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Meet The Farm Dogs And Cats at Homegrown Pork And Poultry!
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Maya
Maya is the old lady of the farm, having celebrated her 13th birthday this past January! Maya can be found napping, taking a dip in the pool or barking into the wind.
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Chase (AKA Scooby-Doo Grover)
Chase, also commonly reffered to as Scooby-Doo Grover, splits his time between the farm and the land-lady's house about a mile up the road. Chase is a fun-loving, happy-go-lucky kind of guy.
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Jack
Jack is destined for big things as our resident stock dog. Jack turns a year old at the end of this month and is due to begin training on pigs around the same time. We grow our pigs similar to cows out in the field and Jack will be an awesome addition when the old sows chose to not listen to directions and move where we would like!
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Boy Dog
Boy dog is the alpha male on the farm. He is outgoing and curious about most everything. He keeps the rest of the dogs in line and can be sure to come home, after a long night of patrolling for intruders, smelling like a skunk. Boy dog has been on the farm since he was a little puppy several winters ago. Since then he has matured into a great pack leader.
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Girl Dog
Girl dog is a twin brother to Boy dog. Girl dog is often described as the smartest dog around here. She is cautious but friendly, usually allowing her brother to make the mistakes first. Girl dog, although not as outgoing and friendly as Boy dog, is incredibly sweet and gentle. At night she puts on her game face and is typically the alarm call to any local wildlife intruders.
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Sparkles
Sparkles is the King of the local tomcats. Sparkles came to us about 5 years ago as a very tiny kitten. He tolerated his twin brother for a couple of years but eventually ran him off. Every ranch within a day's drive now has kittens running around that look like Sparkles.
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Henrietta
Henrietta can be described as "extremely patient". Henrietta has quickly become one of the intern's favorite friends. Henrietta can be found patrolling the chicken coop, sunbathing on the front porch or climbing a tree to avoid the reaches of the 5 dogs + the intern.
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Falcon
Falcon is the most elusive cat around. Falcon is typically seen every few days out near the barn or way out on the outskirts of a back pasture. Falcon will occasionally allow for a few quick pets but then he is all back to business and on the hunt for mice again only to be seen several days later...
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Follow us on Instagram and Facebook to learn more about all of our animals!
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Purchasing whole and half shares in our Chicken CSA offers a significant discount on buying individual chickens throughout the year!
Plan ahead! Stock Up! Buy Now!
Last day to purchase 2020 Summer Chicken CSA Shares:
June 1, 2020
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No Knead Crusty Bread Recipe!
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This bread has very little active time and keeps well in the fridge until you're ready to enjoy, also...no kneading!!
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This recipe will yield 2 large loaves and require the following ingredients:
3 1/2 cups of warm water (about 100 degrees, warm to the touch, but not hot)
2 tablespoons of dry yeast
2 tablespoons of coarse salt (kosher or sea salt work great)
6 1/2 cups all purpose flour
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Place warm water in bowl large enough for the dough to rise to double. Your largest mixing bowl or large stockpot will work perfectly.
Sprinkle yeast and salt on top of the water and stir a few times. The yeast will begin to activate very quickly. After 2 minutes give it another stir and add in all of the flour. You can use a mixer if you have a large enough bowl, but I just stir it with a wooden spoon! Stir until all of the dry flour is just incorporated, it'll be a pretty wet dough.
Cover the bowl with plastic wrap or a lid that is not airtight. The fermenting yeast will blow a too tight lid right off so be careful!
Let rise 2-3 hours or until doubled. You can bake it now or store in the fridge for later use.
Fresh dough will be much stickier to work with and chilling 3 hours or overnight makes it much easier to work with.
Sprinkle some flour on the top of the dough and pull desired amount of dough from the bowl using a serrated knife to separate it from the batch. For 30-60 seconds form dough into a ball by pulling cut edges under the loaf so the top is smooth. Let rest at room temp while the oven is preheating to 450 degrees. Dust the top with a little more flour and use the serrated knife to cut an 'X' or a few lines across the top like I did. I like to bake on a parchment lined sheet pan, but cornmeal on a baking stone works great too.
Once the oven is hot, put the loaf in and bake for 30-35 minutes. Remove and cool completely on wire rack. Fantastic fresh with just a little butter or olive oil. You can even bake for 25 minutes then freeze the whole loaf for another time. Just bring to room temperature out of the freezer and bake at 400 for about 10 minutes.
This recipe is not only delicious, but its super easy to change it up too. I've used half all purpose and half bread flour, all bread flour, added fresh herbs, used smoked salt, garlic salt, I've even pulled it flat and used it for pizza dough...you can't go wrong!!
The starter dough keeps for 2 weeks in the refrigerator.
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Ingredients:
3 1/2 cups of warm water (about 100 degrees, warm to the touch, but not hot)
2 tablespoons of dry yeast
2 tablespoons of coarse salt (kosher or sea salt work great)
6 1/2 cups all purpose flour
Step by step instructions:
1. Activate yeast in warm water and large bowl with salt added
2. Mix in flour
3. Cover bowl and allow dough to rise until doubled
4. Preheat oven to 450*F and cut dough to single loaf size
5. Allow dough to reach room temperature while oven is preheating
6. Shape and place on parchment paper or baking stone with cornmeal
7. Bake 30-35 minutes
8. Enjoy!
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*A special thank you to Erika Figge, author of this month's recipe. Erika is an accomplished chef, baker and chocolatier from Louisville, Kentucky. Thanks Erika, we look forward to you sharing more incredible recipes with all of us!
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