The CFSA farm tour starts today!

This afternoon, starting at 1pm, we’ll be part of the Eastern NC farm tour coordinated by the Carolina Farm Stewardship Association. Of course we are open our normal hours today from 8-5 so feel free to stop by this morning as usual.

The CFSA tour runs today and tomorrow, from 1-5pm each day. Tickets are $35 dollars PER CAR and allow you to see as many of the 26 farms as you can during the time period. They are also good for both days so you can see farms on Saturday and Sunday and really get your money’s worth. Before we were on the tour, we attended as often as possible and really enjoyed it every time. It really is a great tour with some fabulous local farms.

This is I think our third year on the tour. The first time we did it, I remember being a bit freaked out by all the people that were coming. We had all hands on deck here, ready for any eventuality. After some of our other events, it’s now just another Saturday/Sunday around here.

But, we have improved our ability to host people. This was based on what we’ve learned from other events. Number 1 was signage.

New welcome sign and store entrance sign
New welcome sign and store entrance sign

We also have signs for where you can’t go without an escort and one for where the tours start. They weren’t cheap, but I do think they will be worth it. It certainly dresses up the front of the store. I’d been meaning to get them forever, thankfully they are finally in place.

New freezer in the store
New freezer in the store

Inside the store, Lucy has been slaving away all week. She’s been ordering and picking up products like crazy getting us back to normal stocking levels. We also moved out of a fridge/freezer combo unit in the stock room and instead have moved it into the store where it is in freezer mode ( I LOVE these combo units, which are now discontinued. It’s so handy to be able to switch them back and forth.)

Having another freezer in the store allowed us to finally organize the goodies from Weeping Radish which up till now had been buried and hidden in the pork freezer.

Fridge and display shelf, fully stocked
Restocked and ready

We pulled a lot of new items into the store this year. Over the course of the past few months, we’ve been watching what sells and what does not. As products have finally sold out, or aged out, we’ve not replaced them if they were not good sellers. What we didn’t do was reset our stocking so that our shelves were full of popular items. Some of that was due to our farmers not having items available, some of it was we just didn’t get it done. But Lucy has worked very hard the past few weeks getting everything back in the store and now our shelves are fully stocked again. It looks much better.

I of course, have been picking up pork, beef, chicken, ice cream, etc, etc. My normal stuff. Oh, did I mention we just picked up a cow yesterday and we have ribeyes in the freezer unclaimed? See how I slipped that in there for those of you who actually read these posts? Yep, you get the gold star, swing by this morning. We have all the steaks in stock. Shh, don’t tell anyone.

The stock room finally looks good. The stock room finally looks good.
The stock room finally looks good.

We’d save the old bakers rack that used to be in the store because I didn’t want to throw it away (it was my mom’s) but it didn’t have a place. Lucy pointed out that if we moved this, tossed that, and stored this, we’d have room for the bakers rack in the stock room and finally have some shelves. It was a perfect idea. The problem with the bakers rack is small items fall through. But boxes of stock? They fit perfectly. The entire stock room was able to get some attention and it looks much better. Everything is off the floor and up on shelves and you can actually get around in there.

Our new wash table from CFSA
Our new wash table from CFSA

Normally when we are on the CFSA tour, they loan us materials for the event, then we give them back after it is over. It’s absolutely fine as they are a non-profit and every dollar counts. However they apparently received a grant this year and were able to purchase wash tables for the farmers to use and to keep. Woo hoo! Free stuff!

We’ve been meaning to get a wash table for a long while so this worked out perfect for us. We always end our tours with feeding the cows so folks always want to wash their hands before entering the store. Now we finally have a real wash table where they can do so. Of course, I didn’t use their soap they provided, I set one of ours out so people can get a free sample and clean hands at the same time. Plus now they smell lemony fresh!

This morning will be spent getting everything ready for the tour this afternoon, plus seeing all of our normal customers as well, oh, and actually running the farm because everybody still wants to eat. Starting at 1pm, we’ll be in full tour mode. If you haven’t already bought your tour button, you can get them at any farm on the tour, including ours. Just load the kids in the car and stop at the first farm and pay your $35.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Beef Ossu Bucco with Balsamic & Red Wine

Other than a hurricane, September has been lovely. Warm days, cool nights just as fall should be. Minus that whole hurricane part. The cool weather has me wanting to serve stew on a nightly basis. My family though is not willing to eat stew nightly.  Beef Osso Bucco to the rescue.

A few weeks ago I bought a Crock Pot (I still haven’t recovered from the shame).  This was the first meal other than bone broth I decided to cook. Homeschool classes are in full swing and somehow I let SWMBO talk me into adding on an extra Math class.  7 Classes ya’ll what was I thinking.  If Rutabaga doesn’t revolt, my self preservation might.

This act of over scheduling now has me using the Crock Pot.  I must admit coming home after work the other day to a house full of good meals was pretty awesome. Dinner was served with 10 minutes. The texture of the meat was good so I can’t complain and I may start using the beast more often.

Beef Osso Bucco is a savory dish  with a silky texture that cooking . Osso Bucco is a fatty cut of the shanks. The tendons and fat break down giving us that beautiful texture.  It is perfect to serve over mashed potatoes or rice.

One of the recent additions to the NCF Store is also been featured in  dish Balsamic Vinegar. SMBO picked Vom Fass  as our source for Balsamic Vinegar. While it is not locally made it is a local franchise in Cary.  The flavor is brilliant and consistent brightening many a dish up with its flavor.  Once you buy the bottle you can bring your bottle back to us for refills. Reduce, Reuse, Recycle

Store Manager and resident chef at Ninja Cow Farm LLC
Lucy lives and works on Ninja Cow Farm. Most days you'll find her tending to the garden or working in the store. She's cooked in restaurants and as a Personal Chef.

Welcome to our weekly summary email

If you are receiving this email for the first time, then you are one of the 700 people I just imported from our point of sale system into our weekly newsletter.

Now before you look for the unsubscribe button (it’s there, at the bottom of the email) know that this email only comes out once per week. It’s a simple summary of all the weeks posts. No pushy marketing, no crazy buzz words.

This list is also how I let everyone know when we get something special in, like ribeyes, or lamb, or turkeys. Or maybe we are having a customer only sale which isn’t uncommon. We don’t post anything in the store, we just send the news out via this list so our customers know to ask about the sale when they come in. Everyone not on the list doesn’t know.

If all those reasons are not good enough to stay around, well the unsubscribe button is at the bottom of the weekly email. Just click unsubscribe and we’ll never email you (at this email address) again.

So why 700 people all at once for the import? Because I just didn’t get around to it and next thing I know it’s almost October and I haven’t done an import since April. Oh well, maybe one day I’ll get caught up. 

Or not.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Turkey’s are still available for pre-order

Based on the number we already have pre-ordered, I’d say people are definitely planning on a turkey Thursday in November.

I may have mentioned this to our chicken/turkey farmer, who may have mentioned to the turkeys. 

Better get yours ordered before they are all gone. It seems that they are getting out of town as fast as possible.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

It’s not just September, it’s mid-September

I stopped at a little store Sunday while picking up Spork and the retailer noted that they had pumpkin spice something or other in stock. I’d just seen this.

I started giggling to myself. I had a smirk on my face for the next 15 minutes, which I’m sure worried Spork. Usually when a parent is inexplicably happy, it means we have some new, unknown torture planned for the kids.

Luckily for him, not this time.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Rabbit Bog

 

Rabbit love it hate it, it is a tremendous renewable food source. When we talk about healthy meats this is the one that gives you bang for the buck. There is little fat in rabbit meat and the cholesterol is quite low.

According to Off Grid News “Rabbit has the lowest cholesterol value of any meat product. Compared to the next two lowest, chicken and pork (both with a value of 230 mg per serving), rabbit has a mere 164 mg of cholesterol. Rabbit is the lowest calorie meat per serving at 795 calories per pound vs 810 for chicken, 840 for veal, 1190 for turkey, and 1440 for beef. Pork weighs in at a whopping 2050 calories per pound. Rabbit meat is the HIGHEST in protein compared to chicken, fish, lamb, pork and even beef! Rabbit meat is highly digestible and recommended by the USDA for children and the elderly.The USDA also proclaims rabbit meat “the most nutritious meat known to man.””

After an unfortunate childhood rabbit incident I refused to eat rabbit.  At that point in time I got mad at myself and made my husband take me  out for rabbit for my 35th  birthday.  Since then I have extremely slowly begun to work with it. This past spring I took a rabbit butchering class at Standard Foods here in Raleigh.  I brought home my rabbit pieces and made them for lunch the next day.  We all loved them so yes I’m finally 30 some odd  years later am going to regularly make rabbit for dinner.

Tonight’s recipe is for beginners. Something to lesson the blow to the kids that you have a meat source. It won’t be recognizable, I usually find that the best way to start. and with a long slow cooking aromas they won’t be able to resist either.

Bogs are simple, you boil a rabbit or chicken in salted water for 2 hours. Next up you de-bone it(save the water) add rice and cook down until the rice is soft. The rice will take on a new texture making this dish more of a stew.  There will be left overs, freeze them and save for another rainy cold night when you won’t have much time on hand.


Store Manager and resident chef at Ninja Cow Farm LLC
Lucy lives and works on Ninja Cow Farm. Most days you'll find her tending to the garden or working in the store. She's cooked in restaurants and as a Personal Chef.

Thank you Irma

So my post yesterday was basically a big whine about why I can’t get anything done. And that took me two days to complete. I was feeling a bit like this. 

But today, my plans were cancelled due to Irma freeing up the entire day. And it looks like tomorrow will get cancelled as well. That means that in all reality those two days worth of things I was to do were just deferred but for now, it leaves me with blessed quiet and office time.

I have the windows open, a cool breeze blowing through, and time to get things DONE!

Step one, post the picture of the chicken with the crazy head feathers. CHECK!

Today is going to be a good day.

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

7125 Old Stage Road Raleigh NC