Morel Mushrooms

Thanks to a friend of Frank's we are going to enjoy a big Rib eye steak on the grill adorned with a healthy portion of fresh morel mushrooms!

With any luck the weather will hold out today and we will get out and find a few for ourselves.

Man gotta love the wild stuff you can find in the area-fiddle heads, ramps, asparagus and of course morels! Also, if you are adventoursome try nettle-gotta blanch it to remove the itchy little prickly things but it is worth the little bit of work.

Enjoy

Chick Pic's Week 3

Here are the chicks at about 3 weeks old. This week found them being moved into new digs as they were getting to big! They love all of the extra space and continue to grow!!!!!!

Rhubarb

Last night we had grilled hearts of romaine salad with crispy fried bacon and roasted rhubarb vinaigrette-oh ya and for dessert we had a vanilla rhubarb sauce over brittle chip ice cream!

Gotta love spring time-can't wait to see what other ways I can use all of the rhubarb that is coming in!

Enjoy

This Week's Chick Pic!

Rhubarb Another Sign of Spring

As my Rhubarb soaks up this wonderful rain I begin to think about my favorite recipes that I make every year right around this time whether it be Rhubarb Custard Cake or the new recipe I just found that I can't wait to try Country Rhubarb Cake which is described as a recipe that creates like a pie but tastes like a scone!!! Or the recipe for Roasted Rhubarb Vinaigrette mmmmmmm mmmmmmmm

I wonder what are other people's favorites??? Anyone have one that they would like to share?

Hope you all are enjoying this Spring.

Chicks Have Arrived

I know last week I let everyone know that the chicks were supposed to be delayed by a week-well after a little side trip to Milwaukee we received 25 chicks last Wednesday.

Here are a couple of pictures of them-these were taken on Sunday the 11th-so they are just shy of a week old!

They are so cute!

Something Else

I also wanted to share with you the Marinated Cheese that I made for an event a week or so ago. It is such a wonderful appetizer that looks much more involved than it really is!

Follow Up on a few things

Over the last couple of weeks I have talked about the Silky Chicken that we butchered that had blue skin and meat-I now have a picture that I am hoping I can share with you of the chicken next to another chicken to show the color difference. This is the whole bird after it has been butchered.

Another Sure Sign of Spring

I was so excited that I was going to be able to share another sign of spring with everyone today-the arrival of our chicks! But a mix up in delivery and they won't be here until next week. These are meat birds that we are raising and then in a few weeks we will get about 1/2 dozen turkeys and another 15 chickens-these will be a variety and who knows maybe we will get another Silky Chicken in the mix!!!!!

Spring Fusion

Chives are up in the garden and since they do literally grow like weeds-I am really using them in everything!

Growing up my Grandma made these wonderful Chive dumplings that were about the size of a baseball and filled with butter and chives-wonderful-but WOW the amount of butter is mind blowing.

So over the last few years I have created my own version-Chive Kanefli-yes the little german noodle/dumpling/pasta meets the chive!

Basic recipe is about a cup flour and 1 egg with a pinch of salt. You want to have the dough be sticky and not watery. I add about a tablespoon or so of chopped chives and pepper too.

Bring water to a boil and then drop marble size amounts of dough into the boiling water-the smaller the dumpling size the better.

Once all dumplings have risen to the top of the boiling water allow to boil for another minute or so. Drain dumplings.

For this batch then I would melt about 2 tbsp of butter with a couple cloves of garlic chopped as well 2-3 tablespoons chives. Toss the dumplings and coat with wonderful goodness.

I think Grandma would even like this version of one of my favorite childhood memories.

Enjoy