Frog Chorus Farm2013 Monthly Calendar

“Organic farming appealed to me because it involved searching for and discovering nature's pathways, as opposed to the formulaic approach of chemical farming. The appeal of organic farming is boundless; this mountain has no top, this river has no end.” Eliot Coleman

“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.” Joel Salatin

“Agriculture is the noblest of all alchemy; for it turns earth, and even manure, into gold, conferring upon its cultivator the additional reward of health.” Paul Chatfield

"Trade increases the wealth and glory of a country; but its real strength and stamina are to be looked for among the cultivators of the land." William Pitt

"There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their conquered neighbors. This is robbery. The second by commerce, which is generally cheating. The third by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as a reward for his innocent life and his virtuous industry." Benjamin Franklin

January on the Farm

Western Washington is a critical stopover along the Pacific Coast Flyway, one of North America's major migratory routes for species such as snow geese and trumpeter swans. Millions of these birds gather on fallow lands and bare fields each winter, where they feast on spilled grains from the previous harvest. Some are only stopping for a rest. Others claim territories, seek mates and then build nests to raise their young. While some people consider them a nuisance, many farmers, naturalists and residents welcome the birds as a beautiful neighbor, and a powerful reminder that we must find ways to coexist with wildlife. For more information about the Pacific Coast Flyway, visit http://pacificflyway.gov/Abstracts.asp.

Above: Snow geese flock to fields on a Skagit County farm.Below Left: trumpeter swans flying low and slow over western Washington farm fields.Below Right: trumpeter swan on the nest.Next Page: Snow Geese along a frozen lake.

January 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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New Year’s Day

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Martin Luther King Jr. Day

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27 28 29 30 31 Notes

Vegetable and Multi-grain Soup

Preparation time: 15 minutes plus overnight soaking time. Cooking time: 20 minutes. Serves: 4

Ingredients1/2 cup multi grain mix 1/2 cup each, chopped cauliflower, carrots, potatoes, Savoy cabbage1/2 cup peas & sweet corn1 large onion2 cloves of garlic1 tbsp each of butter & olive oil1 tbsp dried mixed herbsSalt and pepper to taste

Instructions1) Wash the multigrain mix a few times in warm water and soak in cold water overnight

2) Chop all the vegetables, the onion and the garlic. Drain the water from the multi grain mix and keep aside.

3) Heat the pressure cooker on a medium heat and add the oil and butter. Place the onion and let it cook until it becomes translucent and then add the chopped garlic. A few seconds later add the multi grain mix and sauté it together for a few minutes. Later add all the vegetables and water enough to generously cover all the ingredients. Pressure cook for about 20 minutes. Check that the grain is cooked. Once done, you are ready to serve with fresh bread rolls of your choice.

February on the Farm

February seems to be the time when everyone and everything wakes up from winter slumber. The trees' sap begins to rise, leaf and blossom buds begin to swell, bees conduct housecleaning operations on the milder days, the year's first livestock babies arrive, and the grass begins to grow. For growers, the greenhouse, hoop house, hot frame and even the windowsill becomes a busy place as folks get this year's first crops growing.

Whether they're growing in pots, seedling trays, hot beds, cold beds or emerging from their winter slumber, fresh new green begins to tint the landscape. Some growers and gardeners create microclimates where these plants can grow a little faster, protected from the worst of the weather. Cool season plants such as the greens above, can take off and grow with minimal assistance. A simple hoop house can be enough to provide a household's fresh salad needs. Or stouter greens may be planted in late summer, and then harvested all winter long with only minimal cover and no supplemental heat. For more information about season extenders, visit http://www.frogchorusfarm.com/seasonextenderssummary.html.

Above: baby greens growing in a greenhouse planting bed.Below left: even in a greenhouse, plants benefit from additional protection on cold nights.Below right: even a small greenhouse can protect plants and supplies from harsh winter conditions.Next Page: fresh greens in a salad bowl, ready for the meal.

February 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Groundhog Day

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10 11 12

Lincoln’s Birthday

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Ash Wednesday

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Valentine’s Day

15 16

17 18

Washington’s Birthday (Observed)President’s Day

19 20 21 22

Washington’s Birthday

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24 25 26 27 28 Notes

Crisp Greens and Warm Ginger Chicken Salad

Ingredients1/4 cup mayonnaise2 tsp. rice wine vinegar or white wine vinegar2 tsp. reduced sodium soy sauce2 tsp. honey1/4 tsp. ground ginger4 oranges, peeled and sectioned (reserve 1 Tbsp. juice)* 12 cups mixed salad greens (watercress, baby spinach or romaine)1 lb. boneless, skinless chicken breast halves, grilled or broiled and sliced8 ounces snow peas (optional)

Directions1. Combine mayonnaise, vinegar, soy sauce, honey, ginger and reserved orange juice in small bowl.

2. Toss greens with dressing in large bowl. To serve, arrange sliced chicken over greens, then top with snow peas and oranges.

March on the Farm

Late winter and early spring are a traditional time for the next generation to appear on the farm. Many supporters of small family farms, and particularly those who seek to reform or eliminate factory farming, look to young livestock care as examples of how things can be done well, or done poorly. Recent advances in animal cognition, behavior and perception have confirmed that humane treatment of young animals provides not only ethical but also economic benefits.

The days of rearing young animals in sterile laboratory-type settings is thankfully giving way to more natural rearing methods. Traditional rearing methods are being used again, such as allowing young animals to be raised by their mothers, encouraging access to species-appropriate social groups, providing clean outdoor pens, and encouraging early grazing and plenty of exercise. These natural methods may mean more work for the livestock owners, because of the extra fencing, seasonally appropriate housing, predator control and additional preventative health care requirements. But they also result in healthier, happier animals. Some livestock owners are even voluntarily gaining certification with third-party animal welfare entities, to demonstrate their commitment to ethical treatment of their animals. For more information on this topic, please visit http://www.animalwelfareapproved.org.

Above: Mother and calf sharing a tender moment.Below left: lambs at liberty in a spring pasture, kicking up their heels.Below right: a mother hen introduces her chicks to grazing.Next Page: a litter of brand new piglets.

March 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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3 4 5 6 7 8 9

10

Daylight Savings Time Begins

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17

St. Patrick’s Day

18 19 20

Spring Equinox

21 22 23

24Palm Sunday

25 26

Passover

27 28 29

Good Friday

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31Easter Sunday

Super Vegetarian Nachos

Ingredients:1 16oz bag of round tortilla chips2 cans refried beans1 small can diced jalapeños (optional)I jar salsa or picante sauce1/4 lb cheddar cheese

Instructions:1. Empty ¾ of the bag of nacho chips onto a large platter. Set the remaining chips and platter to the side.

2. Combine two cans of refried beans, and small can of diced jalapeños in small bowl. Spoon the beans mix over the bed of nacho chips. Save the remaining chips for later.

3. Pour most if not all of the salsa or picante sauce over the chips and beans on the platter.

4. Slice the cheese into strips, and layer the strips of cheese over the platter.

5. Heat in a microwave for 5 minutes. Serve with the rest of the nacho chips. Serves four.

April on the Farm

Pacific Northwest farms produce a huge variety of crops, and April brings with it one of the showiest - flowers. Our cool, damp climate provides near ideal growing conditions for a variety of bulb type flowers such as tulips, daffodils and iris. Hundreds of acres throughout Northwest Washington go on display as these flowers come into bloom. Tourists come from all over the world to walk the fields and see the vibrant colors.

Flower production is sometimes considered a sideline crop, rather than a core agricultural enterprise, because flowers aren’t eaten, worn, or fed to livestock. But flower crops can provide a substantial portion of a farm’s income, for two reasons. First, demand is high enough for flowers year-round to supplement other crop income, or in some cases provide the sole income. Secondly, flowers bring visitors to the farm, which then gives the farm the chance to market other products via on-farm stores, CSA memberships, etc. Many farms have switched away from commodity crops in favor of these more valuable alternatives, and their bottom line has become prettier as a result. Flowers can be a win/win for everyone.

Above: pink tulips blanket a western Washington field.Below left: multicolor tulips decorate a field as part of Skagit County’s Tulip Festival.Below right: daffodils paint a field bright yellow against a backdrop of the Cascade Mountains.Next Page: a sea of pink tulips.

April 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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All Fool’s Day

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21 22

Earth Day

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28 29 30 Notes

Crab and Asparagus Appetizers in Tulip Petals

Ingredients 3 ounces cream cheese softened 2 teaspoons lemon juice 1 tablespoon minced chives1 teaspoon minced fresh dill 1/8 teaspoon cayenne pepper1 cup crab meat, flaked25 fresh asparagus spears25 tulip petals

Instructions1. In medium bowl beat cheese with lemon juice, herbs and pepper then stir in crab.

2. Break tough ends off asparagus then blanch in 1" of boiling water in large skillet with lid.

3. Plunge into an ice water bath for 1 minute then pat dry.

4. Trim asparagus to abut 5" from trimmings and cut as many 1/4" rounds as you have tulip petals.

5. Fill each petal with 1/2 a rounded teaspoon of crab mixture and garnish with asparagus round.

6. Arrange asparagus in a fan on a serving platter and place tulip petals alternately.

May on the Farm

Tomatoes are an enduring symbol of garden bounty, and May is when a lot of Pacific Northwest farmers and gardeners put their tomatoes in the ground. Our climate is mild but decidedly cool, and tomatoes enjoy warm conditions. They could even be called temperamental, finicky creatures who demand the very best soils, the very best sun, and the very best care. But they give us so very much in return.

Whether you have a single cherry tomato plant growing in a pot on the deck, or a heavily mulched wide bed of trellised tomatoes in the garden, or a whole greenhouse of super-productive hybrids growing in a greenhouse with supplemental heating and light, enjoy this symbol of summertime production, and enjoy the thoughts of the harvest yet to come.

Above: healthy young tomatoes trellised in a home garden.Below left and right: young heirloom tomatoes on the vine.Next Page: an early harvest of green tomatoes.

May 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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12

Mother’s Day

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Armed Forces Day

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26 27

Memorial Day

28 29 30 31 Notes

Green Tomato and Pepper RelishMakes 6 pints

12 large green tomatoes, cut into large chunks 6 large green bell peppers, cut into large chunks 6 large red bell peppers, cut into large chunks 10 large onions, cut into large chunks 4 cups boiling water, or as needed 4 cups vinegar 5 cups white sugar 1 tablespoon salt 2 teaspoons ground turmeric 1 (8 ounce) jar mustard

Directions1. Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl.

2. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot.

3. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine.

4. Bring mixture to a boil until vegetables are softened, approximately 10 minutes.

June on the Farm

June means summertime for many places, but not quite yet in the Pacific Northwest. June is often very warm, but the heat of true summer hasn’t arrived yet. Rains are still commonplace, and extended cool periods are common. Nevertheless, everyone on the farm - people, animals and plants - all want to get outside as much as possible.

Pastured livestock production is one very well established way to get animals out of the barns and dirt paddocks, with many benefits. Even non-grazers like hogs will eat fresh green plants as some portion of their diet, and they take great delight in chasing down bugs, digging up roots and nesting in tall grass. Poultry also enjoy being out on pasture, having the chance to scratch through the grass looking for bugs and earthworms, basking in the warm sun, and taking dust baths in clean earth. While animal husbandry can be more demanding when the animals are out on the landscape, with additional tasks in fencing, pasture management, water movement and seasonal shelter, the improvement to animal health and vitality makes it all worthwhile.

Above: weaner piglets exploring a new pasture.Below left: layer hens and their roosters on pasture.Below right: Saanen goats browsing in the woods.Next Page: a cautious flock of sheep, watching the photographer warily.

June 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Flag Day

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Father’s Day

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Summer Solstice

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30

Honey Butter Pork Tenderloin

Ingredients:4 Tbsp butter2 Tbsp honey1 1/2 pounds pork tenderloin, trimmed1/2 tsp Cajun seasoning1/2 tsp black pepper3/4 cup water

Instructions:Preheat oven to 375 degrees.

1. In an ovenproof pot, heat butter and honey over medium heat until melted.

2. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn.

3. Place pot in oven and roast uncovered for 15 - 20 minutes*.

4. Remove pot from oven and transfer the pork to a plate. Cover with foil.

5. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly.

6. Slice pork on the diagonal and drizzle sauce over top to serve.

July on the Farm

July is the start of true summer in the Pacific Northwest, and the landscape comes alive with blossoming plans, buzzing insects, crops being harvested and gardens yielding their bounty. One of the truest workers in any farming or gardening environment is the humble honeybee. If not for honeybees and other insect pollinators, many of our food crops would no longer reproduce from year to year. Honeybees, bumblebees, orchard mason bees and a large variety of other native pollinators are finally getting the attention they need and deserve as the enablers of every year’s harvest. The vast majority of flowering plants rely on pollinating insects to fertilize each fruiting body, which in turn gives us the orchard fruits, bramble fruits, melons, squash, tomatoes, chilis and other garden prizes. Furthermore, they pollinate a wide variety of other critical crops such as alfalfa, clovers, nut trees, and too many wild landscape plants to count. As many folks know, honeybees face a variety of threats, including parasitic infections, viral threats, habitat loss, agrichemical contamination, and the still vexing Colony Collapse Disorder. The good news is that farmers, gardeners and the public in general are starting to take pollinator health much more seriously. Beekeepers, farmers, gardeners, landscaping crews and others are working to minimize agrichemical contamination, improve habitat, and protect various pollinator species. They are still threatened, but hopefully the tide has turned.

Above: honeybee pollinating a clover blossom.Below left and right: honeybees visiting clover and dandelion blossoms.Next Page: a honeybee on a milk thistle blossom.

July 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Independence Day

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28 29 30 31 Notes

Pumpkin Honey BreadIngredients1 cup - honey1/2 cup - butter or margarine, softened1 can (16 oz.) - solid-pack pumpkin4 eggs4 cups - flour4 teaspoons - baking powder2 teaspoons - ground cinnamon2 teaspoons - ground ginger1 teaspoon - baking soda1 teaspoon - salt1 teaspoon - ground nutmeg

Directions1. In large bowl, cream honey with butter until light and fluffy.

2. Stir in pumpkin.

3. Beat in eggs, one at a time, until thoroughly incorporated.

4. Sift together remaining ingredients. Stir into pumpkin mixture.

5. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans.

6. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.

7. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

August on the Farm

The long, hot, dry days of August are perfect for hay and small grains harvesting in the Pacific Northwest. Other farming activities often stop during hay and small grains harvests, because these crops will not tolerate delay at any stage of harvest. Getting enough help for the traditional 4-6 person harvest crew is often a challenge. Some farms use labor-saving devices such as the bale lifter pictured above. That single implement eliminates the need for up to three people. Another option is to have a harvest party, where friends and family gather to turn several days’ worth of work into a single afternoon.

Even after the crops are gathered, they must then be moved into barn lofts, silos or other protected areas to remain protected from the elements. Most of the structures most traditionally associated with farms - the barns and silos - aren’t for housing the animals but rather for protecting all their fodder. Even as animal housing has evolved over time, fodder storage needs and tools have remained much the same over the years. Hay and small grains harvest is the pivot point for many farms during the production year, given all these issues. It’s always a race to get the crop in, and it always feels so good to be done.

Above: a hay crew uses an antique bale lifter and a team of horses to bring in the harvest..Below left: a large crew of friends and family bring in the wheat harvest, the old fashioned way.Below right: one wagonload of our very own hay harvest of 2012, heading to the barn.Next Page: more bales to be gathered.

August 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Crock Pot ChiliIngredients2 lbs ground beef 29 oz can kidney beans (with liquid) 29 oz can pinto beans (with liquid) 29 oz can tomato sauce 1 cup diced onion 1/2 C diced green chilies 3 medium tomatoes or one large can of diced tomatoes 1 1/2 tsp black pepper 2 C water 2 tsp salt 3 T chili powder 1/4 C diced celery 2 tsp cumin

Instructions1. Brown ground beef until done and drain off fat.

2. In large pot (or crock pot), combine the beef plus all remaining ingredients. If in pot, bring to a simmer over low heat and cook, stirring every fifteen minutes, for two to three hours.

3. If in a crock pot, stir to combine and cover. Cook on low 7-8 hours or high for 3-4 hours.

September on the Farm

This is perhaps one of the busiest times of year. Most fields are either freshly harvested and in need of prepping for their next planting, or wait to be harvested in an ever-narrowing window of time. Fallow lands that will be put into production in the subsequent year must be prepped before the rains return. Winter forage must be gathered into the barn lofts and silos to provide for stock through the coming winter. And the dramatically shortening days remind everyone that winter is on the way.

Yet it is also a beautiful time of year with a rich pallet of deep greens, golden yellows, rich oranges and skies of deep blue. Harvest season is upon us, and all our hard work is finally nearing completion for this growing season. We can’t quite take a break yet, but we can look forward to the coming winter as a time of rest and reflection. And in the meantime, we can still enjoy glorious weather, rich colors and the last days of summer.

Above: a patchwork of hay and corn crops, ready for harvest.Below left: Community Supported Agriculture (CSA) members, bringing in the harvest in a squash patch.Below right: a wheat field, just prior to harvest.Next Page: rows of mature corn in late summer.

September 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Labor Day

3 4 5

Rosh Hashanah

6 7

8 9 10 11 12 13 14

Yom Kippur

15 16 17 18 19 20 21

22

Autumn Equinox

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29 30 Notes

CREAM OF FRESH CORN SOUP Ingredients:2 c. fresh corn, cut off the cob1 c. boiling water1/4 c. flour1/4 c. bacon drippings3 c. milk2 tsp. instant minced onion2 tsp. salt1/2 tsp. ground black pepper1/8 tsp. garlic powder3 strips crisp bacon

Instructions:1. Cook corn in boiling water 5 minutes and set aside.

2. Blend flour with bacon drippings. Gradually stir in milk. Add cooked corn and seasonings.

3. Cook 10 minutes or until slightly thick, stirring constantly. Serve hot.

4. Crumble 1/2 slice crisp bacon over the top of each serving.

October on the Farm

This is the time of year when the Pacific Northwest’s trees go on display. We are famous for our extensive forests of Douglas fir and other conifers. But we have extensive populations of deciduous trees as well. One of the proud members of that group is the above beauty - the native American Chestnut. Chestnut trees were once a critical component in the ecological and economic landscape of the eastern United States. Chestnuts were valued as excellent livestock fodder and holiday treat, while the wood was famed for its strength and durability. Sadly, a blight wiped out many of the nation’s chestnuts almost 100 years ago. Yet the combination of geographical isolation, northern latitude and prevailing wind directions all worked together to spare the chestnut populations of the Pacific Northwest. Recent work on bringing back the chestnut have focused on introducing blight-resistant varieties from other countries, combined with protecting blight-resistant varieties here. Happily, chestnuts are once again becoming commercially available. Future generations may yet be able to experience “chestnuts roasting on an open fire.” For more information about efforts to restore chestnuts, please visit http://www.acf.org/index.php

Above: a mature chestnut in its full autumn glory.Below left: chestnuts, in a closed husk, in an open husk and after the husks have been removed.Below right: a young chestnut orchard in early autumn.Next Page: immature chestnut husks still on the tree.

October 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Columbus Day

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Halloween

Notes

Chestnuts and brown rice with mirin rice wine

Ingredients:12 ounces chestnuts3 cups white or brown rice3-1/2 cups water for white rice or 5 cups water for brown rice1 teaspoon sea salt2 Tablespoons mirin

Preparation:1. Spread the chestnuts on a cookie sheet, and roast in a 350-degrees F. oven for about 40 minutes. With a sharp knife, remove the chestnut shells, peeling off the brown skins if necessary. (They are very bitter.)

2. Wash the rice and add the water, sea salt, and mirin in a pot or rice cooker. Add the shelled chestnuts, cover, and cook 15 minutes for white rice or 45 to 50 minutes for brown rice. Let set for 10 to 15 minutes.

3. With a shamoji (flat, wide wooden rice spatula) or wooden spoon, mix and fluff up the rice, and serve immediately.

November on the Farm

November is a time for reflection on the year just past - the things we did well, the things we didn’t do well, the progress we made on the farm, the projects yet to be completed. There’s always something of a bittersweet nature to this time of year, as we look at what could have been, but wasn’t. Depending on the products sold by the farm, most sales have been completed by now, and most harvests are done. Some farmers markets have a holiday season where people can buy and sell winter produce, holiday meats, baked and preserved goods, etc. But the gardens have been put to bed for the year, the fields have been emptied of livestock, hopefully the barns are full of hay and other feeds, and the season winds down. Frosts become more common, the last of the year’s production must either be gathered or lost to the weather, and the short, chilly days move all the projects indoors.

Yet this is also a time for celebrating the successes of the year. Whatever the farm did well during the past year makes the cold dark winter a little easier. And the poor weather gives us time to pursue social activities and relationships which may have gone wanting during the busy year. The holidays are often a time to share the year’s bounty with friends and family. As the winter closes in and the year winds down, the mind turns to next year’s projects. Garden plans, farm plans, crafts, educational opportunities and social activities all come off the shelf for review. Because there’s always next year.

Above: the last of the raspberry crop, caught by the year’s first frost.Below left: mulched strawberries before first frost. Below right: a productive backyard garden, after the first light snow of the year.Next Page: frosted juniper berries.

November 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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All Saints’ Day

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3

Daylight Savings time Ends

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Election Day

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10 11

Veterans’ Day

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Thanksgiving DayChanukah

29 30

Oriental Turkey with Eight Treasure Stuffing

1 turkey, about 12 pounds 6 shallots, chopped1 teaspoon coarse salt 8 fresh shiitake mushrooms, diced1 teaspoon crushed roasted Sichuan peppercorns 1/2 cup chicken stock1/2 cup soy sauce 1 cup diced water chestnuts or 1 cup peeled. diced jicama1/2 cup corn oil 1/2 cup chopped dried apricots1/4 cup brandy 1 cup peeled and cooked chestnuts, sliced3 scallions, cut into 1-inch sticks 1/2 cup diced smoked ham or turkey1 2-inch piece of ginger, sliced thin Salt and freshly ground pepper to taste2 cups long-grain glutinous rice

Preparation the day before:Rub the turkey with the coarse salt and crushed peppercorns. In a small bowl combine the soy sauce, 1/4 cup of the corn oil, brandy, scallions, and ginger, and mix well. Place the turkey in a roasting pan, and pour the marinade over it, rubbing the liquid into the cavity. Allow to marinate, covered in the refrigerator, for several hours or overnight. Place the rice in a bowl. Cover with the water, and let soak for 4 hours, then drain.

Cooking Day:Preheat the oven to 325 degrees F.

Heat the remaining 1/4 cup of the oil in a large skillet. Add the shallots, and cook over high heat, stirring, until lightly browned, for about 2 minutes. Add the mushrooms, and continue to cook for another 2 minutes. Add the rice, and stir until it is well coated with the oil. Pour in the stock, and bring to a boil. Turn the heat to low, cover, and cook for 5 minutes. Stir. The rice will be almost, but not completely, cooked.

Transfer the rice mixture to a large bowl. Add the water chestnuts or jicama, chopped apricots, chestnuts, and smoked ham or turkey, and stir until thoroughly combined. Season with salt and pepper to taste, and mix again.

Cover the turkey with foil, and bake for 2 hours, basting occasionally with the marinade and juices in the bottom of the pan. Remove the foil, and continue cooking for another hour or until a meat thermometer placed in the thickest part of the thigh reads 180 to 185 degrees F.

Place the stuffing in a greased casserole, and brush with 4 tablespoons of the marinade and turkey juices. Bake, covered, alongside the turkey for the last 45 minutes of its cooking time.

December on the Farm

The farm takes a breath during December. All the outdoor work is done for the year, the winter storms come and go, and hopefully the farm is well prepared with plenty of hay and fodder and bedding. The animals are inside most of the time, which makes chores easier since everyone is in one place. There is a special feeling to a barn full of happy, contented, well-fed animals, with a full hay loft overhead.

December is also a time to start making plans for the year to come. A farm is a complex relationship of plants, animals, equipment, buildings, fields, personnel, weather and time. All these elements must be coordinated and kept in step with each other, like members of an orchestra, if the overall operation is to succeed and thrive. The growing season is the time to carry out those activities, and that’s when most of a farm’s vibrancy can be seen. But winter is the time to plan and coordinate all these activities. Classes, workshops, conventions and informal visits around dining room tables often take place during this portion of the year, when everyone has time to gather and share their lessons learned.

Last but not least, December is a time to catch up on hobbies, reading and other quiet-time activities. This will be the only time during the year when we have the chance. All too soon, the new year will start and the farm production cycle will begin once again.

Above: a barn standing quiet watch over the remains of the year’s cornfield..Below left: cows warm and dry, in a deeply bedded loafing shed.Below right: snow on Douglas fir needles.Next Page: a farm’s woodlot, kissed by snow.

December 2013Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Winter Solstice

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Christmas Day

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29 30 31 Notes

Beef Stew with Guinness StoutIngredients:2 lbs lean stewing beef cut into small pieces1 cup water2 cups Guinness Stout or other dark, flavorful beer1 large onion, chopped2 lbs carrots, cut into ½ inch coins¼ cup flour mixed with ½ cup cold water½ cup chopped fresh parsleySalt and pepper to taste

Instructions:Over low heat in a 6 qt saucepan, combine the first five ingredients. Cover and simmer until tender, about 1 ½ hours. Degrease if necessary. Stir in flour and water to thicken. Stir in parsley. Season with salt and pepper.

Garlic Mashed PotatoesIngredients:6 potatoes (about 3lbs), peeled, cut and boiled in salted water until tender3 tablespoons olive oil6 garlic cloves, minced½ cup (approximately) chicken broth or low fat milkSalt and pepper to taste

Instructions:Warm olive oil in a small saucepan and sauté garlic. Mash potatoes with sautéed garlic and enough liquid (stock or milk) until desired consistency. Season with salt and pepper.