1. Falltime at the Farm

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    November 5, 2013 by suchandsuchfarm

    There’s no place that I would rather be than at the farm during fall. The air is cold and crisp and it almost reminds me of ocean air. It’s a fresh, rejuvenating air scented with baked pumpkins, cinnamon coffee and freshly cut firewood. The leaves are changing and creating a beautiful contrast with the overcast clouds. While Dave and I were working in the greenhouse one day, we noticed the looming clouds coming from west and the sun hanging in the clouds to the east. I quickly grabbed my camera to capture the moments and some other shots of the farm during fall.

  2. The Girl Who Stares At Goats

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    October 31, 2013 by suchandsuchfarm

    It finally happened.. Dave caved and let me get some goats for my birthday! Birthday goats. Wow, if that doesn’t scream “I live on a farm” then I don’t know what does. Anyway, I was on the search for two Nubian doelings within minutes. Nubians are known for their excellent milk production, they have a high butterfat percentage (good for making cheese, not good for dieters) and can produce about 1,800 pounds (225 gallons) of milk each year. Plus, they got these big ol’ floppy ears. We found a family farm that was wanting to downsize their herd and wanting their two twin Nubian/Alpine mix doelings to go to a good home. The Alpine goats are known for their high milk production. Our goats are 75% Nubian and 25% Alpine so basically, we will get the Nubian butterfat with the Alpine production. Awesome! After talking to “Ashley the Goat Lady” as she’s listed in my phone, I knew that this would be a perfect fit. I immediately began nesting and preparing for their arrival but I had no idea what to expect the first few days of owning a goat. Allow me to be your guide of what to expect when you’re expecting your first goat.

  3. Fake and Bake Sun-dried Tomatoes

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    October 2, 2013 by suchandsuchfarm

    One thing we learned from our garden this year is that we planted waaaaay too many cherry tomatoes. It got to a point that if we needed to punish them, we sent them out to pick cherry tomatoes. Forget water boarding… come to cherry tomato hell. Ok, maybe it wasn’t that bad but it was very tedious and we were left with plenty of spare cherry tomatoes after our restaurant deliveries. What do we do with all of these suckers? You can’t really sauce them, we don’t have freezer space to freeze them but there is one more solution… to shrink ray them! Or, you know, dehydrate them. I really love sun-dried tomatoes but I don’t have the time (or the daylight) to do that, so the next best thing is to fake and bake. No tanning goggles necessary!

  4. Oh my… where have we been?

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    September 25, 2013 by suchandsuchfarm

    So we’ve been really quiet on the blogosphere lately… shame on us! See, what had happened was that we got hella busy you know… farming. But that’s no excuse! But we’re going to make it up to you, I promise. Here’s a rundown of what we’ve been up to and where we’ve been lately:

  5. Last batch of chicks for the year… I mean it.

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    August 2, 2013 by suchandsuchfarm

    baby salmon faverolles

    A few weeks ago Dave and I were out and about running errands. Picking up some chicken feed, light bulbs, chainsaw blades, torque drivers, valve wrenches… left phalange coupling… cordless… steel… drums… stuff. Oh, and free popcorn. Anyway, we just happened to go down the ‘farming’ aisle where they just happened to have some baby chicks and I just happened to look at them. And what happened to be there was a tub full of week old salmon faverolles! We had just moved the last batch of chicks out of our house and into their respective new big chicken coop. I was kinda looking forward to a living room without chicks but these were salmon faverolles! They were right there! How could I pass those up!? But I told myself (and everyone else) that we were done with chicks for the year. Done. D-O-N-E. Needless to say, we ended up walking out with all 13 of them. Fellow chicken people may understand the excitement of surprise salmon faverolles. But for those of you that are like “Cool. Tiny yellow chickens that are mega cute. What’s the big deal?” Well, I’ll tell you what the big deal is, buddy!

  6. Cooking for Boys: Beer Cheese Burger

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    July 30, 2013 by suchandsuchfarm

    beer cheese burger

    It’s summertime. It’s hot. And I’m hungry. Actually, it’s beyond hungry… I’m hangry. Hangry is when hunger takes over and your stomach becomes very angry at you and you find yourself tearing through the kitchen cabinets and ripping the doors off the hinges. There’s a house full of boys that have been working hard all day so I start to go through my mental recipe rolodex. What do boys want to eat? What do they like? Meat. Cheese. Beer. Grilled things. And that’s pretty much it. And how do you satisfy insatiable man hunger? With man food. Enter the beer cheese burger.

  7. Solarization was a success!

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    July 30, 2013 by suchandsuchfarm

    Earlier this summer, we started solarizing our new garden expansion. Basically, we plowed and tilled up the next section of hay field that’s going to be next year’s garden and laid a bunch of tarps over it. The tarps prevent weeds and hay from re-growing there all summer long. The basic idea is that all that summer sinshine heats up the ground under the tarps and fries all the grass and hay underneath. It also prevents a buttload of cursing next summer when we’re trying to weed. So the tarps were all spread out and so we waited. And waited. And waited. But now it’s time to pull off the tarps and see if this whole solarization thing actually worked, then we’re fixin’ to get our fall garden started!

  8. Shallots and Thyme Pickled Peppers

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    July 26, 2013 by suchandsuchfarm

    I’m not gonna lie to you, friends. Sometimes I get in a canning rut. I look at a pile of peppers and think… this is boring. But I need to can. But I know I’m not going to want two gallons of pickled jalapenos. I mean, I love nachos and all but do I love them enough to make two gallons worth of jalapeno pepper toppings? Maybe for football Sunday. But we’re not sports people, per say. We don’t follow the sports balls. Maybe we could invite all of our friends over and have a nacho party. But 1) I don’t think we have enough friends to warrant a nacho party and 2) can adults even have a nacho party? Maybe if there’s an e-vite. That would be legit. But I digress. Basically, I don’t want a boring old pickled peppers canning recipe. If I’m going to slave over a hot stove for a few hours, it better be worth it. And lemme tell you friends, this here pickled peppers with shallots and thyme is worth it. And it sounds fancy.

  9. The first of the harvest

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    July 17, 2013 by suchandsuchfarm

    Sorry that we haven’t been posting lately, friends! But if you’ve been following us on facebook or instagram, you know that we’ve been super busy in the garden (Dave calls it “the field” so it sounds cooler but I just think it makes him sound like a Baba O’Reily lyric. 10 points for The Who reference). Right now we’re knee deep in peppers, cucumbers, zucchini and bush beans. Here’s a look around the garden, a.k.a. the field, show you what we have going on and what we’re doing with our harvest.

  10. Sweet, Spicy and Everything Nice-y Strawberry Jam

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    July 2, 2013 by suchandsuchfarm

    homemade strawberry chipotle jam

    I’ve already confessed to you my love of strawberries and canning season with my strawberry shrub recipe. With strawberries still in season, I’m trying to preserve as much as I can. I started out with your classic strawberry jam but as soon as word got out that I made homemade strawberry jam, it was gone. Seriously… how can a gallon of strawberry jam disappear in a week? I asked the boys where it went to and they convinced me that we must have some sort of strawberry jam starved honey badger in our neck of the woods that unlocks our kitchen door and goes through our pantry at night. I’m sure that’s what it was. Anyway, I decided to kick it up a notch with my next batch of jam. A twist on the classic, if you will. A sweet jam that will bite you back. Introducing, the strawberry chipotle jam! Or as I call it, “Sweet, Spicy and Everything Nice-y Strawberry Jam!”