Showing posts with label Local. Show all posts
Showing posts with label Local. Show all posts

Thursday, December 3, 2015

Bacon is Baaaack!



You know that dog treat commercial where they claim that "dogs don't know it's not bacon"?

Well, you'll know if it's not Omache Farm Bacon!

Bacon will be ready for ordering starting for this weekend, December 5th.  As well as Half hams if you'd like to pick one up for a holiday dinner!  Check out our Home Delivery Page for pricing and how it works specifically but here's the gist:

1. You email us your grocery list (By 6pm Friday please)
2. We pull out bacon, pork chops, winter squash and eggs and/or whatever was on your list and put your name on it
3. On Saturday, your groceries are handed to you in one of three ways:
           a. Drop by the Winter Market in the 1912 Center between 10am and 2pm (12/5 or 12/12)
           b. Meet us in town after the Winter Market of in the afternoon on 12/19
           c. We'll stop by your in-town home after the Winter Market or in the afternoon.
4. Payment is made by: cash, card or check.

See? so easy!


Tuesday, June 10, 2014

Spinach: The basics



Spinach is one of those lovely vegetables that is inexpensive, ubiquitous, really really good for you, and extremely versatile!  Shall we break it down just a bit and give that huge-looking half-pound bag you just bought some ideas that make it suddenly not very much after all?

What to look for: 

The darker, the better.  Especially within a bag or box or other group of spinach.  Those are going to be the youngest, most nutritious leaves.  If you are finding lots of yellow-green leaves, chances are the leaves were some of the older ones on the plant or that bag of spinach may have been on the shelf for a while.  Frankly, it won't taste very good.

Crispy and crunchy.  The way to test?  No, don't squish or pouf or otherwise abuse the bag of spinach.  After that the only thing I can say is that it WAS crisp.

Tuesday, June 3, 2014

Custom Pork Orders Open!



For those of you that have been waiting, Custom orders are open for pork!

We have about 3 hogs that'll be ready in the next 2-3 weeks for custom orders available.

We also have custom hogs available that should be going in July and more hogs going sometime in August/September.

Talk to us at the markets or email us about reserving a hog for your freezer!

Boneless Ham Steaks


Omache Farm Boneless Ham Breakfast Steaks
By Jason Parsley

Ingredients:
1 boneless Omache Farm Ham

Instructions:
  1. Thaw ham overnight (for a small ham, at least 24 hours for larger hams)
  2. Use a sharp knife to slice ham into steaks (we like about 1/8-1/4inch thick)
  3. Heat your griddle or frying pan on medium heat
  4. Cook slices about 4-5 minutes each side, until fully cooked (165 degrees)


Potential Additions: Sprinkle the ham with brown sugar.  Use the fats in the pan to liquefy the brown sugar.  Or you might use maple syrup.  Keep the temperature of your pan just hot enough to caramelize the sugar on the ham steaks but not burn the sugars!

Bone-in Crock-pot Ham


Omache Farm Crock-Pot Ham
By Margaret Parsley

Ingredients:
1 bone-in Omache Farm Ham  (any size that fits in your crock-pot, most are 3-4lbs, plenty for a main meal dish for about 6-8 people)
1 crockpot

Instructions:
Frozen: Remove plastic and place in crock pot.  Cook on low 6-8 hours, high 4-6 hours.  Done at 165 degrees measured in the center of the ham, away from the bone.
Thawed: Remove plastic wrap and place in crock pot.  Cook on low 4-6 hours, high 3-4 hours.  Done at 165 degrees measured at the center of the ham, away from the bone.

Potential Additions: Many folks may consider tossing in a can of pineapple with the juice or studding the whole thawed ham with whole cloves. (the spice, not garlic cloves).  For a hint of teriyaki style flavoring (Americanized of course) mix pineapple, pineapple juice (from canned pineapple, or add more plain pineapple juice, brown sugar and teriyaki sauce with the ham.

Pineapple Pork Chops


Margaret’s Pineapple Pork Chops
By Margaret Parsley           Serves: 2-3, depending on pork chop size

Ingredients:


2 Pork Chops
1 large Can diced pineapple or pineapple rings in juice
1-2 small cans Pineapple Juice
½-1 cup Brown Sugar
1 cup Teriyaki Sauce



Directions:
  1. Mix together Pineapple, juice, brown sugar and teriyaki sauce.  Marinate thawed pork chops in sauce several hours to overnight in the fridge.
  2. Grill pork chops. (cooking in frying pan or griddle will work also)
  3. Grill drained marinated pineapple until caramelized (or use fry pan)
  4. Bring remaining marinade to a boil for use as sauce and serve all over rice.

Notes:
I typically use as much as 1 large can of diced or rings of pineapple per 2 adults.
Add as much pineapple juice as needed to cover pork chops.

Adjust brown sugar and teriyaki sauce to taste.  Measurements are approximations as I usually use my nose to determine the right mixture.

Honey Sauteed Radishes


Honey Sautéed Radishes

Ingredients
1 Lg Bunch Radishes: topped and sliced in half
1 Tbsp Butter
½ Cup Chicken Stock
1 Tbsp Honey
¼ cup minced onions, shallots or spring onions
Salt to taste

Directions

  1. Melt butter in pan. Sautee onions until soft.
  2. Add radishes, stir until coated in butter.
  3. Add stock and honey. Cover and simmer 10 minutes.
  4. Remove cover; simmer until liquid thickens to glaze.
  5. Add salt as desired and serve warm.

Friday, April 11, 2014

Easter Eggs, Ham, and Lamb!



Easter is right around the corner!

Have you bought enough eggs for decorating?  Do you still like making egg salad even though you don't have kiddos around this year?  Is your family an Easter Ham or Easter Lamb type?  No matter what, we've got you covered!

Check out our home delivery page!  Everything meat and egg wise is available for delivery this coming week in time for Easter Sunday! (Monday the 14th and Thursday the 17th)

(There are even a few veggies available! Act fast for veggies, they're first ordered first served!)

Don't want to buy a whole $25 worth of eggs? Check with your neighbor, perhaps they need a ham or a lamb leg roast or maybe they also need some eggs.

Don't know what to do with all those eggs once you've boiled and decorated them?  Check out the latest recipes and helpful tips we've posted: How to Boil an Egg and Margaret's Amazing Egg Salad.  They're really easy, I promise!

Do our eggs dye?  Well, that's a good question.  I've never heard of great results with brown eggs and the traditional food color and vinegar dyes.  There are however two other ideas that you may find very fun and quite gorgeous!

Stickers are always special but sometimes just don't have enough sticky.

Coloring with crayons works pretty well too.  Don't worry, you'll make egg salad with the broken ones from overly heavy hands, right? (although you've got to work pretty hard to break our egg shells!

The best idea I think I've found for working with non-white eggs I've found yet will go especially well with all those pesky crayon pieces you've been stepping on... again.  Take a look at Mama Smile's blog post about using them to decorate her eggs and at Mud Hut Mama's post about using the technique on brown eggs.  Wonderful and inspirational photos on both posts!

Tip: for doing the crayon shavings with this method, DO NOT pre-boil your eggs.  They need to be hot for it to work! (also, you can set kiddos to work outside with a hammer or big wooden spoon and a bag full of crayon pieces to smash while they're boiling...)

Tuesday, April 1, 2014

Now Offering...


Home Delivery!

From now through the first Thursday in May, Omache Farm is offering home delivery of our farm fresh products!  Order right here, from our website and receive your order right at home!

We are fortunate enough this spring to have product to sell.  Unfortunately, there aren't any markets already set up in the early spring before most vegetable growers have produce.  We decided to trial another new program.  Hopefully with your enthusiastic support and patronage, we'll find the time and effort worthwhile.

If this works out, we'll likely offer a very similar program over the course of next winter.  Who knows what'll happen... perhaps someday there'll be coolers on lots of front stoops awaiting the Farmer, much like there were coolers awaiting the Milk Man...

How it Works:

Thursday, December 12, 2013

Chef Camp #1: Priorities


Chef Camp #1: Priorities


Budget? Health? Low-sodium? Organic? Vegetarian? Vegan? Allergies or sensitivities? Time?


All reasons are important.  What works for you may not work for anyone else.  The best priorities are the most important ones to you and your family.


Taking some time and seriously considering the aspects of food and eating that are important to you and your family can help you define your cooking style and your kitchen.

Sunday, December 1, 2013

Chef Camp: Monthly goals: December



Happy December Folks!

While I'm sure you all are loving reading about my opinions on how to improve yourself and your kitchen, I'd bet that everyone would love to hear also about your challenges and growth.

Many of the various "boot camp" ideas also have a participation or sharing component.  It's that whole build community thing, right?

I would love to know that some of you would like to grow and stretch as well.  Make a list.  Not a long one, a short one will do.  A list of what you'd like to improve upon, learn about, try out, etc. in your kitchen this month.  Feel free to share some or all of your list here and then at the end of the month, lets report back and talk about it.  Lets work together, build some community, and hold each other accountable for what we'd like to try.

Ready?  I'll start with mine below...

1. try out some pre-made breakfast type pastries for HM in the mornings and quick breakfasts for the rest of us.
2. find one new reasonably fast breakfast idea a week.

PLEASE NOTE:
All statements made within this blog are my own experiences and opinions only.


Part of Omache Farm’s mission is to educate consumers about our products and philosophies.  Please feel free to copy and distribute any information with citation.  Use information for your life that works for you and your family and feel free to discard the rest.  What works for one family doesn’t always work for another!

Wednesday, November 27, 2013

Chef Camp: Introduction


The inspiration for my newly minted Chef Camp was a letter to the editor in WSU's school newspaper, The Daily Evergreen.  Here's the link to the letter I read.

A bit about ME. 
A.K.A. Why I feel qualified to stand on this particular soapbox.

Tuesday, November 26, 2013

Chef Camp



Wishing you could tame that food budget?

Wish you could expand your recipe repertoire?

Want to learn how to figure out something new without consulting every recipe book and the internet?

How about cooking fresh, delicious meals on the fly?

Introducing: Omache Farm's Chef Camp

After a recent Letter to the Editor in the Daily Evergreen (WSU's student newspaper) from a student complaining that they really don't have time or money to cook healthy food for themselves, I was inspired to create a set of blog posts to help other folks improve their kitchen sense, their food budget and their health.

Here are the topics I will be working to cover in the near future.  Any other subject suggestions are happily welcomed!  What stumps you?  What is your kitchen goal?  What do you continually struggle with when it comes to food?  Please make a comment here or send us an email!   OmacheFarm@gmail.com

Topics:
Your pantry and the food bill
How to cook from scratch
Cooking on the fly
Fast Meals
Breakfast Variety
How to try a new vegetable
Protein other than meat and eggs
Bread
Gluten Free
The Potluck with Allergies
Cooking as a family
Cookbook bookshelf
Hands-free cooking
Cooking with Pastured Meats
Farm Fresh Pastured Eggs

PLEASE NOTE:
I am not a professional nutritionist.  All statements made within this blog are my own experiences and opinions only.


Part of Omache Farm’s mission is to educate consumers about our products and philosophies.  Please feel free to copy and distribute any information with citation.  Use information for your life that works for you and your family and feel free to discard the rest.  What works for one family doesn’t always work for another!

Sunday, November 24, 2013

Winter Stuff Pickup



We have our first pickup scheduled for our Winter Stuff folks!

What am I talking about? visit our Winter Retail page...

Tuesday November 26, 2013 from 3-6pm.

With Pork, Lamb, Eggs, produce, gourds, wool and farm crafts, there is quite a bit to choose from for November!

Wilson Banner Ranch will also be taking orders for Tuesday pickup this week.  They are offering butternut squash, Banana winter squash, more pie pumpkins and eggs, mix and match boxes of pears and apples and of course their famous apple cider!

If you have yet to sign up for our Winter Stuff email list so you too can order fresh, local food and other farm products from your local farmer, email us at OmacheFarm@gmail.com to get on the list.

Hurry!  Ordering for this week's pickup closes at 10am Tuesday morning!

Friday, November 8, 2013

Winter Market!



Hungry for more ham?

How about some grass-fed lamb?  Mmm... Garlic leg of lamb roast... YUM!

How about a delicious pie pumpkin for the first test run of dear Aunt Edna's famous pumpkin pie recipe?

You will be able to find us for any or all of the above three at Moscow's first Winter Market!

Saturday November 9th
10am to 3 pm
1912 Center in Moscow, ID


See you there!

Friday, July 12, 2013

Pastured Pork Cuts NOW AVAILABLE!




Pork Chops
Loin Roasts
Shoulder Roasts
Spare Ribs
Country Style Ribs
Ground Pork
Old Fashioned Sausage
Good 'n' Sagey Sausage
Pork Fat
Leaf Lard
Soup Bones

All will be available at the Moscow Farmer's Market This Weekend!
8am-1pm Saturday
Main Street, Moscow, ID

Also available starting this week at the:

Tuesday Grower's Market
4-6:30pm 
Moscow Food Co-op Parking Lot

Pullman Farmer's Market
3:30-6pm Wednesday
Spot Shop Parking Lot

Get there early for the best selection!

Tuesday, May 7, 2013

More Publicity!



We just got the link to a new video put together by Stevee Chapman from KREM about us.  Very nicely done video!  Thank you to Stevee!

Local Farm opts out of Organic Certification