Bacon is Baaaack!

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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!

NEW PORK ITEMS!

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!

Boneless Ham Steaks

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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

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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.

Pigs!!!

We now have ten little piggies in residence next door to our sheep.  We are so excited!  right now they're cute. They have been enjoying all the space they have to bounce around and digging little holes in the ground they've been allowed outside.  learning the fine art of dumping their water bucket until I can get another system with less room for spillage ready to go.

It's odd, with our style of farming, to think that these guys had never seen the light of day, literally.  Never seen water in a bucket as opposed to out of a sip spout.  Never seen hay or non-pelleted foodstuffs or dirt.  Never known what their noses are designed to do.  Well, that only took them about five minutes.

For now they're cute.  And a bit mischievous with their digging holes next to the fence and sticking their heads through the fence but I imagine they'll grow out of those antics in favor of bigger pig antics.  Come August, our customers will be enjoying them on their dinner tables.

Want more pictures? Follow this link to our facebook album:  Pigs