Sunday, January 25, 2015

Farm Feast Day!

We bought the farm 2010, got it ready fast and moved to it very early 2011 and have been struggling to get it right since!
I've wrote several times about the myth of the simple farm life and romanizing the farm so many tend to do... So not romantic or simple but after these few years, some of our crazy hard work is paying off and The fruits of our labor are mighty good!
Because we didn't move to the farm to be lazy or have a 'the simple life' no grass has grown under our feet here... We jumped right in...tried a lot and failed a lot....the very first year we started our divorce from the grocery store.. Only to marry the feed store! Boo!!! That had to be fixed!!!! Spending as much at the feed store as we used to spend at the grocery store is not my ideal of a subsistence smallholder farm! And certainly not self sufficient in any sense of the words!
So we downsized the un necessary , high input livestock and upped the vegetable growing capacity . 
Fast forward a couple years we hardly ever darken the grocery store door and are starting to concentrate on low input animals , fodder crops, pasture improvement and move our livestock away from the feed store .
We decided to challenge ourselves to a farm feast day... A day where all our food for the day was grown by us!
Our meals are already an extremely high percentage all us but this would be a day where even our seasonings are grown by us! 
Our challenge : all meat, vegetables, fruits, mushrooms , cooking oils/fats and herbal seasonings ate on farm feast day has to be grown on our farm or foraged on our farm or surrounding areas.. Example : my husband & I foraged a bunch of pears one year from my grandmothers farm and our neighbors yard.. Which I canned for future use .. This is allowed in our challenge .
We will allow ourselves the use of salt... Since I can not find a salt mine here! And our beverages , coffee, tea and our evening craft beer... 
And we will allow rising agents , such as baking soda or powder.
The rest is all us!!!!! 

First up! Breakfast :
We typically start everyday like this really....
All grown here...Ducks eggs, greens from the garden and a slice of ham or bacon... lard is our cooking oil here...we have eliminated the dependency on the grocery store for cooking fats and oils with our healthy pastured lard from our heritage piggies and our pekin duck fat ,,,,anytime cooking oil is needed we use lard or the duck fat . We trust the product from our pigs & ducks more than a guy bottling an oil in a plastic bottle !
Only thing that was used in this meal but not grown here ,, salt. 

I grew about 2 bushels of an heirloom white corn last year called Hickory King.. Which we use as our grain. Lunch for us is usually something left over from dinner or a soup.. Something fast and simple..
This wasn't a simple preparation but a very simple meal.
I shelled , ground and make a cake of cornbread for lunch using the corn, duck eggs , our lard, salt and baking power... Delicious !
We ate a leftover pork chop from the last nights previous dinner with it.
Very filling , and on with the busy day!
Our Muscovy duck seasoned with lemon thyme ( yes I grew it too!) a little lard ( Muscovy duck is extremely lean so alittle fat mixed with the juices from the bird and basted over it go along way!) and salt.
Our sweet potatoes stored in the cellar , roasted with my sage , lard and a little salt.
Green beans from last years garden that I had preserved , sautéed with a little salt and lard.
Words can't describe how good this dinner was!!!!!
So our first Farm Feast day ... Not so different from everyday really , but it was an incredible , rewarding challange to document it and see it all laid out!
It also Helps us remember how blessed we are to have such good food and the ability to grow it.
Helps to keep us motivated !!!
Keep going no matter how hard it is and keep improving our methods for growing all our foods.

So so thankful !

1 comment:

  1. Congrats! A lifestyle of hard work that provides satisfaction and a full table is truly a blessing. Thank you for sharing. Deb Baker