Wood Family Farm

Cod by Mark Kurlansky
April 2, 2011, 7:52 am
Filed under: 2011, March

Just finished reading Cod by Mark Kurlansky as suggested by one of our customers, Camille.

Cod is a history of cod fishing and its impact on economies, people and, of course, the cod itself. As I read the book, I was impressed how the story of cod fishing is similar to that of farming. In both cases,  advances in technology after World War Two caused dramatic changes in the economics of scale, manpower required and balance in the environment.

As is often the case, our technology outstripped our ethics and foresight.


Indoor Market Continues
March 30, 2011, 8:38 pm
Filed under: 2011, March | Tags: ,

The Corvallis Indoor Winter continues for the next two weeks and, yes, we will be there. See our “Current Inventory” page for our selections.

Four more calves arrived at the farm today. They will be ready for processing in about 20 months. Our daughter is doing a great job raising the calves this year. They are raised on milk for 8 weeks and then weaned. At about 2 weeks of age, they begin to nibble on grass. Our daughter makes halters for the young calves and tethers them around the yard and barnyard to eat the grass. When they are about 4 weeks old, the calves are moved to a community pen and graze in small paddocks. By the time they are weaned at eight weeks, the calves are hearty grass eaters.

Ginger Chicken with Pears
March 23, 2011, 3:41 am
Filed under: 2011, March

We have been enjoying Oregon pears this past few weeks. Pears are one of our local fruits that stores well during the winter months. Here is a recipe using pears. Delightful.

Ginger Chicken with Pears

Preparation time: 30 minutes

Baking time: 1-1 ½ hours

1 Chicken, cut up into parts

4 large pears, peeled and sliced

(May substitute 1 quart canned pears.)

1 Tablespoon minced gingerroot

½ cup chopped onion

½ cup white wine

1 teaspoon ground ginger

Salt and pepper

  1. Pre-heat oven to 350 degrees.
  2. Combine 1 teaspoon ground ginger, 1 teaspoon salt and ½ teaspoon pepper.
  3. Rub ginger salt combination on to all surfaces of chicken. Set chicken aside.
  4. Place pears, chopped onions and minced gingerroot in bottom of 9 x 13 inch baking pan.
  5. Season pears and onions with ½ teaspoon salt and ¼ teaspoonpepper.
  6. Place chicken on top of pears.
  7. Cover and bake until breast meat is approximately 180 degrees.
  8. Remove chicken and pears from oven.
  9. Place chicken on cookie sheet and broil for 5-10 minutes to brown.
  10. Serve pears as side dish.

Serves 4-6

Scene from my Kitchen Window
March 17, 2011, 6:37 pm
Filed under: March | Tags: ,

I absolutely love the drama of spring weather. We just experienced a torrent of hail and rain. The sky was dark grey, the temperature dropped suddenly and, then, the rain and hail was flung from the sky with power and intensity. As suddenly as it came, the squall passed. The bright sun broke out of the clouds, the sky cleared and all was calm and fresh-smelling.

As I look from my kitchen window, I see the crisp, blue sky, the Cascade foothills dappled in snow, the bright green of spring grass and the Jersey steers calming grazing in the pasture. Arching from the south side of our farm to the north side, a double rainbow crowns the entire scene.

Simply lovely.

Potato Italian Sausage Soup
March 10, 2011, 10:01 am
Filed under: March

Here is a winter comfort soup recipe that Andrea made last night. She found the recipe in my Farm Journal’s Country Cookbook. Farm Journal was a publication my family received during the 70’s. They produced a magazine for the whole family and several cookbooks. Their recipes are family friendly, traditional dishes that are well-tested and written. A great cookbook for new cooks. The cookbooks are out of print but quite easily found on Amazon.

Potato Italian Soup

4 medium potatoes, peeled

1 medium onion, sliced

4 cups water

1/2 lbs.Italian sausage, cooked

1. Cut potatoes in half.

2. Cook potatoes and onion slices in 2 cups water until water. Do not drain.

3. Mash potatoes.

4. Add sausage and remaining water.

5. Simmer 10 minutes.

Makes 4-6 servings.


Dinner at Our House
March 8, 2011, 12:13 pm
Filed under: March

Wanted to share with you a tasty meal we enjoyed a few days ago.  Turnips, kale and marinated top sirloin were the menu items. First, the top sirloin was cut into thin strips across the meat’s grain. I, then, marinaded the strips in a mixture of a couple tablespoons of soy sauce, a teaspoon of ginger and a couple cloves of crushed garlic. After marinading a couple hours, I stir-fried the top sirloin along with a cup or so of chopped onions. I prepared the turnips by simply peeling, cutting them into chunks and steaming until tender. Meanwhile, I boiled the kale (it was a bit coarse in texture) until tender in water and a tablespoon of apple cider vinegar. The turnips and kale were seasoned with salt to taste.

On our plates, the sweet flavor of the turnips blended with the vinegar flavoring of the kale. The soy sauce-ginger-garlic seasoning of the steak added a rich undertone to the turnips and kale.

It was one of those meals that causes you to sit back and say, “That was really good!”