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Do you need an internship?
We offer internships for current students: Check it out on our Learning Opportunities page. All the details are in the flyer, also available here:
2016 Internship Flier
Our Internship structure is very fluid so that it may be fitted to the individual student's needs and goals. You may request a whole farm internship or a focused one on Vegetables or Livestock.
General schedule:
Vegetables: 1 harvest day (Mon/Tues or Friday), 1 Market day (Wed. or Sat.), and 1 general work day. Minimum 20 hours per week, unpaid. Hours beyond 20 will be paid but are not guaranteed.
Livestock: 1 Market day (Wed. or Sat.), 1-2 general work days. 16-20 hours per week, unpaid. Hours beyond 20 will be paid but may not be livestock related.
Whole Farm: Same as vegetable requirement.
To apply, we request that you send us an updated resume and cover letter detailing your goals and how you think our internship could contribute to attaining that goal.
Do you need employment?
We will be hiring part time laborers for vegetables and possibly for ad-hoc livestock fencing work from May through October.
To apply for employment opportunities send us your updated resume and cover letter. We want to know your employment needs and how you think employment with Omache Farm can further your goals.
Never written a resume or cover letter? WSU Students can head over to the Academic Success and Career center on campus for assistance. We are not as familiar with UI's resources but are certain they have something similar.
Requirements:
*Hours, especially harvest, will be early.
*You will need reliable transportation to our farm which is about 10 miles south of Pullman and just 11.7 miles from Beasley coliseum.
*You will be working daily with your hands and back. Must be able to routinely lift and carry 50 lbs
*NO EXPERIENCE REQUIRED - be willing to learn!
Showing posts with label Pullman. Show all posts
Showing posts with label Pullman. Show all posts
Tuesday, March 1, 2016
Friday, June 26, 2015
4th of July SALE!
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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!
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Friday, June 5, 2015
Shearing 2015
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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 omachefarm@gmail.com. Feel free to share this event with others as well!
Directions are available HERE.
Parking:
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.
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 omachefarm@gmail.com. Feel free to share this event with others as well!
Directions are available HERE.
Parking:
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.
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
Ingredients
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
Salt
Minced Garlic
Thai dipping sauce (home-canned or your favorite other) (5 star heat)
Brown rice to serve over
Instructions
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
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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!
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!
July 23 Hail Storm
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So the newsletters simply haven't worked out as well this year as I was hoping they would. I'm sure all of you lovely folks will understand, given the circumstances.
That all being the case, this seems the perfect time to put several updates down on paper. Well, digital paper anyhow.
The biggest update is about the recent hail storm that passed through the area on Wednesday July 23. Hopefully most of you have had a chance to talk with Jason about it. He was getting our booth set up for the Wednesday market when it hit town and as our farm manager coordinated much of the acrobatics that ensued. There were several amazing folks that, upon hearing about yet another grand sheep escape that resulted from the hail storm, raced out to our farm to help put everyone back where they belonged.
The most challenging loss resulting from this storm is likely our pumpkins and winter squash. Being blessed with more acreage than many folks who grow veggies in the area, we were working on growing nearly an acre of pumpkins and another half acre of various winter squash varieties. The plants were very well established and while they have been growing back amazingly well the biggest question now is if they'll produce fully ripe fruits before the first frost. In just the last four seasons, we've seen first frosts come as early as mid September or as late as the end of October. Cross your fingers for luck for us!
All of our CSA members came down to the market to pick up their CSA shares that day (impressive given the nasty weather) and upon hearing of the total devastation of our outdoor crops completely understood when we told them that it meant a pretty sparse CSA share for the next month or more until we could get fresh crops planted and for the survivors (kale, chard, Zucchini) to grow back and start producing once again.
A huge thank you also goes out to Deep Roots Farm and Affinity Farm, both in Moscow. They have both donated a couple of different items to help us fill out our CSA shares this week. We cannot thank them enough!
Keep an eye on Facebook for photo updates. Jason is hoping to take some photos of the recovery every week (Wednesdays or so usually) so we can all be absolutely amazed at the progress and amazing resiliency of Mother Nature. Believe me when I say I have been most impressed at how well things have been growing back.
So the newsletters simply haven't worked out as well this year as I was hoping they would. I'm sure all of you lovely folks will understand, given the circumstances.
That all being the case, this seems the perfect time to put several updates down on paper. Well, digital paper anyhow.
The biggest update is about the recent hail storm that passed through the area on Wednesday July 23. Hopefully most of you have had a chance to talk with Jason about it. He was getting our booth set up for the Wednesday market when it hit town and as our farm manager coordinated much of the acrobatics that ensued. There were several amazing folks that, upon hearing about yet another grand sheep escape that resulted from the hail storm, raced out to our farm to help put everyone back where they belonged.
The most challenging loss resulting from this storm is likely our pumpkins and winter squash. Being blessed with more acreage than many folks who grow veggies in the area, we were working on growing nearly an acre of pumpkins and another half acre of various winter squash varieties. The plants were very well established and while they have been growing back amazingly well the biggest question now is if they'll produce fully ripe fruits before the first frost. In just the last four seasons, we've seen first frosts come as early as mid September or as late as the end of October. Cross your fingers for luck for us!
All of our CSA members came down to the market to pick up their CSA shares that day (impressive given the nasty weather) and upon hearing of the total devastation of our outdoor crops completely understood when we told them that it meant a pretty sparse CSA share for the next month or more until we could get fresh crops planted and for the survivors (kale, chard, Zucchini) to grow back and start producing once again.
A huge thank you also goes out to Deep Roots Farm and Affinity Farm, both in Moscow. They have both donated a couple of different items to help us fill out our CSA shares this week. We cannot thank them enough!
Keep an eye on Facebook for photo updates. Jason is hoping to take some photos of the recovery every week (Wednesdays or so usually) so we can all be absolutely amazed at the progress and amazing resiliency of Mother Nature. Believe me when I say I have been most impressed at how well things have been growing back.
Tuesday, June 10, 2014
Spinach: The basics
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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.
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!
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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!
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!
Friday, April 11, 2014
Easter Eggs, Ham, and Lamb!
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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...)
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...)
The BEST Egg Salad Ever!
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So we all know how scientific I typically am about my recipes. This one's different...
Okay I was just kidding. I do have some recipes that I'm pretty particular about but this isn't one of them.
Margaret's Amazing Egg Salad
(based loosely on a Betty Crocker Recipe)
Serves about 6 humans.
(count your children accordingly, some days mine are worth 1 human each, sometimes they total 1/4 human...)
So we all know how scientific I typically am about my recipes. This one's different...
Okay I was just kidding. I do have some recipes that I'm pretty particular about but this isn't one of them.
Margaret's Amazing Egg Salad
(based loosely on a Betty Crocker Recipe)
Serves about 6 humans.
(count your children accordingly, some days mine are worth 1 human each, sometimes they total 1/4 human...)
Wednesday, April 9, 2014
Anybody need half a hog?
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Now is your opportunity! We are short by a half with a group of hogs going in on Thursday, April 10th to C & L Locker Company. Since they are a custom facility, I cannot put the extra half into our retail stock. Nor can I simply keep a two-legged pig here.
If you are interested, Please email OmacheFarm@gmail.com ASAP. If nobody else has called dibs, we'll let you know so you can go ahead and download, fill out, scan and return our cutting form. You have until Sunday, April 13!
Price is as follows: $100 for slaughter, cut and wrap (including curing ham and bacon) plus $3.25 per pound of hanging weight. (The weight of the carcass before it is cut and wrapped) The hanging weight should range from 55-75 lbs.
Read more about our pastured pork HERE.
Download our cutting form HERE.
Half a Hog!
Last Chance!
Did you miss out on a chance to buy half a hog last fall?Now is your opportunity! We are short by a half with a group of hogs going in on Thursday, April 10th to C & L Locker Company. Since they are a custom facility, I cannot put the extra half into our retail stock. Nor can I simply keep a two-legged pig here.
If you are interested, Please email OmacheFarm@gmail.com ASAP. If nobody else has called dibs, we'll let you know so you can go ahead and download, fill out, scan and return our cutting form. You have until Sunday, April 13!
Price is as follows: $100 for slaughter, cut and wrap (including curing ham and bacon) plus $3.25 per pound of hanging weight. (The weight of the carcass before it is cut and wrapped) The hanging weight should range from 55-75 lbs.
Read more about our pastured pork HERE.
Download our cutting form HERE.
Tuesday, April 1, 2014
Now Offering...
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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...
Home Delivery!
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, March 6, 2014
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Just a few pictures to share about the funny relationships one builds with all the varied creatures that also call our farm "Home."
The kitties taking a morning nap recently. How cute!
Mr Squirrel (a.k.a. Charlie) snacking on the rye heads that got stored on the porch this winter. Well, until the chickens chased him off, mostly...
Saturday, February 1, 2014
Barn burned down...Hay anyone?
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Our sheep barn burned down this morning. Pictures below plus more can be found at the Facebook Photos link above.
All the creatures got out. and are fine. We got there early enough to shoo the piglets out and Jason had to pull Missy the goat's head out of a fence and grab her kid but everyone is out and fine.
If anyone has a little extra hay, please let us know! We can pay for it. Small squares are best: we don't have the equipment to move large squares or rounds. We've been using about 4-6 bales per day.
Our sheep barn burned down this morning. Pictures below plus more can be found at the Facebook Photos link above.
All the creatures got out. and are fine. We got there early enough to shoo the piglets out and Jason had to pull Missy the goat's head out of a fence and grab her kid but everyone is out and fine.
If anyone has a little extra hay, please let us know! We can pay for it. Small squares are best: we don't have the equipment to move large squares or rounds. We've been using about 4-6 bales per day.
Friday, January 10, 2014
Apple Breakfast Casserole Recipe
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6-8 sliced of bread, toasted and cut in 1" squares (or other leftover bread)
3 apples, cut in 1" cubes
1/2 cup Craisins (or other dried fruit in sm. pieces)
6 eggs
1/2 cup sour cream
Cinnamon, Ginger, Allspice, Nutmeg
sour cream, yogurt, apple sauce, etc. for serving
1. Preheat oven to 325'
2. Grease the bottom of an 8x10 baking dish. spread your bread pieces across the bottom.
3. Spread apple pieces on top
4. Sprinkle dried fruit across top of apples
5. Beat together eggs and sour cream
6. Sprinkle spices across top. (I rarely measure, just use my nose until it smells good, so start sparingly!)
7. Place in pre-heated oven for 50-60 minutes or until apples are soft and eggs are set.
Serve as-is or feel free to use sour cream, syrup, yogurt, apple sauce, fruit butter, chutney, etc on top. (Especially if you let it bake while you went outside to do animal chores and over-baked it a little! :) )
6-8 sliced of bread, toasted and cut in 1" squares (or other leftover bread)
3 apples, cut in 1" cubes
1/2 cup Craisins (or other dried fruit in sm. pieces)
6 eggs
1/2 cup sour cream
Cinnamon, Ginger, Allspice, Nutmeg
sour cream, yogurt, apple sauce, etc. for serving
1. Preheat oven to 325'
2. Grease the bottom of an 8x10 baking dish. spread your bread pieces across the bottom.
3. Spread apple pieces on top
4. Sprinkle dried fruit across top of apples
5. Beat together eggs and sour cream
6. Sprinkle spices across top. (I rarely measure, just use my nose until it smells good, so start sparingly!)
7. Place in pre-heated oven for 50-60 minutes or until apples are soft and eggs are set.
Serve as-is or feel free to use sour cream, syrup, yogurt, apple sauce, fruit butter, chutney, etc on top. (Especially if you let it bake while you went outside to do animal chores and over-baked it a little! :) )
Leftover Breakfast pie Recipe
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Corned beef and cabbage for dinner? not much of a corned been sandwich family or is there just not much left for leftovers? This recipe was a breakfast hit with my family and great for all sorts of leftovers that just aren't ever quite as good as "Leftovers"... You can probably tailor the recipe to any type of meat roast and vegetable dinner that now is crowding the fridge as leftovers.
leftover cooked Cabbage (about 1/4 of a large head, cooked)
Leftover Mashed Potatoes
Leftover Corned Beef or 1/2 lb fresh sausage
2-3 medium Carrots (leftover or fresh)
one small Onion, leftover or fresh
4 eggs
1/2 cup cheddar cheese, shredded
Sour Cream, for serving
1. Pre-heat oven to 325' Prepare a baking pan or pie plate appropriate to number of folks you're feeding. (There were 4 adults and one 4 yo eating breakfast, I used a 9" ceramic pie pan)
2. If using fresh sausage or onions, cut onions into large pieces and cook until browned in a small frying pan with sausage. Break sausage up into small pieces while cooking.
3. if using fresh carrots, chop into about 1/2" pieces or slices. Chop cabbage leaves into bite sized sections, place in baking pan with carrot pieces.
4. If using leftover corned beef, shred or slice into sections and toss in baking pan with cabbage and carrots.
5. add to baking pan cooked sausage and onions and toss together with cabbage and onions.
6. Settle the meat and veggies into a nice even layer in the pan. Beat eggs and pour into baking pan
7. Spread potatoes in an even layer across the top
8. Sprinkle Cheese across top of breakfast pie
9. Place in pre-heated oven and bake for 45-60 minutes or until carrots are soft and eggs are set.
10. Serve with a dollop of sour cream.
11. lick the baking pan clean... yes it was that good!
Corned beef and cabbage for dinner? not much of a corned been sandwich family or is there just not much left for leftovers? This recipe was a breakfast hit with my family and great for all sorts of leftovers that just aren't ever quite as good as "Leftovers"... You can probably tailor the recipe to any type of meat roast and vegetable dinner that now is crowding the fridge as leftovers.
leftover cooked Cabbage (about 1/4 of a large head, cooked)
Leftover Mashed Potatoes
Leftover Corned Beef or 1/2 lb fresh sausage
2-3 medium Carrots (leftover or fresh)
one small Onion, leftover or fresh
4 eggs
1/2 cup cheddar cheese, shredded
Sour Cream, for serving
1. Pre-heat oven to 325' Prepare a baking pan or pie plate appropriate to number of folks you're feeding. (There were 4 adults and one 4 yo eating breakfast, I used a 9" ceramic pie pan)
2. If using fresh sausage or onions, cut onions into large pieces and cook until browned in a small frying pan with sausage. Break sausage up into small pieces while cooking.
3. if using fresh carrots, chop into about 1/2" pieces or slices. Chop cabbage leaves into bite sized sections, place in baking pan with carrot pieces.
4. If using leftover corned beef, shred or slice into sections and toss in baking pan with cabbage and carrots.
5. add to baking pan cooked sausage and onions and toss together with cabbage and onions.
6. Settle the meat and veggies into a nice even layer in the pan. Beat eggs and pour into baking pan
7. Spread potatoes in an even layer across the top
8. Sprinkle Cheese across top of breakfast pie
9. Place in pre-heated oven and bake for 45-60 minutes or until carrots are soft and eggs are set.
10. Serve with a dollop of sour cream.
11. lick the baking pan clean... yes it was that good!
Sunday, November 24, 2013
Winter Stuff Pickup
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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!
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!
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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!
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!
Wednesday, July 3, 2013
Seasonality
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Just this morning, while trellising tomatoes and cucumbers
in the hoophouse, Jason found the very first ripe cucumber! It was so amazingly juicy and cucumber-y and
amazing as it is, cool on the inside.
Just barely. We have a tradition
around here that I hope gets almost downright silly in future years. Whenever someone finds the first ripe
something that is best eaten fresh, like a tomato or cucumber, everyone gets to
share a piece. That includes the first
cherry tomato… yeah, go ahead and imagine that.
Now imagine that with employees someday… are you laughing yet? Yeah, me too.
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