Umm… so I kinda went crazy today and bought $30 of organic chestnuts. My brain is obviously fried. I guess the next step is a google search for chestnut tips and recipes. I remember always loving the roasted chestnuts for sale at Japantown in San Francisco, but I have never actually roasted a chestnut.
Tips and recipes welcome.
Every year for Thanksgiving and Christmas my family makes lefse. For anyone who doesn’t know what lefse is… I would describe it as similar to a tortilla, but made with potatoes and WAY yummier. That’s right, way yummier. I have been passed the lefse stick as some sort of odd culinary torch passing. Maybe it’s because no one else has the lefse flipping skills that I have (it’s all about the roll). Or maybe it’s because it takes so long to roll out and cook 20 lefse. I think I’ll go with the idea of being especially skilled.
Now, traditionally you eat these rolled up with butter and cinnamon. However, I personally like to roll them up with either turkey or ham and homemade cranberry sauce.
–makes 20 lefse
(original recipe by an old Norwegian woman that is somehow related to my family)
You will need:
A potato ricer (looks like a giant garlic press)
And hopefully a lefse stick… use a spatula if desperate, but a lefse stick really does make all the difference in the world… look online.
1 1/2 pounds of Russet Burbank potatoes
1/2 cup unsalted butter, softened completely
1/2 cup heavy cream
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/2 cups flour
Let’s Get Started!
Peel potatoes and cut into quarters. Place into a medium saucepan and cover with cold water. Bring to a simmer. Keep potatoes at a low simmer until a skewers lips in easily, about 20 minutes. Drain potatoes and allow to sit until cool enough to handle.
Put potatoes through a ricer. Beat in butter, cream, sugar, and salt. Refrigerate overnight, uncovered.
Add flour. Stir until well blended. Divide into 20 equal portions. Heat electric griddle to 400 degrees.
On a floured surface, roll out the balls of dough until very thin, making circles about 10-12″ in diameter. Using a lefse stick, transfer to the heated griddle and cook on each side. Stack between two terrycloth towels and cover with a plastic bag.
45 days until we move to the NEW Frühlingskabine! I know… that is almost no time at all, but it was one of the conditions of the sale so we are going to do our best to bundle this place up within a month. Let me just announce now (so I don’t have to whine later) that I absolutely detest moving. Then again, we are moving into our forever home, so I can’t complain. Now all I have to do is pack and draw a new garden plan! Well, that’s not all, but that’s all I feel like thinking about right now.
The New Frühlingskabine Micro-Farm
Traditional stick-built house, 3 bedroom, 2 full baths, hugemoungous kitchen, deck, 2 car detached garage, insulated small shed, well and septic systems, 4.5 flat and useable acres adjacent to BLM land, and only 4 houses in the neighborhood. Dream house, here we come!
Who can forget the Naked Neck Turken chickens we had last year?!
I’m sure you’re all tired of reading posts elsewhere listing all the things people are thankful for as we approach the U.S. Thanksgiving holiday. I’m not going to make a list, because frankly– I know what I am thankful for and I’m not sure anyone else would really be interested. Instead, I really just wanted to thank you all.
Every single one of you have been my support system for these past three years, whether you have been reading since the beginning or just started reading today. It doesn’t matter to me. What matters is that you have been there for me and my family during the bad times and the good, the losses, the successes, the failures, the “learning” moments, and everything in between. Your comments over the years (wow, I can say that now) have kept me uplifted and motivated to keep farming and to keep blogging about it.
I have felt so much encouragement from you all and I can only hope that each one of you also has a support team behind you, large or small. If there is only one thing that you glean from this, it should be that you are important and I am thankful for you. I don’t think it is said enough online and especially not to a readership. It’s a little embarrassing to admit, but I talk about you guys all the time. I really do. I talk about you to the point that my family probably thinks you are imaginary. But you aren’t just numbers or web statistics to me… you are my friends, my backup dancers, my community, my cheerleaders, my Dear Abby.
You are my farm family.
Don’t forget about our Holiday Postcard Exchange! You send me a postcard and I will send you a postcard. If you want me to organize a few other readers for you to exchange postcards with as well, let me know in your email. The details can be found here if you’re interested. I will be hosting this postcard exchange until the end of the year.
So far I have mailed out 25ish postcards! I actually had to purchase a second book of postcard stamps. You guys are awesome!
See what I received from Sue? So cute! I love it.
Tell me that isn’t a beautiful bird! I dare you! Last night we ate our very first home-raised chicken and it was absolutely delicious. I can’t even tell you how satisfying it is to eat meat that you are sincerely thankful for. Trevor prepared the chicken “super fancy” style: slowly roasted, drizzled with Frühlingskabine honey, stuffed with butter and celery, laying on a bed of cranberries and red potatoes. All organic and/or grown here. Now that is a honest meal.
Next, I will use the carcass to make chicken broth to pressure can, preserving it for the coming winter months. It really doesn’t get much better than this.