Ohio selects a Presidential Candidate for the White House

Just to be clear we are "talking turkey" candidate for the White House Presidential Turkey pardon. The presentation of the National Thanksgiving turkey takes us back to the Ulysses S. Grant era in the late 1800's. Turkey has been gracing the table since before America was America.  In 1989, President George H.W. Bush began the official presidential pardon of the turkey and ever since, this bipartisan tradition has continued. The honor of presenting the National Thanksgiving Turkey goes to the chairman of the National Turkey Federation. In Ohio, we know a thing or two about turkeys, as we raise 219 million pounds of turkey each year, that is 9th in the Nation in turkey production. This year’s chairman is Gary Cooper, an owner of Cooper Farms, a family-owned farm in western Ohio. The Cooper family has been raising an extra special flock of turkeys since the beginning of July. Two of their turkeys will make the trek to our Nation’s Capital.  For more details on how the turkeys were raised read this article in Ohio's Country Journal.

Much like the Presidential Turkey is a tradition to the White House it also begins a tradition for the Cooper family. This will be their second run at raising the turkey for our President and his family. Gary's brother was also Chairman of the National Turkey Federation back when President Clinton was in office. 



Meet Tom the Turkey.
A tom is a male turkey and a
 hen is a female turkey.

The turkey is a time honored tradition and is something we eat often in our house. There are so many options now in the grocery store. Turkey burgers, brats, sausage, tenders and the traditional whole bird. We have been raising a few turkeys over the summer too for the first time. It has been a fun experience to watch them from a tiny poult (baby turkey) grow into a 30 pound tasty turkeys. I am surprised by how many people have never cooked a whole turkey. If you fall into this category or just want to cook the perfect turkey, here are a few simple tips when it comes to preparing the perfect bird Thanksgiving Day.

Plan ahead: Buy a turkey that is the correct size based on your dinner guests. If you serve a large crowd prepare two birds or a whole bird and a turkey breast. I have cooked a few big birds in my time and fitting a 41lb turkey in your oven can be a challenge (yes I have roasted a turkey that large, I have pushed the limits of my oven). I love leftover turkey so I always prepare a little extra. Visit the Butterball page for all your turkey calculations and conversions.

Don't forget thaw time: Unless you are purchasing a farm fresh turkey you need to allow for ample time to unthaw your masterpiece.

Get a good meat thermometer: This is a must you want a moist perfect turkey and a thermometer will make sure this happens. Here are the recommended cooking times based per pound. 

Budget in extra time: There is nothing worse than rushing and not enjoying time with family and friends. Add in at least an extra hour before you want to make the presentation of the bird. This will allow the bird to rest to keep in those delicious juices, make your gravy and allow the bird to cool so you can carve it.

Have the correct tools: Use a sharp knife, it makes carving the main event an art to watch. Use a turkey baster to baste your turkey and keep it browning and moist. Use a disposable roasting pan for easy cleanup and a turkey cooking bag of you want to cut your cooking time down and not baste your bird.  Keep Wondra Flour on hand for lump free tasty gravy.

Keep it simple: Turkey is naturally full of flavor. Keep your recipe simple and allow the turkey to speak for itself.

He is one of my favorite ways to prepare our Thanksgiving Turkey.  Be sure you are using a turkey that has not already been brined some maybe pre-brined when store bought.

 Turkey Brine

Ingredients     

1 gallon vegetable broth                                                     
1 cup sea salt                                                    
1 tablespoon crushed dried rosemary                                                    
1 tablespoon dried sage                                                    
1 tablespoon dried thyme                                                    
1 tablespoon dried savory                                                    
1 gallon ice water

 Directions

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil; stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight on rest in a cooler full of ice.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. Stuff the inside of the turkey with wedges of onion, celery, carrots and garlic and a lemon. It adds a fantastic flavor. Brush the turkey with melted butter and bake at 325*

I would like to introduce you to my favorite turkey farmer, Katie Olthoff from Iowa. Katie writes at On the Banks of Squaw Creek has always dreamed about authoring a children’s book. Recently she combined her love of turkeys and her dream of being an author. In honor of Thanksgiving Katie has agreed to autograph and do a giveaway for her first book. "My Family's Farm has been a dream of mine for over two years, since I realized that there are very few children's books showing today's livestock farms.  Farms have changed over the past 50 years, but their portrayal has not.  This book is an effort to change that."

 
 For a chance to win her book all you have to do is leave a question or comment on my Local Farm Mom Facebook page before Friday November 21, 2014 at 8pm. I will randomly select the winner and send out the book.  Be sure to subscribe my page as well!

 

My Family's Farm: Adam's Turkey Farm from Katie Olthoff

Get Fresh in your Kitchen

This is my favorite tomato soup recipe and it is so simple and freezes well. I make this soup when the tomatoes are ripe and can enjoy it all fall and winter long. Serve this up with your version of toasted cheese and you have a meal that not only comforts but tastes like a Fresh tomato straight from the garden even when those tomatoes are not in season. The excess onion and carrots are perfect to add to tomato sauce and it great flavor instead of tossing when finished.

Tomato Soup
3 tablespoons good olive oil
1½ cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves
3 cups chicken stock 
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¾ cup heavy cream
Julienned fresh basil leaves, for garnish

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Irons in the Fire

What a day! Today was move in day at our county fair. There is 35 minutes left in this day so I am barely getting my blog in today, but by golly I am getting it done. #write31days

It is after 11pm and I am ironing a turtleneck if that tells you anything, and trying to think about what to write. When you resort to ironing after 11pm on a Saturday night it tells you something....you need more time and a friend willing to watch you iron so you can catch up.

So when you are short on time and have a list of to-do's longer than when you began your day you need  wine....just kidding but not really.

We all have crazy days  so keep what you can simple and don't stress about the small things. Enjoy this recipe that is nothing to stress over and it will keep your kids bellies full, smiles on their faces and time for you to catch up on ironing turtlenecks.

Heavenly Ham Sandwiches

6 pound bone in ham
8 ounces yellow mustard
1 pound brown sugar
24 dinner rolls

Cook ham in a crock pot (be sure to use a crock pot liner for easy cleanup). Cover with water. Cook 8-10 hours on simmer. Remove and cool. Shred  ham and put back in crock pot. Stir in sugar and mustard. Cover and cook on low just until heated.  Serve on dinner rolls.

In honor of this ham recipe take a few minutes to watch this fun clip to learn more about who is raising the ham you buy in the grocery.
Meet an Ohio Ham Farmer and my friend Mike!

Introduction

Here is to a month of what I know best Farm-Food and Fun!
Excited to be taking art for the first time in The Nester's Write 31 Days.  Like many of you I have no idea how I am going to make this happen but who doesn't love a little challenge.

I am a mom from a small town in Ohio who lives on a small farm. I am looking forward to writing about the happenings on the farm, what we eat and all the fun things in between. October is a crazy busy time of year for our family and I am looking forward to giving you a little view into our world. I am looking forward to sharing recipes, food facts and maybe even some of the fun things we try to squeak in our busy lives.

My friend Sara from Saras-House encouraged me participate in this crazy idea so be sure to follow her as she writes about travel tips. I have traveled with her a few times and she has some great tid-bits.


Did I mention we raise sheep? Here is a great recipe that uses one of my favorite proteins and some of that cider coming straight from the apple orchards.

Serves 8-10
1 Boneless butterflied leg of lamb (6-7lbs)
Marinade:
1/2 cup  apple cider
1/3 cup Dijon mustard
3 Tbl Olive oil
2 Tbl fresh chopped rosemary
1 Tbl apple cider vinegar
4 cloves garlic minced
Salt and pepper to taste
Combine all marinade ingredients, adding the salt and pepper to taste.
Sprinkle both sides of leg with light salt and pepper rubbing into the meat. Place in a bowl or plastic bag. Pour marinade over lamb to coat. Cover dish or seal bag and place in refrigerator over night.
Preheat grill to medium heat. Place lamb on grill brushing some marinade over meat. Grill approximately  15-20 minutes on each side brushing with marinade until internal temperature reaches 135*. Transfer lamb to platter and cover with foil. Let rest at least 10 minutes. Internal temperature of lamb should be 145*-150*.
Carve lamb at an angle and slice thin.
The key to great lamb is to not over cook!

Try one of my recipes or have any comments or ideas let me know!

Cowboy Up!

There is no season I love more than Autumn. The humidity disappears, the leaves begin to change and jeans and jackets can once again appear.  Two of my favorite comfort foods are cornbread and chili. Here is a way to put them together for a super simple meal combination. I hope you enjoy this as much as we did. Add a dollop of sour cream some fresh chives "bam" you have a hearty fall dish any cowboy will love!

Cowboy Cornbread Bake

Ingredients

1 pound Ground Beef or (your favorite meat)

1 can 15-15 1/2 ounce can chili beans with sauce

¼ c chopped peppers  

¼ cup chopped red onion

¼ teaspoon Tony Chachere’s Creole Seasoning

¼ teaspoon garlic powder

1 cup Shredded Colby Jack Cheese

Preheat oven to 350*.

Grease a 9 in round pan. Brown ground beef until no longer pink, drain if necessary. In the round pan mix together cooked ground beef, kidney beans, peppers, onion and seasoning.  Sprinkle a little shredded cheese on top. In a small mixing bowl prepare your favorite cornbread recipe. If in a pinch use two boxes of Jiffy cornbread mix and follow box directions. Pour batter over beef mixture. Bake in oven uncovered for 30-35 minutes or until a cake tester or toothpick comes out clean.

Run a knife around edge of pan to loosen cornbread. Carefully invert onto a heat safe plate or platter. Sprinkle the top with remaining cheese and put back in oven for about 3 minutes or until cheese is just melted.  Slice into wedges and top with sour cream.

Yield 8 servings

 

Sweet Cornbread

Ingredients

 

1 cup flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 ½ teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into a greased 9 inch pan.

Bake at 350* for 30 minutes or until cake tester inserted into center comes out clean.

Tuesday EWESday "Lamb is for Lovers"

When I was growing up my parents started a tradition that I hope continues on for generations. Each Valentine’s Day my mom would pull out the fine china, sparkle up the silver candelabras and we would dine by candle light. The entire family had to be present and if we have a date they were invited to come. This was smart thinking on the parent’s part. They could keep their eyes on all four of their teenage children. We usually eat a variety of meats including lamb as well as other family favorites. Lamb Chops are one of our favorites and there are oh so many easy ways to cook them.
 

4 Loin or Rib Chops
1tsp. Cumin
1Tbl Kosher Salt
1Tbl Black pepper
1Tbls Garlic powder
1tsp. Mrs. Dash (original)
1tsp Tony Chacheres

Mix together the spices and pat each chop into the mixture. Be sure the entire chop is coated on both sides. Let them sit at room temperature for about 15 minutes and then throw them on the grill. Recommended internal temperature for lamb is 145°F. Remove the chops from the grill and cover with foil for 10 minutes. This will allow the chops to cook a bit more and be even more mouth watering. When cooking a chop think of it as a steak and you will be just fine.

Fun nutritional facts: A fresh look at lamb's nutritional profile


There is nothing better than flavor you can feel good about. American Lamb is the perfect combination: deliciously flavorful and nutrient-rich. If you are trying to improve your diet and do not want to compromise taste, consider American Lamb. It's a tasty and healthy alternative to other meats and proteins lamb is lean

On average, a 3-ounce serving of lamb has only 175 calories and meets the Food and Drug Administration's (FDA) definition for lean. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces)

As the below information indicates, 3 ounces of lamb can easily fit within the daily fat, saturated fat, and cholesterol recommendations of the 2005 Dietary Guidelines for Americans.

FDA DEFINITION OF LEAN

(per 100 grams or 3.5 ounces) AVERAGE VALUE FOR 3-OUNCE COOKED PORTION OF LAMB
10 g total fat 8 g total fat
4.5 g saturated fat 3 g saturated fat
100 mg cholesterol 80 mg cholesterol

Lamb is nutrient rich

Because lamb naturally contains many essential nutrients, it is an easy fit for healthy diets. On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium while still being a good source of iron and riboflavin. All of this within an average of 175 calories per 3-ounce serving makes lamb naturally nutrient-rich.
*information is from the American Lamb Board



Tuesday EWESday: Champion Burgers

We eat quite a bit of lamb in our family. When you raise sheep and  love to cook you are always on the search for new recipes. This is a recipe that comes from the 2012-2013 Ohio Lamb and Wool Queen Mikayla Pitman. I have the privilege of coordinating this competition, one question that I always ask the applicants is to share their favorite lamb recipe. This is a great way for me to try new recipes from other sheep producers. Thanks Mikayla for letting me share one of your family favorites.
This recipe is easy, affordable  and most importantly it is delicious!

Champion Lamb Burgers

2lbs ground lamb

2 garlic cloves minced

1 tsp salt
¼ tsp pepper
6 pita pocket halves
2 Tbsp olive oil
1 1/2 cup spring mix salad greens
2 large red onions thinly sliced
2tsp olive oil
1 Tbsp red wine vinegar
2 tsp minced fresh rosemary
1 ½ tsp sugar
1tsp stone ground mustard
¼ tsp mustard
¼ tsp pepper

1.      In large skillet sauté onion in oil till tender. Add vinegar rosemary, sugar, mustard, salt and pepper. Cook 5 minutes longer. Keep warm.

2.      2. Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper, mix well. Shape into patties. Grill burgers on each side 4-6 minutes or until they have an internal temperature of 160*

3.      Brush pita pockets with oil; lightly grill on both sides.

Serve burgers in pita pockets with lettuce and onions.

Tuesday EWESday: Ohio State Fair Edition

Ruby one of our fall ewe lambs is getting a bath at the Ohio
State Fair. She did not mind the water but the band marching
by did make her a little nervous. We do not have many
marching bands going down our road out in the country.

When you take livestock to the fair you are bound to get good questions. Here are a few oft the most common questions we fielded this year. The best part is that Campbell and Parker are getting old enough to talk to people and answer these questions on their own.

Why do the sheep wear covers? To help keep them clean after being washed. It does not hurt them or affect them from doing normal behaviors. We in the sheep business call them blankets.

Does it hurt them to get their haircut? First off sheep have wool not hair. It is just like getting your head shaved or cut. Most sheep farmers shear their sheep 1 time each year.

Are these goats or sheep? Our breed are Horned Dorsets. Both rams (males) and ewes (females) have horns. This is a breed characteristic. The Rams have larger thicker horns than the ewes.

What do sheep eat? They eat grass or hay when there is not grass to eat like right now. Our lambs also get pellets when they are young and then a grain mix when they are in their growing stages birth-7 or so months. We want them to get the best start as possible from birth so they can be a quality meat protein or a ewe or ram to reproduce healthy quality lambs.

Do we eat our sheep? Yes we do eat our sheep. We keep the best sheep in our flock to produce new lambs. By best I mean sheep that will make our breed of sheep better. We want to continue to better our breed of sheep so we can provide an even better end product. We raise sheep to eat them. It is a fantastic healthy and tasty protein. We take our jobs a livestock stewards very seriously. We want to raise the best lambs to feed to our family and our customers.

Where do we buy lamb? Most every grocery store will have lamb. If you do not see it out in the meat case ask the butcher and they may have it in the cooler or will be happy to special order it. You can also buy straight from the farmer like us. We do sell off the farm as do many farmers.

How do I prepare the lamb? You should not stress about cooking with lamb it is easy. Do not over think it. Lamb can be substituted for many recipes that call for beef. Try making meatloaf or meatballs out of your own family favorite recipe. Lamb is best when not over cooked and feel free to use chicken or beef broths to add even more flavor to your dishes. Visit www.americanlamb.com for some great recipes.

Tuesday EWESday: Show Me Some Leg!

This is a wonderful easy recipe that you all should try. If you have enjoyed a lamb sandwich at the Ohio State Fair this is the same recipe they use at the Ohio Sheep Improvement Association booth in the Taste of Ohio Cafe.

Fun Sheep Fact: There are 3,400 sheep farms in Ohio with 129,000 sheep and lambs. Ohio ranks 13th in the production of sheep and lambs and is the largest sheep-producing state east of the Mississippi. There is a

sheep farm in every Ohio county.

Tuesday EWESday Will EWE take my challenge?

What food is more romantic than lamb? Even if you prepare your favorite lamb dish in your sweat pants wearing your slippers, it still gives you the feeling as if you are in a fun, swanky restaurant. Consumers often only make lamb their meat of choice for special occasions or when they dine out. Lamb sometimes catches flack for a few reasons.


1. Someone they know may have had mutton (old sheep) some place sometime and now it has a stigma.
2. They do not know how to cook with it.
3. It may be a little over your budget.

For whatever reason you do not eat lamb, often or at all, I encourage you to take my challenge and eat lamb once this month. Incorporate this healthful delicious protein into your family’s diet. If you are a savvy shopper look for a shoulder roast or buy ground lamb so it will be a little easier on your pocket book. If you want a more traditional leg of lamb, it is easy and you will be happy with your choice. You can find lamb at almost any grocery store or you can contact me directly to buy lamb from our farm.

Leg of Lamb
Servings: 12

1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon pepper
1/2 teaspoon ground ginger
1 whole bay leaf, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
6 to 9 pounds American Lamb leg, bone-in

Preparation time: 5 minutes
Cook time: 2 to 3 hours

In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage and marjoram.
Place lamb on rack in roasting pan. With sharp knife, make frequent slits in surface of lamb. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast.
Roast in 325ºF oven for 20 to 25 minutes per pound or until meat thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove roast from oven, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or skimmed and served au jus.

Fun Fact: The gestation (length of time before animal will be born) of a ewe is 145 days.

This is a little ewe lamb at one day old.



This is Campbell when she was 3 years old. She was leading
one of our Horned Dorset Ewes named "Mac"
in the Guys and Gals Sheep lead contest!

We raise Horned Dorset sheep. The Horned Dorset is known as the "mother breed" because they are wonderful mothers and have good milk supply. Dorset ewes are today considered the greatest milkers of all sheep, and their lambs grow very rapidly on the rich, abundant milk. Dorsets, unlike most other breeds of sheep, which generally lamb once a year, have the genetic ability to breed year round. Three lamb crops in two years is not uncommon. Dorsets are extremely hardy and productive animals, producing a desirable carcass, medium white wool, abundant milk, and fast-growing, numerous offspring. This makes them a good choice for a commercial operation or a small family farm. In addition, their gentle temperament makes them quite suitable for children.

Tuesday EWESday!

Tuesday EWESday is a new segment of my blog I want to dedicate to EWE! Anything goes if it has to do with sheep. I have been raising sheep for a long time. I hope to share some fun and even educational things about our great industry, as well as some things I have encountered along my way.

Did you know that a Ewe is a female sheep?

February is “Lamb is for Lovers Month!”
This recipe is one that my grandma passed on to me and we have served at many parties. It is simple and easy which are important for busy people on the go. My kids love to help mix up the sauce too!

BBQ Lamb
(Serves 8)

1 American Lamb Shoulder roast (approx. 5lbs)
1 cup chicken stock
1 tsp of salt
1 tsp pepper
2 tsp garlic power
Worcestershire Sauce to taste
1 onion chopped
½ brown sugar
14 oz bottle of ketchup

Place lamb in a roaster or Crock pot. Set heat to high. Pour in chicken stock. In a bowl combine salt, pepper, garlic powder, Worcestershire, sugar and ketchup until mixed add in onion. Pour sauce over the roast. Place lid on and do not open for 6-8 hours. Cook until roast falls apart or pulls apart with a fork. Serve on a Kaiser Bun or bread of your choice!

*if roast is tied together with string, remove before roasting.http://www.reesefarmroots.com/