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Monthly Archive for: ‘December, 2011’

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Making a hot rub with Aubrey 0

Aubrey is a great cook and is always keen to lend a hand in the kitchen. One of Aub’s favourite things is giving our meal a good rub before we pop it in for cooking. Today we are sending out the year making our in house rub using one of our Porlex Mini Grinders. It’s working a treat and Aubrey is getting a good work out grinding up herbs. Some of our own seeds too which is exciting.

Found this recipe after putting a chicken on the Anuka Smoker. As usual I have used the fire, ready aim technique and have taken the chook off the smoker now for some refinements. Which brings us to the great rub recipe.

Kev’s Hot Rub (Makes about 1 cup)

Recommended for Fish, Beef and Chicken

1/4 cup ground cumin
1/4 cup ground coriander
1 tbs ground cinnamon
1/4 cup chili power
2 tbs firmly packed brown sugar
1 tbs salt
1 tbs dried pepper flakes
2 tbs freshly ground black pepper

Posted on: 12-31-2011
Posted in: Farming News, Recipes

Fig Tree Bees 0

Grafton Bee Pick Up

Things are really buzzing now at the Cromwell Farm on Sheaffes Road with the addition of honey bees to our farming endeavours. Alison’s father John has a long history of bee keeping and the girls love to hear stories of their mother riding her pretend horse when she was a little girl and jumping over the bee hives. Their favourite part is Alison misjudging her jumping skills and knocking a box over and the bees chasing her all the way home.

We are looking forward to learning lots about bees and the marvelous work they do for mother earth. It’s so special to have the girls hear first hand from their Pops about the bee keeping.

Here is a bee video from some guy named Steve to hold you over till we make some home grown bee videos.

Posted on: 12-27-2011
Posted in: Farming News, Sheaffes Road

Calf Care 0

Yesterday the girls got to show off their Jackaroo skills for the family. This year’s calves were due for a bit of care–although I don’t think they much cared for the dehorning, needles, tagging and drenching. But tough love is required sometimes to ensure that your animals are prepared for bad things that can come their way.

You might get tired of hearing how much our family comes together when we get stuck into cattle work but that won’t stop me from sharing the joy that our cattle bring our family farming.

Posted on: 12-27-2011
Posted in: Farming News, Journal, Sheaffes Road

3 pigs off to a better place 0

After much anticipation 3 of our pigs left the farm for a new home. No not Booyong (abattoir) this time, these little pigs were sold to a local farmer. Here are the new digs that the pigs are now hanging out in and I can tell you the grass is definitely greener in these fences compared to ours. Congratulations Nick on the great outdoor pig paddocks and shelter you have created.

Posted on: 12-25-2011
Posted in: Farming News, Sheaffes Road

Neil Perry’s barbecued pork chops with apple, potato, parsley and lemon salad 0

It seems fitting the first recipe google gave to me when searching for a recipe for our Free Range Pork was this one. Our farming buddies the Swans are going to be excited to see hear how we go with the chops from the pig we just got back. Time to get the girls prepping.

Cromwell Swan Chops Getting Ready

Ingredients
Serves 4

4 free-range pork chops (about 250-300g each)
sea salt and freshly ground black pepper
2 lemons
2 Granny Smith apples, peeled, cored and cut into 8 pieces
80g unsalted butter
2 kipfler potatoes, peeled and cut into 8 pieces
1/4 bunch flat-leaf parsley, leaves only
3 tbsp extra virgin olive oil, plus extra
The pork is great drizzled with aged balsamic vinegar. Or try the salad with dried fruit such as dates, prunes or apricots. I also like it with a chopped jalapeno chilli or two folded through. Or you can replace the lemon juice with 1-2 tbsp verjuice.

Method
Remove the chops from the refrigerator 2 hours before you intend to start cooking, and season liberally with sea salt.
Using a microplane, grate 1/2 the zest from 1 lemon into a bowl. Cut the top and bottom off the lemon and, with a paring knife, remove the remaining skin and pith and discard. Fillet the lemon and add the fillets to the bowl with the zest. Squeeze the juice from the second lemon into the bowl.
In a small non-stick pan, saut

Posted on: 12-14-2011
Posted in: Farming News, Recipes

Porter Lake Pictures by Jon Sturge 0

Here are some photographs from Jon Sturge, a good friend of Porter Lake, who captured some special moments when he visited the cabin at the end of the summer this year.

Posted on: 12-10-2011
Posted in: People, Porter Lake

Absolute Privacy 0

There is nothing like a little bit of privacy to recharge your batteries once in a while. If you ever dreamed of being in a place where you could make as much, or as little, noise as you wanted Porter Lake could be the place for you.

Located just 4 hours North of Toronto Porter Lake is waiting for you. Enjoy the comforts of an insulated and screened in cabin on 100 acre property with a private lake all to your own. There is so you can do and so little that needs to be done when you hang out a Porter. For more information email greg@cromwellfarms

Skinny Dip at Porter Lake

 

Posted on: 12-10-2011
Posted in: People, Porter Lake

Cattle Work with the Girls 0

A big day on the farm with the cattle. With Alison away on a cheese making course it was up to me and the 3 girls to put the cattle through the yards for drenching.

In about 3 hours we had the job done and dusted. I will scan and post the detailed notes of the doses and procedures done to the cattle but right now I have to get my self away from the keyboard and onto the tractor to help the Peter McDonald fencing crew.

Posted on: 12-4-2011
Posted in: Four Girl Dexter Stud, Journal, Sheaffes Road

Waiting for Ebby and Gem 0

Only a few more calves to go and we are really hoping our two Dexter Jersey crosses are going to come through soon so we can get back milking. After the tragic loss of our beautiful

Posted on: 12-2-2011
Posted in: Farming News, Sheaffes Road