Baked Fish-So simple, and yet, so good!

My cavegal came out with lunch, I eat it pulled apart and with my fingers, I find it so much easier to feel the bones and get them out before that tender, flavourful moist bite of fishy heaven enters my mouth.

Lately it seems that when I see a post on baked fish, its a fillet done with spices, done on a pan or with a bread crust.. nothing wrong with that but to me that is not baked fish..

A true baked fish is a memory from my childhood, whole fish, cleaned as in gutted and scaled but otherwise whole, give it a good salting/seasoning on the outside, lightly on the inside.. I like to put a sliced onion on the inside, and I put another small onion on the outside along with two big celery stalks, then put in foil and wrap up and fold over the top and bake in oven or on or in coals for about 30 to 40 min till its fall apart tender, save the juice for the best fish stock!

Simple, but o my god so good! yes, you can pull the peices off in parts, remember to take the skin off, if you don’t like it. and then it will mostly be deboned but yes, you will still have to take your tiny bones.. its worth it!

Posted in Food Production and Recipes | 3 Comments

Got my Grumpy Face on.. Respect me or Else!

Got my back to the wall, got my bedding, and as many eggs as I can cover and the urge to be a momma is ruling me..  Try and take my eggs and I will peek you.. Don’t even look at me wrong or I will warn you right where you can go! LOL Don’t mess with me, I’m a warrior momma..

Anyone else got a broody hen? I will post chick photos, she has been on for a number of days now, so the odds are good she will stay firm at this point..

Posted in Critters | Tagged | 5 Comments

Homemade Herbed Pork Ravioli in a butter sauce..

Flour, a bit of olive oil, lots of mixed dried herbs, two duck yolks and a touch of cold water.. Mix, and work into a dough.. allow to rest before rolling it out.. Split the dough into two, roll your top first and you want it about 15 percent bigger then your bottom roll out, so when you split it, make one just a bit bigger for the top.. use your flour to keep it all from sticking and roll out and then lift and move over your top to rest, then roll your bottom out, and then run your ravioli pasta rolling pin over it or score it with a pizza cutter in lines. Fill them with a scant 1/2 tsp of the filling of your choice. In this case, finely diced slow roasted pork hock, minced onion and finely diced celery with a touch of my homemade green pepper pasta sauce to bind it together. Carefully lift your top over and then match your roller and roll over it once slowly and with good force.. then take your pizza cutter and finish the lines. Pinch the edges on each one as you lift them up and lightly flour them as you do so.. then allow to rest at least five min, just to help your seals a bit.. Heat up a big pot of salt boiling water, and slip them in one at a time, the water should not be at a roiling boil so you can’t see but it should be boiling enough that the ravioli will lift within the first 15 to 20 seconds after it hits the bottom as you don’t want them stick.. they will take about 2 min or so to cook though an float to the top, have a cast iron just warm with a touch of melted butter, as they rise, slip them out with a slotted spoon and move them over to the butter pan. Toss them to coat them in butter, it will thicken a touch with the fresh pasta, give it a touch sea salt and black pepper and a put a little bit of basil on top. Dig in and enjoy.. DH gave it a 2 thumbs up!

 

 

 

 

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Tripe Recipes from Wilderness..Mexican style..

Thanks Wilderness for sending me the recipes, and here they are folks.. Please note, I have not made these and have no personal views on how these recipes are but I like what I am reading 🙂 
 
Menudo
2 1/2 Pound Tripe
1/2 Calf’s foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf’s foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf’s foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf’s foot, garlic, onion and water. Cook as
directed above.
   
Menudo  11

Paella
1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
 
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Posted in Food Production and Recipes | 4 Comments

March Challange 2012-Overview

Well, a year has come and gone between march challange 2011 and march challange 2012 and I have to admit that while I did better at keeping to the challange in 2011 (never cheating once) were as is in 2012, out of 93 meals and 62 snacks, we had five opps in terms of eating something at a meal that should not have been eaten.. I know… I know.. BAD farmgal!

Now that I have the owning up done, lets get to the meat of the challange, and that was that I was very succesful at filling in any and all blanks in the food storage and pantry that was found in 2011, the simple truth of the matter was there was no found gaps in 2012 in regards to anything that could be there..

I wanted some fresh things, like crunchy sweet-sour apples, but the truth was I had dried apples, chunky apple sauce and a ton of apple sauce in the house.  It was like this in over an over again, would like fresh peppers, but have jars of dried peppers or bags of frozen peppers in the house, or jars of salsa.

Meat was pretty much the same, canned, dried, or frozen, or fresh if you were willing to butcher to get it.. and there was done of things to make many, many different dishes.. When it came to dried goods, rice, barley, oats, coucous and flours of different kinds all made their way to the cooking..

Having the farm to including the fresh things both from the barns and the yard with our unnatural mild weather, meant I was able to start bringing in new fresh greens, sprouting was also used for add crunch and flavour, and then throw in the dozens and dozen of eggs coming into the house and in no way! were we lacking.

The biggest thing I found in this challange was not that my pantry or my farm didn’t cover the basic’s it was that I got tired of never having a break from it..  I need to make more things that can be done up as “quick” meals, make and freeze a batch of buns just so there are there when needed, break out more pickles an or salsa for crunch in dishes, make and freeze some meat filled dumplings, make some pizza’s and get them in the freezer ready to go etc

While in the cold of winter, I love being able to reach for soups or stews in the spring or summer, I want different foods and sometimes I don’t want to make them always myself.. that was what I learned this march challange..

I love to cook, I think anyone that has read the blog for a while know’s I love to cook but sometimes everyone needs a  break.. and that is what I learned, I need to plan and make ahead break meals and I need to be just a touch more willing to call it a “you are on your own meal” now and again..

Posted in March Challange | 3 Comments

A little Farmgal Family History- The first of my family to come to canada on my mothers-mothers side..

We first hear of Lt. William Graves (1) in the Township of Granville, Annapolis Valley, Nova Scotia, Canada.  In a Confirmation of Land Grants, 1764, William Graves was given lot number 11 in Granville Township.  This land grant was awarded to William as a result of his military service in the French and Indian Wars which ended in 1763.

It is believed that the parents of William may have been Thomas Graves and Ann Stone.

Massachusetts Officers in the French and Indian Wars, edited by Nancy S. Voye, shows William Graves having two tours of duty.  His rank is Lt.; residence in Massachusetts is Weston.  From Nov. 2, 1759 until July 1, 1760 (43 weeks, 5 days) he was in Annapolis, Nova Scotia, in Capt. Daniel Fletcher’s Company, under Colonel Frye.  He signed on for another tour of duty, remaining in Nova Scotia, stationed in Annapolis Royal in Capt. Jabez Snow’s Company from July 2, 1760 until Dec. 16, 1760 (33 weeks).

It is not known whether William returned to Massachusetts at the end of his duty.  He married Elizabeth Williams in 1760 in Granville.  No exact date of marriage has been found.  Their first child, William, Jr., was born Sept. 1761 in Nova Scotia.  This would seem to indicate that William never returned to the Colonies (at least not for any length of time) after being stationed in Annapolis during the Wars.

A Nova Scotia 1770 census for Granville, Annapolis Valley, lists “Lt. William Graves and family of 1 woman, 2 boys, and 1 girl: 5 Protestants from America”.  Nova Scotia land records state that William applied for land “on the river of Annapolis Royal” sometime before 1777.  In 1783 William and his eldest son, William, Jr., crossed the Bay of Fundy (the body of water separating Nova Scotia from New Brunswick) and joined the Loyalist settlers in New Brunswick.  They arrived in Saint John, New Brunswick, and received a grant of 2,000 acres bordering on Kennebecasis Bay on the outskirts of the loyalist city of Saint John.

The Story of Sussex (New Brunswick) and Vicinity by Grace Aiton states “the two Williams (father and son) made their way up the Kennebecasis in Indian canoes and camped on the site now occupied by the Penobsquis United Baptist Church before settling at Springdale.  From there they spread up the Portage Valley and were the first to make use of the upper reaches of the river for the operating of mills.  William, the son, was the noted strong man of his day, and he thought nothing to harness himself to a sled loaded with farm produce and haul it over the frozen river’s surface to Saint John.”

love that qoute, even 9 generations ago the men where built like bulls LOL”

Since William’s wife, Elizabeth, did not accompany him and their son to New Brunswick, it is assumed she was deceased.  Family stories say she died in Nova Scotia and was buried there in Annapolis Valley.  No death record or marked grave exists to verify this.

A book written on the history of Granville in Annapolis Valley states that William and Elizabeth’s other son and daughter remained in Nova Scotia.  They both married, had children, and a few of their descendants remained in Nova Scotia at the time this book was written (in 1888).  An Elias Graves, born 1766, was granted land in Aylesford Township in 1810.  There he married Miriam Parker in 1792 and raised their children.  Since it is recorded he moved to Aylesford from Annapolis, it would seem very likely this Elias was the other son of William and Elizabeth listed in the 1770 census.  There is also a record of Sarah Graves, born about 1768, who married Joshua Fowler on 26 Feb. 1792.  She may have been the daughter of William and Elizabeth.  There are no birth or baptism records to verify these assumptions.

It is not recorded when or where Lt. William Graves, Sr., died, but it is assumed to be in New Brunswick, probably in Kings County where he had settled with his son, William Jr.

Then cross over to the armstrong side of the family.. as well as over the sea and you can track it back to the 11th century..

The origins of this powerful Border family are said to go back to a “Siward Digry” (sword strong arm) who was the last Anglo-Danish Earl of Northumberland and a nephew of King Canute, who reigned in the 11th century. The name became widespread in the north of England and the Scottish Borders but their main power base became Liddesdale in the Borders. Gilbert Armstrong was a steward of King David IIand in 1363 acted as an ambassador to the English court of King Edward III

The family grew in strength and could muster 3,000 horsemen and virtually controlled the whole Border region at one stage. This meant that they were in a more or less constant state of conflict with the English lords and earls on the other side of the border with England.

The power of the Armstrongs became a perceived threat to the monarch of Scotland and King James V (who reigned from 1513 to 1542) tricked John Armstrong of Kilnockie into meeting him at Hawick – and promptly hanged him. A few years later, however, the Armstrongs refused to support King James V’s invasion of England. It is possible that this made a difference at the Battle of Solway in 1542, which cost King James his life.

The Union of the Crowns in 1603 brought an official end to the cross-border conflicts but old habits died hard. In 1610 the Armstrong laird was hanged for a reiving (cattle rustling) raid on Penrith. The Armstrongs were scattered at that time and there has been no chief of the clan since then. Many Armstrongs moved to Northern Ireland and also around the world.

The most travelled Armstrong has to be Neil Armstrong who was the first man to walk on the moon.

The Armstrong motto is “Invictus maneo” which means “I remain unvanquished”.

Posted in Family | 8 Comments

Food Storage Friday-03-30-2012

Welcome to another round of food storage friday.. the problem is, nothing is new!! No really, its quiet around here, sort of.. I have been playing with recipes, and tripe, bone marrow and quail this week.. its been fun but not very food storage related..

I’m not adding anything to the storage because the few things coming are being eaten fresh, and I’m buying things.. so.. lets say all well in food storage and take ourselves to future of what will provide food to stored 🙂

Lets talk about using stones to create mini heat sinks in spring to help get a head start on just one or two plants of different things for the purpose not of the main harvest but for kitchen use..

I think this is something that is not talk enough about in regular garden books, they talk about planting whole rows and then processing amount of x for day and then done, I’m game for that, we need it for our canning/pantry filling gardens but we also need to kitchen garden, and that is slightly different.. This plant should not even seeded out yet in regular garden, but here it sits in a hot manure box greenhouse with a rock heat sink, almost six weeks early and the joy of it is, by the time it does need the help or the protection and it will overrun and outgrow its planting area, the weather will be perfect, and I will have summer eating squash by may for my kitchen use!

Do you use rocks to create micro-heat sinks in your garden? Do you use rocks in your garden to create water holding spots in your garden? Do you move your rocks around during the season for different uses? Do you watch ditches or walks to find the right size and shape of rocks to be used in different ways in your gardens?

 

Posted in Life moves on daily | 2 Comments

Fire Grilled Quail Recipe with instuctions on how to spatchcock it first..

I think I will start with the finished dish and the recipe first then show how to do the spatchcock afterwards.. I know that this picture does not do this justice but I promise you this got a five out five from DH and it was lick your fingers good!

Spatchcock the quail (see below, its super easy) and then make the marinade..

Marinade Recipe

  • 3 tbsp or so of olive oil,
  • 2 crush garlic cloves
  • 1 tsp of red wine vinegar
  • 1/4 cup of good quality soy sauce of any kind you like.
  • 1 tsp of raw honey
  • Salt, fresh cracked black pepper or just use Montreal steak spice if you like it.

Mix it together, cover the quail and allow to sit together for at least 40 min but I did mine an hour..

Then as its cold, damp and windy, I didn’t make the fire, I did it in the oven in cast iron but it still turned out fab but the recipe calls for it on the BBQ. So I pre-heated my oven to 400 and put a little good bone marrow fat in the cast iron to get hot, then I put the quail in it, I basted once and added the last of the sauce in the pan and deglazed the pan with it and it was so good, we drizzled it on everything on the plate. Grill or bake for about 10 to 15 min.

Now all spatchcocking the quail mean is that you are going to take poultry shears or a very sharp knife in my case and cut along either side of the backbone and then remove it. Place your quail breast up on the cutting boards and open up the ribcage pushing down firmly to flatten the bird for even cooking..

 

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Roasted Bone Marrow-With recipes..

This is a nod to my beloved Grandpa, who I remember as a child encourging me to try that lovely roasted bone marrow on my pork chops,while he smacked his lips over his.. This one is for you!

I have a couple different recipes, Grass-fed bone marrow is going to be alot more healthy for you, then feedlot bone marrow will be, but that is the case for all kinds of meat. See if you can find a local farmer that is butchering whole, and the odds are good you can wrangle some “soup” bones out of him and voila.. bone marrow included!

This is one of those things that is eaten world wide and by almost every single culture, it is even featured in some of counties national dishes, it was so popular in England and Europe that at one time, they had their own marrow spoon’s made..

Typically roasted bone marrow is served with on toast, with a sprinkle of course sea salt.. but there are so many other things to do with bone marrow.. I decided to show two uses in the same dish..

So you have lovely oven roasted bone with marrow in, served with freshly done bone marrow baking powder biscuits, or you can make these into dumplings if you perfer.

Ideally you want bones that have a hole on both ends so you can push, but as its going to be used in the biscuits, you can dig it out if you need to.. let them sit at room temp for at least 20 or 30 min till they are softened a bit, then you can either push the whole peice out or you can dig it out.. once the fat is out, chop into small cubes, and use as the fat in your typical baking powder biscuits.. However if you are roasting your bones to scoop, pick the ones that are open only at one end 🙂 this photo is of a whole peice pushed out, and then sliced into rounds for me to make planned coming dish, breaded and fried melt in your mouth bone marrow croutons!

  • 1 4 inch beef bone marrow cubed.
  • 1/2 tsp of salt
  • 1 tbsp of baking powder
  • 1 tbsp of sugar
  • 2 cups of flour
  • 1 cup of milk

Just gently mix though, its a soft drop style biscuits, bake at 350 till golden brown..

When you roast your bones, put a wooden stick down the middle it should go in with no push back and it will get brown and puffy on the top..

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Garden “monday” and Monthly “How does your Garden Grow”

Ok, I need an extra 6 hours in each of my days at the moment LOL, Spring came early and I have hit the ground running but I feel like we are going!, going! but never quite getting there if I know what I mean.. O well, it will all come together over the next month or so I hope!

Plant something: Tomato, Peppers, Green onions, leeks, ground cherry’s, greens, spinach, assorted herbs, pea’s, beans, sqaush, pumpkin, some mixed different flowers.

Harvest something: Everything counts – Wild greens, Daylily bulbs, horseradish, Pea Shoots, Mixed greens, Spinach, Eggs, Milk, Duck, Chicken. Successfully transplanted 5 new grape vines that was started last year.

Preserve something: Yogurt, Soft Yogurt Cheese, Cured a leg of lamb

Waste not: Regular farm closed loop composting.

Want Not: 6 spend day out of 29, all quiet on this front!

Eat the Food: Food storage Friday and Opps!

Build community food systems: Working on hosting a free plant swap, we will see what comes of it.

Skill up: Pruning, Hugelculture working and building, Grooming, and foot care on critters, Worked the draft cow. Started new grape vines.

Running total for 2012- FarmGal-How does your garden grow.

Total output : Seeds- 146 dollars, One order for Fruits, Fruit Bushes 55 dollars and a second order of native fruiting bushes 166 dollars, Supplements for the garden and soil building etc 143 dollars

Impute’s : Sprouts $18  Greens $26 Pea Shoots-$8 Wild Greens-$12 Maple Syrup-$40, Green Onions-$2

Output : $510

Impute : $106

In  the hole by $404

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