Tag Archives: farm

Parmesan Pork Chops

You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still cooling off nights.

In my pictures you will notice the bone & extra fat. Don’t do what I did and leave those on. My crew was startled to find they couldn’t cut their meat under layers of sauce and cheese, from now on I will use my noodle a bit better and remove the extra fat as well as the bone.

There is no Parmesan cheese in Parmesan dishes. Why?? The dish is named for the area it is from in France.  Also I do not add my seasoning to the breading. I season the meat after egging. I’ve found that this adds a bit more flavor to my fried dishes. And please make sure to let the meat come to room temperature before frying. Cold meat in a fryer = burnt breading

What a view

The view of cows off of the porch
The view off of the porch

I don’t talk about our leased farm that much. Other than stopping by to check on things or go catch an errant cow, we don’t have to go over there that often anymore. We used to have our entire herd over there but now with just the brood cows and babies, it’s pretty quiet.

But at least once per year, I’m fortunate to get to go over and visit with the owners and talk about the upcoming year, visit with the kids, and pay the annual lease.

The picture above was taken from their back porch as we talked about the upcoming year and some fencing projects we need to work on. The picture doesn’t do the view justice. It was absolutely gorgeous as the sun was setting. In the medium distance, you can just see the cows and calves grazing in the fading light.

It was about this time that I told them we’d be coming to get the cows before too long, to take them to our farm for the winter. Lips were poked out all around. Nobody was happy to see the cute and cuddly cows leave. Oops, I thought they’d be happy to know we’d have them at our place over winter giving their farm a rest. I guess I don’t have to worry anymore that the cows have been misbehaving and wearing out their welcome.

But truth be told, I miss them. I’d spent some time before our meeting just hanging out with the girls and their new babies in the pasture. They came right up to me and started asking where I’d been, complaining loudly that I didn’t come visit often enough. You know how moms are. I’d committed to them they’d be coming home before long and you never go back on your word to a mom. They have a memory like a steel trap!

Today is the day!

While we are open for regular customers today from 8am – 5pm, however starting at 1pm we will also be part of the 10th annual CFSA farm tour.

CFSA farm tour flyer
The official flyer for the farm tour this year

This is our first year being on the farm tour so we have little idea of what to expect but we have all hands on deck should we be so fortunate as to have a large crowd.

Ninja Cow Farm listing in CFSA farm tour brochure
We’re legit!

Today SWMBO and Spork will be giving tours on the quarter hour showing new visitors the farm, seeing the baby pigs and chickens. The usual stuff.

Erin, our resident milk maid, will be out by our girls Betsy and Hedi to explain to people how we go about milking our cows, what we do with the milk, etc.

Jennifer Howard from Buck Naked Farm will be here with not only her encyclopedic knowledge of bees, but an observation hive as well so you can see the bees hard at work up close and personal.

Jason “Abe Froman” (extra points if you know what that name is from) will be manning the grill, cooking up samples of our bratwurst and chorizo sausages, whetting your appetite before you head into the store where you’ll find Lucy, Dagny, and Myla helping everyone with their shopping.

Of course the bakery is already hot this morning, making up batches of fresh chocolate chip cookies for today. Make sure to grab yours when you come in.

You can purchase your ticket for the farm tour at the first farm you visit (which should be us, of course!) The tickets are $30 per car so it’s one price for all farms, and all your friends who can ride along. You can see as many of the 25 farms over the weekend as you can get to. I could usually get about 3-4 per day if I tried hard but I usually ended up staying at a favorite farm too long and only hit 2-3. You can buy your tickets from CFSA as well, right here. 

Beef Stroganoff over Egg Noodles

There has been a bag of Amish Noodles staring at me from the pantry for a month. In July,  my daughter and I traveled to my home state of Missouri, the northwestern corner of the state up by Kansas, where Mennonite & Amish Markets abound. There I bought a bulk bag of Egg Noodles with dreams of Beef Stroganoff.

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Beef for Stew, cut into bite sized goodness

One of our big sellers is Beef for Stew.  I use it for many things soups, stews, kebabs, etc.   This meal is larger, feeding up to 8 people (Or my just my ravenous bunch of kids – Editor/Farmer).

Boneless Beef for stew runs $8.99 per pound with all of the ingredients listed you’ll have dinner for roughly $12-$15. If you want to jazz it up a bit use one of our Sirloin Steaks at $14.99 lb, thinly sliced with the fat removed.

Beef Stroganoff

  • 1 lb NCF Beef for stew
  • 2 tbsp Butter (extra virgin olive oil can be substituted)
  • 1 med yellow onion sliced thinly
  • 3 cloves of garlic  minced
  • 8 oz Cremini mushrooms

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  • 1 cup beef broth (low sodium or no salt)
  • 1 cup Guinness  beer or  1 cup Pinot Noir (if you prefer no alcohol double the beef broth)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 1 cup fresh peas *optional
  • salt & pepper to taste
  1. The Beef for Stew chunks are rather large. The first step is to cut them down to bite size removing any left over silver skin, season with salt and pepper.
  2. Melt the butter in a large deep casserole or dutch oven over med heat.
  3. Once the butter has melted add in the onions & mushrooms lightly salt, cook until the onions are translucent with a bit of browning showing.
  4.  Add seasoned beef and cook till browned.
  5. Toss in the garlic and cook until fragrant, about 1 minute.
  6. Next up add the broth, Worcestershire sauce, Dijon mustard and the beer.
  7. Lower the heat to med low.
  8. Place lid on and simmer for 45 min to 1 hour stirring frequently if the  liquid is greatly reduced add a bit more broth.
  9. If  adding in peas do so now, let cook for 4 minutes.
  10. Add in sour cream
  11. Taste adjust salt and pepper.
  12. Serve over warm egg noodles.

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Noodle Prep

  • 2 cups Extra Wide Egg Noodles
  • 1/2 tsp Nutmeg
  • 1 1/2 tbsp Butter
  1. Prepare Egg Noodles per instruction on bag.
  2. Drain
  3. Finish with butter and Nutmeg

 

Spiced Peach Glazed Ham Steaks

Processor pick up day is akin to Christmas morning for 5 yr olds here in the NCF store. The difference is we’re all closer to 40 than 5 and we’re getting giddy over new cuts of meat.  This week we received our first Uncured Ham Slice Steak. Hello new porky goodness to experiment with.

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The fat on these beautiful steaks is going to lead to a lovely crispy finish.

Today I’m going to serve up a Peach Jam Glazed Ham Slice. You’ll find much of my cooking has alcohol in it. As a Nashville girl Jack Daniel’s is a go to flavoring for me. Apple Cider Vinegar is Pork’s best friend. It enhances the flavor without adding a ton of unnecessary sodium.

First things first, just like Beef you want to bring your Pork Steak up to room temperature. An hour before you cook set it out.

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Trim the excess fat from steaks, I freeze my leftover fat to use in dishes later like collards, or to render into lard for cooking. Side note if I’m going to use the fat for collard or beans later it will get smoked first.

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Sauce

  • ½ cup Buck Naked Farm’s Peach Jam
  • 2 TBSP Jack Daniel’s
  • 1 tsp Apple Cider Vinegar

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Place ingredients in a small saucepan cook over a medium low heat till reduced.

Pork

*Pre-Heat broiler to 500 degrees F

*Use a heavy bottom skillet that is broiler safe

*Salt & pepper steaks to your taste

Pre Heat 2 tsp of EVOO (Extra Virgin Olive oil) over med-hi heat  place steaks into your skillet

Cook for 4-5 minutes until the steaks release from the pan without tearing. If you feel them stuck to the pan let go and wait.

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While waiting spoon ½ of your sauce over your steaks.  Once the meat releases from the pan flip them. Spoon your Sauce over the 2nd half of the steak. Place in the oven for 7 minutes.  When done place steaks on your serving platter and cover with foil for 5 minutes.

While these cool place your skillet back on the stove on medium heat. Use 1 cup of Pinot Grigio or your favorite light non-oaked white wine to deglaze your pan. Simmer down the sauce till thickened and pour over the steaks.

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Results from the great flood of spring 2014

We received about 7 inches of rain in a short amount of time last week. I took the occasion to go down to the back pasture and see if there was any water coming onto our land. In all my years on the farm, which include multiple hurricanes, I’ve probably seen the pasture flooded 8-10 times in any way. I’ve seen it flooded till it covered the pond once, after a hurricane. I’ve never seen the water flowing like a river and I’ve never seen what we saw last week.

http://youtu.be/nkRSkARhndw

“Spring” calf

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Today we found a new addition for 2014. Our first “spring” calf. As I type this we have about 8″ of snow on the ground and it’s still snowing hard with ice coming behind. So much for spring.

Either way, this little calf is the first calf from Benjamin and the mother is #14. Everyone is healthy and the calf should be fine through all this weather. I will check on him tomorrow.

Here is a little video from this morning. The lady talking is our neighbor at the golf course.

http://www.youtube.com/watch?v=qFtRLdnzj1Y

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