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!

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.

Pineapple Pork Chops

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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

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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.

More Publicity!

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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

Internship

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2013 Internship (pdf)

It's time to find an Intern!  All the details are in our .pdf file linked above.

Ideally, we'd like to have someone from as soon as possible through the end of market season in October.

A weekly schedule during the bulk of summer should include at a minimum a Monday or Friday harvest day and a Wednesday market day.

You do not need to require an internship for our degree or be a part of WSU's Organic Agriculture program to apply!

You will learn about EVERYTHING we do.  Vegetables for market and a CSA, sheep for fiber and meat, pork, chickens for eggs, and a few ducks just because.

We'll talk about planning, producing, day-to-day administrative activities, marketing, and everything else you can pick our brains on.

To apply, all you need to do is email us at OmacheFarm@gmail.com.  If possible, we'd like your resume and a brief cover letter.   (Start with letting us know you're interested!)

Internship Opportunity!

Omache Farm has an opening for an Intern for the 2012 season!

Do you want to REALLY see what happens on a small, diversified vegetable and livestock farm on the Palouse?  Do you want to have the opportunity to learn about EVERYTHING from planning to planting to caring to harvesting?  And from birth to shearing to rotating to finishing?  From planning to doing to recording and back? See what it's really like from the OTHER SIDE of the Farmer's Market table?

Check out our Information here:  Internship Opportunity

Have we scared you away yet?  No?  Then shoot us an email or call us.  Let's Talk.