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Archive for the ‘Life on the Farm’ Category

So far I am being able to upload videos weekly. I hope you enjoy these and that they are helpful.

First up is Digging Potatoes 

This shows my husband plowing out the potatoes and our gathering them. We didn’t get as many as we’d hoped, but still a good harvest, and they are SO good!

Also, here is an additional link to a video I uploaded last year on Preserving Potatoes. It shows how we prepare them for the freezer.

 

Cooking Pinto Beans… “What do you mean doing a video on cooking pinto beans” you might say. Well, as a new bride I didn’t know how to cook pinto beans. I just wanted to share this. Also it includes making cornbread and potato cakes (potato patties).

So – here is the video for Cooking Pinto Beans

I hope you enjoy these two videos. Please subscribe to our youtube channel, like, share, and “ring the bell” for notifications of new videos. Thank you!

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I’ve been able to get two new farm cooking videos uploaded this week, quite the accomplishment (if I do say so myself) with all that’s been going on. I hope they are helpful and that you enjoy them.

The first is “Preparing stewed chicken for the freezer”. There is a reason I am doing this much chicken at once. Watch and see why.

https://youtu.be/OuzK2PoILVY

 

The next is about roasting pimento peppers. I actually recorded both of these videos the same day. “Multi-tasking” is what they call it. We just call it “getting stuff done on the farm”! lol

https://youtu.be/fHRL0o_vzAE

 

Have a great and “God-filled” day!

betty

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This video features making chicken and gravy in a cast iron pot along with making “cat-head” biscuits. It’s quick, easy, and makes a great meal! Enjoy!

Chicken and Gravy in a Cast Iron Pot

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I’m trying my best to squeeze in time to update my blogs. This is just a tiny start.

I’ve just uploaded a new farm video on a typical day on the farm. I hope you enjoy it.

Canning Apples, Baling Hay and an extra add on at the end

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I must apologize up front for the editing on this video. I am not very experienced at this, and the super easy app I had on my phone “updated” and became way too complicate for me to use. I found another app, but it wasn’t much better – so hopefully I will find one I can understand.

However! I do understand canning! This is a video for making strawberry pie filling. I learned to do this last year, and have since made apple pie filling as well as peach. It is a little labor intensive, but well worth the effort! If you have questions, please feel free to e-mail me.

This is the recipe:

For 1 quart: 3 1/2 cups fresh or thawed strawberries, 3/4 cup plus 2 tbsp granulated sugar, 1/4 cup plus 1 tbsp Clear Jel (cook type), 1 cup cold water, 3 1/2 tsp bottled lemon juice.

For 7 quarts: 6 quarts (24 cups) strawberries, 6 cups sugar, 2 1/4 cups Clear Jel, 7 cups cold water, 1/2 cup bottled lemon juice.

4-8 drops of red food coloring – optional

Wash and cap strawberries and drain fruit. Combine sugar and Clear Jel in a large pot, mix well. Add water and mix well. (Add red food coloring, if desired). Cook on med high until mixture thickens and begins to bubble. Stir to a smooth consistency. Add lemon juice and boil 1 minute, stirring constantly. Fold in strawberries immediately and then fill quart jars, one at a time, leaving 1 1/2″ headspace. Do your best to get all the air bubbles out of the jars. This will be difficult due to the thickness of the mixture. It’s best to add a little at a time, and remove the air bubbles. Wipe rims, add lids and rings and process 30 minutes in a full rolling boil water bath.

Canning Strawberry Pie Filling Video

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I uploaded a new cooking video to youtube today. It is for making pastry and an apple cobbler pie! Enjoy!

Apple Cobbler Pie

And can you believe it? The “Angel Biscuits” video has over 2,000 views! Unbelievable!

Angel Biscuits

If you haven’t subscribed to my youtube channel, please do so! I think you’ll enjoy it.

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I recorded a video in my kitchen on how to make home made pastry and mini (individual) chicken pot pies. I haven’t uploaded it to youtube yet, but I did put it on facebook. Here is the link.

https://m.facebook.com/story.php?story_fbid=437399573324480&id=179662699098170

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A Thanksgiving poem, written 40 years ago – but still very relevant!

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A Country Thanksgiving

A country Thanksgiving’s

the most glorious kind.

For we saw the food raised,

from the stalk and the vine.

We are no stranger

to the hoe and the plow.

We’ve each known hard labor,

and sweat on our brow.

But that labor’s behind us

the crops are all in.

Let’s humble ourselves

and be thankful again.

For the food on the table

a result of our task.

And for strength for the labor

a labor now past.

Father, a blessing,

we know we’ve received here.

You’ve shown us Your mercy

throughout the past year.

And on through the future

please show us the way.

As we strive more to serve You

with each passing day.

Betty J. Newman ©1976

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When it gets to the end of summer and I see how much good food I’ve let go to waste, and how pitiful my herbs look… I feel like such a failure. Yes, I’ve canned a lot and preserved a lot and dehydrated a lot – but look at how much I lost – because I just couldn’t (or didn’t) get to it…

Yes, there were other “fish to fry” and other responsibilities to attend to – but let’s face it – sometimes I was just plain lazy…and it weighs on me and I promise to do better next year. Yep! If the trumpet don’t sound, and Lord willing – I’ll do better next year!

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In the past week I’ve put up okra, tomatoes and cabbage (all separate endeavors, by the way) but since I’ve written about different ways of canning tomatoes, I thought I’d share how we put up okra and cabbage.

I dearly love fried okra, but couldn’t find a method that suited me in terms of not only taste, but ease. One of my cousins was known for her “fresh tasting” fried okra – even in the dead of winter! So I learned to fix it her way – and you know what? It is both extremely easy AND delicious!

So – now this is how I fix okra for the freezer. Wash and slice okra as if you were preparing a meal.

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Next bread the okra with meal (one thing I do differently is I add purple onions – delicious!)

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Next, fry up in a big ole cast iron skillet using your oil of choice. (Bacon grease adds that extra special Southern flavor – but you can use other oil if you must… and I guess you could use another frying pan – but be careful about too many changes there, lol!)

Don’t salt or add other seasonings to the okra as it’s frying. Fry it until it is *almost* as crisp as you’d like for serving then drain on paper towels.

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After it has drained and cooled, spread it on a parchment lined baking sheet (in a single layer if possible) and freeze for 2-3 hours.

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After it has quick frozen, fill freezer bags and return to the freezer. By preparing the okra this way you can fill gallon bags and only take out as much as needed for a meal (even a single serving!)

To prepare for serving, pour desired amount into a baking dish, add salt and pepper to taste, and cover with foil (no need to thaw first).  Bake for about 30 minutes (depending on amount preparing) @350° or until it is hot throughout and as crisp as desired. You can remove the foil if needed for the last few minutes.

I love preparing okra this way. I can spend one or two days frying okra and have enough for all winter! Serving it is quick, easy AND delicious!

 

Now for putting up cabbage. A few weeks ago I harvested 12 heads of cabbage, soaked them in salt water to remove any unwelcomed visitors, put them in plastic bags and stuck them in an extra fridge. I’ve given several away, but prepared a couple for us yesterday. I cut them up and blanched in boiling water for a couple of minutes, then immediately plunged into ice water.

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And because I like onions in nearly everything, I also blanched some purple onions, too.

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After draining the cabbage I put some of the leafier pieces in the dehydrator and spread the other with onions on a parchment paper lined baking sheet.

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I quick froze this just like the okra, but I vacuum sealed it in smaller bags. Some I’ll fry as a side dish, and some I’ll add to soups. I stored the dehydrated cabbage in a half-gallon jar. Amazing, about six trays if cabbage yielded this little dab if cabbage. But it will be great when I want just a little extra cabbage in my soup.

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Add to the okra and cabbage these tomatoes and there you have it – just another week on the farm! #farmstewardship

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