Serena

Welcome to Stuart Farm!

Posted on March 20, 2013 Written by Serena 4 Comments

Hello everyone!

This is Serena, and we are very happy to start this season on the farm and have a way to share all that is going on. Fred has enough computer time at his off-farm job, so I am taking on the website as my “job”. Our hope is to use this website and my blog posts as a way to inform, include, and inspire our customers, friends, family, and anyone else who wanders on to our page.

We broke down the posts into the following categories:
Our Animals: You can get acquainted with our animals and find out what we are doing with them. Moving the cows, new calves, working with horses, etc.

Projects: See what we are building and using on the farm. Trampoline wood sheds and chicken tractors, pallet trellises, etc.

Mother Nature: Learn about all the natural treasures and creatures found around the farm. Bird’s nests, turtles, our resident red shoulder hawks, etc.

Our Garden: What we are growing, ideas, and techniques I use in our garden. No-till gardening, permaculture, natural pest control, etc.

Recipes: Recipes I love and ones using what we grow in the garden and raise on the farm. Real pecan pie, how to brine chicken, chicory coffee, etc.

Farm Life: This is where I will post my week in reviews and use as a catch all for whatever doesn’t fit in the other categories.

So far I have posts about making maple syrup, making sugar, growing sweet potatoes, a real pecan pie recipe, how to brine chicken, and what we planning to grow in the garden this year all in the works. With a new batch of Freedom Ranger chicks coming, you can see how we care for them. Expanding our layers with Dorkings and creating a chicken oasis for them will show you how easy it is to have your own flock. Pigs are coming in May, so you can find out how we raise our pigs and learn along with me about making sausage and chorizo, curing ham and bacon, and making lye soap. I am starting the gardens as no-till plots, so you can follow along as I resist the urge to turn the soil.

If you are interested in buying chicken, beef, honey, or pork, availability and prices will be kept up-to-date under their respective category.

We have a lot planned this year so if you want to get email notifications of new posts, look to the right of this page and subscribe to our website.

We are looking forward to letting you have a peek into our farm life and joining us in this adventure.

Serena and Fred

Findings around the farm

Posted on March 19, 2013 Written by Serena Leave a Comment

When I was young, I grew up on the bayou. Most of my spare time was spent with my older brother exploring. No matter how many times we would find the same thing, we were always excited. The 267th hermit crab was just as exciting as the 5th or 432nd. Fishing in the Gulf of Mexico, no matter how many or how often I would see a porpoise, my heart would stop and I would point to make sure everyone else would see it. My dad thinks my enthusiasm over something I have seen dozens upon dozens of times is quite amusing.

It’s the same now that I am on the farm. I still gasp when I come upon a turtle along the fence line or path. I stop when a hawk is flying over. The cardinals in the snow still make me smile. Work stops when I find a bird’s nest or a bunch of mushrooms. My eyes are always scouring just off the path or road in hopes of finding some treasure. I try to keep my camera close to make sure I can snap a quick picture.

No matter the season, there is always something beautiful on the farm.

Agnes, the Rooster.

Posted on March 16, 2013 Written by Serena 1 Comment

Agnes was my favorite. Yes, I named my rooster Agnes. Well, I named my hen Agnes, but she turned out to be a rooster. As a chick, she was friendly. When I would go to feed them, she would jump on my lap and snuggle with me. I would sing to them, and she would sit on my lap. When she was old enough, I put her in with the layers. I sat in the chicken yard with her as she got adjusted, and the first night, she stood by the door as I left, calling for me. I had a hard time sleeping that night. The next morning, she was right there with the others waiting for morning treats. I kept her in so she would get used to her new home and I could trust her to come back to the coop at night. That’s when I heard it…a crow. I turned in time to see Agnes letting out another big cockle-doodle-do! My heart sank. We couldn’t keep another rooster. We already had 2 roosters. But Agnes wasn’t just any rooster. She would jump in my lap or up on my shoulder to visit. She would let me stroke her feathers and listen as I planned out my day or complained about what I didn’t get to that day. So, I talked Fred into keeping her. She and Ron Rico, the other rooster, would take their girls out foraging. They would both come up and visit with me and have snuggle time.

I went home for a visit and Fred told me Agnes was missing. My heart was breaking. Hopefully she was hiding and safe for the night. But she wasn’t. Something had gotten her when she was out foraging way too far from the farm. I couldn’t stop crying. My first morning back, it was hard to do chores with the chickens. I wanted Agnes. Ron Rico came up to me and so did Pee-Wee, another chick I had kept. Both sat with me and listened as I grieved.

At times I think I shouldn’t get so attached to the animals. That I can treat them well and with kindness and not be attached. But I don’t want to do that. I want to have some favorites. I want to have an attachment to them. It’s part of the enjoyment of having them. When I need a break or an ear to bend, they are there for me. I never thought I would be so attached to a chicken…or two…or three..but I am. I miss my Agnes.

How to Brine Chicken or Pork

Posted on March 14, 2013 Written by Serena 2 Comments

Most people over cook meat…chicken is no different. I’ll admit to cooking just a “few extra minutes” to make sure it’s cooked through. So how do you get juicy tender meat but still make sure it’s cooked? Brine. Now this is not marinade. This is a way to get the meat to hold the moisture as long as possible, so those few extra minutes don’t ruin your dinner. If you are interested in why and how it works, check out Cook’s Illustrated’ simple overview. http://www.cooksillustrated.com/howto/print/detail.asp?docid=1630

There are A LOT of brine recipes. This is the one we like. Adjust as your taste requires.

You can make a gallon of this, and use only what you need.

1/2 cup sugar (brown sugar if you like a more caramel taste)

1 cup salt

1 gallon water

whatever seasonings you like–garlic (5 crushed cloves or 1 tbsp powder), black pepper ( 1 tbsp ground or peppercorns), oregano, rosemary, basil, etc.

Warm water to just below a boil, add salt, sugar, and seasonings and stir until dissolved. Allow to cool. Place meat in a container you can cover. Either a lid, plastic wrap, or plate. Add enough brine to cover meat. Place in refrigerator for at least 2 hours and up to 24 hours. When you are ready to cook, remove from container, pat dry and prepare as you like. If you don’t want it as salty, you can give it a quick rinse.