The best laid plans of mice and men… And pork is on sale!

We didn’t get the beef yesterday. I planned my entire day around it. I checked with the processor about 2pm, and rolled out of here about 3pm for the one hour drive to Siler City to pick up all of our beefy goodness. All was good.

I turned the cooler on on the truck so it would be frozen when I arrived, stopped and got some water to drink on the way, and began my normal routine of cursing people WHO CAN’T DRIVE! Argh!

I’d made it about 1/2 of the way there when my phone rang with a number I didn’t recognize.

“Hello?”

Power outage“Don’t come! We’ve lost power. You cow is half cut up and not vacuum sealed. We can’t do anything with it till we get power back on!”

Well this was new. At first I said I was coming anyway so I could put the beef in my truck to keep it cold but they assured me they had backup power for the coolers. Just not for the saws or the work rooms. Hmm. Nothing to do but to come home empty-handed. So I turned around and instead cursed the STUPID DRIVERS on the way home.

I only posted two posts this past week. One, where I told everyone we’d have beef on Saturday. In the other one, I told everyone we’d have beef on Saturday.  Sigh.

Since we don’t have beef now till Monday afternoon which for you fine folks will mean Wednesday, I’m instead announcing a one day sale on pork because we do have that.

Today only, all pork (except bacon and ribs) are 20% off. I’m doing this because I promised you you’d have beef today and people will not see this and show up all happy expecting steaks. I hate letting people down, even if it’s not my fault. So instead it’s time for pork!

The girls are all working and excited to see you today so stop by and get some pork.

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 is coming today!

Just a quick update to let you know that I’ll be picking up our latest cow this afternoon from the processor (back here around 5pm). We should be well stocked with everything including all the steaks so plan on popping in tomorrow and getting something for the grill.

Also, I dropped off hogs yesterday at the other processor so we will be restocking on pork products shortly. Although I’m not aware of anything we are out of currently on pork, but we like to keep ahead if we can.

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.

Red Beans & Rice with Linguica

Weeping Radish products have been a great addition to the Ninja Cow Farm Store and our own personal pantries.  When we first ordered the new sausages we were faced with lots of decisions. One of the new things we brought in is Linguica. Linguica is a firm peppery sausage made with Red Wine that has Portuguese origins.

I finally sat down and tried it a few weeks back, Red Beans & Rice came to my mind. During our 7 years in Florida I had many chances to work with folks from other countries. One of my favorite recipes I picked up was out of Puerto Rico from a family friend. In her recipe a homemade sausage was used. It was quite reminiscent of the Linguica we are now carrying in the store. The dried nature of this sausage helps it stand up to the cooking time involved. The flavor is powerful enough to help flavor the dish yet it retains flavors for each bite of the Linguica as well.

The secret to my Red Beans & Rice is a homemade Sofrito. You take onions, peppers, tomatoes, jalapeno, garlic, & cilantro. You cook them all down together for a short while letting the flavors meld. I must confess though. For the 2nd year in a row my onions didn’t grow. And I never got around to planting garlic last year fall. This year though I have grand plans. With my peppers still growing and my cilantro dead I did have to take a trip to the grocery store.  At least my jalapenos & tomatoes are growing well.

This recipe makes a massive amount, feeding at least 10 people if not more.  And it will be more. I froze several meals worth after dinner.  In the Ninja Cow Farm Store we sell Linguica doe $10.50 lb. With only using 1 lb of sausage in this dish along with the remaining ingredients should bring this dish to under $25.  Not to bad for a one dish meal that feeds a crowd.

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.

We have beef and pork

And sometimes both at the same time.

This was too funny not to share.

We raise both beef and pork here on our farm. The rest of what we have in our store comes from other farms around the state. We are proud to represent other farmers in our little store. But we are most proud of the quality of our beef and pork, which we think is the finest you will find.

Our beef is grass fed, grass finished. No commercial feed EVER!

Our pork is raised on forage and produce from the farmers market. No commercial feed EVER! Our pork chops are darker and redder than the steaks you buy at the grocery store. They taste better too.

If you haven’t tried one or the other, then you owe it to yourself to give them a try. We are open today from 2-6pm and again on Friday from 2-6pm. Saturday we will be open 8-5 and we’ll be freshly stocked on beef.

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.

#47 goes to the big green pasture in the sky

Yesterday I took one of our cows to the processor. This is usually a once per month occurrence, but in July we were able to squeeze in two trips due to the demand from you good folks.

I know what some of you are thinking. Aww, it’s so sad, this poor guy. Yes, yes it is. #47 was born here and has been a good cow (steer actually) all his life. Never caused any trouble, never been sick, never escaped. But if we weren’t going to eat the cows, they’d never live at all. We aren’t running a cattle rescue, we are running a cattle farm. This is the final step of a very important process, one that is handled with respect and care. Our cows only have one bad day in their life. The rest are filled with sunshine and seas of grass. I wish I could say I only had one bad day in my life.

For the rest of you folks that are instead thinking, RIBEYES! That is true, we’ll have steak in the freezer on Saturday so plan on stopping by and picking up your beefy goodness. If you’d like to get your name the pre-order list, shoot me an email and we’ll hold your steaks for you.

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.

Pan Seared Chicken Hearts

I can see the Eww’s coming across the screen already. Hold tight though and take a trip further into the Culinary World.  Recently we’ve had several international clients request Chicken Hearts.  After consideration and a few rounds of cooking them. I declare they are tasty must have treats. Easy to make and man are they good, like I now crave them type of good.  The taste and flavor is as if a steak and a chicken thigh mixed together.

This past March my husband had to travel to Brazil on business. When he returned he raved about the food and being forced to try new things. Now the man is not the most adventurous eater due to some food allergies (okra and shellfish). In fact we were a bit worried about the language barrier and proceeded to take a crash course in Portuguese so he could safely eat. To hear he was trying new food excited me so I asked what his favorites were to spice up our weekly menu.  When he said chicken hearts I about dropped my jaw on the floor.  In fact he couldn’t wait to share them with the family. I’ll cook most anything he requests.  Let’s go!

Note: Your house will get smokey. Open 2 widows and place a fan in  each window. One pointing in one pointing out.

Chicken Hearts are provided by our wonderful partner Christy over at Brittany Ridge Farms located in Hookerton, NC. We charge $4 lb for these tasty morsels.  These are quite simple to cook quickly and would be great served with salad or as the meat component to a meal. Have a party and offer them as a daredevil bite. Drop by today from 2-6 to get your own.

Have I scared you off yet? Just remember in this whole Farm to Fork world we need to eat all parts of the animal not just a few.  Try them you won’t regret it.

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.

Whole Duck Now Available

Lucy here on the actual non- recipe part of the blog. We’re still having some internet issues here on the farm.   The store is open tomorrow 2-6 p.m. & Satuday from 8-5.  Erin & Crystal will be running the store while Dan gives tours. SWMBO & I will be off picking up our kiddos and hosing them down after a full week of sleep away camp.

Ninja Cow Farm has a  wonderful new product in stock. DUCK!!! Seriously, we now have Duck thanks to Blue Whistler Farm over in Bahama, NC.  Blue Whistler is a wife and husband owned 5 acre farm. It may not seem like much land, they work it and are producing some great products.

Last year I was introduced to Amy at Blue Whistler Farm. I followed her for a while,  light facebook stalking in truth. What drew me to her was the amount she loved and cared for her animals while they were on the farm. How she is able to provide with love and care yet realize this is a business and you must follow the rules of it to be successful.

Look at those happy faces!
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She has tried several animals on her 5 acre farm.  Amy shares her triumphs and successes along the way. Now we can share her ducks with you. Blue Whistler Ducks are pastured raised, while receiving conventional feed rations.

As you can see though they stay in the pasture not in a closed in cage on a factory farm.  Amy is hoping this winter to bring us Duck by the cut as well. Blue Whistler ducks are currently sold whole in our store for $8.45lb. Drop by and see us for a new flavor on your table.

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.

7125 Old Stage Road Raleigh NC