Closed for the snow today

I thought we might get a flurry this morning. It’s been snowing for hours now. It is supposed to switch over to rain this afternoon but I’m calling it. No sense in Jeanette trying to get here in this weather. We will be closed today, open as normal on Wednesday.

Have fun making snow cream!

New store hours starting January 1st

As we enter 2019, we are going back to our “winter” hours from previous years. The holidays season is our busiest time of the year, but January through March is our slowest. So knowing that slow down is coming, we are going to drop Monday from the schedule starting January 1st, and now be open:

Wednesday and Friday 2pm-6pm
Saturday 9am-5pm

Basically our hours are the same, but we are dropping Mondays from the schedule. This lets Jeanette have a day off.

We will continue to do our restocking on Tuesdays so that means Wednesday will be the day to pick up items you have pre-ordered or pick up milk right after it shows.

Little boy eating chocolate chip cookie
Mmm, chocolate chip cookies!

Saturdays will continue to be the day that the girls work, that we have most of our tours, and that we have fresh baked cookies.

If for some reason you just have to be here on a Monday, shoot me an email and I’ll try to accommodate you if I can, schedule permitting.

Again, this starts January 1st so keep on coming on Mondays till then.

We are fully stocked and ready for snow!

We are still full to bursting with inventory so instead of fighting the lines at the grocery store, stop by and get some real food for your pantry or freezer before the snow hits.

There are plenty of steaks available, as well as the bone in pork chops we were out of for a while (that was a mess, let me tell you).

There is even some milk and chocolate milk left in the store as I write this.

And don’t forget the vegetable soup base we sell. Easy and perfect on a cold winter day, especially if you add some hamburger.

And since you’re probably checking the weather as often as I am today, here is some insight into Southern weathermen.

 

Father’s day blueberry muffins

Father’s day will be here on Sunday. Let’s surprise dad with muffins using Mimi’s old tavern beer bread. Sounds different I know but instead of using beer, I used a very berry hard cidar and added blueberries. 

What is great about Mimi’s is it’s easy, vegan, no soy, non-gmo and no corn. So not only clean ingredients..she is from North Carolina!

The directions are so simple. Open bag into bowl, pour a flavored hard cidar to match your fresh fruit of choice.

I use a melon baller scoop and chose to use mini muffin pans. Bake at 350 for roughly 12 min. and top with granulated  sugar. I like to add the surar at the end because it seems to melt if sprinkled before baking. While still hot, I broke in half and topped with ashe county butter. As everyone knows, I stopped buying kerrygold butter because I just LOVE ashe county rolled butter. This recipe, in mini muffin size, made 18. I froze the rest for the kids and grand-kids.

Next, I’ll be doing a version that includes gouda cheese and stout beer. Stay tuned!

Creamy cucumber salad

Need a cucumber recipe to use up a surplus of cucumbers? Or how about a salad recipe that can be whipped up quickly for a group gathering? I grew up with my mom cooking from scratch for every meal and I loved her cucumber salads but as I grew older i discovered I just can’t eat a lot sugar anymore so I took her basic recipe and modified to suite my taste.

I am not a fan of the traditional waxed cucumbers unless I remove all the seeds and by that point a great deal of the cucumber is gone. So I always prefer the english ones. Fourth of july is coming up so make a batch and watch it disappear.

I need a quick meal

I am always searching for quick meals to prepare on the fly for my family on those crazy schedule days. Last week happen to be one of those weeks. We had one package of defrosted bbq pork left over from the open barn day. I decided to make southern nachos…I call it southern since it’s vinegar based and I’m a northern girl who loves my sweet bbq.

My nachos are always prepared in the oven on a cookie sheet and of course with mamsita.  I jokingly tell everyone who asks my opinion about Mamasita’s tortilla chips that they are “crack in a bag”. Once you open that bag, you will eat them all…lol. Lay the chips evenly, top with bbq pork and cheese. Another layer of chips, meat, cheese.

Pop in the oven set at 350 for less then 8 min. As every oven varies, keep watching so not to burn. I pull out and top with more cheese. Divide up and top with more deliciousness like salsa, tomatoes, sour cream, jalapenos, olives, avocado or even guacamole.  I’ll share with you one of my cheats….mash avocado, pour some salsa and stir to desired consistency.

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.