November 26th, 2018 — Farmer’s Day Off

My Day Off

It’s 9:45 on a Sunday morning, a day of rest and taking it easy.  So far I have cooked a locavore breakfast of scrambled eggs and sausage on the woodstove, served with Betty Jean’s cinnamon rolls from the Amish bakery around the corner.

Scrambled eggs, pork sausage and cinnamon rolls from the local Amish Bakery around the corner
Locavore Breakfast

The sheets are washed and hanging up to dry.  Morning chores are done, Marsh had to have her coat taken off, she’d gotten it half way off her self and was just walking on it and ripping it.

Cows are counted, they have plenty of hay and we hauled some rocks from their pasture to fill a pothole in the lane.

We opened 2 gates and closed another so the sheep can come in the barn in bad weather and the cows can drink from a heated waterer instead of us breaking ice on the pond once or twice a day.

Two water troughs were put away for the winter and Tom rolled up a water pipe and stowed it in the loft.

Tom hauled 2 laundry baskets of wood in the house and we restacked the pile that a raccoon pulled down, probably when he raided the compost bucket for potato peels.

I hauled more rocks for the driveways’ potholes and I’m sitting down for now.  There’s still a tarp laying in the barn to dry to be folded and put away, the chicken coop needs cleaning and bedding and we need to build the sheep’s pen and bed it down for the winter.  But it’s still just 10 a.m. so I have plenty of day left for that.

Then I need to find the recipe Kyle uses for gluten free biscuits and make a turkey pot pie with a biscuit topping since we can’t find a gluten free pie crust recipe we like.

How is your day shaping up?  Candy

Turkey Pot Pie

1/3 Cup butter

1/3 cup all purpose flour – just swap out gluten free if needed

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

Tablespoon each of chopped fresh sage, rosemary and parsley

1 3/4 cup chicken or turkey stock. Save pan drippings for easy stock

2/3 cup milk – swap for non dairy if needed

2 cups chopped turkey

10 oz frozen veggies- use whatever you have on hand or like: peas, carrots, green beans, broccoli…

Heat butter over low heat until melted.  Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat and add broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in turkey and veggies and set aside. 

This will by your pot pie filling to be topped with: 

Gluten Free Biscuits

2 cups gluten free flour

1 Tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon salt

1 teaspoon gelatin

6 Tablespoons cold butter

1 Cup milk- can easily use non dairy, we use almond milk in all of our cooking and baking. 

Mix together flour, baking powder, sugar, salt, and gelatin.  Cut butter into dry ingredients until the mixture looks like course crumbs. 

Stir in milk to form a batter. 

flatten dough out to roughly the same size and shape as your baking dish


Pour pot pie filling into a casserole dish and top with  biscuit dough

Bake 425F for 30-35 minutes

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