September arrived with a change of weather and it is cooler now, a welcome relief from the heat but also a reminder that winter is around the corner. The leaves are starting to change colour and we'll soon be starting the soybean harvest and the corn won't be far behind.
The chickens are getting close to there processing date of Oct. 6 and they will be tasty eating!
They've enjoyed beet tops, lettuce and zucchini along with their grain.
The turkeys are well on their way for December 8th and Christmas!
We will not have any geese or ducks this year, other than a few left in the freezer from last year. We were unable to get geese from our supplier and subsequently decided not to bother with the ducks this year either. Not many people want them.
I am going to put a new recipe on here today that can feature ham or chicken or turkey, depending on what you have leftover. There is no pasta in this which is a nice change.
Potato and Green Bean Casserole
6 cups cubed peeled & cooked potatoes
2 cups thawed green beans
2 cups of cooked cut up ham or chicken
2 cups Monterey Jack cheese or mozzarella, divided
1/4 cup finely chopped onion
1 can 10 0z. condensed cream of mushroom soup, undiluted
1/2 cup milk
1/4 cup mayonnaise
1/4 cup plain yogurt or sour cream
In a greased 9x13x2 baking dish layer the potatoes, beans, meat, 1 cup cheese and onion.
In a bowl, combine soup, milk, mayonnaise, and yogurt. Pour over top and gently stir to coat.
Cover and bake 350' F for 45 minutes. Uncover and sprinkle with remaining 1 cup of cheese. Bake 5-8 minutes more. Yield 8 servings.
Alternatively, mix everything together and place in a crock pot for 4-6 hours on low.
Sprinkle with remaining cup of cheese shortly before serving. You could a bit less milk and mayo and yogurt in the crock pot as the liquid does not boil away.
Hope to see some of you this fall.
Wendy for Knollbrook Farms