Tag Archives: farming

Crock Pot Italian Chicken

I have embraced the crock pot. Many of you have spoken and the crock pot is the best way for dinner to make it to the table every night. Not eating out is the goal, right? It certainly is more me. As of today, in the past 5 nights we have had to eat dinner out 4 nights. My stomach is not pleased.  Vowing to not have this happen again I pulled out my old friend Renee’s Crock Pot Italian Chicken.

Shredding the chicken is easy. Place the breast only in you mixer with the paddle attachment once cooked. Turn on low. This will shred your chicken.  Once shredded add your liquids back to the meat. Do not walk away as your mixer works. That is a quick way to end up with powdered chicken.

To serve alongside this I typically throw in peas or broccoli at the end of the cooking process. Green Beans or just about any other veggie other than lettuce would work well. Cabbage would probably be a great way to mix it up. I think I’ll need to try that soon. We traditionally serve this over rice or pasta.

Christy over at Brittany Ridge grows the best tasting Chicken on the market in my humble opinion. Her birds get plenty of grass and a great omnivore diet from her free range methods. The one thing I notice when I open a package of her meat is there is no smell. Grocery store chicken has always smelled awful to me.  Smells tend to tell the quality in my book.  The other clue. The fat color, yellow is the golden key in pastured meats and Christy’s birds have it.  When I used to buy organic chicken in bulk I noticed the fat went from yellow to then gray.   Fat should not be gray, eww just NO!

In the NCF store Boneless Skinless Chicken Breast runs $12 per lb. A whole Cut Up Chicken is $6.50 per lb and a Whole Chicken is $4.50 per lb. My recommendation is to buy the Whole and just double this recipe.  Then you will get several meals for your hard earned $$.

 

 

Eye of Round with Mustard Herb Crust

Christmas time is here! Holiday cooking makes my soul sing, rich heavy flavors followed by bright sides are my thing.

This year we are a bit low on Prime Rib as we have 1 very ambitious client. Therefore let’s look at the Eye of Round for our Holiday Meal. Thinly sliced, it will set a beautiful table with it’s own natural juices.  With the mustard herbed  crust it will bring flavor.

I’m going to use Lusty Monk in this dish. When fresh from the jar it can be quite spicy.  As the mustard cooks though, the heat of the spice mellows. Preparing the roast the night before enhances the flavor and allows the marinade to mature, you’ll get the deep rich flavor, perfect for Christmas dinner.

Having a Holiday Party? This dish can also be slices thinly and served on yeast rolls or rolled by itself a fancy toothpick. No toothpicks lay a fancy fork on a plate with the meat displayed in a pretty Carpaccio pattern.

Looking for another Holiday meal try my Brisket Tostada Recipe. Serve it roast style, last year our client Donna served it with rolls at a holiday party, the brisket was a big hit with her family. Want another fun dish for the Lusty Monk? Try our Deli Ham Roll-Ups. And you can always pair the Lusty Monk with our Bratwurst and Two Chicks Farm Sauerkraut. <— SWMBO’s Favorite store combo

Turkey Brine & Spice Butter

My husband and I have joked around for a while now that we are the Green Acres Family. We lived for several years next to Disney in Celebration, FL For a few of those years I had the privilege of living next to one of my closests friends. We often said that we were going to dig a tunnel between our houses for rainy days. I really miss those days especially during Thanksgiving & Christmas. We’d run back & forth all day & night sharing ingredients.

I stole this from one of Dan’s previous blogs.

Jess & I have a love of Martha Stewart Recipes and that is where I go for my Turkey Brine & Spice Butter Recipe.  She shared this recipe with me years ago & I use it often both on Turkey & Chicken.  I’ll add pictures to this once Thanksgiving is past, gotta make sure that you guys have a great recipe to use for the actual holiday.

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.

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.

Hickory Mustard Glazed Pork Tenderloin

Versatile glazes make my life turn round. While some prefer their meat & fish plain, including me at times, I love a glaze. During all of our food tastings this spring Dan & SWMBO came across Falling Bark Farm Hickory Syrup. I for one am thrilled they did, it goes great on Corn Bread, Salmon, & makes a great Old Fashioned. Now it is time to try it on meat, specifically pork.

At the same tasting SWMBO fell in love with Lusty Monk Mustard.  Lusty Monk has a spicy bite to it. It is great on Sandwiches.  Everyone here on the farm especially SWMBO recommend using it on our Bratwurst with Two Chicks Farm Sauerkraut.

This week marks my husband and I’s 20th Wedding Anniversary. Rutabaga was invited to unexpectedly to a friends house for an tweenage girl sleepover. That means Mom & Dad can eat like adults and Momma can play around with new ideas.

Pork Tenderloin sells for $13 lb. It is truly worth it for a special occasion.  The Falling Bark Hickory Syrup is $17 a bottle.  Lusty Monk Mustard sells for $6.95 a jar.  This is a special meal, and I know investing in these two ingredients will pay off for meals to come.

 

 

Hot Dogs Back in Stock Open Today 2-6 pm

Great news just in time for the weekend. Weeping Radish dropped by this morning and delivered Uncured Hot Dogs, Beer Bratwurst, & Linguiça. Hopefully next week they will have our  Pastrami & Roast Beef ready for delivery.

Hot dogs $7 lb 4 per pack in pork casing

Linguica $10.50 lb

Beer Bratwurst $10.50lb

We’ll be sampling the new products this weekend, stock up for Memorial Day cookouts.