Homestead at Bridle Creek

Life is Good

Meet Luther

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LutherMartin Luther King day found us thinning out our flocks.  It is never a pleasant thing, but the reality is, we eat meat.  We also have many, many chickens.

As much as I love my birds, they are only productive for a certain amount of time.  We have had hens lay for as long as 4-5 years – but as they age, their laying becomes sporadic.  With the amount of money we spend on good, clean, non-gmo and organic feed, we can’t afford to feed dozens of hens that no longer lay more than 1 or two eggs a week.  And so, we are required to thin our flocks.

Knowing that Monday was the day that this would take place, and not really looking forward to the day’s events, you can’t imagine my joy to find that this little turkey had hatched!

Of the many turkeys that we have raised over the years, the Broad-Breasted Bronze has been our favorite for meat.  They grow quickly and are huge birds!  We have had Toms and Hens – even eggs – but never any chicks – because with this breed, by the time the Tom is mature enough to breed, he is too big and unable.

This year, we decided to try cross-breeding.  We have a beautiful Spanish Black Tom – named Ferdinand (his mate is Isabella :).  We decided to see if we could get a Spanish Black/Broad Breasted Bronze cross……  Meet Luther.  We debated on what to call him – but in honor of the day of his birth – well, you get it.  He is the first of what we hope will me many just like him.  It will be several months before we can tell what the quality of meat will be from this cross, but we are thrilled with his arrival.

Yes, he is adorable.  Yes, he will eventually end up on the table.  But, the reality is that food doesn’t come from the store.

Food comes from the farm.  Someone has raised it, processed it, and delivered it to market.  The beauty of living on the homestead is that we know how our food was raised, processed, and handled.  Our birds have had a very good, happy lives.  They have been fed clean feed, fresh fruits and veggies, and all the fresh air, sunshine, bugs and grubs a bird could want.  They are humanely handled, processed, and prepared by people who have known and cared for them.

rendered chicken fat - Liquid Gold!We are ever grateful for their part in our homestead and the joy, food, and entertainment they provide.  We are very careful never to waste or be casual about their contribution. I even render the fat from the birds to be used in cooking. . . . Our happy old birds are very, very fat!!!!

I am fortunate to have a husband and friends with whom I share the joys, challenges, work, and rewards of this kind of life.  It is not easy – but never boring.  We work hard, laugh hard, eat well and sleep like rocks!  Life is good!

Welcome, little Luther – and thank you in advance,

Kathy

 

Coconut Curry Squash Soup

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Coconut Curry Squash Soup

This soup works best with a dense, sweet winter squash – such as butternut or sweet meat.
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Ingredients
  

  • 6 cups winter squash cut into 1-inch cubes
  • 1 tablespoon butter or olive oil
  • 1 large apple peeled, cored and diced
  • 1 onion diced
  • 4 cups chicken stock
  • 1 cup canned coconut milk whole fat -not light
  • ground cinnamon
  • Curry Powder
  • Salt and Pepper to Taste

Instructions
 

  • In a 3 quart pan, melt the butter.
  • Add the onion and apple and sauté until the onion and apple begin to become translucent.
  • Add the cubed squash and the 4 cups of chicken broth.
  • Bring to a boil and reduce heat to a simmer.
  • Simmer for 30 minutes, or until the squash is tender.
  • Using a blender, carefully puree the soup in small batches.
  • Return to the pan.
  • Add 1 cup (about ½ can) of the coconut milk. Stir to combine and bring back up to temperature.
  • Add salt and pepper to taste.
  • At this point, you can serve as is – or add cinnamon – and or curry powder.
  • If adding cinnamon, about ½ teaspoon should do.
  • If adding curry powder, start with ½ teaspoon and add until you reach the desired taste.

Notes

This soup is very adaptable. You can serve it without the spices, or as spicy as you like.
If you have an immersion blender, by all means, use it to puree the soup.
The squash can be cooked ahead of time. Simply saute the apples and onion, add the broth and simmer for 15 minutes or until the apples and onions are very tender. Add the cooked squash and heat through.
If you like texture, reserve some of the squash and apple chunks before pureeing. Add them back in before bringing back to temperature.

My Favorite Thin-Crust Pizza Dough

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My Favorite Thin-Crust Pizza Dough

This dough is quick, easy, and delicious. The crust is crisp on the bottom and soft inside. A thin-crust lover’s dream!
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Ingredients
  

  • 3/4 cup (6 ounces) warm water
  • 1 teaspoon instant yeast
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt

Instructions
 

  • Preheat your oven to 500 degrees – or as hot as it will go – allowing a good 30 minutes to pre-heat.

To Mix by Hand

  • Combine the water and yeast in a mixing bowl.
  • Stir to combine.
  • Add the flour and salt.
  • Stir until you can no longer incorporate any more flour. (The dough will be a bit shaggy.)
  • Turn the dough out onto a lightly-floured board and knead to incorporate the remaining flour.
  • Knead until the dough is smooth and elastic (about 5 minutes). The dough should be soft (not stiff), moist, and slightly sticky. If it sticks to your hands or the work surface, add flour – one tablespoon at a time – just until it no longer sticks and is smooth.
  • At this point, you can let the dough rise until it doubles in bulk – (about an hour), place in an oiled zip top bag and refrigerate for up to 3 days – or, let the dough rest, covered, until you are ready to assemble the pizzas.
  • To make the pizzas, divide the dough in half.
  • Working one piece at a time, form the dough - using your hands – into a disk.
  • Place the dough onto a floured surface.
  • Working from the center of the dough and using your hands, gently stretch and press the dough until it is about ¼ inch thick, dusting with flour as needed.
  • Transfer the dough to the pan or peel by lifting gently or folding the dough in quarters and place on a pizza pan (or pizza peel if you will be cooking on a stone) Make sure that the pan or peel has been generously dusted with cornmeal.
  • Unfold the crust and top as desired.
  • Bake the pizza for about 5 minutes.
  • Turn/rotate and bake another 3-5 minutes or until the crust is golden-brown and the cheese is bubbly and browned to your liking.

To Mix With a Stand Mixer, Using a Dough Hook

  • If you are using a stand mixer with a dough hook, place all of the ingredients into the bowl of the mixer.
  • Mix on low speed to combine. When the ingredients are incorporated, turn to medium speed and let the dough hook knead the dough for 4-5 minutes.
  • Turn the dough out onto a floured surface. Knead a few times to ensure texture and follow the instructions above.

Notes

Because of the thinness of the crust, let the cooked pizza rest 4-5 minutes before slicing and eating. ..
This dough can be rolled , but as with all pizza crust, using your hands to shape the dough will give more texture and yield a more artisan type crust.

My Favorite Pizza Crust

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My Favorite Pizza Crust

For the thick-crust pizza lover, this recipe can't be beat!
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Ingredients
  

  • 1 cup warm water 105-110 degrees
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry or instant yeast
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour

Instructions
 

  • Preheat your oven to 425 degrees,
  • Stir water, sugar and yeast together until dissolved.
  • Add the olive oil and the salt.
  • Stir in the flour until well blended.
  • Let dough rest for 10 minutes.
  • Roll, toss, or pat dough into pan or on to a pizza stone using fingers dipped in olive oil.
  • If desired sprinkle basil, thyme or other seasonings on crust.
  • Top with your favorite pizza toppings. Bake for 15 to 20 minutes or until crust is golden and cheese is bubbly and browned.

If you are using a stand mixer with a dough hook

  • Place the water, sugar, yeast, oil and salt into the bowl of the mixer. Pulse to combine.
  • Add the flour to the bowl and, using the dough hook, mix on low speed until the dough comes together.
  • Knead, using the dough hook for just a minute or two.
  • Follow the instructions above.

Notes

This dough makes great bread sticks. Roll out dough and cut into strips. Let rise until double in bulk.
Bake at 425 until golden brown - about 10 -12 minutes.
Brush with melted butter and minced garlic, followed by a sprinkling of kosher salt as you take them out of the oven.
I often use Tuscan Herb olive oil for the dough.
I usually double this recipe – yielding about 3 lbs of dough. I divide this, by weight, into 3 equal amounts….yielding 3- 13” pizzas. I refrigerate the dough in oiled ziplock bags. It has been good for a week - although it usually disappears before then!

Sourdough Thin-Crust Pizza Dough

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Sourdough Thin-Crust Pizza Dough

Makes enough for two 10-inch pizzas
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Ingredients
  

  • 1 cup sourdough starter fed or un-fed
  • 1/4 cup warm water
  • 1 teaspoon instant yeast
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt

Instructions
 

  • Preheat your oven to 500 degrees – or as hot as it will go – allowing a good 30 minutes to pre-heat.

To Mix by Hand

  • Combine the water and yeast in a mixing bowl. Stir to combine.
  • Add the flour and salt.
  • If you are mixing by hand, stir until you can no longer incorporate any more flour. (The dough will be a bit shaggy.)
  • Turn the dough out onto a lightly-floured board and knead to incorporate the remaining flour.
  • Knead until the dough is smooth and elastic (about 5 minutes). The dough should be soft (not stiff), moist, and slightly sticky. If it sticks to your hands or the work surface, add flour – one tablespoon at a time – just until it no longer sticks and is smooth.
  • At this point, you can let the dough rise until it doubles in bulk – (about an hour), place in an oiled zip top bag and refrigerate for up to 3 days – or, let the dough rest, covered, until you are ready to assemble the pizzas.
  • To make the pizzas, divide the dough in half. Working with one piece at a time, form the dough - using your hands – into a disk.
  • Place the dough onto a floured surface. Working from the center of the dough and using your hands, gently stretch and press the dough until it is about ¼ inch thick, dusting with flour as needed.
  • Fold the dough in quarters and place on a pizza pan (or pizza peel if you will be cooking on a stone) - that has been generously dusted with cornmeal.
  • Unfold the crust and top as desired.
  • Bake the pizza for about 5 minutes. Turn/rotate and bake another 3-5 minutes or until the crust is golden-brown and the cheese is bubbly and browned to your liking.

Using a Stand Mixer

  • If you are using a stand mixer with a dough hook, place all of the ingredients into the bowl of the mixer. Mix on low speed to combine. When the ingredients are incorporated, turn to medium speed and let the dough hook knead the dough for 4-5 minutes.
  • Turn the dough out onto a floured surface. Knead a few times to ensure texture and follow the instructions above.

Notes

Because of the thinness of the crust, let the cooked pizza rest 4-5 minutes before slicing and eating. ..
This dough can be rolled , but as with all pizza crust, using your hands to shape the dough will give more texture and yield a more artisan type crust.

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