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Archive for the ‘Good food’ Category

HOMEGROWN Life: How to Cook the Best Thanksgiving Turkey You’ll Ever Eat

Tuesday, November 10th, 2015


HOMEGROWN-LIFE-LT-GREENIt’s November, and we all know what that means: The holidays will be here any day now! Last year we followed the Thanksgiving turkey recipe below with our own homegrown bird, and we’ll do it again this year because it’s that good: super moist, flavorful, and sure to please your guests. It takes some preparation, but in the end, it’s more than worth the effort!


This recipe will work for a 16- to 25-pound turkey. Make sure the bird is completely thawed the day before you plan to cook it, because brining it requires at least 12 hours. It’s even better if you can brine it longer. We’re doing ours a full 48 hours.


» 1 gallon unsweetened apple juice
» 6 to 8 thin slices of fresh ginger
» 2 Tbsp peppercorns
» 2 Tbsp allspice berries
» 2 Tbsp whole cloves
» 2 bay leaves
» 3/4 cup salt
» 3/4 cup granulated sugar

Combine the apple juice, ginger, and spices in a large sauce pan. Stir in the salt and sugar. Bring to a boil for 3 minutes then allow to cool completely. We’ve designated a large water cooler, similar to the one pictured at left, for brining our bird.

Unwrap the thawed turkey, remove the giblets, and place the bird in the cooler, neck end down. Pour your cooled brining liquid over the bird. Add water until the bird is completely submerged then add a bunch of ice on top to keep cool. Put the lid on the cooler and leave it undisturbed for at least 12 and up to 48 hours. (Just make sure it’s staying cold.)

» olive oil
» 2 Tbsp chopped fresh rosemary
»  2 Tbsp chopped fresh thyme
» 2 Tbsp chopped fresh oregano
» 1/4 lb butter (1 stick), cut into pats
» 2 cups chicken broth

1. Preheat the oven to 350F. Remove the bird from the brine, letting the brine drain out of the cavity. Don’t rinse the bird.

2. Coat a roasting pan with olive oil and place the bird in it, breast-side up.

3. Using your hands, separate the bird’s skin from the breast and legs. Rub the chopped herbs into the meat.

4. Place the pats of butter under the skin in various locations, including on the legs. Pour the chicken broth over the bird.

5. Cover the bird with the pan lid or foil and put the pan in the oven.

6. Roast for two hours, basting every hour. Then remove the foil and allow the bird to brown, basting every 20 minutes.

7. Continue to roast the bird until the interior temperature reaches 165F. This can take an additional 1 to 2 hours, depending on whether the bird is stuffed. When taking the temperature, make sure the thermometer is through the thickest part of the breast and not touching bone.

You’ll end up with an incredibly moist, flavorful, and tender bird. Happy Thanksgiving!

Rachel-Dog-Island-FarmMy friends in college used to call me a Renaissance woman. I was always doing something crafty, creative, or utilitarian. I still am. Instead of arts and crafts, my focus these days has been farming as much of my urban quarter-acre as humanly possible. Along with my husband, I run Dog Island Farm, in the San Francisco Bay Area. We raise chickens, goats, rabbits, dogs, cats, and a kid. We’re always keeping busy. If I’m not out in the yard, I’m in the kitchen making something from scratch. Homemade always tastes better!

HOMEGROWN Life: Buyer Beware! Don’t Plant Those Seedlings Just Yet

Wednesday, March 11th, 2015


HOMEGROWN-LIFE-LT-GREENThis morning I saw tomato and pepper plants for sale. I also saw frost on the ground at my house. What do peppers and tomatoes hate? You guessed it. Frost.

So why in the world would a nursery be trying to sell frost-sensitive seedlings while there’s still frost outside? Come on now! We live in a capitalist society. We all know the answer to that one. The nursery doesn’t care if your tomato plants fail. They want to get a jump on selling the most popular vegetables around.

Don’t be fooled. Just because a nursery is selling it does not mean it’s time to put it in the ground! Even some of the best nurseries can make you fall victim to buying before it’s time: Spring is here! Seed catalogs are out! It’s time to plant!!!

Hold on a second. What’s your last average frost date? Not yet? Then don’t buy those frost-sensitive plants. Actually, I wouldn’t even buy them within three weeks of the average frost date. Remember, it’s an average, so some years it will be later. Our last average frost date is supposed to be sometime in February, but I’m not buying it. As I said, we had frost last night, and last year we had frost as late as mid-April. Let’s just say I learned the hard way not to plant before mid-April.

Now, you can very well plant tomatoes and peppers early if you have season extenders, but mid-March still seems excessively early to use even those. Tomatoes and peppers aren’t just delicate around frost; they LIVE for heat and prefer nights above 55F. Planting them too early can stunt them or, at best, knock them back so they don’t get a good start.

Nurseries do a disservice to gardeners by selling veggies before plants can safely go in the ground. Nothing discourages a beginning gardener like a dead plant.


Rachel-Dog-Island-FarmRachel’s friends in college used to call her a Renaissance woman. She was always doing something crafty, creative, or utilitarian. She still is. Instead of crafts, her focus these days has been farming as much of her urban quarter-acre as humanly possible. Along with her husband, she runs Dog Island Farm, in the San Francisco Bay Area. They raise chickens, goats, rabbits, dogs, cats, and a kid. They’re always keeping busy. If Rachel isn’t out in the yard, she’s in the kitchen making something from scratch. Homemade always tastes better!


HOMEGROWN Life: Farmer Dyan Gets a Four-Legged Valentine

Tuesday, February 17th, 2015



Oh, Romeo, Romeo.

Is there anything more endearing than a newborn lamb?

Meet my Romeo!












I made the decision last fall not to breed the ewes and to take a year off from lambing. Last winter was tough. We had a lot of snow and it was frigid for weeks on end, sort of like this winter. But when January came rolling around, even with blizzard after blizzard threatening, I started missing lambs.

dyan2I called Brian, my farming mentor and friend. I told him my plight. He just laughed. As one animal nut to another, he understood. So, I put in my order for a ram lamb. I even told him if he had one that needed bottle raising, I’d take it. Two days before Valentine’s, I got the call. His ewe Marianne had twins but no milk. I drove over to take a look. Romeo came home with me two days later.

It happened to be Valentine’s Day—thus the name. So, Romeo has joined the Bittersweet flock.

I’ve raised lambs on bottles, but only ones who just couldn’t get the knack of nursing. I bottle fed them, but they lived with their moms out on pasture and in the sheep barn. Raising a lamb inside, sharing your home with and being the one on whom a lamb relies for everything, is a different kind of commitment and a 24-hour-a-day job.


It took just 24 hours for Romeo to steal my heart. I love that he follows me around the house, his tiny hooves clipping along behind me. Lambs grow very quickly, so even though he’s small enough now to sit in my lap and nap or enjoy his bottle, I know that, in a few short weeks, he’ll be (almost) too big to do that.

I also already know I’ll miss it. So, when he calls from his playpen, simply because he wants to come sit with me, I’m happy to oblige. It seems a small thing to ask. After all, it wasn’t his choice to have a strange human be a substitute for his real mom. For now, I’ll let the dust bunnies have their way with the corners. The laundry can be done another day. I have a baby lamb to cuddle.

dyan3Looking outside my window, with snow swirling around and the day coming to an end, my world is blessed with a lamb sitting on my lap as I type these words. I can feel his tiny heart beating and hear his baby breath flowing in and out of his newborn chest. Let the snow fly, let banks of white stuff pile up outside my door. Thanks, winter. It’s time for lambs.


HOMEGROWN-life-ireland-4Dyan Redick calls herself “an accidental farmer with a purpose.” Bittersweet Heritage Farm, located on the St. George peninsula of Maine, is a certified Maine State Dairy offering cheeses made with milk from a registered Saanen goat herd, a seasonal farm stand full of wool from a Romney cross flock, goat milk soap, lavender woolens, and whatever else strikes Dyan’s fancy. Her farm is also an extension of her belief that we should all gain a better understanding of our food sources, our connection to where we live, and to the animals with whom we share the earth.