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!

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!

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.

Extra Special 7-hour Leg of Lamb

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Extra Special 7-hour Leg of Lamb

http://www.princetoneats.org/extra-special-7-hour-leg-of-lamb

Since I need to learn how to cook lamb  I thought I’d begin with the sirloin end of a leg of lamb which is the upper end near the hip joint.  Most of ours weight between 1.5 and 2 lbs and all of them are bone-in.  The bones make it challenging to de-bone but because it is the sirloin, it is more tender than the shank end of the leg.  Because our lambs tend to be lean and have a light fat cover, we still recommend a moist cooking method such as roasting with liquid in the pan.  I’ve found a recipe that promises both simplicity and mouth-watering goodness.

Extra Special 7-hour Leg of Lamb

by Chef Alex Levine, Whole Earth Center

http://www.princetoneats.org/extra-special-7-hour-leg-of-lamb

Ingredients:

1 bone-in leg of lamb roast, half or whole.  There should be some fat on the roast.

Olive oil for browning the leg
1 large onion, cut into 1 inch cubes
1 carrot, cut into 1 inch cubes
1 celery, cut into 1 inch cubes
2 cloves garlic, peeled and thinly sliced
1 cup white or red wine, per your preference
1 ½ cups crushed or diced canned tomatoes (or fresh if in season!)
A couple of teaspoons of herbs: some combination of thyme, oregano, rosemary, fresh or dried, or perhaps some Herbes de Provence.
Coarse salt and freshly ground pepper

Instructions:

1. Remove lamb from refrigerator, uncover, and let sit at room temperature for 30 minutes to an hour.
2. Preheat oven to 350 degrees with rack positioned to fit the lamb.
3. In a large casserole that can go into the oven, heat up a little olive oil. Sprinkle the lamb with olive oil, salt, and pepper, and brown from all sides. Remove lamb from the pan to a platter and add the onion, carrot, celery and garlic. Cook over medium-low heat until the vegetables start to soften.
4. Add the wine and scrape the bottom of the pan to remove any leftover brown flavorful bits. Mix in herbs and tomato product.  Return the lamb to the roasting pan with any pan juices. Cover the pan.
5. Cover the casserole and place in the oven. Cook for 20 to 30 minutes, reduce the oven temperature to 250 degrees, and roast for 3-4 hours.
6. Remove pan from oven and increase oven temperature to 450. Transfer lamb to a plate and cover to keep warm.  Remove the vegetables from the casserole with a slotted spoon and reserve them for the sauce. Strain cooking liquid into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard.
7. Spread a bit of olive oil on the bottom of your casserole, and return roast, uncovered to the hot oven.
8. Make the sauce: combine the cooking liquid and reserved vegetables in a small saucepan and purée.  Add a tablespoon of butter or heavy cream, if that’s the sort of cook you are.  Keep sauce warm.
9. When the lamb is crisped up and – if there’s a layer of fat on it – sizzling, remove it from the oven. Carve lamb and arrange slices on a large warm platter. Drizzle with sauce before serving, or serve the sauce on the side.
10. If the whole carving thing is too elegant, place the meat, right in its casserole, on a trivet on the middle of the table, and have your family or guests remove hunks of meat from the roast with a pair of tongs.  Yes, it’s that tender.

Alternative Method (Margaret’s)

Does your crock pot come apart into a base and a ceramic and glass lidded crock?  Perfect!  (If not, use an appropriately sized casserole and foil as described in the recipe and transfer between oven and pre-heated crock-pot quickly.)  Use the crock as your casserole dish.  The lid substitutes for the foil cover.  After the initial roasting, move the crockpot out of the oven and onto it’s regular base.  Set it to high and come back in about 4 hours or when it is nearly as done as you like it.  In our case and as most recommend, keep lamb somewhere between rare and medium done-ness.  When you are close to that point, pick back up with the recipe by getting your oven heated to 450 and leave the lid off.

Can you hard boil an egg?

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I used to not be able to without overdoing it.  (go ahead, giggle, laugh, snicker.  The one who touts herself as an awesome self-taught cook couldn't boil an egg!)

OK, so I could hard boil an egg but I didn't really like them and wasn't ever really satisfied with the results of my endeavors.  Somehow, when the yolk turns totally chalky and has a bit of a green tinge to the outside of the yolk, it just seemed like I must be doing something wrong.

I was definitely overdoing it.

Now Offering...

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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:

And on with life we go...

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Firstly, a huge thank you to all the folks who helped us out in the wake of our barn fire!  Many of our neighbors dropped off anywhere from a few bales to a pretty good sized stack to help us through the short term and we've been sent many names and numbers of folks who may have hay for sale.  Others have sent money towards a hay fund or offered to pay balances for CSAs that aren't due until March to help keep us liquid while getting ourselves put back together.

The folks at Wilson Banner Ranch rallied the whole clan and then some with about 120 bales of straw in about 5 trucks to come up the evening after our barn burned to construct some straw bale and cattle panel hoophouses to shelter our homeless sheep and piglets!

We are ever so grateful for all of the family and friends who have offered their help and assistance during this time.

But alas, life continues to move forward, whether you're sick, your barn burns down or your creek floods itself to nearly-record levels because of a single day melt of a foot and a half of snow.  (no worries, the piggies didn't have to swim... but I do think they were starting to consider building themselves a boat...)

This Weekend, February 15th, Omache Farm will be at Artfully Yours Bakery on Main Street in downtown Pullman for another mid-winter sale.  We will be there between 11 am and 2 pm along with Wilson Banner Ranch!

Omache Farm will have Lamb and PORK! (no bacon yet.  Sad, i know!)
Wilson Banner Ranch has promised pears and apples, honey and fresh eggs.  Yum!

Come on over, say hi to some of your local farmers, snag yourself some pork and apples and enjoy something gluten and allergen free from Artfully Yours with your neighbor!

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!

It's like herding... pigs!

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Spring around here is probably the most exciting and busy and stressful time of the year.  Especially since we have extra projects beyond simply operating the farm because we are just starting out and growing.  There are a lot of things that we have experience that is limited to the theoretical.