SVTFarm
Blog
AS A MOM IT’S HARD TO COOK WHEN I’M TIRED.
If you need a wholesome breakfast meal and you’re not sure where to begin, I’ve got you.
Making your family this sausage bake prepares you for anything.
It’s combined ahead of time to blend the perfectly seasoned sausage flavor throughout.
If you’re trying so hard to keep juggling all the things, like eating good farm fresh food, and worry it’s all crash down any minute with a drive to get take out…
Have No Fear
I’m here to help with a great old time dish that could make your Grandmother weep.
A lamb stew is humble for sure and traditionally made from what you had on hand.
My farm is your place.
Like Stone Soup, this stew transforms simple and basic farm fresh ingredients into a rich and savory blend of flavor-
You want to make something that feels like a warm hug and cheers you.
And even better, it isn’t hard. Just slice potatoes and onions thin and you’re basically done.
Layering is a beautiful task that I have even hoarded from the kids..saying I want to do it.
I can picture myself 100 years ago slipping a couple small slabs into the firebox and setting my stew pot on to cook while I gathered the flock for shearing before winter.
Photo by Marc-Olivier Jodoin on Unsplash
If you are having dreams about bears and the end of their hibernation; you probably have spring fever. In Medicine Cards, (by Jamie Sams and David Carson, Bear & Company, 1988.) ‘Bear’ symbolizes ‘Instropection’ and that “Bear seeks honey, or the sweetness of truth.” It is stated “To accomplish the goals and dreams that we carry, the art of introspection is necessary.” I love this connection between growth mindset, emergence, and spring. They continue “If we choose to believe that there are many questions to life, we must also believe that the answers to these questions reside within us.” Yes! We have agency to act freely and to choose paths that lead to our goals. There you have it. You surely have spring fever to romanticize in such a way.
If your heart sings to earthworm sightings; you probably have spring fever. Our farm is a living landscape of life and while inspecting the new shoots of green and observing the decay of 2020’s cow patties; earthworms poke out bravely or with caution to feel the warmth of Spring. This is one example of “macrobiota” and doesn’t even begin to cover the “microbiota” unable to be seen by the naked eye.
If you are taking photos of green shoots and early spring flowers like garlic, tulip, daffodil, dandelion, snowdrops, and crocus; you probably have spring fever. I remember all the days in the garden, planting, mulching, harvesting scapes, pulling, curing, and storing pungent garlic. Now I know why it is all worth it! Seeing their strong, spring growth lifts my heart and helps me to believe that even if it snows a foot, soon warmth will arrive.
If you are wearing shorts and running around barefoot; you probably have spring fever. I feel the weight of the winter gear, wools and overcoats, long underwear, mittens and hats forgotten, only remembered with the contrast of a lightness of body and a freedom of movement that is characteristic of Spring!
If you are taking the dog on yard circuits to search out those shoots that signal your flower gardens, pathways, and centers of green joy have taken hold, survived, and indeed will come again; you probably have spring fever. I don’t feel like it is a lot of exercise, but I certainly settle into the mental paths of being present to witness every visible change to the landscape. Could it possibly program my internal clock, prepare me for the long days approaching, and connect me to the spinning island home: Earth?
It’s for certain. Spring Fever has taken hold around here. What to do about it? Feast upon the bounty of Eggs from the chickens who are light lovers as well. Quiches, pound cakes, and hard boiled egg sandwiches are delightful with spring greens like chives, dandelion greens, nettle, spinach and mushrooms.
Gratitude is the key to unlock all the treasures of the world.
Practice daily moments of gratitude for good to persevere.
Growing
Literally and figuratively:
Growing physically, mentally, and spiritually shines a light on the path to gratitude. These roots grow and that is the beginning of the entire life cycle. Knowing that you are growing and reaching towards new methods, ideas, processes, and dreams is one way to feel and know gratitude.
Community
A multitude of communal efforts are in action everywhere.
For example, I am grateful for the community that forms around fiber producers, processors, and enthusiasts. Together the community shared our skills, farms, and products during a challenging time. New communities attach and grow on more familiar relationships and together we all form a stronger, more resilient community.
Friendship
Gratitude in the eye of the beholder:
I know that I like you and I have a friend! Everything is easier with a friend and joyful times are even sweeter when shared. I can see another perspective with you. I won’t stay down too long with you as my friend. I feel a sense of purpose because of you.
REFLECTION
Ah, as the time passes I am ever more grateful for reflection. Reflection to see where I didn’t see before and to see how we have come this far. Escape into reflection for gratitude of those who have shown their love and care. Gratitude for all that has been there.
NATURE
Gratitude in nature is really quite perverse. It plays with you as you take it for granted, yet it waits in existence nonetheless. Deep and on the surface, I can feel the connection and share it with the littles often. I let the elders know I see it. I talk to nature and show gratitude for her ears that must be so full of so many different sounds and feelings.
Practicing gratitude makes me calmer, happier, and a better earthling. I feel more in control and more deliberate about my work. I think teaching gratitude is the start to a new beginning, not just for Thanksgiving, but every day.
““When eating fruit, remember the one who planted the tree.””
INGREDIENTS:
12 cups SVTFarm Rhubarb chopped in 1 inch pieces
4 cups water
1 1/2 cup granulated sugar
For fresh use, refrigerate in jars or as desired. To can, follow recommended procedures and leave 1/4 inch headspace for pints and water bath process for 10 minutes.
STEPS: Combine rhubarb and water in tall large stainless steel pot. Bring to boil at medium-high heat . Cover, reduce heat, and simmer 10 minutes. Strain juice from pulp in a dampened cloth and drain 2 hours. Meanwhile, if canning, prepare lids and jars. Combine juice and sugar and reheat to 190 degrees F not allowing mixture to boil but dissolve the sugar. Remove from heat and skim foam.
This concentrate is diluted according to your taste about 1:1 with water or seltzer for a great breakfast juice or cocktail addition.
Delicious Hot or Cold for any Season
INGREDIENTS:
2 cups chopped SVTFarm Rhubarb
1 1/2 cups boiling water
3/4 cup dried lentils,(any split pea or bean of choice)
2 cups finely chopped or grated SVTFarm carrot
1 3/4 cup chopped SVTFarm celery
1 1/2 cup chopped SVTFarm onion, red preferred
1/4 cup chopped fresh SVTFarm parsley
STEPS: Pour boiling water over lentils in a small bowl and set aside for 10 minutes. Heat a heavy bottom pan with oil of choice and saute carrot, celery, onion, and parsley for 4 minutes. Then add rhubarb and cook 3 minutes more. Drain lentils and combine along with broth to pan. Bring to a boil. Then reduce heat, cover and simmer until lentils are tender, about 35 minutes. Remove from heat and cool for 5 minutes. Puree half of the mixture and recombine.
Serve with dill and yogurt garnish whether warm or cold!
Savory and Satisfying Slow cooker, Dutch oven or Insta Pot
INGREDIENTS:
2-4# SVTFarm Lamb Roast or Kabob
2 tablespoons cooking oil of choice (coconut, sunflower)
4 cups fresh or canned crushed tomatoes or sauce
1 cup white wine such as Pinot Grigio or local dandelion
1 cup whole ramp leaves or chopped onion
2 cups chopped SVTFarm Rhubarb
1/4 cup barbecue Sauce
STEPS: Sear the lamb and ramps or onion in oil to brown and add to slow cooker. Add tomatoes, wine, and rhubarb to simmer for 4 hours or under tender. Serve with rice, barley, bulger, cornbread or pasta with a green salad.
Wholesome
INGREDIENTS:
3 1/2 cups chopped SVTFarm Rhubarb
2 Tablespoons + 1 1/2 cups all purpose flour
1 1/2 cups packed brown sugar
5 Tablespoons butter, softened
2 SVTFarm eggs
2 teaspoons vanilla extract
1 cup yogurt or sour cream
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
STREUSEL: 1/4 raw turbinado sugar or granulated
1/2 teaspoon cinnamon
2 tablespoons cold butter
1/4 cups chopped walnuts
STEPS: 375 F oven. Toss rhubarb with 2 T flour, set aside. Mix remaining flour, wheat flour, baking soda, cinnamon, and salt. Cream brown sugar, 5 T soft butter. Add eggs one at a time beating well. Add yogurt and vanilla. Add rhubarb and dry to mix until just combined. Spread in 9 X 9 greased pan. Prepare Streusel: Cut together and sprinkle on top. Bake for 50 minutes at 375F until wooden pick comes out clean.
Dense cake with great flavor!
INGREDIENTS:
1 cup + 1/4 cup sugar, divided
1 cup milk
1 cup self rising flour (1 cup flour + 1 tsp b. powder)
1/2 cup butter -1 stick, melted
2 cups chopped SVTFarm Rhubarb
STEPS: 350 F. Add 1 cup sugar to flour. Pour in milk, then pour in butter. Pour batter into buttered 9-10 inch deep pie pan or baking dish. Toss rhubarb on top and sprinkle with remaining 1/4 cup sugar. Bake 1 hour or until set well.
INGREDIENTS:
1-2 cups Mirepoix
French cooking term: Mirepoix: a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces. Source: https://www.merriam-webster.com/dictionary/mirepoix
3-4 cups dried split peas
2 Bay leaves
Leftover Ham bone, preferably the fat and scraps from the roasting pan
Water
Using whatever you have on hand, dice your mirepoix vegetables and sautée lightly in leftover ham fat, coconut oil or your oil of choice.
Add all the solids to the slow cooker. Add water to the roasting pan to capture the flavor of the roast in your soup, continuing until slow cooker is full and pan is clear.
Let cook all day or until peas are soft, depending on your device and serve. Just so you know, this dish is easily adapted for vegetarian cooking by eliminating the ham component. I like to add grated Parmesan as a tasty garnish and serve with grilled cheese sandwiches.
Today, Spring Valley Treasure is literally the back forty, made up of overgrazed, abandoned agricultural land that regenerated into native pastures, market garden, horse training area, and wildlife corridor. Back then our barns were falling apart and our soils were compacted.
Air may be the most important component for our survival, but water is a close second. Years ago, dairy farmers cooled their milk and watered their cows with spring water. Along Dewey’s Bridge Road, there is a cistern built over the ledge and spring. This farm relic gave us a chance to start our farm. We started out with a couple of heifers, lambs, pigs, chickens and wide open spaces while working full time off farm.
It was five years before we sprung for a drilled well, lifting water out of the cistern with buckets at first to water the heifers.
Later on, a sump pump drew gallons of water much easier for daily chores. We were living between the modern world and the early twentieth century trying to connect our children to the land.
