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Lettuce Wrap

Rovey Farms — Thu, 19 Apr 2018 03:49:03 +0000

Lettuce Wraps

Super easy, super flavorful, super fast asian lettuce wraps that everyone will love! Perfect main dish for busy weeknights or make them as an appetizer for a Chinese take-out style dinner party on the weekend.

Ingredients

3 tsp olive oil divided
1 lb 93% lean ground turkey or chicken
5 Tbsp hoisin sauce I use Lee Kum Kee
1 Tbsp soy sauce (low-sodium or regular)
2 tsp sriracha optional
1 Tbsp rice vinegar
1 1/2 tsp sesame oil
1 tsp honey
1 Tbsp minced fresh garlic 3 cloves
1 Tbsp peeled and minced fresh ginger
2/3 cup sliced green onions white and light green portion, plus more green portion for serving
1 medium carrot peeled and shredded (1/2 cup)
1 8 oz can water chestnuts, drained and chopped small
1 large head Bibb lettuce or iceberg lettuce

Instructions

Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
Heat remaining 1 1/2 tsp oil in now empty side of skillet.
Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
Serve warm in lettuce leaves garnished with sliced green onions.

Thai Sweet Chili Dressing

Rovey Farms — Thu, 19 Apr 2018 03:43:54 +0000

Thai Sweet Chili Dressing

A sweet chili sauce dressing with the perfect balance of spicy heat, sweetness, saltiness and sourness that is great on salads or as a marinade.

Ingredients

1/2 cup sweet chili sauce
1/4 cup coconut milk or water
2 tablespoons fish sauce or soy sauce for vegetarian
2 tablespoons lime juice ~1 lime
1 tablespoon peanut butter or tahini(optional)
2 cloves garlic grated
2 teaspoons ginger grated
1 teaspoon sesame oil

Instructions

Simmer everything in a sauce pan over medium heat until the peanut butter has meted in and let cool

Notes

Nutrition Facts (per cup): Calories 271, Fat 21g (Saturated 12g, Trans 0), Cholesterol 0, Sodium 8841mg, Carbs 17g (Fiber 2g, Sugars 6g), Protein 8g

Mexicali Sweet Potato Salad

Rovey Farms — Thu, 19 Apr 2018 03:39:59 +0000

Mexicali Sweet Potato Noodle Salad

In this Mexicali Sweet Potato Noodle Salad, roasted poblanos and charred corn are tossed with sweet potato noodles, kale, jalapeño, cabbage and red onion in a simple lime infused Mexicali dressing. Fresh, bright and with a subtle smoky heat.

Ingredients

1 tablespoon Mexicali seasoning
1/2 teaspoon kosher salt
1 zest of lime
2 tbsp juice of lime
2 tablespoons champagne vinegar
1 tablespoon honey
1/4 cup olive oil
FOR THE NOODLE SALAD:
2 small poblano peppers roasted
2 to 3 ears of sweet corn kernels removed
2 small or 1 large peeled sweet potatoes
1 bunch lacinato kale leaves stripped and sliced (stems discarded)
1-1/2 cups sliced purple cabbage
1/2 cup thinly sliced red onion
1 jalapeno seeded and diced
1 cup loosely packed cilantro
1/2 cup pepitas

Instructions

In a glass jar (with a tight-fitting lid) measure and add in the Mexicali seasoning, salt, lime zest and juice, vinegar, honey and oil. Shake until thoroughly combined.
Wash and prep the poblanos for roasting (link above). While the poblanos are roasting, prep the veggies.
In a large, 12-inch cast iron skillet, heat 2 teaspoons of olive oil on medium-high heat. Once hot, add in all the corn kernels in an even layer. Toast in the skillet until charred, about 2 minutes before tossing the corn and repeating for an additional 2 to 3 minutes or until nicely charred. Transfer to a large bowl and set off to the side.
Add 2 more teaspoons of olive oil to the skillet and reduce the heat to medium. Add in the spiralized sweet potatoes and toss in the oil to coat. Cook for about 5 to 6 minutes (depending on the size of the sweet potato noodles) until the get tender yet still have a little bit of crunch to them. Transfer the cooked sweet potatoes to the bowl with the corn.
Toss the sliced kale in a little dressing and add to the mixing bowl along with the remaining veggies, cilantro, pepitas and a couple pinches of kosher salt. Toss to combine and drizzle with desired amount of dressing.

Old Town Blue

Rovey Farms — Thu, 19 Apr 2018 03:25:58 +0000

A few months ago I got an entire new set of Old Town Blue Corelle, serving dishes and all. I absolutely fell in love with the pattern. Someone mentioned recognizing the dishes in another post, so I wanted to highlight them here. Old Town Blue is actually a retro pattern brought back to stores new now, though you can often find them in vintage stores and flea markets, too, if you have the patience to put a set together piece by piece!

From what I can dig up, it was first produced in 1972. They later produced another similar pattern called Blue Onion, and more recently True Blue, but nothing is the same as Old Town Blue, so they brought it back. The popularity of the pattern can be seen in its collectible fashion–check out the 63 Best Images of Old Town Blue and Blue Onionon Pinterest, for an example. I see some pieces there I don’t have…. I want that butter dish!

I didn’t care for Corelle much for many years. I didn’t grow up with any Corelle. My mother loved her fine dishes. She had a (gorgeous) set of Franciscan Apple dishes for daily use, and several sets of fancy china. I never cared for china–too fancy for me!–and never cared for Corelle–perhaps because I was brought up in the atmosphere that one always set the table, even with small children, with “nice” dishes. You didn’t worry about the children breaking the dishes. Heavens, no. The children were well-behaved. OF COURSE.

But then I did get some Corelle dishes when my kids were little. Because they weren’t well-behaved and for some reason I didn’t even particularly expect them to Not break the dishes. (Hmmm.) I considered them throwaway dishes. (They were the more plain jane Cafe Blue Corelle.)

When I decided to get some new dishes recently (I had distributed out some of my other dishes to my now grown-up children), I had a craving for Corelle, and it absolutely had to be Old Town Blue. I can’t even explain why, but it just called to me. Got any Corelle? Favorite patterns? Are you a fan? And are they your “throwaway” dishes the kids can’t break, or your “real” ones?

Keep On

Rovey Farms — Thu, 19 Apr 2018 03:22:47 +0000

My goal is to make enough money this weekend to mail a mortgage payment to keep the farm solvent and safely mine, even though it is behind. The 15th of the month is my cut off, and while I’ve been able to send in a house payment every month – it hasn’t been enough to catch up. I’m trying to earn that through the work and skills I have to offer and in spring that means selling soap, classes, logos, and pet portraits.

So if you want to support this scrappy farm – now is the time! Logos, illustrations, classes, soaps! I can also offer signed books in bundles with soap orders, speaking events, dulcimer classes, fiddle lessons, etc! Email me at dogsinourparks@gmail.com

Lambs and Chicks (Jenna Woginrich)

Rovey Farms — Thu, 19 Apr 2018 03:18:03 +0000

I am fighting this glum weather with sunny plans and music. I have my fiddle out and set beside my computer’s work station. Every so often I pick it up and play a tune. I can’t stress enough how much better I feel when I make time in my work day to drink a lot of water, exercise, and play music. It doesn’t have to be gallons, miles, and hours of songs. A few glasses, a nice walk, a tune on the fiddle and I’m a better, healthier, kinder me.

New chicks will be delivered via post soon, probably tomorrow morning! I’ll head down to the post office with the dogs and use the trip to mail out some soap as well, checking two items off my to do list with a grin.

I’m very excited, guys! New chicks lift up the entire mood of this farmhouse! Their songs remind me that while yes—it is still gray and snowing here in Veryork—by the time these birds are ready to move outside there will be green grass and sunshine. I can’t wait for that boost. And like seedlings planted, or gardens plans drawn, these little steps towards production are in motion. And those steps are what turn a house into a farm. If you are using the land you occupy to grow food for yourself and others, congrats, you’re farming. Welcome to the club.

In more cloudy news: I am getting suspicious that the other two ewes I am hoping will lamb, won’t. This means buying in lambs like I did last year. I like the local Romneys available (like the ones pictures from last year) but would rather sell animals born here than ones I had to buy in. So fingers crossed for more lambs, kids, flowing milk, and wool in the next few weeks. In the meantime – I’m focusing on the work that pays the bills these days – design and illustration, as well as farm plans like dairy, eggs, lamb shares, and shorn beasties.

PA Dairy Farmers Calling it Quits

Rovey Farms — Wed, 18 Apr 2018 23:08:44 +0000

As milk prices keep falling, more Pa. dairy farmers are calling it quits

Read Full Article Here..

Pasta With A Hole

Rovey Farms — Wed, 18 Apr 2018 22:55:54 +0000

Pasta With A Hole

This savory pasta recipe from chef Mario Batali adds a twist to any meal, and it's a great option for brunch. Source: The Martha Stewart Show, January 2010

Ingredients

Coarse salt and freshly ground black pepper
26 oz Great Value Salt
1/2 cup extra-virgin olive oil
17 oz Great Value Extra Virgin Olive Oil
1 large red onion cut into 1/4-inch pieces
1 pound perciatelli or bucatini pasta
4 large arge eggs
1 cup aged sheep's milk cheese such as Cacio de Roma
1/4 cup fresh flat-leaf parsley finely chopped
1 cup freshly grated Parmigiano Reggiano cheese
4 to 8 large egg yolks for serving

Instructions

Fill a large pot with 8 quarts of water and bring to a boil. Add 3 tablespoons salt and return to a boil.
Meanwhile, in a very large skillet, heat olive oil over medium heat. Add onion and cook until soft and lightly golden, 7 to 9 minutes. Remove pan from heat.
Add pasta to boiling water and cook, according to package directions, until almost al dente. Drain, reserving 1 cup cooking water. Transfer pasta to skillet, along with 1/2 cup reserved cooking water. Place skillet over medium heat.
In a medium bowl, beat eggs and season with salt and pepper. Add eggs to skillet along with sheep's milk cheese; gently mix to combine. Let cook until eggs just begin to set, but not scramble. Remove from heat and add parsley and Parmigiano. Divide evenly between serving bowls. Top each with an egg yolk and season with pepper; serve immediately.

Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Tamara’s Wedding

sylar — Mon, 09 Apr 2018 18:50:24 +0000

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The Rovey Family

sylar — Mon, 09 Apr 2018 18:49:14 +0000