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How I Stopped Being Too Busy and You Can, Too.

Posted on January 19, 2018 Written by Serena 2 Comments

Before my life on a farm, I never remember saying “I’m too busy” very often.  I had a career that kept me busy, at times a work-out routine that was taxing, I worked all through undergraduate and graduate school, but I really don’t remember telling people I couldn’t do something because “I’m too busy”.  Yet I found myself saying those words almost daily once on the farm.

Don’t get me wrong, there is a lot of work to be done on our farm.  A. LOT.  Between normal household tasks, caring for and feeding animals, and trying to revamp our farm buildings to suit our needs, one thing we are never short on is work to be done.  I realized every time I spoke those words, my stress level would go through the roof.  I became overwhelmed, irritable, and often, just ready to quit everything.  If Fred so much as mentioned something that needed to be done, there was a chance I would just sit down and start crying.  I was just too busy and saw no end in sight.

Fred is always telling me, “there is always work to be done; it will get done eventually”.  He loves to tell the story of his father telling them as kids they could get a tree house when all the farm work was done.   Fast forward to today–still waiting on that tree house.  Farm work is never done.  But here’s the deal—I am a list maker, a planner, a scheduler.  I NEED to know what has to be done, when it will be done, and be able to cross things off a list.  That combined with those three stressful words coming out of mouth every day made me unproductive.   Why?  Because I believed I was too busy.  Too busy to go to dinner, to go to a meeting, to see a friend, to do anything that meant leaving the farm. Too busy to relax and have some down time to watch a movie or do a puzzle.  Sometimes it even meant too busy to stop what I was doing and eat.

If this sounds the least bit familiar, know you are not alone and there is a way to relieve the pressure of being too busy.  You don’t have to start cancelling appointments, quit your job, or run away to live in the mountains.  All you have to do is say 4 simple words…is it a priority.

I don’t remember if I heard it or read it somewhere, but I basically realized it wasn’t that I was too busy to leave the farm to do something, or start a new project; it wasn’t a priority.  That one word–priority–shifted everything.  I try to make sure “I’m too busy” never come out of my mouth now.  I am never too busy for anything.  I do, however, make things in my life a priority.  If I am invited somewhere or have an opportunity to take a class, my first thought is “is it a priority?”  If it is, I do it.  If it’s not, I don’t.  If I decline an invite it’s always with, “I have other priorities I am focused on right now.”  Is it semantics? Maybe.  But know what?  The number of times I get overwhelmed has dropped significantly.

When we tackle our to-do list, we do it the same way–what are the priorities?  Now, just because it’s a priority does not mean it will get done right away or that it won’t get bumped to the bottom of the list. Emergencies happen and the day can get completely turned upside down. But knowing my priorities I can focus on what needs to be done right now.  Now when I walk by the garden overrun with weeds, it’s ok because that’s not a priority. And when a friend asks me to lunch, I can say yes without feeling like I am slacking off because having some downtime with those I care about is also a priority.

So the next time you are about to say you’re too busy, stop and ask yourself, “is it a priority?”  Taking that moment before you reply, you may be surprised what the answer really is for you.

Filed Under: Farm Life

The Best Chicken Pot Pie

Posted on December 15, 2017 Written by Serena Leave a Comment


potpie

Winter is finally here!  The wood stove is going all day and night, we bundle up to do our chores, and I get to make comfort foods that are only made in the winter–like chicken pot pie.  A few years ago I was on a chicken pot pie kick, but we haven’t had them in quite some time and I am not sure why.  They are so easy and I love a good chicken pot pie.

I am not talking about ones from the freezer aisle or that horrid fast-food chain (you know the one).  I am talking about homemade, simple ingredients, keep you warm on a cold night, kind of pot pie.  In the past, I have made passable pot pies, edible pot pies if you will.  But this is an amazing chicken pot pie. So amazing that my husband who has never liked chicken pot pies now complains that I don’t make them enough.

If you want all the fancy pics with step by step instructions, go here to get the full experience. While you are waiting for the pot pie to cook, browse around the recipes because there are some really, really, REALLY good ones (I could seriously drink her homemade BBQ sauce).  If you trust me, just scroll down and make it–you won’t be disappointed!

There’s a lot of room for changes in this recipe…here’s what I did:

No corn or peas; subbed green beans.

Subbed sweet potatoes for regular potatoes.

The original recipe called for poached breasts, but I used my crockpot chicken.  That way you get homemade broth, too.

I wouldn’t add any extra salt after the 2 tsps. and I added a large pinch of dried sage.

I halved the recipe and used three 2 cup Pyrex bowls, but next time I will use 1 cup bowls (we did eat it all, but we really should not have) or fill the 2 cup bowls only halfway.

I froze these twice and both times it was as good as freshly made. I use Pyrex, so I placed it in a cold oven, then turn it on to make sure the Pyrex heats slowly. Cooking from frozen is about 45 minutes. Also, I smoked a chicken and made broth with the bones and it was AMAZING!  It had a sweet smoky warm flavor that we now crave.

Homemade Chicken Pot Pies

Adapted from simplyscratch.com

Yield: 6 servings
Prep Time: about 1 hour {not including making your own pie crust or broth}
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes {give or take}

Ingredients:

1 pound cooked chicken
1 stick of Butter, divided
2 whole Carrots, peeled and diced small
2 Celery Stalks, diced small
1 cup Diced Cooked Potatoes (sub sweet potatoes)
1 medium Yellow Onion, peeled and diced small
1 cup Frozen Peas (sub green beans)
1/2 cup Frozen Corn (sub any veggie you like or add more of another)
3 cups Chicken Broth, warmed
1-1/2 cups Whole Milk (or 1 cup whole milk + 1/2 cup heavy whipping cream)
1/2 cup Flour
2 teaspoons Kosher Salt, more or less to taste
1/2 teaspoons Black Pepper, more or less to taste
1 tablespoon Dried Parsley
1 teaspoon Chopped Fresh Thyme
1 large pinch Dried Sage (optional)
1 recipe for Homemade Pie Crust  (Cook’s Illustrated suggests Pillsbury Ready to Roll pie crust if you don’t want to make your own)
6 (10-ounce) Ramekins, 1 cup or 2 cup pyrex bowls.

Directions:

TO COOK THE CHICKEN: Place a whole chicken in a crockpot and cover with water. Cook on low overnight. Remove and debone chicken in the morning. Place all bones back in the crockpot of broth and simmer for another 4 hours.  Shred chicken with two forks and chop any large pieces.  Put in the fridge until ready to make the pot pies.

TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease six 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold. If you are freezing in pyrex with lids, cut the dough to fit into the bowl and up the sides a bit; not over the sides.

Melt 3 tablespoons of butter in a large Dutch oven.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.

Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes.

Next add in the frozen peas, corn, or other veggies, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste, add seasoning further, with up to a teaspoon more of salt and a little more black pepper if desired.

Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked (sweet) potatoes into each prepared ramekin.

Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over the top and crimping the edges. With a sharp knife make slits for ventilation.

Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.

Remove and let them cool for 10 minutes before serving.

NOTES:

*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.

*This can also be made in one 13×9 baking dish.

Two to cook, four waiting for crusts and into the freezer for later.

Let me know how they turned out for you in the comments below.

Filed Under: Recipes Tagged With: recipes

Winter Delivery

Posted on September 27, 2017 Written by Serena Leave a Comment

We are moving into the off season and you may be wondering how you’ll keep your freezer stocked with delicious meat to feed your family through the winter if the markets are closed.

Well, don’t worry, we have you covered!

Each month we will have a pick-up at our normal market locations.  I will send out my usual email with a reminder of the pick-up day/time and a deadline for orders.  If you aren’t on our email list, you can subscribe to the right of this post. Pick-up is by order only, so I won’t have any extra product available on those days.

PICK-UP DATES
November 11          
December 2          
January 6
February 3          
March 10          
April 7          
May 5

For our Wildwood customers, pick-up time is 11:30am-12pm. I will park as close to my regular market spot as possible.

For Washington customers, pick-up time is 10am-10:30am at the lower parking lot next to the market pavilion.

If you are picking up, I will have your phone number and text with my exact location if we can’t meet there for some reason.

Click here to place an order. 

Please visit our “Where to Buy” page to keep up with any changes.

If you have any questions, or would like to arrange home delivery, please email us at [email protected]

 

Filed Under: Farm Life Tagged With: delivery

Breeding to Butcher–Part 3 Going to Market

Posted on September 15, 2017 Written by Serena 3 Comments

Our last batch of hogs are back from the processor, so it seems like a good time to talk about the worst part of our job.  One of the most common questions we get is “how do you kill/eat the animals you raise”?  I write about death on the farm here, but the short answer is…it’s hard. Really, really, hard.  Just thinking about it gives me knots in my stomach.

Once the piglets are weaned, they spend their life out on pasture eating grass and rooting up whatever they can find.  When the nuts are falling off the trees, they go into the woods to hunt for acorns, hickory nuts, and walnuts.  They lounge in the sun and make giant wallows to cool down in.

Even though a sow can breed 3 days after weaning, we wait at least 3 months to give her some time to recoup.  We also saved a gilt (female) from Corky’s litter to use as a replacement breeder.

We wait until our pigs are at least 7 months old before they go to the butcher.  Heritage breeds grow slower than commercial breeds and the extra time allows for a better flavor and texture of meat.  We also get our hogs to about 250-300 pounds before butchering.

When we had Shooter butchered, they let me stay through the whole thing, walked me through what and why they were doing what they did, and answered all my questions.  It was hard. REALLY hard.  But if I am going to sell meat, I want to know exactly what is happening to my animals when I take them to the butcher.  If someone has a question about the process, I want to be able to answer from my personal experience, not from what I have read or heard. Having a processing team I trust makes it a bit easier, but my heart still aches as we drive away.  Every time, I hold it together until we go feed the others.  Then the tears start to flow.

It’s something that will never get easy.  Like with the chickens.  Number 650 is just as hard as number 1. I think there’s a difference between getting used to it and coming to terms with it.  Getting used to it means I have been doing it too long and I have lost my compassion for the animal and for the gift they are giving us.  Coming to terms with it is knowing that how we raise our animals and how they are butchered makes a difference.  That’s how I know we are giving our animals a great life.  If we didn’t care, it wouldn’t be this hard.  I never want to be ok after we take an animal in to be butchered.  Even though it would be harder, both physically and emotionally to do it ourselves, I do wish we could.  We are lucky enough to not have to load up our chickens to haul to a processor, and I wish that were the case with our hogs and cattle.

We hope you have enjoyed the journey we take from breeding our sows in Part 1, to having piglets in Part 2, and now understanding why giving our hogs the best life they can have is so important to us.

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Filed Under: Our Animals, Pigs Tagged With: pigs

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Welcome to Stuart Farm!

We’re Serena and Fred Stuart. While raising healthy and happy animals is our #1 goal, we’re also here to serve you! If you’re looking for help in navigating healthy eating and living, you are in the right place! We’re here to answer your questions and help you feed your family meat and eggs you can feel good about. We share farm stories that gives you a peek into our life, recipes to try, health tips, and more. We hope you enjoy coming along on our farm adventures.

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