Holy Cow!

What’s for dinner?

Hamburger Buns

Often that seems such a difficult question. My Mom, Daisy Mae, came up with a solution, Saturday night is hamburgers. You may have read about it in our Winter Stories e-book

It does take a little planning ahead. I know hamburgers are considered fast food but we like ours on a homemade bun from a farm-raised beef, two things that you can’t easily run out and buy.

And since tomorrow is Saturday, I need to get with-it and bake hamburger buns! My recipe is simple, not the incredible brioche buns that Don Reed makes for us each year at the Hearth Bread workshop.

Which brings me back to planning. It’s time to consider meals for other nights of the week. I am looking for suggestions. Do you have a go-to meal that is as easy to love as it is to prepare? Or a food tradition that your family request every week? Let me know, I am making a list and of course I will share it with you!

Never Give Up!

Persistence is good for you!

One of the things I love about goats is their persistence. They will work for days or even years to wear down a fence or a wall or whatever you are trying to keep them from doing. They show a fine sense of determination and are my mentors.
QF_2016_1

Press On

Nothing in this world can take the place of persistence.
Talent will not; nothing is more common than unsuccessful people with talent.
Genius will not; unrewarded genius is almost a proverb.
Education will not; the world is full of educated derelicts.
Persistence and determination alone are omnipotent.
The slogan “press on” has solved and always will solve the problems of the human race

Calvin Coolidge

These strong guys made a fine team for stacking hay in the barn!

Special Report

Winter ShedIf you remember, last Fridays post, I  started out telling about the deer who come and eat the hay that the goats spill on the ground.

Well,  this morning when Rick went out to feed the goats he found a perfect set of white tail deer antlers laying on the ground. They were right next to each other, we have never found a set before.  There must have been some frisky eating going on!  I believed they  shed their antlers by rubbing against a tree, so I decided to do a little research. I was wrong.  It seems they rub against the tree in summer when they are scrapping off the velvet coating that covers the newly formed antlers.

White Tail bucks shed their antlers every winter and grow a new set during spring and summer.  Hunting for these shed anters has become a hobby, called “shed hunting”. I even found a website that sells DVD directions goshedhunting.com or antleritis.com  check out their fun video.

The antlers are fast growing, they start out as cartilage that rapidly calcifies. They are covered with a coating that looks like brown velvet. This coating carries blood that supplies nutrients to the rapidly growing bone. When the antler reaches full size the velvet is rubbed off. It is really intriguing, you can read about it on Wikipedia.

Now the burning question, “What do you think we should use them for?”  There was youtube video on how to make a pipe. Yes, well my suggestions are leaning in other directions, possibly  hand towel holders?  Do you have any ideas?

Moonlight on Snow

A moonlit night with snow covering the ground is as bright as a street lamp! I was looking out the window the other night and could see the outline of three deer with their heads down eating the alfalfa hay that the goats had spilled on the ground. It was truly a peaceful sight.

How long has it been since your world was washed in moon light? Night light pollution has put many of us out of touch with the cycle of the moon. (No more excuses for lunatic behavior and the moon made me do it!)

Even in rural environments people have bright yard lights that null the reflections of the night sky. Years ago my Mom, Daisy Mae, had a little farm in the country. She says that they moved to that farm, outside of Leavenworth, because it was a slow sleepy mountain town. Gradually over the years the town became less sleepy. Many of you may know Leavenworth for it’s tourist attractions, festivals, art, plays, or outdoor recreation such as camping, mountain climbing, or skiing. It is not very sleepy anymore.

When Daisy Mae retired she had a house built and moved to our farm near Rice, WA. It is slow here and about as sleepy as it can be this day and age. One of the first nights in her new home she told us about being awakened by a bright light shining in her bedroom window. In her sleep she thought, “who is shining that light in my window?” Then she woke up enough to realize it was the moon. It was a shock for her to realize how the conveniences of modern life (yard lights in this case) gradually eroded her connection with the beauties of the natural world.

This experience was the beginning of a list of things she had forgotten.
I will share more of them with you in a future post.

How about you? What do you see in the moon light?

Campanilismo

Our friend Laura Wolfe Gardener shared this idea with us from the book The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World, page 63 in the chapter on Italy.

In talking about the importance of regional foods in Italy, Lynne Rosetto Kasper explains that there are three key concepts: Nostrano (local); Sisposa (Marrying together foods that grow near to each other); and Campanilismo.

“Campanile is the bell tower in every Italian town and village, and Campanilismo refers to the mentality associated with that area. The term defines your home, which is within hearing distance of the bell.” “How you eat within hearing distance of the bell is different from how someone would eat twenty miles away.”

Laura adds, “Those who come to the collective table at Quillisascut are those who hear the same bell. Some ‘March to Different Drummers’. We also ‘Eat to Different Bells’. Culture and a “Collective Mentality” grow out of the deep affiliation for one’s local products.

Thank you Laura for sharing these insights to life around the table at Quillisascut Farm!

The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World