Hidden Springs Farm: October 2008
Greetings Friends,
The Fall weather is prefect at Hidden Springs Farms. We are enjoying the cooler weather and the colorful changes in the leaves on the trees. I've decided that in my next life, I'm coming back as a barn kitty. As you can see, Tiger has it rough at the farm. I think it must be nice to run and play in the pastures and then sleep with the cool breeze blowing lightly over you. I snapped this picture of Tiger actually sleeping on the fence. She woke up when Jake, our new border collie, got a bit to close.
Romance is also in the air at Hidden Springs Farms. The boys are all with their ladies and everyone seems happy. That means that we will have new kids arriving starting in March! Sampson, our Angora Shire, has two new lady friends. Megan and Black Betty are playing a little hard to get, but Sampson is determined! We've also added 6 yearling Angora wethers to the farm to keep Ernie and Isabella company. We just finished doing the fall shearing so everyone will have time to put one a new angora coat before the really cold weather gets here.
Another recent addition is our baby chicks. It is unbelieveable how quickly these little guys and girls grow. I think all they do is eat! 
We are getting ready for the colder weather because we know it will be arriving shortly. The greenhouse was moved to a new location and we've moved several of our herbs indoors so we can continue to enjoy them even when the weather turns cold.
With Thanksgiving right around the corner, we thought you might enjoy this Stuffing Recipe. Use fresh Sage for a fabulous flavor:
Sage Stuffing
- 1 medium onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 7 tablespoons unsalted butter, divided
- 1 good-quality baguette (1/2 lb), cut into 1-inch cubes (8 cups)
- 1/3 cup chopped celery leaves
- 1 1/2 tablespoons chopped sage
- 1 cup turkey stock or reduced-sodium chicken broth
- 1 large egg
- Preheat oven to 400°F with rack in lower third. Butter a 1 1/2-quart shallow baking dish or gratin dish.
- Cook onion and celery in 6 tablespoons butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.
- Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more
Happy HALLOWEEN to everyone! We hope everyone enjoys Fall. The holidays will be approaching quickly. We hope you'll find some time to come and visit us soon!
Your Friends at Hidden Springs Farms