl with water and when the timer went off I put the eggs into the ice water for a few minutes, then peeled them.  The shells came off pretty easily.  A couple were a little testy, but not too bad. 

I wanted to use some olives stuffed with peppers as a garnish on some of the eggs, just for something a little different.  I took 2 capers and placed on each deviled egg (eyes) and sliced the olives to make a mouth that was open like it was hot.  I scattered the peppers around the plate to let everyone know they were hot so I wouldn't scorch the family members who don't appreciate hot!

 Remember Mr. Bill?  These reminded me of Mr. Bill---"Oh Noooooo!"

See, it's okay to play with your food!  These were a hit at the table :)

 

 
 

Butternut Squash Soup

Part of eating in season includes coming up with new ways to prepare the bounty of the season.  There were several small squashes in the harvest this year that were kept for myself.  Yesterday I made butternut squash soup and this particular blend of ingredients was quite tasty.  I used sour cream because I didn't have any regular cream or half and half; it worked great.  A great way to keep chipotle peppers around is to buy them in the can, transfer them to a glass jar, and they'll keep in the fridge for a really long time.  Just take one out when you need it and put the rest back in the fridge.  If you're not into spicy, then just forget the pepper.

2 tablespoons butter

1/2 onion, chopped

1 small carrot, chopped into 1/2" pieces

2 cloves minced garlic

2 small butternut squash peeled, seeded and chopped  (about 2-3 cups chopped)

1 can chicken stock

1/2 tsp sage

pinch of pumpkin pie seasoning

salt and pepper

about 1/2 cup sour cream (or regular cream or half and half)

1 chipotle pepper, chopped

Put squash in a pot with the chicken stock and start simmering.  Melt butter in a frying pan and saute' onion and carrots till tender then add garlic.

Pour onion and carrots into the squash and continue cooking until all veggies are soft.  Add chipotle pepper, sage, and salt and pepper.  Set pot off the heat and use an immersion blender to puree all the ingredients.  When the veggies are all creamed, add the cream and finish blending.   If you don't have an immersion blender you can put the soup in small batches into a blender or food processor to puree. 

I made some garlic cheese biscuits to go with the soup.  Yum!

 
 

Get to know your veggies--Arugula

Cooler temperatures and shorter days are here, meaning to eat seasonally we need to adapt to what's growing locally.  The new high tunnel has a bumper crop of arugula, just waiting to spice up many salads this fall. 

Arugula has no fat or cholesterol, and it is also a good source of protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of dietary fiber, Vitamin A (5% RDA), Vitamin C (2%), Vitamin K, Folate, Calcium (2%), Iron, Magnesium, Phosphorus, Potassium and Manganese.

A great recipe for Arugula calls for washed and dried arugula leaves, toss them with a Walnut Vinagarette, crumble goat cheese and walnuts on top, then throw on a few dried cranberries--it's a very tasty salad. 

Arugula--even if you don't like it, the word is fun to say!

 
 
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