HOMEGROWN celebrates the imaginative, passionate people living HOMEGROWN
-
kim bennett
- Female
- Colebrook, NH
- United States
- Share
- Member Blog Posts
- Discussions (3)
- Events
- Groups (4)
- Photos
- Photo Albums
- Videos
kim bennett's Groups
-
Resurrect the Barter!
24 members
-
Homegrown Cookin!
69 members
-
Food Preservation
75 members
-
DIY - tips for how to ...
44 members
kim bennett's Discussions
Garden Problems
Replied Jun 24
kim bennett's Page
Latest Activity
wow ive always wanted to do that
what dont i have beet relish band b pickles mustard pickles horseradish, dilly beans you name it canned meat pies
Linking people together to trade farm goods. Variety is good!
keep them on the vine as long as possible then harvest and stoe in flat boxes wrapped in newspaper under a bed or in a closet they will ripen and you may have tomatoes through jan even feb
just make sure that the seeds are not hybrids 9 EVEN FARMERS MARKETS use hybrid seed they need to be heirloom plants take a fruit or vegetable that is ripe clean the seeds dry them on paper towels and then store in a plastic ziplock or jar label well
yes you can kraut things like carrots and turnips in qt jars by layering them with salt and packing down delicius, cover with cheese cloth while fermwenting then when fermentation id done seal very yummy
yes you can kraut things like carrots and turnips in qt jars by layering them with salt and packing down delicius, cover with cheese cloth while fermwenting then when fermentation id done seal very yummy
yes you can kraut things like carrots and turnips in qt jars by layering them with salt and packing down delicius, cover with cheese cloth while fermwenting then when fermentationis e seal
shredthem in your food processor ad a couple of eggs from the coop and some herbs from the garden pan fry.......or throw them into the dehydrator then in a canning jar for a stew mix
Yeah it will be a while before blackberries ripen up here in the north country, like august, strawberries are just now coming in
Share your favorite recipes that make use of the seasonal bounty that you have grown. Pesto, Tomatoes, Squash and more!
can meat and poultry, remember if the power goes out canned stuff doesnt need rfigeration
look for used pressure cookers and cnning jars at yard sales you can get them at a fraction of the cost and teach someone who doesnt know how to can and pass along a 2 dollar pressure cooker to them play it forward. also invite folks over for a ca...
hey you can can just about anything I make a huge batch of pumkin bread and zuccini bread in the fall and bake them in widemouth pint jars fill 3/4 full and ake when done pull from th oven and top with a sterilized lid, and ring cool and store way...
Profile Information
- What Kind of HOMEGROWN are You?
- Fill in the Blank
- Fill in the blank:
- diehard, self sufficient (mostly) farmer
- A bit about me:
- 12 acres and all kinds of farm animals for ourselves and to sell to offset the cost of our own, grow and can vegetables sell the excess to farmers market, fruit trees, berries and rescue dogs
- Latest greatest meal cooked at home:
- fiddlehead and wild leek feast
- Currently reading
- janet evanovich
- Currently listening to:
- blues and country
- My latest DIY project:
- smokehouse
Comment Wall (1 comment)
- At 3:07pm on July 26, 2009,
Lelo in Nopo said…
- Hey Kim. I hear you're wondering about kale chips? I love them, and no frying needed.
I have a recipe and photos on my blog that tell how i make them. Check it out here.
Links
Living HOMEGROWN
Badge
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.
© 2009 Created by HOMEGROWN.org
