Time: 10 am – 4 pm
*Parking $5, No Dogs Allowed,No Smoking, we encourage carpooling & to come later in the day*
Time: 10 am – 4 pm
*Parking $5, No Dogs Allowed,No Smoking, we encourage carpooling & to come later in the day*
Jeanette & I were discussing the values of roasts today. We are on our summer cut sheet schedule of using our chuck for more steaks and ground chuck for tasty tasty burgers.
She kept asking me what cut makes a fall aart cut like the chuck. I kept telling her brisket and she was all ” But its so expensive!” And I was all teenage Groot attitude saying ” No it’s not”. It is in fact 50 cents a pound more. With a 5 lb roast that is $2.50. But guys there is no bone unlike the chuck & the roast is bigger. HELLO LEFTOVERVILLE … Maybe I shouldn’t write blog posts after hanging out with Jeanette.
Our Briskets are amazing and this summer I will put my not so famous not so secret K.C. Style Smoked Brisket recipe up this summer. I hope life’s a bit nuts at the moment so I’m not cooking anything other than basics lately.
While our NCF Chuck roasts are $8.75 per lb our Brisket is $9.25 per lb. We have used this recipe for parties. Shred and place out buns, tostadas , tacos, salads, on mashed potatoes and just as a dinner roast. And I’m really craving it after writing this. As we run low on Chuck roasts this summer please give this tasty recipe a try.
Great news after much demand we are now carrying two new items in our store.
1/2 Pint- $7
Pint – $10
1/2 Pint- $7
Pint – $10
Our New Store Hours are Monday, Wednesday, Friday 2-6 pm & Saturday from 9-5. On Saturdays we offer free group walking tours. Please go visit http://ninjacowfarm.com/tours-2/ to schedule your tour today.
When Jeanette began working in the store last fall she brought a wonderful thing with her Duck Eggs. We have had them in the store a few times before but keeping them in stock was a bit rough.
For many who are allergic to chicken eggs , duck eggs are a great replacement. Bakers love the eggs for their richness they bring to cakes and doughs. I’ve been hesitant to try them though as I constantly have chicken eggs on hand from the flock here on the farm. But alas Jeanette has convinced me to give duck eggs a try for more than just baking.
Shirred eggs are great for when the Grandparents are in town and you need a fast easy dish for a crowd. Years ago I made a breakfast brunch for my sister in laws wedding. Then I did Frittatas for 30, looking back this would have been so much easier. The food was good though. And I think you just might be able to get the kids on this.
Duck Eggs sell in the NCF store for $8 per dozen. Simply Natural Heavy Cream is $4.60. I am in love with this cream and use it daily in my coffee.
This recipe comes from Lisa over at Fresh Eggs Daily
Dog, cats, ferrets & Soap Crafters, what do they all have in common?
Dan surprised Jeanette & I today with our special request for
Tails, Fat Back( what you use for lard), Liver, Heart , & Feet are now all in stock in .
Tails- $4.50 per pound- Not only a great for pets but also great for stews and veggies.
Fat Back $4 per pound if you want lard or to make your own soap this fat is gold.
Liver-$4 per pound liverwurst, Scrapple or liver pudding you know you want to make your own this summer to go with all those fresh garden veggies. We have a few books in the store to steal some recipes out of for these dishes
Heart- $2.99 per pound great for adventurous eaters (slice and cook like a steak) or for pets
Feet- $2.50 per pound. These are my secret ingredient to so many dishes. I smoke them then add them to beans, collards and pork bone broth. Oh yes, pork broth should be its own magical food group.
Ears-$4 per pound. Not just a great dog treat, these are also my favorite bar food. I braise these till tender (280 F in a dutch oven for 2 hours) then slice and fry.
Neck Bone-$4 per pound try a new flavor of bone broth. If you love beans this will add an extra depth of flavor to them.
Finally Raw Goats Milk ($5 per 1/2 gallon) is back in the store on Fridays and Saturdays. The supply will be limited. Please let Lucy know by Monday if you need an order. Several of the area veterinarians in the area have suggested this for orphaned pets or pets going through medical issues such as Chemo or on raw food diets. Please check with your own veterinarians to see if this is right for you.
We haven’t made too big of a deal about it yet, but we will now. Brittany Ridge Farms now has Turkey Breast. This means the NCF Store now has Turkey Breast. SWMBO & I have had some fun filling our families bellies with these wonders. Now I have to share. Even if I don’t want to share.
The one thing I try to keep out of my house is processed lunch meat. I try to make a bit extra at dinner for a light lunch for us for the next day. Somehow there are rarely leftovers on meat though no matter how hard I try. This means that once or twice a week I make an extra roast. Or if I make a Turkey Breast then my family has plenty of meat left over for a few sandwiches. And as much as my family loves the Herb Butter Recipe from Thanksgiving I prefer something a bit different from time to time.
The one thing we still need to do with Turkey though is Brine. Turkey is just too low in fat through the muscle to make it a moist meat without Brining. I recommend that you simply make the Brince the night before drop your Turkey Breast in it. Then cook it the next day the perfect brine time is somewhere between 12-23 hours. Some folks I know do a 36 hour brine, I only recommend this if you are using a bird that hasn’t had time to properly rest after being harvested. Brine is a simple recipe 4 tablespoons of Kosher Salt to 4 cups of water.
Turkey Breast is sold in the NCF store for $10 per lb. The breasts weigh between 2.5-3 lbs. I usually get a dinner and 2 days of sandwiches for my family of 3. I then use the carcass to make soup. Waste not Want not.
Alarita Dry Rub is now a constant in my kitchen. I’ve gone through 2 bottles in the past year. I use it for roast vegetables and meats alike. It is a solid product at $8 a bottle. It take a ho hum green bean or eggplant to “ooooo green bean & eggplant”. The tiny bit of brown sugar in it balances the flavor for herby flavor.
Oh beef shank how do I love thee? Let me count the ways.
Beef Shank is one of the most versatile roasting cuts of meat we have in the store. Sold in pack of 2 it is great for just 2 people. Packs range from 1-2 lbs due to the increasing size as the butcher works their way up the leg. At $8.49 per lb it is a pretty good deal for small households. In fact I really can’t tell you the last time I made a huge chuck roast. 1-2 packs gives my family of 3 plenty to eat with leftovers for another meal.
Rich in flavor, lightly marbled, & plenty of connective shank must be cooked for a long time. Don’t let it scare you off though. It is the perfect piece to throw in to the crock pot or dutch oven then come home to at night. In fact I’m going to recommend that you use the crockpot on low for this one for 6-7 hours. I used my dutch oven for 4 hours then complained that dinner wasn’t ready yet. Jeanette made fun of me deservedly so. It came out perfectly done 2 hours later. Tonight my family will enjoy it for dinner, meats dishes always taste better the 2nd day anyways.
She keeps me oh so humble.
Folks you have blown through our Chicken Freezer this winter. Poor Christy at Brittany Ridge Farms cannot keep up. Normally winter is a downtime for chicken. This year you fine folks said, “NOPE!”.
Since this burst of chicken flying off the shelves has hit I have been bombarded with emails and texts. “Why is my chicken tough? Chicken from XYZ store is never tough” At first I was perplexed, then I asked how it was cooked. Now this is where I giggle. 350 is not the magic oven on the oven folks. It seems that is the go to temperature that most folks set their oven at. Please stop cooking everything at 350.
You see chicken at XYZ regular ol’ grocery store is pre-brined. It is pumped full of a saline solution. This tenderizes the muscles & weighs more per pound for the grocer. This also allows for the water to cook the chicken at a lower temperature. Having less moisture in it to begin with our chicken requires a higher cooking temperature. Brittany Ridge pasture raises their birds allowing them free reign over what they eat. They are given access to a milled grain with 21 % protein from Statesville. Keep it local folks.
Beef & Pork Roasts= 280 F, roughly 1 hour per pound.
Chicken skin on bone in should be cooked at 425F unless it is whole. Then we have some fun. With a whole chicken you want to start off with a hot oven at 475F then after 20 minutes drop down to 425F for the remaining time. How long though is up to the state of the chicken. Completely defrosted 50-60 minutes. You want the thickest part of the chicken to reach 165F. This is not negotiable.
There is trick though to help insure super crispy skin, dry off the chicken thoroughly first with paper towels. You do not need oil or any thing else.
For crispy all the way around I suggest. lining a sheet pan with tinfoil then place a cooling rack in it.
Below are prices and cooking times, remember they vary on size and temperature when going in.
For the price I recommend Quarters-at $5 per lb= 40-45 min ,2 per pack. Each person receives 1 as a serving,
Drumsticks- at $6.50 per lb = 30-35 minutes 4 per pack typically.
Thighs-at $6.50 per lb ( they are currently out of stock),= 30-35 min. 3-4 per pack. Each person receives 2 as a serving.
Split Breast-at $10 per lb 40-50 min, 2 per pack. Each person receives 1 as a serving,
Boneless skinless breast at $12 per lb, 2 per pack 1 per person. Cook at 375 for 20-25 minutes until 165F. Each person receives 1 as a serving.
Have we all recovered from the “This is Us” crockpot episode? I may never! Rutabaga’s need to use my oven on the daily basis to bake desserts has me using my new trusty crockpot to all of my friends & family’s glee. After my 2 decades of disdain for crockpot they are all getting a great laugh that I’m using one. I’ll sit here and eat my humble pie. I’m still not happy with relying on the darn thing. My tween baker though needs to experiment and bake tasty desserts much to my waistlines demise.
The crazy weather we have been having is wrecking my weekly menu. Today and tomorrow will be in the 60’s the rest of the week will be 40’s. The nice thing though is that it is sunnier here in Raleigh than it was in Nashville during February. I remember one February back in the early 2000’s that we had 0 days of sunshine in Nashville. Good sunshine goes a long ways on cold days.
The folks at Alarita are always full of sunshine though. It is a great family business where I have yet to see one of them smiling. It is pretty contagious when you’re around them. Their happiness for life translates into their products giving you bright happy flavors. Their dry rub has a great herb mixture for my tomatoes with just enough sweetness to dampen the acidity. The dry rub also works well on roasted veggies. The first time I met Jeanette I took her roasted eggplant with Alarita on it. She was an instant fan & is the one behind my home canned tomatoes I’ll be using today.
Cube steak is a machine tenderized coming from the round. Typically top round. It is one that needs a slow cooking process to help make it tender. Hello Crockpot. In each package of NCF Cube steak there are 3-4 steak(mostly 4) priced at $9 per lb. Perfectly portioned for a hearty meal when the sun goes down and it turns cold out. Alarita Seasoning runs $8 a bottle, buy it this will not be the only recipe you use it for. This is one spice I use frequently in my cooking. Finally I’m going to top this meal at the end with Redneck Romano as tomatoes slow cooked beg for cheese. Redneck Romano is sold for 9.45 per lb and is sold in 8 oz wedges in our store.
Now to throw everything into the pot set it and forget it till dinner. Try not to think of Jack too much.
Has Taco Tuesday been a regular event in your household for years? It has been in mine. Our daughter loves Taco Tuesday. We do a variety of tacos, fajitas, & enchiladas to keep up variety. Rutabaga never realized that Taco Tuesday was an actual thing until the Lego Movie came out. Now that she knows it is a thing she is try to also get a Taco Thursday on the schedule every week. Some weeks I give in. My tween could eat tacos at every meal.
One of the things that I like to do is avoid spice packets. High Blood Pressure and Heart disease run through my family like the Mississippi. Those nice little flavor packets at the grocery store are easily reproducible at home with an even better flavor. And the great news is that you can control the sodium. While I love Pinterest for their recipes I hate the “packet of this, packet of that” recipes. When you look at the sodium suddenly you’re eating a weeks worth of sodium in one sitting. Eeek! In the NCF store we sell the taco shells for $5.75 per pack.
Let’s talk taco shells for just a moment. While the filling of the taco is important so is the shell. Typically I prefer soft shell, however we recently began carrying Mamacita’s Taco Shells. You know those yummy Tortilla Chips that we carry. They’re now making them into Taco Shells.
This recipe is simple just use quality ingredients. Ground Beef in the NCF store is $7.99 a lb. Ground Chuck (if you want a steak flavor) is $8.75 lb. Both of these grounds run fairly low fat. I do not drain off the fat. I’m a believer that fat is what makes your brain release the hormones to let you know to quit eating.