The Cooking Evolution

Typical scene in my kitchen while cooking
Typical scene in my kitchen while cooking

I used to think that cooking was a chore.  I knew the basics, but I viewed cooking as something that needed to be done each day like taking out the trash or checking the mail.  On December 27, 2014 my wife and I were blessed with healthy baby twins.  That gave us three kids under two for a few days.  A handful, right?  My wife literally had no time to cook and I took it upon myself to feed us.  A few weeks later, we moved down the road from Ninja Cow Farm and I was fortunate enough to meet Dan.  Cooking with fresh, local, grass fed and sustainable meat from Ninja Cow inspired me to step up my game and I have never looked back.  The primitive instinct to provide for my family combined with the catalyst of Ninja Cow sent me down a culinary rabbit hole that has provided us with a lot of happiness and has also helped me to find a welcomed passion.

Once you learn a few basic techniques, you will be freestyle cooking in no time and I plan to share those techniques.  I am not a chef.  I have no formal training in cooking.  You might find that many of my recipes are quantified as a pinch of this and a pinch of that.  The human palate is incredibly subjective and that is what makes this creative process so beautiful.  Make your food the way that suits you, your family and your friends. The more I learn about cooking, the more I realize I don’t know. That said, I believe if something is worth doing, do it right.  I have learned a lot in the past year including tremendous trial and error, learning from professionally trained chefs and taking online culinary classes.  

I can tell you that when you start using local meat that is raised right, you will immediately taste the difference in your meals.  It is a wonderful thing to be able to feed your family meat that is locally grown without hormones, pesticides, antibiotics or inhumane practices.  We have visited Ninja Cow on numerous occasions and have witnessed first hand ethical farming, sustainability, delicious food and reasonable prices to the consumer. 

Cooking isn’t a chore.  It’s a physical expression of creativity and comfort.  It is a language that can speak to the soul, create memories for your family and take us all back to nostalgic times.  You have to eat your whole life, so you may as well learn how to cook.  Let’s have fun with it and learn from one another.

Introducing a new author for our blog

One of the joys of running a business is that you meet so many great people. Sometimes you are so fortunate that your customers become your friends.

About a year ago, I had a tour with a couple. This was back when having a few tours a week was a big deal. They show up and it’s Drew and Cat, and their kids, two of which are babies. Well, all three are babies to me, as in under 2 years old but the last two are twins, like shiny new twins. As in a few weeks old. Cat is nonplussed about the whole thing like it’s just another day. I’m trying to imagine three kids under 2 in my house and failing miserably. I think I had a mild panic attack just sitting there thinking about it. Not these guys, they are rock solid. I guess it doesn’t hurt that Cat is a doctor and Drew is a lawyer. Both are overachievers and used to the work I guess.

We have the tour and then Drew buys some meat for the family. He then starts sending me his friends who buy meat, and then sending me texts of the meals he’s making.

Home made pizza
Pizza of the Gods

At first he’s asking me how to cook certain things, asking beginner questions, but quickly he’s way beyond my ability and he’s just sending things that look stunning.

Beef and goodies for dinner
All from scratch, all home cooked

He even put a review on our Yelp page complete with his normal awesome pics. I started getting calls from people wanting to know if we were a restaurant because of his pictures on Yelp. They were dismayed when I told them no, you have to cook it yourself unless you can talk Drew into cooking for you.

I started accusing him of sending food porn to me routinely which only encouraged him. You’ll note that I’ve made a page just for him titled exactly that, food porn. After a year of getting these pictures and recipes, I finally approached Drew and asked him if he’d like to be a contributor on our blog. Considering he’d just started with a new firm, his wife still has a doctor’s job and doctor’s hours, and there are still three little kids running around the house, I was totally prepared for him to say no. Instead he jumped at the opportunity and has already written some initial stuff which will be going up this week. You’ll see more coming from Drew in the future as his imagination and his passion takes him through the culinary world, often with our products but not always. I hope you enjoy the journey with him as much as I have this past year.

We have beef back in stock

You know how it goes. The cobbler’s kids have no shoes. The mechanic’s car never runs. And the beef producer never has any steaks. I haven’t had my favorite steak, the ribeye, in months. We sell out so fast that I never get to grab one for myself. I’ve ordered a ribeye here and there at a restaurant to try and at least say I’ve had one but those steaks don’t taste very good to me. They are either flat with no taste, or they have an off taste. I’m spoiled, I know.

Friday first thing I called the processor to make sure I was not showing up too early to pick up our cows. I’m on the schedule and they’d hoped everything would be ready Thursday but for sure on Friday.

“Hello?”

“Hey, it’s Dan from Ninja Cow Farm, just wanted to check and see what time I should be there today to get my beef.”

“You wanted to come today?!”

Oh poo. I had folks stacked up waiting on beef to show up and the processor had somehow gotten mixed up and thought I was coming on Saturday. I explained what people with pitchforks and torches at your door looked like, and that I’d give them all the processor’s address. They said they’d see what they could do, to call back at lunch. Now these guys do a great job and always meet their promises. They also took an extra cow for me this last time so I’m not complaining but I spent the day doing errands, meeting people, and picturing an angry mob burning their farmer in effigy at my door. At 1pm I called and asked again.

“Hello?”

“Hey, it’s Dan again. Just checking on an update. Can I get my meat today?”

“I moved you to the front of the line. We’re working on it now.”

Oh thank God!

“Um, ok, so what time should I be there?”

“We close at 4:30. Be here at 4. ”

They are an hour away. It takes an hour to load, at best. I have to hand load every single piece of meat, and organize it so it’s easy to put away. I’d planned on being there at 8am, now I’ll be getting back to the farm, with 1200 pounds of beef that needs to be put away, at 7pm. And I had no family around so it was just me for dinner. I’d planned on going out to grab a bite to eat but on the ride back I had a thought and I said to myself.

“Self, you have 1200 pounds of beef back there and it’s not frozen. Surely we could spare one ribeye out of all that meat.”

When I arrived, I left the truck with the cooler on to keep everything cold and safe overnight and went straight to the house and into the kitchen.

Grass fed, grass finished, Ribeye steak and asparagus
Ribeye, cooked to perfection

I made sure to grab a steak from #42 as he’d been pretty crazy and if any steak was going to be off, it would be him. The first bite is always scary because what if I’ve done something wrong. What if the cow didn’t eat right, or was sick and I didn’t know it. What if the processor messed something up? There is two years of work in that first bite and you don’t know till it is on the plate.

The result? I was so busy drooling all over myself that I didn’t think to take a picture for this update till half way through. Rest assured, crazy tastes AWESOME!

Can you use duck eggs?

I’m trying to help out some young boys who are starting their own business. Buck Naked Farm, our great friends and beekeepers have two young boys who are still at home. In order for the boys to make some money and get into this farming business, they’ve decided they want to start raising ducks and selling duck eggs. This is 100% a venture (with oversight of course) of the boys so I’m going to support them all that I can.

We don’t usually get a lot of requests for duck eggs. Probably because people didn’t know we could get them which is my fault. But also maybe people don’t know why duck eggs are so darn good for you.

Fried duck egg
Yummy fried duck egg

Or that duck eggs are great for cooking.  You can use them interchangeably with chicken eggs for the most part, and they have all kinds of nutritional goodness beyond what a chicken egg has.

What I’d like to do is to get some people routinely buying duck eggs from us. I have a source for them now from another one of our great farmers. As the boys get their flock built up, I’ll slowly add their eggs as they can start delivering them. This way I can make sure you get your eggs when you want them without interruption and let the boys build their business without overdoing it.

So if you want to start getting duck eggs, just let me know. I can have them as soon as next week for you.

We have a winner in the logo design contest

As I spoke about before, the girls are starting their own bakery. They decided that they needed a logo as cool as the current farm logo. ninja cow logo and text horizontal

We’d gone to 99designs.com to get the farm logo done and couldn’t have been happier with it. It’s unique, edgy, and fun. It’s certainly better than anything we could come up with on our own. With this logo as our example, we set out to design a new logo. After some pre-work, we submitted 4 logo designs to everyone to get their input. Very quickly one design rose to the top.

Logo for bakery
The survey design winner

This was the only logo that actually matched what I’d requested in my contest write up. I wanted something that looked frilly and girly at first. If you didn’t look twice you’d not even notice anything unusual about it. But our girls aren’t usual, they are farm girls. So if you look closer, you see daggers and the teddy bear has x’d out eyes. It didn’t have as much detail as I’d have liked but it was an early draft. However there was a problem. The girls didn’t want me to run a contest. They’d already picked their favorite.

It was this one.

Mojo Daggers Bakery logo
The actual winner of the bakery logo contest

To top it off, SWMBO really loved this one as well. It’s definitely edgy, it’s also fun like the farm logo. Plus we can cut out the cupcake skull and use the words as a text only logo.

This logo was very polarizing, kind of like Donald Trump. It seemed that everyone either LOVED it or HATED it. Most troubling, some of our closest friends were the ones who hated it. But, some of our closest friends loved it. What to do? Despite the multiple one star votes, it was a close second place to the first logo. What to do?

While I was on 99designs, I went back to look at the last poll we’d run for our farm logo design contest. I remembered we’d picked the 2nd place choice back then but couldn’t recall what first place was.

The unused Ninja Cow Farm logo
The original NCF contest design winner

This logo looks flat and lifeless compared to the one we have now. It was about 25% of the cost to set up to print which had its advantages but the pain of that cost is long gone and my farm t-shirts, license plates, door panels, etc. all look great to me now. At the time, this one was my favorite and SWMBO voted strongly for the one we eventually picked. Now I can’t imagine having this one as our logo. So what to do? As any smart man would, I went with what the girls wanted.

Mojo Daggers text only logo
Mojo Daggers text only logo

We also got included a text heavy version of the logo for our use. The designer bent over backwards to make sure we were happy with our final product, even calling us multiple times after he’d won just to make sure we had everything. I think after this logo settles in, we’ll wonder why we ever looked at the other ones.

Now, to order some shirts.

We have ice cream in the store

Ice cream in meat freezer
Mmm, yummy yummy ice cream!

This is the before picture. Before this shiny even row of ice cream was decimated by the crowd (and my kids) this weekend.

The ice cream was so new that we didn’t even have spoons in the store to send out with the pints (sorry kids, you’ll have to wait till you get home 🙂

Actually one little girl, who’d just been feeding cows and had been drooled on quite a bit, decided she couldn’t wait and dipped her finger in the ice cream to try a bite. Nobody really thought it through so I asked, “Is that the hand you were just feeding cows with?” I figured she’d be grossed out but she shrugged her shoulders and merrily kept eating her ice cream. Based on the looks on her family’s faces, she claimed that pint as her own. Way to go girl! I was impressed.

So far the comments from customers have been stellar on the ice cream. The girls were a little concerned that having ice cream would hurt cookie sales but we managed to sell all the cookies we had yesterday, except two, and those two got scarfed up by the kids after work so all is well. They even managed to split two cookies three ways without fighting. But I attribute that peaceful outcome more to them being tired than really getting along that well. That’s a parenting tip there folks, make your kids work 10 hour shifts with no breaks and they get along just fine. 🙂

As long as our dairy will keep selling to us, I think the ice cream is here to stay. We even discussed putting some chairs in front of the store so folks can sit and enjoy their ice cream if they want. I know after a long day, I’d like to do exactly that so as soon as I find some furniture I like (and can afford) look for some outdoor seating in time for spring.

Spork gets promoted

Boy loading hay with a tractor
Spork, the pilot in charge

This past Sunday Spork and I worked the farm as usual. It was a nice day and things went very smoothly thanks to the guys having most of the food pre-loaded into boxes for us. All the piggies and cows were happy and we even had time to grab a quick bite of lunch, which doesn’t happen very often.

After lunch, we went to our hay farmer to pick up one last load of hay to get us to spring, I hope. Even though our leased farm has some grass we can graze, we want to be sure we have hay to get us through if there is a problem.

On the way back from picking up hay, Spork and I were discussing all kinds of things about what you need to know when you grow up. Balancing a checkbook, troubleshooting and systems analysis, mechanical comprehension, cooking for yourself and for girls, conflict resolution, etc. Partway through Spork gave a yawn, the first sign he’s becoming a teenager already. I asked if he was bored listening to me.

“Yep, a bit.”

Ok then. Looks like just following along behind dad and handing me stuff isn’t enough to keep him occupied. Luckily we had been working on him learning to drive the tractor and feed the pigs lately. When we got back, I informed him, “There is the tractor, there is where the hay goes. Get it off and stacked.”

He looked at me like, “Ok, so show me how and help me.”

I strolled into the shop and started working on something else. 15 minutes later, I went out to find him still working on the first bale. I helped him get over the issue he was having then left him to unload hay. After a few checks to see if I was coming back to help, he proceeded to unload the whole trailer by himself and get everything stacked. No bent metal, no blood, no issues. When he got done (about an hour + later) I had him go out in the cow pasture and handle some hay out there since he was now tractor/hay qualified.

After he got the cows hay straight, I asked him how he felt after doing an adult’s job? He said it took five years off of his life from being stressed.

So much for being bored. I love raising kids on a farm.

Finally! #42 gets on the trailer. Also #LF501

Don’t look for parts 1-3. They were not posted here however they are burned into my brain over the past few months.

Cow record for a crazy cow
The records on #42. You can’t see the tear and sweat stains on the paper

Here you can see the record on #42. This cow escaped our paddock, the one that all the other cows have used for years, not once, not twice, but three times over the past few months. He routinely destroyed something in the process prompting even more work than normal. Usually when he escaped, we weren’t even after him but were simply working cattle as we normally do. However, crazy has its benefits as this cow never got worked, never got treated, and is wild and free.

Well he was free, now he’s hanging in the cooler. It took us a good chunk of the morning and the help of five people, but #42 went into the trailer with little fuss.

Black Cow in trailer
The craziest cow on the farm.

After he got on the trailer, well, things got loud. There was lots of banging and crashing and he was none too pleased to be on there. Just so he’d feel better about the trip, we loaded his crazy friend, LF501.

Cow in trailer
LF501, another crazy cow.

LF501 was also marked as crazy and needed to be culled. Although he’d been calming down lately and was only moderately crazy the past few months.

Both cows made the trip to Chaudhry’s on Monday and #42 couldn’t wait to get off the trailer. He jumped off and started causing a ruckus at the processor. However, this isn’t their first rodeo. The walls at the processor are steel and two inch thick wood and go from floor to ceiling. There is nowhere to go and shortly we had him in a holding pen to calm down. I didn’t stick around for anymore of the show, I headed back to the farm to meet some customers and do some work in the shop.

The rest of our cows are pretty calm and they are doing well overall. I was really happy to have this crazy cow on the trailer and off my farm as that means everyone who is here now is only moderately crazy or not crazy at all. We have a few culls left and then, sadly, you’ll have to start eating not-crazy cows. For those of you that are used to the taste of crazy, I’m sorry.

As happy as I was to have #42 of the farm, I’ll be even happier to have him in the freezer so we can be fully stocked again. We are scheduled to have all the meat back in the freezer on March 5th, plus I’m picking up pork tomorrow to restock on bacon and pork chops.

We have extra beef coming shortly

I’ve begged our processor until they caved. It’s not always easy to cash in your brownie points. Thankfully mine just got redeemed.

Our processor is going to let us take two cows on Monday the 22nd instead of just the one we had scheduled. Since they are 90 days out on new spots in the schedule, this is a big deal. This means we should have over 1100 pounds of beef back the beginning of March putting us well stocked on beef.  It does mean that our pickup date has been pushed back from the 2nd of March to the 5th of March but we’ll be well stocked for the weekend.

Plus we have two hogs at the processor right now that we’ll be picking up on Wednesday of next week. We should be stuffed to the gills shortly.

Of course, none of this will help anyone this weekend but will help quite a bit over the next month. We do still have a lot of selection of other cuts of meat, plus plenty of chicken and plenty of dairy products so we have a lot for you to choose from. But rest assured the big restock is coming.