Battered Fried Perch Fish Roe

I made a number of battered tiny packages of these and I finally have found the way I like them an that I feel give steady results.

I read a number of recipes on line and I did try them, some the batter came off, deep fried had about a 30 second window between perfect and egg glue lol I faithfully tried each batch and then my hounds got the rest of them..

Then we got a winner.. O yes, I stand by these little pockets of crispy thinner edges, bursts of flavour and a pocket of creamy yummy fish roe middle.

I would serve these with potato hash-browns or on a light fresh green salad, or even on fancy bits of toasted breads with a bit of a home mayo under an a touch of fresh dill on top would be awesome.

Batter

  • 1 large farm fresh egg- beaten till light an fluffy
  • 1 tablespoon flour
  • 1 table spoon cornmeal
  • just enough milk to make a thinner batter
  • pinch salt, pepper
  • half tsp of Chili powder

Beat all together really well till smooth

Take your fresh chilled roe and remove all skin and create table spoon portions, in a fry pan put a good amount of oil or lard an melt it down, you want it as med-high but not smoking.

I had eight portions with the batter given, add all you well drained Roe portions to the batter an  allow it cover them, take out a single portion with a standard slotted serving spoon and pour into its spot in the hot oil, swirl it flatter from the top to get it to level out with thinner edges and the main thickness in the middle.

Do not touch it until you have golden edges, then nudge it to make sure its loose off the bottom, cook until solid enough to flip, only needs about 30 second or so once flipped (think easy over eggs) Do NOT over cook these..

Enjoy them hot with the rest of the meal..

Posted in Charcuterie, Fish Recipes | Tagged , , , | Leave a comment

March Garden Overview -2017 Tracking Year Data

Hello Folks, I am going to do my best heading into 2017 to have a big old tracking year, I need to do this and I have the book, the paperwork and the plan..  I will make it happen..

 

March Costs

Output Costs: 0

I was a good girl.. no costs this month went out.. having said that..

*Thank you Aster Lane Edibles for the gift of amazing seeds! Both for personal use and for the landrace program in regards to the Butternut Sqaush Breeding Program

*thank you Jill for the awesome seeds that you have sent in the mail from West that has a short season pumpkin-squash that works and holds so well for you. Grateful!

*Thank you Miss T for the hot pepper seeds, which goes back to Holly’s peppers but are the next generation for my local area and then saved.

*Thank you to Miss G for the seed package that arrived in the mail.. love it! Thank you

  • Thank you to the traveling seed box of Ottawa East!

*Side Note, other then things for coming jobs, but they are not being counted for the farm use. Their costs will either be considered in the job payment and or will be given for refund on cost.

Started a 104 good king Henry Seedlings for a presentation

Started in March-

  • Sweet and Hot Peppers
  • Tomato’s
  • Kale
  • Pots of Pea’s
  • Put a number of cane and soft fruit seeds into cold damp status
  • True Potato Seed
  • Potted up Sweet Potato Slips
  • Mixed early greens
  • Bloody Dock seeds
  • Cabbage
  • Broccoli
  • Started a full tub of self-rooting storage beets with tops started that will be transplanted and grown for bi-annual seed collecting for 2017
  • Sprouting potato that will potted up in the same way that will be used for very early summer small fresh eating spuds, rather then waste them at this point.

March imputes: Sprouts -2 trays per day.. organic mixed sprouts each tray is slightly bigger then the tray at the store at 3.99 each.. so that’s 8 dollars per day in sprouts

Total produced : $248

  • Jan $161. 40
  • Feb $248
  • March $248

March $248

Garden Output to date : In the good $657.40

Posted in Garden, Garden harvest | Tagged , , , , | Leave a comment

March Farm Overview- Tracking Year Stats

Ok, I am wanting to track this down for this coming year..  March came in like a lion and roared and stomped its feet and is ending in the same.. we have had storm after storm , freezing wind, thunderstorms and more..

Normally by the end of march we have spring on the way, I am seeing bare land, I even on some years doing a tiny amount of wild forage of plants starting on the edges of buildings that have the double solar heat from the barn walls and so forth.. this year.  I have none of that.. I am finishing march with a average of two feet of snow still blanketing the farm and drift that are still hip high in some places.

Costs for Feb 2017
Hay-$400.00
Feed- $292
Straw- 24

Farm Output- Personal use only but local costs to replace if bought off the farm

 

  • Eggs: 5 dozen  at 5 per dozen as eating eggs- $25 dollars
  • Hatching Eggs-12 Salmon Favervolle -80 – (I went with the local hatching sale on the chicken hatching egg sellers..  so total of 6.60 per egg and total of 21 eggs $140
  • Mixed Hatching eggs- Locally about $27
    Goose Egg- 11 breeding-Hatching egg-55 Dollars
    Sheep Milk- 24 liter -(Moving the milk price to the same as the lady down the road that sells it at 8 dollars per liter)-192
    Manure: Finished composting down.. at least 50 dollars worth of compost produced this month.- $50
    14 new lambs (current market value per lamb 100 as bottle babies Price dropped down since last month. -1400
  • Lambs info (* for later in the year, I Will adjust the price to reflect the butcher, the return and sale price sale, but for this month, lets stay with if I sold them as a bottle baby this month)
  • 1 goat doeling (as a bottle baby 100) -100
  • Newborn Lamb Hide- 20 dollars

Farm loss’s in Feb

  • One still born lamb, skinned and hide cured..
  • Loss of our Maple season this year.. we had less then three full run days.. worst Maple syrup season we have ever had on the farm.. the tree’s are breaking buds.

Farm extra’s Costs

  • One heritage weaner piglet -$50
  • 3 Mixed Breed Meat Does (rabbit)- $60
  • 4 Purebred Light and Dark Breeding Set -$140
  • 5 dollars worth of hatching eggs

Farm extra’s..
hardware – 0
Ferrier – 0
Vet- 0

Garden Overview Feb

Total Garden Costs -$ 0 (I did not buy anything in the month, but lots of planting going on.. check the Garden Overview for list an full update
Total Garden Return – $248.00

Total Out cost for Jan on for the farm -$971

Total output of the farm in returns -$2,009

  • Jan – In the hole –1,029
  • Feb – In the Hole –1,429
  • March-On the good side -$ 1,038

Yearly total Minus- 1,420 (still in negative but it was a good year in march none the less, Lambs, Goatling, Eggs, Milk and so seedlings are growing!)

March was a bad month weather wise, we set new records in regards to snow for those days and the time of year, we had deep cold temps that killed our sap runs..  and thank goodness for the big barn for all the new babies, and for baby coats. The cold slowed down egg laying for a number of the birds.

I know that this post is coming out one day early but I will adjust if needed but as I am home on the farm and have no shopping plans..

Goals- No selling of anything off the farm is planned, the saving costs are what we would have to pay if we bought in the local free market to replace what the farm produces that improves our lives.

Its a tracking year..

and also I have had and seen a number of comments many times of folks saying, my 5 acres and under homestead needs to pay for itself.. well, I like to think mine does, I like to think that a well-run homestead can do just that! So lets see if I am right or not?

Posted in Life moves on daily | Tagged , , , , | 11 Comments

Hatching Eggs-Set #1

42 eggs are in Hatch #1 this year, a mix of possible chicks, we will see how it goes, I am hoping to do 4 sets of hatches this year, we will see if the hens are willing to produce enough eggs for me to do so!

In this first set we have 21 Salmon Favervolles eggs, I am so excited about these chicks, I ended up with some lovely birds from my import project from last year. They are all grown up and when the weather is better, I will get new photos of them outside caz the boys are now stunning and the girls so pretty as well..

This is a photo of Wash, my awesome rooster that got me started in this breed a number of years ago..  They are so handsome.. I wish that I could see my ground at this time but everything is still so snow-covered here on the farm.

The two sets of mixed eggs are 4- from the single Easter-Egger Mixed hen and 5 eggs from the Malan Hen.. These eggs are marked and the chicks are going to the meat pen, only the pure Salmon Favervolle’s will be kept back.

I picked up a dozen Sarma eggs at the bird sale on Saturday to help fill the spots,  the regular hatching eggs were crazy high prices at around 40 to 60 for a dozen and the rare breed eggs where 100 plus per dozen eggs. I had been starting out bidding on a few of the larger breeds and then I realized that the hatching eggs were just going for far more than I was willing to pay, even the quail and pheasant eggs were 50 to 100, but in sets of 24 to 48 eggs

So I had said to one of my party if anything mixed or whatever comes up under twenty snag them.. so I have a dozen Sarama eggs at five dollars lol once I read up about the breed, I see why they went for that.. they only get as big as about a quail give or take, but they like to lay lots of little eggs.. so I will see what hatches and then I will be selling and or gifting them onward.

They would make a cute little backyard hen for town folks but they are not a good fit for here on the farm for a longer term breed.

I did get 4 chickens at the bird sale, they are in the big barn in quarantine at the moment, and I will work on getting nice photos of them in the near future.. I got a set of light and dark Brahma’s. They are settling in but not laying yet..  I believe that the dark set is the much better quality birds but the light are nice as well.

I am looking forward to getting them comfortable and laying, I hope to get a number of their eggs into a set next time and or into a local friends hatching sets if needed and then I hope that both will prove to be good broody girls that will sit and hatch their own clutches.

 

 

 

Posted in Chickens | Tagged , , , | Leave a comment

Salt Cured Dried Perch Fish Eggs -Seasoning

With a bit of planning and some luck (because lets face it fishing is always a bit of luck) the perch were biting last weekend and as I asked all my fishing friends, if you catch a girl with eggs, please, pretty please with sugar on top.. when cleaning them out.. save those eggs for me.

So you will have a few different recipes shared over the next while, including some that didn’t work and some that did.. and let me tell you this one did!!  I had read about salt cured, smoked salmon eggs on nourished kitchen blog and she tends to really know her stuff.

Now my eggs were so much smaller and most of them had their sacks broken during processing so I had to modify things a touch..  The end result is salty, fishy mouth watering goodness..  Love the color, and depth of flavour to this dried, crumbled “fish egg seasoning”

Only a few more days to fish before the closing of the season for spawning, I am so going to be doing more if I can..

I eat bits of it yesterday and did little dances of joy each time but I also tried it in the most traditional way last night, used as a topping for pasta.. O yes.. it’s the so good that way, I need to tweak it a bit and make it few more times with this type or that type and figure out my measurements before it goes up as a recipe..  but it will be coming

So lets back up a bit shall we..

Ideally you can see your eggs, and these need to be fresh, fresh and kept cold, they should smell fresh and light and they should look it as well. the more you can see them as each egg, the better but I wasted nothing.. its just for some of the other recipes the bigger eggs are better for this process. if they are eggs, they are good for it.

IF you them safely in their sacks, you can do can do a slower air dry on them but I didn’t have that choice, if in the sacks, they can also be given a light smoke on them.

I used 1/4th cup of canning salt mixed into a quart of cold water and I let them cure for 12 hours in the coldest part of my fridge. Per what I had read, I stayed with Glass jars and Wooden spoons and so forth, as everyone said that metal will impart a flavour. (I don’t know if true) At that point I took them out, and carefully removed the eggs from the sacks and any other bits that were attached. the cleaned eggs were put into a glass bowl and I put a plate and drained the last of the brine off.

At that point I spread them on the drying trays, I think I would use the fruit leather trays next time, but live and learn.. this time I did the regular and then put down a fruit solid layer on the tray below them to catch any single eggs that dried and fell though.

I start them out on the highest setting like for jerky.. for a full hour and then dropped them down to herb setting for another five.. allowing them to fully cool afterwards.  I moved them carefully of the trays into a plastic baggy or between two sheets of wax paper would work and I ran the rolling pin gentle over them a number of times..

At that point I had a lovely finished product, dried, salted local Fish eggs, that placed into a clean dry glass jar with lids set and into a cool dry shelf.

 

 

Posted in 100 mile diet | Tagged , , , , | 2 Comments

Cabbage Rolls -Pork with Coucous Recipe

This was a half batch of six very nice large Cabbage Rolls but it could very easily be doubled for a nice big feed of four or five people. This half batch feed us supper and a full work lunch for hubby.

8 Large Cabbage Leaves whole and par-boiled to help soften them, when they turn that lovely softer green color.. you know they are ready to go.. handle with care as they are hot when they come out of their water, allow to cool just a touch before using them.

  • Half a pound of meat- In this case I used pork
  • one Large onion -Peeled and Diced
  • 1 large carrot-Peeled and grated
  • 1 tsp of montreal steak spice
  • 1 tsp of herb-garlic mix
  • 1/2 tsp of keens mustard powder dry form (or black pepper, your call)

Cook and cool slightly..

In a bowl, put a cup of Couscous and boil water, measure your one cup of boiling water and pour over and cover and let sit for five min..

Once your meat mix is ready, add you couscous and mix it up, take your leaf , place a portion of the meat mix in and roll end in, then sides then fold the top over and place in your tray.. repeat till the pan is full.

Over top that, pour two cups of basic tomato sauce and bake for 40 min till hot, boiling and the sauce is mostly gone.. Allow to sit for five before serving for better lifting.

You can serve with a drop of sour cream, or with a side salad or you can just enjoy them as the “whole” meal.

 

 

 

Posted in Recipes from the Root Cellar | Tagged , , , | 1 Comment

Introducing the New Doe’s

I am thrilled with my new Rabbit Doe’s, we have had lovely large breed meat style rabbits on the farm since the first spring we moved here and I expect they will continue to be here for many more years to come. Its always a good thing to bring in fresh blood every so often and when I saw these girls come up for sale from a friend of mine in the local rabbit group, I snapped them up!

Meet Choc-O-La, a lovely brown-white Broken Patterned Rex-Cross Meat  Type Doe. I love this girl for so many reason.. almost six pounds at 5 months, amazing Rex type coat.. outstanding temperament. so sweet to handle and those eyes!!!

This lovely Sweetie is Oppa-A-Daisy, she has a amazing Rex type feel and look to her coat, a lovely heavy body, and is just sweet.. sweet..

Last but not least and making me need to build another full hutch at some point in the next while is Fa-La-La, she is a total chunk of a girl, for her age, just a BIG girl and lovely standard type coat, but lots of color to her (in her to throw), good temperament and really pretty markings.

Posted in rabbits | Tagged , , , | Leave a comment

Waste not-Want Not -When things in the root cellar go.

I would love to tell you that I am always on top of the fresh stuff but sometimes we want to get something done or some things checked and it just does not happen on time.

Lots of time, we can save them in some way, use some part of them, move them into fodder food for the farm critters or just change the focus.

In this case, the beets have sprouted roots and started sprouting leaves.. nice healthy beets that are game to go to town now that they are sure its spring..

So given the amount of them at least a few pounds, I sent hubby out to get one of the bigger pan’s that at one time held Horse Mineral lick block in it and I filled it with enough soil and pushed the beets into the soil and I have a huge block of them..

Grow those greens! because I am going to steal some of them and the rest.. well, I think I might let some of them go to seed.. we will see…

How is everything holding up in your root cellars? Have you overwintered anything that will be planted out for second year seed production?

 

Posted in Garden | Tagged , , , , , | 4 Comments

Moose Maple Stew with Bannock Topping

When the Canada 150 Food Blog Challenge announced March’s month as Maple, I think everyone smiled!

March is sugaring season locally and I have indulged in tapping the tree’s and learning how to boil it down, I have helped friend doing it over big open fires, leading to super dark smoky flavoured syrup, I have boiled it over a clean burning wood stove and then finished it on Propane stove to get that stunning lighter first run syrup.

I felt pretty sure that other bloggers would cover the basic’s, Maple Taffy in the snow, Maple sugar, Sugar Pies and tarts, and of course Pancakes..

Locally, everyone makes super thin crape like pancakes, where I show my western roots with Flapjacks. So I had better share my favorite flapjacks recipe in case you want to try them

Our Flapjacks are high and fluffy!

My current recipe is this..

3 Cups of milk (whole), 2 eggs, 2 tbsp. of melted butter, 3 cups of flour, 2 tbsp. of baking powder, a good pinch of salt.. Mix and cook on a med hot griddle..

My mother says the traditional one is this.

2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, one and half tbsp. of sugar, mix together in a bowl, then one egg in a well in the middle, large mixing spoonful of oil (approx. quarter cup) and then milk to make correct thickness of batter.

While we are talking about local fresh real Maple Syrup, its worth sharing my dear Grandmas pancake syrups recipe from the farm. They could not afford to buy Maple Syrup so Grandma did what she did best.. find a way 🙂

Two cups of brown sugar, one cup of water, bring to boil, and simmer for five min, remove from stove and add half a tsp of maple flavour, can be used hot or cold..  Very running but good flavour

The Second must have when it comes to Maple syrup.. Fried Corn Bread.. Heavenly!

This is a nice and easy recipe to make a cornbread that you are going to slice and fry up golden to be served with butter and syrup..

  • 1 1/2 cups  buttermilk ( you can use powdered buttermilk, really buttermilk or whole milk with two tsp of lemon juice in it to turn it)
  • 1/3 cup oil
  • 1  large egg
  • 1 cups yellow cornmeal flour or cornmeal
  • 2 cup all-purpose flour
  • 1/4th cup of sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt

Mix in order, wet to be added to dry, Do not over mix, grease pan or spray it, 350 time depends on what you cook in, cool in pan, cut into squares, lift out and slice in the middle fry in bacon fat or dry or in a touch of butter till golden brown and serve as fried cornbread instead of pancakes.

However I wanted to talk about using Maple with meats.. it’s a delight to add some rich Maple Syrup and use it to make a truly Canadian Recipe.

Moose Maple Stew with a Bannock Top.

  • 1 Pound of stew cubed Moose or Venison or Lamb or Beef
  • 2 large Onions
  • 3 cloves of Garlic
  • 3 large potato – Peeled and cubed
  • 1 Large Carrot-Peeled and cubed
  • 3/4th cup of maple syrup
  • 1 tsp of fresh cracked Black Pepper (you need the pepper to cut the sweetness and add a depth of heat to the sauce)
  • 1 tsp of salt
  • 1 tsp of Montreal Steak Spice
  • 1 tsp of Salad Herb Blend
  • 1 tsp of Basil

Add the above and mix it together, then pour into your baking pan and add enough water to cover everything, cover with lid or tinfoil and bake for an hour at 350

Make a Basic Batch of Baking Powder biscuit for the top, if you have extra, bake them on a sheet afterwards, mine nicely grew together forming  a solid top.

One cup of flour, 2 tsp of baking powder, a pinch of salt, 1 tsp of sugar (if you want) 1 tbsp. of cold butter or lard or tallow and half cup to 3/4th  of a cup of cold whole milk.. it’s a tricky one, half a cup is not enough, and 3/4th  is too much but if you have to pick on, then go with 3/4th  a cup..

Cut your butter with a knife into little pats, then blend it with your fingers in the same way I taught in regards to your pie dough mixing, or use a pastry cutter, your choice, DO NOT Mix this with a spoon    Once rubbed in and all the above are mixed well together, then make a well in the center of your flour and add your milk

Mix together with a wooden type spoon till it comes together enough to clear the sides of the bowl.. Do not overmix, do not knead, do not turn out onto a floured surface and work it..  REPEAT.. just till it comes together! I know, I know but its important

At this point, you can do it two ways, you can do a spoon drop style cut and put on top of the stew (which if you covered it, would come out dumpling style) or you can just lightly flatten the dough into the shape you need, cut it into squares and move them over to the top. Bake for 30 to 40 min till Golden Brown and wooden stick comes out clean..

Allow to sit for a few min and then serve up together, ideally to be put with a green salad on the side.

This recipe is a favorite among my friends and I get asked to bring it to potlucks and get together’s I make it more often with lamb than with moose or Venison. It is sweet and savory with its own built-in Biscuit Crust.

Enjoy the spring Maple Season of 2017

 

 

 

 

Posted in Canada 150 Birthday Events | Tagged , , , , , , | 2 Comments

High Bush Cranberry- Shrub Drink for the Win

I loved this months Shrub challenge, At the Food in Jars Blog, we even had a Shrub Party.. I made four different kinds, Elderberry, High Bush Cranberry, Elderflower and Homemade Grape.

What we learned at the party

  • the younger crowd all voted Elderberry with vodka for the win
  • If you don’t like vinegar, you will not like the smell of a Shrub, even if you don’t mind the taste itself.
  • Do consider a hot Shrub.. it does not need to be only served cold!

The Winner per all the data crunched.. High Bush Cranberry Shrub, Ice Cold with Polar Ice vodka.

  • 2 Oz of High Brush Cranberry Syrup
  • 1 Oz of White Wine vinegar
  • 1 Oz of Polar Ice Vodka
  • Top up with Cold Water or Sparkling Water or Ginger Ale works as well!

High Bush Cranberries grow wild all over Canada and they say up and down the States as well, it is also grown in Europe in many places. We hunted up and down the back roads till we found a patch that we liked the flavour of the berries on and we dug out a number of the suckering babies (filling the holes back in with compost from the barn to say thank you to the parent plants, which also means that the wild harvest from the bushes have more than doubled in amounts for years to follow)

Over the years they have grown into fine bushes in our food forest area..

We like to make sure that the berries get some good hard frosts on them to help sweeten them up just a touch, and then we use the Steamer to steam the berry’s and collect the juice.

From Which I tend to make awesome jars of homemade High Bush Cranberry Jelly for the next years use. I did not save any Juice only for the Shrub Challenge but I did have a single batch I had made into pancake Syrup instead of Jelly and that is what I used for the Drinks.

Posted in Food in jars | Tagged , , , , , , | Leave a comment