A couple weeks ago, we had a predator problem with the laying hens. After a few night of successfully Hav-a-Heart trapping barn cats, we nabbed huge raccoon. But last night while Myles was putting the hens in for the night, he saw a skunk in the barn. We set the Hav-a-Heart again. Skunks love to dine on chicken breast and whole fresh chicken eggs. No cats or skunks in the trap this morning.
Speaking of eggs, we usually have farm fresh chicken eggs available at three of the four farmer’s markets that we attend. If you think that you’ll be looking for eggs, and want to make sure that we’ll have some available at the farmer’s market, give us a call and we’ll bring some along for you! Myles will be at the Tuesday Bernardston Farmer’s Market today from 4-7, with our freezer stuffed with USDA inspected whole roasting chicken, cuts of our heritage breed pastured pork, rose veal, and hamburgers. Can’t make today’s market? Try to find us Thursday in Conway and in Northfield, both from 4-7, or in Charlemont Saturday from 10-2.
It is probably as good a time as any to officially announce that we will not be offering Thanksgiving turkeys this year. This means that all of our returning customers will need to find alternate turkey farms. There have been many good ones that have started up in the last year or two. If you would like a recommendation, I can point you in the right direction. Please be aware that many farmers are already nearing being sold out of Thanksgiving turkeys (yes, in July) as they only raise “so many” extra, non-reserved birds in anticipation of last minute sales. We are awfully sorry to inconvenience you in this way, and offer our sincerest apologies for deciding to not raise turkeys this year.
Pecan Crusted Pork Chops
Prep Time: 20 Min ~ Cook Time: 25 Min ~ Ready In: 45 Min
2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
6 (nice and thick Wells Tavern Farm) pork chops
3 tablespoons unsalted butter
Italian flat leaf parsley
Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.