-
Today is the Day!
-
Boozy Chocolate Cake
This cake graces the table at the Farm for all birthdays, break-ups, post-fight make-ups, or for a general Sunday afternoon. It is what every cake should be: moist, rich, and chocolate. And here is how it’s made: One and three quarters cup pastry flour is sifted with three quarters cup good cocoa powder (the Farmer’s Wife uses either Hershey or Callebaut), one teaspoon baking powder, two teaspoons baking soda, and one teaspoon salt. This bowl is set aside for now, while a half cup softened butter is creamed with two cups sugar of the granulated variety for a good three minutes until all is light and fluffy. Two room temperature…
-
Maple Sugar Cookies
In the part of the country where the Farm calls home, the trees wake up some time in March and start singing. And you can tell when they’re about to begin because everywhere you look there will be buckets hanging around their waists in anticipation. And then one day they will start. The buckets will fill with something that looks like water, but really is so much more. Sap, some people call it. And this sap, when boiled down, makes the most delicious liquor in the world: Maple Syrup. And this syrup may be used in all kinds and ways but is best enjoyed as it was meant; with lots…
-
Thanksgiving Sandwich
The Farmer’s Wife just can’t get Thanksgiving out of her mind. That Turkey. That stuffing. Cranberries. Yum. She has to have more. She simply must. And so she shall. Today, she is making her weekly Good Loaf of Bread, only this time, she is putting in a few additions in the way of her secret winter spice mix (sage, celery, onions, shallots (or garlic powder), all dried and pulverized together. Think thanksgiving stuffing.) and chopped dried cherries. If you have forgotten the recipe to her Good Loaf of Bread, you can refer to it here: https://thefarmerandhiswife.org/2021/02/23/a-good-loaf-of-bread/ As far as those thanksgivingee additions, they go like this: Two tablespoons dried sage…
-
Ashes, Ashes, They All Fall Down
There are many trees that surround the Farm—especially in the very back, where the woods lies. At least there used to be. On their walk, the Farmer looks from one to the other. “I think our trees are dying.” His Wife frowns, but she sees the same thing as him. There are suckers at the base of most of their trees. Suckers means the trees are trying to find some way to live. So, they in-vest-igate. That very day.The Farmer does a search on the computer and shakes his head. He turns to his Wife. “Most of our trees are Ash, aren’t they?” She nods. The woods are full of…
-
Winter Staple: Chicken Cacciatore
At the House in the Village there was a woodstove, which meant long, slow-cooked meals were enjoyed all the Winter long. There were soups and stews, roasts and scrapples, and This. But most often, This. Because, quite simply, this is the epitome of slow cooking. Simple ingredients readily available melting together to form something completely delicious. We still have it here at the Farm, but it’s not nearly as good. It needs just what it was: a slow spot on the back of a woodstove to simmer the day away. And I promise, as soon as a woodstove graces these halls, it will be the very first thing that’s made.…
-
Getting To
The wind howls, creeping up the spines of all who are unfortunate enough to be in her midst. And no one is. Not this early. Save one. Do you see her there, trudging along, breaking the path in the freshly-felled snow? Why! Just look at her! She’s not dressed for this weather! Is that? Yes. She’s still in her pajamas, with just a coat thrown on over top. No hat. No mittens. Not that they’ll do her any good. The cold water from the bucket’s sloshing to and fro—any mittens, should she have chosen to wear them, would be soaked straight through. And then frozen. Just like her hands appear…
-
Farm Kitchen Basics: Rendering Lard
Now there are many benefits to keeping a pig (or three), although some may surprise you. Besides all that bacon and pork chops, there’s the land that they clear and pies. Yes, don’t forget about the pies—they’re the Farmer’s Wife’s Fa-vor-ite. You see, most of the year she makes her pies and cookies with plain ol’ butter, which is just fine. Unless she can get her hands on some Lard. Then they’re amazing. And not just any lard will do. No, it has to be her lard, made her way. And this is how it’s done. The large slab of fat around the innards is chopped and set into a large…
-
A Good Loaf of Bread
Now, there are many kinds and ways bread is made on the Farm—some sweet, but mostly not. We save that for all the toppings we slather on in the way of Jams and Jellies, Butters and Creams of the Whipped Varieties—more on that next week. But for now, no loaf is made or enjoyed more often than this simple sourdough. But, to make it yourself, you’ll need some Starter. On the Farm, they have their jar in the fridge. Once a week, some of that Starter is taken out to make a Good Loaf of Bread, and some fresh water and flour is added in its place as a way…
-
Farm Kitchen Scones
Scones have been a bit-of-a-challenge for the Farmer’s Wife. For many a year she would try something new, something different. When she thought she’d gotten it just right, she’d make the call. “Hello, Mother,” she would say. “I’d like to have you over for tea. I think I’ve finally done it.” Later that day her Mother would arrive to a table laden with cups and saucers, cream-stirrers and sugar-dippers, cloth napkins and a steaming pot of just-perked-tea. But none of those matter. What does is the platter gracing the center of the table: the platter of Scones. Next to them lies the whipped cream and sweetened butter, the jams and…
