Cold, Cold Day in Vermont…

Cat's at the Barn

 Barn Cats Getting Warm

Chicken in Sub-Zero Temps

Chicken’s Roosting

These days have been so cold for the animals. -15 below zero the other day is too cold. We have a ceramic heater to keep our water from freezing in the barn. The cats were hunkered down above it getting some of the warmth. The chickens have been chilly as well. They are not laying as much and if I don’t gather the eggs right away their freezing. The goats we got will be kidding in the end of February. Hopefully it will be warmer then.

20130105-140338.jpg This was the bacon and veggie soup that we had that day that cold cold day. Just a regular veggie soup from the store and homemade bacon.

  1. Heat oil in a large saucepan over medium heat. Cook leek and garlic, stirring, for 2 to 3 minutes or until leek has softened. Add bacon, celery, carrot and swede. Cook, stirring, for 5 minutes or until bacon is golden.
  2. Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
  3. Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.
  • 2 teaspoons olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 4 rashers middle bacon, chopped
  • 1 celery stalk, trimmed, chopped
  • 1 medium carrot, peeled, chopped
  • 1 small swede, peeled, chopped
  • 1/3 cup pearl barley
  • 400g can crushed tomatoes
  • 6 cups salt-reduced chicken stock
  • 1 medium zucchini, halved, sliced
  • 1 medium desiree potato, peeled, chopped
  • 1 tablespoon chopped fresh basil leaves

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