Friday, June 26, 2015

4th of July SALE!


It's BBQ Time!

Whether you'll be smoking or straight up grilling dinner, if it's just you or you and twenty of your closest buddies, Omache Farm has the pork you'll need for your 4th of July Barbecue!

You can bet it'll be for the delicious pork loin chops you're grilling up!  Who needs fireworks anyways?

This is a great chance to try out some chops on the grill with your family and friends!  Stock up while they're on sale so you can try them with sage, with Paprika, with a ginger marinade, with a hot and spicy rub...

Drop by any of the Farmer's Markets between now and the 4th of July to pick up some chops for your dinner.  

You may also email us to reserve an order for pickup: tell us approximately how much (packages/pounds, whatever you measure by) of each type of cut you'd like along with your best contact info and we'll set it aside, ready for you to pay at pickup at the market you specify.
This is a great chance to try out some chops on the grill with your family and friends!  stock up while they're on sale so you can try them with sage, with Paprika, with a ginger marinade, with a hot and spicy rub...You can bet it'll be for the delicious pork loin chops you're grilling up!

Friday, June 19, 2015

Transplanting Party!


Transplanting party!

Sunday June 21st!

We are having a Transplanting work party BBQ on Sunday, June 21st and would love it if you and your family could make it!

We'll be working hard all morning to bust through hundreds of transplants as a crew and then enjoy some delicious Omache Farm Pork and potluck dishes.

Jake Cho of WSU Dining has volunteered to prepare some of our leg roasts for lunch.  We'll be harvesting some fresh greens for a super-fresh salad to go along with a few other dishes.  Bring along something to share and be ready to meet some new and old friends as we all pitch in to get things growing!

What to bring:

A hat, sunscreen and a water bottle are all that are required.  There will be plenty of water to refill your bottle as needed.

We recommend that you wear closed toe shoes and pants that cover your knees as transplanting does involve moving along the ground.

If crawling along a row is a bit much for you, we always have some folks sitting around pulling plugs for those that are transplanting also.

Families with children are welcome as well!  There are plenty of jobs available for children if they would like to help or they are welcome to just hang out or play.

Wednesday, June 10, 2015

Updates Updates Updates


Tons of updates all around!

Our newsletter page here has all of our newsletters in PDF format available whenever you wish to view them.

We have some new videos available on our You Tube channel as well: one watching just how quickly our shearer, Martin Dibble, can shear a ewe.  One watching him shear our largest ram-takes a wee bit longer, especially since I think the ram outweighs Martin by a good bit.  The last one is much longer: Martin helped Ryan, our Intern (who you will have a change to meet more in depth at a later date) shear a yearling ewe.  It takes about 15 minutes or so but it's quite educational and very cool to watch.  Ryan did a fantastic job!

There are also plenty of photos from shearing available on our flicker photo page which should have it's own tab up above here as well.  Take a look and see what fun you missed!

See you at the markets!

Friday, June 5, 2015

Shearing 2015


You're Invited!

8am on June 8th

Omache Farm: Red Barn

It's shearing time again and we'd love to have your help!

This is a fun day of moving sheep, watching the master, Martin Dibble, shear sheep and helping to sort and pack wool.

Shearing will begin at 8am on Monday, June 8th in the Red Barn next to our house and will likely go until after lunchtime.

Feel free to bring a sack or picnic lunch to eat on our farm after the shearing is done.

Please wear closed-toe shoes, long pants, a hat and bring a water bottle.  Children are welcome to this work party also!  

Please RSVP by emailing  Feel free to share this event with others as well!

Directions are available HERE.

There should be parking available in the gravel strip in front of our house or turn left at the corner and go up the road towards the grain elevator.  Turn left just past the elevator onto the farm road: there is parking available there and on the drive that goes around the elevator.

Wednesday, May 20, 2015

Macaroni and Cheese!


Macaroni and Cheese
A meal to empty the fridge to feed 6 big people with leftovers for lunch
Recipe based on Betty Crocker Recipe.

2 lbs uncooked elbow macaroni
1 cup butter or other fat
1 cup flour (whole wheat works fine)
2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
8 cups milk
8 cups shredded Cheddar cheese (2 lbs)

2 lbs ground pork or bulk sausage
1-2 cups chopped onion
1/2-1 cup chopped spring garlic
2 bunches radishes, thinly sliced or small cubes
1/4-1/2 lb spinach, cut into 2 in squares or so.

*In a medium pot or frying pan, brown the meat.  You can reserve the drippings as a portion of the fat for the sauce if you like.
*While meat is browning, chop and sauté the hard veggies: onions, garlic, radishes, etc.  Cabbage stems or broccoli would also be included in this step if you are using them.  I end up with a medium pot of cooked veggies by the time I am done with at least as much volume as the meat.
*Set the meat and veggies aside while you prepare the sauce and noodles.
*Put a large pan of water on to boil, cook your pasta, drain and return to your large pot while making the sauce.
*Make a roux: melt the butter/fat.  Add in your flour, salt, pepper, mustard and Worcestershire sauce.  Whisk and simmer until the flour smells toasty.
*Slowly add your milk, while whisking to prevent scorching.  Bring to bubbling.  add cheese in portions.  melt before adding the next handful.  You can use the whisk to keep stirring to help melt and prevent scorching.
*Once your noodles and sauce are ready, combine the meat and veggies with the noodles and stir-then add the sauce and stir again.
*If you are using chopped spinach, you may add it to the noodles with the other vegetables.  The steam and heat from the noodles will wilt the spinach just fine.

*Serve and enjoy!*