Tag: Farm Life

A Go-To Meal

Do you ever have times when life is too busy to even think?

The days when one thing leads to another and another and another? Then out of nowhere it is time to eat. If you want to eat before midnight, you have to come up with something quick? For us, this also happens on Saturdays after the Farmer’s Market.

The answer is to have a “go-to” meal.

Something that can be prepared quickly and ingredients are always on hand. A meal that can be ready in 15 – 20 minutes.

You can also use the “go-to” meal concept for a sudden need to take food somewhere. The potlucks, illnesses, deaths or even just a random act of kindness. Pick a signature dish and always stock those ingredients in your pantry.

For example, I always have the basis of a quick casserole available; egg noodles, canned chicken breast, mushroom soup and package of cream cheese. Boil the noodles, add the rest of the ingredients and a bit of milk, then pour into a 9 x 13 pan. You can also keep a few disposable 9 x 13 pans with lids in the pantry for a truly easy way to take this casserole with no worries about a return of the pan.

My “go-to” for a quick meal is scrambled eggs and toast. Eggs are always in the refrigerator and bread in the drawer.

What is your “go-to” meal?

Have you subscribed to our podcast, Farm Chatter? Each week we share our tips, tricks, successes and occasional fails. It is going to get interesting…..

Food Preservation

There are many ways to preserve the bounty of the summer garden harvest. Freezing, canning, dehydrating, pickling and fermenting are a few of the most common.

How do you decide which method of preservation to use?

Pick a flavor.

For example, carrots. Frozen carrots will taste slightly different than canned, but did you know you can also pickle them?

Determine use.

Will you be using a particular vegetable primarily in a stew? Maybe you want a quick and easy to serve side dish. Frozen green beans are versatile for stews and stirfries, while canned can quickly be reheated for an easy side dish.

Consider storage.

Freezing is a great option when you have small amounts of vegetables to store. Canning allows for shelf stability and no worries about the power going out, but does require more space in the pantry.

Mix it up.

You don’t have to do all of any given item in one way. For example, I have frozen some of our green beans and canned the rest. Initially they were ready only in small amounts and it was easier to put those in the freezer. As more were available, it was worth getting out the canner.

Tomatoes are another example. My method of sauce works best in the freezer because it thick and makes an unpredictable amount. However, I can tomato juice in quart jars. It is difficult to freeze that quantity of liquid and the shelf stability is a factor.

What are your favorite methods of food preservation?

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084-Let It Go

Today’s episode is a thoughtful examination of some of our own vulnerabilities and how we react to negative comments.

Building a business that exposes us to the public opens up the possibility of criticism. Hearing constructive criticism is one thing, but there are times that we receive less than gracious comments. Those are hard to manage, but we are learning to stay true to our vision.

As we talk about these things, we try to focus on the overwhelming number of positive support we receive.

Until next time….