Do you have plans for January 30th? It is one week from today.
There is a great benefit breakfast next week, held in Whately at Enterprise Farm, to benefit the Northampton Survival Center.
Locally Grown Pancake Breakfast, Saturday, Jan. 30 from 9am-noon.
The breakfast will feature local ingredients including:
* pancakes made with locally grown and milled whole wheat flour from Four Star Farms of Northfield
* local maple syrup from Bree-Z-Knoll Knoll Farm of Leyden
* local sausage from Wells Tavern Farm of Shelburne
* local bacon from Austin Brothers of Belchertown
* local apple sauce from Bashista Orchards of Southampton
* plus local apple cider and locally ground coffee!
You can purchase your ticket on Enterprise Farm’s website,
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In other news:
The farm has been looking very New Englandy, and picturesque with all the snow capping everything, but the icy cold weather has meant extra care for the animals – we are busy keeping them warm, fed, watered (water pipes are long frozen) and happy. And of course we are looking forward to spring and warmer weather.
- We are bidding adieu to the Gloucestershire Old Spots pigs. They will leave the farm next Wednesday and return about a week later as Hot Sausage, Breakfast Sausage, Chops, Ribs, Ground Pork and other tasty cuts. Is there a specific cut that you like, and would like to reserve? Please make sure to contact me before Wednesday for last minute requests.
- Chicken and roaster, broilers. We are ordering our meat birds and this is last call for chicken meat for March 2010. We will have subsequent batches available later in the year. We are looking at the Label Rouge-esque-Freedom Ranger-esque-K22-esque-colored Cornish birds. They are not Cornish Crosses, and they are purported to be slower growing, with more dark meat, and a more pronounced keel, much more like a regular chicken, but with a broad, pointier, breast. We are also ordering standard chickens – Rocks — the kind that are the backbone of the small farm.
- Sweet Italian Sausage!
Sweet Italian Sausage & Spinach Casserole
3/4 pound Wells Tavern Farm Italian sausage
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted
Directions: Preheat oven to 375.
1. In a large skillet cook sausage over medium heat until no pink remains, turning often. Drain on paper towels, if you wish.
2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.
3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 regular servings. Fewer servings if you really like it 😉