It's Easy Being Green

I'd like to think Julia would be proud of my forays into French culture...poor accent included. Image via Wikipedia

Monday kicked off a new week here at the Half-Acre Homestead with little to no bang.  Our week-long spell of sunshine and 60 degree temps came to an end today as heavy rain lashed at the side of the house for most of the day.  Tonight we’re supposed to plunge into the 30’s.  It was one of those stare out the window type of days with the exception of buttoning the hot boxes back up after they caught some afternoon showers.

Tonight was “Poulet de Troi Repas” though…that’s “chicken of three meals” en Francais if you don’t speak my language of love.  Yes, I studied French.  Four years of that daunting language stretched across both high school and college and what have I done with it other than gain an inside track into Julia Child’s mind.  It was a strategic move at the time living in the desert southwest.  Shun the language that made sense to learn and be the only guy in a classroom full of French speaking girls.  I was Jean Nate and if the name sounds familiar it is that famous shampoo in a bright yellow bottle.  How could I not have a fun and fancy free nickname for all those practice sessions in class…voulez vous…ok for this nerd that was wishful thinking.

Back to our chicken of three meals, this is an excellent way to use your resources to their fullest.  We’ve always been thrifty with our leftovers but since we became members of the Stonewall Farm CSA Program (community supported agriculture) we’ve made our yummy organic meat go as far as possible.  If you haven’t tried their meat or eggs yet, you’re missing out.  Let them know Nathan Ryder referred you and they will take good care of you. One whole chicken can usually be made to stretch over the course of one week creating three or even more dinners.  We usually start our chicken of three meals out the first night by roasting the bird.  Our favorite method to roasting isn’t the ordinary stick it in the oven and watch it brown.  No, we encrust our poulet in salt before shoving it into cook.  Homestead Hottie discovered this roasting method several years ago and we’ve never turned back.

You might think this will cause the chicken to turn out unbearably salty but surprisingly it doesn’t.  The salt hardens and forms a thick crust during the roasting process, locking in your chicken’s juice and preventing it from squeezing out into the bottom of your roasting pan.  The resulting skin underneath that roasted salt crust is the most amazing golden brown, crispy and downright delectable as it melts onto your tongue.  Tonight’s chicken had a French theme thanks to one additional ingredient:  Herbs de Provence.  This herbal blend contains lavender, the aromatic which on first whiff whisks you away to a sunny Mediterranean destination.  If this isn’t already a staple in your herb cabinet I highly recommend you buy some or make it yourself.

Ingredients:

- 1 organic, whole chicken (Evansville locals can get one from Stonewall Farms, tell em we sent ya!)

- 1 or 2 cups kosher salt depending on size of bird

- Herbs de Provence seasoning blend

- 1 large lemon cut into wedges

- 2 to 3 cloves of garlic

- Several sprigs of rosemary

Directions:

1)  Stuff cavity of chicken with lemon wedges, garlic cloves and several sprigs of rosemary

2)  Place chicken breast-side down in roasting pan and dust skin with Herbs de Provence.  Spear more rosemary sprigs through skin in several different spots.

3)  Pour kosher salt over the top of your chicken, patting in place to prevent salt from falling off into pan.  A light spritz of water can help the salt stick if your bird’s skin is dry.

4)  Place into oven and roast at around 400 degrees until internal temperature of the chicken reaches 180 degrees.

5)  Remove chicken from oven and use the back of a carving knife or wooden spoon to shatter the salty crust, scraping salt off the skin and into pan.  Voila!

Make sure to refrigerate leftovers and carcass for meal number two to be discussed in a future blog post. Bon Appetit!

Popularity: 6% [?]

We are now getting ready to wrap up our second month as members of a local meat CSA through Stonewall Farms and it has been an adventure.  We purchased a family share of meat for an entire year.  Under the plan, we end up receiving 20 pounds of meat (beef, chicken, pork or lamb) in a variety of cuts.  The cuts change each month and are all dependent on what animals are ready to send to the butcher during that particular month.

Since we never know what we’re going to get from month to month, we’ve had fun receiving cuts of meat we necessarily wouldn’t buy at the grocery store.  While the meat is not only good for us because it’s grass-fed and all natural, it’s also pushing us outside of our culinary comfort zone.  T & I tend to cook the same 10-15 staples and don’t change up the menu much but that has quickly changed.

Last month’s share included a package of beef kebab, something I normally wouldn’t grill.  I used the below recipe and it turned out amazing.  The beef was so tender, moist and flavorful.  I also cut up chunks of fresh bell pepper from our garden and quartered an onion too and added those to the skewers in between the pineapple and meat.

Teriyaki Beef Kebabs

Ingredients:

-  1 small top round beef steak, about 2lbs., 1-inch thick

-  1/4 packed light brown sugar

-  1/4 cup soy sauce

-  2 tablespoons fresh lime juice

-  1 tablespoon canola oil

-  1/4 teaspoon ginger powder

-  1 tablespoon minced garlic

-  vegetable oil, for the rack and skewers

-  2 & 1/2 cups canned or fresh pineapple chunks

1)  Using a sharp knife, trim all the fat from the meat and cut meat into 1-inch cubes

2)  In a bowl, stir together the sugar, soy sauce, lime juice, canola oil, ginger powder and minced garlic until the sugar is dissolved.  Add the meat, cover tightly and refrigerate for about 8 hours, flipping occasionally.

3)  When ready, arrange the briquettes in the barbecue, clean and lightly oil the grill rack and preheat to high

4)  Thread the meat and pineapple, alternately, onto lightly oiled metal skewers.  Immediately place on the barbecue and cook, turning and basting with marinade for about 5 to 7 minutes, until the meat is cooked as desired.  Remove from heat and serve.

That was fun, now we’ve got to figure out what to do with beef neck bones.  It was a little bonus item thrown in with our normal take of meats this last month.  I’ll let you know what comes out of it!  Are you a member of a CSA program?  If not, why haven’t you joined one yet?

Popularity: 2% [?]

It got hot and sticky yesterday here in southwestern Indiana.  A lot of people commented that it felt like mid-Summer already and I have to admit, I kicked the a/c on because I just yearned for some cooler, drier air.  I’m a newcomer to the Midwest of course so all this humidity is a new experience for me.  It can feel downright tropical out there!

While I’m sitting out on the deck or working in the garden, there’s nothing more refreshing than a cool, frosty drink to help you cool off.  Below are some great and cheap alternatives to store bought mixes or drinks that will normally empty your wallet of a few more dollars.  So why not try these homemade versions instead.

Lemonade Syrup

The key to making lemonade syrup on the cheap is to look for lemons to go on sale.  You’re going to need about 16 lemons for this recipe, so the cheaper you find them the cheaper it will cost to make your syrup.  The batch of syrup will end up making enough to create 22 glasses of delicious lemonade.

Ingredients:

- 3 cups sugar

- 1 cup boiling water

- 3 cups fresh lemon juice (about 16 lemons)

- 2 Tbsp. grated lemon zest

1)  In a 1.5 quart, heatproof container, put in the sugar.  Add the boiling water, stirring constantly, until the sugar has completely disolved.  Let the sugar mixture stand until it is cool.

2)  Add the lemon juice and zest and stir until all the ingredients are well blended.  Cover the container and store in the refrigerator for up to 1 week.  Makes 5.5 cups of syrup.

To make a fresh glass of lemonade using your syrup:

In a tall glass, combine the desired amount of syrup (1/4 to 1/3 cups) with the desired amount of cold water and stir until blended.  Garnish with lemon wedge or a sprig of mint.

To make a fresh pitcher of Lemon Squash:

This is a fizzy version of fresh lemonade made with sparkling water. In a 2 quart pitcher combine some lemon zest with 1 cup of the lemon syrup you made earlier.  Stir until well blended.  Just before serving, stir in the seltzer, sparkling water or club soda and stir gently.  Then pour over ice filled glasses and garnish with a lemon wedge or mint sprig.  Makes 4 servings.

Limeade Syrup or Lime Squash:

This can be prepared the exact same way, just using limes instead of lemons if you desire.  Fresh strawberries will make a refreshing and sweet garnish for the limeade if you choose.

What’s your favorite cold drink that helps you cool off on a hot summer day?  Share it with us and we’ll post your recipe online to share with our other readers.  Happy sipping!

Popularity: 2% [?]

Winter can be a tough time to keep up your vitamin intake but it’s essential to stave off sickness and any sort of infection that might come your way.  One of the best ways to make sure you’re getting enough vitamins is through some good whole, natural foods.  This recipe for a vitamin-rich soup is a great way to change your dinner routine, warm yourself up on a cold night and help your body and immune system by getting a nice dose of vitamins.  It’s great made in the crock pot and can simmer all day if you like.

A rutabaga, packed with loads of nutrients.

This recipe includes rutabagas, a root that is usually clumped in with turnips.  Rutabagas have a larger root than turnips and are a weedy relative of the cabbage.  They’re popular in Canada, France, Russia, the British Isles and Scandinavia.  In the U.S., rutabagas are grown even less often than its cousin the turnip, although they store better and have a sweeter, yellow flesh.  Turnips are one of the first vegetables cultivated by man and were once as popular as potatoes are today.  The vegetable has fallen out of favor with gardeners despite new, tasty varieties that mature quicker.

Rutabagas and turnips

While you can substitute turnips for the rutabagas, you’ll be losing out on some amazing nutritional benefits.  They’re both moderately good sources of fiber, calcium and vitamins A and C.  Rutabagas have almost twice the amount of nutrients than turnips do.

Ingredients:

1 cup dried beans (any variety will do)

1/3 cup dried peas

2 cups diced carrots

2 cups potatoes, peeled and diced

1 cup rutabaga, diced

1 medium-sized onion, chopped

2 tsp. dried summer savory

1/2 tsp. dried thyme

1/2 cup fresh or frozen parsley, chopped

2 cups cooked chicken (optional)

1 cup zuchinni or pumpkin, grated (optional)

Soak the dried beans and peas in water overnight or for 8 hours to soften them up.  Fill your crock pot 1/3 full with water.  Add carrots, rutabaga, potatoes, onion, beans and peas.  If you decided to include the chicken or the squash add them as well.  Let simmer for 3 hours or until the vegetables are almost tender.  Add the summer savory, thyme and parsley.  Let simmer for another 1 to 2 minutes or until vegetables are completely tender.  Serve hot.

Popularity: 4% [?]

Are you egg-nogged out yet?  I can’t seem to get my fill of the drink that is delightfully bad for us!  Sometimes the usual old flavor gets boring though.  So how about this alternative recipe for Homemade Banana Eggnog:

I cup plain or vanilla yogurt

1 banana, cut up

2 Tbsp. honey

2 tsp. vanilla extract

1 egg

Place all the ingredients into a blender and process for 20 seconds or until smooth.  Yum!  The recipe makes 2 servings.  If you’d like to turn it into a winter warmer, your favorite brandy or even a banana brandy would taste pretty good in this one.  Do you have any eggnog recipes that you’d like to share?