What may be missed at first glance is the beautiful array of gorgeous flowers that nature has deposited in this field. We have a flower shop right outside our front door. There are daisies, buttercups, poppies, hyacinth, sweet peas, red clover (beautiful and edible!), snow drops, queen anne's lace, not to mention countless ferns, alfalfa and other lovely greenery. Yes, it is a delightful surprise to go out each day and notice another beautiful flower or fern adorning the front of our house. There are so many of these beautiful, unplanted flowers that the house is often complimented by a lovely, delicate bouquet on the dining room table. Here's a picture of a recent bouquet put together by R, M and our friend SG. What flowers or surprises has nature blessed your lawn with? Tell us, we'd love to hear about it.
Wednesday, 20 June 2012
Wildcard Wednesday: Wildflowers, Nature's Bouquet
Here at Hill Giant Farm we take a pretty laissez faire approach to lawn cutting- as in we don't really have a lawn, but rather one large hay field in front of our house. In about a week or so we will cut it, bale it and the sheep will add it to their winter menu. To some with more of an "in town" sensibility, I'm sure our approach to the front hay field is frustrating. But to us, it just makes sense. Can you imagine cutting 7 acres of lawn?! What a waste of yummy food for the sheep.

What may be missed at first glance is the beautiful array of gorgeous flowers that nature has deposited in this field. We have a flower shop right outside our front door. There are daisies, buttercups, poppies, hyacinth, sweet peas, red clover (beautiful and edible!), snow drops, queen anne's lace, not to mention countless ferns, alfalfa and other lovely greenery. Yes, it is a delightful surprise to go out each day and notice another beautiful flower or fern adorning the front of our house. There are so many of these beautiful, unplanted flowers that the house is often complimented by a lovely, delicate bouquet on the dining room table. Here's a picture of a recent bouquet put together by R, M and our friend SG. What flowers or surprises has nature blessed your lawn with? Tell us, we'd love to hear about it.
What may be missed at first glance is the beautiful array of gorgeous flowers that nature has deposited in this field. We have a flower shop right outside our front door. There are daisies, buttercups, poppies, hyacinth, sweet peas, red clover (beautiful and edible!), snow drops, queen anne's lace, not to mention countless ferns, alfalfa and other lovely greenery. Yes, it is a delightful surprise to go out each day and notice another beautiful flower or fern adorning the front of our house. There are so many of these beautiful, unplanted flowers that the house is often complimented by a lovely, delicate bouquet on the dining room table. Here's a picture of a recent bouquet put together by R, M and our friend SG. What flowers or surprises has nature blessed your lawn with? Tell us, we'd love to hear about it.
Tuesday, 12 June 2012
Inch by Inch, Row by Row
It's gardening season! Last evening M put the majority of our garden in. As she did so, she kept thinking of this song;
http://www.youtube.com/watch?v=D3FkaN0HQgs. While we haven't figured out how to get our flowers and veggies to sing yet, we do find the garden to be a very rewarding pursuit. In a matter of weeks our grocery bill will significantly decrease as fresh veggies begin to make up the bulk of our diet. There's also various pickles, salsas, and freezer treats to look forward to as well.
Below is a list of our garden contents so far and some of the ways we look forward to eating it.
Potatoes: we love these mashed, baked, fried, scalloped-if you can think of a way to cook potatoes, chances are we've tried and loved it!
Green beans: delectible cooked el dante and served with butter melted over them. Their also pretty tasty dilled and canned. We also love to freeze them and pull them out mid winter to dress up a tired pot of soup, or as a treat all on their own.
Peas: we'd love to freeze these for a fresh treat in the winter, but truthfully, very few of them make it past the door. M eats nearly all of them on sight in the garden!
Beets: we love to pickle the root and the greens are fantastic in salad.
Onions: if it were up to M, they'd be added to everything. We mainly use them in soups and salads.
Swiss Chard: this delicious, often overlooked green is choke full of vitamin D and is great in salads, wilted with butter and garlic, frozen for use in lasagnes and soups. If you've never tried it, you really should. It's delicious, but make sure you buy it while it's small.
Cherry, Roma and Yellow Tomatoes: cherry tomatoes are great for eating and salads. As for the Roma, nothing makes better home made salsa, bruschetta in a jar, or harissa sauce than Roma tomatoes. Our mouths are watering just thinking about it. Yellow tomatoes are a tasty way to dress up a platter salad or to add unique flavour to a bacon lettuce and tomato sandwich.
Sweet Peppers: these are great raw or sliced and frozen for easy addition to future stir fries, lasagnes, couscous casseroles and soups.
Hot Peppers: R likes things spicy, so we dry these and he adds them throughout the year to practically everything he eats. He reminds M of his Dad!
Lettuce, Radicchio and Mesculin: there is simply nothing in the world as satisfying as a fresh salad made with brand new, perky lettuce from your own garden. So fresh and full of flavour. Don't believe us? Our local rabbit population agrees too :)
Left to plant are: carrots, radishes, cucumbers and spinach. Did all this talk about fresh food and veggies make you hungry? We hope so. We also hope it inspired you to plant some seeds of your own. Remember, whether it is a small pot of peppers on a verandah, a plot in your backyard or a full scale garden, growing your own veggies is a nutritious and delicious way to save money and improve your overall health. Now, go eat something green and leafy :)
Saturday, 9 June 2012
Cat's in the Cradle
| Tiger and kittens sleeping. |
Now, if you know us well, you are likely thinking "wait a minute...R and M have a cat?!? R doesn't even like cats!" You're right, he doesn't. The cat scammed us into bringing it home on a cold, wet, awful night during the winter. Seeing its badly matted fur, its bony signs of hunger and what we assumed was dirty grease marks all over it, we decided that the compassionate thing to do was bring her home. Since arriving she has grown on us and we're already pretty fond of the kittens. Tiger, no surprise, is an orange and black cat, and her kittens consist of; 1 orange, 1 black, and 3 tabby. See the picture below.
If you know anyone who wants a cat in about 2 months, let us know. We've got 5 free to a good home.
Tuesday, 5 June 2012
5 Things You've Always Wanted to Know About Chickens
One of the aspects of the farm that we're really enjoying, but that people hardly ever ask us about, are the birds. Currently we have the big birds (our laying hens and 2 roosters) and the little birds (chicks and ducklings). Both are quite interesting-at least we think so. In honour of the "big birds" on our farm, who lately are producing 10-15 eggs/day and generating egg income, here's some interesting things you've (no doubt) always wanted to know about chickens.
1. How round or oval an egg is depends on how quickly the egg was laid. The slower the hen passes the egg through her, the rounder the egg. It is actually the pressure of the muscles contracting as the egg is passed that gives the egg its pointed top and oval shape.
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| We keep Rhode Island Red chickens. |
2. A hot chicken will eat far less than a cool one. This is because eating produces internal heat, further elevating her temperature. The less she eats, the cooler she is. The downsize is that her egg production will suffer as she eats less.
3. It is estimated that there are over 50 billion chickens being raised around the globe at the present time. That's a lot of chickens!
4. Chickens are omnivores. While it is true that they really enjoy a good junebug, beetle or fly, chickens will also happily dine on delectable treats like yesterday's discarded pepper seeds, carrot peels and other compostable kitchen scraps. This makes chickens easy to keep happy when it comes to dietary considerations.
5. The average chicken can live between 5-10 years (if nature is left to take its course). The oldest chicken to ever live died at 16 from heart failure, according to the Guinness Book of World Records.
We hope you've enjoyed this entry and that it will inspire you to learn more about the various species of animals we all depend on for food and nutrition. Have a great day!
4. Chickens are omnivores. While it is true that they really enjoy a good junebug, beetle or fly, chickens will also happily dine on delectable treats like yesterday's discarded pepper seeds, carrot peels and other compostable kitchen scraps. This makes chickens easy to keep happy when it comes to dietary considerations.
5. The average chicken can live between 5-10 years (if nature is left to take its course). The oldest chicken to ever live died at 16 from heart failure, according to the Guinness Book of World Records.
We hope you've enjoyed this entry and that it will inspire you to learn more about the various species of animals we all depend on for food and nutrition. Have a great day!
Wednesday, 30 May 2012
Wildcard Wednesday: The Country North of Belleville
There are a lot of stones on our farm. It feels like all we've done this Spring is pick rocks, roll boulders, grunt and sweat, trying to move stones. Ugh. It's enough to make someone more ambitious than us write a poem. Lucky for us, Al Purdy (our FAVOURITE poet) at Hill Giant Farm, wrote one for us. So, for this weeks wildcard Wednesday, we hope you will enjoy The Country North of Belleville.
Bush land scrub land-
Cashel Township and Wollaston
Elzevir McClure and Dungannon
green lands of Weslemkoon Lake
where a man might have some
opinion of what beauty
is and none deny him
for miles-
Yet this is the country of defeat
where Sisyphus rolls a big stone
year after year up the ancient hills
picnicking glaciers have left strewn
with centuries rubble
backbreaking days
in sun and rain
when realization seeps slow in the mind
without grandeur or self-deception in
noble struggle
of being a fool-
A country of quiescence and still distance
a lean land
not like the fat south
with inches of black soil on
earth's round belly-
And where the farms are
it's as if a man stuck
both thumbs in the stony earth and pulled
it apart
to make room
enough between the trees
for a wife
and maybe some cows and
room for some
of the more easily kept illusions-
And where farms have gone back
to forest
are only soft outlines
shadowy differences-
Old fences drift vaguely among the trees
a pile of moss-covered stones
gathered for some ghost purpose
has lost meaning under the meaningless sky
- they are like cities under water
and the undulating green waves of time
are laid on them-
This is the country of our defeat
and yet
during the fall plowing a man
might stop and stand in a brown valley of furrows
and shade his eyes to watch for the same
red patch mixed with gold
that appears on the same
spot in the hills
year after year
and grow old
plowing and plowing a ten-acre field until
the convolutions run parallel with his own brain-
And this is a country where the young
leave quickly
unwilling to know what their fathers know
or think the words their mothers do not say-
Herschel Monteagle and Faraday
lakeland rockland and hill country
a little adjacent to where the world is
a little north of where the cities are and
sometime
we may go back there
to the country of our defeat
Wollaston Elzevir and Dungannon
and Weslemkoon lake land
where the high townships of Cashel
McClure and Marmora once were-
But it's been a long time since
and we must enquire the way
of strangers-
Bush land scrub land-
Cashel Township and Wollaston
Elzevir McClure and Dungannon
green lands of Weslemkoon Lake
where a man might have some
opinion of what beauty
is and none deny him
for miles-
Yet this is the country of defeat
where Sisyphus rolls a big stone
year after year up the ancient hills
picnicking glaciers have left strewn
with centuries rubble
backbreaking days
in sun and rain
when realization seeps slow in the mind
without grandeur or self-deception in
noble struggle
of being a fool-
A country of quiescence and still distance
a lean land
not like the fat south
with inches of black soil on
earth's round belly-
And where the farms are
it's as if a man stuck
both thumbs in the stony earth and pulled
it apart
to make room
enough between the trees
for a wife
and maybe some cows and
room for some
of the more easily kept illusions-
And where farms have gone back
to forest
are only soft outlines
shadowy differences-
Old fences drift vaguely among the trees
a pile of moss-covered stones
gathered for some ghost purpose
has lost meaning under the meaningless sky
- they are like cities under water
and the undulating green waves of time
are laid on them-
This is the country of our defeat
and yet
during the fall plowing a man
might stop and stand in a brown valley of furrows
and shade his eyes to watch for the same
red patch mixed with gold
that appears on the same
spot in the hills
year after year
and grow old
plowing and plowing a ten-acre field until
the convolutions run parallel with his own brain-
And this is a country where the young
leave quickly
unwilling to know what their fathers know
or think the words their mothers do not say-
Herschel Monteagle and Faraday
lakeland rockland and hill country
a little adjacent to where the world is
a little north of where the cities are and
sometime
we may go back there
to the country of our defeat
Wollaston Elzevir and Dungannon
and Weslemkoon lake land
where the high townships of Cashel
McClure and Marmora once were-
But it's been a long time since
and we must enquire the way
of strangers-
Monday, 28 May 2012
Mmmm Monday: Chickpea Masala
Over the last couple of weeks the pace of life has really picked up at the farm. You may have noticed, as our blog posts have dropped as a result of the hectic pace. But, we haven't forgotten about our blog- and we're still making and eating delicious, nutritious and easy food at Hill Giant Farm. Because R is vegetarian, M has picked up some pretty tasty vegetarian meal/side dish ideas over the years. One of our favourites is Chickpea Masala. Masala is a common vegetarian dish in Indian cuisine and can be made as spicy or as mild as desired. You'll find our recipe, and some ideas on how to make it more or less spicy, below.
Chickpea Masala
3 Tbsp olive oil
2 onions, chopped
6 cloves of garlic, pressed/minced
2 Tbsp ginger (fresh would be tasty, but dry will do just fine too)
2 tsp each coriander, cumin and garam masala (garam masala can be bought in most grocery stores and Clubhouse makes a lovely version for a reasonable price)
2 tsp chili powder (if you want it spicy, if not, skip it)
1/2 cup tomato paste (or 1 small can of pizza sauce and 3 Tbsp of flour)
2 tsp packed brown sugar
1/4 tsp salt
2 cans (19 oz/540 ml each) of chickpeas, drained and rinsed
2 Tbsp lemon juice

1. In a saucepan, heat oil over medium-heat high heat cook onions and garlic stirring occasionally, until softened, about 5 minutes.
2. Add ginger, coriander, cumin, and garam masala (chilli powder too if using it). Cook until fragrant, about 1 minute. The smell is absolutely delicious and will stay in the house for the evening!
3. Stir in 1 cup of water, tomato paste, brown sugar, salt and chickpeas. Scrape up any brown bits and put them back in the pot. Reduce the heat and simmer until it has thickened slightly, about 15 minutes. Stir in lemon juice.
The total prep time is approx. 30 minutes. When you serve it, add a dollop of plain yogurt to the centre of the bowl. This will enhance the fragrant flavour and will cool the spice nicely. It's really a delicious dish. We hope you try it and love it. Let us know!
3 Tbsp olive oil
2 onions, chopped
6 cloves of garlic, pressed/minced
2 Tbsp ginger (fresh would be tasty, but dry will do just fine too)
2 tsp each coriander, cumin and garam masala (garam masala can be bought in most grocery stores and Clubhouse makes a lovely version for a reasonable price)
2 tsp chili powder (if you want it spicy, if not, skip it)
1/2 cup tomato paste (or 1 small can of pizza sauce and 3 Tbsp of flour)
2 tsp packed brown sugar
1/4 tsp salt
2 cans (19 oz/540 ml each) of chickpeas, drained and rinsed
2 Tbsp lemon juice
1. In a saucepan, heat oil over medium-heat high heat cook onions and garlic stirring occasionally, until softened, about 5 minutes.
2. Add ginger, coriander, cumin, and garam masala (chilli powder too if using it). Cook until fragrant, about 1 minute. The smell is absolutely delicious and will stay in the house for the evening!
3. Stir in 1 cup of water, tomato paste, brown sugar, salt and chickpeas. Scrape up any brown bits and put them back in the pot. Reduce the heat and simmer until it has thickened slightly, about 15 minutes. Stir in lemon juice.
The total prep time is approx. 30 minutes. When you serve it, add a dollop of plain yogurt to the centre of the bowl. This will enhance the fragrant flavour and will cool the spice nicely. It's really a delicious dish. We hope you try it and love it. Let us know!
Thursday, 10 May 2012
New Arrivals
Spring is such a wonderful season. There is so much new life everywhere. This week, we had 72 newcomers arrive at Hill Giant Farm. 51 of them were Rhode Island Red chicks, and 21 of them were Peking ducklings. They're awfully cute, and very noisy. Both the chicks and the ducklings are living in storage buckets in the grainery of the barn under heat lamps. This morning when we came out, there were a number of chicks that had smothered one another in the corner. Unfortunately, some of them died. The others were put in a bin of their own with the heat lamp, and they have made a full recovery. As a last ditch attempt to help them warm up, R put them in "intensive care", which amounted to using the blow dryer in the house to warm them up and dry them off.
Below are some photos of the chicks and ducklings. We hope you enjoy them. If you live nearby, feel free to pop in and visit.
Tomorrow the ducklings will begin their supervised swimming. We'll try and add some photos of that too. Enjoy your day!
Below are some photos of the chicks and ducklings. We hope you enjoy them. If you live nearby, feel free to pop in and visit.
| R holding one of the chicks. At this point, gender cannot easily be determined. It won't be until they get their adult feathers that it will be clear who are hens and roosters. |
| Our friend C doing his best to keep this squirmy little guy from getting away. |
| There's nothing like standing on your food to kick start the day. |
| This photo of M with both a duckling and a chick highlights the difference in size between the two birds. |
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