Cows Need Friends, Too…

We have a Holstein steer that came to live on Thompson Table Farm about mid-summer. He was eleven months old and well tempered, with a beautiful black-and-white hide. We had never raised a cow before and are excited for the prospect of homegrown beef. A wise and dear friend taught me years ago that if you’re going to raise an animal for food, edible names make it easier to let go. Mr. Bacon settled right in with our two Nigerian Dwarf goats, Mama and Max. We got lucky that Mr. Bacon doesn’t challenge fences and the three of them had been happily wandering around and trimming down the front pasture all summer and fall.

At the beginning of December, as we were loading our family into the truck to go cut down our Christmas tree, we spotted a light brown cow eating grass just outside our front fence. She had wandered over from a neighboring ranch. Mr. Bacon was meandering down the pasture to check things out and as he got closer, he began to jog. He got to the fence, smelled and nuzzled the new arrival, and stepped right over the wire like it was a suggestion. The two of them hit it off instantly. 

Fortunately, Mr. Bacon follows alfalfa anywhere, so long as a vehicle isn’t involved. He followed his farmer up the driveway and his new friend trailed right along behind him. It took some serious convincing from their owners, but the two eventually made it through the gate and onto the pasture. Apparently, cows need friends, too, so we all arranged for Mr. Bacon to join his new friend and another steer on a neighbor’s plot for the next few months. Have you ever seen a wily cow wrangled down the road by half a dozen riders on horseback? It’s quite a sight and very effective. The three of them will work on trimming up the pasture and ours can get a break to regenerate before spring. Most of the time, we can see the three cows from our window; all of the fences are in tact; and, midday they can be found lounging around in the sun.

Farming is a never-ending series of lessons. This time, we learned that four-foot fences may keep well-behaved animals in, but when there’s a potential friend on the other side, you’d better add some reinforcements. Thankfully, we have awesome neighbors who added a line of barbed wire for us by the time we came back with our tree in tow. Also, next time, I think we’ll buy two cows.

What to Do with Pressure Cooker Shredded Chicken

The modern, programmable pressure cooker, with its set-it-and-forget-it attitude, has become a staple tool in our busy kitchen. In the past two weeks, we have easy-steamed five whole chickens! Much of the meat was spread in a thin layer in freezer bags and frozen flat for future feasts. When you freeze a thin layer, it’s easy to break apart and only pull out what you need when you need it.

Pressure Cooker Steamed Chicken falls off the bone for simple shredded chicken to add to countless dishes. Below are some ideas for quick and manageable meals…

Enchiladas

Wrap cheese and chicken in tortillas and place in a greased baking dish. Cover with your favorite enchilada sauce and bake in oven preheated at 350F for 20-25 minutes, until cheese is melted and sauce is boiling. Top with your favorite fixings: cheese, crema, cilantro, olives, green onions, or extra sauce. Enchiladas make great leftovers, just save some sauce in case the tortillas soak up more moisture in the refrigerator. Note: If your tortillas are stiff, steam before rolling and placing in pan so they don’t crack apart.

Chicken Quesadillas

Heat tortillas in a pan, add half of the cheese to one side, top with shredded chicken and hot sauce, add the rest of the cheese, cover with second tortilla (or fold over other half if using a large tortilla). Heat and flip until cheese is fully melted. Note: If your chicken is cold, heat ahead of time in toaster oven, pan, or microwave.

Chicken Noodle Soup

Heat some of your trusty Chicken Bone Broth in a large stockpot. Add diced onions, carrots, and tomatoes, and various vegetables like peas, broccoli, celery, cauliflower, collard greens, etc. Spice up with seasonings like: black pepper, garlic powder, cumin, basil, oregano, and don’t forget the salt. Let boil to cook the vegetables. For the last ten minutes or so of cooking, add a couple of handfuls of your favorite pasta. Cook al dente. Adding tamari at the last minute provides a great, earthy flavor.

Chicken-Topped Salads

Shredded chicken on top of a huge salad is also a staple around here. Some ideas:

  • Baby greens, tomato, shredded carrots, avocado, chicken, cotija cheese, topped with:
    • Chile-lime vinaigrette: avocado or olive oil, apple cider vinegar, and TJ’s Chile Lime spice mix (salt, chili powder, and lime juice)
  • Baby greens, tomato, shredded carrots, chicken, sliced or diced hard-boiled eggs, black pepper, feta, artichoke hearts, topped with:
    • Greek-style vinaigrette: avocado or olive oil, apple cider vinegar, red wine vinegar, salt, black pepper, oregano, coriander, garlic powder, marjoram, and lemon juice
  • Baby greens, dried cranberries, thinly-sliced apple, candied pecans, goat cheese, and chicken topped with:
    • Simple avocado or olive oil and your favorite vinegar (like balsamic, red wine, or apple cider)

Other Ideas

Chicken Chili
Tortilla Soup
Chicken Casseroles
Chicken Pot Pie
Tacos
Pulled Chicken for BBQ sandwiches
Chicken Salad
Chicken Lasagna
Chicken Alfredo

If you have more ideas, we’d love to hear them! Any questions, please contact us at info@thompsontablefarm.com.

Enjoy!!