Here is a BBQ sauce contributed by one of my regular customers. I haven’t tried it yet, but it seems simple enough and looks to be tasty. While it especially works with chicken, I imagine that it could also work with beef and pork. Enjoy!
This sauce can be used for grilling chicken. This was adapted by Janet Donnally, from a James Beard recipe.
1/2tspfreshly ground black pepper, or to taste
1Tbspsugar, white or brown, or to taste
1/2clovegarlic, finely chopped (or to taste)
1medium onion, fmedium onion, finely chopped (a food processor works great here!)
1/4cupoil (canola, corn or olive work well)
Item to be grilled - chicken, beef, pork, veggies
Pieces of meat or veggies to be grilled
Preparing the sauce
Blend the dry ingredients in a sauce pan. Add the chopped onion, garlic, and ketchup. Add half of the water. Reserve the remainder. Heat to boiling and remove from heat.
Add the vinegar, Worcestershire sauce, and oil. Return to heat and re-heat to boiling. Gently simmer. Add the reserved water if it appears thicker than you desire. Simmer gently until the chopped onions are almost transparent.
Using the BBQ sauce
Marinate the chicken pieces (or meats or veggies) 24 hours ahead of grilling.
When grilling, take care not to use high heat as that will cause the sauce to char and crust too quickly on the chicken and will also dry-out the meat. Don't neglect to turn several times, as needed.
While the chicken (or other meats or veggies) is grilling, re-heat the sauce to boiling. This prevents contamination from the raw chicken juice.
Once both the meat and sauce are removed from heat, return the chicken to the re-heated sauce. Serve.
This sauce keeps well, once chilled, and the flavor permeates the chicken beautifully over two or three days, if it lasts that long. Cold chicken with this sauce is tasty, as-is, without reheating.
The meaty shank soup bone is browned, put in the crockpot, then veggies are added and all of it is simmered on low for 6-8 hours. Yummy-licious!
2tbspoil, butter, or fat
1-2meaty shank soup bones
1cupcelery, thinly sliced
18oz.diced tomatoes, undrained
Brown meaty shank soup bones in oil for 3-4 minutes on each side. Remove to crockpot or slow cooker.
Add veggies to crockpot.
Cover with diced tomatoes. Add broth, if using. Cover with lid. Cook on low for 6-8 hours.
Take meat out, cut into fine pieces or shred. Cut marrow into small pieces. Add back to pot and stir it all together.
OPT - If you used up to 2 cups of broth, drain liquid and cook down on the stovetop. Add back to meat and veggies.
Serve as is or over rice or potatoes.
This is my stovetop Osso Buco recipe modified to be done in a crockpot. 2 cups of liquid are optional in the crockpot. The tomatoes, veggies and meat will make their own liquid which will work for this meal.
It is garlic scape season again! This is a 2-3 week period in June and July about a month before the garlic is ready to harvest. Scapes are the flower umbrel of a hardnecked garlic. Since we want the energy of the plant to go into the garlic clove, we remove these and eat them.
Uses for Scapes – We use scapes in 2 ways – as a green vegetable and as a major ingredient in pesto. Raw, scapes taste like a solid green garlic. They are rather strong. Cooked, they mellow in flavor. The texture is somewhere between cooked green beans and cooked asparagus. The flavor sort of resembles a garlic-y green bean.
Green Vegetable – We chop the scapes to a size similar to green beans and cook them in a similar manner. They can be steamed, sauteed or boiled. They can be added to soups, stews or stir-fries. They can also be blanched and frozen – we blanch them for 2 minutes.
Pesto – For our family, I take 1 part scapes to 1 part nut or seed to 1 part cheese to 1/2 part oil. I blend these together in the blender or food processor. The blender takes more oil, the food processor less. I have found that any nut/seed, cheese or oil will work. We don’t like the traditional pesto nuts and cheeses, so we use the ones we have, usually walnuts, cheddar cheese and olive oil. The flavor of this mellows with refrigeration. It can also be frozen. We eat it with veggies, crackers or bread OR eat it plain.
Just for reference or planning, 1/2 lb scapes chopped = about 2 cups.
We have been raising chickens on pasture again this year. We purchase day old chicks from the non-GMO flock of Freedom Ranger Hatchery out of PA. These arrived by mail in late April, brooded in our brooder and moved to our field in May. Once in the field we kept them in a moveable pen. This protects them from the local predators – dogs, coyotes, and foxes. And we move it daily so that they can get fresh vegetation.
Here is the pen:
and the path that they followed. You can sort of see how they ate down the grass. And later this summer if we look at the path, we will see that it is greener than the rest of the pasture because of the fresh natural nitrogen application!
We will be processing them soon as whole frozen birds.
Mint is our herb this week. It is a hardy perennial with aromatic leaves. I like to dry it and use it as tea in the winter. Several leaves can be added to salads or stirfries for a change in the flavor. And some add it to drinks to make them more minty. This is $1/bunch.
Green garlic is immature garlic. Like all alliums – garlic, shallots, onions – parts of the whole plant are edible throughout its life cycle. If it is soft and not stalky, it can be eaten. It can be used in stirfries or soups OR it can be used in salads or eaten raw, depending how well you like the garlic flavor.
Rhubarb is plentiful this time of year. The tangy, tart stalks taste good with sugar or fruit usually in a dessert type dish. We like Strawberry Rhubarb Coffee Cake and Rhubarb Upside Down Cake. The Farmer has also started adding a bit here and there to his veggie stirfries. It adds a little tang and softness. And I want to try to make some jam with it this year.
Just a note – .6 lb. is about 2 cups, which is usually what a recipe calls for. Rhubarb freezes easily. Cut it into 1/2 in. slices, put it in a freezing container, and put in the freezer. Voila! Then you have it to use later in the year. We like the coffee cake as part of our Easter breakfast, so each year I try to make sure I save some frozen rhubarb for that.
As is common in rural properties, The Farm is posted land. The Farmer doesn’t want uninvited guests leaving a gate open or tromping through crops. So when The Farmer’s Wife takes her walk along the road, the bright yellow signs are hard to miss.
The other day, The Farmer’s Wife came back from a walk and reported on a violation of the posted sign. We had an intruder!
It is the job of the brave Farmer to protect his borders, so out he went, weapon in hand…
On Wednesdays from 2-6 p.m. we will be at the Syracuse Eastside Neighborhood Farmers Market which is held at the Westcott Community Center on the corner of Euclid and Westcott in the university area. We are usually on the Euclid side of the building. I refer to this market at the Westcott market.
On Thursdays from 12-6 p.m. we will be at the Fayetteville Market which is held in the Town Center in the parking lot.
On any day we are available at the farm in Nedrow by appointment.
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