Welcome to the inaugural edition of The Oasis Farm Report. First and foremost THANK YOU! We are so thrilled to have you join us on this journey.
In the “Report,” you will find the following…
-“Howdy Y’all” (Just a bit of a greeting)
-“Population” on The Farm (as close as we can estimate it)
-“Found on the Farm” is a list to help you know what is available, & how you can receive rare items or items not located in our From the Farm store. We keep you informed of upcoming classes, & delivery & pick-up days. This section will grow as the Farm grows.
—“B.O.L.O.” Where WE let you know of things to Be On the Look Out for. A community is about help and sharing. We have heard many times, “If I had just known”, so here is where we will let you know. We are all about barter and trade so if something we need is something you would like to find a better home for, we look forward to hearing from you. Thank You for considering us.
-“For the Sprouts” is Just a place for us to share kid-appropriate stuffs that you can do together.
-“On The Menu” is a recipe or sometimes two to add to your repertoire.
-“Wild at Heart” will include items such as ferments, kefir, sourdough, herb/plant highlights, etc.. Basically good for you stuff that you truly can do on your own with amazing results.
We hope you find our “Farm Report” helpful, informative and fun, Oh and pictures, I’ll try to add pictures. :)
October Fun 411:
Flower: Calendula, Cosmos
Birthstone: Opal, Tourmaline, Pink Sapphire
10-1 National Homemade Cookies Day
10-6 Mad Hatter Day
10-12 Old Farmer’s Day
10-21 National Pumpkin Cheesecake Day
10-25 Howl at the Moon Day (Night)
10-31 Carve a Pumpkin Day
For the Month: Apple-Jack Awareness, Eat Country Ham, Pizza, & Popcorn Poppin’
Again, WELCOME to the Farm!
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 97
Caretakers: 5
Cats: 6
Chickens: +/- 20
Cows Beef: 1
Cows Dairy: 0
Dogs: 3
Goats: 1
Pigs: 2
Rabbits +/- 30
Sheep: 7
Turkeys: 4
-Freezer, Medium &/or Large capacity in good working order.
-Fencing
-Working Garden Hoses
-Hay &/or Grain Feeders
-Painted Desert Ewe/Ewe Lamb (looking to diversify genetics)
-Boer Billy to help propagate our Boer herd
-Donkey, Alpaca, Llama (Ruby Moo needs a friend)
(Message for pricing & pick up)
*Cured rampicante squash and cooking pumpkins
*Wormwood for the animals
*Seedlings/Starts
Pinecone Bird Feeders
Materials: 2 to 3 pinecones 1/4 cup peanut butter 1/4 cup lard or suet cut into small cubes 1/4 cup birdseed 1/4 cup cracked corn 1/4 cup + 2 Tablespoons cornmeal Microwave safe container String Scissors Spatula Pan lined with waxed paper
1. Combine the peanut butter and lard, and microwave just until the two are soft enough to mix together. Add the seed, cracked corn, and cornmeal, and stir to mix well. The consistency should be similar to thick oatmeal.
2. Wrap one end of the string around the base of the pinecone and fasten securely. Measure enough string to be able to tie the pinecone in a tree and still have room to dangle freely.
3. Over the wax paper-lined pan, pour the mixture onto the pinecone, turning slowly to evenly cover it. Kids can also spread the mixture on with spatulas. Leave a good portion of the top uncovered so the birds have a clean surface to cling to as they eat. Prop the pinecones in the pan and place in the freezer to harden.
4. Once frozen solid, the pinecones can be wrapped in a plastic bag and left there until needed. When the weather turns chilly, hang them from a tree branch and watch the birds enjoy the delectable treat.
Create Your Own Salad and Dressing
Toss your favorite rinsed greens together.
Salad Base options: Lettuce, Chard, Kale, Beet Greens, etc.
Add in prepared extras or let each person choose their own.
Add-Ins/Extras: Broccoli, Cauliflower, Carrots, Peas, Radishes, seeds, nuts, hard-boiled egg, etc.
GO WILD
Create your dressing and enjoy the bounty.
Step 1: Start with 1/2 cup oil of your choice
(Olive, Sesame, Peanut, Walnut, Avocado, Grape-seed)
Step 2: Whisk in 1/4 cup acidic juice or vinegar
(Lemon, Balsamic, Champagne, Orange, Rice)
Step 3: Add a dash of your favorite flavor (or more to your taste)
(Mustard, Honey, Jam, Ginger, Garlic and shallots, Siracha, Tahini, Fresh Herbs, Soy Sauce)
Truly the sky is the limit and only hindered by a lack of imagination.
(opt: 2/3 cup oil & 1/3 cup acid/vinegar, try both and see what you like the best)
Cabbage & Bacon
(This is one of the Farm family’s all-time favorites. I don’t measure much and this recipe lends itself to my style perfectly)
In a skillet (size for how much you want to make), fry chopped bacon (amount of your choice) till almost crisp, over medium-low heat, add chopped onions (amount of your choice). Allow to cook for a few minutes. DO NOT drain.
Chop cabbage into 1” pieces (enough to fill the skillet). Add cabbage to bacon & onions. Turn the heat up a bit. Season to your liking. I use Granulated Garlic, Pepper, and salt. Usually lots of extra Garlic. Mix Well.
Sprinkle with Chicken Bouillon to taste, I use +/- 2-3 tablespoons (remember to season according to the amount you are preparing). Add enough water to just cover the bottom of the skillet a scant 1/4-1/2 inch, enough to produce a bit of steam. Cover the pan and allow to steam for a few minutes. Remove the lid. Your pan should have much more liquid than when you started.
Cook until cabbage & sauce are to your liking. Add an appropriate amount of butter to the skillet. Stir to combine & serve. Enjoy alone, as a side or, over mashed potatoes (one of our favorites).
Broth, Stock, or Bone Broth?
So what is the difference between broth, stock, and bone broth? Rabbit Hole begun ……………………………. and the best information I found was that stock is made with roasted bones (no meat), broth is made with raw or roasted bones with the meat, and may have extra meat added for flavor, both add vegetables and herbs.
Bone broth is made with roasted bones only. No extras.
Cooking times for Broth and Stock range from 2-24 hours (depending on the type of bones used e.g.: fish, chicken, beef, lamb, etc.) with 24 hours being recommended for the larger bones to fully render the collagen.
Bone Broth can simmer for 48-72 hours.
Bones (and the vegetables and herbs) have an amazing amount of beneficial nutrients in them that we can benefit from. Making your own stock or broth is a very simple and yummy way to get those extras into your daily meals.
Broth is great for soups and gravies but is also yummy all by itself. The following is a general recipe for broth to help you get started.
Let your Wild Heart lead you to health and wellness.
Simple Broth
Ingredients:
This recipe is not meant for fish stock.
Bones of choice (chicken, lamb, beef, etc.) enough to fit in your stock pot of choice with plenty of room for the veggies and water to cover.
2-6 chicken feet rinsed and cleaned of extra skin and talons, for added gelatin
3-5 Carrots, washed and coarsely chopped
3-5 Garlic cloves, smashed with the side of a knife, leaving skins on
2 Medium Onions quartered, leave “clean” skins on
2-4 Celery stalks, washed and chunked
Herbs of choice - fresh or dried. Fresh are more potent in flavor. Dried are often easier to find depending on your location and season. Information varies on when to add herbs & spices but the one thing most everyone agreed on was that parsley fresh or dried should not be added until the last 10 minutes. Experiment with adding the other herbs more towards the end of cooking time to see if it changes the flavor.
1-2 Bay Leaves
2 Tbsp.-1 cup Apple Cider Vinegar, helps to draw the minerals out of the bones to give you a more mineral-dense broth.
Pepper or Peppercorns to taste
Sea Salt Some like to add the salt at the beginning while others like myself hold off on the salt till closer to the end. I am not a fan of salt for the sake of just salting. I like to taste test to see what flavors are coming through. Will this stock be for gravies or soup bases or just to drink? Will I be adding salt to the dish? Also, who am I cooking for? Are they quick to grab the salt? Maybe I won’t add quite as much?
Instructions:
Roast the bones. -For the chicken it is easiest to use a whole roasted chicken carcass leftover from last night’s dinner.
-For the larger bones heat oven to 400 degrees. Place bones in a roasting pan or on a parchment paper-lined baking sheet. Roast bones for about 30-45 minutes. You want the bones to be dark and any residual meat to not be burnt. Once roasted crack open the bones using a bone saw, pliers, or a hammer (easiest done after roasting)
Option 1: In the stock pot place a bit of the fat rendered from the roasting of the bones and heat on medium. Add your large chunked vegetables and allow them to nicely caramelize. (You are not wanting to cook them through just getting their richness to come to the surface to add depth to your broth.)
Add in bones and all remaining drippings, ACV, and seasonings and cover with water. Stir well and simmer for an appropriate time based on the bones chosen, and the purpose of the broth, adding the herbs at appropriate times.
Option 2: Place roasted bones and all the drippings into the stock pot add vegetables, ACV, seasonings, and cover with water, and stir well. Simmer for appropriate time based on the bones chosen, and the purpose of the broth, adding the herbs at appropriate times.
When your broth is done simmering allow to cool, then strain and use or refrigerate (up to 7 days) or freeze for later use. If you would like to can your beautiful broth strain and chill your broth in the refrigerator. Once chilled remove the fat layer from the top. Reheat the broth on the stovetop and can per your canners instructions.
It is important to note that the congealed fat that rises to the top is extremely nutritious. If you choose to can your broth, consider using the fat layer for another purpose such as gravy.
Community Partners
A huge THANK YOU to Salina at Artistic Wonders for the wonderful Graphic Art.
If you require art of any sort give her a shout at:
artisticwonderscreates@gmail.com