The holidays season on the farm was sunny, bright and 50 degrees. With our mild winter so far, the chickens are still laying and having a great time out in the sun.
Our Christmas Eve feast consisted of the gift of venison from Derek. I marinated it in blueberry pulp, left from making the sauce, 6 garlic cloves, Thyme, red wine and olive oil for 8 hours. Then roasted it for 1 1/2 hours and served it with Blueberry Barbeque Sauce, my own recipe. I also made a potato gratin with Gruyere cheese and layered with swiss chard (from the garden of course). Brussell Sprouts added the green to the plate as well.
The Blueberry Barbeque Sauce is the tastiest thing I've made yet. A bit tart with a hint of chili, great on chicken, pork and venison! It's even better than my Ginger Pear Marmalade. I won't share the recipe but you can order an 8 oz jar of it for yourself ($6.00 per jar) by going to epitherrienfarms@gmail.com and place your order. Shipping costs vary or just arrange for drop off.
I have placed our order for our new chickens. They will be delivered the first week of February. An earlier delivery than last year. They should be old enough to withstand any heat the summer can bring. 25 assorted heritage layers will soon be joining the farm. I can't wait!
Seeds and plants will be ordered by end of January as well. Onions and Potatoes will be first to go in. This year I will plant red, white and blue potatoes to be ready for the 4th of July holiday!
Who wouldn't want a red, white and blue potato salad at their pic-nic!
No comments:
Post a Comment