Rezoning Makes Good Neighbors

Before we bought the farm, we called to make sure that our zoning allowed chickens.  It is in a very rural part of the county, outside of city limits.  We were told that we could have chickens — sure, everyone has chickens in that part of the county!

We bought the farm & began renovations.  Things were going wonderfully until we decided to check the zoning laws for pigs (we had spoken to good friends of ours at church one day & decided it might be kind of cool to try raising a couple in the far end of our lot).

In pulling up the zoning laws, we were shocked to find that some changes had taken place last year & we weren’t even allowed to have chickens, much less anything else.

I immediately called our zoning director & was told that our area seemed to be zoned strangely.  Our rural, country area was zoned RD (Residential Multi-family Development) – which is one of the most restrictive zones for a property.  No farm animals –  not even an outside dog is allowed.  What IS allowed, however is urban development – townhouses, condos, projects, and quite a few businesses.  It’s sole purpose is to cultivate urban development.

After several discussions with our zoning director and local district representative, we decided to go forward with the rezoning process to a much more appropriate zoning – AP (Agricultural Preservation).  The goal of AP is to preserve the rural environment from urban encroachment.

Steve and I went door to door, meeting our new neighbors, telling them about what we’d found & encouraging them to attend the town meeting.  Some showed, some didn’t.  The ones who did were vocal.  The few we hadn’t met didn’t understand that to “keep things the same,” the zoning would have to change.  Thankfully, our district representative and zoning director both realized what the majority wanted was to keep the integrity of our rural neighborhood by rezoning to AP.

This process may (if we’re lucky) only take four months.  We are up for the challenge.  And actually rather thankful that we’re going through this.  Without this hurdle, we wouldn’t have met our neighbors.  Without this, we wouldn’t have realized what incredibly impressive, creative, hard working, fun, generous neighbors we have.  So regardless of how things turn out, we are grateful that it has led us to where we are now.

My Valentine


Steve and I were married last June.

Sometimes it’s still so hard to believe that I get to spend the rest of my life with the one person who makes me feel completely whole.

He is my best friend, my lover, the most beautiful person I have ever seen.

I feel strong with him, better for knowing him, safe when I’m with him.

He is the only person in the world I would want my family to love as my husband, their son, brother and uncle (and they do).

He makes me laugh, gives me goosebumps, lifts me up when I’m low and when I’m sad he is my sweetest comfort.

I have always loved him. . . and I always will.

Chicken Liver Pâté

Chicken livers are one of those things  – like rutabagas – you are on one side or the other – the YUM! side or the YUCK! side.  Steve and I are on the YUM! side.

A couple of weeks ago, we began ordering from our local farmers’ group, Augusta Locally Grown.  The market opens on Friday, closes on Sunday & pickup is on Tuesday.  What could be easier?  The products offered are local, organic and sustainably grown.

When I first attempted to order chicken livers from the site, I was too slow.  Someone bought the only 2lb package before I could.  I was devastated (since I’d already told Steve we would have them in our basket on Tuesday.)

When we arrived to pick up our order of local goodies, I told Angela (the owner of GingerSnap Hollow Farms) how sad we had been that we’d missed out on the livers and that I’d be quicker on the draw the next week.  Unfortunately, when the market site opened the following Friday, there were no chicken livers listed.

Tuesday, when we picked up our basket, Angela handed me a 2lb package of chicken livers.  Even though there had been none available for order from the site, she had remembered that we’d missed out the week before and had thoughtfully brought a package for us.  We were SO excited!  I immediately began dreaming of ways to showcase their unique flavor and we put the package in the refrigerator to thaw.

What resulted is, possibly, the most delicious recipe ever to grace my kitchen: Chicken Liver Pâté topped with Balsamic Onions.

Chicken Liver Pâté
Contributed by Jacques Pépin

  • 1/2 pound chicken livers, well-trimmed
  • 1/2 small onion, thinly sliced
  • 1 small garlic clove, smashed and peeled
  • 1 bay leaf
  • 1/4 teaspoon thyme leaves
  • Kosher salt
  • 1/2 cup water
  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons Cognac or Scotch whisky
  • Freshly ground pepper
  • Toasted baguette slices, for serving
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor (do not add the liquid); process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm (overnight is best). Serve chilled.

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Balsamic Onions
Recipe courtesy Anne Burrell
  • Olive oil
  • 2 large onions, sliced
  • Salt
  • 1 cup balsamic vinegar

Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.