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Collin Rhoades
- Male
- Plano, TX
- United States
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Collin Rhoades's Groups
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I Could Ferment That!
35 members
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Food Preservation
75 members
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Herb Lovers!
44 members
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BREAD!
75 members
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Homegrown Cookin!
69 members
Collin Rhoades's Page
Profile Information
- What Kind of HOMEGROWN are You?
- Fill in the Blank
- Fill in the blank:
- Square Foot Gardener
- A bit about me:
- I am just starting to grow a vegetable garden in my backyard this coming spring. I built the soil lasagna style with newspapers, green cuttings, leaves and shredded paper, table scraps, and compost made from the local yard and food refuse here in Plano called Texas Pure. I have 3 4X4 bed, 1 8X4 bed, and several containers I am planning to grow in. beds I am definitely getting the feeling I ordered to many seeds. I am planning to use a modified Square Foot Gardening Approach with a little companion gardening thrown in.
Also have gotten closer to the creepy crawlers than I ever thought I would. I have a vermicomposter going right now. Of course it is slower than molasses, so when it was infected with Black Soldier Fly Larva I discovered the Biopod which looks to process food at incredible rates. I know the black soldier flies definitely kick started the vermicomposter. I hope to use both together the Biopod to break down the food and the vermicomposter to stabilize the fly larva castings.
If I did not live in Plano Texas (the victim of antichicken zoning and a rather pernicious HOA) I would be raising chickens. So I just read and watch the chicken porn and dream of the days when I can let the chickens come home to roost and desensitize the Boston Terriers from the idea that chickens can be food.
Definitely looking for local sources for food here in the North Texas part of the Metroplex.
- Latest greatest meal cooked at home:
- Tortellini with ricotta and spinach
- Currently reading
- Plan B 3.0, Flat, Hot, and Crowded, 5 Spices 50 Dishes
- Currently listening to:
- Beast, Common, Eva Cassidy, Jimmy LaFave, Mirah, Rabbit in the Moon, The Be Good Tanyas, Alison Krauss, Lamb, Nickel Creek, Dixie Chicks, Gillian Welch, Jeff Black, Jenny Lewis
- My latest DIY project:
- Raised Beds in the Backyard.
- Web site I recommend
- http://www.thebiopod.com/
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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