Monthly Archives: June 2011

Reverse Psychology?

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chicken little...

I feel we have failed miserably as chicken parents.  Our attempts to coax Captain Jack from the coop using peer pressure worked about as well as Nancy Reagan’s “Just Say No” campaign.  Now when Lady goes outside Captain crows relentlessly trying to convince Lady she’s just made the worst mistake of her life, I mean really, what IS she thinking going out there.  The other chicks in the coop have decided to follow Captain’s lead; he is the man of the house after all.   So that leaves us now with one well adjusted hen and about 16 agoraphobic knuckleheads.  Not only has Captain persuaded the others to go to the dark side, he has developed a seriously aggressive attitude toward me (maybe he read my last post…and some chicken recipes).  Not so long ago this handsome, albeit demented, beast used to eat grain from my open hand and now I’m getting full on rooster attacks.  How embarrassing is it to fight off a tiny 2 pound chicken?  Very.  Fortunately he hasn’t grown spurs yet.  I think I may stay on the cooking side of this development and leave the farming and animal husbandry to Steve.  I don’t have the patience to psychoanalyze something I can eat.

 

brave little Lady Luck

 

 

WANTED: Chicken Therapist

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It's a Big World Out There...

 This is Captain Jack Sparrow…one of 2 chicks that miraculously survived our original 42 bird delivery some months back- a long and rather sad story.  Isn’t he a beauty!?  He’s starting to act like a grown-up rooster, strutting and ruffling his hackles BUT that’s were the tough-guy stuff ends.

We have 15 acres for Captain Jack to strut his stuff on; he could have been kiiiiiinnng of aaaaalllllll  Pole’ Pole’ faaaaaaarrrrrrrrmmmmmm (echo, echo).  I say could have been cuz he aint.  When we tried luring Captain out of the coop with feed, he mysteriously spooked himself into hysteria and is now, get this, agoraphobic!!  Even Captain’s girlfriend Lady enjoys the cool breezes and freshly cut grasses that are here in abundance, saying to Jack, “come check out the delightful dirt pile over here!”  No amount of persuasion has worked.  It’s been weeks and no sign of improvement, in fact just the opposite has happened…..not only is Jack agoraphobic he may suffer from a mild case of Tourette syndrome.  His repetitive cockadoodle directly translates to Happy BIRTHdayyyyyyyy!!!  Over and over and over and over again…very loudly.  Tempting to demote Jack from Captain to common seaman and toss him in the pot.  This would be a lot cheaper than bringing in a chicken therapist!  

Our recent tact has been good ol’ fashion peer pressure.  We have introduced several new chicks into the coop and come tomorrow we will open the coop doors.  With any luck, the new group of 15 chicks will show Jack that the world doesn’t have to be a big scary place and worms are a wonderfully delicious food group (kinda like foie gras).  Until then, cross fingers.  We’ll report back!

Lemon and Rose Scented Geranium Pudding

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Heavenly...

Lemon Posset (aka pudding) is refreshingly clean, yet slightly rich dessert perfect for warmer days.  The scented geranium is optional but it does add that lovely mysterious flavor that no one can put their finger on.  Most larger nurseries carry scented culinary geraniums.  (And many of you will know by now, if I’m posting using a geranium in the dish, it was a recipe from Ballymaloe Cooking School).

serves 4

INGREDIENTS:

400ml (1 3/4 cups) heavy whipping cream

100g (scant 1/2 cup) caster or granulated sugar

5 leaves of rose scented geranium (optional)

50ml (2fl oz) lemon juice

Place the cream, sugar and geranium leaves in a saucepan and bring to a gentle simmer.  Turn down the heat to low and cook for five minutes, stirring often.  Remove from heat and discard geranium leaves.  Add lemon juice, stirring to fully incorporate.  Pour into 4 small dessert bowls and place in the refrigerator for at least 1 hour.

We served these during our friends Teri and Jay’s visit from Orcas Island.  Orcas Island is a stone’s throw from Lopez yet unless you have your own boat getting back and forth on the Ferry takes some time.  Fortunately the ferries that service our islands are a relaxing and social way to commute!

Do I Dare Say It …

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quick & delicious!

Spring has finally sprung!!  What does that mean on Pole’ Pole’ Farm?  It means lots of mowing, planting, growing, weed whacking, more mowing, building and baking!
This quick scone recipe is just as tasty as the one we learn to make at Ballymaloe Cooking School during the 3 month course, but it is less involved and for those who use imperial, a bit easier to throw together.
makes approx. 5 scones
Ingredients:
6 tablespoons cold unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar, plus more for dusting
1/2 teaspoon salt
3/4 cup cold whole milk
1 large egg
Preheat oven (I use my toaster oven for this) to 425F.    Put the flour, baking powder, sugar and salt in a large bowl and whisk until well incorporated.  Cut the butter into pea size pieces.  Rub the butter into the flour making a very coarse mixture.  Pour in the cold milk and mix with your hand until a soft dough forms.  Turn the dough out onto a lightly floured surface.  With clean and floured hands, gently pat the dough down to about a 1 inch thick circle.   Using a floured, 3 inch biscuit cutter cut out as many biscuits as possible, reshaping the dough gently if necessary.   Spray a baking tray with non-stick coating (one that can take high heat such as grape seed etc).  Place a 1/4 of additional sugar on a small plate.  Whisk the egg and pour into another small plate.  Dip each scone top into the egg wash and then into the sugar and place on the baking sheet allowing space between each scone.  Bake until golden brown on top, about 15-18 minutes.  Serve with butter, jam and freshly whipped cream.

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