We have begged you for years not to ruin your pork by cooking to the leather standards of the USDA….and now, it turns out, they would like a juicy chop too!
The winter is over (I won’t comment on spring yet!?!?!) and it is time to start planning for the Farmer’s Markets. Here is our current plan:
Wednesday – Bend Farmer’s Market, Drake Park, 3-7pm
Friday – Bend Farmer’s Market, St. Charles, 2-6pm
Friday – Redmond Greenhouse Farmer’s Market, Redmond Greenhouse, 2-6pm
Saturday – Salem Saturday Market, near the Capital, 9am-3pm
Saturday – Silverton Farmer’s Market, downtown Silverton, 9am-1pm
We hope to still have open butcher days at least one Sunday each month for those of you craving fresh chicken! We are excited about the upcoming season, we feel that we are stable in our offerings and production methods, confident in the health and efficacy of our feeds, all that is left to economically connect folks with great food. See you in the booth!
Note: The Sunday Egg Drop in Drake Park will continue until we start running out of eggs….I would guess around the end of May.
Confession time….I really like twitter. WordPress and Twitter complement well. Quick, mobile updates through Twitter and long drawn out missives through the blog. Facebook….I still don’t get it.
Twitter feed is @greataegg
Just in case we take ourselves too seriously……..enjoy.
We are always working on our cutlist for pork…check the boxes on you favorite cuts to help us keep them in inventory.
Click here for the Survey
We might be alone in the park this Super Bowl Sunday but Anita will still be there packing lots of eggs. So many in fact that she has come home with a few dozen the last couple of weeks. This weather has been good for the birds! If we knew we were going to be in a heat wave we could have tried some broilers….
A couple of litters of pigs have made their way to the butcher shop and we will have lots of pork (almost a ton of pork!) over the next few weeks. The cures will take a while still as they work their way around the state, but we will soon have plenty of bacon and hams as well. We do have more pigs heading in and would like some feedback from you concerning our offerings. If you can take a minute and look over this survey it would be much appreciated. Please tick the boxes of cuts that you like or might be curious to try. If there are many boxes that are not checked we might be able to shrink the list a bit and bring you just what you were interested in.
So eggs only tomorrow and fresh pork cuts next Sunday. See you tomorrow in the park and thanks in advance for completing the survey!
Winter Solstice is big news around here – it is our black Friday! Once the days start getting longer a little switch in the chickens tells them that the world is not coming to an end and that it is safe to lay eggs again. This means that the pendulum will soon swing from not enough eggs to tons of eggs!
Heads up though – we will not be in the park this weekend for the egg drop. There have been lots of folks that stockpiled this week for holiday baking so we are light- plus we assume a lot of you will be out having fun with your new Christmas toys!
So, Merry Christmas and we will see you January 2nd in Drake Park!
Like bacon? We finally have it!
We are now offering a variety of cured and smoked pork for your dining pleasure. The challenge has been finding a USDA smokehouse that uses natural cures- enter Taylor’s Suasage in Cave Junction, Oregon. Welcome to the world of cures:
Belly Bacon – crispy most common bacon
Shoulder/British Bacon – meaty, less fat, hard to crisp
Jowl Bacon – sweet, chewy, my personal favorite
Maple Cured Ham and Deli Slices – wonderful melt in your mouth ham- they really do a great job with these
Polish Suasage – light and flavorful, boil in shallow water and crisp the casing once the water has evaporated
Old Fashioned Hot Dogs – pure pork meaty dogs, expensive, solid
Cured Ham Steaks – plate size hams, center cut from the hind leg
Smoked Hocks and Shanks – get the beans out!
For you folks worried about the availability of fresh bellies- worry not, we hold some back for sale as needed.
Cutting up a pig is tricky business. On one hand you want to get every usable chunk of something or other in order to divvy up the cost into to more sale-able weight….but on the other hand I don’t want to store backbones for the rest of summer hoping that someone comes along that is interested. Fat is one of those cuts that is highly valued by a few and can be hard to get. Unfortunately, we see all the cuts of a hog come and go while the fat remains.
First off- why lard? This article says it all. In short, lard is tastier, healthier, certainly less wasteful, cleaner, more versatile, cheap, and a little bit fun. Our key worry (warning: self-serving promotion coming) is that fat stores stuff- bad stuff. All the benefits of lard are lost if you use fat from factory animals. Start with pure fat and you’ll get pure lard. We sell fat for $1 a pound….which is the amount that goes to the butcher shop. We find that 5 lbs makes 2 quarts. So 64 onces of lard for 5 bucks…..compared to 15 bucks for Crisco. Granted it takes a bit longer…..a lot longer.
So how long does it take to make lard – all day. Start with partially thawed fat and a sharp knife and cut the fat into chunks as small as your patience allows…for me that is about 1″ chunks. You are after surface area- the more the quicker. If there are some chunks of meat in the fat you can remove it or leave in for cracklins. We cut it out as there is usually not much there and wouldn’t even make for a snack.
Next, we need to melt the fat. Ideally, we are trying to convert this into a clear liquid. We have tried this on the stovetop and the oven; however, the crockpot method is definitely the best. Best in that there is little chance of burning or browning the lard making a muddy lard. It is also safer- you are working with a flammable material here so sealing it up in a crockpot makes a lot of sense. One other advantage is the smell won’t permeate the house as bad as an open top pan.
Take you chunks and fill up the crockpot- turn on low and wait….all day. It takes a while, stir occasionally in an effort to break up the chunks and move the fat around through the hot spots on the crock. There will be some stuff the does not render. This will be dealt with later, just try to get to the point of diminishing returns.
Ladel the lard (both the liquid and the remaining chunks) through a strainer into clean jars. The lard will shrink- so it is okay to fill the jars to the top. Some people do this a couple times, or through finer filters. We find one time and just a flour sifter work fine. Cool after filling and use at will!
Now go make some tortillas!!!
The market season is on and things are busy here at the farm. We are in full swing with chicken, ahead a bit with pork and our latest flock of layers is coming on line. Most of our first cutting of hay is up, the garden is planted, and the turkeys are almost ready. Yeah!
Couple of new cuts for chicken this year. First, we are halving more of the big birds right down the middle (backs removed) to make for a more manageable, quicker meal. For the grill masters out there, we are spatchcocking whole birds as well. This process basically unrolls a chicken to increase surface area to reduce cooking time on the grill. We make a few tucks and trims as well to try and make it cook evenly.
For pork, we are adding St. Louis style ribs by the full rack. We are also saving organs for the braver souls out there. (Side note: who ordered the pancreas?) We should have chops back in stock by next Wednesday’s market. We will also offer pork shares late this winter, so keep some freezer space open if your interested.
We are looking for a summer intern who would like to learn about our small farm enterprise, work outside, help on butcher days and maybe even try his or her hand at a small farm endeavor of their own design. If you know a responsible and strong person who might fit that bill please have them contact us by email or by phone 541-323-1065.
More news (I should write more often!): Cafe 3456′ has switched over to Great American Eggs in their restaurant. They serve breakfast and lunch at the Bend Airport- check them out if you can- everything we have tried there has been wonderful! Also, Devore’s grocery store on Newport Avenue has starting carrying our eggs- now there is no excuse for running out of our eggs! Schoolhouse Produce in Redmond (recently relocated to Highland) is running a trial with our chicken- we will see how it goes but we are hopeful we are a good fit for their customers.
As for fresh chicken days- we are thinking about July 11th, but will confirm soon. We hope a few can make it out for fresh chicken and a walk about the place!