wellstavernfarm

Archive for June, 2012|Monthly archive page

Found, in the Freezer…

In Uncategorized on June 4, 2012 at 3:24 pm

All prices are per pound. In the freezers, right now, individual cuts of : PORK, LAMB, GOAT and CHICKEN!

PASTURED HERITAGE BREED PORK

Loin Chops 7.70
Rib Chops 7.50
Shoulder Chops 6.75
Country Ribs 7.50
Ground Pork 6.50 
Fresh Ham Roast  6. 
Ground Sweet Italian Sausage 8.
Ground Hot Italian Sausage 8.
Ground Breakfast Sausage 8.
Fresh Polish Kielbasa Coil  9.
Garlic Parmesan Sausage Links 9.
Maple Syrup Cured Hickory Smoked Ham Steaks  8.
Maple Syrup Cured Hickory Smoked Bacon  8.

ROMNEY LAMB
Shank 7.50
Whole Leg of Lamb 8.99
Shoulder Chops   9.99
Rib and Loin Chops  13.99

GOAT 
Whole Leg of Goat  8.99
Shoulder Chops  9.99
Rib and Loin Chops  13.99
Rack of Ribs (aka ‘Breast of Goat’)  7.50

YOUNG ROASTING CHICKEN
Whole Bird  4.50/lb (average 4.5 lbs ea)

So, how do you get yourself a ham steak, a lamb chop, or a chicken? Meet up with us at a local farmer’s market: Wednesday, Thursday or Saturday.  Or call (413) six-two-five, 27-nine-seven, or send an email or fill out the contact us form on our website: www.wellstavernfarm.com

Wednesday: Conway Farmer’s Market. Main & Elm Streets (in front of Field Memorial Library). On “Trash Day” and library day from 4 – 7. Grab your garbage, shopping tote bag, library book and combine your trips!

Thursday: Northfield Farmer’s Market. Trinitarian Congregational Church.  From 4 – 7.  The church serves public hot meals for affordable prices, so you can not only grab items for preparing at home for healthy local meals for the rest of the week, you can get dinner “to-go!”

Saturday: Bernardston Farmer’s Market. Held at The Farm Table/Kringle Candle. from 10 -1. Chef Brent Menke is on-hand to explain how he decides what local ingredients and recipes make it onto the Farm Table menu.

Recipe Post:~Today it’s a Goat Chop Recipe~!

In Uncategorized on June 2, 2012 at 4:34 pm

ORIENTAL GOAT

Ingredients

3 tablespoons dark sesame oil
6 thick goat chops (like shoulder chops, which would be perfect)
3/4 cup finely chopped yellow onion
3 garlic cloves, peeled and minced
3 tablespoons soy sauce
3 tablespoons oriental chili paste
3/4 cup tart orange marmalade
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger

Directions:

Heat the sesame oil in a skillet large enough to hold all the goat chops. Add chops and brown them lightly on both sides. Transfer chops to paper towels to drain.

Add the onion and garlic and cook, covered, over low heat for 20 minutes, or until tender and lightly colored.

Add soy sauce, chili paste, marmalade, vinegar, and ginger. Simmer for 2 minutes, stirring constantly.

Return chops to the skillet, cover and cook over low heat, turning once, until done, about 7 minutes. Serve immediately, drizzling sauce over chops.

Serve with fresh cucumbers, and accompany with basmati rice.

We have goat chops: loin, rib and shoulder, in stock now.  If you have never tried goat meat, you’ll be pleasantly surprised that it is very similar to lamb. Goat is the world’s most consumed red meat — and it is great for you… just take a look at the comparisions… A serving of goat has a third fewer calories than the same amount of beef, a quarter fewer than chicken and much less fat: up to two-thirds less than a similar portion of pork and lamb; less than half as much as chicken.

Try goat today!  We have it available in maneagable portions to thaw and prepare for a single person, or get a few packages and treat the family.

As always, we have our Tamworth, Large Black, Red Wattle cross (heritage breeds) pastured pork available, as well as Romney Lamb. and whole chickens for roasting. Eggs!  We also have chicken eggs, just $3 a dozen.  Eggs are available at the farm, by delivery or pre-arrangement, and available (at a slightly different pricepoint) in Whately at Enterprise Farm.

The farmer’s market season is underway: Wells Tavern Farm can be found at three markets weekly: Saturday’s in Bernardston at the Farm Table & Kringle Candle, from 10 -1. Wednesday’s  in Conway in front of Field Memorial Library, from 4-7, and Thursday’s in Northfield at the Trinitarian Congregational Church from 4-7.