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Baby Chicks are Back!

June 18th, 2015
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Charlotte and a baby chick.

Charlotte and a baby chick.

We didn’t breed any goats last fall, so we’ve been missing the joy of spring that comes with baby animals. Cue the baby chicks — they arrived a little late this year, in June instead of April or May, but better late than never: 20 day old chicks that will be 20+ chicken dinners (sorry folks!), and 6 baby turkeys that will grace the tables of 6 families this coming Thanksgiving (get your order in today!).

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Sadie surprised by a baby turkey!

Sadie and Charlotte try to catch the last two turkeys

Sadie and Charlotte try to catch the last two turkeys

Got one!

Got one!

cute kids, poultry

Happy Purim!

March 4th, 2015
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Sadie rolling out dough and adding the filling for the hamantaschen.

Sadie rolling out dough and adding the filling for the hamantaschen.

Purim begins this evening! It’s one of our girls’ favorite holidays, celebrating clever Queen Esther saving her people from the wicked Haman. It’s a time of celebration, festivity, and treats–in fact, one of the essential ways to celebrate Purim is by giving gift baskets of pastries, fruits and more to loved ones.

While we aren’t quite back in our own kitchen (this weekend!), Sadie and I borrowed the counter space at The Woods House to make hamantaschen, the traditional triangle-shaped cookies that are eaten during the holiday. Made with a buttery dough and dollops of preserves, the cookies are shaped in triangles to to remind us of Haman’s 3-cornered hat. Traditional fillings include poppy seed (mohn) and prune (lekvar), but it’s just as delicious to use jam. Over the years, I’ve used my own homemade preserves in the filling, but, truth be told, plain old Smuckers is just fine.

Hamantaschen

Makes 3 dozen

*

3 1/2 cups all purpose flour

scant 1/8 teaspoon salt

1/3 cup sugar

1 1/4 cups unsalted butter, cut into small cubes

1 teaspoon vanilla extract

2 eggs, separated

2-3 tablespoons milk or cream

Apricot (or other) preserves for filling

*

Preheat oven to 375.

In the bowl of a stand mixer, combine flour, salt, sugar and butter and beat until just crumbly. To this mixture, add vanilla, the yolks of both eggs, one egg white, and a tablespoon of milk or cream. Beat on the medium speed until dough begins to come together, adding milk or cream if needed. Gather the dough and divide into three parts, making balls, and then flattening into disks. Wrap in plastic and place in the refrigerator to chill slightly if the dough is beginning to seem too soft to be workable.

Working quickly, with one disk at a time, roll the dough until it is about 1/4-inch thick. Using a cookie cutter or the rim of a glass, cut the dough into circles 3 to 4  inches in diameter (we use the rim of a sturdy pint glass). Place a small spoonful (approximately 1/2 teaspoon) of jam in the center of each round.

Folding can be tricky, and the first few will probably be a little misshapen–don’t worry, it happens to everyone! The shaping is not hard to do, but it is hard to explain. For a visual reference, check out this helpful step-by-step. For each circle, take one third of the dough and fold it toward the center, leaving the jam visible. Take the next third of the dough and fold it over in the same way, overlapping the first fold at the edge of the triangle. Finally, fold the last third of the dough over in the same way, overlapping the other folds. Pinch lightly to seal. Place cookies on a parchment lined baking sheet. Beat the egg white and brush it over the tops, then bake for 12-15 minutes, until jam is a slightly bubbly and cookies are golden.

*Warning: it is tempting to eat hamantaschen straight from the oven, but wait until they are cool. The jam can be scalding! After many a burnt tongue, we have finally learned to wait 15 minutes before sampling.*

Happy Purim!

Happy Purim!

cute kids, Recipes