Crockpot BBQ Beans and Pulled Pork Sandwiches


This is a crockpot meal – excellent for those cold wintery days. In Texas, our coldest down here is maybe in the 20s. Last night it got down to 50 – and has been in the 70s during the day – in November! Overall, the Fall has been wet/warm. Predicting a wet Winter. 

Anyways – my biological clock must have pre-prepped for this cold snap because I was in a mood for some good hearty mock “baked beans” and pulled pork sandwiches. I always just “wing” meals – so there isn’t a vey specific recipe – but it came out excellent! 

Recipe:

Ingredients:

  • 1.5 lbs Pork meat (boneless)
  • 1 – 18oz Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
  • 1.5 cups beef broth
  • 2 cups water 
  • Red beans (uncooked)
  • Green onion (we used 4 immature red onions from the garden- greens and all)

Directions:

  1. In a crockpot, put a pork piece in the bottom. Add 3/4 to the whole container of sauce on top of the meat (depending on taste). 
  2. Slice onions and add in (use as many as you want for taste). Add beef broth and water. Add as many red beans as you like – but make sure to leave enough liquid space for their expansion once cooked. 
  3. Set to high and cook until beans are tender and pork comes apart easily. Check on water levels and add water if necessary; 6-8 hours cook time. Once to the tenderness of your liking, take out pork and pull apart. Make into sandwiches with mayo and pour sauce from the pot onto the sandwich. Eat beans as the side dish. OR – eat together for a mock “baked beans and pork”! 

November 20, 2017

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Sweet and Sour Pork Stir Fry


Made this homemade adapted recipe from mostly Farmer’s Market ingredients (and some of our garden ingredients) served over a bed of white rice! Very adaptable to whatever veggie/meat/broth combo that is in season at your local farmer’s market. 
Recipe: 

Main dish:

Slices of pork

1 cup kale, chopped

1 cup zucchini, chopped

1 cup bell pepper, sliced

3/4 cup carrot, chopped

1/4 cup onion, chopped

Sauce:

2 tbsp soy sauce

2 tbsp ketchup 

1 tbsp red wine vinegar

1 tbsp brown sugar

2/3 cup beef broth

1 1/2 tbsp cornstarch 
1. Heat wok on medium high with a little bit of oil and sauté pork until browned (doesn’t have to be fully cooked). Take out and set aside. 

2. Heat wok again on medium high heat with oil and sauté veggies 10 minutes. Meanwhile, mix together sauce in a different bowl. 

3. Add back pork and mix. Make a well in the middle of the pork/veg mixture and pour in the sauce. Do not mix. 

4. Cook untouched until sauce starts to thicken, then mix all together. Cook till veggies are tender. Serve over bed of white rice. 

Makes two servings. 

Current Harvest

Produce we have for sale at the moment:

  • Purple Top Turnips
  • Sparkler Radishes
  • Lettuce Mix (6 lettuce combo)
  • Colored carrots *limited*
  • Noble Spinach

Here is what we have planted and on the way:

Harvesting in late November/December

  • Catskill Brussels
  • Red express cabbage
  • Dutch round cabbage
  • Heirloom Michele cabbage
  • Heirloom Italian Savoy cabbage
  • Green Cauliflower 
  • Purple cauliflower 
  • Snowball Y cauliflower 
  • Purple Long Broccoli *limited*
  • Waltham Broccoli 
  • Detroit red beets
  • Colored beets (including yellow)
  • Colored Swiss chard
  • Lettuce Mix (spicy blend)
  • Mustard blend (stir fry)
  • Green onion
  • Snow peas
  • Arugula 


Updated November 18, 2017

Our Harvest Calendar

Here is our approximate harvest calendar 

Harvesting now through Spring (just started!):

  • Purple Top Turnips
  • Sparkler Radishes
  • Lettuce Mix (6 lettuce combo)
  • Colored carrots *limited*
  • Noble Spinach

Late November/Early December through Spring (weather permitting!)

  •  Catskill Brussels
  • Red express cabbage
  • Dutch round cabbage
  • Heirloom Michele cabbage
  • Heirloom Italian Savoy cabbage
  • Green Cauliflower 
  • Purple cauliflower 
  • Snowball Y cauliflower 
  • Purple Long Broccoli *limited*
  • Waltham Broccoli 
  • Detroit red beets
  • Colored beets (including yellow)
  • Colored Swiss chard
  • Lettuce Mix (spicy blend)
  • Mustard blend (stir fry)
  • Green onion
  • Snow peas
  • Arugula 

Updated November 18, 2017

Lemon Blueberry Raspberry Bread

   
This bread is so moist and is a favorite at the farmer’s market. We always sell out of this bread. All of the flavors make you want to have more than one slice! 

It is super easy to make and fast – that’s why they call them “quick breads”. 

Ingredients:

  • 2 eggs (farm fresh eggs make the bread yellower than store bought eggs)
  • 1 cup sugar
  • 1.5 tsp vanilla
  • 3 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 5 tbsp melted butter
  • 1.5 cups flour (plus extra to coat berries)
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 2 tbsp vinegar
  • 1/2 cup blueberries*
  • 1/2 cup raspberries*

* you can add a little more to make it moist, but not too much to where the loaf won’t form. 

How to make:

  1. Preheat oven to 350 degrees. Combine eggs, sugar, vanilla, lemon juice, lemon zest, and melted butter in a mixer with a paddle attachment until combined. (You can also make it without one) Turn off mixer.   
  2. In another bowl, sift together flour, baking powder, and salt. Set aside.  
  3. In a liquid measuring cup, measure out milk and then put in the vinegar – let sit until it has a lumpy consistency.    
    Before Vinegar
      
    After Vinegar
     
  4. Turn back on mixer and alternate pouring in flour mixture and milk mixture until combined. Turn off mixer.     
  5. In the old flour bowl, put berries together and add flour to coat. Take bowl off mixer and mix in berries by hand.       
  6. Pour into a greased loaf pan. Bake 45-50 minutes or until it doesn’t jiggle when moved and toothpick comes out clean. The top will also become a light brown color.  
  7. Let cool on baking rack for 15 minutes in the pan and then take out of pan and cool for another 15 minutes or until it is cool enough to cut without it falling apart. Makes one yummy loaf.       

Lemon French Toast

  
Lemon French toast is a breakfast favorite around here – it is light and fluffy and so flavorful that your mouth just can’t get enough! Here is my recipe from our table to yours!

Ingredients:

  • Any slices of bread: use any bread you please! Try out new things – pictured is our homemade buckwheat wheat white bread that didn’t rise – we usually use a cinnamon raisin for this that we buy from Beyond Bread Bakery from the local farmer’s market in Bandera, TX. 
  • 2 eggs – fresh are best!
  • 1/4 cup milk – fresh raw organic is best!
  • 1 lemon – zested and juiced
  • Cinnamon sugar***
  • 1 tbsp butter
  • Powdered sugar (can exclude)

Preparation:

  1. Heat a skillet on medium heat and add 1 tbsp butter to the pan. Heat until butter is melted. While melting, mix eggs, milk, lemon zest, and lemon juice into a bowl. 
  2. Once butter is melted and starting to turn brown, dip a slice of bread into bowl mixture on both sides and place into pan. Cook to desired doneness. Flip to other side and top with cinnamon sugar.   
  3. Flip onto opposite side onto a plate and sprinkle with cinnamon sugar. Top with desired amount of butter. Continue to repeat process until done with the amount of pieces of bread of your choosing. If running out of egg mixture, make more. If having leftover egg mixture, add salt and pepper and make scrambled eggs!
  4. Once all finished, plate and sprinkle powdered sugar through a sieve onto your French toast.    dd on toppings of choice including berries or syrup. Best served with bacon or sausage and a cold glass of milk!  Yum!

What is a loofah?

Whenever we take the plants or the foreign objects to the market, people always ask “What is it???” 

  
Well it is a loofah plant that produces loofahs. “What is a loofah” you ask? Well you know those sponge looking things you use in the shower to scrub off dead skin? That’s a loofah! AND they grow on a plant! 

The plant is a vining plant – loves the heat – and has properties like a gourd. There are beautiful yellow flowers and long gourd type things that come down that look like cucumbers. 

  
They water like squash, but are pretty hardy to hot weather. They don’t require too much water. 

Once they dry on the vine, they turn out to be a shell. 

  
Then you peel off the shell through the membranes and underneith is the loofah. 

  
Shake it to one end and the seeds are in the inside!

You then have seeds for next year and a scrubby loofah for the shower! You can do all sorts of arts/crafts with it including putting soap in the middle. 

  
 And that ladies and gentlemen is what a loofah is!   

 
 

The Secret to Saving Sunflower Seeds

I love sunflowers so much. To me, they symbolize the start of Summer and the harvest of Fall. The bright yellow to orange or red color always lights up people’s faces at the market. Some like to grow and keep them in the garden, others like to cut them for fresh flowers. We do both!

This year we had close to 100 sunflowers in the garden. It will be the third year of drying, saving, and planting our own seeds from the original seeds. Seed saving is so easy and your initial investment of the first seeds is the only money you would spend. The joy of saving is that you also can not predict what will come of your seeds. Sometimes they cross-pollinate and become a whole different variety. You can notice that the flower color you planted is not the same color the next year- or one year the flower is huge and the next it has lots of little ones. This year we had a new variety that made the flower a neon yellow color when the year before they were all dark yellow. Sometimes some of your seeds just won’t produce. You never know what you’re going to get!

It is super easy to save seeds. Below are the steps with pictures:

First, you should select your Sunflowers from your garden. Once your flowers have sprung from the ground and delighted your days, they will become almost wilted. They will loose their flowers and pollen holders and droop over on the stalk. This is when the oportune time is to start drying your seeds. Some people leave them on the plant to dry, but usually pests and birds get to them before you can harvest!

When you look at your flowers, make sure you can see the seeds – undeveloped seeds will not produce and the seed head will get moldy. They should look like the two pictures below:

Has the pollen pockets still on, wilted petals.
 
Two different drying lengths – one on left is less dry.
 

The birds got to this one:

IMG_2700 

Once you select your seed heads, cut off to where you have some of the stalk left. Take your cutting tool or your fingers and strip off the pollen buds:

  
The end result should look like this:

IMG_2702 IMG_2704 

Take a rack or tie strings to the cut ends and hang heads to dry. Once dry, the green part of the head should be brown and crackly like the one on the top right on the rack. 

IMG_2706 

Use a screen (we used an old window screen) for drying the actual seeds. 

IMG_2708 

To take the seeds out of the head, break apart the head into sections and then rub your finger along the seeds so they pop out of their little holders. Make sure you have the screen underneath!

IMG_2709 IMG_2710 

This is what it should look like after! Make sure you spread the seeds out evenly. Lay the seeds in a dry safe place for about two weeks. Test out the germination rate once dry to see if your seeds are good. You can take about 20-30 containers with one seed each and whatever comes up, divide that by your containers and that will be your germination rate!

IMG_2711 

Feed leftovers to the goats. 😀

IMG_2712

 

 

Goats for Sale

We currently have the following babies for deposit below born around August 2018 that are available for sale:

Adding pictures

 

 

 

 

 

 

 

 

 

 

 

If you would like to be contacted when more babies will become available or want to be added to the waiting list, email thetexascrafter@live.com.When you email, list which kind (registered or unregistered) and the sex you would prefer.
Blue eyed girls are the most popular.


When making deposits:

***Pick up only (will meet half way on certain circumstances – will add on fuel cost)- deposit will only be returned if the baby deceases before leaving the farm. If not picked up within 30 days of go-home date or an agreed upon date with us, the deposit will be forfeit. Select the baby wanting to deposit, and then click the PayPal button. Can pay with card or cash in person as well if you would like to make an appointment. Contact us at thetexascrafter@live.com.
*** The deposit goes to the total cost of the goat. ex) $100 goat with a $25 depost = $75 on pick up. Adult goats do not need deposits and can be picked up on a set upon date from both parties.


*** Adult goats that are sold are up to date on their worming, have their yearly CD&T shot, and have had their CAE test done unless specified. A copy of the CAE paperwork can be requested. Babies that are sold will have their first/and or second CD&T shot, coccidiosis preventative, and worming when leaving the farm unless sold under one month of age. All of the herd is healthy and goats are healthy upon leaving the farm – once leaving the farm, the persons purchasing the animal is responsible for happenings outside of the farm.


 
 

 

Buttery Biscuits

The best biscuits I have ever made so far and eaten so far are the biscuits with one secret ingredient that makes it absolutely yummy. That ingredient is butter! I say never skimp on the butter – and always eat close to natural as you can! No marjoram or that oil based stuff. This recipe I got from Mrs. Betty Crocker. Substitute the milk with goats milk and it is devine!

Morning Biscuits
Ingredients:
2 cups flour
1 tbs sugar
3 tsp baking powder
1 tsp salt
1/2 cup (1 stick) butter
3/4 cup milk

Directions:
1. Heat oven to 450 degrees. In a medium bowl stir flower, sugar, baking powder, and salt until well mixed. Cut in the butter until mix looks like fine crumbles. Stir in milk until mix forms a soft dough.

2. Lightly flour your surface, place dough – gently coat with flour. Knead 10 times.

3. Flatten dough to 1/2″ thick and cut biscuits. Bake 10-12 minutes or until golden brown.

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