Archive for the ‘Food’ Category

The Apple Bee at Hillside Homestead – Oct 26 noon to 5pm

September 20th, 2014 by Susan Odom

 The Apple Bee

Sunday Oct 26 from noon to 5pm

Free Heritage Event – Families Welcome

All are invited to Hillside Homestead’s fourth Annual  Fall event, 

 

The Apple Bee fun will include….
  • Making the annual Apple Butter! We will use a 30 gallon copper kettle outside over a roaring fire and boil down 15 gallons of sweet apple cider and 3 bushels of apples! This is the main course of our Apple Bee!
  • Historic cooking demos in the farm kitchen and tastings too! All things apple and historic will be baked, fried and simmered! Lingering in the kitchen is always part of the fun at the Apple Bee!
  • NEW! Hand sewing experience…Please join Jamie Burton, a sewer of all things oldey-timey, for a quick class on the basics of hand sewing. You’ll learn a few basic stitches and even walk away with your own creation: a scented sachet to add color and fragrance to any room in your house or to tuck under your pillow to help you sleep at night (just like the Victorians did!). There is a materials fee of $5 for this add-on opportunity.
  • Tours of the farmhouse
  • Visit with the farm animals which include, 6 pigs, 8 sheep, a bunch of chickens, ducks, Gypsy the Goose and Champ the horse! My neighbor, Rose Jelinek, is bringing her horse over for the afternoon!
  • And plenty of time for visiting and lollygagging on the porch, in the parlour or thereabouts. I hope you can make it to the Apple Bee!
The apples have just been added and now for the big boil!

The apples have just been added and now for the big boil!

 

peeling apples at the Hillside Homestead Apple Bee

Miss Sadie peeling apples! Lots and lots of apples

Mary and Jamie cooking and talking with guests in the kitchen at Hillside Homestead during the apple bee

Mary and Jamie cooking and talking with guests in the kitchen at Hillside Homestead

Bubble bowling with Katie!

Bubble bowling with Katie!

Enjoying the tree swing in the front yard!

Enjoying the tree swing in the front yard!

 

Enjoying the view at Hillside Homestead

Enjoying the view at Hillside Homestead

 

 

Oatmeal Pancakes

June 19th, 2014 by Susan Odom

We serve lots of delicious food for breakfast at Hillside Homestead. Here is the recipe for Oatmeal Cakes , which are pancakes made with leftover cooked oatmeal. The recipe originally comes from the 1904 edition of “The Buckeye Cook Book”. Just about my favorite cook book of all time! I love to make these pancakes for my guests. Sometimes my guests even like to help! Learning to make a new recipe is fun and learning to cook on a wood stove is even better! I hope you enjoy this recipe. Drop me a line if you try it out!

The New Buckeye Cook Book 1904

The New Buckeye Cook Book published in 1904. My all time favorite cook book!

 

Oatmeal Pancakes

Oatmeal Pancakes the original recipe from the Buckeye Cook Book.

1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon cinnamon
1 egg
1 teaspoon vanilla
½ cup of water or more
1 cup leftover cooked oatmeal (sometimes I add a little apple sauce If I don’t have quite a cup of oatmeal)

Mix together the dry ingredients in small bowl. Mix together the wet ingredients in a big bowl. Add the dry to the wet and mix well. If it seems too thick add a bit more water to thin it out. This recipe doubles and triples quite nicely. Bake (or fry or cook in modern terminology) on a hot griddle. Flip only once. Serve hot with butter and maple syurp or warmed apple sauce or fruit,etc. Use your imagination add banana or squash or pumpkin to the oatmeal. You could use milk instead of water. Experiment with the amount of liquid to suit your taste. This recipe is a guideline, not a mandate. Enjoy!

Written out by Susan Odom at Hillside Homestead in Suttons Bay, Mich. June 19, 2014

 

 

 

 

Farmhouse Frolic June 22 from noon to 5pm

June 10th, 2014 by Susan Odom

You are invited to Hillside Homestead

The Farmhouse Frolic

Sunday June 22, noon to 5pm

Free and Family Friendly!

 

 

Hillside Homestead is a historic farm stay, offering overnight lodging, dinners, classes and free events

Hillside Homestead is a historic farm stay, offering overnight lodging, dinners, classes and free events

 

The Farmhouse Frolic is a time for anyone to come and visit the farm. All are welcome and encouraged to come. Bring your family and friends to experience this early 20th century farm. This is a great opportunity to visit Hillside Homestead and have fun doing it! Visit www.hillsidehomestead.com or www.facebook.com/hillsidehomestead for more info!

Activities at the Farmhouse Frolic will include:

  • Historic cooking demos and tastings in the kitchen focusing on food in season, eggs and early vegetables.
  • Tour the farmhouse and the grounds
  • Waxing eggs for winter storage and a discussion on historic methods of preserving eggs. Learn about raising chickens on a small farm
  • See the farm animals: pigs, chickens, chicks and ducklings and perhaps the itinerant goose, Gypsy, will even appear!
  • Games for all ages
  • Or just enjoy some porch sitting with your friends and relax!

 

wood cook stove

My wonderful wood cook stove, a Round Oak Range.

 

Pigs pigs pigs at Hillside Homestead

Pigs pigs pigs at Hillside Homestead

Proprietress Susan Odom feeding the chickens in the yard

Proprietress Susan Odom feeding the chickens in the yard

 

A little nap after lunch

A little nap after lunch

 

 

Turnip Kraut

March 12th, 2014 by Susan Odom

Yes, you read that right, turnip kraut. That is my most recent historic food experiment.

Turnip Kraut - my first try at fermenting turnips.

Turnip Kraut – my first try at fermenting turnips.

I’ve made sauerkraut for years, the old way, nicely shredded cabbage layered with salt and allowed to naturally ferment in a crock. I had read and heard that it could be done with turnips and I always wanted to try that. And then like magic the turnip fairy came and brought me about 25 pounds of turnips. So when I found the turnips on the porch I knew what I had to do.

By the way Nic Welty runs a nice farm around here called 9 Bean Rows.  And some have said they have seen him drop off turnips on porches, although I’ve never seen that myself. I don’t have to see it, I believe in the turnip fairy!

Now-a-days ‘krauting’ is called lacto-fermentation or cultured vegetables. It is all essentially the same thing. It is a way of preserving vegetables. Pickles use vinegar. Jam uses jelly. Kraut uses fermentation.

So I followed the recipe at the top of this page, circa 1930. And then just today a great historic foodie friend, Pat Reber, sent me this recipe from Philadelphia in 1909…

Turnip Kraut.-—Peel and grate enough turnips in a crock to make a layer about 2 inches deep in the bottom of a 1-gallon jar. Sprinkle a teaspoonful of salt over it. Grate enough to make another 2-inch layer. then a teaspoonful of salt as before, and so on until jar is full. Cover with a plate that will fit down inside the jar. Put a weight on and tie a thick white cloth over top. A smooth clean rock is good for a weight. Some people use smoothing iron for such things, but that is not good for the kraut, nor the iron, either. It will take kraut 10 days or two weeks before ready for use. Should be kept in kitchen where it is warm. The Practical Farmer, Nov. 10, 1909

The two recipes are very similar. I opened up my crock of turnip kraut today…… well not quite. I tried to open it up but the wooden disc I put inside to keep the kraut down under the brine was swollen stuck! I paused for a moment and wondered what will I do? Then it dawns on me; I should ask the guys at Woodbine to help me. Woodbine is this amazing place in Suttons Bay where lumber is turned into furniture/art/apple butter paddles, machines are refurbished or reinvented, old boats are made new, flesh forks are straightened, unique metal parts are fabricated for making cider and many more wondrous and amazing miracles that I can barely understand. The machinery there astounds and there is this really nice cat named Oliver. I knew those guys could get that disc out of my crock. Those guys are great.

Jim, Gary and Fred, in intervals tried a few different approaches, which was all very entertaining. In the end a small saw was produced and the disc was removed without damaging the crock or the turnip kraut. Gary and I tasted some right away and were both quite pleased. It is nice to know that a girl like me can get a little help at place like Woodbine. It is all is so serendipitous. Jim, you know, is responsible for the beautiful built-ins in my house.

The dining room hutch that Jim built. Made of walnut.

The dining room hutch that Jim built. Made of walnut.

Anyway – back to opening the turnip kraut… once the kraut was opened and it was tasted I have to say I am very pleasantly surprised. I’m not a huge fan of the turnip, cooked with other root vegetables it is pretty good. But man oh man, this turnip kraut is just the thing. Crunchy, tangy, a bit peppery hot, strong flavored, not too sour – oh my gosh I’m sold. I like it better than sauerkraut.  It was not that hard to make and only took about 2 weeks to ferment.

Turnip Kraut in the crock

Turnip Kraut in the crock

I plan to serve it as a relish with meals, I think it will go well with pork and poultry and sandwiches with meat. It would also be very nice with some dry cured sausages, cheeses, quince paste and a few walnuts and I think some Riesling.

Turnip Kraut – I’m impressed.

 

To keep eggs… using beeswax and oats…without refrigeration…at Hillside Homestead

May 18th, 2013 by Susan Odom

Its egg season for sure! As they days get longer and longer egg production goes up and up. Here is my egg production for the last several months

  • February=47 eggs, from about 15 laying hens
  • March=160 eggs
  • April=236 from about 11 hens. 2 hens were killed by the hawks and one hen has gone broody. Broody means she wants to be a mama, so she is sitting on a clutch of 11 eggs. She does not lay new eggs while sitting on a clutch and that is ok. Because she is dong a good job of trying to increase the flock size. Sunday evening May 19 is the first chance for the eggs to hatch.
  • May=130 eggs by may 18

I’m getting more eggs than I need right now. But I remember how I ran out of eggs in December and January and February. So I’m ‘putting up’ eggs for the lean times. by following these instructions from “The New Buckeye Cook Book” published in 1904

Instructions on how to keep/preserve eggs to winter time. From "The New Buckeye Cook Book" published in 1904

Instructions on how to keep/preserve eggs to winter time. From “The New Buckeye Cook Book” published in 1904

To do this I dip the eggs in bees wax and then store them in layers of oats. The oats act as a medium for storage. They keep the eggs safe from breaking and bumping into each other. I put up 28 eggs this way so far. And about a month ago I put about 4 dozen eggs using lard instead of beeswax. I do prefer the beeswax method. I plan to do more waxed eggs for the next 4-6 weeks.

Take a peek at the waxed eggs below. The wax closes up the pores on the shell and helps them last longer.

These eggs have been dipped in beeswax to help preserve them to leaner times.

These eggs have been dipped in beeswax to help preserve them to leaner times of winter

After the eggs have completely cooled and hardened they are packed into crocks of oats  Put a layer of oats on the bottom then add the eggs. The eggs should go in big end down. Repeat till the crock is full and then cover with a heavy cloth and string. Keep the crock down in the cellar. 

Eggs coated in bees wax stored big end down in a crock filled with oats. A common way to preserve eggs

Eggs coated in bees wax stored big end down in a crock filled with oats. A common way to preserve eggs

These eggs will be great for cakes and cookies and the such. They don’t suit too well for scrambled for fried. I first learned this method when I worked at Firestone Farm at Greenfield Village, which is part of The Henry Ford. And it works!

Maybe this winter we will have enough eggs to eat pound cake all winter!

Basket of Eggs

The fruits of their labor, eggs for eating and baking!

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