Silly Goose Farm

How to Make Fire

2012-01-25T12:25:00.004-05:00

The last few weeks were cold at Silly Goose Farm. I mean, we were lucky to hit 10 degrees on many days, plus it was windy. There are only a few things that can beat the winter chill when it's that severe: Whiskey (preferably in Hot Toddy form), a big bowl of hot soup or stew, and a blazing fire.

Since I lurve whiskey, make a mean stew, and heat my whole house with wood, I suppose I'm well-equipped to handle the long, hash Upstate New York winters. Heating with wood is a very sustainable practice with several benefits, and as much as I love it, I sometimes don't love hauling wood into the house on especially cold and blustery days. But nothing - and I mean nothing - heats like wood. The warmth goes right down to the bone.

For many, having a wood fire is a luxury often reserved for wintertime getaways and perhaps an outdoor bonfire. Should you find yourself in a situation where you can let loose your inner lumberjack and set some logs ablaze, here's a how-to to surely make the fire-starting process easy (this method works for woodstoves, fireplaces, firepits, and chimneas).

What You Need:
-Kindling wood
-Seasoned, dry firewood
-Old newspaper
-Matches
-Ash pail
-Work gloves (unless you have grizzly lumberjack hands or don't mind getting splinters)
-A decent set of fireplace tools (most important: a shovel and a poker)

IMPORTANT!! If you haven't used your stove/fireplace in a while, have your chimney cleaned by a professional sweep to prevent a chimney fire. Regular use of your fireplace or woodstove actually helps to keep the chimney clean and free of debris.

Open the damper. The damper is a little metal flap the regulates how much air is exposed to the fire (more air, more fire). The damper is usually a little lever that sticks out from the stove pipe (on a woodstove, it's that big pipe off the top or back of a stove that leads to the chimney), at the bottom of the woodstove, or above the opening of the fire place. Outdoor fireplaces and chimneas typically do not have a damper. You will know if your damper is "closed" if you start your fire and smoke fills up your room... simply turn or pull/push your damper lever in the opposite direction to open it (the smoke will go up the chimney). You want your fire to have lots of air at first to help it ignite.

Start out clean. Unless you have hot coals in your stove (etc.) from the previous fire (which will help ignite your next fire), remove any ash that might have built up using the shovel. A layer of ash will just choke out any air that is trying to get to your fire. Place ashes in an ash pail and move outside or out of your way (nothing is harder to clean than accidentally dumped ashes). If your woodstove has an ash pan in the bottom, remove the ash from there, as well.

Add newspaper and kindling. Newspaper and kindling are essential to building a good fire because they are dry, ignite easily, and have lots of surface area for sparks and flames to take hold of. You want to alternately layer your kindling, essentially building a "Jenga" tower, with newspaper in between. Start with two to four pieces of kindling in the bottom of the stove/fireplace that are parallel to each other, and place lightly twisted newspaper between the pieces (to "lightly twist" the newspaper, grab one sheet of paper in the middle, then pull the sides down and twist once so it looks like a "log" or "stick"). Then, take a few more pieces of kindling and stack them on top of the first layer in the alternate direction in the same manner as the first layer (with newspaper). Do this four or five times in total (when I build a fire, I typically use eight-ten pieces of kindling and about eight-ten pieces of newspaper).

Light it up. Take your matches and set them to the newspaper. Keep the doors on your stove/fireplace slightly ajar (if you have them). If you kindling doesn't seem to catch on fire, add a few more pieces of newspaper.

Add firewood. Once the kindling is starting to burn, add a few logs to the fire (start with one of two, depending on size). It is important to make sure the wood has lots of room for air to circulate around it (and draw flames up around it). Once those logs have caught fire, you can add more wood. Close the doors on the stove (and on your fireplace, if you wish). Adjust the damper and close it about halfway to maintain a good flame and to keep the heat in the house and from going up the chimney.

Maintain your fire. Each time you add more wood, be sure to open the damper, then close it halfway after a minute or two. Add wood as you deem necessary - the more frequently you add wood, the "hotter" your fire will burn. If your fire isn't burning fast enough, open the damper. If it burns too fast, close the damper. This is the best way to regulate how much heat you produce from your fire.

Extinguish your fire. The best way to extinguish a fire is to let it die out naturally. There really isn't a way to abruptly put out a fire in a stove or fireplace. Just use your poker to move the logs away from each other, close the door and open the damper - the fire will take care of itself. Be sure to keep anything flammable away from your fire. I actually leave my woodstove running when I leave the house because I know that if the door is shut, there isn't anything that can catch fire outside of it. I also make sure any furniture is several feet away from the stove so that the heat of the stove won't spark a fire on anything flammable. DO NOT throw water on your fire - you could burn yourself with steam and create a tremendous mess.

There you have it! While it might sound like a lot of steps, starting and maintaining a fire is quite simple and has great benefits. If you have any questions, please don't hesitate to leave them in the comments or share them on Facebook or Twitter! Enjoy the rest of winter and keep warm!!

Top image via Pinterest. Other images my own.

Resolutions

2012-01-18T15:07:00.000-05:00

For last year's words belong to last year's language and next year's words await another voice. And to make an end is to make a beginning. - T.S. Eliot

I'm happy 2011 is history. It wasn't a great year for me. Sure, many nice things happened, but overall, it seemed to be filled with disappointment and hardship, regardless of how I tried to redirect my path. 2012 is a clean slate with endless possibilities, and I'm looking forward to making the most of the next eleven-and-a-half months.

My most lovely friend Deborah knew I was having a hard time recently, and like a good friend would, she lifted my spirits with a thoughtful card that included the above quote. Bingo, I thought. This is exactly how I need to approach 2012. This year is going to be momentous in my life for many reasons: The restructuring of my personal life; the launch of a new business; the exciting adventures that lie ahead for Silly Goose Farm... the list is really endless.

I don't think I've found my 2012 voice yet. I'm working on it. I'm developing a new language all my own that will guide my actions, thoughts, and feelings through this year. I'll pull from the positive experiences of previous years, but work to re-imagine my life in only the most positive ways. I think it will brace me for any future failure or hardship I might face.

I could list out all my resolutions (and believe me, I have many), but instead I'm going to post about how I've put my resolutions into action. I'll talk about the little things (start making 2012 Christmas presents now!) as well as the big things (like my quest to drop a few lbs, among other things). Hopefully some of what I'm aiming to accomplish in 2012 resonates with your own personal goals. Perhaps we'll be each other's support system.

And who knows... maybe we'll even understand each other's unique new voices.

Picture via Pinterest

Biscotti

2011-12-12T09:59:00.001-05:00

Sometimes I swear I should be Italian. I love the language, the culture, and especially the food. But alas, not a drop of Italian blood in this lady. I am rather homogeneous (Scots-Irish, English, Welsh, with one descendant down the line being of Apache heritage). Besides having a high tolerance for alcohol, this lineage has also led my family to be a sole supporter of Coppertone.

One Italian tradition I learned to love while visiting the country with my mother was biscotti (dipped in either espresso or wine). A few years later, while I was slinging pancakes in a local cafe, I was re-introduced to biscotti. After my waitressing shift was up I would take an espresso and piece of chocolate biscotti (technically, biscotto) to accompany me on the ride back to my apartment.

Biscotti is incredibly simple (remember: I don't make anything that's "hard") and like biscuits, if you have a good base to work from, you can expand the flavors immensely. I recently made a large batch of gingerbread biscotti and espresso chocolate-chip biscotti to send to three lovely ladies as part of the Great Food Blogger Cookie Swap. It was so fun to send out my cookies in their little tins, only to receive three batches of scrumptious goodies in return. If you missed out, don't worry, I heard the organizers will do it again next year!

Special Shout-Out: I sent my cookies to Annalise at Completely Delicious, Jewel at Eat Drink Shop Love, and Tanvi at The Hathi Cooks. In return, I received Double Chocolate Crackles from Amber at Amber's Confections, Molasses Cookies with Orange Sugar from Emily at Back to the Cutting Board, and Dark Chocolate Cafenela Cookies from Leslie at My Kitchen is Open. Now, on to the recipe.

********************

Biscotti
Makes 20 pieces

Base Recipe
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs

1. Preheat the oven to 350 degrees Fahrenheit. Combine the flour, baking powder and soda, and salt together. Set aside

2. Beat together the eggs and sugar until combined and pale (that's how you know the sugar has dissolved). Add in dry ingredients and mix until just combined.

3. On a greased cookie sheet (this is one of the few times I actually dig out my Sil-Pat), form dough into log about three inches wide and 12-15 inches long. Bake for 25-30 minutes until lightly browned.

4. Remove biscotti from the oven and allow to cool enough to handle. With a serrated bread knife, cut the biscotti into about 20 pieces (more or less, depending on how thick you like you biscotti). Be sure to cut straight down into the biscotti to get clean cuts that doesn't cause the cookies to crumble. Arrange back on the cookie sheet and back for another 12-15 minutes until the biscotti is dry and crisp. Allow to cool on a baking sheet. Enjoy by dunking into your favorite Italian beverage.

Espresso Chocolate-Chip Biscotti
Start with base recipe, but add to egg/sugar mixture...
2 teaspoons instant espresso or coffee powder
2 teaspoons hot water
1 teaspoon vanilla extract
(or 3 teaspoons very strong espresso and 1 teaspoon vanilla extract)

After incorporating dry ingredients, add six ounces of chopped semi-sweet chocolate or mini chocolate chips. Bake as above.

Gingerbread Biscotti
Start with base recipe, but add to dry ingredients...
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon orange zest

Bake as above.

Biscuits

2011-11-29T12:00:00.001-05:00

PS - I made that coffee mug!!

There are certain recipes every kitchen-savvy person should have in their repertoire for last-minute emergencies. Go-to dishes that can pinch hit and are flexible enough for myriad uses and adaptations. For me, biscuits are it. They can find a place in nearly any meal and once a good basis is established, they can be manipulated to fit a whole host of scenarios. My biscuit recipe is adapted from Baking with Julia, a cookbook I'm not sure I could live without. Seriously... go buy it right now. You won't regret it.

These biscuits can be made in advanced and frozen. Just be sure to keep them in a freezer bag and remove as much air as possible to prevent freezer burn. To reheat, place them in a paper bag in a single layer, close the bag by folding up the open end and bake for 10-15 minutes in a 350 degree Fahrenheit oven.

********************
Biscuits
Makes 8 3.5" Biscuits

4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt (preferably Kosher)
2/3 cup vegetable shortening
2 cups milk

1. Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine flour, baking powder and salt. Cut in shortening with two knives or a pastry blade. Stir in milk. Mix until just combined.

2. On a well-floured surface, turn out dough and dust with flour. Pat the dough out with hands until it is 1/2-inch thick. Fold dough in half, then in half again. Pat until the dough is 1/2-inch thick. Do this at least two more times, making sure not to overwork the dough. Folding the dough will help to give it "lift" and layers.

3. Use a 3.5" biscuit cutter to cut-out biscuits. Re-fold scraps and pat the dough out to 1/2-inch thick again (you'll probably end up with a little ball of dough left - pat it down and make it into a mini-biscuit). Brush the tops of the biscuits with an egg wash (one egg mixed with 1 tablespoon of water or milk). Let the biscuits rest for 5 minutes.

4. Place biscuits on a greased cookie sheet (or better yet, on a pizza stone hot from the oven) and bake for 12-15 minutes, or until biscuits have risen and appear golden on top. Place on a cooling rack. Enjoy!

Some more ideas: Serve these biscuits at breakfast with butter and jam or at dinner with herb compound butter (you could even dust the tops with a little herbed salt before baking). These biscuits are a great companion for strawberry shortcake - just sprinkle some sanding or demerara sugar on top of the dough after the egg wash. For a savory kick, try adding 1/2 tablespoon of dill and 1 cup of grated cheddar cheese to the dough, or add 2 teaspoons of Old Bay seasoning and use these biscuits to sop-up melted butter at a seafood bake. Herb fans should try adding sage, a la this guy.

A Silly Goose Farm Thanksgiving - 2011

2011-11-28T10:50:00.001-05:00

Another Thanksgiving come and gone. It's hard to believe that 2011 is almost over, but I'm very much looking forward to saying au revior to this year and welcoming 2012 with open arms. Until then, how about a little retrospective on the 2011 SGF Thanksgiving celebration?

This year's dining crew was the same as last year's, except Eric was big enough this year to sit at the table with us (well, sort of at the table -- he kept trying to stick his hands in the mashed potatoes and dump the gravy boat over his head).

I made place cards out of cardstock, vintage bird images, and alphabet pasta (yes... alphabet pasta. Listen, I had to get some Martha OCD out at 2am on Thanksgiving while the pumpkin pie was cooking, okay?). I used a similar method to make a "pie banner" (see pictures below). I got my inspiration here.

I tried to keep the tablescape relatively un-fussy. Some pumpkins and gourds for centerpieces, plus my turkey candlesticks I thrifted from Goodwill, paired with fresh-pressed linens. My $30 collection of antique china, vintage silver, and wine glasses topped of the look.

The menu wasn't too complicated, either (and almost all ingredients came from within 150 miles of our table). Here's what I made:

Maple and Cider-Glazed Turkey

Mashed Potatoes

Apple, Onion and Sage Stuffing

Pan Gravy

Brussels Sprouts with Bacon and Grapes

Roasted Carrots

Cranberry Sauce

Biscuits

Herb Compound Butter

Pumpkin Pie

Chocolate Cream Pie (made by my mom)

Vanilla Whipped Cream

Vanilla Ice Cream

Rub some herb butter under the turkey skin and roast it breast-down for maximum juiciness

Brussels Sprouts - Best part of the meal

The feast came together pretty well! Except that my oven went on palliative care mid-point in cooking the turkey, so I had to microwave the poor bird. Based on how moist and tender the gobbler actually turned out, I might nuke the turkey every year! Thankfully, that was the only hiccup of the day (unless you count my temper-tantrum in the kitchen when I noticed the turkey was uncooked and the fact that the dog almost ate half the meal off the table before we sat down). We paired the meal with a lovely Sparkling Riesling. A few more pictures to illustrate:

Based on this face, the meal was either really good or completely awful

Edith playing with her food...

...and Grammie threatening her.

I hope you had a lovely Thanksgiving feast, too, and that you have counted all your blessings many times over. This year, I'm especially thankful for my independence and will to always strive to be better and achieve great things. I think that theme will continue into 2012 (and of course, I'm always thankful for my family, friends, and lovely readers like you! Thanks for reading along :-). I posted some ideas for a secular grace over on the Eat Local blog, if you'd like to take a look. If you have questions or requests for recipes, please leave a note in the comments or find me on Twitter or Facebook. Now... bring on December!

Guest Room Essentials

2011-10-27T12:32:00.000-04:00

Hosting houseguests can be scary and daunting. Questions will undoubtedly run through your head; questions like Are the sheets soft enough? Does it smell funny in here? How will they find the bathroom light switch? Will they be hungry when they arrive? I ask myself these questions (somewhat obsessively) when friends and family come to stay with me. I've found that by keeping a few simple guidelines in place and having a ready-to-go stash of goodies makes the process that much easier. Here are a few guest room essentials to have on hand (ps - this isn't exclusive for a guest room... these items work great for any "room" you share with your guests!)

1. Milk Bottle Jar Candle $20
2. BEELUX Mandarin and Clove Candle, $11
3. Chesapeake Bay Candle Organic Cotton Candle, $6.50
4. Vintage Quilt, $295
5. Organic Cotton Throw, $44
6. Directional Incandescent Spot Light 2-Pack, $5.50
7. LED Automatic Nightlight, 2-pack, $12.50
8. Organic Cotton Pointelle Throw, $22
9. Snowflake Nightlight, $9.50
10. Vintage Sconce Nightlight, $8
11. Organic Cotton Sheet Set, $28-$54
12. Avalon Grapefruit and Geranium Hand and Body Lotion, $9.50
13. Divine Chocolate Salt Fudge, $9.50
14. Ceramic Bud Vase, $7

Have any other essentials? Let me know about them in the comments!

Hosting Houseguests

2011-10-25T13:39:00.000-04:00

WAAAY back in September I had the marvelous pleasure of hosting Liz (from Octavia and Brown) and Tara (of The Prippy Handbook) at Silly Goose Farm for a few days. I absolutely adore both ladies and I'm so lucky that I get to call them my friends. While both gals are the easiest house guests ever, I still wanted to make them feel welcome and especially special. Here are some helpful, sustainable tips for hosting overnighters at your home that prove useful for me!

1. Make sure your space is clean. This is probably a given, but eliminating the dust bunnies from under the bed shows you care about your guests' comfort. It also helps deter any allergic reactions that your guest might have (no one wants to be sneezy from dust and dander). To that point...

2. Use neutral cleaning products. Make a concerted effort to use natural, eco-friendly agents when tidying up your home and doing laundry. Some detergents and products rely on harsh chemicals and overwhelming scents to create the "clean" feeling. You can clean just about anything with a little borax, salt, vinegar, water and/or essential oils. The fabulous Kate Payne has some great suggestions on her website. I'll be posting my own all-nautral, homemade cleaning remedies soon!

3. Find ways to brighten up your space. Fresh flowers and soft candlelight are great ways to do this. If guests have a problem with the flowers, it's easy to remove them. Invest is long lasting, lightly-scented or non-scented candles that are soy- or natural/beeswax-based.

4. Don't let your guests get bored at night. Visit your local library and check out some magazines that suit your guests interests or highlight local places and spaces. Some libraries even have bins of magazines they are looking to unload, so grab some for yourself, as well. (bonus - it's free!) You could even check out some DVDs or music for your guests' enjoyment.

5. Anticipate your guests needs. I'm not saying suddenly become clarvoyant and read their minds. But think about what they might need while at your home. I like to keep a basket with toiletries (extra toothbrushes, lotion, asprin), a few snacks, and a bottle of water or two in the guest room (I also throw in other little things, like lint rollers, for "just in case" situations). What a relief it will be for your guests when they can turn to that basket for a forgotten necessity after a long day of travel! Another helpful trick - leave a basket of blankets, quilts or pillows available for your guests in case of a chilly night. These things make all the different, I promise you.

6. Keep local information handy. Have a few maps of your area in the above basket, or turn to Dr. Google to print off some maps and highlight local eateries and attractions. Go paperless and suggest that your friends download some smartphone apps like OpenTable, UrbanSpoon or Foodspotting to use while they explore your neck of the woods.

7. Think of the small touches. Isn't is always nice when you go to a new hotel or inn and you find mints on the pillow, or a chilled bottle of wine, or a simple note? Create that same experience for your guests. Leave a little card letting them know how happy you are for their visit. Present a simple gift (I sent Tara and Liz home with some jam. Try including a little box of chocolate or bar of soap from a local establishment to remind your guests of their time at your house). One night, I left some chocolate-chip cookies on the nightstand as a midnight snack. Think of something sweet and simple you could do to make your friends feel extra-welcomed.

9. Be sure to leave a light on. Or at least a nightlight. You don't want guests stumbling around in the middle of the night trying to find the bathroom, so put nightlights (or electric candles) out strategically to help night owls find their way.

Any other tips you can suggest? What to do you do to prepare for houseguests and weary travelers? Leave me your thoughts in the comments below, continue the conversation on Twitter, or shoot me a note on Facebook!

Images courtesy of Martha Stewart Living, Nicola Laird's Pinterest, Janey Pugh's Pinterest, and Mariah Hermsmeyer's Pinterest,

Tomato-Braised Short Ribs and Creamy Parmesan Polenta... And A Giveaway!

2011-10-18T15:23:00.000-04:00

Here in Upstate New York, fall has certainly arrived. The leaves are stunning this year (some of the most vibrant reds and oranges I have seen in years) and when the sun goes down, the house begs for the warmth of a wood stove. Autumn is also the time when slow cookers come out of the cupboard and the smells of stews and braised meat waft through the house (I'm getting hungry just thinking about it). How about some delicious braised short ribs? I posted my Tomato-Braised Short Ribs and Creamy Parmesan Polenta recipe over on the Eat Local blog... I hope you'll check it out. While the meat cooks away in the oven for a few hours, this dish really only takes about 15 minutes of hands-on time, perfect for a lazy Sunday or casual dinner with friends (you can watch a movie or take the dog for a walk while it hangs out in the oven).

But wait! There's more!

I've entered this recipe in the Calling All Cooks recipe contest, and I've been selected as a semi-finalist! But I need your help to make it to the finals. If you could, please head over to Facebook and vote for my recipe by "liking" it. The top five make it to the finals. Voting ends Wednesday, October 19th at 1pm, so you don't have long! I'd really appreciate your help.

As a thank you for your vote, please let me know in this post's comments that you voted for me, and you will be entered to win a gift basket full of tasty treats from Silly Goose Farm! Just leave a way to contact you, as well (like your email address). Already voted? That's okay. Get your friends to vote and leave me a note in the comments telling me you voted. A winner will be announced on Friday!

Thanks again for your help! PS - While you are on Facebook, stop over and "like" Silly Goose Farm, too!

Thanks everyone for your support. I was the runner-up in the competition (but I still netted some great prizes and amazing exposure). As a thank you, all three commenters (Tara, Christine, and Becky) will be receiving a special gift from Silly Goose Farm -- thanks for your sweet notes, ladies!

Where Did September Go?

2011-10-04T17:03:00.001-04:00

Hi everybody! Thanks for hanging in there with me while I took a hiatus in September. It certainly wasn't a planned blogging break, but sometimes life just throws you curve balls and you have to do your best to hit a homerun and not strike out. How is everyone doing? I'd love to hear about your September and what fun, exciting things happened for you (or even the not-so-fun, if you'd like to share). Here's a quick recap of my September:

First, we dealt with storm clean up. Not fun. Dave (with the help of Edith... kind of) chopped down some of the trees that fell. We will chop up the down apple trees once they have stopped producing fruit (that is going to be a very, very sad day). Good news is that some of the fallen trees can be used as timber to make beams for the barn renovation.

About a week after Irene came through, we had Tropical Storm Lee make an appearance, dumping more rain on the farm (and in the basement). Of course, during that time, we had house guests, so instead of the rounds of bocce and cocktails on the lawn, the farm tours, and chit-chatting on the porch I had hoped for, my poor guests were subject to freezing rain and yucky weather. Bummer.

Speaking of house guests... the wonderful Tara (from The Prippy Handbook) and Liz (from Octavia and Brown) were here at Silly Goose Farm for a few days while they scoped-out the Brimfield Antiques Show. It was such a pleasure to host them, catch up with them, and show them around both the farm and the city of Albany. Fun times! I can't wait to spend more time with those two bundles of fun (both in my city and theirs!). More to come on their visit...

September was mainly spent harvesting. I'll still picking at least a half-bushel of tomatoes a week (that's about 25-27 pounds!), as well as carrots, rainbow chard, cabbage, Brussels sprouts, broccoli, hot peppers and lots and lots of herbs. Corn is pretty much put-up for the season, so that's done. Don't get me started on apples... I could easily pick two dozen bushels a week and still have more picking to do. Grapes are coming in, and pears will be ready to pick soon.

With all the apples, I've made LOTS of applesauce, apple butter, apple relish (delicious with corn fritters) and of course, apple cider! My parents came out last weekend for our first pressing, and I did a small pressing just this week. Many, many more gallons to come. I'm making hard cider this year and I'm VERY excited to share that process with you!

Of course, there is the every day, non-farm stuff, as well. Always plenty of work to do, lots going on with the charitable boards I serve on, and whatnot. Edie is making no progress on potty training (any tips appreciated!) and Eric is more mobile and talkative every day. It's such a pleasure to watch them grow, but their very active imaginations drive me bonkers sometimes (like last week when they got all the wine glasses and champagne flutes out of the china cabinet, poured their cereal in them, and were toasting each other. Funny, but what a mess). I'm scaling back on client/consulting work, and I am continuing to launch and start-up my new business (I can't WAIT to share that with you!). We also celebrated my mom's birthday and my parents' 25th wedding anniversary in September. Yay parents!

I've had some fun posts go live in the blogging world (just not here.. haha!). September brought two posts with From Scratch Club - one being a Locavore's Guide to Booze and the other a DIY Apple Cider how-to with two fun cider recipes. I hope you'll check them out! I've also become the new Eat Local blogger over at the Times Union. I'd love it if you hopped over there and left me a comment (a very special thank you to Michael Huber for giving me the gig!).

I said goodbye to September and hello to October by doing my very first food demo! I participated in Honest Weight Food Co-Op's Third Annual Harvest Festival with From Scratch Club. We had a lovely tent and great food samples and demos throughout the day. I showed attendees how to make apple cider at home. It was a great turnout and I think everyone (including me!) learned a lot that day. Here's a great recap of the day. Can I get some finger-snaps for the lovely gals at FSC, especially Chris, for all the hard work they did to pull this event off? Brava, ladies!

So, that's my September in a nutshell. How was your month? What exciting things does October have in store for you? Thank you again for hanging in there with me in the turbulent month... more yummy sustainable living posts coming your way!

Hurricane Irene

2011-09-03T10:47:00.000-04:00

Hello friends. So sorry for my radio silence lately. Our community was hit hard by Hurricane Irene, only a few days after a freak earthquake hit the Capital Region. While we did suffer some damage, we were incredibly lucky. Many of our neighboring towns were severely flooded or washed away altogether. The news and images are just devastating, and to be honest, I've been having a hard time pulling myself together enough to blog about it. At our farm, we were without power for several days (which I actually don't mind. The problem is that we have a well for our water source, which means that we can't run the water pump to get water if we have no power). But again, we were lucky. Power went out on Sunday, and there are still several thousands of people in our area whose service has not been restored. Both my camera and my Blackberry were flooded by Irene, but I was able to snap a few early pictures before they both died on me.

We had several trees fall, including these Locusts

Some trees were snapped in half

The apple orchard received the most wind damage. Entire trees uprooted. Other

trees were split in threes. So sad

The little creek in the barnyard became a lake

This is just behind the barn

The middle Locust tree lining our road will have to be removed.

Look how much the wind knocked it over

These were all the pictures I managed to capture. The last one was the next morning, after the storm had passed, just before my camera died. We had some water damage in the house (the basement was flooded pretty bad) and my garden is all but kaput. I'm sure many of your will roll your eyes at that garden comment, but it is our food for the year. Tomatoes have burst and are rotting on the vine. Same goes for the pumpkins, squash and melons. Too much moisture. Our little town was evacuated due to flooding. Those that live in town are continuously reminded to boil their water. With not having water ourselves, Dave thought it would be best if I took the kids to my parents' house. What usually is a two hour drive took 10 hours instead. All roads leading out of town were closed, except for one back road. Edie, Eric and I came back yesterday to see all the damage first-hand. But again, we are lucky. Our house still stands. Most of our possessions are intact. Our family is safe. While we can afford to supplement our garden with items purchased at the market, many people cannot. Many people in my community have lost everything, including their homes, farms, livestock, family, and way of life. I just heard about a farmer who had to bury several cows and lost 80% of her corn crop. She's not sure if she can survive the winter as a farmer. Wet hay is combusting in barns, causing fires and further damage. Here are a few pictures of the damages from around the region:

From the Times Union

From the Daily Gazette

After the water receded, from the Times Union

Middleburgh, NY - A neighboring town (from the Times Union)

From the Times Union

These problems aren't just isolated to my neck of the woods. Vermont, Massachusetts, and New Jersey have all experienced substantial flooding. Damage is purported in the $10 billion range (one of the top ten costliest disasters in US history). Milk and produce prices will surely spike because of the damage. New York City might start to feel the effects on its water supply (Watershed Post has done a tremendous job posting on the storm and aftermath. Click here for an aerial view of the damage).

Many thanks to all the crews, first responders and National Guard personnel that have been working tirelessly to bring our community back to life. I plan on helping some local farms this Labor Day weekend with clean-up efforts. If you can, please help my little rural community, who so desperately needs it. These aren't cities with large coffers of emergency funds. These are small farming towns that work day-in, day-out to provide your family with the food you consume every day. Please think of them.

Ways you can help:

Help hard-hit Schoharie County farms by donating to the Schoharie County Community Action Program.

Labor for your neighbor!

Buy a book for a child who lost theirs

Purchase a window sign from your local Price Chopper

Donate $10 to the Salvation Army to help in recovery effort by text STORM to 80888

Buy local! (Shop at Farmers Markets or encourage your local grocer to stock shelves with local items and produce)

Contribute to the Regional Farm and Food Project

Thank you for any small way you can help, friends! Sending all the best your way, and keeping my fingers crossed you never get hit by disaster.

Food Swap Recap - August

2011-08-25T15:36:00.000-04:00

This past Sunday marked the latest From Scratch Club food swap. Held at All Good Bakers, I was impressed with the diverse crowd! Lots of new faces ready to roll up their sleeves and get swappin'. I brought some herbed salt in cute wire-latch jars, some carrots from my garden picked just an hour earlier, and some flowers from around the farm.

I spy Becky of The Mixing Bowl Diary, Sarah from Farmie Market, and Chris with From Scratch Club in this picture.

Turns out nobody wanted my carrots (suckers! I ate them myself and they were dee-licious). In exchange for my four pots of herbed salt, I received a batch of rosemary flatbread (which I'm eating right now with some tasty hummus), a jar of local honey from Wind Women Farm, some amazing, perfectly seasoned salsa, and a jar of chile, cayenne, and brown sugar mustard (from Ms. Chris herself). I also won a brick of cultured thyme butter handmade by Nick and Britin of All Good Bakers. I've yet to really enjoy it, considering how much I lurve butter. My flowers were given to Chris and Christine as a thanks for organizing the event. I picked two bouquets: The "pink" bouquet had zinnias, cosmos, and holly hock; the "orange" bouquet had marigolds, zinnias, sunflowers, and chinese lanterns. Chris generously gave me a half-pint of onions pickled with apple cider vinegar, thyme, and brown sugar in return. I made out like a bandit!

We will be holding another swap in September (as well as some fun special events with author Kate Payne!), so check out the From Scratch Club blog or Facebook page for more information. I hope to see you there!

Herbed Salt

2011-08-25T10:18:00.000-04:00

Get ready for one of the easiest, most useful recipes ev-ah. Herbed salt takes less than 5 minutes to make, but has myriad applications. Try a little on homemade french fries or potato chips. Or try a lot, a la salt-crusted fish. It's a simple touch that makes the dish just a smidge more special. It's also a great way to use up an overflow of garden herbs. I recently brought this to a From Scratch Club food swap and people clamoured for it!

Have any other suggestions for herbed salt use? I'd love to hear!

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Herbed Salt
Makes Approximately 2 Cups

2 cups Kosher salt
1/2 cup finely chopped herbs

1. Wash and thoroughly dry your herbs (you can use any herbs you like - I went Provençal and used thyme, rosemary, tarragon and sage). Finely chop herbs.

2. Combine herbs and salt together. Store in an airtight container (you can use immediately, but I like to let it sit for a day or two to let the flavors marry). Keep in the refrigerator for up to one month.

Peach Pie

2011-08-22T10:00:00.001-04:00

My dad's birthday was last week, and given the choice between peach pie and his favorite cake (a chocolate mayonnaise cake - don't knock it until you try it), he'll usually choose peach pie. How appropriate, then, that peaches in the Northeast hit their peak right around his birthday! While I'm still dabbling in perfecting my peach pie recipe, here's the recipe I'm currently using (if you have a great recipe or some tips, please share them in the comments! I'd love to hear). It's a great way to wrap up this week's Peach-Palooza.

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Peach Pie
Makes one 9" pie

Crust:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8-10 tablespoons ice water

1. Combine flour and salt. Add shortening and cut it into the flour mixture until it resembles coarse cornmeal or small peas.

2. Add the water, one tablespoon at a time, until the dough is able to form and hold a ball.

3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least an hour. Roll onto a well-floured surface. Makes enough for a double-crust pie.

Filling:
1/2 cup sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups thinly-sliced, peeled peaches (fresh or frozen - do not thaw frozen peaches)
1 egg, separated
1 tablespoon milk or cream

1. Preheat over to 425 degrees Fahrenheit. In a large bowl, mix together sugar, tapioca, cinnamon and nutmeg. Add peaches and stir to cover the peaches with the sugar mixture. Let stand for 20 minutes.

2. On a well-floured surface, roll out one-half of the pie crust dough to form an 11" circle. Transfer the dough to a 9" pie plate (either by gently rolling it back on to a rolling pin or by folding into quarters). Mold the dough to fit the pie plate and leave an overhang of dough. Prick a few holes in the bottom of the crust with a fork. Brush the bottom of the crust with the egg white. Roll out the second half of the dough (in the same manner as the first) and have it ready to cover the filling.

3. Once the filling is ready, add it all at once to the prepared pie plate. Cover the filling with the second half of the pie dough. Crimp the edges of the top and bottom crusts together. Cut three or four small slits in the top crust to allow steam to escape.

4. Mix together the egg yolk and milk. Brush over the top of the pie, and sprinkle with sugar (optional). Cover the edges of the pie crust with strips of aluminum foil. Place pie on a baking sheet.

5. Place pie in the oven for 30 minutes. Remove foil from pie and reduce oven temperature to 375 degrees Fahrenheit. Bake for an additional 30 minutes or until pie filling bubbles and the crust is golden. Cool on a wire rack.

This recipe is adapted from the Better Homes and Gardens New Cookbook (an essential for every kitchen).

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PS- I'm thinking of doing a entire series of pie tutorials. Is that something you would be interested in reading? Let me know in the comments, and in the meantime, here are a few pictures of my Dad :-)

Camping this year at Belvedere Lake

Last fall

My favorite picture of my dad and I

Blowing out his birthday pie candle with help from Edie

SWILLED: Peach Cocktails

2011-08-18T10:54:00.001-04:00

Today's peach-fix comes in the form of a summery libation (or two). Peaches are surprisingly versatile when it comes to cocktails and work well with several types of alcohol and mixers. I'm over at From Scratch Club today talking about two peach cocktails (and a mocktail substitute), the Positano Peach and the Sweet Savannah Sipper. Make them tonight to help kick-off your Thirsty Thursday and prepare for the weekend!

PS - Eric really liked the non-alcoholic version of the Sweet Savannah Sipper, and here's proof (he just learned "Cheers!" too, so he likes to clink glasses with Dave :-)

Peach Fruit Leather

2011-08-17T10:59:00.000-04:00

Peach Week goes nostalgic today, with a take on old-school Fruit Roll-Ups. In efforts to "adultify" this a bit, let's call it Fruit Leather, instead. Most recipes you find will tell you that fruit leather requires a dehydrator, but I'm going to debunk that myth. You can most definitely make fruit leather in your standard old oven. Any fruit can be used to make fruit leather, but "firmer" fruits (like apples and pears) might require a bit of water to "loosen" the puree up.

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Peach Fruit Leather
Makes Eight Large Strips

4 cups peaches (skinned, pitted and diced)
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

1. In a blender, puree all ingredients together until smooth (if the puree is a bit thick, add some water to thin it out).

2. Line a jelly roll pan with waxed paper or a Silpat and spray with nonstick cooking spray. Preheat oven to 175 degree Fahernheit (if it doesn't go that low, heat to the lowest setting).

3. Spread the puree onto the prepared pan and spread out into a thin layer. Bake in the oven for 6-8 hours (or longer if necessary - a humid day might cause this to take longer). The fruit leather is "done" when it easily pulls off of the waxed paper or Silpat and stays together (with the pliability of actual leather).

4. Fruit leather can be wrapped in waxed paper and stored in the refrigerator for up to two months. This makes a great treat for lunches (especially with Back-to-School coming up!) and doesn't have any of the nasty chemicals or preservatives of conventional Fruit Roll-Ups. Enjoy!

Peach BBQ Sauce

2011-08-16T10:07:00.000-04:00

Someone said to me recently, "That's BBQ sauce? It looks so light!" And it's true. When most people hear "BBQ sauce," they expect a ruddy red condiment with a tomato tang. But not this recipe. There is no tomato at all here! Just peaches and lots of yummy spices, essentially. The acidity that is typically found in tomatoes is presented by other ingredients. This peach BBQ sauce has a fiery kick to it, so don't be mislead by the pale color - this sauce has strong enough "legs" to stand up to most BBQ applications (though my kids like it on chicken nuggets). I paired mine with wood-grilled baby back ribs. Have fun with this, and if you make it, report back to me on what you paired it with!

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Peach BBQ Sauce
Makes Roughly 3 Pints

3/4 cup red onion (about one medium), diced
2 jalapeño peppers, minced with seeds*
4 cloves of garlic, minced
2 teaspoon kosher salt
4 cups peaches, skins removed, diced

1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/3 cup brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1 tablespoon whiskey

1. Heat a large pot over medium-high heat. Add onion, peppers, and garlic into the pot and sprinkle with the salt. Sweat until the onions turn translucent (reduce the heat if needed to avoid burning the garlic).

2. Reduce heat to medium and add the peaches. Use a wooden spoon to break the peaches down. Add vinegar, Worcestershire sauce and vinegar and bring to a simmer.

3. Add the brown sugar, Dijon mustard, black pepper and cloves. Simmer until slightly thickened and stir often (about 15 minutes). Add the whiskey and cook for two additional minutes. Remove from heat.

4. Ladle one-quarter of the sauce into a blender and puree (be careful of steam!). Or use a stick immersion blender to puree in the pot. This sauce can be hot water bath canned, frozen, or kept in the refrigerator for one month. Enjoy!

*If two jalapeños seems to spicy for your taste, you can reduce to one pepper, with seeds, or completely eliminate the seeds altogether (the seeds are the hottest part of the pepper).

How to Remove Peach Skins

2011-08-15T12:00:00.001-04:00

Peaches are fuzzy little buggers. Unlike their cousin, the nectarine, peach skins are not universally accepted in all recipes. For pies, crumbles, and other dessert-y applications, you will want to remove the skin. The best (most sane) method for doing this is blanching.

So, the first step is to select your peach. If you are picking peaches yourself, choose peaches that have a nice golden color with a "blush" on them (the blush is the pinky part). Peaches will ripen off the tree, so don't hesitate to pick "hard" fruit as long as it isn't green. If purchasing peaches that have already been picked, choose a peach that gives slightly to gentle pressure.

To begin blanching, bring a large pot of water to a boil. While waiting for the boil, make an ice bath (cold water and ice) in a large bowl. If your peaches are ripe to slightly over-ripe, go ahead and dunk them into the boiling water for about a minute or so (don't overcrowd them). Remove the peaches from the water and dunk them in the ice bath. Let them chill for about 30 seconds. If your peaches are still a little firm, make a small X-shaped slit in the bottom of each peach before you blanch them. This will help to loosen the skin.

Remove your peaches from the ice bath and rub them between your hands. This loosens the skin, and you should be able to slip the skins right off. If the skin is still stubborn, it's okay to re-blanch them. Discard of skins.

Pitting the peaches is the next step. Peaches that are ripe have a natural groove that runs vertically around the peach starting at the stem end. If you can find this, simply slip your thumb into that groove and run it along the pit. The first half of the peach should slide right off. Wedge the pit out of the second half and discard the pit (or try growing a tree!). If you can't find this, run a paring knife along the pit vertically around the whole peach (that is, starting and ending at the stem). Most of the time, you'll end up with two perfect peach halves. The rest of the time, you'll end up with mutilated parts of a peach. In this instance, puree up the pulverized peaches and make a lovely Bellini, some fruit leather, or cook up some jam. Because of this, I recommend buying slightly more peaches than you think you'll need :-)

It's Peach Week!

2011-08-15T08:32:00.000-04:00

Peaches are in season here in Upstate New York (yep, peaches grow up here!) and so I thought I'd dedicate a whole week to the lovely fruit. I recently picked two bushels (about 65 pounds) of peaches with some friends with From Scratch Club. Since then, it's been peach-mania here on the farm. From jams to pies to cocktails, the peach has been the shining star of the kitchen. I'll be sharing some recipes and tips with you here this week, and I hope you'll enjoy some of them and report back on what you think! Are you a peach fan? Do they grow where you live? PS - Peaches kind of have a nostaglic touch for me. The restaurant/cafe I worked at in college was called Peaches, and it's where I met Dave (he was a patron and I was his waitress :-).

Dessert Pizza

2011-08-03T10:29:00.000-04:00

Everyone loves pizza, right? RIGHT?! I certainly do. I also love sweets. So, put "pizza" and "sweet" together and you get the perfect meal: Dessert Pizza. I posted the how-to on this delicious dish over at From Scratch Club. Check it out if you get the chance. Nectarines and black raspberries not your thing? Here are some other Dessert Pizza suggestions:

- Raspberry jam, mixed berries, drizzle of chocolate

- White chocolate, strawberries, chopped pecans

- Lemon curd, candied citrus peel, mint leaves

Enjoy, and for more of my From Scratch Club posts, click here.

Queen Anne's Lace Jelly

2011-08-01T10:22:00.000-04:00

Sometimes when I make a recipe, I can't help but wonder who thought of that? Who decided to try these ingredients, and how many did they try before they found the right one? This notion ran through my mind often while making Queen Anne's Lace Jelly. Seriously, who was the first person to walk through a field, gather an armful of the flower and think hey! I bet that would make a tasty spread. Let's cook it up and see what happens! I think of things like this a lot (blame the history buff inside me - I keep a journal of ideas for history books I intend to write one day, and subjects like culinary history are front runners). Of course I had to turn to Dr. Google for such answers. Here is what I found:

- Queen Anne's Lace is the progenitor of modern carrots. In fact, it is know as "wild carrot" (and if you dig it up and crush the roots, it smells like carrots)

- The flowering period for Queen Anne's Lace (in the Northeast) is typically June through August

- Queen Anne's Lace has medicinal qualities, much like many other herbs and wildflowers. It is thought that the plant can act as a diuretic, sooth the digestive tract, support the liver and aid in waste removal by the kidneys. It also aids in the treatment of dropsy/edema

- The leaves of Queen Anne's Lace (as with modern carrots) contains a high level of porphyrins, a hormone that stimulates the pituitary gland and can increase sex drive (bonus!)

- There is conflicting evidence on the effect Queen Anne's Lace has on fertility (depending on what part of the plant is used). While some claim it can increase fertility, others claim it acts as a contraceptive, and can even cause miscarriage. If you are preggers, I recommend you stay away, as with most other herbs

- Queen Anne's Lace is a dead ringer for Hemlock (yep, like the kind that killed Socrates). Be extremely careful when harvesting the flower to make sure you have the right one. The easiest way to differentiate the flowers is that Queen Anne's Lace has a "hairy" stem, while Hemlock has a smooth stem

- The source of the name is disputed, but many stories point to Royal fashions, the Patron Saint of lacemakers (St. Anne), and several instances related to Queen Anne of England/Denmark

For more information on Queen Anne's Lace and to see pictures, please visit The Carrot Museum

So, back to the jelly - Queen Anne's Lace Jelly isn't what I would refer to as a Peanut Butter and Jelly staple (like Strawberry Jam is), but more an accompaniment to a lovely cheese plate (alongside a nice creamy brie, candied nuts, and buttery crackers). Like other flowers jellies (lavender, rose, etc) it has a very herbaceous, medicinal taste. The only way to know if you like it is to try it, so here's the recipe, have at it!

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Queen Anne's Lace Jelly

Makes Approximately 2 Pints

18 fresh, large Queen Anne's Lace flower heads*

4 cups boiling water

1/4 cup lemon juice

4 cups sugar

2 packages powdered pectin

3 drops natural red food coloring, if desired

1. Fill the sink or a large bowl with cold water. Submerge flower heads in the water and slosh around to remove any insects. Drain flowers.

2. Place the flowers in a large pot** and cover with boiling water. Cover and let sit for several hours or overnight. Essentially, you are making a very strong, stinky Queen Anne's Lace tea.

3. Strain the cooled "tea" through a sieve lined with cheesecloth. Save the tea, discard the flowers.

4. Rinse your pot and add the tea back in. Heat over a medium-high flame. Add the lemon juice, sugar and pectin. Stir to dissolve and bring to a boil. Boil for one minute, then reduce heat to medium. Stir frequently and be sure to scrap the bottom of the pan to prevent burning. Cook for 8-10 minutes until thickened (a good "set" test is to place a plate in the freezer for 15 minutes. Drop a small spoonful of the jelly onto the cold plate. After 30 seconds, the jelly should form a soft set and not run).

5. If you wish, add food coloring to the jelly to give it a peachy-pink color. Otherwise, the jelly with be a very light chartreuse color.

6. Pour jelly into sterilized mason jars or other storage container. Keep in the refrigerator or process in a hot water bath for five minutes. Enjoy!

*You can definitely pick Queen Anne's Lace from fields and pastures (like I did), but pick several feet away from the road to be sure the flowers aren't contaminated with pesticides or road grime. Queen Anne's Lace can also be found at the Farmers Market.

**When making a floral or herbal jelly, be sure to cook in a ceramic or stainless steel pot. Cooper or aluminum pans can chemically alter the properties of the flowers/herbs.

Garden 2011 Update

2011-07-28T18:00:00.002-04:00

The garden is progressing quite nicely. Last time you saw it, it looked something like this. It has survived a heatwave and recently got a nice cold drink with the slew of rainstorms this week.

The radishes are done (though I still have a slew in the fridge), and lately I've had the pleasure of picking and eating peas, lettuce greens, zucchini, cucumbers, squash blossoms, and lots of different herbs. Garlic was discovered and dug-up around the property, and I'll be saving some of it to plant in the fall for next year's garden. All the blackberries and raspberries are gone, but will soon be replaced by big bunches of grapes. Tomatoes are dripping off the vine, and I'm hoping some (especially the yellow pear tomatoes) will be ready for snacking this weekend. Carrots are close to perfect, while the peppers grow closer to ripe each day. Before I know it, we'll be harvesting pumpkins, butternut squash, pears, and apples (they already have a blush).

Few things in life are as glorious as picking your food from your backyard (or porch, stoop or fire escape).

Photos courtesy of the lovely Christine

Chocolate Chip and Toasted Coconut Ice Cream Sandwiches

2011-07-27T18:05:00.001-04:00

Ice cream sandwiches have sort of become the signature highlight of our Barnside Movie parties. I feel like the pressure is on to create tried-and-true pairings alongside interesting flavor combinations. This year, I decided to marry two of my favorite flavors together (chocolate and coconut), which led me to create Chocolate Chip and Toasted Coconut Ice Cream Sandwiches. Essentially, this is just a chocolate chip cookie recipe teamed with coconut ice cream. Sounds kind of boring, but when you taste it, fuggitaboutit, it's amazing. I hope you'll try it!

Chocolate Chip Cookies

Makes approximately 30 cookies

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

1 teaspoon vanilla

2 eggs

8 oz chocolate chips

1. Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda and salt, set aside. Combine butter, sugars, and vanilla in a large bowl, beat until creamy. Beat in eggs.

2. Gradually add the flour mixture and blend well. Stir in chocolate chips.

3. Drop cookies in rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool.

Toasted Coconut Ice Cream

Makes approximately 2 quarts

4 large egg yolks

1/2 cup sugar

1 tablespoon vanilla extract

2 cups heavy cream

1 cup whole milk

8 ounces unsweetened coconut milk

4 ounces sweetened shredded coconut (or more/less depending on your preference)

1. Preheat the oven to 400 degrees Fahrenheit. Place the shredded coconut in a single layer on a baking sheet. Place in oven until golden brown (about 10-15 minutes). Be sure to stir and re-arrange coconut frequently to prevent burning. Allow to cool completely. Note: The shredded coconut lends a chewy texture to the ice cream. Add more or less, depending on your preference (I like more!).

2. In a large bowl, whisk together egg yolks and sugar. Set aside. In a larger bowl (or in the sink) prepare an ice bath.

3. Combine heavy cream, milk, and coconut milk in a large pot and cook over medium-high heat. Bring to just shy of boiling. Slowly stream the milk mixture into the egg mixture, whisk feverishly.

4. Once approximately half of the milk mixture is added to eggs, add entire egg mixture back into the large pot. Cook until thickened, continuously whisking and scraping the pot (a good trick to knowing it is thick enough is when the mixture coats the back of a wooden spoon, run your finger along the spoon. If the track stays, it is thick enough). This will take only 2-3 minutes.

5. Voila! You have an ice cream base. Add the base to the large bowl and stick the bowl in the ice bath. Add the vanilla. Stir the base for several minutes to cool and release steam. Place a piece of plastic wrap over the base so that is touches it. This will prevent a skin from forming. Place the bowl in the refrigerator for several hours or overnight.

6. When the ice cream base is completely cold, and it to your ice cream maker and follow manufacturer instructions. Once the ice cream is nearly done churning, add in the toasted coconut. Transfer to a freezer dish. The ice cream will need to cure and harden for several hours or overnight.

Assembling The Sandwiches

Makes approximately 15 sandwiches

1. Pair like-sized cookies together. For each '"set," place a rounded scoop of ice cream on one cookie and smoosh the second cookie on top. Press until the ice cream nearly reaches the cookies' edges. If desired, press until ice cream it reaches the edges, then smooth the ice cream flush with the cookies with an off-set spatula.

2. Wrap cookies in freezer paper or plastic wrap. Allow to firm up for at least an hour.

Enjoy!

Summer Essentials

2011-07-26T21:37:00.000-04:00

Summer seems to be flying by (August is nearly here!). I've still managed to scoop up some items I consider my summer essentials. Hopefully you can grab some of these, as well!

1. Tucker Panel Mini Dress, $385 Dave loves when I wear Tucker dresses (probably because many are so short! :-)

2. L.L. Bean French Sailor's Shirt. $29.50 This shirt embodies the "it" trend of the moment (nautical stripes) while maintaining a classic silhouette. Perfect for chilly mornings and evening on the water

3. Land's End Classic Open Toe Ballet Flat, $15.19 Dress 'em up or down, a great go-to shoe

4. Sperry Top-Sider Angelfish Boat Shoe, $75 Another classic. So comfortable I could wear them all day, every day

5. Levi's Signature Cut-Offs, $4 I bought a pair of these jeans at Salvation Army, cut them off and cuffed them

6. Smith's Rosebud Salve, $5 The perfect sheer pink for lips (smells good, too)

7. Physicians Formula Organics Mascara, $7 Blacky-black, and without all the nasty chemicals (paired with the rosebud salve, that's my entire make-up routine for summer)

8. Land's End Starfish Roll Sleeve Open Crewneck Top, $10.39 Perfect for bumming around the house, working in the garden, or a quick run to the farmers market

9. Alba Botanica Pure Lavendar SunBlock, $13.59 Keeps me looking pasty and smells good, too!

10. Moroccan Oil Treatment, $33 An investment in hair-care terms, but it works wonders, keeps frizz down on even the most humid days, and a little goes a long way (I have super-thick, relatively long hair, and this lasts me 5 months)

11. Arbonne Baby Care Body Oil, $9 I first came across this product when I had Edith, and I fell in love with it for the summer months when regular lotion is just to thick and sticky

12. Dogeared "Captain Of Your Ship" Necklace, $72 This was a lovely present from Dave and has an even lovelier message behind it

13. Ray-Ban Rounded Wayfarers, $179 I love that these glasses have the timeless Wayfarer shape, but are jazzed up a bit with a slightly rounded lens (I bought mine at Macy's on sale for only $99!)

What are some of your summer essentials? I'd love to hear! PS - most of these items fit one of the Sustainable Living credos: Either it is made from organic, all-natural, and/or sustainable materials; is an American company; is made in America (particularly by individual craftspeople and independent companies) and/or; donates regularly through a charitable giving program.

Herbal Digestif

2011-07-23T10:00:00.001-04:00

I made this herbal digestif for the food swap I recently attended. This is a simple recipe with spectacular results - perfect to keep on hand for last minute host gifts and to offer guests at impromptu drop-ins. Herbal digestifs are great aides for digestion (especially after a large meal) or to help alleviate other ailments (simply match the herbs used to the desired treatment). This version is also great for cocktails (see the recipes below). Any herbs or whole spices can be made into a digestif or infusion, so use your imagination and my below selections and a guideline. You can find similar glass bottles at kitchen supply stores.

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Herbal Digestif

Clear, neutral alcohol, such as a decent quality Vodka or Everclear (I used Fleischmanns)

Selection of fresh herbs, approximately 6-7 sprigs of herbs for each quart (32oz) of alcohol (I used tarragon, rosemary, common thyme and lemon thyme)

1. Thoroughly wash selected herbs. Place in clean, dry container (such as a mason jar or glass bottle with stopper) and set aside.

2. In a saucepan, warm enough alcohol to fill bottle over medium-high heat. Bring to just under boiling. Remove from heat and pour into jar or container (use a funnel if needed).

3. Secure the top or lid of container and store in a cool, dry place for at least a week. Shake container each day for the first week to help release oils from herbs.

4. After one week, the digestif is ready to use (it will be a lovely shade of chartreuse). Filter with cheesecloth and discard herbs, if desired. Will keep indefinitely in a cool, dry location. Drink approximately one ounce each evening or after large meals for digestive aide, or serve in a cocktail. Enjoy!

Bloody Mary Mary Quite Contrary

Serves One

2 oz. herbal digestif

6 oz. tomato juice

4 drops Tabasco sauce

1/2 tsp. horseradish

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Celery salt and pepper, to taste

Combine all ingredients and shake with ice. Strain into a highball glass with ice, Garnish with a celery stalk.

Herb's Harvest

Serves Two

2 oz. herbal digestif

5 oz. pear puree

5 oz. lemon juice

1 oz. cranberry juice

1/2 oz. almond syrup

Combine all ingredients and shake with ice. Strain into an old-fashioned glass with ice. Garnish with a sprig of rosemary.

Garden Select Vodka Tonic

Serves One

1 tbsp. lemon juice

2 oz. herbal digestif

5 oz. tonic

Stir ingredients together in a highball glass with ice. Garnish with a rosemary sprig and a lemon slice.

Garden Ale

Serves One

2 oz. herbal digestif

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

Ginger Ale

In a collins glass, combine herbal digestif and vermouth. Add ice and top with ginger ale. Garnish with an olive.

Food Swap Recap

2011-07-20T13:50:00.000-04:00

On Sunday, I attended my second food swap held in collaboration with From Scratch Club (a blog and food community I write for - amazing stuff!). I have to laugh sometimes - where I grew up, food swapping wasn't a thing, it was something you just did. I think it's funny that many of the principles I grew up with are now en vogue. It's something I've grappled with, and I'll admit, I have had a bit of a chip on my shoulder about the whole thing until recently. The foodie and local/farming/homesteading movements that have become popular over the past several years adhere to the old-timey practices I was raised on. Sometimes I still get upset when people take an old notion and act like it's totally revolutionary. I definitely fit into the "First Adopter" role in many of these cases (to through some fancy marketing terms around), and sometimes I want to hop on my high-horse and say, "Listen, idiot, that's something people where I grew up have done for generations. Just because you're doing it while wearing skinny jeans doesn't make your method new, better, or hip." Instead, I've learned to embrace a different role. I'd be putting my parents, my aunts and uncles, my grandparents, my great-grandparents, and the rest of my ancestors to shame if I didn't take my knowledge and try to help others with it. Instead of competing over each other, it's my job to offer ways of collaboration so that these roots of my exsistence carry on for future generations. I'm trying to bolster what other people are doing, because I believe that what they are doing (well, most of them) is the right thing to do. Besides, I'd rather be seen as a becon of knowledge rather than a bully of originality.

Okay, enough ranting already!

Where was I? Oh yes, food swap. So, the food swap was held at All Good Bakers and organized by Christine (yes, that Christine, the one I'm forever raving about - she's awesome!!) and Chris with From Scatch Club. I was late (as per usual), but I was so excited to see all the new faces in the crowd and watch them get jazzed for their first food swap. Food swapping is quick and dirty: First, you set out what you brought (samples are always a good idea), and fill out a handy little swap card detailing your item. Second, everyone goes around and takes notes on what they like. Next, we all write our names, as well as what we can swap for, on the card of the item(s) we desire. Finally, we look at our own cards to determine who wants to swap with us, and if we want to swap with them. Swapping is based on a 1:1 ratio. For every one item you bring, you swap for one item. For more on how food swapping works, check out this handy recap.

via the FSCSwappers Facebook page

I made a Herbal Digestif for my swap item. Great on its own or in a cocktail, it is easy to make and can be used in many ways (recipe to follow). I included a recipe card in the form of a "Cootie Catcher," because who doesn't love alcohol paired with silly games? I made four jars of the digestif and swapped it for garlicky pesto (which we paired with bacon and linguine for a tasty pasta dinner), a jar of corn relish, a jar of salsa, and a bar of rosemary soap (yep, soap is techincally allowed at a food swap, the main rule being you have to swap something you made/grew yourself. No store bought items!!).

I had a great time at the swap, and look forward to the next one soon (and here's the recap of my first food swap). If you are in the Albany area, contact me for more information about the whys and whatnots of our next swap! Food swapping is a great way to lead a sustainable lifestyle because it keeps food production local and helps create a community of like-minded individuals. I hope you will give it a try!

Barnside Movie Party - "A League Of Their Own"

2011-07-19T21:30:00.001-04:00

We hosted the 2nd Annual Silly Goose Farm Barnside Movie Party on Saturday (sounds very official, eh?). It was a blast, and it seems everyone enjoyed themselves. This year, we showed A League Of Their Own (we kept with the baseball theme from last year's The Sandlot). The weather was perfect (although a little humid and buggy - seriously, I think I have 50,000 bug bites), and the night was magical.

I kept the food and drink simple this year (well, more simple than usual). For beverages, I served a mint lemonade, white wine sangria, and assorted beers and juice boxes for the kids (sangria recipe coming soon!).

Food was kept to a popcorn station (everyone loves an old air popper!), brownies and a yummy jalapeno dip brought by friends and neighbors, and ice cream sandwiches.

I made four flavor combinations of sandwiches, including peanut butter-chocolate, chocolate chip-toasted coconut, chocolate-mint, and oatmeal raisin-scotch vanilla (I made everything from scratch except for the mint and chocolate ice creams. I ran out of time! Recipes to follow).

Edith was having a rough day, and slept through the entire event. Eric, on the other hand, was in the middle of the action all night.

The orange moon was nestled behind a grove of trees for the evening, which allowed the stars to twinkle. I'm not sure which was brighter - the stars or the hundreds of fireflies that hovered around us, flashing their little lights like the most steadfast theatre attendants.

We are hoping to have another movie night before the season is over. I would like to do this every year (show a family-friendly movie (I'd love to show You've Got Mail or Bringing Up Baby), and perhaps a more "cult" movie - topping my list are The Royal Tennenbaums, Harold and Maude, and The Big Lebowski. I get the feeling that no matter what we choose to show, we'll still have a great time.

Have you ever watched a movie in plein air? What are some of your favorite movies? I'd love to hear! Let me know in the comments, or tell me about it on Twitter! I'll be posting recipes and how-to's from the party soon, including tips on making your party fit within a sustainable lifestyle. And a very special thanks to my lovely, gracious friend Christine, who took the lovely pictures you see here!

Weekend Update

2011-07-19T13:04:00.000-04:00

Hello friends, how was your weekend? Mine was busy busy busy! We held our 2nd Annual Barnside Movie party on Saturday, and on Sunday I attended a food swap held by the amazing From Scratch Club. I'll have pictures and recipes coming right up, but in the meantime, I thought I'd share some photos from around the farm over the past few days.

Where to Find Me

2011-07-13T06:00:00.002-04:00

I maintain a lot of blogs. Maybe too many. Between personal blogs, collaborative blogs, and ghost-writing for clients, sometimes it feels like my whole day is filled to the brim with blogging! Clearly, you've found me here at Silly Goose Farm, but if you are ever wondering where else to find me, here's a quick sampling:

Lady of the Lake: This is where I post pictures that inspire my "someday" life (honestly, I feel like I do have my "someday" life, but the only thing that would make it that much better is a lake house and vintage automobile, and that's about it).

Marketing and Design: This blog is part of the Times Union community. I was asked to participate and offer my professional opinion and expertise (if you can call it that) on the world of communications, social media, blogging, public relations, marketing, etc...

From Scratch Club: I'm a newbie to this blog, but I already feel like such a welcomed member of the family. From Scratch Club was created by Christina in efforts to connect with other moms who deal with food allergies, but has grown into a hotspot for those who not only enjoy food, but make it a priority to try make as much food from scratch as possible and know the farmers and growers who provide the food we put on our tables. PS - From Scratch Club also plays host to some amazing food swaps. Awesome!!

I hope you'll take the time to check out these blogs and leave me a note! Each highlights a different aspect of my life, and it will help you get to know me a bit better, if you're into that sort of thing. Happy reading!!

Garden 2011

2011-07-12T17:09:00.000-04:00

Here it is, my long-overdue post on my garden this year. I planted two beds that are probably about 6'x15' each. My hope is that later this year, I can move the cow fence back a bit, add four new beds of the same dimension, and place a fence around the entire garden.

The layout of the garden is as follows:

Bed One:
Row 1: Tomatoes (Yellow Pear, Red Currant) and Marigolds
Row 2: Tomatoes (Jet Star) and Marigolds
Row 3: Tomatoes (Beefsteak, Jet Star, Sweet Aroma Hybrid) and Marigolds
Row 4: Tomatoes (Big Rainbow), Peppers (Jalapeno, Jupiter), and Marigolds
Row 5: Peppers (Sweet Pepper Mix, Yellow Bell, Revolution, Portugal Hot ) and Marigolds
Row 6: Radishes (Raxe)
Row 7: Carrots (Danvers 126)
Row 8: Carrots (Danvers 126)
Row 9 Herbs (Dill, Rosemary, Spearmint, Basil)
Row 10: Herbs (Cilantro, Rosemary, Italian Parsley. Chives)
Row 11: Originally had onions but transplants didn't survive. Will be used for fall plantings
Row 12: Lettuce (Rainbow Microgreens, Salad Bowl)
Row 13: Lettuce (Valeria Red Leaf)
Row 14: Originally had Dahlias but transplants didn't survive. Will be used for fall plantings
Row 15: Peas (Garden Sweet)
Border plantings include Pumpkins (Long Island Cheese, Jack-O'-Lantern), Gourds (Small Fancy Mix), Melons (Cool Green Honeydew, Hearts of Gold Cantaloupe, Sugar Bowl Watermelon), Zucchini (Foodhook Organic), Squash (Waltham Butternut), and Cucumbers (Picklebush)

Bed Two:
Row 1: Tomatoes (Jupiter, Brandywine) and Marigolds
Row 2: Tomatoes (Juliet) and Marigolds
Row 3: Tomatoes (Juliet, San Marzano) and Marigolds
Row 4: Tomatoes (San Marzano) and Marigolds
Row 5: Tomatoes (San Marzano) and Marigolds
Row 6: Tomatoes (San Marzano) and Marigolds
Row 7: Tomatoes (San Marzano) and Marigolds
Row 8: Tomatoes (San Marzano) and Basil
Row 9: Horehound, Catnip, Parsley and Basil
Row 10: Broccoli
Row 11: Cauliflower and Cabbage
Row 12: Brussels Sprouts and Celery
Row 13: Carrots (Rainbow Blend)
Row 14: Lettuce (Mesclun Mix)
Row 15: Lettuce (Mesclun Mix)
Row 16: Blank, will be used for fall plantings
Row 17: Hollyhocks (Heritage Outhouse Hollyhocks Single Mixed Colors)
Border plantings include Pumpkins (Small Sugar, Jack Be Little), Zinnias (Heritage Pumila Mixed), Cosmos (Heritage Sensation Mix), and Blanket Flower

I laid grass clippings as mulch between the rows, around the bed, and around each plant. This helps to smother out weeds, retain water, and keep the soil warm. I am hoping I can find enough old bricks on the property to create a little border around each bed. The space between the beds is big enough to fit the lawn tractor and wagon for unloading grass clippings, fertilizer, etc.

The kids and my mom helping to plant the garden

It's not a Martha Stewart garden, but it does the job for now. I've already harvested lots of lettuces and radishes, and soon I'll be able to have my pick of everything else (we have lots of green tomatoes raring to turn red!). In the fall I will plant more lettuce and radishes before I till everything together and plant winter wheat, winter rye, and garlic. To get to the garden, I have to walk under an old Ben Davis apple tree that is dripping with fruit. I set-up our antique lawn furniture next to the garden, as well, so I can watch it grow with morning coffee or evening cocktail. The cows come and visit, too.

Did you plant a garden this year? How is it growing? Are you trying to install your own container herb garden? I'd love to hear about your garden activities this year!

Freezing Strawberries

2011-06-29T10:32:00.001-04:00

As marvelous and rewarding as berry picking is, it always brings a bit of melancholy. Fresh berries only last for so long, and once they are gone, they are gone. We wait an entire year to eat freshly harvested berries again.

Don't despair. If you haven't perserved a bit of summer by making jam, you can always freeze fresh berries to enjoy year-round. It's a simple process, but you'll need to make sure you have plenty of space in your freezer (so get ready to compost the box of waffles and frozen dinners that hit their expiration dates a year ago.

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Freezing Strawberries

1. Wash berries and remove hulls. Cut in half, or if preferred, leave whole.

2. Place berries in a single layer on a cookie sheet (or any sort of flat surface like a tray or baking dish - just be sure that it is safe for the freezer).

3. Place berries in freezer and allow to freeze for at least three hours or overnight. Once berries are frozen, remove from cookie sheet and place in freezer bags or containers. Berries will last in freezer for at least a year (provided you don't eat them before then!). This method works for any type of berry (I heard from an acquaintance that if you freeze blueberries or elderberries, then vacuum-seal them, they have the taste and texture of fresh berries!).

Strawberry-Basil Popsicles

2011-06-27T13:59:00.000-04:00

The strawberry marathon continues! This time around it is Strawberry-Basil Popsicles, a super-easy treat that is just perfect for the heat and humidity coming our way in the Northeast.

Growing up, I spent a lot of time at my Aunt Laura's house. Her kids were about my age (my cousin Logan is just a month older than me), and since my aunt worked as a secretary for the school, she had summer's off. My first introduction to homemade popsicles came from those summers, when Aunt Laura would take Kool-Aid or whatever other fruity drink was around and pour it into an ice cube tray. She would place plastic wrap over the top, then stick toothpicks into each cube segment and freeze the whole thing to make little mini popsicles. The weight of the popsicle was often too much for a flimsy little toothpick, but it was no matter to us, we were happy to have a chilly treat for those hazy Upstate New York summers. Making these popsicles reminded me of Aunt Laura and, like any good food should, evoked memories of other times.

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Strawberry-Basil Popsicles
Makes 6-8

1/3 cup sugar
1/3 cup water
10-12 basil leaves, roughly chopped or torn
4 cups strawberries

1. Combine the sugar, water, and basil in a small saucepan. Cook over medium-high heat until sugar dissolves and mixture begins to boil.

2. Remove sugar mixture from heat and allow to cool. Be sure to muddle the basil leaves with a wooden spoon to release oils. This is essentially a basil simple syrup recipe. Use more or less basil to taste. Remove basil leaves after about 10 minutes.

3. In a blender, puree strawberries. Add basil simple syrup and blend again. For a smoother consistency, strain mixture through a fine sieve to remove seeds. Pour mixture into popsicle mold or into biodegradable disposable cups. Place popsicle stick or spoon into the center of each popsicle and freeze for three hours or overnight.

4. To unmold popsicles, simply run the mold or cups under hot water for a few seconds. Best enjoyed barefoot and/or in a hammock.

PS - In case you couldn't tell, this recipe is baby-approved.

Container Herb Garden

2011-06-23T06:00:00.003-04:00

Just because I live on a farm does not mean I can't appreciate a nice container garden! We have an old whiskey barrel that sits atop a tree stump just off the kitchen porch - the perfect place for an easy access herb garden. I also refer to this as "Edie's garden," as I have found that if she helps out with the garden, she's more likely to eat what comes from it.

Container gardening is a great sustainable solution for those with limited space (or those with a lot of space who just want easy access). While you can use any combination of containers that works for you, I like to have one big container for all my herbs (you would be surprised how many herb plants can fit!). Here are the steps:

1. Choose a container that is large enough to hold all of your herbs (go for something eco-friendly, like a BPA-free recycled plastic composite, terra cotta, or even vintage whiskey barrel (it's food safe!)). You don't want anything too heavy, unless you are going to plant it in place.

2. Create a good drainage system in your container by drilling small holes in the bottom of the pot (some might come with drainage holes) or lining the bottom of the container with one inch of rocks or gravel.

3. Fill the container within two inches from the top with a good, organic potting soil. Boost the soil's performace with an organic vegetable fertilizer (follow manufacturer's instructions for proper soil-to-fertilizer ratios).

4. Lay out your plants until satisfied with the placement. Using your hands, a dibble, or a small garden trowel, dig holes for the plants and place in the soil (be sure to scarify, or loosen and break up, the roots of the plants). Pat some potting soil around the base of the plant to secure it. Taller plants (like dill and rosemary) should be planted in the center or back of the container, with shorter or trailing herbs (like mint or thyme) on the sides or front. Water thoroughly.

I keep the garden marker with the plants to help identify them

That's it! Easy, right?! Be sure your container herb garden gets plenty of sunlight and water it whenever the soil becomes dry (usually everyday to every-other day, depending on the weather). In my whiskey barrel, I planted dill, rosemary, Mexican oregano, sage, common thyme, lemon thyme, pineapple mint, spearmint, peppermint, apple mint, marjoram, and tarragon. In the empty spaces, I planted strawberries. Afterall, this is Edie's garden, and she really likes picking strawberries. I planted basil, parsley, horehound and catnip in the "big" garden, but really enjoy having herbs right off the kitchen for quick additions to recipes.

If you try to create a container herb garden, send me a picture or a link! I would love to see it. This is a great way to make the most of a small space, perk-up cooking, and introduce kids to gardening.

Terrible Two's

2011-06-22T19:57:00.000-04:00

See that sweet, adorable little girl? Don't be fool - she's a Terrible Two's nightmare. I'm having such a hard time with Edith right now. She's definitely pushing the limits (and my patience) to see how far she can go and what she can get away with. It is driving me ca-razy! Besides regular two-year-old antics, I think she is too smart for her own good. I know all parents say "Oh, my kid is so smart!" But Edie always seems to find a way to outwit me.

One rule in our house is no television before breakfast. I am working really hard to enforce sit-down breakfasts every morning at the dining room table. Edie would rather munch on dry cereal in the living room while watching "Curious George." She kept asking me to turn the TV on the other morning, and I told her no, not until after breakfast. The damn kid figured it out herself when I wasn't looking, and threw a complete temper-tantrum when I turned the TV off and made her sit and eat her breakfast. Or how about the time she learned how to make Chocolate Milk herself (thanks Grammie and Papa)? I've got plenty of stories like this - if you are ever completely bored, email me and I'll make you chuckle with her antics.

Edie was sleeping in a crib (with the mattress all the way down basically to the floor) until recently, when she fell while climbing out and smacked her face right on the hardwood floor. I have never seen a bigger goose-egg or a blacker, more swollen eye (it was completely shut at one point! Thankfully nothing was broken). Now she's in a toddler/day bed, and it's been a nightmare! She won't nap or sleep, and instead pulls all the books off the shelf, rips the curtain rods out of the wall (yes, this happened), "zings" her brother while he is sleeping in the same room, and spreads baby powder/lotion/diaper cream over every possible surface. Fun! Needless to say, what was once a beautifully decorated nursery is now an empty cell with a toddler bed, crib and dresser (with drawers tied closed!).

Mealtimes, bathtimes, and working on potty training typically results in her punching, hitting, kicking and screaming (with subsequent time-outs). Sometimes I think, "It's okay. She's two and this is what two-year-olds do. She's just testing her boundaries." Sometimes I think, "She's bored with me. The babysitters always say she's been outstanding and so nice and polite. Maybe she needs more time at the sitters or to go to Pre-school." Sometimes I think (usually while I lock myself in the bathroom and cry a little), "This kid is the Spawn of Chuckie, and it's getting worse because now Eric is picking up on the behavior, too!" Here are some things I've tried and some "rules" I've established:

1. All meals have to be eaten at the table. No snacking between meals (she's getting better about eating)
2. Don't yell at her - it just shows that yelling is okay. When she is bad, give her a warning, then put her in time-out.
3. When time out is over, tell her why she was "punished" and receit the rules with her (no kicking, no hitting, no pushing, no yelling, be nice!).
4. When she is naughty or acting out, don't engage her or react (she is only looking for attention - see rule 2). Give her lots of positive reinforcement and love when she behaves.
5. Spanking is right out. See rule 2.
6. Try to spend more one-on-one time with her, both in the house and away from the house (I'm thinking of taking her to see the new Cars 2 - sometimes, she can be incredibly good, if it's something she wants to do).
7. Try to find a pre-school that will take her once or twice a week (this has been tough, she is already at the sitter's house Tuesday and Thursday).

Anyone else out there going through this? Have you already gone through this? Any tips, hints, or suggestions for me? Don't get me wrong, Edie can be a absolutely perfect child sometimes (saying, "Please," "Thank You," "No, Thank You," and giving lots of hugs, kisses and smiles. I'm just really struggling with her right now (it makes me feel like an absolute shit mom) and I would LOVE your advice! You all seem to be such smarties. Even if you don't have kids, but know something, I'm happy to hear it!

Thanks lovies, you are the best-ests ever!

Strawberry Salad

2011-06-20T22:35:00.000-04:00

Salad greens from my mother's garden; berries picked by me

Two words indicative of summer are strawberry and salad. Put them together, and experience a flavor profile that is reminiscent of running barefoot through sprinklers, making s'mores, getting sun freckles on one's shoulders, and backyard camping in rickety tents. This Strawberry Salad is a quick, easy meal that can be whipped up for a tasty lunch or healthy dinner. Enjoy!

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Strawberry Salad with Candied Walnuts

Serves Two

5 cups (for me, about 4 big handfuls) salad greens, washed and dried

1/2 cup red onion, sliced

1/3 cup feta cheese, crumbled*

1/2 cup sliced strawberries

1/2 cup walnuts, shelled and halved

1 egg white

1 tablespoon sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon paprika

1 1/2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

1. Preheat the oven broiler (or set oven to 500 degrees Fahrenheit). Combine egg white, sugar, cinnamon, cloves and paprika. Add nuts and mix with fork. Place nuts on a foil-lined cookie sheet and bake for 10 minutes or until golden.

2. Meanwhile, combine the salad greens, red onion, cheese and strawberries. Once walnuts are done, sprinkle on top of salad. Drizzle with balsamic vinegar and olive oil. Season as desired with salt and pepper. Serve immediately.

*Bleu cheese would also be delicious!

Strawberry Jam

2011-06-20T13:15:00.000-04:00

While May is National Strawberry Month, the juicy, red fruits don't hit their prime in the Northeast until June. Strawberries were at peak ripeness last week, so Edith and I went picking.

One of the best ways to ensure you capture a bit of summer is to make Strawberry Jam. The house smelled heavenly all weekend long with the aroma of jam stewing on the stove (something I look forward to all year long). Many people think jam is an overly-complex process. Truth is, you can't really screw it up. If it turns out too thin and runny, it becomes ice cream topping. If too thick, spread it into a parchment-lined 9"x13" pan, cut into 1-inch squares, sprinkle with sugar, and you have jelly candies. Jam does take a little time, and needs to be stirred often to prevent burning (but I just try to catch-up on emails or get through the stack of magazines in the kitchen while the jam is cooking). Here is a simple, all-natural jam recipe I hope you will try.

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Strawberry Jam
Makes About 5 Pints*

8 cups strawberries, washed, hulled and quartered
5 cups white sugar
1 1/2 cups peeled, cored and grated apples (like Granny Smith - about 3 apples)**
2 tablespoons Grand Marnier (or any kind of quality orange liqueur or Triple Sec)***
2 teaspoons Kosher salt

1. In a large pot, combine all ingredients. Cook over medium-high heat until a boil forms. Stir frequently with a wooden spoon.

2. Reduce heat to medium. Cook, stirring and scraping the bottom of the pan frequently, until bubbles become larger and slower (about 45 minutes to an hour). Jam should reduce to a little more than half to be considered done, or read at 220 degrees Fahrenheit on a candy thermometer.

3. Remove from heat and immediately ladle into hot jars or other containers. The jam can be canned (either in a hot-water bath or pressure canner, just follow manufacturer's recommendations) or refrigerated for about two weeks.

*This recipe can easily by halved to 4 cups strawberries, 2 1/2 cups sugar, 3/4 cup apples, 1 tablespoon Grand Marnier, and 1 teaspoon salt.

**This recipe uses no commercial pectin. Apples are a natural source of pectin and help to thicken the jam.

***Orange or lemon juice is a fine alternative.

Stay tuned for more strawberry recipes (and be warned... June is National Dairy Month, so look out for recipes utilizing my favorite food group!).

Weekend Listening

2011-06-17T16:35:00.001-04:00

Woot Woot! It's Friday! Another week in the books. Got any plans for the weekend? I took most of today off, and made biscuits for breakfast. Edie and I picked about 15 pounds of strawberries this morning, and the rest of the day has been spent working on expanding my veggie and cutting garden. We had planned on having a bonfire to burn some remnant wood from the old barn we removed, but I think those plans have gone amok. Instead, Dave and I are going to hang out in the yard tonight and watch fireworks, I'll be doing more gardening tomorrow and making strawberry jam, and Sunday we'll have a nice family day to celebrate Father's Day.

So, a busy weekend, no doubt. I'll need some music I can jam-out to and keep me motivated. I think Passion Pit fits the bill, especially the songs "Little Secrets" and "To Kingdom Come." Both are on the album Manners, which is also a great driving album for those long summer road trips. Do you have any suggestions for other bands that help maintain productivity?

I hope you have a great weekend, hug your dads, and see you on the flip side!

Lemon Chicken and Mediterranean Couscous

2011-06-17T15:50:00.000-04:00

I think I've found the perfect go-to dish. Good hot or cold, simple to make, and impressive enough for company. May I introduce you to Lemon Chicken with Mediterranean Couscous?

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Lemon Chicken with Mediterranean Couscous
Adapted from Epicurious.com
Serves 4

For the Chicken:
8 chicken drumsticks (about 2 lbs)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons of fresh thyme (about 5 sprigs)
2 garlic cloves, smashed
3/4 teaspoon salt
1/2 teaspoon black pepper
8 slices of lemon (1/8-1/4 inch thick)

For the Couscous:
2 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon ground ginger
2 garlic cloves, chopped and smashed
2 teaspoons salt, divided
1 teaspoon ground tumeric
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
10 ounces plain couscous
3/4 cup raisins
1 large red bell pepper, seeds and ribs removed, diced
1 large carrot, peeled and diced
2 teaspoons lemon zest
1/4 cup fresh lemon juice

1. Place oven rack in upper third of oven, preheat ot 500 degrees Fahrenheit OR heat grill to high heat.

2. Toss chicken with oil, thyme, garlic, salt, and pepper in a large bowl, then transfer to a shallow baking pan OR place on grill.

3. Bake/grill chicken for 10 minutes (if grilling, be sure to turn for even cooking and grill marks), then top each chicken with a slice of lemon. Continue to bake chicken until is it golden and cooked thoroughly (about 15 more minutes, slightly less for grill).

4. In the meantime, bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon of salt, cinnamon, and cumin to a boil. Stir in couscous and remove from heat. Scatter raisins over the couscous, cover and let stand for about 10 minutes. Fluff couscous with a fork, then add red bell pepper, carrot and lemon zest. Whish remaining oil, salt, and lemon juice in a small bowl. Add to couscous and toss to coat. Season to taste. Can be made up to one day ahead, just cover, chill, and bring to room temperature before serving.

Original recipes from Epicurious can be found here and here.

Pimm's No. 1

2011-06-12T12:24:00.000-04:00

Just a fun take on the Pimm's packaging. Next time I indulge in a Pimm's Cup, I'll post the recipe (ps - I use a healthy dose of Gin).

Found via The Dieline.

Nigel Cabourn

2011-06-12T12:05:00.000-04:00

When it comes to fashion, I don't necessarily follow trends. I know what I like and I tend to stick to it. I would rather invest in a timeless piece I know I will have for a long, long time than buy trendy pieces that change with the seasons. It's a more sustainable way to live, I believe. A lot of the time, I get lucky and find great quality, vintage pieces from Etsy or at local thrift stores. A couple of times a year, though, I'll splurge and indulge in a well-made item I know I'll have for years to come.

Right now, I'm jonesing for a few items from Nigel Cabourn. He is definitely a kindred spirit, as we have similar approaches to fashion and clothing. My wardrobe needs to serve double-duty, allowing me to go from field to boardroom relatively fluidly, while still alluding to creativity. While Nigel Cabourn is a line of mens' apparel, here a few pieces from the collection I'm currently coveting:

Naval Satchel - perfect for hauling laptop and client files

around while looking okay with a little dirt on it

Jungle Rat Sweater - I'd pair it with skinny jeans, killer heels (preferably

peep-toes with red toenails), a chunky necklace and slicked-back ponytail.

The bonus here is that the line is pretty tough to find in the States, so you can nearly guarantee that no one will be sporting the same pieces as you! Selectism has a bunch of great posts on Nigel Cabourn, check them out!

Think about what you wear when you try to pursue a sustainable life. Sure, I buy pieces from Target, the Gap, Old Navy, etc., but I try to balance them with well-made, eco-friendly and socially responsible items. Your wardrobe is an great way to lead a stylish, sustainable lifestyle!

The Farmers' Museum

2011-06-11T17:00:00.001-04:00

Edith, Eric and I just came back from the Farmers' Museum in Cooperstown, NY. I had been to the museum twice before as a kid, but this time might have been my favorite (based on how much the kids liked it). We met up with my mom, and had planned on having lunch afterwards, but the kids were a little too tired for that.

Right away, we took a ride on the Carousel. This is the first time Edie has been on a Carousel without screaming. Eric seemed to enjoy it, too!

Then we went to visit some of the animals. A pair of young oxen (named Bix and Bright) were first on the list.

The Farmers' Museum is a replica of a 19th century historic village. We poked our heads into some of the buildings

Chickens roamed about as they pleased (~~I think these were a Plymouth Rock breed~~ these cluckers are Barred Rock chickens).

Hops! I really want to grow some next year.

Newly-dyed yarn was left to dry.

We all had fun watching the sheep. Edie and Eric laughed at the lambs crawling into the hay trough.

Edie can waddle...

... And has yellow feet...

... Just like a duck.

We watched a draft horse get hitched to a wagon, then took a ride!

The Apothecary had an herb/medicinal garden. I'm so jealous!

On our way out, Edie insisted on showing Eric how to drive the baby oxen...

... But he wasn't very impressed.

"You've got to be kidding me."

I picked up a lot of great ideas from the Farmers' Museum to use here on our fledgling farm. My mom's family actually employed a lot of similar farming methods growing up (she and her siblings would hook-up a pair of work ponies to a wagon and ride into town to buy provisions from the General Store and hang with their friends!), and it was fun to hear her teach my kids about some of the things at the Museum. I highly recommend a visit if you ever have the chance!

Sustainable Snippets

2011-06-10T11:16:00.000-04:00

via Mandy Ferrugia's Pinterest

Happy Friday! Another week gone, another weekend arrived. I can't believe we are in mid-June already, as my mind is still in April-mode. Any fun plans for the weekend? I have a slew of client work to catch up on due to our long weekend in Boston (I finished a HUGE report for a client last night and it feels so good to have it off the docket), but I'm hoping I can get dirty in the garden this weekend and plant several new tomato plants. Dave is away at a writing conference on Saturday, so the kids and I might head out to Cooperstown, NY to meet my parents at the Farmers Museum, as well. Have a great weekend, and enjoy these Sustainable Snippets.

Corn prices and the marketplace

Food labels and the decision-making process

Considering how much I love this stuff, I feel like I should be more relaxed

Maybe this will help me kick the M&M addiction

June seasonal food guide

The power of a penny

Looks like my college habit of "slapping the bag" is now en vogue

Food nerds, rejoice!

Food allergies and asthma

14 organic and sustainable swimsuits!

The low-down on urban homesteading

Think twice before putting these items in your recycling bin

Announcements and Updates

2011-06-08T10:11:00.001-04:00

A little bit of housekeeping to take care of.

To begin, the last week in May marked my first "blog" anniversary! I had been blogging for clients and other sources for years, and last year I finally bit the bullet and created my own blog. Here are links to some of my favorite blog posts from the past year:

Welcome to Silly Goose Farm!

Blueberry Buckle

Barnside Movie

Rockport: Part One

My Dream Vehicle

I hope you will check them out! My parents came to our house for the Memorial Day Weekend, and because my father owns every single tool on the face of the planet, we did a lot of work around the farm. Besides getting my veggie garden in (finally - more on that later), we also chopped down a bunch of trees and brush and took the rest of an old barn down (it had collapsed from heavy winter snows). Here are some before/after shots:

Front of the House Before (don't be fooled - this photo was taken May 2008, and the shrubs in the front of the house had grown up to the second story windows):

Front of the House After

Backyard Before (the humongous Arborvitae in the right of the picture was overwhelming the Eastern Red Bud, as were two huge yews behind it):

Backyard After (It makes the yard look HUGE!):

Old Outbuilding Before (you can barely see it - all that snow made it collapse):

Old Outbuilding After (We are planning on a big bonfire to burn the rest of this down, and it will be the future home of a lovely pergola):

So much work to do on the farm, but I'll update you on other projects later. Prior to all of this work, my dear friend Kelly stopped by the farm to chit-chat, take pictures and eat some yummy coffee cake. Kelly moved down to Brooklyn the following weekend, and I miss her so much (though I know the move was absolutely the right thing for her to do). Thankfully she's only a 2.5 hour train ride away! I hope you'll check out some of Kelly's amazing shots!

So, this summer is already shaping up to be a busy one. Between all the traveling we've done, and all the upcoming projects and parties we are planning, I have a feeling Summer 2011 is going to fly right by!

V-formation (The Geese Travel): Boston, MA

2011-06-07T08:02:00.000-04:00

In late May, Dave and I celebrated our third wedding anniversary. We decided to go to one of our favorite places, Boston, to celebrate. In 2007, we were THISCLOSE to moving to Boston, but found the farm instead and decided to make it our home. Needless to say, we love Boston and so enjoy each visit there!

Our hotel room

We stayed at the Inn at St. Botolph, my favorite hotel in Boston (trivia tip! Boston's original name is actually St. Botolphston, and St. Botolph is the patron saint of travelers). It has the feel of a pied-a-terre with the comfort of a luxury boutique hotel (without the price tag of either). It is located right where the South End, Back Bay and Theatre districts meet. It has a residential feel while only being steps away from some of Boston's finest attractions.

When we arrived in our room, a bottle of Prosecco awaited us to kick-off our weekend. After a quick cat-nap, we freshened-up and dressed for the American Craft Beer Festival (held at the Seaport World Trade Center, which was only a quick T-ride and walk away). I would post pictures of all the amazing craft beer I sampled, but I was honestly too busy enjoying myself. Besides, trying to take pictures while double-fisting beer, downing about 30 samples, and keeping track of beers I adored (or hated!) was a bit tough. I think my favorite of the night was the Goose Island Bourbon County Vanilla Stout (though there were many others I loved - let me know if you would like more info in the comments).

Giacomo's, via Stef's Smorgasboard

We grabbed a cab back to our "home base" and then walked to Giacomo's for some tasty Italian. The atmosphere was super-cozy, and the food unbelievably good (we split an order of garlic bread, Dave had the best Chicken Parmesan either of us have ever tasted (no lie), I had the other-worldly Pumpkin Tortellini in Fresh Sage Sauce, and we shared the Chocolate Bomb for dessert). The quick walk back to our hotel was the perfect digestif for our beer-laden, Italian-stuffed bellies.

Saturday morning, we grabbed a quick coffee at the Prudential Center, then headed down Boylston and Newbury Streets to do a little window shopping. We decided to sit-a-stay by the Lagoon in Boston Common and watch the Swan Boats pass slowly by.

We crossed through the park to enter the Beacon Hill neighborhood. We hopped in the (45-minute long!) line at Paramount for lunch. Dave opted for breakfast (egg, bacon and cheese on toast with homefries), while I had the apple, candied walnut and bleu cheese salad with chicken. Both were worth the wait. We walked through the history-rich district and stopped to pick out some antique artwork and prints (our anniversary tradition - we buy a piece of art each year!). I also picked up a great old Currier and Ives book of plate listings and illustrations. While there, Dave found a Dartmouth yearbook from 1939. We looked for Dave's grandfather (both Dave's dad and grand-dad went there), but the book post-dated him.

I am obsessed with boating and sailing, and Dave indulged me and took me down to the Charles River Esplanade to watch the dinghies. It made me love boats even more. We headed back towards the park, stopping at Cafe Vanille for a coffee and sweets (I couldn't choose between a chocolate eclair or a Night and Day bar - a bruleed sponge cake paired with vanilla bavarian cream and chocolate mousse), so I bought both, eating half of each (file this under This Is Why You Are Fat). We stopped to smell the new blooms on the roses in the park and laugh at Boston's pride for its sports teams (the Bruins were in the Stanley Cup finals, so all available statues donned jerseys, including the famous ducks (of Robert McCloskey fame) and George Washington).

After getting gussied-up at the hotel, we took the T down to Long Wharf to board a yacht for a sunset cruise of Boston Harbor. We met a lovely couple from London and chatted with them for a bit before witnessing sunset ceremonies of the USS Constitution (aka Old Ironsides).

Bad Blackberry photo of our view from the Top of the Hub

We walked around downtown and the harbor under the romantic glow of streetlamps, then headed back to the South End for dinner at Mela. Listen, I have had Indian cuisine all over the world, and I can honestly say this was the best I have ever tasted. Once our dishes arrived (Naan, Chicken Tikka Masala, and Vegetable Korma - all organic), Dave and I spoke nary a word to each other. Our faces were in our plates for the rest of dinner. The waitstaff was so incredibly nice, and when I mentioned how much I loved the food, our waiter brought us a $10 gift card for our next visit. Don't worry that we are not Bostonians... we will definitely be back! Even though our bellies were full, we decided that the night sky was too clear to not take advantage of the views at the top of the Prudential Center. We journeyed up 52 stories to The Top of the Hub, where we enjoyed a Kamakazi (Dave), Gin Gimlet (me - downed in about three minutes because of how perfect it was!), a plateful of freshly baked cookies, and perfectly-perked coffee. Needless to say, we slept hard that night.

Views of the South End

Splash Fountain

Sunday morning was a bit lazy, as we strolled through the South End, grabbing a quick bite at Thornton's and making our way to Splash Fountain at Christian Science Plaza. We sometimes fantasize about buying a little apartment in Boston, so we snuck into an open house to check out the real estate scene in the city. Finally, we headed back to the car and out to Brookline for a late lunch at Zaftigs, one of America's Ten Best Delis (as rated by National Geographic). We could have built our whole meal just on the bagel chips and herbed cream cheese (complimentary with every order!), but we also shared Holly's Heavenly Salad and the Challah French Bread.

Dave and I always joke that we must look like we know what we are doing when in Boston, because we get asked for directions so much (on this trip, we were asked five times - it must be the Irish lass in me). We are now home, safe and sound at the farm - albeit fatter, but more in love than ever. It was an amazing trip, and I can't wait to head back to Beantown!

Why I Love Living on Silly Goose Farm: Reason 4

2011-05-31T12:20:00.000-04:00

I love living on Silly Goose Farm because I get to live here with this guy:

Dave and I celebrated our third wedding anniversary on Sunday (May 29th). We had a nice dinner at the American Hotel in neighboring town Sharon Springs, and this weekend we'll be taking our first-ever anniversary trip to Boston (we almost moved to Boston until we stumbled upon the farm). I could go on and on about how wonderful Dave is, but I'll just sum it up by saying I am very very lucky that he chose me for his wife.

Our wedding at Mohonk Mountain House, May 29, 2008

Find Pleasure in Simple Things

2011-05-24T09:48:00.000-04:00

A hammock under a tree. A basket of fresh-picked rhubarb and lilacs. These are some of the simple things that make me happy. And I'll never overlook them or take them for granted.

Today, try to find one simple thing that brings you pleasure. Cherish it, appreciate it, and send a good thought to all the people struggling to rebuild, survive, or find lost loved once in Joplin.

To donate, please visit the American Red Cross of the Greater Ozarks.

Sundays on the Sunporch: Three Berry "Pop-Tarts"

2011-05-23T11:11:00.000-04:00

Now that spring is here and the weather is beautiful (save for all the rain we've been having), it's time to re-instate Sundays on the Sunporch. This is one of my favorite little traditions Dave and I have started for our family. Just lazing around on the sunporch, testing out a new breakfast/brunch recipe with a full pot of French Press, and enjoying each other's company.

Yesterday, Edith and I tried our hands at homemade three berry "Pop-Tarts." I think deep-down we all secretly love Pop-Tarts (or the childhood nostalgia that surrounds them). This recipe provides a glimpse into the classic shelf-stable breakfast food but elevates it to something you can actually feel good about eating. If you prefer, you can make a simple milk glaze (two parts confectioners sugar to one part milk - whisk until smooth) to drizzle on top of the pastries once cooled slightly, but I like them straight-up.

My little helper, Edie. She brushed the egg wash on the dough and

assisted with mixing. And yes, she also likes to wear a sand pail as a hat

********************
Three Berry "Pop-Tarts"
Makes 6 servings

For the Dough*
2 cups flour
1 teaspoon salt (preferrably sea salt)
2 tablespoons white sugar
1 cup (2 sticks) plus 2 tablespoons cold butter, cut into small cubes
1/4 cup ice water
1 egg
1 tablespoon cream or milk
Raw/Demerara sugar

For the Filling
1 1/2 cups berries of choice (I used raspberries, blueberries and blackberries)**
1/2 cup sugar
2 tablespoons flour
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1. Heat oven to 400 degrees Fahrenheit. Prepare two baking sheets with parcement paper or Sil-Pat mats.

2. In a large bowl, combine dough allowances of flour, salt, and white sugar. Whisk to combine. Cut-in butter using a pastry blender or hands.

3. Add water (but not ice!) a tablespoon at a time. Add/reduce recommended about based on the point the dough just forms a ball.

4. Cover dough an refrigerate for at least 30 minutes.

5. In a new bowl, mix filling ingredients together, macerating the berries slightly to release juice. Be sure flour is well-mixed with berries.

6. Once dough is chilled, remove and roll out into a large rectangle 1/4-inch thick (cut dough in half if needed and roll each half separately). Be sure the rolling pin and surface are both well-floured.

7. Using a knife or pastry wheel, cut dough into twelve rectangles.

8. Mix egg with heavy cream to form an egg wash. Brush egg wash onto the edges of all dough rectangles.

9. Spoon filling onto half of the dough rectangles. Cover with other half of dough rectangles. Push edges together with fingers, then crimp or seal with the tines of a fork.

10. Brush remaining egg wash on the top of the pastries. Sprinkle with raw sugar. Pierce the top of the pastries with a knife to make three small steam holes.

11. Place pastries on prepared baking sheets, bake for 10-15 minutes or until edges and golden brown.

Pastries can be wrapped in waxed paper, stored in a Ziploc bag or storage container, and placed in the freezer for up to three months. They can be re-heated in the oven or in the toaster (it might take two "rotations" in the toaster if frozen). I think I might also make these for a summertime dinner party with a sprig of fresh mint and homemade vanilla ice cream as a dessert! Ooo, the possibilities.

* The dough recipe is adapted from La Buena Vida.

** Do not hesitate to use frozen berries. In my opinion, it is better to pick (or buy) fresh fruit locally and freeze it (or buy bags of frozen fruit from the grocer) than to buy fresh supermarket berries grown halfway around the world. Fresh doesn't always mean better!

Sustainable Snippets

2011-05-23T09:21:00.000-04:00

Well, I would normally say I hope you have a great weekend, but today I'm hoping you had a great weekend! Dave had some time off last week (the spring semester and graduation have ended, and today marks the beginning of summer sessions), so I put client work aside for a few days and we took a mini-staycation with the kids. We had planned to rent a place in Lake George, NY, but the weatherman predicted rain all week, so we decided to just vacation at home and take day-trips around the area. We visited two of our favorite towns in the Hudson Valley (Rhinebeck and Red Hook (we get our coffee from a great local roaster there)) and also headed East to Stockbridge, MA. The rest of the weekend was devoted to yardwork and movies and bocce. Here are a few pictures from our excursions.

We bought Edith this bucket for playing outside - she insisted on wearing it as a hat

Eric the loafer

Dave likes Kamakazis on the rocks, while I opted for a Gin Buck

Bocce! (The grass was a wee bit high)

Sunset during bocce

Our "tournament" audience

Now, on to Sustainable Snippets! Hope you enjoy your week.

Good thing I grow my own tomatoes! Seven supermarket foods to avoid

How do you do your laundry? Here are some nifty green products to try

It's official! Lemon eucalyptus oil is an effected bug repellent

Behold: The $18 lightbulb

New way to recycle bottle caps

Cool! "Old" professions that are making a comeback

All a marketing ploy? Guess so, according to this NYT article on food health benefits

How to eat fish sustainably (listen to this while cooking dinner tonight!)

Lifehacker? Interesting

Obama and agriculture farm subsidies.

Prison Food vs. School Food

HFCS - bad for your body, good for SNL skits

A very cool infographic on buying local (also, I am thinking will all the infographics popping up, people don't actually read anymore)

Those who know me know I love a good Pimm's Cup. Too bad I hate Jell-o

Again, with the British wine

Something I've been thinking a lot about is if "organic" really means better? Seems not always when it comes to eggs (check out this awesome scorecard!)

Need to recycle? There's an app for that

Young'uns in the world of food

My bud Christine is now blogging for FromScratchClub! Way to represent those urbanites and non-mommies, C

Seed Starting Products

2011-05-17T06:00:00.001-04:00

Some seed-starting essentials to help your garden grow!

1. Eco-Friendly Gardening Gloves from Angela's Garden

2. Bronze-look watering can from Ace Hardware

3. Natural Seed Starter Kit from Plantation Products

4. Organic Sea Kelp Extract from Organics Rx

5. Organic Peat Pots

6. Jiffy Seed Starting Mix

7. Organic Fertilizer from Organics Rx

8. Landreth Heirloom Seed Collection from Beekman 1802.

Starting Seeds

2011-05-16T10:05:00.001-04:00

"Big Rainbow" heirloom tomato seedlings

I love spring anywhere, but if I could choose I would always greet it in a garden. ~Ruth Stout

There are many ways to garden. Some people buy plants from a nursery or garden center, which is a great option for many. I have done this in the past, primarily with annuals flowers (like pansies and petunias), tomatoes and peppers.* This year, I decided to try my hand at starting my own seeds. Here's a little how-to for those looking to do the same.

What you need:
Seeds
Growing Medium
Containers (preferrably with a clear glass or plastic cover)
Light and warmth
Water

1. Do some research and math. GASP! Did you actually think gardening required math? Remember your high school calc teacher telling you over and over again that you might actually need this information someday? Well, you don't need calculus, but you will need some simple math skills. Think about a realistic date when you will be able to plant your seedlings in your garden. Then examine the germination and maturity rates. Some plants (like rosemary) need up to three weeks to germinate; others (like tomatoes) only need about 7 days. Maturity rates are often several weeks. Work backwards from the date when you want to plant your garden (my rule of thumb is around Memorial Day weekend, when the threat of frost in the Northeast has ended). This means I need to start my seedlings (most of them) around mid-April so that I can have tomatoes come July.

2. Find the best planting solution for your situation. I have two sunporches that retain a lot of heat in the spring. Pair that with the seed starting kit I use, and it makes for great growing conditions. I selected a tray growing container that nestles into a bottom compartment to drain excess water and circulate air around the roots and includes a clear plastic cover that helps create a warm, humid environment for seedlings (which aids germination). Sounds expensive, doesn't it. Don't worry, it only cost me $8, I think. Seed starting takes space, so you will need a shelving unit or flat surface on which to place your seedling trays. You can also use basic pots and planters, but you will want to make sure they can produce humidity. Here's a trick - cover the top with plastic wrap, and remove/replace for watering. My sunporches generate a decent amount of heat, and I place my trays on the ledge near the windows (see picture below). During the day, I'll sometimes move them outside to get more light and generate more heat. Seeds love moisture/humidity to germinate, so try to encourage this environment as best possible. Other solutions include greenhouses (small, portable greenhouses are available for purchase at big-box stores and online), on a kitchen windowsill, in cold frames, or under a grow lamp.

My seedling trays

3. Plant your seeds. This is pretty straight-forward. Some seeds require different planting depths, so make sure to read the back of the seed packet for more info. My preferred method of planting is using a good, organic seed-starting mix (NOT gardening soil!). Other methods include peat/soil pellets that come dry (you just insert the seed and add water). These can typically be placed right into the ground once the seedling is ready for transplate. There are also compressed peat moss pots that require soil, but can also be directly planted in the garden when the seedling is ready. Hydroponic plantings are also popular, though I cannot speak to the effectiveness of this method, as I have never tried it. I like the black plastic seedling trays featured in the above picture, as it retains heat in the soil well (probably better than any other method). Add about an inch of soil, then your seeds (for larger plants, add one see per cell. Most other seeds (tomatoes, peppers, herbs) can be planted two to five seeds per cell). These plants can be divided once crowding becomes an issue. After seeds are added to the soil, cover with more soil (generally 1/4 - 1/2 inch) and water thoroughly. You'll need to water every day until seed germinate.

Also, be sure the seeds you are planting actually want to be seed-started in this manner. Some seeds are direct-sow, meaning you are better off planting them right into the garden. Direct-sow plants include lettuces, kale, spinach (and other leafy greens), radishes, peas, and beans. Basically, any other seeds can be started indoors. Check the back of the seed packet for more specific planting information.

4. Fertilize and Water. Once seeds have germinated, only water once the soil is dry. Too much water/moisture can cause root-rot or mold on the seedlings. The general rule of thumb for fertilization is not to do it until seedlings have developed a second set of leaves (which usually happens 3-4 weeks after germination). Look for a complete organic fertilizer that has trace compounds to ensure seedlings get all necessary nutrients. Seedlings are delicate and cannot handle a full-dose of fertilizer, so dilute the fertilizer to a half-dose with water. Seaweed or kelp extracts and fish emulsions are great for seedlings and help them mature quickly and fruitfully. Again, you will need to dilute these as to not overpower little seedlings.

5. Transplant. Some seedings might get leggy and spindly, which means they are ready to move to a bigger growing environment. Many factors contribute to transplate rates. The back of the seed packet will give you specific information on when to move seedlings to your garden. Transplant factors include the outgrowth of the planting cell or overcrowding (if you plant more than one seed per cell), and garden environment (that is, if the weather is condusive for gardening and the threat of frost is over). If the seedings have outgrown cells, but are not ready for the outdoor garden, simply move into bigger pots or cells. Be careful to maintin delicate root systems. Use small gardening tools (or old kitchen spoons and forks) to ease the seedling out of its cell.

If you garden using containers, you can plant your seeds directly in your containers, keep inside or in a greenhouse until seeds have germinated, then move the containers outside when seedling are ready. This saves a few steps!

Organic "Beefsteak" tomato seedlings and "Big Rainbow" heirloom tomato seedlings

If you have specific questions related to seed starting, please email me or leave a comment and I will try to respond as best possible. Good luck!

*If you choose to buy plants to put in containers or your garden, try to buy from a reputable source or local grower. Some studies have shown that the "great tomato blight" of 2009 was caused by a bad batch of plants from big-box gardening stores.

Why I Love Living on Silly Goose Farm: Reason 3

2011-05-15T21:53:00.000-04:00

Vintage green juice jars, via Etsy shop ModelVintage

Clear gallon and 1/2 gallon growlers

I love living at Silly Goose Farm because we have amazing neighbors. Our neighbor. Mr. Dykeman, sold me about 30 gallon and half-gallon glass growlers (at 50 cents a piece!) from his barn sale this weekend, as well as about 10 of the vintage green juice jars featured above (with original caps!). These growlers are perfect for cider-making this fall. I told Mr. Dykeman I was looking to explore homebrewing, and he said he used to make gallons and gallons of beer and wine "back in the day," and offered to teach me all I needed to know and use all of his equipment (bonus! I won't have to invest much money!). He also said that a lot of the area around our house was prime hop-growing property, and I'd probably be able to grow my own hops easily. Awesome! I can't wait to experience the tutelage of Mr. Dykeman, and am so grateful we have kind and generous neighbors like him.

Sustainable Snippets

2011-05-14T10:42:00.000-04:00

via Brabourne Farm

It has been a few weeks since I posted some Sustainable Snippets, so this week's version is super-sized! Also, I have noticed that this is becoming a repository for foodie articles, as well, so I hope you don't mind the addition of more food- and cooking-related articles. Here goes:

Man, I wish we had this when I was in college.

Well, I guess it's a step in some-sort of right direction (also, I don't think I've ever eaten at a KFC before in my life).

Finally, a comprehensive article on what I've been preaching for years!

Oh, Facebook (Dave had friends that have worked, at one time or another, at Google and I hear there are similar perks)

Could you do 100 days of real food?

Huh. I always thought wine and English were European oxy-morons. Throw Royal in there, and it's all cool.

And besides the above, I always knew I was a kindred spirit with the Royal Family. Polo anyone?

An intruiging look at calls for GMO/non-organic food.

10 things to never, ever say at the Farmers Market!

You probably know this, but here are 5 ways to eat locally.

Ooh, if only I had an extra $35,000 to blow (ps - I also studied Political Science in college!)

A handy guide for summer composting.

Hope you all have a great weekend! Any plans? Dave (a college professor) is tied-up with commencement ceremonies today, so the kids and I are gearing up to go for a walk up the road to check out our neighbor's alpaca farm, then I have a busy day of cleaning/organizing the attic and basement. Fun. My AMAZING friend Kelly is moving to NYC at the end of the month (sad face) and her going-away party is Sunday. I'm going to miss that girl, but thankfully she is only a quick train-ride away!

(More) Buds and Blooms

2011-05-14T10:16:00.000-04:00

A few more pictures from around the farm. Enjoy!

Buds of the crab apple tree

If all goes according to plans, the house will be getting a

paint job this summer (think cream, green and purple!)

A lot of the shrubs and plants around the house need some serious trimming

Pear tree blossoms in the background. This outbuilding collapsed from heavy winter snows.

We'll be building a pergola in it's place (and hopefully a big fire pit!)

Pretty pale pink apple blossoms (this tree produces MacIntosh)

Black cap canes (can't wait to make jam!)

This HUMONGOUS daylily clump is so weird - it sits in the middle of

the lower lawn, and I have no idea what to do with it

White lilacs that line the driveway

Sweet Lily of the Valley near the driveway and bay window of the dining room

Our neighbor Lorraine's house. She lives on the other side of the orchard/cow pasture.

She keeps a garden on our property and leaves scraps on her kitchen porch for our cats

John and Doris live right across the street. Their house and our house were built

by the same family (the Gaige brothers), but their house is much older

Doris' vegetable garden

I love the picket fence and tulips! In the late summer, holly hocks bloom around the fence

John and Doris' barn was recently built by a team of Amish craftsmen, and it looks amazing!

Their old barn collapsed in 2010 after a very heavy snowfall (we received 70 inches of snows in 3 days!)

I can't wait to update the barn - new windows, partial new roof, new doors and new paint.

With luck (that is, with whatever free-time my dad had), we will place a cupola on the peak

The colors of the farm are so beautiful and picturesque that

sometimes I can't believe this is actually my life!

Bud and Blooms

2011-05-12T12:15:00.000-04:00

Hi friends! Did you think I died? Nope, just been out living life and staying busy. I guess that's good for blogging, right? If we didn't live our lives, what would we blog about? Okay, maybe that's not entirely true. Perhaps it is just something I tell myself in order to erase the guilt of being off the blog for so long. Add this to the "Lies We Tell Ourselves to Make Ourselves Feel Better" file.

Well, things have been pretty good around here. Had a couple birthday to celebrate, took a mini-vacation with Dave, everyone was sick in there somewhere, the usual. In the past week, everything in the outside world seems to have exploded in color here on Silly Goose Farm, and I thought I'd share some photos with you.

The orchard:

Apple trees

Wowie, the grass is getting high! Guess it's time to let the cows out.

I love how old and tangled some trees are

A rose bush grows under one apple tree. I should probably move it

Blurry close-up of apple blossom buds

Pure white pear blossoms

I imagine these pear trees are close to (if not more than) 100 years old

Eastern Red Bud blossoms

In a few days, this whole tree will be the prettiest shade of mauve

Soon, we will be chopping down the arborvitae that surround the

Eastern Red Bud - they are too big to transplant and engulf the Red Bud

Pretty little violets leading into the sunporch

Rhubarb! We have several patches

Purple lilacs near the kitchen window. White lilacs line the driveway.

The smell is heavenly!

The barn will be getting a facelift this summer (and all that wood

will be stacked inside for next winter)

Barn cats and farm babies

We've got lots of other blooms starting to sprout on the farm, I'll share more pictures soon! I hope your spring is a lovely one!

Happy Birthday Dave!

2011-05-02T16:28:00.001-04:00

Today is my darling husband's birthday. Just to make him feel extra-special today, I'll refer to him by his proper title, Dr. Goldschmidt.

I took a half-workday today so the kids and I could run to the grocer and get all the fixings for one of Dave's favorite meals (chicken tortellini) along with everything to make a homemade coffee ice cream cake (easy-peasy, I'll post pictures up on Twitter later). After the kids are in bed, I'm sure we'll cozy up on the couch to watch a movie, and if everything goes according to plans, I will whisk Dave away for a little get-away this weekend.

Dave, I'm so lucky I get to be your wife. Thanks for always cheering me up with your Sean Connery and Julie Child impressions (which sometimes blend into each other), for always offering to make the tea and coffee, for (rarely) reining in my imagination, for being the best daddy ever, and for just being you. I know it hasn't always been easy, but I hope I make you a fraction as happy as you make me. I love you (and I'll always be your Silly Goose).

Update: Click here for the ice cream cake tutorial on Twitter!!

It's My Birthday!!

2011-04-28T08:45:00.000-04:00

I still make this face when my cake falls apart

Me, my mom (Suki), my mamie (Delphine) and my great-grandmother (Ruby)

I grew up fishing and swimming in this pond

Me and my cousin, Travis (I thought, and still think, he was a pretty cool guy)

My pony Sugar - I rode that old gal all the time. My mom said my butt stuck like Velcro to her!

Me and my great-grandpa (Charlie)

Getting ready to go hunting (oh yeah, country living)

Don't worry, I usually wore a helmet

Don't be jealous.

Slumber Party

Fifth Grade

Sixth Grade

Yay! It's my birthday! Lots of thoughts on life as I hit the quarter-century mark, but for now, I'm going to go enjoy the (rainy) day and celebrate with family and friends!

PS - My birthday wish this year is for a quick recovery in the South.

Hip Girls Party

2011-04-25T14:43:00.000-04:00

I attended the most wonderful party on Friday night, hosted by From Scratch Club. It was part dessert potluck, part food swap, part book signing, and entirely awesome!

My orange biscotti is in the giant mason jar in the top-left of this picture

The dessert potluck part highlighted many gluten-free and dairy-free offerings. I made gluten-free biscotti, then dipped them in chocolate (which probably wasn't gluten-free, oh well). To be honest, I'm not very familiar with cooking or baking with special dietary needs in mind, and I'm very lucky I don't have to typically be conscious of such things. I love milk and wheat too much.

"The Hip Girl's Guide to Homemaking," by Kate Payne

The book signing portion of the evening was to celebrate the release of Kate Payne's "The Hip Girl's Guide to Homemaking." I had the chance to speak at length with Kate and learn about her writing process and why she chose to pen this how-to. She is one of the most genuinely sweet, nice people I've met, and still seems so grounded despite all her success!

The food-swap was the brainchild of From Scratch Club (who also hosted this soiree). I brought homemade sweet and sour salad dressing, and received macaroni and cheese, hummus, spinach tarts and paneer palak. Yum!

For more info on the wonderful party, please head over to Christine's amazing blog, Unspeakable Visions. All pictures are courtesy of this lovely lady!

Garden Inspiration

2011-04-23T09:47:00.000-04:00

Besides creating a new vegetable and cutting garden, we are also gearing up to do some other landscaping and outdoor spaces around the farm. We'll be replanting several beds around the house and barn, and hopefully building a new pergola where an old outbuilding once stood. Here is the inspiration we are working from.

Country Living

Country Home

I can't wait to get started! Any garden plans for you this summer? Where do you pull inspiration from? I'd love to hear.

Weekend Listening

2011-04-08T11:00:00.001-04:00

I L-O-V-E Johnny Cash. I know he can be a bit polarizing in certain circles (kind of like Bob Dylan - people tend to love it or hate it. I tend to fall on the favorable side in either case). The recently released Bootleg, Volume 2: From Memphis to Hollywood is exactly how I like to hear the Man in Black - raw, gritty, and gripping. So many great songs that I find myself signing when I'm cleaning, cooking, or doing "everyman's" work - songs like "Get Rhythym" and "Big River." This album is great because it features so many forgotten Cash songs, while not being so obscure that the listener can't immediate be drawn to it. If you're in a foot-stompin' mood this weekend, definitely check it out!

What Should I Wear to My Dinner Party?

2011-04-07T22:21:00.001-04:00

I'm throwing a dinner party soon and I am having a tough time deciding what to wear. Informal attire is typically acceptable at most of the events we have at Silly Goose Farm, but dinner parties seem to just be a bit more effort. I feel like fashions should follow suit (excuse the pun). I'm not expecting my guests to be wearing anything especially-special, but I think the hostess should show appreciation for guest attendance through her wardrobe. So, would you do me the favor of helping choose my outfit?

Option One: Casually Chic (taking the classic jeans and t-shirt up a notch with fun shoes and fancy accesories). 1, 2, 3, 4, 5, 6.

Option Two: Springtime Sweetie (since the weather is still a bit chilly, I'm fitting in all the red I can) 1, 2, 3, 4, 5, 6, 7.

Option Three: Ritz and Revelry (bringing the air of formality back to dinner parties) 1, 2, 3, 4, 5, 6.

So, What Should I Wear At My Dinner Party?

Sustainable Snippets

2011-04-07T15:00:00.001-04:00

I fell in love with "Highland Coos" on my honeymoon, and now I'm trying to

convince Dave we need some. Image found here.

I'm torn about this weekend. On one hand, I'm very eager to just kick back a bit and relax; on the other, I have a ton of client and charity work to manage and finish up, and I could certainly use an extra day to take care of it all! Tonight, Dave is taking me on a "surprise date" (we haven't been on a date in AGES). I have the feeling that my constant hint-dropping has worked and he is going to take me to this little Helderberg Mountains restaurant. We might go to a book festival on Saturday, but otherwise I'm only planning on yard and garden work, organizing the basement a bit, and working on some crochet projects. What do you have planned for this weekend? Is the weather supposed to be nice where you are? If you're looking for some reading, here are this week's Sustainable Snippets. Enjoy!

Thinking about "cute cattle" makes me want to employ Meatless Mondays everyday!

Looking to learn more about the industry of food? Start here

If you consider yourself a foodie, you should know about this

These seem perfect for toddler hands

More reasons to avoid food colorings

When sustainable living goes awry

Homemade almond milk

Green living is great, until you hit Nimbyism

DIY wind turbines

Food swap!

Five ways to farm if you're not a farmer