Bread

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Bread making is fascinating.  Combine a few simple ingredients, add some leavening, mix, knead, stretch, and wait.  Then, from the oven wafts a rewarding scent that warms the soul and sends you running for the butter and honey.

When the girls were young, I made bread totally from scratch even grinding a week’s worth of wheat at a time so the nutrients would be intact.  I loved bread making day.

Nowadays, David tries to eat as gluten free as possible and I simply don’t need to be eating an entire loaf of bread.   So, when livestock season winds down and my hands long to dig into dough, who can I bake for?

And what about David?  Where can I turn to allow him the pleasure of sandwich bread or a muffin that doesn’t taste like bland sawdust?

Two years ago, I launched the idea of Call Ahead Bread…a line of products baked just for you at Love Led Farm.  You simply contact me with your order, then come to Love Led Farm to pick it up.

The favorites are back:  Oatmeal Honey Sandwich Bread, Pumpkin Bread, Banana Bread, Grandma’s Fresh Apple Cake, and more. 

This year, I also have a wonderful surprise for you:  an entire line of gluten-free breads and baked goods,  created by our daughter, Meg.   These are good–I mean really delicious!

Consider today’s post to be an introduction.  Next week, we will talk more about my products.  What are your choices?  How does “Call Ahead Bread” work?

Then I will devote an entire post to Meg’s new gluten-free bakery:  Flourful Bake Shop.  No need to wait until then to sample her luscious choices, though.  Look her up on Facebook at Flourful Bake Shop or on Instagram at flourful.bake.shop.

And to tempt you further, here are just two of her offerings.  Trust me–these are David tested, David approved.

Gluten-free Cinnamon Raisin Bread

Gluten-free English Muffins

What can we bake for you, Friends, on Love Led Farm?

Warmly,

Time for Herd Shares

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I just can’t help it!  Like a grandma with her brag book, I just have to share pictures of this year’s first goat kids.

Nora

Nellie

 

 

 

 

 

These are Holly’s girls.  Holly is my dream goat.  This sweetheart comes from an excellent lineage and is a wonderful mama who delivers beautiful healthy babies.  She also gives an abundance of delicious milk.

And that’s what I want to talk with you about today. 

If you have ever considered goat milk for yourself and your family, this your chance to try it.  Our 2021 herd shares will begin May 1st.

Perhaps goat milk is a new idea for you.  How can you get it?  What does it taste like?  Why would you want to consider it?

How?

For starters, in Michigan it is illegal to sell goat milk unless you are a licensed dairy.  However, it is perfectly legal for a goat herder to offer “shares.”  Customers who buy a share of a dairy goat pay a monthly fee for the feeding, boarding, and care of the animal.  In exchange, you get a portion of their milk each week.

Sound complicated?  Not really.  My herd share customers sign a couple of contracts that were written for me by the Farm to Consumer Legal Defense Fund.  Their monthly share costs are based upon the amount of milk they would like each week.  They provide their own clean, sanitized jars, choose a day of the week, and regularly stop to pick up their portion of the milk.

Straining the milk

Why?   

People choose to drink goat milk for a variety of reasons.  Some like myself, love the taste and have experienced health benefits.  My body tolerates it far better than cow’s milk.

Young families find that their lactose intolerant children can often digest goat milk–definitely a conversation to have with your doctor.

Other people use goat milk to make a variety of other dairy products.  Kefir, yogurt, cheese, and even buttermilk can be easily made from goat milk.  I make a spinach/herb cheese that is absolutely yummy.

Taste

Cultured yogurt, ready to be eaten or strained

But doesn’t goat milk taste funny?  The first time I tried it, I was so surprised by the taste that I started laughing.  Having prepared myself for something strange, I was amazed by how delicious fresh goat milk really was.

Much of the taste has to do with the health of the does and what they are eating.  When fed and housed properly, goat milk should be pure white and should have a sweet, fresh taste.

Before you sign any herd share contract, ask to see the animals themselves.  Where are they housed?  How are they milked?  Does the herd look sleek and healthy?  Ask for a sample of their milk.

Have you been thinking about goat milk for you and your family?  Not quite sure yet?  Contact me for an honest discussion.  We’ll arrange a visit to the farm–after all, you have simply got to meet these sweet babies.  I will answer your questions and you can take home a sample to try.

Our goal is to provide pure, honest food answers for ourselves, for you, and for your family.  Come and see us.  We’re Love Led Farm.

Warmly,

 

 

 

 

 

Considering Goat Milk?

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They’re here!  Two bouncing bundles of happiness were born a little over a week ago to Holly, Mama Goat.  And just like that, I breathe a sigh of relief and life gets busy.  Milking season has begun.

Goat milk...is it the right choice for you and your family?  In depth scientific information is not the purpose of my blog.  Other websites can provide those facts and figures.  I will say that one of the most helpful resources I have found is http://www.everything-goat-milk.com.  Among the many great recipes and ideas,  you will find two well-written articles on health and nutrition which will provide a wealth of information on the benefits of goat milk.

What I will do for you is share my personal experience.  As a child, ear infections, upper respiratory infections, and congestion were constant companions.  I had allergies and while I wasn’t really overweight, I always felt a bit chubby.  Some issues I grew out of, while others remained with me into adulthood.

Quite a few years ago, health professionals including my sister, began to draw the connection between dairy products and chronic illnesses such as allergies and inflammation.  Cindy’s whole family had trouble with dairy and they eliminated most of it from their diet.

Then I had a daughter who was born with an obvious lactose intolerance.  Being a nursing mom, rather than giving up breastfeeding, I chose to avoid all dairy.  Guess what?  Not only was she immediately more comfortable, but to my surprise I noticed that my own chronic congestion had significantly decreased.  I felt better than I could remember.  Except for cheese and occasionally ice cream, cow milk became history.

In the years to follow, I began reading about the human body’s ability to tolerate goat milk more readily than cow milk so by the time I began milking my own does, I was ready for the big test.  Would my health issues return?

The results?  No congestion.  No sinus issues.  Unexpectedly, I also found that on raw, full-fat goat milk my digestive system improved.  I lost weight, and my skin became healthier.

Now, I begin many days with home made goat milk yogurt (heavenly) and enjoy cold, sweet goat milk with my meals.  I use it in my coffee and culture it into a variety of cheeses.  And when I have to endure dry season before the new babies arrive, I can actually tell the difference in my body:  less energy, and I just don’t feel as good.

Once again, this was my personal experience.  Yours may be vastly different, so before you make the switch be sure to do your own research, especially if you have true milk allergies or will be giving it to young children. 

A personal tip?  when you do make the switch, take it slowly as your body learns how to metabolize the smaller fat molecules and new helpful enzymes.

Here are some other things to consider:

*Are you willing to drink raw milk or do you prefer it to be pasteurized?  Once again, research carefully.   There are pros and cons to both.

*If your choice is raw, make sure you understand your state’s laws regarding raw milk.  To obtain that information, take a look at Farm to Consumer Legal Defense Fund http://farmtoconsumer.org.   On their website you will find a helpful, interactive national map, called “Raw Milk Nation” that shows and explains each state’s regulations.  The map is often updated as states continually review and revise their laws.  Contact FCLD’s friendly, responsive staff for answers to any questions you have.

*The quality (and safety) of milk, especially raw, is based on these factors:  the environment and health of the goats; the diet of the goats; and the handling of their milk.  Before signing any agreement, visit the farm and ask questions.  Are the goats clean and housed in a healthy environment?  Are they given any hormones or medications that would affect the milk?  Are the goats regularly tested for mastitis and any other diseases?  What are they fed?  What about the milking station–is it clean?  What happens after milking?  How is the milk handled?  Are you responsible for cleaning and sterilizing your own jars?  If not, how are they cleaned?

*Ask to taste a sample of the milk.  Does it have an “off” odor?  Is the flavor too “goaty?”  Fresh, milk if handled correctly, will be very white and will taste sweet.  When kept cold, it should last at least a week before souring.

*Be prepared to abide by the rules.  Please do not ask the farmer to compromise on state regulations.  In Michigan, I cannot bring the milk to you and you cannot ever resell it.  Most farmers, including myself, work hard to gain respect from the state and from their community.  To be allowed to do what we love, our standards and practices must be above reproach.  Be a part of the solution, not the problem.

Goat milk...are you ready to try it?  I still have one or two herd shares available for 2019.  If you aren’t quite sure, ask me for a sample and by all means come and visit the babies.  They are pure happiness that we love to share!

Warmly,

Chilly Days

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Winter arrives tonight with a forecast of snow.  Sounds like it’s time for some chili.

When it comes to chili, some like it hot, some like it not!  Personally, I like chili with flavor.  Red chili is certainly delicious and some day I will share my recipe.  But today, let’s try something different.

Spicy White Chili is made with leftover chicken and lots of cheese.   It’s so easy!  Imagine its aroma coming from your crockpot at the end of a long, cold day–and the flavor!  This dish will quickly become a family favorite.

Slow Cooker Spicy White Chili

What You Will Need:

4 cups of leftover chicken

1 48-oz jar of Randall’s Navy Beans (you’ll find this in the canned bean section)

8 oz. salsa (I use a medium, chunky style)

2 tsp. cumin

2 cups shredded Monterrey Jack cheese

How to Make It:

Combine the first 4 ingredients in a crock pot and cook on low 4-6 hours.  Add the cheese 30 minutes before serving–just long enough for it to melt.  Stir thoroughly to combine.

Makes 4-6 bowlfuls.

Terrific Tips:

*I used leftover turkey in the last pot that I made.  It was delicious–a great way to use up some of the Big Bird this month.

*Randall’s makes an organic version of their Navy Beans–just as good, and better for you.

*For a complete meal, serve with tortilla chips, salsa, and a salad.

Soup Week

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We arrived home from a relaxing vacation to discover that the thermostat on our enormous upright freezer had stopped working.  This is the freezer into which I had been faithfully stocking this summer’s fruits, vegetables, and yes, meat—lots of meat.  Thankfully, almost everything was still frozen.  And we had purchased a chest freezer this summer in which to store chickens for customers.  So until the repairman could visit,  David and I worked in tag team fashion, stuffing both the chest freezer and the kitchen freezer with everything that would possibly fit.

However…

Throughout the year, I had accumulated a nice collection of bones and bits of leftover meat from chickens, hams, and even a turkey.  The idea was that when the cold weather returned, I could use these nuggets of frozen inspiration to fill the house each week with the fragrance of warm bone broths and soups. Now, without even an extra inch in which to store them, I turned to Plan B.

“Why not spend a week making the soups now?” I thought. “By freezing them in meal-size portions, one dinner each week will be a simple matter of heat and serve.  Plus, what a great way to have a stockpile of soups ready to share with others at any time.”

And so this week has been all about soup.  Through the chilly months to come, I will gladly share with you from the collection of recipes I have accumulated over the years.  Each will feature meat that we raise on Love Led Farm.  Each has been tested and approved by Critic Number One–my husband.  And, with each recipe I will share some tips for making it easier and healthier.

So, grab your cutting boards and soup pots.  It’s time to make soup!

Today, let’s start with Basic Chicken Soup.   Uncomplicated, soothing to the body, and so good for you–it’s comfort in a bowl.

Chicken Soup with Vegetables and Noodles

What to Put In It:

The bones and meat from a roasted chicken

2 large stalks of celery, rough chopped

1 medium onion, rough chopped

2 or 3 medium sized carrots, sliced

2 tsp. minced garlic

1 tsp. thyme

1 tablespoon salt (you can reduce this if your chicken was already heavily seasoned)

1/2 tsp. pepper

water to cover–6 to 8 cups

1 large package of frozen mixed vegetables or 4 cups of fresh, chopped vegetables

2-4 cups of uncooked noodles (depending on how “noodly’ you like your soup.)

How to Make It:

Load the chicken, celery, onion, and carrots into your stock pot.  Sprinkle the garlic, thyme, salt, and pepper on top and cover with water.

Bring the liquid to a boil and then cover and simmer for until the meat falls off of the bones–1 or 2 hours.  Turn off the heat and allow the soup base to cool.  Pull the meat off of the bones.  The bones get discarded; the meat goes back into the pot.  Add the remaining vegetables.  Bring the soup back to a boil, and then lower to a simmer until the vegetables are tender.  Add the noodles 10-15 minutes before serving.

Terrific Tips

*Making Broth.  Since chicken broth is a basic ingredient for a lot of other soups and casseroles, I always keep several jars in the freeze. Instead of finishing the soup, I strain the liquid and discard the meat and vegetables.  Then, I cool the broth in the refrigerator so I can skim off the fat before transferring the golden liquid to freezer containers.

*Use Your Crockpot.  It’s so easy!  After we have enjoyed one of “Robin’s Roasted Chickens,”  I transfer the bones and juices right into my largest the crockpot.  I add the onion, celery, carrots, seasonings, and water, and let it cook overnight.   On soup day, simply add the rest of the vegetables and cook it on low during the day, adding the noodles towards the end.

*Instead of Noodles, Try Zoodles.  We like to add vegetables wherever possible.  So instead of noodles in our soup, I make zoodles.  I use 1 large zucchini and my spiralizer to create mine but they are also available in the frozen vegetable section of your store.  Some people like to salt and drain them before adding them but for soup, I have not found this necessary.  Just add them to the simmering soup about 10 minutes before serving so the zoodles can cook thoroughly, and since they tend to get mushy, don’t overcook them.

Soup season is here!  It’s time to stir up something warm and wonderful for your family.  What will be in your soup pot this week?

 

Honesty You Can Trust

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Congratulations!  You have made the commitment to choose a healthier diet for yourself and your family.  And now the search for real food begins.

How confusing!

As you shop, you are bombarded with words like, “all natural,” “organic,” and “whole grain.”  Yet in the news you hear stories of large companies who, for the sake of the dollar, have used these labels in compromising ways.  Yes, it’s all natural and whole grain–but it is loaded with sugar and questionable oils.  Yes, the grain was raised organically in its native country, but it was sprayed for potential insects upon reaching the US port.

So who can you trust?

As a student of American history, I remember reading about the HJ Heinz Company, founded in the late 1800’s.  At a time when all sorts of nasty things were being thrown into tin-canned foods, Henry J Heinz insisted that his products be sold in clear glass jars so that buyers could see everything that was inside.  This held his company to a superior standard of accountability while creating a trusted bond between the producer and his customers.

I love this philosophy!

As you search for real food answers for your family’s needs, who better to help than local farmers who share your belief that healthy food should be produced with integrity?

Where do you find these farmers?  Farmers’ markets, farm stands, and food directories like Local Harvest and Farm Fresh are great places to start.

When you talk with these farmers, don’t be afraid to ask questions.  Are they quick to respond with honest answers?  Are you allowed to visit their farm? Are they willing to listen to your needs and help you find solutions?  Can you see yourself building a working relationship with them?

When it comes to improving your health, what could be more important than the food you eat?  You have made the choice to use pure, honest ingredients.  Find a local farmer who will be purely honest with you.

Call or email to begin your conversation with us.  We will answer your questions, arrange your personal tour, and help you with your order.  We love what we do.  We love being your farmer.  We are Love Led Farm.

The Four Day Chicken–And Then of Course, There’s Soup

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What would a four-day chicken challenge be without including the comfort of soup?  I hardly think I need to include a recipe since everyone has their own version–just like grandma used to make, right?  But since boring and bland are not tastes I want coming from my kitchen, I have added a few twists to make this soup oh, so very nice.

For starters, I actually started the soup on Day One of my challenge.  After removing most of the meat from my roasted chicken, I put the bones back into my cast iron dutch oven along with the giblets which I had kept just for stock.  I added a quartered onion, 2 large stalks of celery cut into large pieces, 2 cloves of garlic, and 2 large carrots cut into chunks.  I covered this with water–about 8 cups–and allowed it simmer for a couple of hours.  By that time, I was ready for bed so I refrigerated the whole thing.

The next day, I skimmed off most of the fat and removed all remaining meat from the bones.  If I only wanted the broth, I would have reheated the pot just until the juices had liquefied, and would then have strained it through cheesecloth in my colander. Then I would have divided the clarified broth into freezer containers for later use.

 

Some vegetable pastas get mushy when reheated so if you are freezing your leftover soup, remove the remaining noodles.  In a later post, I’ll teach you how to freeze and reheat them successfully.

Now that I have reached the end of my four-day challenge, it is your turn.  How do you cook your pastured chicken?  What do you do with the leftovers?  What ideas, tips, and secrets can you share?  Cooking and learning together is fun and motivates us all to make wiser, healthier choices in delicious ways.

 

Curried Chicken Salad–Day Three of the Four Day Chicken

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Boring food?  Not in this house!  David and I are admittedly foodies who enjoy a wide variety of colors, textures, and flavors.

When planning my four-day chicken challenge, I wanted to include a salad.  But not just any plain salad.  No thank you!  Ours  had to have excitement–some zip and zing.  My curried chicken salad fits that description perfectly.  It has flavor, crunch, a hint of sweetness, and is just the thing for a warm summer evening.

I served our on beds of dark, mixed greens, but this would also make a nice sandwich filling or would be great on crackers.  An added bonus:  the longer this sits the more the flavors meld together which makes for some pretty delicious leftovers.  Here’s the recipe.

Curried Chicken Salad

4 cups of cooked chicken

1T curry powder–some people like more so adjust to taste

1 cup of raisins or dried cranberries.  David isn’t a fan of raisins, so I used the cranberries.  He loved them.

2 cups of chopped celery

1 cup pecans or almonds, roughly chopped–I toasted my pecans in the oven for 10 minutes at 350 degrees to give them extra crunch

1 cup mayonnaise

Put the chicken in a large bowl and add the curry powder, stirring to coat.  Next, add the cranberries and finally, the rest of the ingredients.  Stir to incorporate.

Chill or serve at room temperature.

Yield:  6-8 generous servings

Now I need to tell you about my OOPS!  Yesterday, I took some leftover salad to work for lunch.  Then, distracted by other things, I mindless stuck it in the microwave.  Groaning, I thought, “Well, why not give it a try anyway?”  It was delicious–kind of like a curried chicken casserole.  I think if I ever made it on purpose though, I would add a bit more curry.  You know the old idea…accidents can lead so some pretty great inventions.

Tomorrow I’ll wrap up my four-day challenge with an old traditional standby, Chicken Soup.  Send me your recipes and ideas so we can continue to learn together.

And since chicken is on your mind right now, don’t forget to order your meat birds.  It’s time to start filling your freezer for the months ahead.

 

Day Two of “The Four-Day Chicken”: Chicken Enchiladas

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My husband considers Mexican cuisine to be a food group.  So Day Two of my four-day challenge had to feature something spicy.  Meet the Chicken Enchilada…a great way to use part of my leftover roasted chicken.  I have had this recipe for years and have served it to many guests.  It yields a large pan of cheesy, chicken goodness.

Chicken Enchiladas

1 medium chopped onion

4-oz. can chopped green chilies

1 tsp. minced garlic

 3T chicken broth

1 T cornstarch (I used arrowroot powder)

1T flour

14 more ounces of chicken broth

2 cups cooked chicken

2 c. shredded mozzerella

10-0z. can diced tomatoes and green chilies (drained)

2 c. sour cream (I use plain yogurt)

1/4 c. chopped, seeded jalapeno peppers, if desired for extra heat

10 flour tortillas

Combine 3 tablespoons of chicken broth, the garlic, and the onion in a saucepan.  Cook until soft.  Add flour and cornstarch or arrowroot, 14 oz. of chicken broth, and the green chilies.  Wisk until bubbly and smooth.  Add the cooked chicken and remove from the heat.  In a large bowl, combine the diced tomatoes, jalapeno peppers, sour cream or yogurt, and half of the cheese.  Then add the heated chicken sauce, stirring to combine.  Make the enchiladas by spooning the sauce onto each tortilla, rolling them and placing them in a baking pan.  My 11 x 13 pan works well for this.  Pour the remaining sauce mix over the rolled up tortillas.  Sprinkle with the remaining mozzerella.  Bake at 350 degrees for 30-45 minutes.  Serves about 10 portions.

On Sunday, we served this with chips and a heated seven-layer dip made by my daughter, Rebecca.  Yummy!

Then, David and I feasted on the leftovers–which gave us at least two more lunches and certainly satisfied his cravings for heat and spice.

Join me tomorrow for another flavorful idea:  Curried Chicken Salad.  See you then!

The Four Day Chicken

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Welcome to a four part mini series on….chicken!  Our latest butchering day was Friday, and what beautiful birds they turned out to be.  In the infamous words of one happy customer, “Wow!”

Last week, I also offered a challenge:  Is it possible to increase the value of my meat by making four meals out of a single chicken?

The answer?  Yes, I could…and I did.  Over the next 4 days, I will show you how.  In the meantime, send me your own ideas and recipes so I can share them.

Delicious nutrition and value for my purchase?  Now that’s something to crow about!

Day One:  Robin’s Roasted Chicken

Over the years I have learned a few tricks for roasting the perfect chicken.  Your bird will turn out juicy and full of flavor, and this is and so easy.  Here’s what you will need:

A whole chicken….mine was around 6 pounds

1-2 tsp. 0live oil

Salt and pepper

1 tsp. thyme

2 stalks of celery, including the leaves, cut into large chunks

Perhaps an onion, quartered

An orange and/or a lemon, quartered

The first secret is to season your bird the night before you plan to roast it.  Massage the entire bird, including the cavity, with 0live oil and a liberal amount of salt, pepper, and thyme.  Place the bird in a pan or large bowl, cover with plastic wrap, and refrigerate.

On roasting day, allow the chicken to come to room temperature.  Meanwhile, set your oven temperature to 450 degrees, and just before roasting, stuff  the bird with the celery, onion, and fruit.

The second secret is choosing your roasting pan.  Some people place their bird on a rack which rests on a cookie sheet.  I have tried that with success but I think it tends to dry out the meat.  Now I use a cast iron dutch oven.  Not only does the meat stay moist but the iron holds the heat oh so well.  I put my empty pot in the oven to heat as the oven temperature rises.  When the oven reaches 450 degrees, I add the chicken, leaving the cast iron cover off.

Now, I set my timer for 40-50 minutes, choosing the extra time for a larger bird like this one.  I am watch for a nice even browning, and when I see it, I know it is time for the third secret.

After 50 minutes, my chicken is golden brown.

Cover your bird with foil, or in my case, the lid to my dutch oven, and turn your oven completely off.  Allow the chicken to rest in your oven undisturbed, for 2 hours.  You have essentially created a slow cooker that will gently bring your bird to perfection.

When I cooked Saturday’s chicken, I had vegetables to roast, too.  So about an hour before I served dinner, I pulled my cast iron pot out and set it on the stove top (covered of course) while I cooked the vegetables for 30 minutes.  Then, I turned the oven back off, put the vegetables on the bottom rack of my oven, and the chicken pot on the top rack to finish for another 30 minutes.  It worked well.

Before serving, discard the celery, onion, and fruit. You now have a beautifully roasted chicken that can be used in countless delicious ways.  Tomorrow, I’ll share one just one.  What will you do with yours?

Roasted Chicken and Vegetables

 

 

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