The new store gets better and better

New door in the store.
New door in the store.

Ok, this one isn’t as exciting to you as it is to us. But having this door here is a huge deal for us because we now have the freezer room connected to the store. That means when we have to bring stock in to refill the freezers, we bring it straight in and not have to walk all the way around the barn.

When you are moving a couple hundred pounds of meat from various freezers, being able to walk straight through is really nice. For you, when we disappear to go find that special cut, or your pre-order, it means we can pop out and right back. And not disappear for 10 minutes.

We are still slowly working on bringing the store together. I expect we’ll have some new products in by the end of this month. We are still making selections, deciding what we’ll carry, looking at new stuff. It’s all very fun and exciting.

Today Lucy will be in the store from 2-6pm. You can see her use the new door because we had a large order for about 100 lbs of meat this week and the beef freezer will need to be restocked while she is here.

One of the additions we made recently was adding in a backup refrigerator. This allows us to hold more milk on hand. That means we are fully stocked on pet milk so for those of you always looking for some, we have yours and everyone else’s currently available.

And of course, the girls will be in the store tomorrow from 8-5, with fresh cookies. Stop by and see them. The weather should return to gorgeous by tomorrow.

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.

Brisket to Corned Beef to Pastrami

This is a several part series stay tuned…

Brisket, that mighty versatile cut of beef.  While I was mostly raised in Nashville, TN I was born in Missouri meaning smoked K. C. brisket is my favorite. We can make it sweet, savory, BBQ,  & corned. Dan claims Ribeye is king, nope Brisket is king for this girl.  

Corned Beef is an American Classic for St. Patty’s Day sorry folks it’s not Irish. The reason being most Irish at the time this recipe came together could not afford the cut of meat. The good news is today you can afford it and it is readily accessible in our store at NCF.

The NCF Brisket sells for $12.99 lb. Last summer we decided that our clients preferred a smaller family sized cut ranging from 3 lbs to 5 lbs instead of the giant 12 pounder our processor was sending. Even a small 3 lb roast will feed a large party of people. I’m using this one brisket to make 2 things. Add in a hash and that is 3 meals.

The recipe I’m using today is not my own. I’m using a recipe from  Katie at the Wellness Mama website . This is a new recipe for me, it has good reviews. The reason why I am going with a new recipe is to use a recipe that is nitrate free.  I hope we all enjoy it. The good news is my family gets to go first.

After we have corned the beef we will the make 2 separate dinners corned beef & cabbage & pastrami.  Where many recipes will call for you to remove the excess fat here we need to keep it  for the pastrami.

The beautiful fat cap there to the left. LEAVE 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.

So apparently it’s national pig day?

I didn’t know that was a thing. But since this link was too cool not to share, I’m not going to fact check it. Let’s just go with it.

See when pigs fly

Lucy is in the store today from 2-6pm and we have lots of pet milk in the fridge. Both cow and goat.

We also have our door to our back room almost done and almost all the freezers put together in the main part of the store. Over the next few weeks we’ll be working on selecting more product for the store, building shelves, bringing in stock, etc.

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.

Lemon Basil Broccoli Chicken

Weeknight activities are the bane of my existence. By 6 p.m. at night I want  dinner on the table with my family around it followed by Jeopardy & Wheel of Fortune.  Yes, I’m a thoroughly middle aged Mom & nights as I described are rare.  That is where Lemon Basil Broccoli Chicken comes into play, this has been my child’s favorite meal since she was a toddler.  

In the NCF Farm Store we carry Boneless Skinless Breast from Brittany Ridge Farms for $11 lb. The birds are pasture raised and taste great.  The color of the meat will show you the difference before the flavor.  Once you taste it you will notice a difference between our chicken & large scale production.

Lemon Basil Broccoli Chicken over Pasta
A fast go to meal ready in 20 minutes to get the family fed and out the door. This meals packs in the flavor while delivering fast & easy.
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings

Metric
US Imperial
INGREDIENTS
INSTRUCTIONS
  1. Season Chicken with Salt
  2. In a large skillet on Med Hi add EVOO
  3. Add Chicken & brown about 5-7 minutes
  4. Add liquids & Basil bring to a simmer on med heat
  5. Stir in Broccoli & Pepper cover & cook for 3 minutes
  6. Add Pasta & serve with your favorite cheese
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.

Lemon Basil Broccoli Chicken

Weeknight activities are the bane of my existence. By 6 p.m. at night I want  dinner on the table with my family around it followed by Jeopardy & Wheel of Fortune.  Yes, I’m a thoroughly middle aged Mom & nights as I described are rare.  That is where Lemon Basil Broccoli Chicken comes into play, this has been my child’s favorite meal since she was a toddler.  

In the NCF Farm Store we carry Boneless Skinless Breast from Brittany Ridge Farms for $11 lb. The birds are pasture raised and taste great.  The color of the meat will show you the difference before the flavor.  Once you taste it you will notice a difference between our chicken & large scale production.

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.

HERB CRUSTED LONDON BROIL WITH RED HOOP CHEDDAR GRITS

Yesterday was a fun day in the store.  Our clients for the first time received a taste of my cooking.

Most folks loved the London Broil, this time I cooked it Sous Vide style to make sure everyone got a delicious tender bite. Somewhere around 11 am my Sous Vie changed temp from the 120 degree holding temp to 299 degrees. One person got a very rubbery overcooked piece & I apologize.  At this point I rushed out to slice up the 2nd London Broil & make a fresh batch of grits. Instead of relying on my counter top model Sous Vide I brought up my real deal Anova Model.  Yes I’m a kitchen gadget junkie who owns 2 type of Sous Vide. Go with the Anova, I wish I had the first time. If using an oven please find instructions in the recipe notes section.

My favorite moment was when a woman who hated grits didn’t realize she was eating grits. She kept jokingly telling me I was lying as there was no way she enjoys grits. She bought a bag, I hand wrote the recipe so she could make herself a batch this morning.

We recently began carrying  Yellow & White Corn Meal from Yates Mill. The Mill is less than 10 minutes from the farm & has wonderful classes for families throughout the year.  Once a month they grin Corn Meal on the old mill. A few high end restaurants  in Raleigh serve it and now we sell it. Most store charge between $10- $15 for Artisan Local Corn Meal. Here at NCF we sell a 2lb bag for $5. Not bad, eh?

I promised many folks the recipe would be up today.  Please look in the note section for the traditional method on cooking the London Broil. There are no photos as I did this as a last minute demonstration and began cooking late Friday Night.

Herb Crusted London Broil
A savory marinated London Broil crusted with Rosemary cooked Sous Vide style. This recipe uses Tamari a Gluten-Free type of Soy Sauce.
Prep Time 10 min
Cook Time 8-10 hours
Servings
8 oz servings

Metric
US Imperial
INGREDIENTS
Herb Crusted London Broil
Red Hoop Cheddar Grits
INSTRUCTIONS
Herb Crusted London Broil
  1. Heat a Large Skillet on High, Heat Sous Vide water bath to 135 degrees
  2. Sear each side of London Broil
  3. Season each side of meat with Salt, Pepper, Garlic Powder, Onion Powder, & Crushed Rosemary
  4. Combine Liquids place in vacuum seal bag with London Broil
  5. Seal bag place in Sous Vide bath for at least 8 hours.
  6. Remove from Sous Vide bath slice and serve over Cheddar Grits
Red Hoop Cheddar Grits
  1. Combine Liquid in a 4 Quart Pan
  2. Heat on Medium Heat until simmering
  3. Slowly stir in grits with a whisk. Lower heat to Low and stir often Cook for 10 min
  4. Stir in Cheddar Cheese
  5. Season with Salt & Pepper
RECIPE NOTES

Below is a Steak Temperature Chart from Google

Rare 130 to 135°
Medium Rare 140°F
Medium 155°F
Well Done 165°F

To cook London Broil in the oven

 

  1.  Season meat add marinade  place in bag with marinade for 8-10 hours
  2. Heat Broiler to 500 degrees
  3. Place meat on rack over jelly roll sheet pan
  4. Cook for 10 minutes on each side  for rare meat (add 2 min. to each side for each additional level of meat temp)
  5. Let sit for 7-10 minutes
  6. Slice thinly opposite the grain of the meat.
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.

Our store expansion goes public

The construction debris has been removed and the lights are on. It’s official. We’ve expanded the store!

We aren’t quite done. We have all the interior fit out to do. Shelves, new product, new freezers and fridges, that kind of stuff. We also have a door to cut into our new freezer room. That will get done next week. But the big box that is the room is painted, lighted, and open! It’s an exciting day. And we did it on schedule!

Store expansion 2017
The view as you walk in the door

As you come in the door this is your new view. The lighter colored concrete is the new area and the old rear wall used to stop right where the first post is. Now the big freezers have been pushed into the new area and against the wall, opening up the store to much more available room.

Store expansion 2017
The new area in the back of the store

This is a little better view of the new area. Again the lighter colored concrete is the new section. You can see a cubby we made under the stairs. This is going to be the kids play area. Toys and whatnot will be kept there for young kids to be entertained while mom and/or dad shops. It’s small enough to be cool for kids but still big enough to play in. Kinda of a secret little toy cave. Score one for SWMBO for this idea. Now we need someone who can paint cool kid friendly farm murals on the walls in there so it really is fun. Know anybody?

Store expansion 2017
The view from behind the counter

This is the employee view from behind the counter. We may end up moving the counter to another part of the store. The entire thing is up for grabs. We don’t know exactly what we’ll be doing quite yet, as we need to bring in additional shelving, product, freezers, etc. All that has to fit, Tetris style, and that will drive what we end up doing. Everything is mobile and flexible so we will figure it out as we go. Expect some rearranging from time to time.

Store expansion 2017
The view from the new area back into the old store

Where the window unit A/C is in the picture above is where the new door is going to go. That will open up to the freezer/storage room. That’s where we will keep all of our safety stock so we are less apt to run out of product. Just like a grocery store. It also will allow us to store more pet milk so we can meet that demand better. Now we are constrained by storage, not production. But Monday we have a new freezer arriving and I hope I’m picking up another one on Tuesday if it’s still available. Then we’ll really have some room to store/display goodies and keep it on the shelves for you.

The vertical posts in the picture can be a blessing or a curse. They are required for structure (my office is located above) so they are non-negotiable from an engineering standpoint. However I think they are cool. Whenever we do anything to the store, I always try to balance the clean new look of our construction with retaining some of the look of it being a barn. We accomplish this by our rustic wooden counter and our unfinished concrete floors balanced by finished and painted drywall walls and ceilings. I’ve often thought we are a bit too much towards the clean side with all the white. I think the posts bring the look back home. Plus we’ll be able to use them to hang goodies for sale, signage, etc. Give us a year and you’ll barely see them behind all the stuff hanging off of them.

We aren’t 100% there yet, but we are excited to have the new section open. We are also excited for you to come out on this gloriously beautiful day and see what we’ve done and are doing. I’ll be around most of the day and would love your feedback when you stop by. The girls will be here 8-5.

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