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Paonia Farm and Home Supply, also known as Paonia’s do-it-yourself center, wants to show your project(s) with pictures to inspire our community to get started with their project.  Please come into the store and share your before, during, and after pictures of your projects, gardens, remodeling efforts, and farm animals.

Nourishing Broths with Maria Hodkins

Coconut Chicken Soup made with real bone broth

Coconut Chicken Soup made with real bone broth; garnish with cilantro if desired.

Making Nutrient Dense Stock to Boost your Health and Energy.

Maria Hodkins recently taught a class on making bone broth and is happy to share some information and her recipe. She is a Certified Traditional Foods Cook and Instructor from Paonia.  She teaches classes in cultured dairy, vegetable fermentation, cheesemaking, nourishing broth, sourdough baking and more.  Here are some of her thoughts on nourishing broth and some of her favorite, very easy recipes.

According to a South American proverb:  “Good broth will resurrect the dead”. Escoffier said: “Indeed, stock is everything in cooking. Without it, nothing can be done.”

Maria writes:   “Nourishing broth has been prized for centuries for health and healing.  Homemade bone broth is food for the body and soul-it offers nutritional benefits that are difficult to obtain from any other source, and in such a deliciously digestible form.

Properly prepared, it’s full of vitamins, minerals, amino acids, collagen, and gelatin   With these nutrients, bone broth is a health boon to many tissues of the body including cartilage, bones, and joints, and also the skin, digestive tract, and muscles–even the heart.  With the majority of our immune system located in our gut, the gelatin in bone broth also boosts immunity as it has been demonstrated to soothe and heal the gastrointestinal lining.”

For much more information about the benefits of bone broth and other ways to use real bone broth stock check  this link at Nourished Kitchen.

It’s time to put the stockpot back on our stoves!  Enjoy these easy, nourishing recipes.

Maria is a member of the Weston A Price foundation and specializes in Traditional (real) Food Cooking with nutrient-dense ingredients.  She may be reached at:  realbutterandlove@gmail.com or call her at 970-527-8928.

Coconut Chicken Soup

4 cups nourishing chicken stock
1 can organic whole coconut milk
3″ piece fresh ginger, peeled and chopped
1 tsp. sea salt
Juice of 1 lemon or 2 limes
1 cup cooked chicken
Pinch of crushed dried red chile, optional, but gives a nice zing

Place all ingredients in a medium-sized pot over medium heat. Stir and simmer until flavors are blended, about 5-10 minutes.  Ed note:  This recipe is super easy and delicious!

hotandsourHot and Sour Soup for Breakfast

1 cup meat stock or bone broth (any)
2 large shitake mushrooms, chopped
1 tsp. grated fresh ginger root
1 Tbsp. tamari
2 Tbsp. rice vinegar
Chopped scallions
Dash toasted sesame oil
Dash chili oil or crumbled dried hot pepper
*Optional: chopped fresh spinach, bok choy, or cabbage
1 egg, beaten

Heat bone broth in small saucepan, and add all ingredients except egg. Simmer until mushrooms are cooked. Pour beaten egg in a very thin stream while stirring it into broth and watch it spin around and feather. Pour into a large mug, let cool slightly, and top with kraut or kimchi and crème fraiche. Enjoy a soothing and fortifying breakfast!

butterandlove

Stella Natura – 2016 Biodynamic Calendar

2016 Calendar is in stock now.

2016 Calendar guide will guide and inspire

This Calendar has many aspects: a basic introduction to astronomy, a simple ephemeris, a planting guide, a star map, aid for following the movement of the planets in the night sky, and articles by nine different authors. All of these attempt to provide a true picture of the world outside us and ideas to assist in developing a healthy relation to that world.

Author Sherry says, “This calendar is dedicated to supporting a healthy approach to agriculture and to life. It does so by widening our perspective to include the movements of the moon and planets through the constellations and explaining how to time seed sowing, cultivation, and harvesting to enhance the quality of your crops.

“It does so also through monthly articles that develop ideas necessary for a new view of our relation to the land – as stewards, growers, eaters, and shoppers. Several stories turn to the gifts we are offered through the animals; you will be heartened and enlightened by following the progress of biodynamics in India; and the theme of bread is continued. “You will be led to appreciate the joys of wild nature through Thoreau’s essay on “Wild Apples,” and to explore the inner dynamics of life and death in the composting process, where we must seek the balance between neglect and over-manipulation.

“As I send this thirty-ninth issue of Stella Natura into the world I feel as strongly as ever how important each person is in creating a healthy future for our earth. We each need to take into consideration the laws inherent in nature when making decisions that will impact the natural world.”

In Stock NOW at Paonia Farm and Home Supply.  9″ x 12″ wall calendar~Beautifully illustrated
40 pages, 4-color cover~$14.95 retail.

Set a Beautiful Christmas Table

Candles add so much ambiance

Candles add so much ambiance

Setting a beautiful table provides an opportunity to be creative and to express your personality
by making the table attractive with lovely seasonal objects and dinnerware. An appealing table will also keep the diners comfortable and the meal pleasant.

Table setting principles are influenced by principles of art and common sense. Here are 10 basic suggestions:

  1. Place settings, evenly spaced present a balanced appearance. Shauna'sdetail
  2. Balance dark areas with light areas, large objects with small objects, tall objects with short objects.
  3. Large tables can be set with larger items, small tables with smaller and fewer items.
  4. Repetition of similar objects such as flatware and dishes also brings balance.
  5. All the objects on this table were sitting in closets, cupboards, drawers, and boxes except for the table runner which was a gift.

    All the objects on this table were sitting in closets, cupboards, drawers, and boxes except for the table runner which was a gift.

    Decorations should below enough for people to easily see each other across the table.

  6. Candles should be above or below eye level.  Use candles for evening meals.
  7. Natural items such as pine branches, pine cones, and nuts add a bit of the outdoors, texture, and possibly fragrance.
  8. Use what you have with a color scheme in mind , and/or take a trip to a thrift store and you will be amazed at how a beautiful table can be set with little expense.
  9. Allow the children to get involved.
  10. Have fun!

BE CREATIVE AND HAVE FUN SETTING A HOLIDAY TABLE

Shauna'sdetail

Tablesettingdiagram

 

Beef Burgundy

The flavor will be vastly enhanced if you make this the day before serving.

The flavor will be vastly enhanced if you make this the day before serving.

Here is a elegant, crowd-pleasing company main dish recipe that I make each December sometime before Christmas. It’s a tradition!

Make a large batch, and store the leftovers (if there is any) in meal sized portions to pull out of the freezer in January or February for those nights when you don’t know what else to cook.

This winning recipe will soon become part of your family’s favorite keeper recipe file. Like any soup or stew, the flavor vastly improves if the stew is stored overnight in the refrigerator before re-heating.

Ingredients:

2 Tbsp. oil or butter
18 small white onions, peeled (or frozen) or just use 1-2 cups chopped onion
3 pounds beef chuck, cut in 1 1/2 inch cubes
2 T flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 Cup beef stock
1- 8 oz can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. thyme or more
3/4 pound fresh mushrooms
2 T. butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the pearl onions after one hour. If using chopped onion, just let them cook with the beef and stock.

Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining oil or butter in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. Serve over noodles or brown rice.

 

Enstrom’s Style Toffee

Finished Toffee

Finished Toffee

For about $7.50-10.00 for the ingredients, butter, sugar, chocolate and almonds, you can make this delicious toffee and have about 3 pounds of finished product. That is enough toffee for several generous, very welcomed gifts right from your kitchen!

Enstrom’s Style Toffee Recipe

Norpro Digital Thermometer/timer combo

Norpro  Thermometer/timer combo available in the store

2  3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds

1 – 12 oz pkg milk chocolate chip

3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder
NOTE:  Follow directions carefully and use a candy thermometer.  Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.

Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.

When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. A would call this the blonde stage.

Blonde stage

Blonde stage

Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. This is 290 ° F on a thermometer at sea level. (I use the instant read thermometer with a probe from Norpro.) You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.

Hard Crack Stage

Hard Crack Stage

If the mixture has reached 290 or hard crack, (adjust for altitude in Paonia is about 276 degrees) pour the mixture onto a large cookie sheet and allow it to spread out. Place the cookie sheet on a cooling rack NOT ON A COUNTER because the mixture is so hot it could warp your counter.

After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.

Wrap toffee in cellophane bags or similar packaging for gifts

Wrap toffee in cellophane bags or similar packaging for gifts