Howdy Tribe,
Can you believe we’re in March already?! Me either. Boy does time sure fly when you’re busy. Busy is good, busy means forward movement and we are definitely moving forward. The weather is still more than a bit nippy, and the wind is out of control, but with each day we have more light which of course means, we’re getting more done.
March sports St. Patrick’s Day and I have always enjoyed this holiday. I enjoy the fact that one can be “Irish” for a day and fully participate in the fun and shenaningans, enjoying amazing food, and drink green beer. (Truth be told in our house the bottle or can is green not actually the beer). For a time in my life I owned enough St. Patrick’s Day shirts to wear one each day from the 1st through till the 17th and even a few days beyond. Yes, you could say I was a huge fan.
While working at an office a couple of decades ago I got to create a power point presentations for our St. Patrick’s Day office potluck two years in a row. Each one was done as a game with St. Patrick’s Day appropriate prizes. It was a truly fun potluck and I had so much fun with the project. I recently found them on my computer and I have turned them into blog posts that will be posted here on Substack under Rabbit Hole Randomness (RHR). Each one is still done as a game with prizes being 10%-25% off at our Farm Store (some exclusions do apply).
May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven
half an hour before the devil knows you're dead.
Always remember to forget
The things that made you sad.
But never forget to remember
The things that made you glad.
Always remember to forget
The friends that proved untrue.
But never forget to remember
Those that have stuck by you.
Always remember to forget
The troubles that passed away.
But never forget to remember
The blessings that come each day.
As you read through the March Fun 411 below I encourage you to pick a few of the “Days” throughout the month that make you smile or even just smirk and celebrate the day. Have fun, be fun, and encourage fun. If you would like to share about your shenanigans comment below. I’ll start a “shenanigans” chat and you can let us know all about it there as well.
March Fun 411:
Flower: Daffodil, Jonquil
Birthstone: Aquamarine, Bloodstone (courage)
3-1 National Peanut Butter Lover’s Day
3-3 I Want You to be Happy Day
3-7 Crown Roast of Pork Day (yummy)
3-9 Popcorn Lover’s Day
3-12 Plant a Flower Day, Day Light Savings
3-14 Learn About Butterflies Day
3-15 Ides of March, Buzzards Day
3-17 St. Patrick’s Day
3-19 Let’s Laugh Day, Poultry Day
3-21 World Poetry Day
3-23 National Chip & Dip Day
3-24 National Cheesesteak Day
3-25 International Waffle Day
3-26 Live Long and Prosper Day
3-28 Something on a Stick Day, Weed Appreciation Day
3-29 National Mom & Pop Business Owners Day
3-30 I am in Control Day
3-31 National Crayon Day, National Clam on the Half Shell Day
For the Month: Irish American Heritage, Music in Our Schools
For the Month Nationally: Celery, Crafts, Nutrition, Peanut, Women’s History
Slàinte Mhath, from the Oasis
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 162
Caretakers: 4
Chickens: +/- 30
Cows Beef: 1
Cows Dairy: 1
Dogs: 3
Goats: 2
Pigs: 0
Rabbits +/- 100
Sheep: 13
Turkeys: 3
If you have something and are interested in gifting, bartering/trading, or selling let us know. Thank you in advance
What you ask do you do for a 1-year-old guardian dog…toys of course. His favorite size 15 Nike’s are just about done for. He appreciates boots, tennis shoes, and the like but size does matter for him to get full enjoyment. Our women’s size 8’s just aren’t sizeable enough for him to enjoy. :(
If you have any old shoes of size and would like to donate them to Mac Diu’c’s toy stash. He would be so happy.
-Working Garden Hoses
-Hay &/or Grain Feeders
-Painted Desert Ewe/Ewe Lamb (looking to diversify genetics)
-Airline points: we have a necessary trip coming up in April and WOW are plane tickets off the charts. If you have airline travel points you would like to donate to a worthy cause we would be eternally grateful.
Eggs, we’ve got the eggs.
$6.00/dozen $8/18 pack
Message for availability and pick up.
Bunnies Bellying up
Many are available for pets, breeders, or as meat shares. Message for more information.
Brigid & Cupid
Our newest lambs on the farm and the last for our ewes. Final count…
7 ram lambs and 1 ewe lamb.
Can you see Cupid’s heart? He doesn’t wear it on his sleeve, he decided an eye patch was much cooler.
Homemade Chicken Tractor!
The only thing we had to buy was more staples. Everything else was found on the farm.
Resources People, they are called resources.
Seeds available for purchase at the Farm Store:
Blue Hubbard
Clemson Spineless Okra
Heirloom Indian Corn
Hollyhock
Luffa Gourd
Pink Banana Squash
Red Hubbard
Silver Edge Pumpkin
St. Patrick’s Day Fun
Hello my name is Lucky Four-Leaf McCabbage
What’s Yours?
Learn about Leprechauns
Let’s see who is the luckiest among us…
or maybe this one would be more fun?
No matter how you enjoy March be careful if you catch a leprechaun, didn’t it say they pinch to try to get away? Just kidding.
It’s March, I bet you can guess what’s on the menu. Yep, it’s Corned Beef & Cabbage, Colcannon, Irish Soda Bread, and Irish Apple Cake for dessert.
St. Patrick’s Day is one of my all-time favorite celebrations. I love all the food, festivities, and shenanigans that go with it. If you have been following along with the Brine Your Brisket, you can use your homemade corned beef for the main dish. If you haven’t found it until now, no worries, there is still time for you to make your corned beef. Follow the link to Brine Your Brisket and let’s get you started.
There are plenty of recipes to choose from and once you have your recipe chosen and in process, you will be able to make…
Crockpot Corned Beef & Cabbage (or Instant Pot)
Found at FoodieCrush.com
3 carrots, peeled and cut into 3-inch pieces
1 onion, peeled and quartered
1/2 pound small potatoes, halved
1 corned beef brisket, (@3-4 pounds)
Pickling spice packet or 1 tablespoon homemade pickling spice mix.
2 (8 - 12 ounce) beers, (I prefer ale or lagers)
6 sprigs fresh thyme
1/2 head cabbage, cut into 1 1/2 inch wedges
1/2 cup sour cream
3-4 tablespoons prepared horseradish, to taste
Instructions
Slow cooker:
1-In a 5-6 quart slow cooker, place the carrots onions, and potatoes. Place corned beef, fat side up, on top of the vegetables, and sprinkle with pickling spices. Pour the beers over the vegetables, and brisket. Sprinkle with the sprigs of thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
2-Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes to 1 hour on high or 1 1/2 - 2 hours on low. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and horseradish sauce
Instant Pot:
1-Cut the corned beef into 2-3 chunks so that it will cook faster and more evenly. Add to the insert of a 6-quart Instant Pot with the fat cap up. Layer with onion, spices, thyme, and beer. Cook on High pressure for 90 minutes then do a quick release.
2-Add the potatoes, carrots, and cabbage to the pot, close, and set to High pressure for another 5 minutes. Natural release for 5 minutes, cut, and serve.
Horseradish Sauce
1-Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week
Colcannon
Found at thepioneerwoman.com
Ingredients
3 medium russet potatoes (about 2 pounds) scrubbed clean
2 Tbsps. plus 1 tsp. salt, plus additional to taste
6 Tbsps. butter, plus additional for serving
4 c. chopped green cabbage, kale, or a mixture of both
1/4 tsp. ground black pepper
1 bunch green onions, chopped and divided
3 garlic cloves, chopped
1 c. half-and-half
Instructions
1-Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover them with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside
2-In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often until the cabbage mixture is softened, about 5 minutes.
3-Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often until the garlic is lightly browned, about 2 minutes.
4-Reduce the heat to medium-low. Add the half-and-half and cook for 2-3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
5-Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup of green onions.
Grandma’s Irish Soda Bread
Found at sallysbakingaddiction.com
Ingredients
1 3/4 cups buttermilk*
1 large egg (optional, see note)
4 1/4 cups all-purpose flour (spooned & leveled), plus more for hands and counter
3 Tbsp. granulated sugar
1 tsp. baking soda
1 tsp. salt
5 Tbsp. butter, cold and cubed*
1 cup raisins (optional)
Instructions
Preheat oven to 400°F.
There are options for the baking pan. Use a regular baking sheet & line it with parchment paper or a baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5-quart (or higher) Dutch oven greased and lined with parchment. If using a Dutch oven, bake the bread with the lid off.
Whisk buttermilk and eggs. Set aside.
Whisk flour, sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. The mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins if using.
Pour in the buttermilk/egg mixture. Gently fold the dough together until the dough is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a 1/2-inch deep X into the top.
Bake until the bread is golden brown and the center appears cooked through about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For an accurate test, bread is done when an instant-read thermometer reads 190°F.
Remove from the oven and allow the bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storage.
NOTES
Freezing Instructions: Baked and cooled bread freezes well for up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
Baking Pan: There are options for the baking pan. You can use a lined large baking sheet (with or without a rim), a seasoned 10-12 inch cast iron skillet, or a greased or lined 9-10 inch cake pan or pie dish. I don’t recommend a loaf pan because the loaf may not bake evenly inside. The dough is best as a flatter loaf.
Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.
Egg: 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes are necessary, simply leave out the egg.
Cold Butter: The colder the butter, the less sticky the dough will be. Make sure it’s very cold, even frozen cubed butter is great.
Irish Apple Cake
Found at cookienameddesire.com
Ingredients
3 cups all-purpose flour
3/4 cup butter, cubed
2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
1/3 cup Whole Earth Sweetener Baking Blend or 2/3 cup regular sugar
2 large Granny Smith apples, peeled and diced
3 large eggs, lightly beaten
1 cup whole milk
2 tsp vanilla extract
Instructions
Preheat oven to 375°. Line an 8-inch spring form pan with parchment paper.
Place the flour in a large mixing bowl. Cut in butter with a pastry knife, a fork or your fingers. (You can also transfer to a food processor to speed up the process).
Stir in the baking powder, cloves, cinnamon, salt and sugar.
Dice the apple into large chunks and fold into the flour.
In a small bowl, mix together the eggs, milk and vanilla.
Stir the wet ingredients into the flour mixture. Ensure there are no streaks of flour, but do not over mix.
Pour the batter into the prepared pan and bake for 45-55 minutes. Allow to cool completely.
Serve with the crème anglaise (recipe below). The cake is best the day it is made, but will keep for about 3 days.
Crème Anglaise
Ingredients
3 Tbsps. Whole Earth Sweetener Baking Blend or 6 Tbsps. regular sugar
2 cups whole milk
1 vanilla bean pod*
6 egg yolks
1 tsp. vanilla extract if needed*
1/8 tsp salt
1-3 Tbsps. Irish Whiskey
Instructions
Add half the sugar to the milk in a small saucepan and whisk well. Heat until the milk is steaming and simmering around the edges of the pan. Do not allow the milk to boil.
Once it is beginning to simmer, turn off the heat and add the vanilla bean pod (please see notes regarding the vanilla been pod)
Whisk together the remaining sugar and egg yolks. Whisk until the yolks are slightly lighter in color - about a minute of vigorous whisking.
Slowly drizzle in about 1/3 of the hot milk to the egg yolks while continuously whisking the egg yolks. (tempering)
Slowly add the egg yolk mixture back into the saucepan with the remaining milk. Continuously whisk the milk mixture while adding the egg yolks.
Turn the heat back on medium-low and stir until the mixture thickens. When you stick a wooden soon in and run your finger down the back of the spoon you should see a line where you run your finger. This is when you know the mixture is thickened enough.
Remove from heat and put the mixture through a fine mesh strainer, discarding the vanilla bean pod.
Stir in the vanilla extract if needed, salt and the Irish Whiskey one tablespoon at a time.
Notes: If you have a piece of vanilla bean pod from another project this will work but if not just simply use the vanilla extra when the recipe calls for it.
Brine your Brisket
Welcome to this month’s Wild at Heart. As you are now aware of went and did something crazy again…we started a blog! We started with Rabbit Hole Randomness (RHR) and have now added this Farm Report to the mix. One of the posts on RHR is Brine Your Brisket.
I wrote “Brine Your Brisket” before this edition of the Farm Report. I wanted to give enough lead time so if others were so inclined to brine their brisket for St. Patrick’s Day, they would have ample time to prepare. If I’m completely honest, it is so that I will have plenty of time to prepare.
I have multiple irons going in multiple fires and yet here I am inspired to brine my own brisket for St Patrick’s Day feasting. It is one of my favorite holidays after all. Brining is not a huge amount of hands-on but it does take a bit of knowledge and organization to create great results.
I need a bit of lead time when I’m going to try something new and making corned beef is definitely in the something new category. I had mixed feelings about saltpeter which is one of the main ingredients in most cured meat recipes and had to do quite a bit of rabbit holing to learn what I needed to know for this endeavor.
I wanted to know how brining and curing were done before the use of saltpeter as well as alternatives. I also needed to know exactly what saltpeter is and why it is so important for curing meats.
I came out of the rabbit hole with so much information. I am no longer against saltpeter in and of itself, but I don’t like that they use red dye to color it. I realize that the amount used is very small but it is something we avoid as much as possible.
I found that there is a way to make corned beef without saltpeter. For me being able to brine corned beef with what we can produce on our farm is a win-win. The main items are celery, beets, and cabbage which we grow. In “Brine Your Brisket” I touch on why you can use these vegetables or the brine from fermenting them (sauerkraut) to make corned beef.
If you are up for the challenge and want to join in the yummy fun experiment called homemade corned beef there is still plenty of time. Jump on over to Brine Your Brisket and let’s get started. I am going to (try to remember to) take pictures and notes of my process and then share them with everyone.
I would love to have you do the same. You can leave comments on the blog and I will start a chat there as well.
Community Partners
My new obsession. Quail eggs! Aren’t they gorgeous.
We received these from our wonderful community partner, Cooper’s Homestead and Crafts.
Yes, they sell them for eating $4/dozen or hatching $5/dozen, or over 8 dozen $3/dozen. If interest contact: Rachelle Cooper text: 530-782-8545
A huge THANK YOU to Salina at Artistic Wonders for the wonderful Graphic Art.
If you are in need of art of any sort give her shout at:
artisticwonderscreates@gmail.com
Thank you to pngtree.com for the fantastic March clipart
<a href='https://pngtree.com/so/St'>St png from pngtree.com/</a>