There is nothing like a beautiful sunrise. A great reminder that a glorious day lies ahead. Every day is a fresh start – a new beginning. Let’s make today a great one!
Kathy
Welcome to the Homestead
Established in 1989, the Homestead at Bridle Creek has risen from acres of oaks and scrub brush to a family run farm – where family and friends meet to enjoy the bounties of the land, celebrate special occasions, and if only for a short time – join us in our quest for a more simple life.
For years, I have been asked to share what I do and how I do it. I guess it is finally time to do just that – thus this site.
Welcome,
Kathy
Fresh Eggs are the Best Eggs!
There are two types of people in the world: those who keep their eggs in the fridge and those who think room temperature is best. Those that believe that eggs should be stored at room temperature will tell you that chilling eggs is similar to chilling fresh tomatoes. It changes their flavor – and not for the better.
What follows is info that may help you keep your little cackleberries fresher longer.
Farm fresh eggs will remain fresh for at least a week at room temperature if unwashed. They can be stored safely at temperatures between 55-70 degrees for several weeks. Commercially raised eggs stored in the refrigerator should last several weeks. Farm fresh eggs, refrigerated, should be good for a great deal longer.
Mother Earth News ran a test using 60 dozen eggs – 30 dozen purchased from the supermarket and 30 dozen farm-fresh, fertile, unwashed eggs. They used multiple methods of storage to find the best method of storage for longevity. Each month they tested several eggs to see how they were handling solitary confinement. At seven months, they tested the eggs that had been stored in air-tight containers in the refrigerator at temperatures between 38 and 40 degrees. The unwashed fertile eggs were still very fresh. The whites were a little runny, but overall the quality was good. The store-bought eggs were still edible, but suffered in quality. The secret, fresh, unwashed eggs, air-tight containers and consistent temperatures.
How to tell if eggs are fresh
So, those eggs that have been in your fridge for a very long time. . . .are they still good or should you toss them. Here is how to check for freshness:
A fresh egg will sink in water while an older egg will float. A very fresh egg will not only sink, but it will lay on it’s side. As an egg ages, the size of the air cell inside of the egg increases. In time it will enlarge to the point of causing the egg to float. Cracks in the shell will also cause an excess of air in the eggshell. To check for freshness – place eggs, one at a time, into a container of water and watch how they respond. Rule of thumb: If it floats, toss it out.
In a fresh egg, the yolk should sit up high, and the white should be thick and closely surround the yolk. Older eggs have flat yolks that break very easily – and thin, watery whites. See the difference in the two eggs in the picture below.
A cloudy egg white is a sign of freshness (the egg on the right). The cloudiness is the result of the high carbon dioxide content that is preset when the egg is laid.
• A fresh, Grade A egg will have a firm white, a small air cell at the wide end of the egg and a centered yolk. You will notice these differences most when you hard-boil eggs. Those eggs that you boil and find upon peeling that one end is flat or has a large cupping shape – that was an older egg.
Properly storing your eggs will add to their quality and longevity. Eggs should be stored pointed end (small end) down – so that the air sack is at the top of the egg. Sometimes it is difficult to tell which end is which, but there is always a pointed or smaller side. You can always candle your eggs to check.
Kathy
The Mug Shots
Innocent looking faces – aren’t they.
These are the mug shots taken after these two were booked for causing great problems – on leap day of all days.
The little bird on the left – one of our most recent heritage breed turkeys to hatch (2 weeks old) – was found guilty of pooping all over the clean and folded laundry – in the laundry basket – in the incubation room (sometimes used for laundry).
In addition, the charges of pooping on wood floors -all the way down the hall and jumping into an open base cabinet in the kitchen were filed. The culprit was found guilty as charged. All of these offenses took place while ‘Mother-the-Goose’ was being incarcerated for her part in attempted murder. . . .
You heard me right. Murder! You see, late on the afternoon of February 29, 2016, Mother-the-Goose (that’s her mob name – we just call her Mother) intentionally pushed Christmas and Thanksgiving (two bronze turkeys) – head first into a pond from which they could not escape. These birds were only attempting to get a drink – when they were rear-ended by the assailant. We found them at the scene, semi-submerged in the pond- shivering with cold, and exhausted from their futile attempts to escape certain death.
The culprit had not yet left the scene of the crime -and was found in a state of near hysteria – hissing and snickering at the plight of the victims.
The goose was booked and charged with attempted murder, laughing at the plight of the unfortunate, and harassing of first responders. She has been warned, and released, with the understanding that continuance of this behavior will result in the death penalty. The only question that remains is how to serve her. . . . literally.
So, for those who may romanticize about the life on the Homestead, imagining us relaxing on the porch, or in the backyard, or under the trees – enjoying our beautiful surroundings, this is how things really are! After Dave and I spent more than two hours blow-drying two very wet, nearly frozen turkeys, being beat by the wings of an ungrateful bird, fixing a secluded warm area of their enclosure (to keep them from freezing during the night) we returned to the house – to change into clean, dry clothes and fix dinner- only to find ourselves in the middle of ‘poop-gate’ – and trying to apprehend the little perpetrator in the kitchen. More cleaning, more incarceration – more reading of the riot act. By about 9:30 p.m., the crime scene was cleared, evidence removed and things were back to normal. This is really how we roll here.
As a follow up – the two turkeys warmed up nicely (no, not in the oven) and are doing fine.
The pooper flew the brooder coop 3 more times while we were cleaning up – resulting in he and the remainder of his little flock being moved into a maximum security facility. Luther – now two months old and the size of a small pterodactyl – and his little buddy have been moved into their quarters in ‘the big house’ – where they will continue to eat, and eat, and eat.
The soiled laundry -Well, thanks to Oxy-Clean, most of it survived. 
As for Leap-Day – I was so looking forward to having an extra day – a gift. . . . .
Let’s just say, I am grateful it only happens once every four years! I don’t think I could handle them any more frequently!
Kathy
A Spring Time Eggstravaganza!
At our house, the chickens definitely came before the eggs! Raising the chicks that have grown to become the hens that give us our amazing eggs has been quite an adventure – not to mention delicious. The past 30 years of being involved with these clucking wonders has provided great entertainment, great fertilizer, great learning opportunities, and great food.
There is nothing that compares to farm-fresh eggs. With their brilliant yellow – almost orange yolks, and firm whites, they are downright delicious! The egg is truly one of nature’s near perfect foods. Scrambled, poached, fried, over-easy. . . hard-boiled, soft-boiled, coddled. . . served as an omelet, souffle, frittata, the star of soups and pastas,. . . . baked into cakes, pies, custards, curds, . . . . made into ice cream, eggnog, . . . . I can’t imagine my kitchen without them!
With the onset of spring, eggs are at their best. Hens will be at the peak of production after the winter months – and with the return of longer days. If you purchase your eggs at the grocery store, they will be fresher – due to the high turnover. Of course, whenever possible, support your local farms.
For years, eggs have taken a beating by many in the health industry (they are finally coming to their senses!). . . but eggs are a very important part of good nutrition. The whole egg, white and yolk together, make up such a bounty of good proteins and fats – Maybe – just maybe – God knew what he was doing when he designed this delight!
This month on the blog, I will be featuring the egg. All month long I will be posting basic info on eggs – everything from how to safely use them in their raw form (pasteurizing them at home) to how to test them for freshness. How to best store them, soft and hard boil them, poach them – and some of my favorite recipes where eggs are the star.
Here’s my favorite recipe for quiche. . . . Enjoy,
Kathy
Cheese and Bacon Quiche
This recipe is an all-time favorite. . . and why wouldn’t it be? Crisp bacon, Swiss cheese, and a light egg custard – all baked up in a flaky, buttery tart shell
. Sliced into wedges, it can be served hot or cold any time of day.
Ingredients
- 10 slices bacon fried crisp and crumbled
- 1 Tart Shell partially baked* (click on the link to see my recipe)
- 4 eggs
- 2 cups light cream or half and half
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Pinch of cayenne pepper
- 1 1/4 cups Swiss cheese grated
Instructions
- Preheat the oven to 425º F. Sprinkle the crumbled bacon over the bottom of the partially baked tart shell .
- Combine the eggs, cream, salt nutmeg and cayenne pepper. Beat to mix thoroughly.
- Sprinkle the grated cheese over the bacon and ladle the custard over it.
- Bake for 15 minutes at 425ºF.
- Lower the heat to 350ºF and bake for an additional 30 minutes, or until a knife inserted into the center of the quiche comes out clean.
Notes
*To partially bake the tart shell, make the pastry according to the directions. Prick the bottom of the shell with a fork. Bake at 425 for 8 minutes. Allow to cool slightly before filling it with the quiche ingredients.
Variations:
Spinach Quiche
Omit the bacon and use only ½ cup grated Swiss. Add 1 cup cooked, chopped spinach – well drained, and 2 Tablespoons minced onion – which has been sautéed in 1 Tablespoon of butter. Onion Quiche
Omit the bacon and add 2 onions, thinly sliced, which have been sautéed in 3 tablespoons of butter. Goat Cheese and Herbs
Omit the bacon, Swiss, and nutmeg. To the egg mixture, add ½ teaspoon grated lemon zest, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped scallions and 2 tablespoons chopped Italian parsley. Slice 4 ounces of fresh goat cheese (chevre) into quarter-inch rounds. Spread the goat cheese slices evenly over the bottom of the pastry. Beat the custard once more and carefully pour it over the cheese slices. Bake at 375 ºF for 30 to 35 minutes until the top is golden and the custard is set. Cool for 10 minutes before slicing. For a more rustic look, crumble the cheese instead of slicing into rounds.
Omit the bacon and use only ½ cup grated Swiss. Add 1 cup cooked, chopped spinach – well drained, and 2 Tablespoons minced onion – which has been sautéed in 1 Tablespoon of butter. Onion Quiche
Omit the bacon and add 2 onions, thinly sliced, which have been sautéed in 3 tablespoons of butter. Goat Cheese and Herbs
Omit the bacon, Swiss, and nutmeg. To the egg mixture, add ½ teaspoon grated lemon zest, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped scallions and 2 tablespoons chopped Italian parsley. Slice 4 ounces of fresh goat cheese (chevre) into quarter-inch rounds. Spread the goat cheese slices evenly over the bottom of the pastry. Beat the custard once more and carefully pour it over the cheese slices. Bake at 375 ºF for 30 to 35 minutes until the top is golden and the custard is set. Cool for 10 minutes before slicing. For a more rustic look, crumble the cheese instead of slicing into rounds.
Luther is Missing! Just another day in the Life of Luther
Luther is one month old! I can hardly believe it! The life of my little ‘miracle’ turkey has been anything but boring! Luther has been growing by leaps and bounds! He’s no longer being toppled by the crazed chick we call Chickzilla. He and his little turkey buddy have been inseparable. . . . so, imagine my shock to find that Luther had flown the coop! Somehow he had gotten out of the brooder – and gone missing. The day he disappeared resulted in a tearing apart of the hatchery (aka laundry room) – something I really didn’t have time for! Luther usually responds to my voice – but not this time. I couldn’t imagine his little legs taking him very far. His wings have been feathering out – but not enough to carry him any distance. Where was this bird?! Even our Labrador was stumped.
Several hours into the mystery – I heard his call. It was faint – but unmistakable. It seems that Luther had escaped his little birdie prison (I’m thinking Steve McQueen – “The Great Escape” – I’m sure that is how it went down!). He apparently had hopped out and couldn’t figure out how to hop back in. . . . (only someone who has raised turkeys can truly understand this truism!). He had gotten cold, and so slipped behind the clothes dryer and decided to cozy up inside the base of the dryer where it was nice and warm ( I actually do laundry on occasion). We are fortunate that he didn’t end up a little turkey popper!
So, mystery solved and turkey retrieved (several hours shot!!!), Luther, Chickzilla, his little Buddy and our other little chicken (no name) were moved to the big house. . . . The San Quintin of brooders. They no longer reside in the laundry room. . . . San Quintin is too large. They are in the garage – in a maximum security facility until they are large enough and the nights are warm enough to move them up with the big birds.
The laundry room counter is still a hatchery. There are several dozen turkey eggs in varying stages of incubation – many will be hatching any day. There will be more noise (and smell) in the laundry room – but it will not be the same as little Luther. . . He is undeniably a little miracle bird. Watching him grow up will no doubt continue to be quite an adventure. I’ll keep you posted,
Kathy
