Here on the farm, at this time of year, you never need to worry about getting plenty of exercise. It’s easy to get “your steps in” and there’s always lots of heavy lifting and carrying.
But this week we all had to pull together as a team and put our backs, hearts and souls into sheeting the big old poly tunnel. Poly-tunnel sheeting should only be done in the summer. On a warm, calm day. So we start sheeting on a bitterly cold, windy day in February…!! It’s only out of necessity. We need the tunnel to house the ewes, because of various storm damage, it will be their quarters for lambing time.
It didn’t matter what your usual start to the week jobs were, it was all hands on deck. I think everyone will sleep well tonight and we are going to have extra portions of the chilli I made over the weekend in preparation for a big day on Monday.
I’ve been very conscious of keeping up my routine and trying not to let it slide. There are always jobs I don’t get to which I’d planned to however I’m letting that go and just keeping them on the list. I’m being very organised with meals and using everything up. When it’s cold and the days are busy, you need something satisfying and warming for supper. I don’t want to have to come in and prepare after a hard day, so planning and prep is key.
If it’s possible, try and get into the habit of preparing your Christmas Farm box delivery as soon as you can after it arrives. I often put the meat straight into the freezer unless I’ve got an immediate plan for it.
With the veg I scrub and prep the potatoes and par boil them, unless they are going to be for baked jacket spuds, ready to use in whatever I decide we are eating during the week. With carrots and onions I slice and dice and put them in a bag or airtight container in the fridge too. Anything I don’t use that week goes in the freezer. You’re already ahead of the game. The prepped frozen veg can be put straight into the slow cooker in casseroles and soups.
We’ve made absolutely delicious beef olives this week for a mid-week super. It years since I’ve made them and I had a real hankering for them. They are so meaty, filling and satisfying. You can cook them in the oven in a tomatoey sauce, oniony or red wine gravy. Our butcher Malcolm loves his in his own home-made red wine sauce…..So delicious.
Menu ideas for this week;
Beef olives with gravy and onion mash
Bacon leek and potato bake
Mushroom risotto
Carrot and leek ( I use the green tops, well washed ) soup with soda bread
Cabbage or Broccoli gratin
Sweet soufflé omelette with stewed apples
Boiled clementines cake ( made with ground almonds )
A batch of marmalade to stash as presents – and remember, if you don’t get chance to make marmalade straight away, clean your Sevilles and pop them in the freezer. They’ll be absolutely fine to make marmalade with at a later date.
I’d love to see pictures of what your cooking up this week.
Take care.
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