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*
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 https://ninjacowfarm.com/tours-2/ to schedule your tour today.
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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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.
You can’t have any. Hands off!
About a week ago, I posted that we had a new cut of pork in the freezer. It was just a little note at the end of a beef update. The cut of pork showed up and looked like this.
I wasn’t really sure what it was. Lucy had attended the Women in Meat Conference and she and Brooke (Hi Brooke) from the processor had some sort of pow wow on new cuts Lucy wanted to bring in. I kinda tuned out of the conversation so I really didn’t know what she ordered.
So I’m unloading the truck and these things are in the box. Boston butt steaks. Looks cool, no idea what it is. Stick them in the freezer somewhere and worry about it later.
In talking to Lucy later, she informs me these are cut wrong and aren’t what she asked for. Go figure. I explained that this is what happens when we go out of the norm. Now we have 20 packs of these things that we’ll have to do something with but oh well, it’s ok. When you are a farmer, your mistakes taste like bacon!
Last night, SWMBO finally got around to cooking our first batch of these butt steak thingies. That’s how it is at our house. Something getting old? Something out of date? Something with damaged packaging? The farmer gets the stuff nobody wants, not the ribeyes.
Not knowing what else to do with these weird cuts, she just cooked them the way we do our pork chops, along with some peas from a bag and a bottle of vino (for the sauce and the chef!) She plated the steak thingies about 10 minutes after walking in the door and pushed one in front of me.
“They looked good. Hmm, they cut good, kinda tender like a porter house or a ribeye. They seem to have great marbling… if I didn’t know better, I’d think this was a steak….”
So I took a bite, and another. Good Lord these things are awesome! I didn’t really taste the pork flavor, they tasted more like a steak than a pork product. They were tender, juicy, flavorful. SWMBO said she tasted the pork and she’s probably right but I don’t care. They were awesome!
I ate mine. Then I gnawed the bone. Then the kids wandered off to play. I ate theirs. Then I was eyeing the one that was for lunch later but I decided to behave.
So we’ve got like 12 packs of these things I think. I’ll have to look when I steal them all and hide them from everyone so they don’t get sold. I think this is my new favorite thing! The only problem is, I’m not in the store today so hopefully nobody will know about our secret new cut till I get back home and can hide them from customers.
Nobody reads this blog, right? I’m safe.
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
Ingredients
- 4 NCF bone in pork chops
- 2 cups bread crumbs
- 2 eggs whisked
- 3 tbsp Italian Herbs Seasoning
- 1 cup Olive Oil
- Salt & pepper
- 8oz jar of Marinara (I prefer Nello’s)
- 8 Slices Provolone or Mozzarella Cheese
- 1/2 lb cooked pasta prepared to packages instructions
Directions
- Preheat Oven to 350 degrees
- Dip Pork Chop in Egg
- Season Pork Chops with Salt Pepper and Italian Seasoning
- Cover Pork chop in breading (let rest 5 min before frying)
- In a heavy bottom pan heat Olive Oil to shimmering state
- Cooking 3-4 minutes on each side
- In a oven safe casserole add pasta cover lightly with marinara
- Lay Pork Chops on pasta, cover lightly with sauce then lay cheese across the top.
- Bake until cheese is bubbling, rest meat, & serve
Spiced Peach Glazed Ham Steaks
Processor pick up day is akin to Christmas morning for 5 yr olds here in the NCF store. The difference is we’re all closer to 40 than 5 and we’re getting giddy over new cuts of meat. This week we received our first Uncured Ham Slice Steak. Hello new porky goodness to experiment with.
Today I’m going to serve up a Peach Jam Glazed Ham Slice. You’ll find much of my cooking has alcohol in it. As a Nashville girl Jack Daniel’s is a go to flavoring for me. Apple Cider Vinegar is Pork’s best friend. It enhances the flavor without adding a ton of unnecessary sodium.
First things first, just like Beef you want to bring your Pork Steak up to room temperature. An hour before you cook set it out.
Trim the excess fat from steaks, I freeze my leftover fat to use in dishes later like collards, or to render into lard for cooking. Side note if I’m going to use the fat for collard or beans later it will get smoked first.
Sauce
- ½ cup Buck Naked Farm’s Peach Jam
- 2 TBSP Jack Daniel’s
- 1 tsp Apple Cider Vinegar
Place ingredients in a small saucepan cook over a medium low heat till reduced.
Pork
*Pre-Heat broiler to 500 degrees F
*Use a heavy bottom skillet that is broiler safe
*Salt & pepper steaks to your taste
Pre Heat 2 tsp of EVOO (Extra Virgin Olive oil) over med-hi heat place steaks into your skillet
Cook for 4-5 minutes until the steaks release from the pan without tearing. If you feel them stuck to the pan let go and wait.
While waiting spoon ½ of your sauce over your steaks. Once the meat releases from the pan flip them. Spoon your Sauce over the 2nd half of the steak. Place in the oven for 7 minutes. When done place steaks on your serving platter and cover with foil for 5 minutes.
While these cool place your skillet back on the stove on medium heat. Use 1 cup of Pinot Grigio or your favorite light non-oaked white wine to deglaze your pan. Simmer down the sauce till thickened and pour over the steaks.
Beer and BBQ festival at the farm, the results
Last night we had the BBQ dinner we’ve been talking about for a few weeks. I don’t think it could have gone any better. The weather was warm but not too hot with a light breeze and no rain. The bugs weren’t too much of a problem, at least till we turned the lights on which was just when we were cleaning up. Everyone who showed up was very nice and seemed to have a good time. We had enough room for parking, which was a concern originally and people seemed to enjoy the food and the beer.
It wouldn’t be an event without some drama and we had the right amount mixed in. Wil with Beltline Brew Tour’s showed up but running late because of an earlier event and to make matters worse his help did not show at all. Fortunately Wil had already been out multiple times to set up so his stuff was pretty much ready to go, except for his beer dispenser which had somehow lost both of the washers that make it work. Miguel grabbed me and handed me an oversized washer that needed to be modified to fit. A few minutes in the shop and we had new custom washers for Wil and the beer was flowing. Mike with Mike’s BBQ was MIA, but he had a very nice and capable lady handling the event for him. Unfortunately her help quit at the last moment so she was by herself. All this was happening as guests were arriving because what’s drama without witnesses. Needless to say there was some scrambling going on. Fortunately, Miguel had elected to stay and “see a white people party” so he jumped in and helped things flow smoothly. Mike’s lovely wife showed up and made everything perfect with the table setup. Also Alice, The FOG, and Bar-B-Jew were on hand and they helped park cars and whatever else needed doing. The end result was nobody in attendance had any idea we had issues, which is exactly what you want, to look like a duck. Calm on the surface, and paddling your butt off underneath.
Cassia and Johnathan also showed up and Cassia began to tutor me in the modern world of marketing and websites that I don’t use, which I need. She grabbed my phone and put me on Instagram and then proceeded to take fantastic pictures and upload them for me, all while sporting her Ninja Cow Farm shirt showing her support for our farm. Here are some of the pics from our event. You can click on the picture to get it full size.
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SWMBO was also taking pictures. Once she downloads them I’ll post them in a later post.
Thanks to everyone for coming out. There was talk of doing another version of this at a later date. I’ll let Wil do the legwork on that one.
Getting ready for the BBQ and Beer fest on June 28th
When you come on the 28th to have beer and BBQ, you’ll be having an Ossabaw hog that was born and raised here on our farm. He never had one ounce of commercial feed and has lived in the open in our woods since birth. He was born here, and died here, having never ridden in a truck, been in a cage, or had a bad day. On his last day he had a breakfast of farmers market sweet corn and never knew what happened.
This is as good of pork as we can produce and we’re excited to have Mike of Mike’s BBQ try his hand at our pork.
If you don’t have your tickets yet, better get them soon. The 28th is coming.
I’ll be delivering this hog to Mike on Monday so he’ll have all week to do his magic with brines and rubs.
Brews and BBQ menu published for dinner at Ninja Cow Farm
The menu has been published for the dinner we have coming up on June 28th.
We will be processing one of our large Ossabaw hogs this coming Friday and delivering it to Chef Mike early next week so he can get to work on it. I have lots of friends telling me they are coming so if you are sitting on the fence, now is the time to get your tickets before they are sold out. There are only 50 spots available total so don’t get caught short.