Welcome to My Farm

Lisa goes ice fishing under the tutelage of a friend who is a lifelong Mainer. After whipping up lox and cream cheese omelets, they head out onto the lake. Since it’s her first time, Lisa learns how to drill a hole in the ice, and bait and set the traps. After a hardy lunch of beet hash and an unexpected visit from Tyne’s three corgis, Lisa and Tyne admit defeat and head inside to warm up.

Lisa heads south to visit the annual holiday light display at the Coastal Maine Botanical Gardens. After enjoying the festivities, she ends the evening with a traditional creme brulee made with her fresh eggs. She also explains why light is so important in a chicken coop and how to handle the lack of light during the long Maine winters.

Lisa prepares a holiday meal for friends, but instead of turkey, she decides to highlight some traditional New England Thanksgiving recipes including spiced cranberry sauce, popovers, seafood chowder, and a sweet Indian pudding. And of course she shares some of the scraps and leftovers with her chickens so they can enjoy their own holiday feast.

Maine is known for its wild blueberries. Lisa explains the difference between cultivated and wild berries, and talks about why the Maine climate allows blueberries to grow so well in her state. Since blueberries are in season now, Lisa is excited to bake blueberry cobbler with homemade whipped cream, and she also makes blueberry ice pops for her flock.

Lisa introduces several of her favorite ducks including a solid black Cayuga and a “spotted duck” also known as the Ancona breed, as well as her Buff Goose, discusses the various breeds of waterfowl, and compares the various sizes and colors of duck and goose eggs. Then she makes savory souffles with some of her duck eggs.

Lisa visits a local cow farm in search of fresh milk to make homemade ice cream, only to find out that the Scottish Highlands at the farm aren’t dairy cows. But after meeting the farmers and learning all about the hardy breed, she finally finds some milk, and shares bowls of homemade blackberry basil ice cream for a few friends to enjoy after a day on the lake.

Lisa shares some basic cooking tips for scrambling, frying and poaching eggs, as well as her secret for perfectly peeled hard-boiled eggs, and then makes a few of her favorite classic breakfast recipes including omelets, Eggs Benedict and her unique twist on deviled eggs. She also explains proper egg storage and why some eggs don’t need to be refrigerated.

It’s fall in Maine, so Lisa shares a few tips for planting garlic, then heads to a local family-owned farm to find the perfect pumpkin for her fall decor. After learning some pumpkin growing tips, she chooses a few pumpkins and bakes one of her favorite fall desserts - pumpkin swirl cheesecake - and of course shares some of the pumpkin with her flock.