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Archive for April, 2011|Monthly archive page

A Pork Chop Recipe…

In Recipe on April 26, 2011 at 3:51 pm

Stuffed Butterflied Pork Chops with Cheese and Sun-Dried Tomatoes
Butterflying the pork in this simple but tasty recipe allows you to flavor both the exterior and the interior. It also makes it easy to stuff the pork with a savory filling of cheese and sun-dried tomatoes. When properly cooked, the chops should be faintly pink in the center. 

4 (6- to 8-oz.) Wells Tavern Farm boneless pork chops (1 inch thick)
4 slices fontina cheese (1/4 inch thick), about the size of pork chops
8 oil-packed sun-dried tomatoes, drained
2 tablespoons olive oil
2 teaspoons chopped fresh sage
1/2 teaspoon coarse salt
1/2 teaspoon pepper

1. With small knife, slice pork chops almost in half, being careful not to cut all the way through. Open like book. Place 1 slice cheese and 2 tomatoes on bottom half of each chop; fold top over. Secure with toothpicks.

2. Heat grill. Brush pork chops with oil. Combine sage, salt and pepper; sprinkle on both sides of pork chops. Brush with oil.

3. Grill pork, covered, over medium-high heat or coals 8 to 10 minutes or until slightly pink in center, turning once. Remove pork; cover loosely with foil. Let stand 5 minutes; remove toothpicks before serving.

Yields:  4 servings

Bacon and Ham Steaks are Back in Stock

In General Farm News, Pigs on April 25, 2011 at 5:19 pm

Maple Sugar Cured Hickory Smoked Bacon and Maple Sugar Cured Hickory Smoked Ham Steaks are back in stock! 

These are piglets at two months old, awaiting new farm families. All thirteen have been reserved for months before their birth, and before the end of this week, we will have sent them on their way to their new forever homes.  These piglets are all sired by the Tamworth  (breed) boar: Big Red, and are a combination of two sow’s farrowings: the sow’s are sisters – and their breed is combination of Large Black and Red Wattle.  You can see the skin protuberances handing off of some of the piglet’s necks– those are “wattles.” So the piglets from this three0way cross look a lot like their grandparents, AND their parents. Some piglets come through without any wattles, and some have wattles and the color like the Large Blacks, and some look just like a regular old Tamworth, which they are only 1/2. Very interesting.

Slow Food USA has placed the Red Wattle on the Ark of Taste (The Ark is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution and environmental damage.) – and Slow Food describes the meat from the Red Wattle as “Red Wattle pork is exceptionally lean and juicy with a rich beef-like taste and texture.”  A prerequisite for consideration for the Ark of Taste is the biological threat of loss of the breed — and the Red Wattle more than qualifies in that regard.  They are extremely ill-suited to modern large-scale farming, and so they must be raised on small farms on pasture, and it is projected that there are less then 2,000 Red Wattles globally.  It is a Heritage breed.  Just one of the many heritage breeds that we raise on our little farm.

The sheep are still hanging in there, without having lambed, yet.  We joke that they look like old-style canoes: small at each end and very wide in the middle. Sometime very soon, I am sure that they will surprise us and actually lamb.  We sent out the fleece that came off Violette, to a processing facility in Ohio, to be cleaned and made into roving. That fleece is a beautiful deep charcoal grey and one tip, and turns gradually to a silvery grey at the outer layer.  She had at least eight inches of insulating fleece on her, and the shipping weight of her fleece alone was over ten pounds.

Upadate: Wells Tavern Farm will be in attendence at the following Farmer’s Markets starting at the beginning of June, right through October:

  • Tuesday…Bernardston @ The United Church Parking Lot … 4 – 7 pm

  • Thursday …Northfield @ Trinitarian Congregational Church Parking Lot …4 – 7 pm

  • Thursday …Conway @ Square in front of Field Memorial Library …4 – 7 pm

  • Saturday …Charlemont @ Federated Church Parking Lot …9 am – 1 pm

And if we can get either a cellphone signal or a wi-fi signal at the above locations, we will be able to accept Credit Cards. All of them.

 

When you stop by to see us at a Farmer’s Market you’ll find a freezer chock full of roasting chickens, individual portions of Pork, Hamburgers, and RECIPES to share along with farming stories and photographs of our farm and the animals.