Monday, May 16, 2016

What's Going On at Farm Fresh Feasts-Local Eating Talk, Dog School, and Chive Blossom Vinegar

What's Going On at Farm Fresh Feasts-Local Eating Talk, Dog School, and Chive Blossom Vinegar

A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar


I'm sharing an unusual-for-me post today. Normally I really try to provide value in my posts, to teach, to inform, to offer ideas for my readers.

Today, I've got nothing. Nothing but photos of what I've been up to lately. Most of these photos were taken by my spouse, like the one above of our front yard bun bun. We have 2 bunnies that have taken to hanging out in the front yard during the day. They like the cover provided by the daffodil leaves, the irises, and of course my Grandpa's sharpening wheel, used on his dairy farm in Wisconsin.

I don't mind the bunnies in the front yard because I'm not growing anything to eat there. As long as they stay out of the edible back yard we'll remain on good terms.  And if, like what happened last September, a bunny strays into the backyard and is caught by Simon and Robert Barker, well, we will provide that bunny with a proper burial. Because it lived.


A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.



So, no recipe today. No list of advice. Nothing really useful. Why? Well, for starters I spent my non-working hours last week finishing a slide presentation about local eating. I gave this talk at my local community center.


A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.



It was initially terrifying to stand up in front of 25 people and talk about stuff that's near and dear to my heart, but I'm very glad I did it. I learned quite a bit--including some cool graphics from the CSA Sign Up Day site--hey, value added--and I hope everyone got their money's worth. [It was a free class. I'd be happy to do it again.]



A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.
A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.

























In other school news, Robert Barker completed dog school! My spouse returned from deployment in time to observe the last 2 classes and see RB in action. He said Robert looked eager to please but frequently clueless. That about sums it up.


A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.




Now, I've shared a recipe for a liver & rice dog food here, homemade without some of the strange stuff that goes into canned liver and rice dog food, but here's a simple way I'm turning some of my grass-fed beef liver into dog snacks.


A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.
Please observe this Basset hound successfully avoided multiple piles of dog treats on the floor while running, from a sit/stay, halfway across the store to come when I called him. Pleased as punch with my boy dog, I am.


More Value Added! To make easy liver snacks for dogs, simply thaw and rinse a package of beef liver under running water. Place a thin layer, maybe ½ inch, of water in a large skillet. Add the rinsed beef liver and turn the heat on to medium. Simmer the liver for about 20 minutes, turning once halfway through. Let cool, cut into dog bite sized pieces, and store in a jar in the fridge.

A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.



To store these treats I like to use a wide mouth pint jar closed with these plastic storage caps (Amazon affiliate link), and put one jar in the freezer and one in the fridge. Our dogs go crazy for these treats, which is a Good Thing as there are somehow 9 more liver packages in my newly-defrosted meat freezer. And 3 tongues. From one cow. Not sure how the math works out.


Finally, I'll close this post with the only thing I actually accomplished in the kitchen this weekend, other than coaching my son on How to Make a Pasty. [See, when you're on clear liquids for 2 days prior to your colonoscopy, you're not really into cooking. Or writing about food. Or editing photos of food. Or anything of the sort. Hence my silence. I'm all done, though, so it's back to usual for me. Tonight for dinner I made red wine beef stew and chive blossom muffins.]


I harvested my chive blossoms and I'm making Chive Blossom Vinegar. You can, too! I shared how on Instagram. You can see that image here.

A glimpse into the past week--all about my local eating talk, Robert Barker's dog school, and making Chive Blossom Vinegar.
The day after I added the vinegar to the blossoms. How pretty is this? Not done yet though.

 Follow me | Pinterest | Instagram | Facebook



This post is linked up with Meghan's Week in Review!

4 comments:

  1. I love the spouse's description of RB: eager to please and frequently clueless. I feel like it sums up Oscar pretty well too, who is still adapting to life with a tiny human. He's handling it pretty well though in my opinion.

    I wish I could have attended your class. You'll have to give it again so I can come and witness it. I know you did fantastic. Plus it'll give me a chance to see you in a dress. Insert whistles and cat calls here. :)

    ReplyDelete
    Replies
    1. Meghan,
      You may whistle and catcall all you want. I feel happy in that dress and am delighted I picked it up at the thrift shop.
      With some research, this talk could easily transfer to another location. Something to think about . . .
      Thanks!

      Delete
  2. Just because there's no recipe doesn't mean we aren't interested! We are glad to support you in your endeavors to provide information to the community and train Robert Barker :) Glad to see you have so many things to be thankful for!

    ReplyDelete
    Replies
    1. Ruth,
      I really do have a ton to be thankful for.
      Thanks!

      Delete