New in the Store

Great news after much demand we are now carrying two new items in our store.

Beef Tallow

1/2 Pint- $7

Pint – $10

Quart- $15

Lard

1/2 Pint- $7

Pint – $10

Quart- $15

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.

Pieces & Parts & Goats Milk

Boston butt pork steaks

Dog, cats, ferrets &  Soap Crafters, what do they all have in common?

Pork!!!

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 .

Prices

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.

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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.

Alarita Citrus Pork Roast

Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it.  Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with.  Luckily I have a husband  & daughter who are adventurous eaters for the most part.

Today I’m aiming  for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.

With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.

The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.

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