FIG AND FAUNA

Thanksgiving Butter

 by fig + fauna farm on 11/19/12

Lately, we have spent a lot of time contemplating the ways to explain Thanksgiving to Dane. We are diving into the stories of Pilgrims and Indians, but what I deeply want to convey to her this year, are the two sides of thankfulness - to give thanks for what we receive, while also finding joy in giving, so that we may create thankfulness in the hearts of others. I tend to teach her in ways that are tangible, so when I thought of our activities this week, the Thanksgiving feast came to mind. 
 
"Would you like to make something for our Thanksgiving feast? Something all your own, that you can share with everyone?"  I asked her. 
.
To which she replied with excitement " Of course! What can I make?"
.
"Butter! " I told her.
After all, butter is the binding creaminess passed from hand to hand and across the table with love. With each lick of butter shared, Dane may understand the heart-swell that comes with bringing contentment to others. Can't you just see hand-fulls of children shaking jars of fresh butter together on Thanksgiving Day!?
 
//
THANKSGIVING HOME MADE BUTTER

You will need:
  • 1 pint of heavy cream
  • sea salt
  • mason jars with lids

Fill the jar half way with heavy cream and screw the lid tight. Shake the jar back and forth vigorously until it becomes thick like whipped cream (about 5-7 minutes). You can open the jar at that point and see the change of thickness. Next, close the lid and shake again (harder) until the whipped cream becomes firm. It will feel like a ball has formed in the jar, and the liquid (buttermilk!) will separate from the butter. At this point, open the jar and press the buttermillk out of the butter with a paddle or spoon. Run the butter under cold water and press again until the water is clear and no buttermilk can be pressed from it. Add the salt to taste and enjoy!

* One pint of heavy cream will yield about one cup of butter

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Honey Panna Cotta & A Harvest

 by fig + fauna farm on 11/14/12

In the past five days - three baby bunnies were born, an early radish emerged, we harvested our two male goats (also had a detailed anotomy lesson), made a third garden plot, jammed out to the new Mumford & Sons album, enjoyed a much needed visit from my brother, marveled at the stars, adopted a fluffy white dog and made two memorable dishes. First, a simple and delightful Panna Cotta. I made it just before we went to bed, allowing it to set through the night. In the morning, I served the honey sweetened treat, topped with pomegranate seeds.

"Ohhh! Is that for me?" Dane said so innocently.

Those first moments of watching my family consume my love-laden creations are worth living as often as possible. Then there was the burger. The one that we birthed, fed, loved, nuzzled and harvested with total grattitude. It was a burger that was more much than just that and intensely laced with flavor - clean, rich, fresh and buttery - while also laced with wonderful memories. We are thankful.

Back to the Panna Cotta, please give it a shot and put it in the hands of someone that you love....so worth it.

HONEY PANNA COTTA

Makes 4 servings  - adapted from TheKitchn

You will need:

  • 1 1/2 tsp powdered gelatin
  • 2 tblsp cold water
  • 1 c heavy cream
  • 1 c whole milk
  • 1/4 c raw honey, plus extra for drizzle
  • coconut oil, to oil four rammekins or cups
  • pomegranate seeds, to garnish

Combine gelatin powder and cold water in a small bowl and let rest for a few minutes. Lightly oil ramekins or cups, to prevent the Panna Cotta from sticking.

Simmer milk, cream and honey on low in a smal saucepan, until well combine. Whisk in the gelatin, making sure that it is fully dissolved and there are no lumps.

Pour mixture into oiled ramekins and let chill in the refrigerator for at least four hours. Serve with Pomegranate seeds and an optional drizzle of honey.

 

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Farm Tour & Aran Goyoaga

by fig + fauna farm on 11/06/12

 Do you remember when Aran Goyoaga came to visit our farm? Between our shared love of home grown foods and our children that made fast friends, we realized a  deep connection. Aran has just released her first book called "Small Plates & Sweet Treats", which has admittedly sent me to the market over and over, inspired to make her recipes. I asked Aran to come to our farm again, for our first large farm tour - to show our guests exactly how to pull a fresh ingredient straight from the garden and make total magic with it. She agreed to do just that! 

December 15th 2012, 10am - 12pm ~  Fig & Fauna Farm Tour & Food Styling Demo by Aran Goyoaga

As for the farm tour, I'm committed to answering as many questions as possible about the inner workings of our farm. I will walk with you through our gardens, to the rabbits (expecting babies by then) off to the goats, then the pigs (if we have not harvested them yet!) and the cows of course! I'll tell you about our compost piles that we get far too excited about and likely apologize for our property not looking as beautiful as I hope to see it one day, but all in due time. We are very much a work in progress and on December 15th,  I hope to share it with many of you.

You can read more about it here, and RSVP to info@figandfauna.com

/// PHOTOS BY ARAN GOYOAGA

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