Blueberry picking

Today we went to Dufort farms in Rehoboth  owned byJohn and Carolyn Dufort.We buy our meat from this farm but they also have blueberry picking.We picked 10 lbs.It was a beautiful day to be out after all the high heat we have been having.I lost  my glasses in the bushes and Carolyn  found them for me.John  then gave us directions home to avoid rt 44 rush hour.We came across a car show then found a farm in Myrick Ma ( first time I heard of it) wih beautiful sunflowers.We bought flowers,corn and great tomatoes.What a beautiful way to spend a summer afternoon.We will freeze some berries and I will Make a pie,we made this cocktail when we arrived home.DUFORT SMASH,
Muddle a 1/2 handful berries in a rocks glass, add a Shot of vodka fill to top with lemonade and add a slice of lemon and a sprig of mint and enjoy! Dinner was all local, beets,corn,tomato,potato salad,all produce and eggs from local farms.

A Step Back In Time Hearth Cooking Event

Eggs don't get fresher than this!





Narragansett Turkeys











sugar cone





Justin

chicken on string

The table set for dinner.

On a recent Saturday night with the temperatures hovering at 30 degrees we visited Coggeshall Farm in Bristol RI for an evening of Hearth cooking and history.We arrived about 3pm and visited with the animals,Sheep,Cows (dairy and beef) chickens,turkeys.We were entertained by one of the farm managers with stories of chicken culture and how they interact.Very comical and informative.We then went on to harvest eggs from a barn full of hay,you walked into the mounds of hay looking for fresh eggs for dinner.Then on to the garden to dig some turnips,and pick up some fallen brush for the fire.We then proceed down to the root cellar where there are barrels and boxes filled with dirt or sand with root vegetables layered in them.We collected carrots and beets.There was also a barrel of brine with hams from a hog butchering class held a few weeks before.They also had slabs of bacon curing in the main room upstairs where we cooked the meal.This building has no power and this whole evening was lighted by 3 or 4 homemade tallow candles. We cooked a chicken on a string.(the chicken was from the farm)boiled root vegetables,Johnnie Cakes on a griddle,a marlborough pie in the dutch oven.We were entertained with vast amounts of history by the two interpreters,Justin Squizzero and Stacy Booth. Everything from the use of forks and knives,you use the fork to stab food and the knife to move the food to your mouth,a challenge indeed,to washing dishes in the dining room after dinner in a barrel with homemade lye soap.We learned about sugar cones and the process involved in Making them and how to use them.This was a truly authentic experience and I highly recommend you make a visit to this small intimate but very informative museum.

http://www.coggeshallfarm.org/

Turkey cooked on the fireplace

I was sick on Thanksgiving so we cooked a turkey later in the week.It took about 2 1/2 hours to cook a 12 lb turkey.It was beautifully golden and juicy.I was lazy and cooked the rest of the meal,stuffing,potatoes,squash,carrots rolls and cranberry sauce in the kitchen.I didn't want to over do and relapse.I am becoming more confident and do not feel the need to check on what ever meat I am cooking every 5 minutes.I turn it ever 15 minutes and start checking temperature after about an hour if it starts looking golden.We will soon be going to a hearth cooking dinner at Cogshall farm in Rhode Island where we help harvest and cook the meal.I don't know what we will harvest,maybe some root vegetables,eggs?This will be our third experience hearth cooking with others for a meal.I recommend the experience greatly.