Monday, October 3, 2011

Out Rebecca's Kitchen Window

Here are the Top 10 reasons I know I live on a farm.
10. I never get to sleep IN with my husband because he has to go out early and milk the cows!
9. If you have somewhere to go, the animals know about it and that is the time they decide to get out of their pen.
8. No matter which window I look out of from my house, I can see animals!! How many people can say that! ha
7. When my husband wants to go for a walk, it's not down the road, its through the pastures so he can check the cattle and their water!
6. When you mow down the lane, you may run over a cow pile from the milk cows that went down the lane to their pasture!!
5. Sometimes, when I am leaving and want to go down our lane, I have to take down the electric fence first!
4. Your husband brings things up to the front door, that most husbands would never bring up to show their wifes.  Like the big snapping turtle he caught in the ditch, the owl that was catching a chicken each night to eat, new baby calf, a baby Killdeer, a garden snake, a hawk!!! See what I mean!!
3. If my windows are open I can be awakened each morning by the sounds of cows, sheep, pigs, chickens and turkeys!! Who needs an alarm clock anyway?!!!
2. I have lots of healthy meats, eggs, and milk to drink and never have to go to the grocery store to purchase them!
1. I know I live on a farm, because we have approximately, 10 milk cows, 25 beef cows, 2 bulls, 40 yearlings and calves, 5 sows, 1 boar, 13 piglets, 400 laying hens, 200 broiler chickens, 150 turkeys, 40 ewes, 60 lambs and 2 rams, and believe you me, the saying the "the grass is always greener on the other side of the fence" is a motto, that our animals stand by 100%!!!

I was just thinking about how David Letterman does all those top 10 things when I was walking around the farm for some exercise. Our farm sits on a corner and so I can walk down one lane, down road 3 to road N and then up our other lane and get a half mile in!!  So thought you might enjoy what I came up with, which is all true!

On Sunday afternoon, I was helping Gary with chores, we went out to move the cattle down a little farther in the pasture.  The guys have the pasture in sections and then when the cattle have finished eating down a section, they move them down the pasture a little farther and so on and so on.  So Gary and I went out there on the Kabota to do that and we spotted a baby calf in the pasture.  Gary had put one of our milk cows out there awhile ago since she was going to have a calf, but she wasn't due till mid October.  Sure enough though, it was her calf and she had had it early.  It was a cute little heffer, but rather weak.  It looked like Daisy (the mother) wasn't taking care of her, so we loaded the calf up onto the Kabota and drove her back to the farm. She is doing good and will hopefully be a milk cow later on. 

Unfortunately, we lost that sweet little premature heffer calf 3 days after she was born. :(  She was the sweetest little thing. 

My recipe for the day is:  Cheddar Chicken PotPie **** Or if you don't have time to put a crust on top just leave it off and add more milk to make it a chicken chowder!!! :)

Cheddar Chicken PotPie

1 cup unbleached flour
1/2 teaspoon salt
5 Tablespoons chilled butter, cut into pieces
3 Tablespoons of cold water

 1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup unbleached flour
1 - 1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese, myself, I like the Vermont Sharp Cheddar Cheese
4 cups diced cooked chicken (or you can use canned chicken)
1/4 teaspoon poultry seasoning....I really like the flavor poultry seasoning gives chicken and turkey dishes
Salt and Pepper to taste

For crust:  combine flour and salt in a mixing bowl.  Cut butter into flour until the mixture resembles a coarse meal.  Gradually add the water, mixing gently with a fork. Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.  For filling, heat broth to a boil in a dutch oven or large saucepan.  Add vegetables: simmer 10-15 minures or until tender.  Blend flour with milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly.  Stir in cheese, chicken, poultry seasoning, salt and pepper.  Heat until cheese melts.  Spoon into a 10-in.  (2-1/2 to 3 qt.) casserole dish.  Set aside.  On a lightly floured board, roll crust to fit top of casserole dish, trimming edges as necessary. Place in casserole over filling; sealing edges. Make several slits  in center of crust for steam to escape.  Bake at 425 degrees for 40 minutes or until golden.  Yeild: 6 servings.

*Note: you can purchase whole chickens from us and cook it whole and then take the meat off the bones and use that for your chicken* *We also have chicken parts and turkey parts, just check out our website for what we have availabe at that time*

Till next time...wishing you a week filled with much joy!



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