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!

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!

Pastured Pork Cuts NOW AVAILABLE!

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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!

Ginger's Memoirs - Ringing Hogs

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Every year, Mom, Dad and I would ring hogs before they went outside to the fields.  The hogs were run through the chute, rings put in their nose and castrated.  Needless to say, there was a lot of squealing in the barn on those days!  Mom’s job was to open the gate from the chute so the hog could run out the shed and into the fields outside.

            There was on instance where Dad and I both turned around when we heard Mom screaming.  A hog had run between Mom’s short legs and she was riding the animal!  The hog took her with on its mad dash down the chute and outside.  Louder even than the hogs, she screamed the whole way out!

            Dad and I nearly fell over we were laughing so hard.  Once she made her way back in to the gate at the head of the chute, she laughed just as much as we were.

            That is one sight I’ll never forget.  I’ll bet she didn’t either!

Ethiopian Cabbage Dish

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http://allrecipes.com/Recipe/Ethiopian-Cabbage-Dish/Detail.aspx?evt19=1

Prep Time: 25 Minutes            Cook Time: 40 Minutes          Ready In: 1 Hour 5 Minutes

Servings: 5

Ingredients:

1/2 cup olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 head cabbage, shredded

5 potatoes, peeled and cut into 1-inch cubes

Directions:

1.                  Heat the olive oil in a skillet over medium heat.

2.                  Cook the carrots and onion in the hot oil about 5 minutes.

3.                  Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.

4.                  Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Ginger's Memoirs - The Jam

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My mother wanted to make jams and jellies for the winter.  So, she hooked up our Ford Ferguson tractor to her small wagon and took off for the fence line where she’d seen some wild grapes growing.  She loaded the wagon up and returned home to process the grapes.  Making several jars of jam, she proudly showed my dad her efforts.  Dad started to laugh.  As soon as he managed to calm down, he informed her that she had been picking poison ivy berries and had made poison ivy jam!

My mother was in bed for a week with the worst case of poison ivy the doctor had seen in a very long time.  Since that incident, she developed an allergy to poison ivy.

The jams were thrown away.

Baby lambs!

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Surprise Surprise!  not one but TWO new little lambs on the 3rd and 4th of July!

Can you find them both?

YouTube video

Ginger's Memoirs - The Raspberry Thief

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Every year, Mom and I would make delicious red raspberry jams and preserves to enjoy all winter long.  We had grown two of the best thirty foot rows of raspberry bushes just for that purpose.  There was one particular year that was looking like a bumper crop.  The morning we went out to pick our berries, there wasn’t a single ripe berry on a single branch.  The whole patch was picked clean!  A few days later, as more berries began to ripen to perfection, we found the culprit!  Our collie-shepherd farm dog had discovered the perfect way to curl his lips and use his teeth to gently pick each ripe raspberry.  We never thought we would have to fence out the dog more than the birds from our berry patch.  Every summer after that we had the most forlorn looking dog sitting outside the new raspberry fence.

Broccoli: The Other Parts...

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When one consumes broccoli, one is only eating a small portion of the plant.  The heads stand about two feet off the ground and grow from the middle of large leaves.  I don’t know about you but I like to use as much of a plant as possible.  Sure, I've got chickens and pigs and they love this kind of stuff but what is wrong with using as much of the plant as possible most of the time?

Introducing: Ronn & Ginger Parsley!

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We'd like to take a moment to introduce our new partners in farming.

Ronn & Ginger Parsley!

Ronn and Ginger are Jason's folks.  Over the course of the last few years, Ronn and Ginger have spent an average of 63 days per year working on our farm in bits and pieces on one project or another.  After being laid off last summer, Ronn decided he had had enough of the engineering and construction industry.  After many long and involved talks, the four of us have decided to work together in partnership on Omache Farm.

So far, things are working out well.  They have brought some new things to the table that are allowing us to take some larger steps in growth on the farm in order to become our main or only source of income for both families.  I am sure you will take the time to get to know them and enjoy the new offerings they are helping to bring to market each week.

Full biographies follow below:

New Publicity!

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We're in the Newspaper!

The Whitman County Gazette did a feature article on us for their 2013 Agriculture Edition and sent us PDF copies of the pages for us to share with you!

You can check them out on our "Publicity & Press" page or by following this direct link to that same page:  Publicity & Press

God Made a Farmer

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