March Challenge – Chicken

The March 2018 Local Food challenge is chicken.  As with other months, find chicken local to you, use it for a meal, and then comment here or email me about what you did and how it tasted.  For additional rules see the original post.

Whole chickens can be boiled, roasted, cut into parts and fried, or cooked in a crockpot or instant pot.  They can be served over rice or potatoes.   Leftovers can be used in soup or casseroles or sandwiches.

If you are local to us, chickens can be purchased from us for $5.00 / lb through March 31, 2018.  They were raised outdoors on our farm in fresh air and sunshine, were fed non-gmo grains, were processed by us and frozen, and are 4-6 lb.  I have been using them regularly as a main dish and for chicken broth and stock.  They taste good!

2 Liver Pâtés

Here are 2 liver pâté recipes that we have used over the years.  The EAS Liver Pâté with variations is blended liver, milk, eggs and spices.  Lunchon Pork Pâté is blended liver and sausage.   Both taste good and are not hard to make.  Both can be eaten warm with crackers or bread, or can be used the day after for sandwiches.  My children prefer the one with sausage, which is not surprising, as many things taste better with sausage!

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Indoor Winter Greens

Back a while ago, The Farmer found this book by Peter Burke in his local library and took a long gander. (Here is the link to the local library. The author also has a website with supplies and an outline of his method.)

Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days

In the book, Mr. Burke shows a simple way to grow sprouts on soil, without the need for grow lights or other expensive equipment.

This is The Farmer’s second winter using the method, and here is what it looks like for him.

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