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Andi Pena Longmeadow Farm

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Posts posted by Andi Pena Longmeadow Farm

  1. Hello all! I have been missing for awhile, but I am back and looking forward to much participation. I own a farm and after a long day in the cold, chopping ice off of cow troughs, I made this light and airy, bunch of freshness, Prawns in Cream Sauce. Took minutes to prepare, and lit the pan with some brandy, added the cream at the end. You get this beyond extraordinary delectable nourishment. Thanks for looking, and it was wonderful!



  2. I use these as appy's sometimes...the real small potatoes. I add sour cream and chives to the top and you pop them in mouth at a casual party. I bake them for 1 hour / 5 min. then do a cross cut, push, and add toppings, sometimes blue cheese, sour cream, chives, course salt. Put them back in oven for 2/3 minutes until cheese melts a bit. All gone!

  3. Andi Pena: Great photos!

    Peter: Love that Sangria shot. Really tells a story!

    Tonight, I made a starter of chantrelles, fried in butter with a little garlic:


    Then I had pork 'with gentle spices', a Darina Allen recipe, finished with some cream. I think I went a little overboard with the spices.


    Talk about beautiful shots! Yummy~

  4. There are so many variations of this delightful, easy loaf of bread. I make this bread about every other day, and it gets gobbled down. Thought I would post pictures of my clay pot, during cooking, and final product.

    As a farmer, this loaf satisfies the feeding of the family, as well as my time constraints.


    30+ year Römertopf Clay pot


    "Look Ma!, I am a big bread loaf now!"


    Yum, especially made into a bologna sandwich.

  5. I have always used fresh pumpkin to make pies. In fact, I usually buy 3 or 4 small pumpkins in the fall, make the puree and freeze it in recipe-size portions to use all year. One important hint, though: after baking and pureeing the pumpkin flesh, spoon it into a colander lined with cheesecloth (or some other fine mesh) and let it drain for a few hours to get rid of the excess liquid. This gives you a nice thick puree without having to cook it on the stove to reduce (as I've seen suggested). I think the fresh pumpkin puree is a nicer colour and has a fresher flavour than canned. And isn't at all time consuming if you happen to be in the kitchen doing something else anyway.

    I get mine out of the back garden. In fact, the two I used this year to puree are volunteers. They are not sugar, or special pie pumpkins. I have not had a problem, and they taste like the freshness that embraces the farm now.

    I do the same as Nyleve Bear, although I suspect that draining the large amount of water is due to the volunteer pumpkins, and not so much for pie pumpkins.

    Will post back with pictures.

  6. Bump up ~

    Have been devouring the post(s) on Mexican salsa....etc.

    I wasn't into just making "salsa" - been there done that. I REALLY think that the recipe that Jaymes provided (us) was a very unigue, flavor filled slasa. I was skeptical, and thought "how can this recipe with three ingredients be THAT great".

    I mean NO offense to Jaymes, but this salsa, at it primate level is terrific. I grew peppers in garden, and was amazed that a canned tomato could give you that level of taste.

    Hale, hale to Jaymes, wherever you are. Thank you.

    EDA: well is and it are TWO different words,

  7. Haven't been around the past week, (my FIL passed away - in the above mentioned post regarding Lexington Mkt. ) but hope you found places of good taste and nature, or will in the future.

    Regarding Gertrude's in BMA, I applaud it! Love John Shields, and the food is consistant, and good for your soul.

    Hum. Interesting note about Towson/hotels and such. I haven't heard about drug deals, etc in Towson hotels, but I would suggest rather, Hunt Valley, (has a Wegmans!) and a pretty area.

    Good luck~

  8. Does anyone know what else is going on in town then?

    Well I am not fully aware of what is going on in Baltimore, but the Yankee's in town w/Orioles could be part of the combo. Usually attracts a big crowd.

    Also, the Comics/Baltimore/Diamond at Convention Center.

    Sept 8-11 Defenders Day Star Bangled Banner weekend, War of 1812 re-enactments, parades, fireworks etc.

    I guess that is why it is booked up.

    Don't know where you can stay, but the Hunt Valley, Towson area is another thought, depending on where you event is.

  9. Surprised this wasn't mentioned, but a dozen or so hot STEAMED crabs, piled high with Ol' Bay, and a "Natie Boe" - from good old Balmer...........

    oh my, just might have to go order a couple of dozen today...............

    and or softies, fried simply, with a bit of flour, on a piece of white bread.

    Only in Maryland............ :biggrin:

  10. We went to a resturant called somos (not sure I got the name exactly right) but you can ask the local resident where they'd like eat.

    Having worked at Johns Hopkins Bayview for a number of years prior to "farming", I had many wonderful lunches at Samos, it is as quoted "Greektown's best-kept secrets.." by CitySearch. If you do get back in September, ghostrider....this would be a great, welcome to Balmer, kinda dig.

    As far as McCormick & Schmick, well you know.............eh. Mexico for crab.....good grief.

    Please come back, we have lots of wonderful, high end and or/ relaxing, or casual dining........that really does shine.

    Just don't go to Lexington Mkt, unless that is.......you get a raw one at the oyster bar, and devour a crabcake from Faidley's of course, while standing.... :wink:

    Sorry 'bout the trip to Mercy. 4 hours sounds not bad. :wacko:

  11. Faidley's is a MUST and an excellent choice for lunch.

    Tried go find if a review had been done from fellow eGullet(ers) on Lexington Market.

    This afternoon I had a chance to revisit this market, (after visiting my ill FIL @ UMD Med Center, MICU).

    My FIL has family visiting from Peurto Rico, and they were wondering about the market and how it compared to open farmer's market in their area.

    Upon entering through Faidley's (which smelled just like Faidley's and looked the same, which is a good thing) I encountered the "rest" of this market.

    It was absolutely disgusting! Sorry to say this, and I must be an old' stick in the mud, but I thought it was not the market of yester/year. :sad:

    Has anyone else been there recently? Maybe it's just me, living on a farm, and being out of the flow of the big city.

  12. Have fresh corn, cucumbers, tomatoes from the farmer's market this morning but drawing a blank on the limas.

    I know, I know.......darn limas are not quite "in" yet on the farm. So many veggies are slow this year. (cept zukes)

    But pulling limas off our large T shaped, strung up poles, is one of the special gifts of this world!

    As far as a recipe, well - I can't get past boil/steam, dump in bowl, add S&P, and good dose of butter.

    Mix and add fork.


  13. Has anyone ever tried Mad Dog 357?

    Haven't seen mention of this one.

    Knowing how much I love REALLY hot sauce, (that is good, hot, and spicy) my grown son brought me a bottle of Mad Dog.

    Never, never had a hot sauce like this. Thought my feet would blow off.

  14. I am bumping this topic up forum again, was wondering if anyone (since '03) has tried to make these?

    My father in law is from Puerto Rico, has a pastele(s) machine, and would like me to try this.

    His original supplier (a women who was born and raised in P.R.) lived in FL., where she made freezer(s) full of these bundles. Due to illness, she is not able to make these anymore, so I thought I would try to learn this technique.

    Pasteles are so GOOD, they are hard to describe. :biggrin:

    I can take this on, as it has nothing to do with rabbit! :wacko:

  15. Mallet:
    As it so happens, I also just cooked a rabbit for the first time.

    Would you cook one again?

    As I stated upthread, we have cattle, and although we don't butcher our own, we (my family) take a quarter every 6-8 months.. I do a fair amount of carving, cutting, boning, etc of the cow that was once outside on the hill.

    As I get older, I find that I have a more difficult time participating in this event.

    Has anyone else felt this way about cutting/trimming meat that bears a resemblance to a fuzzy creature, or chicken, sheep....etc/

    OK: I'm sticking my neck waaay out here.

    I'm really curious, I don't intend to offend.

    To the OP (or anyone else):

    Like I asked semi-facetiously before, if cutting/trimming rabbits

    or other animals is so disturbing, and if others on the list are

    advising you to steel yourself for the task by pretending it's something

    else, why *are* you doing it?

    Why is not doing it not an option (sorry for convoluted sentence)?

    There's no shortage of other things to feast abundantly on?


    Hey I appreciate your thoughtful and reflective questions, Milagai.

    That being said, it gave me pause to reflect on why I do/cook/prepare/etc..on substance's that I don't necessarly eat, digest, or even want to view in a raw nature.

    Growing up on a farm, 4-H, cooking and being part of the whole farm project has taught me to always try "new" and diverse food supplies. Unfortunately, I do have a pretty sensitive side when it comes to fuzzy warm animals.

    I do this because my first love is cooking and preparing the best food I can for my family. (Most especially for my husband).

    I guess this is a good question for all........do we cook, educate ourselves in "food" even though some of the food might be something that would make us queasy, retching, you get the idea.


    we and us don't belong is the same sentence....

  16. Mallet:

    As it so happens, I also just cooked a rabbit for the first time.

    Wow, that is a magnificant cutting job! Clearly, you are very good with a knife.


    Looks huge compared to my snaggly lit' rabbit.

    You said this was the your first rabbit being cooked, was wondering (relating to my original post) did you have a hard time making that first "wack"?

    I marinated mine for a day, thus not having to actually "smell" the rabbit - I don't think it had much of a smell, but I wanted to at least make sure it didn't seem anymore like a cat/rabbit then my imagination was already leading me to believe.

    Would you cook one again?

    As I stated upthread, we have cattle, and although we don't butcher our own, we (my family) take a quarter every 6-8 months.. I do a fair amount of carving, cutting, boning, etc of the cow that was once outside on the hill.

    As I get older, I find that I have a more difficult time participating in this event.

    Has anyone else felt this way about cutting/trimming meat that bears a resemblance to a fuzzy creature, or chicken, sheep....etc/

  17. And so the sunset ends on this cowgirl's adventure in rabbit. Can't say I would do it again, but am so glad I tried.

    Funny, there is not much to a rabbit after cooking one. I can see where you might need two to feed two or more folks around the supper table.


  18. Asking me to cheer

    I am sorry Dave, for some non responsive reason, that made me giggle.

    Well, I would never laugh at a old dog, licking brownies, but your response gave me reflection as this "old dog" gets a good night sleep.

    :hmmm: To keep to topic, not sure I can express how I feel about breaking the legs off a nice rabbit that fed my husband, (father too!).

    But again, thanks.

  19. If you've already got a killed, skinned, gutted animal in front of you, whatever kind it is, your role is not to grieve for it, but to honor it by cooking it as well as you can, and eating all of it.

    Agreed, jgm. This is why we raise our animals for consumption of the best for the best taste.

    My rabbit adventure, learning, escapade, is now completed.

    The rabbit was devoured completely and resolutely by Mr. Longmeadow. I have a final semblance of this nourishment to post later tonight or tomorrow. (This depends of course on battery for the camera!)

    Thank you all for assisting me, being my cheering squad (as it were) to make this absolutely magnificant dish.

    I hope to add to eGullet as much as everyone of you.


  20. bunny ribs, bunny front legs, bunny back.


    Bunny thighs (do they have thighs?) and loin parts, (Or so I belive!)



    Or how about: you're a resident of another planet, where chickens just happen to be flightless and have four legs? laugh.gif laugh.gif laugh.gif (After all, wings are really nothing more than forelegs adapted for flight ... )

    Decided on the above approach, thank you~


    Hasenpfeffer - German rabbit stew

    Mr. Longmeadow will be dining on your suggestion, thanks!

    Funny thing is, on our farm we raise Black Angus, Charolais, and Herefords. Obviously, we don't keep them around (although I would want to) to just play in the daisy filled fields, so you might believe this particular task wouldn't be that big of a deal.

    Well, I still feel as though I might not want to do this again :unsure:

    As this day progresses, (have to feed steers in barn) come back and check on rabbit, and I am not beemed up by the liquid beverage of the night.....rum and coke? I would be happy to report on left over bones and such of the final installment.

    Oh yes, I have never posted or even taken food pics before! Yea! Hope they came out ok.

  21. gallery_43892_2899_171242.jpg

    Poor bunnie.

    After running early this morning, I was determined to use many of the suggestions included above, had a V&T last night, thought "chicken, chicken, chicken" when I came in, got my large meat cleaver and got em'.

    Will post more pics later.

    ETA: 1) Oh my. Eeerie green belly button thing is fresh basil.

    2) Just as weird parallel between fresh fruit, roma tomato and lime to bunnie.

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