Monthly Archives: October 2010

Pork, Delicious Pork

Hobbit Adventures

Hobbit Adventures

If you are like our son Jackson, then the word ‘pork’  evokes visions of Hobbit adventures where sounds of sizzling bacon during second breakfast and Gimli the Dwarf’s affection for salty pork, quick to make the mouth water. If you are like Amanda or I,  ideas of milder adventures like  a drive to the local BBQ joint to enjoy a well sauced, pulled pork sandwich and a cold, tall one are more the standard. In either case, if you are like us, you love pork!

Pastured Pork

Pastured Pork

If you love Pork, then the news that Our Family Farm is ready to offer pork as a pasture raised, meat option for you and your family should excite you. We are working with dear friends Chris Hansen and Erin Bartek of Mosaic Farms in Corvallis, Oregon to glean from their expertise in raising healthy hogs, and to fill the remaining nooks and crannies in your freezer with delicious chops, hams, sausage, and bacon.

Chris and Erin are raising beautiful animals that get to eat customized feed, free of GMOs, and roam grandiose spans of healing pasture. Their custom feed ration consists of 70% local components, like Willamette Valley wheat and flax, as well as organic food scraps (not fit for human consumption) from Gathering Together Farm in Corvallis, Oregon. Chris and Erin work very hard to raise healthy, happy animals…and we can notice the difference! This is why we are working with them to make their pork available to you.

We hope you take advantage of this opportunity, and you enjoy their pork as much as we have.

For pricing information, please email us at ourfamilyfarm.info@gmail.com.

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Filed under Buying Food, Know Your Food

A Whole Chicken…Now What?

whole-chicken

whole-chicken

It is an exciting thing to encounter something new, and it can be even more exciting when that novelty runs concurrent with your values. If you and I are alike in any way (reading this blog, I expect we have something in common), when we consider this excitement in terms of our connection to the food we eat, receiving a whole chicken raised on a farm just miles from your home is REALLY EXCITING! And yet, a gift like your beautiful pasture-raised chicken, with all of the enthusiasm that surrounds it, can be somewhat deflated when you get to the practical point of dinner and you ask yourself, “Now what in the world am I suppose to do with a whole chicken?” Sound familiar?

I mean, your whole bird is a distant standard from what we have come to expect from the place food really comes, the grocery store (sarcasm intended).

“How do I get the wings off of this thing so I can have those delicious, crispy buffalo wings for our friends when they come over for the Oregon-Stanford game?”

“How do I access those tender breast slivers so I can quickly pan sear them with some lemon and garlic, to toss into my salad for lunch tomorrow?”

“I know the thighs are around here somewhere…:/”

“You mean a chicken breast has bones in it?! Nooo, get outta here! Really?! Shooot.”

I am here to tell you that the culinary applications of the wonderful gift you now have in your procession are endless, and some of the most favorable are relatively simple. I will explain.

Lemon Garlic Chicken

The simplest option to feeding the family is to just cook the whole bird with some desirable herbs and spices. A friend recently sent me a message afer she cooked her whole bird in a clay pot. She said it was the best chicken she had ever eaten. If this is an enticing scenario, perhaps this clay pot honey-lemon chicken recipe is just your thing. Or maybe the Barefoot Contessa’s recipe for lemon and garlic roasted chicken is more to your liking?

If you are interested in a bit more hands-on investment, you can use a sharpened culinary knife to break your bird down into the kind of bites you are accustomed to seeing at the local grocery store. The best demonstration I have seen to date is from The Test Kitchen at www.gourmet.com. Watch the video below…and don’t mind the color of the skin on the bird he is breaking down, there are growers out there who consider a yellowish color, desirable for a chicken.

Chicken Stock

Chicken Stock

Whatever you do, SAVE THE LEFT-OVER PARTS!!! Making your own stock could be perhaps one of the most rewarding uses of your chicken. Making a stock is easy, and the creation of a stock extracts the remaining goodness from a bird. Simply put, stock of this quality will be a delicious elixirs perfect for soup bases, gravies, glazes, etc. One of the nicest recipes, and easy-to-use directions comes from The Gourmet Food Source.

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Filed under Preparing Food/Recipes