wellstavernfarm

Happy New Year!

In General Farm News, Recipe on December 31, 2010 at 4:04 pm

Our thanks to all of the friends and connections we have made in the 2010: from new faces at at the Conway Farmers’ Market,  “old friends” from Northfield and Bernardston Farmers’ Markets, to our many years of returning Thanksgiving turkey customers, and fellow farmers — we thank you all, and wish you the very best for 2011!

In 2010 we placed heritage breed piglets for both breeding pairs and meat at farms thoughout New England: from Rhode Island, to (fairly far up) Vermont, and across Massachusetts.  It was wonderful to connect with fellow farmers who appreciate the value in the old fashioned breeds with the fuller flavor and sturdier constitutions which can (and should be) raised on pasture.  It reaffirms our chosen path.  (And if there is still anyone who is looking for Tamworth-Large Black/Red Wattle, or all-Tamworth, or Tamworth-Berkshire cross piglets in the Spring, we are starting our waitlist NOW!)

We are grateful to Danny for both his and his family’s continued patronage of our poultry and veal products.  Thanks also goes to Karen, Hubbard and Craig, too,all “out near Boston” for promting and enjoying our products.  (Note: everywhere East of Templeton is considered “out near Boston” )

On an especially generous note, we thank Wheel View Farm in Shelburne for thinking of us when their grassfed beef customers are looking for high quality pastured raised pork and poultry.  Note to shoppers: you won’t go wrong by a personal referral to another farm from a farmer that YOU trust.  Shelburne is a small town, and everyone kind of knows everyone else’s business to a point: if someone YOU trust says that something is good, or antibiotic-free or ethically raised, than it really is.

Wells Tavern Farm must thank the following farms for cooperating with us in various ways throughout the year: Mockingbird Farm in Southampton, Mapledge Jersey Farm in Shelburne, Shinglebrook Farm in Shelburne, York Farm in Shelburne, Barberic Farm in Shelburne, Wheel View Farm in Shelburne, Davenport Maple Farm in Shelburne, Clessons River Farm in Buckland, Sidehill Farm in Ashfield, and Enterprise Farm in Whately.

From all of the heritage breed meat birds, heritage breed laying hens, heritage breed and conventional but unique breed dairy cows, heritage breed beef, heritage breed pigs, the sheep and cats, heritage breed geese and heritage breed turkeys, and the people here…

HAPPY NEW YEAR!

If you make resolutions to eat lighter or eat more locally, you will appreciate the following recipe:

ASIAN CHICKEN SOUP

(a Martha Stewart recipe)

Serves 4

  • 3 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 tablespoon grated ginger (from a 1-inch piece)
  • 1 garlic clove, slivered
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 4 ounces soba noodles or whole-wheat spaghetti
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise ( from a Wells Tavern Farm Whole Chicken)
  • 1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips
  • 1 cup snow peas, sliced 1/2 inch on the diagonal
  • 1 to 2 tablespoons fresh lime juice (from about 1 lime)
  • 2 scallions, thinly sliced
  • Coarse salt

Directions

  1. In a large saucepan, bring broth, ginger, garlic, red-pepper flakes, and 2 cups water to a boil over high heat.
  2. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
  3. Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute.
  4. Add lime juice, scallions, and salt to taste. Serve.

 

WHOLE WELLS TAVERN FARM CHICKENS are available now. They are about four pounds each, and they are $4.50 a pound.

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