Not much decluttering happening this month. A knee injury in early March has been playing havoc on my schedule. Things are finally starting to feel a bit better (4/14) so here we go……
4/14: Refrigerator ReClean
April 13 – Declutter window seats
April 14 – Declutter refrigerator
April 15 –
April 16 –
April 17 –
April 18 –
April 19 –
April 20 –
April 21 –
April 22 –
April 23 –
April 24 –
April 25 –
April 26 –
It’s time for some yummy salads thanks to my good friend Tom and his delicious recipe.
Miso Salad Dressing
- 6 T miso
- 1/2 c rice vinegar
- 5 T honey
- 4 T ginger
- 5 T sesame oil
- 6 t lime juice
- 4 t white sesame seeds
4/14: Sorrel is coming up
4/14: Transplanting Blueberries
4/14: Barrel One – Yukon Gold
4/14: Barrel Two – Yukon Gold
4/14: Barrel Three – Red Pontiac
4/14: Finally Getting back in
4/14: Sugar & Pie Pumpkins 133
4/14: Rouge Vif d’Etempes 261
4/18: 12 new lettuce starts
The first full weekend of April brought a storm to our area. We had 1.67″ of rain on Saturday and 30mph winds. We spent the day at the Benton County Fairgrounds at the Poultry Swap and Homesteading Faire.
4/7 – planted 1 row Spanish Onion starts
4/8 – 4″ Lemon Grass start at the Faire
4/8 – 3 Red Potato starts $1.99/lb – Old Mill Feed and Garden
4/8 – 1 bunch Walla Walla starts – $3.29 – Old Mill Feed and Garden
4/9 – Planted 1/2 bed Walla Walla starts
4/9 – carrot and beet seeds are sprouting
4/14 – Planted 2 barrels of Yukon Gold
4/14 – Planted 1 barrel of Red Pontiacs
4/14 – Translplanted 5 blueberries
4/18 – planted 12 Buttercrunch and Great Lakes lettuce starts – $2.99 – Wilco
We still had some leftovers from the Great Goose Feast so I decided that Goose Risotto sounded good. Wow, was I right. I made it simply, just onion, gewurztraminer, arborio rice, and goose meat.
I softened a chopped onion in goose fat, then added the rice to coat. About a cup of gewurztraminer wine came next followed by hot goose stock and stirring. When the rice was finished to the correct bite and starting to get creamy, I added a generous quantity of goose meat. To finish, I added a couple of tablespoons of parmesan and a bit of chopped parsley.
Saturday night I finally roasted the 10 pound goose that we’d picked up on “after Christmas clearance”. I think it was intimidating me, but the last Saturday of Spring vacation seemed like a good time to try. I rinsed it, patted it dry, pierced the skin and salted it it really well to help crisp up the skin during roasting. I removed the ‘Pope’s nose’ and all of the extra fat, putting it on the roasting rack to render.
I started the goose at 450F for 15 minutes, then reduced the temperature to 350F. I basted it and removed the goose fat drippings from the pan every half hour. The total cooking time was about 2 hours (the temperature in the thigh was 175F.
I filtered the goose fat drippings through a coffee filter and now we have almost 500ml of lovely goose fat for cooking.
The carcass went into the instant pot over night on slow cook followed by another hour of pressure cooking. The result was about three quarts of beautiful goose broth. I’ve popped it into the refrigerator so I can de-fat it a bit before I use/freeze it.
The meat from the pressure cooker has also been picked and now we have enough for a lovely Goose Hash. The offal meats (heart, liver, gizzard…) are chopped up and being use to entice the dogs to practice “come”.
~ thank you goose…..
Our new flock.The original stock, inspired by the Poulet de Bresse of France, was developed by Canadian chicken breeder, Peter Thiessen in the 1980’s. Thiessen hybridized birds, selecting the best characteristics from seventeen different types of birds in a process that required 11 years. The result was a chicken with a bright red comb, white plumage and blue feet which Thiessen called the Mount Lehman Chicken.
In 2004, Thiessen sold breeding stock to a California poultryman, Bob Shipley, who bred the birds, renaming them the Blue-Footed. At the same time, Avian flu was discovered in Canada, killing huge numbers of birds and closing the US/Canada boarder to bird transport. The Canadian Food Inspection Agency ordered all of Thiessen’s bird to be euthanized. When Thiessen and Shipley could not negotiate a deal to sell back some of the breeding stock Thiessen had to start over again, this time taking 7 years to re-engineer his beloved birds.
Back in California, Shipley had the only breeding stock for the Blue Footed apparently trying to further refine his chickens for increased growth rate or size. The birds’ famous flavor and texture was lost and because the original breeding stocks were not kept true, there was nothing to fall back to.
The California growers had been told to euthanized all of the birds and the tale goes, that the birds had been euthanized, but that a couple of crates of fertile eggs had been given to someone in California. Brian, of Frasier Creek Farms outside of Corvallis eventually was able to purchase a breeding set of the Blue Foots from a friend in California and we got our birds from him.
Added 4/8/18 – – – Hen Names
- orange = Marigold
- yellow = Daisy
- green = Fern
- rooster = Ranunculus
I purchased a packet of San Fransisco Sourdough starter from Cultures for Health and am working through their instructions on rehydrating and activating it……
- Combine the dehydrated starter with 1 T flour and 1 T water in a quart-size glass jar and stir thoroughly with a non-metal spoon.
- Cover the jar with a coffee filter and store in a warm place for 12-24 hours.
- After 12-24 hours, add 2 T of flour and 2 T water. Stir briskly. The starter should have the consistency of batter, add more flour or water if necessary.
- After 12-24 hours, add ¼ C of flour and ¼ C water. Stir briskly.
- After another 12-24 hours, add ½ C of flour and ½ C water. Stir briskly
- Every 12-24 hours for the next several days, keep ½ C of starter (discard the rest or use it in some pancakes) and add it to ½ C water and ½ C flour.
- Continue this schedule. After 3 to 7 days, the starter should be bubbling within a couple hours after you feed it.
It’s been a little slow, and I’m not always as good a sourdough parent as I should be, but we finally have bubbles. IT’S ALIVE!