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(Yeah, “cheese” is a verb now; why do you ask?) In late November, I made my first goat cheddar. It looked awesome, but it had several mishaps. First, the dog got into it while it was sitting curing on the counter (in a place where I didn’t think he could reach [...] We have about 30 chickens left to sell. They were processed today, so with the WSDA’s 48-hour pickup requirement, we can make them available for pickup on the farm at the Day Road Farmstand on Monday during the day. Six dollars per pound. They will be a mix of sizes, some small fryers and [...] We’re now taking orders for our last batch of chickens for 2011, which will be ready to pick up on September 25. As usual, the details are described on our Ordering Poultry page, and you can order here: http://tinyurl.com/chickens2011-2 Please let us know if you have any questions, and order soon! Turkey ordering [...] Yesterday I saw this Lehman’s blog post about feeding turkeys with peanut hearts, which are apparently the little tiny nubbins that you find between the two halves of the peanut. I immediately thought of CB’s Nuts up in Kingston, so I emailed to see if they have surplus peanut hearts. Turns out they do, [...] Despite the fact that I didn’t finish last year, I signed up to do the Dark Days Challenge again this year. The goal of the challenge is to make and post one meal a week that is as Sustainable, Organic, Local, and Ethical (SOLE) as possible. Since this is something we do pretty naturally [...] We’re eating the last of the stir fry made with the last of the year’s eggplants, and making basil with the almost-last of the basil (the last-last will go into green sauce (more or less like this). Thanks, summer (such as it was). Up next is a leek, kale, squash, and smoked salmon pasta [...] These California farmers are giving up their land and quitting farming. Most of the reasons they cite for getting out of farming could be things we are saying next year or the year after, or the year after that. Think hard about your food and your sources, and what it takes to support [...] Since we sold out for our last batch of the year, we’ve gotten a few inquiries about other farms who might have chickens like ours. I thought I’d round up all our recommendations. Some, but not all, are raising the slower-growing, more chickeny breed we prefer, or other breeds alternative to the fast-growing Cornish [...] Subj: NEED MORE CHICKEN!!! [We] are in ecstasy over here, post roast chicken. Do you have any more we could purchase? Also, could we sign up to order more now? How many can we reserve? We LOVE your chicken!!! On being told the 48-hour deadline has passed so we can’t legally give them [...] Our first batch of chickens this year went pretty well. We didn’t lose very many of them, and they had a good and uneventful life. Processing went smoothly too, once we resolved three different electrical issues (wrong extension cord = another trip to Lumberman’s; tankless hot water heater not working = trip home for [...] Silly as it seems to have ripe peppers, freshly-processed chickens, tons of herbs, and tomatoes coming soon, but not use them, I’m turning to frozen herbs and frozen roasted peppers and tomatoes plus a chicken from last fall to make a variation on this pulled chicken recipe. Gotta get the freezer emptied out in [...] Our locally-raised pig was slaughtered a couple of weeks ago and was finally butchered and ready to pick up last Saturday. Yay! We put everything into the freezer but kept a package of 2 pork chops out for dinner that night, and grilled them up with my favorite not-very-local marinade — red wine vinegar, [...] |
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