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!
In the early days of our farm one of our customers was married to a man from Denmark. His family made a liver pâté that was delicious. I asked the customer for the recipe which she shared. Her mother-in-law sent it to them in Danish, the son translated it, and the customer shared it with me. This is that original recipe. I have made edits to it here.
Continue reading “Danish Liver Pâté”
With all the talk about weird objects being seen from the space station, secret UFO departments at the Pentagon, and other strange things in the sky, we decided it would be wise to scour our property for evidence of aliens before our cows are abducted.
Climbing to the top of the barn, we were stunned to find that someone had indeed left a message for us.
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.)
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.
I can hear it already – “What do you mean organ meat? You mean, like liver? And why do it the 2nd month of the challenge? Can’t we wait until later in the challenge?”
Organ meat has to be included sometime. It is a legitimate meat that local farmers will sell. It includes the odd pieces – heart, liver, tongue, kidneys, brains, ox tail, chicken feet, pig feet and hocks. (Ox tail, chicken feet, and pig feet and hocks aren’t technically organ meat, but we will allow them for this challenge.)
We have scheduled organ meat in February because that is traditionally when our family eats heart (Valentine’s Day). (And yes, we have eaten rabbit at Easter and would consider reindeer at Christmas!) Rather than have just heart this month we have included all organ meats.
What are ways to prepare these items?
- The feet and hocks make good stock that can serve as the foundation for soup or for the liquid to cook rice in.
- Heart and tongue I tend to boil and slice and serve as part of dinner or in sandwiches.
- Chicken hearts I saute with onion, celery and/or mushrooms in oil. Once the onion is limp or the celery is soft, then I turn it to low and let it simmer with the lid on to make sure that the hearts are cooked. I have several young children that like this as their birthday meal.
- Sliced kidneys or liver can be soaked first in milk. If I soak them, I do it for 30 minutes, change milk, soak them again for another 30 minutes. For the kidneys this reduces the urine smell/flavor.
- Kidneys – I have made steak and kidney pie. More recently I have made Tom Clack’s Deviled Kidneys from Shannon Hayes The Grassfed Gourmet. It is sliced kidneys in a spicy ketchup sauce that is then served with bread or over potatoes or rice. (Recipe to come later in the month.)
- This can be ground or finely chopped and mixed in with other meats.
- Before we moved to the farm, I always would cook liver with onions. We would sometimes serve it as a sandwich with tomatoes and lettuce and mayo and call it a Real Man’s Sandwich!
- One of my early farm customers gave me a recipe for Danish Liver Pâté. Her in-laws were from Denmark. Her mom sent the recipe in Danish to her, her husband translated it into English, and she gave it to me. It is raw liver, blended with milk, egg, flour and seasonings, which is then baked and served on crackers or bread. This is now my main way to serve liver.
- A similar recipe adds sausage and omits the milk and egg. My children like this a little better. Lots of things taste better with sausage!
- If you have a good way to make something with some other organ meat, make it and include it in the comments.
Again, the rules are that this made from organ meat grown local to you. Comment below by March 3, 2018, with what you made, how you liked it and how you would make it differently next time.
Organ meat is on sale for $3.75 / lb through March 3, 2018.
January’s challenge is beef/wild game. The challenge:
- Choose a cut of beef, venison, or wild game that was locally grown in your area. This includes anything that comes from beef or wild game – roasts, steaks, bones, ground beef, meaty shank soup bones, stew meat, ribs.
- Make a dish with that cut of meat. It can be cooked in the oven, on the stove top, in a crockpot, on the grill, in the instant pot. It can be a dish where it is mainly by itself or can be part of a stir fry where it is a small part of the whole dish. The key is that it is a cut of beef or wild game that was locally grown. Check our currently available page to get some beef from us.
- Serve it with thankfulness and enjoy it!
- Comment here or email me that you made this. You can include a recipe, and your thoughts on how it tasted and how those who ate with you liked or didn’t like it, and what you would do differently next time.
- Deadline to comment or email me is February 6, 2018.
For details for the whole challenge – 2018 Local Food Cooking Challenge
What beef dish are you going to make?
Announcing – drum roll please! – The 2018 Local-Food Cooking Challenge!
- Make a dish – main dish, side, dessert, whatever – from the category for that month.
- The category item needs to be local food for you. For example, if you make a breaded chicken dish in March, the chicken must be locally grown, but the breading ingredients do not.
- Comment to me by email or in that month’s item post about what you made and how you made it, how you and any that you shared it with liked it, and how you might change it until another time. Each item you make gives you 1 entry in a drawing. Limit 1 entry per month.
- On January 1, 2019, we will have a drawing from all the entries for 2018 for a $50 gift certificate to Treasures of Joy Farm. Members of our family living in our immediate household are not eligible for the drawing.
- Categories by month are:
- January – Beef/Wild game
- February – Organ Meat from any species
- March – Chicken
- April – Egg dishes
- May – Pork
- June – Your choice
- July – Vegetable
- August – Chicken
- September – Vegetable
- October – Beef/Wild game
- November – Squash/Pumpkin
- December – Your Choice
Happy planning, shopping, and cooking!
Christmas is a special time for many people. The Farmer has very pleasant memories of going to Grandma’s house for Christmas. Besides playing with the cousins, The Farmer loved Grandma’s nut tray, cracking shells and enjoying tastes that he did not get at home.
As an adult, The Farmer wanted to shape Christmas to his own liking, and since The Farmer’s Wife was willing, a unique format for our meals has developed.
Have you visited the windy.com website?
Windy.com is a nifty weather-related site that (among other things) shows the direction and relative speed of the wind. Here is a screen shot showing that the wind is at 18 knots as this post is written.
The wind is an amazing force, as The Farmer found out on the morning of December 5, 2017.
Many of the pole beans we grow can be eaten as a dried bean. This means that you don’t harvest the bean when it is young and green. You let it grow full size.
As the beans mature, the seeds inside the pod get much larger. The pod drys out in the wind and sun, leaving the bean’s seeds as the part of the plant that is eaten.