Time: 10 am – 4 pm
Vendor List:
Buck Naked Farm – Lathe Demonstration
*Parking $5, No Dogs Allowed,No Smoking, we encourage carpooling & to come later in the day*
Pieces & Parts & Goats Milk
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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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.
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.
Lamb Sliders with Chevre Cream
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.
Chevre Cream
- 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.
Lamb Slider
- 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.
Really cool video by the kids showing a day on the farm
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
Daily posts on our blog are coming to an end
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.
Kids feeding the cows tomatoes
One of the things the kids enjoy, at least for now, is to go and feed the cows vegetables and fruit. They like to hand feed the cows but their favorite thing is to stand in the back of the truck or the trailer and hurl things to the cows. It’s a big game and they are improving their aim constantly. They especially enjoy trying to kill bugs that are bothering the cows by biting them on their backs where they cannot reach. The kids are getting pretty good arms on them, and I really feel for any band that performs poorly in my kids future as I’m sure the tomatoes being hurled onstage will be accurate and forceful.
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.
Hog class pics 21.0
Now we split the sternum.
The bone saw is harder than it looks. I took a few passes to help the students out. 
Hog class pics 20.0
Getting the anus cut out without making a mess is always a challenge. Here we are just being successful. 
The only thing we “wasted” on this pig. We did not clean the intestines and use them for sausage. We did donate the innards to the wildlife on the farm who ate well that night. 
This was a tricky bit because we were dumping the innards while trying to save the liver and kidneys and also the heart and lungs for anatomy class. 
Success! A clean cavity ready to wash out and then split.