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!*

Wednesday, February 11, 2015



We are very excited to be offering two new pork items!

If you made it by last week's Winter Market. In the afternoon, you will likely have seen them if not had a chance to purchase some to try.  To those folks who did pick one or both products up, we cannot wait to hear your feedback and love that you were all willing to be our guinea pigs!

The first new item is a new type of bulk sausage: Hot Sausage
It comes priced and packaged the same way our other bulk sausages do but the flavor packs just a bit of a kick.

The other new item is Ham Steaks.  Boneless and pre-sliced to about 1/4" thick, these are fantastic when heated through on a hot skillet as straight up ham steaks with breakfast or added to a ham sandwich for breakfast or lunch.

We can't wait to hear of all the other ways you have tried cooking up our NEW Hot Sausage and Ham Steaks!

Wednesday, December 10, 2014

Home Delivery is Back!


Well Home delivery is back and ON SALE too!

10% off all pork orders this week!  it's our Winter Stock Up sale!

Use the coupon code WinterStockUp in our online form to have it calculate the discount on your approximate total!

It's a new form and hopefully it'll have fewer glitches than the last incarnation!

Delivery is available to your home or for pick-up at the Winter Market at the 1912 Center this weekend!  Market is 10am-2pm, home deliveries will start about 11am and no, you don't have to be home to receive your delivery.

Spread the word and enjoy fresh farm products delivered directly to your home!

Monday, September 22, 2014

Tomatoes and pork Asian Italian fusion

Jason has done it again! Another creative success!

This time, pork shoulder steaks and homegrown tomatoes along with garlic, some spices and home-made Thai dipping sauce have been turned into a fantastic fusion dish made to please the heat-loving as well as the mild-tongued in the family.

Serves 6


4 Pork shoulder steaks
3 lbs tomatoes
Italian seasoning mix or similar mix of spices ( basil, oregano, marjoram, etc)
Balsamic vinegar
Olive oil for cooking pork
Minced Garlic
Thai dipping sauce (home-canned or your favorite other) (5 star heat)

Brown rice to serve over


Cook rice.

Slice tomatoes about 1/4 to 1/2 inch thick
Preheat oven to 400' F
Splash balsamic vinegar over tomatoes and then sprinkle Italian seasoning generously across tomatoes.
Bake tomatoes in one until soft through and beginning to caramelize.

Defrost and debone shoulder steaks.
Slice into strips about 1 inch thick
Heat oil in a wide frying pan with about 2 tbsp of the garlic
When garlic is just beginning to be fragrant, add pork strips and brown on all sides.
Generously sprinkle Italian seasonings over pork strips. 
Stir in about 1/4 tsp salt to bring out flavors. 
Add several gluts of balsamic vinegar to pan and about 1/4 cup of minced garlic in a pile to center of pan, cover and allow to steam for 5-10 minutes.
When fully steamed, removed pork strips to a plate and cover.

Reduce remaining pork sauce in pan and add in about 1/2 cup of Thai dipping sauce.

On a plate, make a bed of rice, lay 6-8 strips of pork on top, spoon sauce over top as desired, place 3-4 tomato slices on the side and serve!

Wednesday, July 30, 2014

Baby Update


As I hope you all know by now, Jason and I are expecting baby #3 this August.  the 17th to be as exact as babies will be.  It's a little boy this time and yes, his big sisters are extremely excited!

Yes, I have been out working hard all season and you can all relax now as I have been banned from lifting heavy things in the last few months and having been blessed with multiple employees and interns, have been able to keep myself doing the easiest of jobs.

I try not to do too much sheep chasing anymore.  much.

And yes, you will all have the opportunity to see, meet and/or hold the little one very soon after he arrives!  Depending on when exactly he decides to make his grand entrance to the world and assuming that everything goes well of course, he'll be coming with us to the first market that I feel up to attending.

Specifically for our CSA members and definitely for all of our regular customers, there will be some things affected, depending again on when exactly munchkin decides the time is to his liking.

CSA shares will take a break for a week or we may do some sort of alternative.  Keep your eyes on your email as we'll likely be notifying you by that method as to what exactly our alternative plan of choice will be.

For our regular customers, We'll try to have our booth at all of the markets no matter what but if for some reason Omache Farm doesn't arrive to market, at least you can make a pretty good guess at what's going on!

So at just about 2 1/2 weeks to go to the due date of Aug 17th, we are excited and busy preparing, hot and of course very tired.  Keep your eye out at the markets for news and on Facebook.  All of you lovely people are at the very top of our list to hear about our new little bundle of joy's arrival!