Hen & Chick, Kielbasa & Recipes

In Chickens, General Farm News, Pigs, Recipe on August 3, 2010 at 2:32 pm

   A quick snapshot of an Australorp hen and her mixed parentage baby chicknaturally reared (probably a Light Brahma Rooster or Buff Orpington Rooster as a father) which is being reared naturally.  The hen took care of all of the incubation, and is teaching her baby some valuable life-lessons about predation and foraging.  In this picture, you can see that they are alert and about to bolt out of the picture, fearing the human stalking them! 

fresh kielbasa, limited quantities We believe in our methods of farming, our chosen breeds and rearing techniques, and the products that we sell.  That means that someone has the job of thawing out the meat, deciding which preparation is best suited to each cut for taste testing it. I root out recipes from my cookbook collection that really highlight the meat itself, and won’t mask the flavor in this tasting preparation.  At left, you can see the only cased product that we offer for sale: a Fresh Pork Kielbasa.  There are limited quantities of this kielbasa available, and when they are gone, they’re gone again, probably until Spring 2011.  If you are interested in trying them, I would suggest purchase and then popping them into your freezer.  They will keep for a very long time in the freezer.  They have never been refrigerated/thawed, and are sold frozen. 



Bacon and Egg “Pancake”


1/2 lb sliced bacon ( we suggest Wells Tavern Farm Maple Sugar Cured Hickory Smoked)
6 eggs
1/2 cup milk or light cream
1 Tbsp flour
1/2 tsp salt
3 Tbsp chopped chives 

Fry bacon in a skillet until golden brown. Remove bacon and drain. Keep some fat in skillet. Crumble bacon into small pieces. Beat eggs with milk, flour, salt, and chives. Reheat bacon fat, and pour egg mixture into it. 

When the omelet begins to set, sprinkle the crumbled bacon on top. Lift cooked omelet edges with a fork so that the uncooked portion runs underneath. Cook until eggs are set and golden brown. Fold and serve hot. 

For a firm omelet, turn on a plate and replace omelet in skillet uncooked side down. Brown lightly and serve. 

Roquefort Cheese and Grilled Bacon on Toast


4 oz Roquefort cheese  (if unavailable use Bresse Blue Cheese)
2 Tbsp butter
pinch cayenne pepper
buttered Melba toast
2 slices Wells Tavern Farm Maple Sugar Cured Hickory Smoked Bacon 

Pound the cheese with the butter and cayenne. Spread thickly on the Melba toast and brown under broiler. Top with a slice of grilled bacon and serve. 


Spicy Green Beans with Pork

4 servings * adapted from Family Fun magazine*



1 pound pork chops
3 tablespoons soy sauce
2 tablespoons rice wine (or extra chicken stock)
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce (or leave this out)
1 tablespoon hoisin sauce (or substitute ketchup)
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds 

Cut pork into the thin possible strips. In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups. 

In general farm news: We definitely have a few pregnant pigs!  One of the Large Black Red Wattle gilts is really showing, and is either somehow much closer to farrowing than possible (she was not introduced to our boar before x date…) or she is going to be humongous when she gets around to three months, three weeks, three days, three hours, and three minutes… (the 113 to 116 day period when the sow is pregnant from breeding).  The pigs have been transferred to a new pasture, farther North along the dirt road that runs alongside our farm. 

Our cornish meat birds are pastured, so they are taking longer to finish growing out than the conventional twelve weeks that many other farms project for birds.  We do have a little list of names of people who would like to have an option to purchase a bird or two (for meat – and we are a few weeks away from that meat processing, I would say). 

We continue to be pleased with the White Rock hens who have begun to lay pullet sized (little, slowing getting larger)  eggs on a regular schedule.  We will not have enough to bring to the farmers markets for sale this year, even with the slow and steady production increase. Sorry! 

Speaking of Farmer’s Markets:  

  • Today is Bernardston, from 4-7 on Route 10 at the Church — you can’t miss the great signs!
  • Tomorrow (Wednesday) is Conway, from 4-7 on Route 116 at the Common — in front of the Field Memorial Library. Again, look for the signs!
  • Thursday is Northfield, from 4-7 on Route 10 at the Church — you are guided there by signage, and greeted by a church supper for an affordable price.  Do your shopping at the market AND eat a dinner while you’re there!

This week at the markets, my husband, Myles, will be under the tan tent representing our farm.  He may not know all of the recipes for each cut of meat that I suggest (but you can find them in the three-ring binder that should be on the table at the market) but he knows how they taste — we are great eaters! 

Hooray for local food! 


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