Friends in Boots- Forks Farm
Today I’m thrilled to share the beauty and bounty of Forks Farm. Forks Farm [owned by the Hopkins family] is nestled in the hills of Northern Pennsylvania. Although the setting is calm and tranquil- the farm is nothing but bustle. Forks Farm produces pastured poultry, grass fed beef and lamb and woodlot pork. They host a bountiful market where local farmers come to sell their fresh meats, raw dairy, breads, produce and more! True delight.
It doesn’t stop there. Forks Farm is not only your one stop shop for flavor, it is the place to learn about sustainable agriculture. The Hopkins of Forks Farm are innovators and leaders; In a subtle and generous way they help many people understand the importance of healthy farms and healthy foods. Bravo! I recommend becoming a fan of Forks Farm or a follow on twitter. Stay up to date on what’s happening on their farm- it’s well worth a day trip.
Kate’s Kitchen- Homemade Pizza
I find bliss in the kitchen- particularly when working on something simple and a tad creative. No need to run- I think you can too. I am all about simple. 1. 2. 3.- ta da!
Friday nights are pizza nights around here. Here’s how I make homemade pizza (recipe makes 2 pizzas)…
1. Mix 2. Let Rise (and read a book) 3. Roll & Assemble
1. put the following ingredients in your mixer [I use kitchen aid with dough hook]- in this order [start this 2 hrs before you want to eat]
- 1 tbsp baking yeast
- 1.5 cups warm water
- 1 tbsp sugar
- 1 tbsp salt
- 3 tbsp olive oil – or just shake a little in there
- 3.5 cups flour
2. put dough hook on mixer and let it rip for 10 minutes- take the dough hook off and let the dough sit in the same bowl to rise for about 1 hour
3. after about 1 hour clear some counter space and sprinkle it with flour. preheat your oven to 425. remove dough from bowl. cut dough in half.
- get your rolling pin out [or maybe you have a wine bottle you can use]
- roll away from you- working the dough into a circle- keep adding more flour if its sticking
- get out your pizza pans and sprinkle them with some olive oil
- lay the dough on your pan
- get out your sauce, mozarella cheese, and whole hog sausage and any other toppings you enjoy
- spoon about 1 cup of tomato or pizza sauce over your dough
- sprinkle about 1.5 cups of mozarella cheese on top
- cut up chunks of sausage and lay on top- as much as desired
- repeat for second pizza
- put it in the oven and bake for 20 minutes
- yum. yum.
** if you want extra special pizza- try making your own mozarella. we do not have fresh milk now because the cows are dry (they haven’t had their calves yet)- I used grated mozarella from the grocery- works too!
There are many variations to making homemade pizza- let us know your tips in the comments!
Art & Agriculture- Carrie Marill
Over at Gatski Metal we are fond of our little saying, “We use simple hand tools to honor the enduring traditions of art and agriculture.“ There is something profound about the role of agriculture in art.
For us, it’s an instinct thing- not an intellectual thing. Yes! I love that. By golly- it’s a farm. Not to be too simplistic- but therein is the beauty of farming, food and art. Oh so simple and yet full of story, flavor and beauty.
In my recent forays into the handmade bounty online- I discovered the work of Dolan Geiman- [fantastic]. “We are kindred spirits,” as they recently mentioned and I wholeheartedly agree. It was thanks to the Dolan Geiman blog that I discovered the work of Carrie Marill. Wow! And so begins another new feature, “Yes! Art & Agriculture.”
Do take a moment and check out Carrie Marill’s work. It really is incredible.
Friends in Boots – Wild For Salmon
Welcome to the first installment of Friends In Boots! You must be up to something when you’re wearing barn boots, right? Farming, fishing, making cheese or maybe just standing around talking. Whatever the case, there’s a story to tell. First boots, friends and neighbors… Steve and Jenn Kurian of Wild For Salmon.
This past weekend we got together with Steve and Jenn and did some butchering [it's a bit of a hobby]. We share a love for food from somewhere we’ve been or can easily imagine. Steve and Jenn travel to Alaska every year to harvest wild salmon for customers all across the mid-Atlantic states. They endure all kinds of crazy conditions on the Alaskan waters, ship the salmon east and then peddle it at small farmers markets.
They are pioneers in almost every way. They are incredibly hearty people with enough skills to survive the wilderness of well, Alaska. We have alot of admiration for their work bringing fresh, wild and delicious salmon back to the plates of Pennsylvania.
All New Garden Markers Made with Old Silver Spoons
Yesterday I was hinting around about gardens…. it must be the approach of another big winter snow storm that has me all stirred up. Or… maybe it’s because over at Gatski Metal we’re busy bees preparing for the Buyers Market of American Craft Show this weekend. Either way- I seem to have a lot of extra zip [read Spring Fever!].
So… how about these gorgeous handmade garden markers made with old spoons. Now available on The Steel Fork! Love them. Wouldn’t they make a wonderful gift!
