Sunnyside Lane Hobby Farm

Food Archive

Thursday

27

November 2014

0

COMMENTS

Happy Thanksgiving! Menu?

Written by , Posted in Food, Hobby Farming, Uncategorized

Today is our Thanksgiving Day. We are planning for family and friends to start showing up around lunch time today and will stay with us all day. Some people may even stay all night with us. This morning my husband has the yard and porch all set up and ready for the over flow of people we are expecting to start showing up. I am very excited and buzzing around making sure everything it ready.   Yesterday I started cooking so I can just enjoy everyone’s company today. What I am adding to our Thanksgiving Day Feast? 1 Baked Ham, sliced 1 Roasted Turkey (15 lbs) with dressing 1 large bowl of Collards 1 large bowl of Turnips greens with the roots 1 Lemon Pound Cake 1 Chocolate Cake with Peanut Butter Icing 2 Egg Custard pies Fresh Kumquats, Tangerines, Apples and Bananas 1 plater of sliced onions, tomatoes, pickles 1 saucer with homemade Cranberry Sauce 4 Jugs of Sweet Tea The coffee Pot will be working over time today too. I just hope someone brings paper plates so we don’t have a lot of dishes to wash. What are your plans for today? After eating our midday meal, we […]

Wednesday

30

July 2014

0

COMMENTS

6 Top Heirloom Tomatoes

Written by , Posted in farming, Food

Many people who have tasted an heirloom tomato would agree it was the most delicious tomato they had ever eaten. These tomatoes are grown from tomato seeds that have been saved and passed through countless generations to persons or families. Tomato heirloom seeds have created some of the most flavorful and high producing tomatoes that continue to amaze and excite people all over the world. These are 6 Top Heirloom Tomatoes that are very popular. Brandywine heirloom tomatoes is one of the most well-known heirloom tomatoes. Many experts classify it as the most delicious tomatoes that can be found. These tomatoes are large and red, weighing around 2 pounds each. Their production is plentiful and they continue to produce more and more tomatoes once they begin. Brandywine heirloom seeds date back to the late 1800s. These tomatoes become ripe after 85 days from transplanting. Gold Rush Currant heirloom tomatoes grow in clusters of small tangerine colored fruits that are very juicy and sweet. They also produce in copious amounts consistently and are ready to be picked 80 days after transplanting. Yellow or brightly colored tomatoes are also considered to be sweeter than red tomatoes. The Super Snow White heirloom tomatoes […]

Tuesday

19

November 2013

0

COMMENTS

Preserving the Bounty from Your Hobby Farm

Written by , Posted in Cooking, farming, Food, Foods

Hobby Farms have a bounty that should be preserved. It will depend on what you are farming as to how best to preserve the bounty, which is available. If it is vegetables you are farming, then canning and preserving them cannot only give you food for the winter, they can also be sold at a profit. Freezing, dehydrating and canning are all ways to preserve the bounty of your garden. This is just one avenue for preserving the bounty of your garden. Now if you are dealing with milk or meat, you have different options. Diary can be turned into milk or cheese. Depending on your options that are available, the extra cheese can either be sold or aged for later selling. Preserving milk from milk animals requires the process of refrigeration and pasteurization in order to keep it from going bad. Making ice cream can be an option to freezing milk. Milk can be used in many different recipes as well as being dried to make powdered milk options. Cheese making allows you to age the cheese until it is ready for sale or consumption. Storing it in a dark and cool place will keep it from going bad. […]

Monday

18

November 2013

4

COMMENTS

Recipe for Cat Head Biscuits

Written by , Posted in Cooking, Food, Foods

These biscuits are called the cat head biscuits due to large size that is compared to the size of a cat head. The recipe for cathead biscuits is passed on by from grandmothers, mothers and any person that one knows how to bake biscuits. It does take practice to know exactly how to get these to turn out the way you like them. To bake about six cathead’s biscuits you will need these ingredients:  2 cups of all purposed flour 1/4 teaspoon of salt 1/2 teaspoon of cream tartar 4 teaspoonful of baking powder 2/3 cup of milk or buttermilk. Preheat the oven to 450 degrees Fahrenheit. The dry ingredients are mixed in a large bowl. Then to make the dough come together, you slowly add the milk and then stir until completely wet. Knead the dough about 12 to 14 times on a lightly floured board. Pinch off a piece as large as you can comfortably roll in your hands. Don’t over do this as the biscuits will be tough if you play with the dough t0o much. You just want to basically form it into a round ball of dough. Place each of the biscuits on buttered or […]

Friday

15

November 2013

1

COMMENTS

What is Hard Tack?

Written by , Posted in Food, Foods, History

What is Hard Tack? There is a little history that goes with this food item. It is what Civil War Soldiers packed up to take with them. Because of the processing it can last for years if wrapped securely. There has been  record of Hard Tack discovered that was over 100 years old. Hard Tack is kinda like a cracker only super hard. Soldiers would put piece of it in their coffee or broth from dried jerky in order to soften it up so it could be eaten. The recipe is as follows: 6 parts flour 1 part water Dough should be kneaded mixed thoroughly. Roll the dough out on a floured hard surface until it is about 1/8 inch thick (or thereabouts). Cut it into squares. Place it on a cookie sheet that has been lightly sprayed with cooking spray. Prick the hard tack about 13 times with the tip of a knife, make sure holes go completely through the dough. Next bake at 325 for at least an hour, turning it over once. Check to see that it is completely cooked all the way through. Take it out of the oven and allow it to cool overnight. This […]

Tuesday

12

November 2013

0

COMMENTS

Fried Collard Greens

Written by , Posted in Cooking, Food, Foods

Collard Greens for cash! That sounds like a great idea. The more you eat the more you make for the coming year. Wow! I will be eating a lot of greens even though I don’t believe in this personally. I just love Collards. I grew eating them here in Alabama.   Fried Collard Greens   Collards Bacon Salt Onions, sliced or chopped Bell pepper, Red and Yellow- sliced or chopped Black Pepper Hot Water   First and most importantly, wash the collard greens thoroughly removing grit and critters. Remove the stems from the leaves. Tear or Chop the leaves of the Collard into smaller bite size pieces. Set aside. Fry Bacon crispy in an Iron Skillet on high to medium high. Do not add grease or oils. Bacon supplies the grease you will need.  Remove the bacon from the bacon grease. Add the greens to the skillet with the bacon grease.  Slowly add hot water to barely cover the greens. Hot water will not break the iron skillet like adding cold water to it. Cook on high heat until the water has almost cooked completely away. Then add onions, bell peppers, salt and pepper. Stir until completely mixed together. Cover […]

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