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Thursday, December 17, 2009

December Holiday Share

Happy Winter!

And it is truly winter! The snow is beautiful, albeit hard as a rock : ) I was hoping for a bit of a "warm" day for pick up since my barn is pretty darn chilly, but I guess I should be happy it is not snowing!


Many of you ask if life slows down for me in the winter...In a farming sense, yes. I put away all of my laboring tools and stick on my thinking cap (that is a stocking cap to keep me warm in my cold house) and settle in to plan for next season. The seed catalogs are already arriving in the mail and I am eager to pour through them and pick out fun food for us to eat. It is like forced shopping, but fun shopping! I take all of your feedback from this past season into account, and create a list of goods that will hopefully satiate your palates.


The other great thing I get to look forward to in winter is helping my friends collect maple sap! The syrup I have for sale is from this wagon : ) It's a super late winter, get me (and Simon!) in shape for spring, kinda project. Loping through the snow, lugging two 3-gallon pails full of sap, cold and just slightly sweet. And then the boiling--makes me hungry for pancakes every time!!



Oh, and I do a bit of snow plowing to make a little cash.


Hope your holiday is rich with warmth from friends and family...and good food, Keena



Winter Squash Galette
This recipe I just found and I LOVE it! I have used the galette dough for a kale, cheese mixture too and it was superb! You could probably fill the galette with just about anything.

2.5# of winter squash
1 samll head of garlic, not peeled
1 Tbs olive ooil
1 onion, finely chopped
12 sage leaves, or 2 tsp dry
1/2 cup parm chaeese
1 egg, beaten

Cut squash in ahlf and brush the surface with oil, bake at 375 until soft
Roast the garlic until soft in the oven too (or I use the toaster)
Scoop out squash and add the mash rasoted garlic


Warm 1 Tbs oil in pan, add onion and sage, cook about 2 minutes
Add squash, cheese and salt


Plop this in the center of the dough and then fold the sides up and cover about 2 inches of the squash all around the sides, so the center is open
Brush dough with the egg

Cook about 25 minutes, or until crust is golden


Galette Dough
2 cups flour
1/2 tsp salt
12 Tbs cold butter
1/2 cup ice water

Cut butter into flour and salt
Sprinkle in water
Form a ball and then roll it out to be about 1/8 in thick
I put mine on a flate baking stone for cooking


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