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Tag Archives: farm fresh

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Pholia Farm Dairy, Oregon

Posted on March 11, 2018 by Sheepy Hollow Farm
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Posted in Farm, Goats/Dairy | Tagged cheese workshop, cheesemaking, earth friendly, farm fresh, goat's milk, inspiration, lifestyle, nigerian dwarf, raw milk cheese, support local | Leave a reply

Dishing Up the Dirt

Posted on March 27, 2017 by Sheepy Hollow Farm
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Support local farms/CSAs.

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Posted in Farm | Tagged Andrea Bemis, csa, farm fresh, farm raised, farmer, farmers' market, foodie, local farm | Leave a reply

So God made a farmer

Posted on January 31, 2016 by Sheepy Hollow Farm
2

 

The author is unkown, but, USA Today reports that this Paul Harvey monologue was originally given to the Future Farmers of America (now FFA) convention in 1978. Harvey, who died in 2009, was a longtime radio favorite in the Midwest.

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Posted in Farm, Projects | Tagged Farm, farm fresh, farm life, farm lifestyle, farmer, farmstead, paul harvey | 2 Replies

wooly ‘wednesday’ every day

Posted on December 11, 2015 by Sheepy Hollow Farm
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wool_chair_sheepyhollow

chairpad2_sheepyhollow

detail_chairpad_sheepyhollow

Lately, every day is a wooly day! Wooly good renewable resource!!

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Posted in Farm, Projects, Sheep/Fiber | Tagged chair pad, farm fresh, farm raised, featured artisan, featured artist, felt, handmade, sheepy, wet felting, wool | Leave a reply

Holiday treats… simple horderves with goat cheese

Posted on December 8, 2015 by Sheepy Hollow Farm
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https://www.montchevre.com/videos/MontchevreHoliday2015.mp4

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Posted in Farm, Goats/Dairy, Recipes | Tagged chevre, farm fresh, goat cheese, horderves, Montchevre | Leave a reply

wooly wednesday: lambing (and kidding) mitts

Posted on November 11, 2015 by Sheepy Hollow Farm
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IMG_8014_grande

image via Tolt Yarn and Wool

IMG_8010_grande

Lambing Mitts – Tolt Yarn and Wool

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Posted in Projects | Tagged farm chore mitts, farm fresh, farm life, featured artisan, featured artist, free pattern, gifted, hand-made, handknit, kidding mitts, lambing mitts, wool, wooly wednesday | Leave a reply

One-pot Pad Thai

Posted on October 20, 2015 by Sheepy Hollow Farm
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Posted in Recipes | Tagged DIY, farm fresh, pad thai | Leave a reply

The King of Ricotta!

Posted on August 6, 2015 by Sheepy Hollow Farm
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Posted in Goats/Dairy, Recipes | Tagged cheesemaking, DIY, farm fresh, featured artisan, featured artist, Goats/Dairy, handmade, ricotta | Leave a reply

wooly wednesday: wool & lavender

Posted on July 22, 2015 by Sheepy Hollow Farm
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felt_tablescarf_sheepyhollow

image / hand made by sheepy hollow

lavender wool wash

DIY Lavender Wool Wash by Ivy Nest

moth sachets filled with herbs and cinnamon

DIY Modern Mothballs / Herbal Sachet here.

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Posted in Farm, Projects | Tagged art, DIY, farm fresh, featured artisan, featured artist, felt, handmade, lavender, moth chaser, moth sachet, wool, wool wash, wooly wednesday | Leave a reply

red currant jelly: fancy edition

Posted on July 15, 2015 by Sheepy Hollow Farm
12

Growing up, we always had a veggie garden. We also had a small variety of fruit trees on our suburban lot, including several red currant bushes. So, it’s not unusual that I also have two currant bushes in my garden, one red and one white.

I religiously harvest the red currants (late June) and sometimes not very often, the white currants. I was told by a ‘professional chef’ that the white currents do not have much flavor compared to the red currants!? Well, I don’t know about that, because I think the white currants are actually a bit sweeter (than the red) and produce a pale pink ‘jelly’. Perhaps the pink/light blush colored currant jelly isn’t as appealing/traditional??

But, I digress! Earlier this month, I picked enough red (and a few white) currants to extract the juice for three ‘future’ batches of jelly. In all my years of jelly-making, I have never used a jelly bag! I’ve used kitchen towels and layers of cheese cloth which time-and-time-again simply ‘blinded’ and made a mess of everything.

currants_farmfresh

Red currant harvest from one bush.

I finally surrendered knowing that my red currant jelly would never receive a blue ribbon (for lack of clarity) at the Fair. Instead, I typically use a food mill to obtain the juice (and some pulp which coincidentally contain all the good health essentials… according to my sister) and a fine sieve to catch any wayward seeds. The remaining ‘juice & pulp’ is delicious nevertheless (but, definitely NOT the gorgeous clarity of red currant jelly)!

red currants

De-stemmed and washed.

Most recently, I picked the last of the remaining ripened red (and a few white) currants. I honestly did not believe I would have enough JUICE to make another batch of red currant jelly! I began to investigate the history of red currant jelly and look for alternate recipes.

Beekman Boys

I found an interesting read at Beekman1802 here. Josh and Brent have a wonderful article about red currant jelly and their recipe here.

Did you know…? “In France, the clarity of a homemaker’s currant jelly was long considered an indicator of her wifely skills. In fact the french are so enamored with this tart berry that a small town in Northeast France has been producing what might be the world’s most expensive jam since 1344.”

Next, while I thought I would not have enough red currants, I began to ponder what ‘juice’ I might use to supplement the extracted juice necessary for the recipe… about six cups of this wonderful ‘jewel-like’ red beauty?!  Did you know… a mere three ounces of this specialty jam retails for more than $40 in the U.S.??? What??? My pantry-full of red currant jelly is worth a fortune and should be under lock ‘n key!! HAHA

Then I thought +++WINE+++. I thought about a locally cultivated Michigan wine (versus a commercially manufactured grape or apple juice) that would compliment my red currant elixir?? I’ve seen a lot of wine jelly at craft shows in recent years… so, why not add a bit of wine instead? Another recipe/how-to search ensued. Wine jelly recipes abound and was simple enough for a well-seasoned jelly-maker like moi! Here’s one using a Riesling wine!

Next, I barred no expense!! Since this was going to be a supreme fancy red currant jelly, I decided to purchase my first jelly bag (just like Josh and Brent)!!

red-currant-jelly-3

But, I found my jelly bag at Meijer for $6.99. WOOT!! Next, I prepared my red currants by removing the stems and giving them a gentle wash (any missed leaves, etc, float and can be easily removed). I actually followed the Beekman1802 recipe to make my jelly… I actually had eleven cups of red currants (more than the requisite 10-cups).

juice_jelly bag

After allowing the juice to drain overnight, I measured only four cups juice. BOO!!!

Pulp from red currants.

Pulp from red currants.

The 'juice'.

The ‘juice’.

WHAT!!!???? Only four cups of the elixir!??? I was very careful NOT to squish the pulp through the bag… since I was also looking for award-winning clarity. HAHA

I would need an ‘award-winning’ local Michigan wine to supplement my red currant juice for the jelly recipe! I selected a red wine from Chateau Grand Traverse also found at Meijer!

Drum-roll please…

my jelly_sheepyhollow

The Mr., my mom (who’s 90 years-old) and myself had a great evening making our ‘fancy’ red currant & wine jelly (about an additional 2-cups of wine was necessary)… and enjoying the rest of the bottle of Select Sweet Traverse Red wine! So good!!

The final product!

The final product!

Lovely red currant (and wine) jelly!

Finally, crystal clear jelly!

Finally, crystal clear jelly!

Something homemade and delicious to go with our farmstead goat cheese!!

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Posted in Farm, Garden | Tagged Chateau Grand Traverse, farm fresh, gardens, jelly making, red currant jelly, wine jelly | 12 Replies

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