Many of you know our farm was in the running for a $1,000 grant to improve the lives of our animals. The community support was amazing and our farm received the most votes! With this money we will work on building fences in our pastures. To see the progress check out the Ethical Farming Fund website. Thanks Hannah & Tim!!!
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If you are looking to cut out harmful nitrates, but still want to enjoy your holiday ham, look no further! Pre-baking it is pleasing to the eye...post-baking a real treat for the taste buds. You've gotta love the vibrant red and green, so appropriate for Christmas! (Reminded me of Dr. Suess for some reason? Green eggs & ham? Perhaps I have been watching too much of the Grinch?)
Aside from ascetics, the taste is out of this world. I will never eat another ham again....seriously. After eating this there is NO NEED to eat any other kind of ham, its taste is far superior to any cured product you will ever find on the market. The meat is succulent and tender not to mention the glaze blends sweet & salty to perfection. This recipe has been adapted from Anne Burrel of the Food Network. You can find the original at http://www.foodnetwork.com/recipes/anne-burrell/brined-fresh-ham-recipe.html Fresh Brined Holiday Ham What happens when you end up with 25 little piglets you had not planned for? Not to mention it is winter, when no one in their right mind is buying feeder pigs. For our family it would be impossible to grow them all into meat hogs without going broke. So a simple google search reveals the solution...suckling pigs. A new Holiday tradition is born....well new for our family anyway.
Suckling pigs are newly weaned piglets that have eaten little to no grain. Thus the meat is rich in collagen and extremely tender. It is said that there is no way to overcook it which is a big plus for someone like me. They are considered a delicacy yet virtually fool-proof, not to mention they can be roasted right in the oven. So what do you say?? Interested in starting a new tradition with us? Check out the link below where chef J. Kenji López-Alt from The Food Lab describes in detail the process and the benefits of cooking a suckling pig. Of course...we can supply you with the meat, just give us a call! http://www.seriouseats.com/2011/12/the-food-lab-how-to-roast-a-whole-suckling-pig.html |
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April 2016
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