Organ meats are a new item in my house. The lead in charge of this are two unlikely suspects. Two that forever have told me to go eat my hippie foods. My husband and our daughter, Rutabaga. Earlier this spring Rutabaga decided she liked grossing people out by eating weird things. Her new favorite food coming from this is Lengua or Cow’s tongue tacos.
Getting my hands on a Cow Tongue was harder than you think. They are one of the first things to sell when we get a cow back from Chaudry’s. Only because we took a 2nd cow in July did I get one. And I justified it with my birthday, my wish was to make my kiddos dream of Mama making her favorite dish come true.
Now for the cooking it is a 2 part procedure. First you will boil the tongue with the spices. Next pull out the person in your house that likes to do weird science. Step three chop & fry in a pan. After the boiling & weird science portion you could actually slice the tongue thinly as a roast. There are limited photos in this recipe as many of you have a strong ick factor.
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!
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.
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.
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.
Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to get the best flavor of ethically raised, local meat possible.
Imagine tasty lamb as a burger, now as a fancy cheeseburger. This is a meal to impress friends. The grand total for it should ring in under $25 for 4. I served this decadent slider with a small simple salad and vinaigrette. A great way to introduce your kids to a more complex flavor palate without spending $75 at a nice restaurant that serves lamb.
In this recipe, I’m going to teach you how to make Chevre into a condiment called crema. It is a simple way to use a semi-soft cheese, turning it into a spread.
1 small log of Celebrity Dairy Chevre
1/4 cup Simply Natural Dairy Heavy Cream
Slice all rind off of the chevre log. * While some prefer the flavor of rind I’m not a fan. It is not so friendly when melting down into a sauce.
Crumble or cut Chevre into small pieces we want this to melt into the cream quickly.
Using a heavy bottomed pan heat cream over a lo-med heat. Stir often as the fat & sugar content will cause cream to scorch quickly.
When cream is beginning to steam whisk chevre into cream. Whisk until smooth. Remove from heat, serve warm.
1 lb of Ground lamb from the NCF store
Salt & Pepper
Bring lamb up to room temperature by setting on counter for 1 hour before cooking.
Separate into 2 ounce patties. Yes they are small but with the bun and added ingredients it will be filling. Theses are sliders.
Season meat 5 minutes before frying.
Warm cast iron pan on med-hi heat, let this heat thoroughly, you want to get a nice crust on the lamb patty.
Add seasoned lamb patties to hot pan, after 2 minutes check to see if the release easily and flip. If they don’t wait 45 seconds and try again.
Remove from heat let rest for 3 minutes. Place on bun & dress to your liking.
These are rich flavors, the best way to not be overwhelmed by them is to add a bit of acid. To do that I added pickled red onion and a garden fresh tomato slice. Ru & my brother added ketchup to theirs. My husband (the short bearded man spotted periodically on the farm) added mustard to his. Lots of ways to dress a slider and none of them are wrong.
For dessert I highly recommend Celebrity Dairy’s Ginger Goat’s Milk Gelato.
I’ve mentioned before that I really like it when kids do the filming, photography, etc. It’s really neat to see their perspective on things and with our modern electronics it’s pretty surprising how good the quality can be.
We had some friends over Saturday and left the kids with supervision (that’s Bombshell in the video). The kids took it upon themselves to make an entire film all over the farm and we came home so it edited and completed. The only thing I had to do was to cut out their names (they used their actual names in the credits) and add in our normal kids names we use on the site.
I uploaded the video to Youtube but I’m not sure where the kids got the music that is playing in the background so Youtube might yank it. Also the Youtube version doesn’t have credits whereas the one on our site has the credits. Also the version on our site is a high resolution version. Here is the version on our site. Farm kids video
When I started this blog over a year ago, I made it a goal to post every day, or at least to average a post per day. Some days you’ve gotten long diatribes, other days it’s been quick thoughts or even a link to something else going on in the world. And some days it is a picture of poop because you know, it is a farm. Either way, over 300 posts later, I feel like I’ve met my goal of one interesting post per day. I also feel like we have a nice repository of content on our site where people that are new to our farm can browse and learn about what we do (raise and sell really high quality meat) and what we do not do (make any money).
So with that said, I’m going to start a new chapter in the blog and forego the goal of one post per day and instead try to have my posts be high quality and routine, but not daily. Don’t worry, there will still be pictures of poop, and cows, and chickens, and even the kids on occasion. But if you don’t hear from me a couple of days, don’t worry, I’m not dead.
Thank you all for your continued business and for following our little blog. I promise there is still plenty more to come.