Category: In The Pantry

Pheasant Breast, Grilled Carrots and Potatoes, and Spiced Stewed Roma Tomatoes

October 9, 2023 admin No Comments

Continuing our Thanksgiving Celebrations with Leftovers! Not bad for Leftovers! Eh?

Used the Potatoes and Carrots, from our Gardens, that we placed in our Cast Iron Frying Pan to hold the Bird, and center piece to our Ring-Necked Pheasant Dinner yesterday.

The Carrots and Potatoes weren’t quite done when the bird was so we saved them for today. We had separately prepared our vegetables yesterday to help ensure A Happy Thanksgiving Dinner.

So, today, on Thanksgiving Day 2023, I took the Carrots and Potatoes that were not quite done yesterday and sliced them up to grill them in the Castiron Frying Pan. Yes, I love Castiron Cooking! The Carrots I did first with a slight bit of olive oil, we’re currently out of our Rendered Lard, and sauteed the Carrots in the larger of two pans. I then poured the Carrots in the Smaller pan and added some salt and a little brown sugar. Using the larger of the two pans to fry the potatoes. To the potatoes I added Watkins Sea Salt, Pepper, and Rosemary. I then placed the Carrots in a well in the center of the potatoes and topped it with the whole Pheasant, less the Leg Quarters we ate yesterday. I then placed the whole thing in the oven at about 400 F for about 10 minutes to warm the Pheasant. Removing the Vegetables and Breasts after it was sufficiently warm and removing the breasts from the bird.

As the Vegetables and Pheasant was warming in the oven I made the stewed tomatoes from our fresh Briden Farm Garden Tomatoes. Cutting them into small pieces and sauteeing them in a little olive oil, Watkins Sea Salt, Black Pepper, Chilli Pepper, Basil, and Harissa.

So, from one of our Pasture Raised Ring-Necked Pheasant we’ve made two beautiful meals, and still have enough on the carcass to make a couple of sandwiches for later on. The vegetables and the pheasant, all raised or grown by us, sure make a delicious meal; or meals.

Categories: Farmhouse Recipes In The Pantry Meals Pastured Poultry Ring Neck Pheasants Thanksgiving Vegetables Vegetables

Tags: Bear River, Briden Farm, Carrots, Digby County, Garden Fresh Roma Tomatoes, Nova Scotia, Pheasant, Potatoes, Ring Necked Pheasants, Thanksgiving, Tomatoes

We’ve Waited Three Years For This!

July 30, 2023 Brian Hurlburt No Comments

Seems strange, I know, but we really have waited (actually worked) three years for this! Oh, we’ve had a variety of vegetables and meats over the past three years. Vegetables and meats we’ve grown and raised. Many good meals!

However, this is the first time we’ve provided ourselves with a complete meal with Meat, Potatoes, Vegetables, and Salad. It’s as much of a timing thing and a growing thing!

Yet, when it all comes together, especially for the first time, it’ll darn near bring tears to one’s eyes! Knowing it is really possible to grow our own food and put complete meals on the table!

Salad with lettuce, radish, onion greens, Swiss chard, and more. Followed by Irish Cobbler Potatoes, Provider Green Beans, Gold Rush Yellow Beans, Stanhope Peas, and Woodland Pastured Berkshire Pork.

I did an earlier post today about “Our First Harvest”. It was actually just half of our first Harvest at the Barn Property, as we divided it giving half away and keeping some for ourselves. Making two remarkable meals!

Categories: Berkshire Pigs Gardening In The Pantry Life at Briden Farm Mangalisa Pigs Meals Pigs Pork Vegetables

Tags: Bear River, Briden Farm, Digby County, garden, Gold Rush Yellow Beans, Irish Cobbler Potatoes, Lettuce, Nova Scotia, onion greens, Provider Green Beans, Radish, salad, Stanhope Peas, Swiss Chard, Woodland Pastured Berkshire Pork

The First Harvest at The Barn Property

July 30, 2023 Brian Hurlburt No Comments

Although it was small, it was gifted and well received, and it consisted of a few of a lot of things! Peas, Green and Yellow Beans, Lettuce, Swiss Chard, Radish, Beet, Purple Top Turnip, Baby Carrots, and New Potatoes, and even some wild edible weeds like purslane! True to her nature, and always thankful, She sent the photo above in way of thanks and appreciation. We appreciate You too Cheryl.

Categories: Gardening In The Pantry Meals Survival Vegetables

Tags: Baby Carrots, Barn Property, Bear River, Beet, Briden Farm, Digby County, First Crop, First Harvest, Green and Yellow Beans, Lettuce, New Potatoes, Nova Scotia, Peas, Purple Top Turnip, purslane, Radish, Swiss Chard, Wild Edibles

Farmhouse Recipes: Bear with Me Valentines Cake

February 17, 2023 admin No Comments

One of my favouritest treats when I was a kid was when my Mom would make Chocolate Cake! I still love Chocolate Cake, but it has to be good!

A good recipe for chocolate cake is hard to find! So, when I made this Bear Cake for Valentines it was a pleasant surprise to have it turn out so good!

This little Bear with Me Valentines Cake was a hit! So cute, and so very delicious! That’s why we’ve chosen to make this our Farm House Recipe!

Rather than repeat the whole recipe here, Click over to All Recipes and see the Recipe there….

One Bowl Chocolate Cake

Please note that this cake batter is very liquidy! All most to the point of making one wonder if it’s going to be ok! It is!

For the Icing, at least the main icing recipe…

I used the one on the bag of Lantic Sugar.

Of course I did tweak it, I added some Watkins Raspberry Extract Flavouring.
I also used Watkins Baking Vanilla, which is actually Watkins Double Strength Vanilla, rebranded as Baking Vanilla. Which means You only have to use half what the recipe calls for!

The other thing I changed was the Half and Half Cream. We didn’t have any so, I did a Google Search and found three good ones over on Spruce Eats. The one I used was the table spoon of Butter and cup of Whole Milk. Of course the recipe only called for 90ml and not wanting to waste anything …

I made two specialty coffees with the left over half and half substitute! Adding some Watkins Caramel Flavour and a little Honey!

Now, for the decorating icing, I found a recipe for Butter Cream Icing, and I found that at BettyCrocker.com. You can always count on good ole Betty!

I’ve mentioned a few of the Products I used were from Watkins Products Company. A company that started way back in 1868. Well over 150 years ago! I sell those products, and if you’d like more info on that you can visit JustGoNatural.com Needless to say, since it’s been around for that long! You just know Watkins Products are good!

So, since this cake turned out so well, I am looking forward to making another Cake! Although it may not be quite as well decorated! Lol.

By the way, even the Sprinkles on the Cake come from Watkins! As did the Food Colouring!

Have Questions? Have Recipes? We’d love to hear from You!

Briden Farm Podcasting

Categories: Farmhouse Recipes Goat Milk Products In The Pantry

Tags: Bear River, Briden Farm, Butter Cream Recipes, Chocolate Cake Recipes, Digby County, Double Strength Baking Vanilla, Flavourings and Extracts, Half and Half Cream Substitute, Nova Scotia