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My Fine Homestead Newsletter
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In This Issue:
- Announcements
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In Your Box
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Recipes -
Holiday Braised Brussels Sprouts,
Kale Salad with Apples and Cheddar,
Salt Roasted Turkey, a dry brine method
- On The Farm . . .
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Today is the 2nd winter box.
Upcoming Winter Share dates (1st & 3rd Thursday of each month) -
December 1 & 15, January 5 & 19,
February 3 & 17, March 3 & 17.
If you are receiving this newsletter and you aren't a Winter or Yearly member and you'd rather not continue to receive it, either:
- scroll to the link at the end of this newsletter and click on the Unsubcribe link or
- email me and I can remove you.
But if you want to stay connected and/or like to read the newsletter even though you aren't getting a box anymore - you don't have to do anything. It will show up every first and third Thursday in you inbox.
Previous newsletters are on our website and our Facebook page.
?? Questions ?? stacey@myfinehomestead.com
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Dash, our new Border Collie pup. Pixie is thrilled to have a new playmate.
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Greens Mix - 1/2 lb
Arugula/Red Beet Leaves/Frisee/Asian Greens - probably best used a braising mix
Radishes - 1 bunch Alpine (a daikon variety)
Kale - 1 bunch Red Russian, to use for a salad - tear up leaves into small pieces and massage dressing (including lemon juice or a type of vinegar or some sort of acid) into leaves for a few minutes then let the kale and dressing rest for at least 15 minutes (longer is better) up to overnight before serving
Carrots - 1 bunch
Potatoes - 2 lbs Russet variety
Brussel Sprouts - 2 stalks See picture above. (holding the stalk with one hand, use your thumb on the other hand to push up the sprout popping it off the stalk)
Squash -
1 or 2 butternut or pie pumpkins depending on size
Leeks - 1 bunch
Onion - 2 yellow & 1 red
Garlic - 2
bulb
Sage (with a little Rosemary) - 1 bunch
Chives - 1 bunch
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Holiday Braised Brussels Sprouts
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Peter Gentry
serves 4
1 lb small brussels sprouts 1 tablespoon butter 2 medium shallots or 1 small mild onion, minced 1/4 cup chicken or vegetable broth 1/4 cup whipping cream salt to taste 1 tablespoon Dijon mustard freshly ground black pepper to taste 1 tablespoon chopped fresh parsley (optional)
Trim the stem end of each brussels sprout and remove the loose leaves so you have small, tight sprouts. Melt the butter in a large sauté pan. Saute the shallots or onions over medium heat until soft, 3-4 minutes. Add the brussels sprouts, broth, cream, and salt. Cover and simmer until the sprouts are tender, about 10 minutes. Stir in the mustard, pepper, and parsley (if desired). Serve hot.
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Kale Salad With Apples and Cheddar
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- 4 cups very finely chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed)
- 2 tablespoons coarsely chopped toasted almonds
- 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
- 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
- 2 tablespoons fresh lemon juice
- Salt to taste
- 1 very small garlic clove, puréed
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the kale and massage into the kale. Let it rest for at least 15 minutes to soften the kale. Consider doing this step the night before or even a few hours before you serve the salad.
- Combine the almonds, apple and Cheddar and add to the kale and dressing in a large bowl.
- Sprinkle the Parmesan over the top, and serve.
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Salt Roasted Turkey,
a Dry Brine Method
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DRY BRINE RECIPE
Take note that you can widely change this recipe up as long as you keep the salt the same. The salt will permeate furthest, the herbs and garlic will flavor just the skin and first layer of the meat.
Ingredients:
- ¼ cup kosher salt
- 2 teaspoons each of dried thyme and oregano (or 2 tablespoons each of fresh)
- 3-5 garlic cloves, peeled and pressed through a garlic press of finely minced
- Zest from 1 large lemon
- Zest from 1 large orange
Other possible additions or substitutions: ground pepper (not AIP), rubbed sage, basil, rosemary
Directions:
- Mix in a small bowl. Save lemon and orange for stuffing the turkey.
PREPARING THE TURKEY.
Ingredient:
1 10-14 pound turkey (Notice notes above and below for bigger turkeys)
Directions:
- Remove any gizzards and the neck bone (check both sides of the turkey). Set aside for broth making (or put in the freezer for later use). Remove metal or plastic insert that holds turkey legs. Pat dry with paper towels.
- Sprinkle about two tablespoons of the salt mixture inside the turkey cavity, and then rub the rest of the mixture on the turkey, front and back (you can also gently push some under the skin of the turkey).
- Place turkey on rimmed baking sheet or roasting pan and cover with plastic wrap. Or place in a brining bag and place on sheet.
- Refrigerate for 12-18 hours. Remove plastic wrap or brining bag for the last couple of hours to dry out skin, if desired.
PREPARING TURKEY TO ROAST
(Simply double all of the below ingredients if using a large turkey)
Ingredients:
- ¼ -1/2 cup of melted butter or avocado oil
- 1 large onion, peeled and thinly sliced
- The lemon and orange leftover from the dry brine
- 3 cups of water
Directions:
- Place oven rack at lowest position and pre-heat the oven to 425F.
- If not already, place turkey, breast side up, in middle of roasting pan on roasting rack. Slice the leftover orange and lemon, and stuff them, along with the sliced onion, into the turkey.
- Gently tie legs together (confession – I couldn’t find mine when I was testing this recipe, and it still turned out okay) by crossing the legs and then tying. Drizzle liberally with melted butter or avocado oil. Pour water underneath the roasting rack in the turkey pan.
- Place in oven and cook for 20 minutes. Turn down heat to 325F and cook until a meat thermometer gets to 165F when stuck in the thickest part of the turkey thigh and the juices run clear. You may want to turn the turkey pan around half way through the cooking time. (Basting unnecessary) . Cover with foil if the skin is getting too dark.
- Approximate total cooking time: 8-12 pounds, 2 ¾ -3 hours; 12-14 pounds – 3 to 3 ¾ hours; 14 -18 pounds, 3 ¾ to 4 ¼; 18-20 pounds, 4 ¼ – 4 ½ hours; 20-24 pounds, 4 ½ -5 hours.
- Remove from oven and cover loosely with foil to keep warm, and let rest for about 15-30 minutes. (This gives you time to make the gravy). Carve and serve.
P.S. You need to dilute the drippings significantly as they will be very salty before turning it into gravy.
Link to more information dry roasting and this recipe.
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We’ve been working hard to get ready for winter. We reattached the plastic that blew off the top of the greenhouse during a particularly windy storm this summer. We have most of the potatoes dug. The more temperature-sensitive winter crops have their row covers ready to be pulled over this weekend when it gets colder. The chickens are all processed and in the freezer with most of the turkeys to follow in a few days. Last week I started a winter seasonal job, and this week Bill and the kids started getting our winter wood supply ready in earnest. The rhythm at our house is changing to suit the season. We are eating more soup, going to bed earlier, and congregating in front of the fireplace at the end of the day. That all feels good and right.
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What doesn’t feel so good is our feelings on last week's presidential election. I’m sure it is no surprise to any of you that we didn’t support Donald Trump, Ron Johnson, or anyone else running on a platform that included fear and discrimination.
For a few days Bill, Liam and I walked around in shock and disbelief. Now we have recovered a bit but are solemn and concerned about what the future will bring for us. Having spent years without health insurance in the past, we worry that we might find ourselves back in that situation. We are worrying more about other things like affordable college for our kids, the changing climate, a possible nuclear threat. But even more right now, we are worried for friends and others who feel vulnerable because of their race, religion, sexual orientation, and gender. They are vulnerable. And they are scared. That shouldn’t be - especially in this country founded on diversity.
We are devastated by what they are experiencing and are trying to educate ourselves on how we can productively help. We are discussing ways we can be more involved. It feels like a time for us to come out of our farm bubble to be more active along with others who are also concerned about the future. This hasn’t been a normal election, and we fear it won’t be a normal presidency.
So, in this not normal time, Bill and I want to make sure all of you know we are here for you. We are a community that is connected by our interest in local, organic, fresh, nutritious food as well as the land it is grown on. But even more importantly, we are connected as human beings deserving of respect no matter what.
Our farm is here for you as well. You can come visit and fill up on puppy love (knowing you won’t have to clean up any piddle accidents), you can split wood, or you can just walk and clear your head. However, this Saturday is the first day of the gun deer hunting season so you will want to borrow one of our orange coats and not wander too far from the buildings.
I hope this newsletter hasn't offended anyone by addressing the elephant in the room.
Peace and love,
Stacey
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