Giving Thanks

I started this post before Thanksgiving, but of course preparation took a front seat to my time on-line.  We were blessed to have my parents arrive on Tuesday evening and my brother's family arrive Wednesday evening prior to Thanksgiving.  On thanksgiving we had our local adopted family members, the Morrison's, join us as well.  The time having everyone visiting with us is always chaotic but I wouldn't want it any other way. 

As I prepared for Thanksgiving this year I reflected on the year with a heart full of Thanks. For God's countless grace and mercy.  For a husband, who loves me no matter how many home and garden projects, not to mention the countless career options, that ebb and flow through my mind.  For family that is always just a phone call or excursion away. For old and new friendships that grow and change like the seasons.  For six beautiful hens that always make my heart feel full and put a smile on my face.  And for a home with a yard that is like a slice of Eden.

As we began our preparations for Thanksgiving dinner I was amazed how much of our dinner would come from either our own backyard, our "U pick" efforts, or our local farmers.  While this is common place for our meals these days, it is such a joy for me to share this way of eating/living with loved ones.  And I am most proud to say, I only opened one can the whole weekend (other than things I had canned myself).  I didn't research a substitute for sweetened condensed milk, so that was my slip this year.

The garden provided garlic scapes, garlic, onions, green beans, potatoes, tomatoes, rosemary, oregano, carrots, blueberries, black raspberries, and pumpkins...oh and of course eggs...to our menu.  Our U-pick efforts added peaches, blueberries, cherries, apples and strawberries.  Our local farmer items included turkey (Oink & Gobble Farm), ham (Duink Farm), honey (Bob Colligan), bread (Welcome Farm), maple sugar (L.W. George Family), rutabaga, parsnip and celery (these last 3 came from the East Aurora Farmers Market).

This bounty of locally grown and lovingly raised foods along with the love of the hands that prepared each and every dish provided me with a whole new appreciation for the day.  This meal is what Thanksgiving is all about - a toast to the harvests from a years worth labor (garlic is planted in October the year before) and to family and friends. 

A garden is a labor of love that loves you back in such a grand gesture.  I am so thankful.

2012 Garden Design

It seems only fitting on the day that we are installing the snow fence I would reflect back to a warmer time....

Back in July during a trip to NJ Dann stumbled upon a Garden design incorporating a chicken tractor when he and Lou Zampitella were supposed to be looking up restaurant menus.  Little did Dann know at the time what he had done.  The wife's wheels started turning which is never a restful sign.  Permaculture/ Sustainable design you say? Chickens and Veggies together?  and a winter home for the ladies to boot?  My first thought - We can build that, no, we must build that!
Much of July was spent with me plotting and planning - literally.  I measured areas of the yard, got out my graph paper, cut various shapes and moved my cut-outs here and there on the paper until I found the perfect layout.  Late into the evening one day in August Dann and I transferred my graph paper design by pounding in the stakes and used string to outline the garden beds.   The beds are 12 feet long by 4 foot wide with 2 beds per V shape.

The next day, I started digging out the bed frames.  Followed by a day of laying rock in the beds.

Remember, this was August in NY.  And vacation time for me.  Unfortunately Dann couldn't take any time off.  So I worked mornings while it was cooler and typically rested by early afternoon in my trusty hammock.  The rock laying was as far as I could go myself and quite honestly I was exhausted after lining all the beds. So it was time to call in the big guns - Dann - for the framing.  Fortunately framing was timed perfectly with the weekend and Dann's availability!

After the framing was complete, Dann was kind enough to line the beds again with rock on both sides so I could save my arms for the next task... adding soil and compost to the beds. 

The design is currently in the shape of a sunset, as the beds (aka rays) face east.  I feel this is very fitting to our location on top of a hill with beautiful sunsets all year long.  And, you may have noted I said currently in the shape of a sunset.  We have room to grow to incorporate a full "sun" should the mood strike us!

With the beds complete, the next step was to build the chicken's main house.  The design calls for the main house to be in the center of the garden with doors leading out to each of the raised beds.  A tunnel will be attached from the main house to the tractor which will be built to rest inside one of the raised beds.  The chickens will then be able to run between the home and the tractor as weather, predators and their mood suits. 

House construction took a few months as it was done all by Dann primarily on weekends. The house is were we strayed completely from the design we had seen online. Knowing the ladies would be in the house for the better part of 4 months due to our weather we wanted to provide them opportunity to roam a little during that time so we built a lower level that is encased in wire fencing that is buried so predators cannot dig their way in.

Dann used scrap 2x4's that we had in the garage for framing, scrap board from the local hardware store for "insulation" and then pallet boards for the siding.  A day lamp and heat lamp were installed, along with a feeder and waterer.  Roofing material from an old chicken tractor was used to top it all off.  On November 4, 2011 the ladies moved in. 

The first few days were a bit rough. They had never used a ladder before so navigating up and down was not a talent for several days.  Food treats were laid here and there to help entice them in the direction we wanted them to go and after a week they have mastered their new home!

Now all that is left is to enclose the bottom so they can roam below during the winter.  Hopefully the weather will stay on our side and we will be able to get the framing done before a serious snow fall comes.

Once Spring arrives our plan is for the ladies to run on 4 beds while we grow on the other 4 beds.  Garlic has already been planted in 2 of the raised beds and winter greens were planted in another though I'm not stressing about building a cold frame so once the snow comes these greens are done for the season.  Winter Rye was planted in 4 beds where the chickens will have access all next year.  Come spring we will fence in the whole area.  We are in talks about letting the ladies have full reign of their half of the garden vs building a new tractor to fit the beds.  My concern, as always, is predators so more to come on this.

Now to go help with the snow fence....

An improvosation on Pork Medalions with Cherry Sauce

We enjoyed two of Dann's favorite's tonight - Pork and Cherries.  Dann has always loved pork, but cherries are new.  We had a wonderful time this summer when we visited a pick-your-own farm and picked aproximately 18lbs of Cherries of which we froze at least 10lbs. 

I didn't have a recipe, as usual, for our dinner tonight as the recipes I was finding online and in cookbooks had ingredients I didn't have on hand or didn't want to have on hand. As usual I was left to improvise.

An Improvosation on Pork Medalions with Cherry Sauce

Heat 1 Tbsp of oil in a large skillet over medium heat. Cut the pork tenderloin into medallions and pan fry, turning until the medallions were browned on all sides.  While the pork is browning dice one small onion.

Once browned on all sides, remove the pork tenderloin to a plate and cover with foil.  Add the onion to the pan and cooked for about 1-2 minutes.  Once softened, I added some wine - probably about 1/4 of a cup.  Feel free to use more/less as you see fit.  Using a wooden spoon, scrape up all the pan drippings from the pork into the sauce.  Add the cherries, some balsamic vinaigrette, and pepper.  If using tart cherries, you may wish to add some honey at this time as well.  Many recipes called for lemon zest, but with no lemons on hand, this was not an option for us.

Heat the sauce, stirring and,if using fresh/frozen cherries, press on cherries to extract juices and "melt" the cherries in to the sauce.  If there is not enough liquid you can add more wine, chicken stock or water.  If too much liquid cook a little longer to cook off some of the liquid.

Once the sauce is just about there, add 1 tbsp unsalted butter.  Stir until well blended.  Add medallions back to pan and turn the pork in the sauce for 2-3 minutes to reheat and absorb some of the sauce.

We also enjoyed a fresh salad made with local lettuce, pears, goat cheese and pumpkin seeds.  See below for a listing of ingredients and their origins. 

Pork Tenderloin - Duink Farm, Hamburg NY
Onion - Patches' Acre, Orchard Park, NY
Frozen Cherries - Singer Farm, Appleton, NY
Cabernet Sauvignon - Merrit Winery, Forestville, NY
Lettuce Greens - East Aurora Farmers Market
Bosc Pears - East Aurora Farmers Market
Goat Cheese - First Light Farms
Pumpkin Seeds - Patches' Acre, Orchard Park, NY

Note: non-locally grown ingredients included: Oil, Balsamic, pepper and butter.

Who do you pay?

First and foremost it is Veterans Day and a heart full THANK YOU to all the Veterans out there!  I would not have all the luxuries and choices I have today if it weren't for your incredible commitment and sacrifice.  Simple words can not really express my gratitude.

I woke up early this morning to get the applesauce going.  We've had 1 1/2 bushels of apples sitting in our house for about 3 weeks now, they have made it into lunch boxes, crisps (our favorite!) and even an upside down gingerbread cake as I await having enough time to make and can applesauce. 

While peeling and slicing the apples I decided to watch the movie Ingredients.  This is a fabulous movie about the local farm movement.  I was excited to see many new to me faces and a few faces I've come to recognize in the last year - Joan Dye Gussow and Alice Waters in particular.  I read Joan's book This Organic Life earlier this year, it is a beautiful (and at times sad) story of her life as a organic home gardener.  As of the taping of the movie Ingredients Joan hadn't bought vegetables in over 10 years, she grows everything herself in her 1,000 square foot garden.  I will be adding her latest book, Growing, Older to my Christmas wish list.

But as I watched the movie, it is a quote from Greg Higgins that hit me the most "You can pay the doctor or you can pay the farmer." 

This comment was especially fitting as I reflect on a conversation I had last evening with a couple regarding their household budget, one of their top questions to me was "How much do you think is appropriate to spend on food?" 

There are 2 key responses to this question - (1) I firmly believe how we spend our money is a reflection of our values. (2) Who do you want to pay, the Doctor or the Farmer?

I was honest with them - in our household this is one of many of our budget catagories that is out of line with many Americans.  I buy local food, supporting our local farmers and our local economy.  Not 100% of what comes in to our home is local, I do have to keep the peace with my spouse, and I haven't learned how to make my own tea blends...yet.  Surprising to many though, buying local food in season and preserving is WAY cheaper than buying what you want when you want it.  For example, I bought a bushel of the best, sweetest red/green peppers from the farmers market for $10 this summer.  You know what, I have about 3/4 of that bushel preserved in my freezer.  I would say, bought this way the peppers were less than $0.25 each.  Try to buy a pepper in January at the grocery store for that price!  These peppers will be gracing our plates all winter and spring long. 

The way we make this work in our budget though is we cut back in other areas.  We don't have cable TV - we have an antenna and Netflix (streaming only! - that whole Netflix change-up is a huge debacle that I wont get in to here!), no home phone and only the basic internet broadband service available.  Our cell phones are just that, phones - no texting, e-mails, games, fancy ring tones or the like.

Want to occupy something?  Occupy your local farmer's market this weekend - YES they are still going strong, even here in Western NY!  And be amazed at the quantity, quality and variety that awaits you!  Hearty winter greens are so flavorful when kissed by a frost!  Eat up!