Meat Share Week 22
This week your share contains:
1lb pack cumberland sausage @$8.5/lb $8.50
1 TapRoot pork shoulder or smoked ham steak @ $5.0/lb average weight 1.77lbs $8.85
1 TapRoot farms stewing hen @$3.50/lb, average weight 2.65lbs $9.28
1 lb package of no-nitrate TapRoot Bacon @7.5/lb $7.50
Total value: $34.13
Stewing hens must be slow cooked either in the slow cooker or in a big pot of soup. They would be a great candidate for coq au vin, a classic french stew that uses a coq (rooster) or stewing hen.
Here is a delicious looking recipe from lazysundaycooking.com.
RECIPE – COQ AU VIN
one large organic chicken
1 bottle of red wine(I used Bordeaux)
1 yellow onion
1 head of garlic
3 carrots(I used mix of yellow and purple)
2 sticks celery
1 cup chicken stock
bunch of fresh thyme
few dry mushrooms- I used Polish forrest mushrooms
250 g porcini mushrooms
olive oil, butter for frying
2 T white flour
Cut the chicken into pieces- wings, breast, legs etc. Sprinkle them generously with salt and pepper. Chop the onion and crush the garlic. In a large bowl add chicken, onion, garlic and pour the whole bottle of wine over them. Marinade for a day in the fridge. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Pat the chicken dry, reserve the wine with onion and garlic. Brown the chicken on both sides in olive oil with a knob of butter.Put in a dutch oven. Add carrots, celery, dry mushrooms and bacon. Pour stock and reserved wine. Cook for about 1 hour in 200C/392F.
After that time, take the chicken out, keep in a warm place. On another pan fry porcini mushrooms in butter for about 15 minutes. Add salt and pepper at the end of cooking. In a meantime reduce sauce from the chicken for 10 minutes. In another pan add 2 T of butter and 2 T of flour. Fry for a minute. Add few tablespoons of the sauce, mix, add another few tablespoons. Add to the pan with the sauce and stir to combine and thicken. Add chicken back in. Cook for a few minutes. Add mushrooms. Serve with mashed potatoes.
Storms have been keeping us very busy, I've been spending a lot of time clearing snow and chipping ice out of water containers.
The pigs out on pastures are real troopers, they have made a network of trails through the deep snow, and the pigs walk around this network single file. Very rarely does a pig veer from the path, and if the lead pig decides to stop then they all stop.
The hens are enjoying a lot of scrap cabbage these days. For some reason when they eat purple cabbage, it turns their poo to green!
Thank you very much, and we hope you have a warm week, without too much shoveling.
For a number of years we have been offering work shares. Not many members take us up on it, but the few who do have become an really fun and interesting part of the life of the farm, we can't imagine a season without them now.
We'd like to expand this offering to more people.
Here's how it works:
1. Let us know you are interested in this. Send an email to email@example.com
2. There will be training time and you will need to give yourself time to ease into the work. We do not do full days to start. Once you are trained, then we will set out a schedule for you that matches the work that needs to be done with the days you are able to work.
3. If you have a specific skill or trade that could benefit the farm, let us know and we can consider the options.
Our vision is that we'd have more CSA members here on the farm taking part in farming and preparing the veggies and shares for pick-up. It is also our vision that our farm makes it possible for members to participate fully without needing to cash flow all of their membership. Whether you enjoy the work on the farm or you need to put your cash towards other expenses matters not to us. Everyone is welcome to ask about work share. If you'd like to be a part of this vision of being with us here working on the farm, please be in touch.
Hello Tuesday CSA members,
It has been quite a two week stretch of weather events especially when we need to be driving. It certainly has kept me thinking and reflecting.
Ed is getting loaded up and will be on his way soon.
I realize it is Friday and traffic is likely more intense than on a Tuesday. We also realize the weather hasn't been great for you either so there is a lot of snow and slippery conditions.
Thank you for adapting and accepting and supporting as we all embrace or cope with our winter. This morning I was feeling frustrated because I couldn't get the truck in 4-wheel drive and I couldn't get out of the drive way. For about 20 minutes I was clouded with frustration and then all of the sudden, I looked out and I saw how incredibly beautiful the snow is. I can so easily get caught up in the functioning of my own life/farm life and forget to stop and take in all the gifts of this weather, one of which I'd say is beauty.
Have a lovely weekend!