Piper Here!

Well hullo, there! I’m Piper and I’m waggingly-happy to be your FARM DOG guest blogger today. OK, so I’m not truly a farm dog every day but, heck, my peeps were raised as farm dogs (think Lassie) and I like to channel that rich heritage. Especially here at beautiful Merry Mount. And it was beautiful last weekend when my mom Vivi and I drove down to the farm to hang out with Rett and Pat, their dog Minnie (who, excuse my language, can sometimes be a little bitchy), some other friends and goats, chickens (yum!) and a curious little cat.

Boring start to the weekend because the grownups just wanted to talk and hug and talk some more and whip up stuff like blackberry-gin-mint cocktails and goat-cheese-and-sauteed-cherry dip. I say, where’s the beef?

 

We did get to take a walking tour of the property, though, and saw a HUGE garden that Rett has planted with tons of vegetables and herbs (can you grow bacon?), and her lovely rose garden that looks like a great place to maybe take an afternoon nap.

 

But whoa, what’s that SMELL? I usually like strong stinky stuff (even to roll in sometimes), but this billy-goat tops them all. He reeks! I think he’s trying to get a date with one of the pretty little girl goats. They like to tease him but by golly, I don’t think they’re ready for any deep relationship with Walt. He’s all a-flutter though and can’t stop yodeling and sticking his dang tongue out to try and get their attention. Whew-ee and P.U.

 

The chickens are pretty fun, especially in their moveable chicken wagon that Rett built. I say, a box of chicken is always fun! Preferably deep fried!

We sniffed flowers – lots of colorful flowers! Boy that Rett sure does have a green thumb. Everything looks so pretty at Merry Mount.

 

Especially the “big sky” down here. Mom took some neat photos.

The weather cooperated and everyone could, as they say, have dinner al fresco on the back patio. Well, by everyone I mean everyone but me and Minnie. The grownups had pork tenderloin with peach/mustard sauce, potatoes and roasted asparagus and a salad. Me? I had Earthborn Meadowfeast. Oh yeah, and their dessert was a white Russian sorbet. Now that sounded good! (I know mom liked it!)

Next morning I woke up early. Mornings at Merry Mount can be very pretty! We hung out w/ the animals and enjoyed the peacefulness

at the farm. And breakfast was served on the patio (Yes! There was bacon!)

Here are some recipes for you!

Appetizer: goat cheese with sautéed cherries and pistachios

8 oz soft goat cheese, room temp

1 cup fresh summer cherries, cut in half and pitted

1 T plus 2 t. olive oil

½ cup pistachios, lightly toasted and roughly chopped

1 t chopped fresh thyme

Mound the goat cheese in a pretty serving dish. Run the back of a spoon through the soft cheese, forming peaks and valleys.

Warm 1 T of the olive oil in a sauté pan; add cherries and sauté until fragrant and beginning to caramelize, about 5 min. Spoon warm cherries over and around the goat cheese. Sprinkle with pistachios and thyme. Drizzle with remaining olive oil. Serve with crackers. (NOTE: Mom thought this would be even better with some finely diced jalepeno peppers for a little "heat"!)

White Russian Sorbet

3/4 cup of decaf espresso, brewed

1/3 cup sugar

single serving packet of decaf instant coffee

 1 T corn syrup

3/4 cup heavy cream

1/4 cup vodka

1/4 cup kahlua

1/2 cup nonfat milk

Add all to blender and blend. Refrigerate for several  hours. Whisk and process in ice cream maker!

May Day at Merry Mount

Piper and I headed to Merry Mount for our first May Day celebration at the little farm, a tradition that Pat and Rett hope grows and becomes a yearly event. You see, May Day holds special meaning at Merry Mount. Before they moved in, we had been brain-storming possible names for the estate, and Pat woke up the next morning with "Merry Mount" in mind. He knew it was a Nathanial Hawthorne short story. . . and sure enough, when he looked it up, the words seemed a perfect fit for their new adventure. Here's the first paragraph of the piece from 1836:

BRIGHT WERE days at Merry Mount, when the Maypole was the banner staff of that gay colony! They who reared it, should their banner be triumphant, were to pour sunshine over New England's rugged hills, and scatter flower seeds throughout the soil. Jollity and gloom were contending for an empire. Midsummer eve had come, bringing deep verdure to the forest, and roses in her lap, of a more vivid hue than the tender buds of Spring. But May, or her mirthful spirit, dwelt all the year round at Merry Mount, sporting with the Summer months, and revelling with Autumn, and basking in the glow of Winter's fireside. Through a world of toil and care she flitted with a dreamlike smile, and came hither to find a home among the lightsome hearts of Merry Mount.

And Pat and Rett are enjoying every moment at beautiful Merry Mount! Speaking of flowers, Rett now has more than 20 rose bushes planted in her rose garden! I'll post mid-summer photos showing the pretty blossoms in a few months!

It was a gorgeous day at the farm!

And a breath-taking sunset.

Piper seems to really like it here.

And Minnie is her cute and zippy self!

We said Hi to the chickens and sweet goats.

Did some farm chores.

Had a late afternoon toast in the yard.

And Piper and I had fun with our shadows!

We had a nice dinner together -- I brought the ingredients to experiment with something new -- Thai Chicken and Coconut Noodles.

And later I even talked Rett into playing Gin Rummy. You've heard of large-print books; well the only cards she could find were large-print cards! The three of us had fun and lo-and-behold, Rett won!

Another nice visit to Merry Mount -- hopefully the start of a May Day tradition!

Here's the recipe for the Thai Chicken and Coconut Noodles:

16 ounces rice vermicelli, uncooked

2 tablespoons olive oil

16 ounces chicken, cut into bite sized pieces

1 cup light coconut milk

¹⁄₄ cup creamy peanut butter

2 tablespoons soy sauce

3 garlic cloves minced

¹⁄₂ teaspoon curry powder

1 tablespoon brown sugar

¹⁄₂ teaspoon cayenne pepper

2 cups baby portabella mushrooms, sliced

1 red bell pepper, chopped

5 scallions,, sliced

2 tablespoons fresh basil, chopped

1 lime

¹⁄₂ cup toasted coconut

¹⁄₂ cup chopped fresh cilantro

6 hot Thai chiles, minced (optional)

Heat water for noodles and cook pasta 6-8 minutes or according to package directions.

Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.

Meanwhile, toast coconut.

Using a whisk, mix together ingredients for sauce: coconut milk, sunflower butter, soy sauce, garlic, curry powder, brown sugar, and cayenne pepper.

Heat oil in large pan until almost smoking.

Add chicken and stir-fry until almost done and nicely browned.

Add bell pepper and cook 1-2 minutes.

Add mushrooms and cook until they are tender.

Add chopped scallions, basil, and the juice of the lime and cook briefly.

Stir in sauce mixture and allow to heat.

Add cooked noodles and chopped cilantro and toss until thoroughly coated.

Allow to heat through then remove from heat.

Serve garnished with toasted coconut and minced chiles.

It's-Almost-Spring Visit

After a long, gray Ohio winter, Piper and I were ready for a little Merry Mount visit, even though the weather was a bit chilly and the land a bit muddy. We didn't care! It was great to be back at the farm!

 All I had to do was don some super-hefty farm boots.

And head out to the barn with Rett. Why hello girls!

A little exercise.

Showing off their climbing skills.

And a kiss from "mom"!

I was lucky enough to get the chance to gather some still-warm eggs from the hen-ladies. Breakfast tomorrow, of course!

We are all ready for spring. . . and Rett is busy planning the expansion (serious expansion) of her rose garden. She showed me a catalog that she'd ordered some rose bushes from --  this one, and that one, and oh yeah this one too. I think she happily ordered at least 10 new rose plants -- beautiful colors and names like Sunset and Moondance and Summer Nights. Can't wait to see the results!

That evening, while Ella enjoyed her dinner, we made a pretty fabulous meal too -- blackberry pork tenderloin, roasted asparagus and brown rice. Enjoy!

Blackberry Pork Tenderloin

Brine:

2 lb pork tenderloin, silver skin removed

¼ cup salt

3 cups warm water

2 T apple cider vinegar

dash red pepper flakes

2 T brown sugar

1 cup ice cubes

Rub:

1 T olive oil

Salt and pepper

Glaze:

½ cup blackberry preserves

¼ cup soy sauce

1 T butter

2 cloves garlic, minced

1 t grated ginger

dash red pepper flakes

2 T apple cider vinegar

pepper

Garnish:

Scallions

In a gallon size freezer bag, place brine ingredients and pork. Brine for exactly 20 min, remove and pat dry.

Preheat oven to 425. Meanwhile, prepare blackberry glaze. Melt butter in small saucepan; add garlic, ginger and red pepper flakes and sauté for 30 seconds. Stir in blackberry preserves, soy sauce, vinegar and pepper. Let bubble for a minute or two.

Rub pork w/ olive oil and salt and pepper.  Heat 1 T of olive oil in skillet; add pork and sear each side until browned, about 1-2 min per side. Place pork on baking sheet (covered with nonstick foil).

Divide glaze in half. With one part, brush pork with glaze and roast for 15 min. Brush with glaze again and roast for another 15-25 min or until it registers around 150 degrees.  Remove from oven and let rest for 10 min.

Warm the reserved sauce. Slice pork, drizzle with sauce and sprinkle with scallions. 

Goodbye til next time, Merry Mount!

A Farewell to Jackie

Here's my little tribute to Jackpot, truly a one-in-a-million doggie. Jackie will be missed by all. . . but we trust he is frolicking in dog-heaven with his pals Sweetie and Rio.

 

I usually add a recipe at the end of the MFBAF posts so I was trying to find one that Jackpot might like. Well, he would like anything, really. I decided the family he left behind might want some comfort food today, so here's a warm and cozy soup recipe that might help:

Roasted Tomato Soup

Two 28-ounce cans whole tomatoes, drained
1 tablespoon olive oil
1 tablespoon light brown sugar
1 shallot, quartered
Salt and freshly cracked black pepper

3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons red wine
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock

1 bay leaf
1/4 cup heavy cream

Preheat the oven to 400 degrees

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallot, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the red wine and bay leaf. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. Remove bay leaf

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.