Hello and what’s new in your world? Here at Quiet Farm we very much wish that winter would appear already. We haven’t had even a dusting of snow since that frost back in October, and it’s barely cold enough to freeze the animals’ water or kill off all the aphids on the kale. Far too warm for late November – but don’t you worry, our trusty politicians are taking care of that pesky climate collapse issue even as we speak.
Our fall harvest has all been successfully preserved; the last of the ripe tomatoes went into the sauce pot yesterday. Chiles are drying in the sunroom, ready to be pulverized into chile powder; pumpkins and squash are neatly stacked on shelves; apples and onions remain in cold storage in our insulated woodworking shed. We are stocked and ready, and we invite Serious Winter to show up immediately if not sooner.
Here are a few more things we’ve been up to recently, if you’d like to see:
Bright, tart pomegranate seeds make these amazing waffles even better.
Obviously we’ve discussed the waffles previously, but yet here we are again. I made a fresh batch last weekend and since holiday brunches and family gatherings and all sorts of festivities are lurking just around the corner, I must evangelize the waffles once more. Please, dear friends, if you do not make one other thing from scratch this holiday season, please make these waffles. I know this level of devotion to a seemingly innocuous breakfast food seems a bit over the top, but trust me – these are the best waffles ever, and you can stop Googling ‘best waffle recipe.’ Plus they’re very easy to make, and they freeze beautifully – you can just have fabulous homemade toaster waffles any time you like, and you can also stop buying expensive processed frozen waffles with mysterious ingredients! The recipe hails from Fannie Farmer by way of Marion Cunningham’s brilliant The Breakfast Book, which I highly recommend. (But seriously, go make these waffles. Do it now.)
Making hot sauce is always part of our farm preservation work each year. Although I’ve experimented with lots of different types of hot sauces, for the moment I’m keeping it simple – one fiery-sweet red version, very loosely based on Sriracha and this Melissa Clark recipe, and one fermented serrano version, a rough knock-off of green Tabasco. The red hot sauce is definitely milder, with a gentle undertone of sweetness from the red bell peppers, while the green is a tangier, sharper vinegar-based sauce, used more sparingly. As a personal rule, I don’t love aggressive, punch-in-the-face hot sauces; I want a bit of heat but would still like to taste whatever I’m eating. Hot sauce is simple and inexpensive to make at home, keeps indefinitely and is a thoughtful consumable gift for anyone on your list who likes things spicy. (P.S. If you buy classic Sriracha, save, wash and reuse the iconic squeeze bottles for your own homemade hot sauce.)
Small part. Big impact.
I don’t in any way fancy myself an influencer, but if I can influence you to NEVER, EVER buy GE appliances, please allow me to do so. We have a full suite of GE appliances in our kitchen – all of which came with the house – and every single one has failed at least once. Most recently we found ourselves without a functioning oven, which is quite challenging for someone who bakes on a more or less daily basis. Some investigation and a few helpful YouTube tutorials later, we ordered a new igniter. (Of course, I foolishly ordered the first igniter from GE and it arrived pre-broken, thanks to their careless packing. The second igniter, from an entirely different company, arrived in perfect condition, but obviously it was now two weeks later. Thanks again, GE. You’re tops.) We successfully installed the new igniter – a five-minute job, though gaining access to the compartment and putting everything back together neatly made it more like an afternoon – and lo and behold, we thankfully once again have a working oven. As always, successfully learning to repair things ourselves goes a long way towards our goal of self-sufficiency.
Crispy, salty, savory and delicious hot or at room temperature – galettes are winners.
And of course with a working oven, we can once again make delicious meals like galettes! Like the waffles above, we’ve extolled the virtues of galettes previously – they can be sweet or savory, hot or cold, made in advance or pulled fresh from the oven – and they lend themselves well to using up whatever odd bits and ends you might have on hand. They’re also beginner-friendly, if you’re intimidated by all the perfect pies you’re seeing right now; galettes are designed to be “artisanal” and “rustic” which – fun fact! – are both Latin for “messy” and “imperfect.” This time of year our galettes are most likely to have fall flavors, like delicata squash, caramelized onion, peppery goat cheese, sage and rosemary – but honestly, you can put pretty much anything you want in one. If you’ve got a couple rounds of pastry dough in the freezer you’re halfway there; galettes are easy to prep for holiday gatherings and perfect as a vegetarian main dish or as a simple, impressive dessert.
And finally, it’s always nice to observe our camelid herd lounging peacefully in the pasture; if they’re at rest, it means they’re getting plenty to eat. We’re regularly challenged by this rebellious bunch of feral miscreants, but they add a certain flair to Quiet Farm, and we’re glad to have them here.
Wishing you all the best during a tough time of year, dear friends.