InstaChicken

As many of you know we love to eat! And, we love it when you share recipes with us.

A few weeks ago one enthusiastic eater shared this recipe with me. It is a simple yet foolproof way to cook a moist, flavorful whole chicken. I tried the recipe myself and found that yes, it as straightforward and tasty as promised.

But, I love the crisp skin of a roast chicken and wondered could I have it all?
Moist, flavorful chicken and crispy skin?
Then I wondered, could this recipe be made even easier using an Instant Pot?

Our friend Jenn of Turtle Rock Farm took on this recipe testing “mission” to find out! Below is her recipe for a delicious, roast chicken in roughly 30 minutes!

static1.squarespaceJenn says, “Let this be a base for any chicken recipe – pot pie, enchiladas, and BBQ chicken come to mind, or serve whole chicken atop roasted vegetables and with a side of gravy, recipe below. ”

InstaChicken

InstaChicken

Ingredients

4.5 to 5 lb Whole Apple Creek Farm chicken – over 5 lbs may not fit in your Instant Pot but anything under this size will be perfect.

2 stalks celery, chop to 1 inch pieces

1 medium onion, chop to 1 inch pieces

2 medium carrots, chop to 1 inch pieces

1 bay leaf

1 tsp Sea salt

1/2 tsp black pepper

  • Setup up the Instant Pot according to the manufacturer’s instructions, being sure there is no food or liquid on the heating element underneath the cooking basket.
  • Place chopped vegetables, salt and pepper in bottom of pot and cover with 3 cups of water.
  • Place chicken, breast side down, atop vegetables.
  • Cover pot according to instructions, lock and set steam valve.
  • Choose Poultry setting and adjust time to 25 minutes. Keep pressure settings to High.
  • Allow Instant Pot to work its magic, coming to heat, cooking and releasing steam on its own.  If you are needing to release steam earlier, carefully follow instructions and keep face and hands away from steam valve when releasing pressure.
  • The chicken will now be perfectly cooked and ready to pull meat for any recipe.
  • To serve whole with a crispy skin :
    Place bird breast side up on a roasting pan or in a roasting dish on rack.  Lightly pat skin dry and place in oven under Broil for 3-6 minutes, watching carefully to cook to your desired crispiness.  Serve whole on a platter atop roasted vegetables and with gravy jus.

IMG-4197Chicken Gravy

Ingredients

1/4 cup butter

1/4 cup all purpose flour

2 cups of strained chicken stock

1/4 tsp salt

1/4 tsp pepper

  • Strain liquid left after braising chicken in Instant Pot.  Measure 2 cups and set aside.
  • In a small saucepan over medium, melt butter with salt and pepper.
  • When warm and melted, add flour, whisking constantly.  Continue to whisk at a steady pace until thick and pulling away form bottom of pan.
  • Slowly whisk in chicken stock until smooth and fully combined.
  • Allow to cook for 1-2 minutes, stirring occasionally to keep from sticking.
  • Serve warm with roasted chicken or over potatoes and cheese curds

    Thanks to Jenn Legnini of Turtle Rock Farm for this recipe!
    We’d love to hear about it if you try this recipe, cooked in a dutch oven or in your Instant Pot.

In our house, dinner is often discussed over breakfast. The dreaded question, “What do you want for dinner?” usually elicits a heavy sigh. Despite being farmers and enthusiastic cooks with access to seasonal vegetables and a wide variety of meat on hand, meal planning isn’t any easier for us than it might be for you.

Don’t wait for the perfect tool! We use a weekly calendar to identify daily activities on the farm, including tasks for the week and supplies we need to purchase. This tool takes that one step further, with space to note what you’ll be cooking and the ingredients you need – meat, vegetables, etc. Simply print one each Friday and bring along to your favorite farmers market on Saturday.

Begin defrosting meat on Sunday to avoid meal prep panic. Pull all the meat you’ll be using in recipes throughout the week and corral it in a shallow glass pan or bowl on the lowest shelf in your fridge.

Choose recipes that use what you may already have on hand or in your freezer. Rather than selecting yummy recipes at random consider what the recipes have in common. For instance, you could cook a whole chicken that is served first with roast potatoes, then as a chicken pot pie and later in the week as an egg drop soup. Ideas by type of meat can be found here.

Prep as you plan. As you look at your week’s menu identify items that you can prep on Sunday afternoon. These might include chopped or sauteed onions or garlic, grated cheese or the whole roast chicken that will be the mainstay of your week’s menu.

Make Mondays easy! In order for meal planning to work, make it achievable. Having Monday’s meal be one that is simple to put together or has been prepped on Sunday will increase your likelihood of success.

Consider using themes to inspire your recipe selection. Sometimes called “meal themes” this is one way to give your meal plan some structure and familiarity without becoming as mind-numbingly predictable as the school cafeteria.

Meatballs
Mini Turkey Meatloaves – not quite a meatball per se, but pretty darn close!
Jumbo BBQ Beef Meatballs

Related imageEggs
Shakshuka – as easy as breakfast for dinner, but with a bit more adventure.
Baked Eggs with Spinach & Mushrooms – can be 100% local year-round in Maine.

Soups
Green Curry Pho
Egg Drop Soup – one of my favorite ways to use local, seasonal veggies and cracked eggs.

Low & Slow
Classic Roast Chicken – Ideal for making chicken the keystone of your week’s meals.
Chicken in Milk – My “go-to” recipe to change my approach to roasting a chicken.

Meat Lite – eating more better meat is our goal.
Stuffed Burgers
Turkey Shanks – versatile to work with a variety of shanks from lamb to turkey.

Spicy Turkey Tacos VerticalTacos & Nachos
Spicy Turkey Tacos
Three Cheese Chicken Nachos 

Burgers
Italian Turkey Burgers
Cheddar and Onion Burgers

Building from any one of these ideas consider pairing prep for two meals. Plan-overs can also ensure you have a meal ready for the next night. See Christine Burns Rudalevige’s delightful cookbook, Green Plate Special for more ideas!

April Newsletter

We’re just about done with lambing with a single ewe left. The goat kids have begun to arrive and we have 10 kids out of 5 does so far! The lambs are bashful and shy when they are born, while the goat kids come into the world willful and independent.

We give all our newborns a shot of BoSe, a selenium and vitamin E booster commonly given to goats residing in selenium deficient areas. Selenium is necessary to maintain muscle tone in adults, and prevent “white muscle disease” in newborn animals, read more. These shots are given under the skin and take less than a minute. However, in that time the average goat kid will emit 2-5 blood-curdling shrieks. Keep in mind these babies are roughly 4-6 pounds, half the size of lambs, which can weight between 10-15lbs. Size can be deceiving when it comes to these little ones!

Our first batch of broilers arrived on Thursday which to me is the OFFICIAL start of the season. We plan to start having chicken at market by the end of May with weekly processing through the summer. Part of our expansion plan includes having a walk-in so we are aiming for fresh chicken at both Tuesday and Friday markets. Stay tuned for a post on our processing schedule or follow the farm’s Facebook page where we’ll announce where you can find fresh chicken.

Our first batch of goslings also arrived! They are the sweetest of creatures. These are the only babies who are visibly excited to see US! These Emden goslings will be raised alongside our broilers this year to protect them from the avian predation we’ve experienced the last few years. A fellow farmer shared with us the tip to start them off together so that the geese learn to appreciate the chicks from an early age, otherwise some bullying occurs. We will be offering holiday geese again this year. Like turkeys we will start the reservation list in July and you’ll be able to choose when you’d like your goose in either November, December or January.

We have 10 DAYS left on our crowdfunding campaign. Our thanks for the donations we’ve received so far. We love growing happy, healthy animals and appreciate your recognition of our work. Your continued support means a great deal to us.

The funds we raise will be used to purchase a hoop house, nest boxes and related lumber and supplies for a larger and improved winter house for our hens. A year from now we aim to have 500 hens laying which will mean more of our great eggs and expanded availability at Morning Glory in Brunswick and as an “add-on” share to a local vegetable CSA. There are many benefits to be derived from this expansion. We’ll be using 4 moveable houses to rotate our hens through pasture which will add a tremendous amount of fertility to our soil. We’ll need it as we open up our new land and to ensure the continued productivity of our current acreage.

Please support our campaign and share it with your networks of friends, family and neighbors who are excited about new farmers and local, organic food. No pledge is too small and we’re glad to accept pledges at farmers market and answer your questions about the project. We created a detailed post about the farm’s expansion plans and in coming weeks we’ll share how the changes we’re planning will improve animal health, streamline management and allow us to grow the farm while maintaining the same high quality of products & our sanity!

We know that crowdfunding isn’t for everyone and we’ll be launching a Market Share CSA later this month. This will allow you to purchase a flexible sized “share” and give you a cash bonus based on the size you choose. Much like a CSA this will help us have operating funds during May and you’ll have the flexibility to use your share to purchase whatever you like throughout the 2017 season. Look for details at market and in the next newsletter where we’ll also talk about outdoor markets- just 4 weeks away!

Early August

For me the weather in July seemed more like August, so it feels a bit like we’re getting an extra month of summer! We’ll be busy this month with our last two groups of broilers, introducing the turkeys to pasture and hopefully enjoying a day or two at the beach with visiting family members.

We had a fun Open Farm Day and thank everyone that came out despite the rain. The day cleared shortly afternoon and we were able to enjoy the local foods bbq with family, friends and neighbors. We are hoping another such rainy morning will come along soon as our pastures are getting quite dry. If you have been to the farm you know we have many beautiful trees and this year there are distinct patches of dry grass around them. If you’re curious about where we stand with rain visit the US Drought Monitor. We are fortunate to have options to mitigate the dry conditions though this does mean feeding hay earlier and grazing what has in the past been an on-farm hay field.

No GeeseDue to a variety of circumstances we won’t be raising geese. While this a big disappointment (they are the most adorable babies) it also a blessing as the dry weather means there is less grass coming up. The geese are fantastic grazers and grow best with plenty of pasture.

We will be raising turkeys for Thanksgiving again this year. These Turkey Promobirds are available to order now, so be sure to make a note. Birds are priced at $5/lb with average sizes between 12-15 lbs. We sold out last year so don’t delay!

So what else has been happening on the farm?

20160729_154429-ANIMATION20160703_11100520160704_09024420160718_17515820160722_06503620160703_10154420160728_07322320160804_174806

 

2016 Market Season

Market Schedule-3

We’re thrilled to be headed outside for another market season! You can find us twice weekly at markets in Brunswick.

Mark your calendars now for Bowdoinham Open Farm Day held on Sunday, July 17th. Apple Creek will be open from 9 am – 12 noon and an afternoon local foods barbecue will be held at the Mailly Waterfront Park.

What will we have? Check out our “What’s in Season” post here.

Starting in June we will have fresh chicken (cuts as well as whole & half birds). Due to our processing schedule they will only be available on Saturdays at the Brunswick Topsham Land Trust Farmers Market. Organic ChickenRaised on Pasture

In July we’ll start taking orders for our Holiday birds. We sold out of both goose and turkey last year so don’t delay!

New Products! We’ll be raising summer  turkeys this year in order to offer both ground turkey and drumsticks during the fall and winter. Like all our poultry these birds are raised outside on a diet of fresh pasture and certified organic grains. We take the utmost care in raising our birds to provide you with the healthiest food for your table.

Keeping Warm in Winter

When the temperature plummets we are often asked how the animals cope, here’s how.

20151226_105612Bedding
For each animal group we make sure there is ample bedding. For the hens that means fresh shavings on the floor of their coop and in their nest boxes. In the cow barn we put down several bales of shavings with bedding hay on top. For the ewes and does a fresh layer of hay in the barn is plenty. The kids like fresh hay in their houses and in their feed tubs (a favorite sleeping spot). The sheep are the most flexible. They love having hay in the barn so they can catch some rays, but they are also well insulated by their wool and many spend the storms outside. After the snow stops the paddock is full of sheep “snow angels” where their shapes are outlined. Sometimes they even lie so still they end up with snow caps, like in the photo of Sap Bat (below).

20151229_152606-ANIMATIONWater
Everyone drinks more water when it is cold and we often add molasses when it is windy, cold or rainy. The sweet water encourages sipping and adds some extra energy and trace minerals. We fill water at least twice a day, making sure that all the ice has been removed from buckets and troughs. The chickens need water for egg production. For every hour without water it is 24 hours without an egg! We have a heated waterer for the laying hens inside their coop as well as water buckets out in the cow barn so none of the hens have to walk too far. For the geese, water serves an entirely different set of functions. They use water for drinking, bathing and mating activities even in the coldest weather. 20160213_071528-ANIMATION
Feed, and more Feed

IMG_2859I’m always hungry this time of year and find even after a big hearty breakfast that I am ravenous at mid-morning. Likewise the animals like to snack as often as possible, particularly when it is very cold. For the chickens a generous helping of cracked corn is spread on the bedded pack of the cow barn. The ladies spend much of the morning scratching around and finding every last bit, while fluffing up the bedding for the cows.Since the cows, does and ewes are ruminants (or cud chewers) they need to keep their stomachs full to keep their bodies warm.

Unlike humans (as well as chicken and pigs) who are monogastric (one stomach) ruminants have a four-chambered stomach through which their cud is processed. For more on how rumination works visit this page for a detailed description of each chamber and its function.

You’re Invited!

You're Invited!
Don’t forget THIS SUNDAY is Bowdoinham Open Farm Day! Apple Creek will be open from 9 am – 12 noon and we look forward to seeing you! Make it a day trip by staying around for the local foods barbeque happening at the Mailly Waterfront Park 3 pm – 6 pm, the meal will include Apple Creek chicken smoked to perfection by event caterer, The Texas Barbeque Company.


What Can You Expect?

  • You’ll see baby animals including our (goat) kids, goslings, turkeys and bantam chicks.
  • You’ll see our poultry operation which includes both Cornish cross and Red bro chickens, our laying flock and our pullets.
  • You’ll see our ruminants including our cows, goats and sheep.
  • You’ll hear about how the farm was started and meet the whole farm crew including Abby, Jake, Janet and Pete.
  • You’ll learn more about how the farm supports wild life and the ecosystem; including birds in residence, forestry management and pollinator habitat.
  • There will be an on-farm store set-up so be sure to pack a cooler to pick up some Rosemary Mutton Sausage, sign-up for a Thanksgiving Turkey or a Christmas Goose.

Things to consider- Our farm is a working farm, we’ll mow the lawn but don’t expect everything to look picturesque! Please bring appropriate gear such as close-toed shoes or boots, a water bottle and snacks for your smalls. We’ll have a boot wash and ask that if you are coming from a farm with any critters that you wash up before you walk around. Likewise if you’re headed to another participating farm, we suggest you rinse off before heading out.

What won’t you see when you visit? Dogs! Having three on-farm dogs, we ask that you make other plans for your canine friends.

Celebrating FOOD INDEPENDENCE DAY!

What happened to Maine's Food Independence Day? Let's bring it back!
Artwork by Toki Oshima

The farm is always busy, but in July we really are out straight with our full cohort of critters, haying underway as well as weekly markets and daily chores. But 4th of July is always a highlight as it is Abby’s mom, Mary’s birthday and a holiday where food is central.

We can help you celebrate 4th of July AND Food Independence Day with FRESH CHICKEN this Saturday at both Bowdoinham Farmers Market and at Crystal Spring. Check out some delicious ways to cook a whole bird on our recipe board. We’ll also have a full range of beef cuts and promise our beef will make the tastiest burgers and the juiciest steaks.

It is also time to mark your calendars for Bowdoinham’s Open Farm Day on Sunday, July 19. We’ll have a farm store set-up and you can take yourself on a tour or hear from one of the farmers on the hour. Apple Creek will be open from 9 am to 12 noon so be sure to plan your day!