GMO-Free, Pasture-raised Pork

So I know this is clearly labelled a Chicken CSA blog, but I'm abusing my powers as head marketer around here and taking some space to advertise our fresh, GMO-Free pork.

Here's the deal, available this week only, and in limited quantities, so get at me FAST!:

At my very best estimate the boxes will weight around 50lbs and for $250 contain:

12+* pork chops
3 roasts
2 lbs pork burger
2 lbs ribs
4+* steaks

*indicates a minimum of

There is an optional $35 add-on of:

2 lbs bacon
3 lbs sausage

OR a $50 add-on of:

2 lbs bacon
3 lbs sausage
1 smoked ham

The add-ons will be available a couple weeks following the fresh pork to allow time for smoking.  Add-ons are only available at that price when you purchase the box of pork.  Without the 50lb box, the add-ons are $45 and $65, respectively. 

The smoking and sausage-making is being done by Island Taylor Meats who does such a great job, we’re happy to be working with him again for this.

 I’m looking forward to getting some use out of our vacuum packer, so as much as possible will be sealed to make for better quality, longer lasting freezing.

If you have specifications for how you’d like your pork cut or packaged, please let me know as soon as possible.

These pigs have lived on pasture all summer and have eaten our own organic grain, grown right here on the farm in Freetown.  

 The pork will be available after Thursday, November 7th, so sign up now to ensure you get what you want.

The long winter is ahead.  Wouldn’t it be nice to have a box of quality, pasture-raised, GMO-free meat in your freezer?!

Email me with any questions or to place an order.  sallywb@gmail.com

Thanks!

-Sally

Dead End Tour!

It was a big day here at the farm today.  We got a call yesterday that the Health Inspector we were in contact with this spring, was planning a visit this morning.  It was a morning we were killing, so it actually ended up to be pretty good timing.  He was super impressed and we were super proud!
So,here's a photo tour of what he saw today.  

 

 Here's your tour guide, starting us off in the 'dispatch room'.   

 

 Through the plastic doorway, you'll come to 'my room'. All white and shiny and fresh, just the way I like it.

  

Here's the room you come into if you pick up your chickens at the farm. It's our new cooler door!!  (although you might notice the cord running under the door that is running our big fridge until we get the compressor up and running).  If you opened the cooler door you'd see two awesome new metal racks we bought off Kijiji this week, which felt like Christmas. 

 

There's also this hallway that leads back around to the 'dispatch room' and which houses the utility room and the 'bathroom' (a requirement in case we ever hire employees, but which for now holds our milk separator and other odd and ends-like ladders.)

 

That concludes the tour, but I hope if you get the chance, you'll stop by the farm anytime you're around. 

-Sally

GMO-Free Honey Garlic Wings

There is a chance that by now you may have accumulated a few chicken wings, if you've opted to cut up your chicken or ordered cut-ups.  I know it's always the last piece to get used up around here, mostly because it takes a number of them to really make a meal.
Well tonight I had the wings from three fresh chickens that I wanted to try a new recipe with.  It was so simple that I hardly trusted it to be very good, but it was amazing.
First, how to make wings from those sharp floppy bits you get when you order a cut-up.

 
Step one: I like to use my kitchen shears to cut the tip off.  There's not much meat on it, so I usually either discard it or keep it to make stock.  (You can just toss them in a bag and freeze them until stock-making time.)  You just want to cut/hack your way through the first joint between the wing tip and the wing itself.

 Next, I slice through the skin at the 'elbow' until I hit bone.

 Now, bend the two sections backwards until the bone pops out and you can cut easily between the joints.  Now you should have a drumette and a wing.  (Note: with a sharp enough knife you could just hack through the joint, but this way ensures that there are no bone shards or loose bits of bone hanging around.)

So the recipe:
-3 lbs of wings (the great thing about our chickens is that it takes way fewer wings to make 3 lbs than typical wings, since there's so much meat on them!)
-1/3 cup honey
-1/2 cup soy sauce (a GMO-free version would be Bragg's Soy Seasoning and it has way more flavour, so you only need about a 1/4 cup or so.  It can be found in the health food section of your grocery store. It's a safe assumption that most soy sauce is made from GMO soy, so be sure by using Braggs.) If you do use Bragg's or less liquid, compensate with some water to make enough sauce.
-6 cloves of garlic, minced. (I didn't have 6, so only used 4, but they were good and strong.)
-1/8 tsp cayenne pepper

Mix the sauce and marinate the wings in it for at least an hour.
Line a baking sheet with foil (maybe double-it's sticky!).
Preheat oven to 400 degrees.
Place wings on baking sheet and cook for 35-40 minutes, basting every 10 minutes with sauce.
Meanwhile, simmer remaining sauce until thickened.
Once wings are cooked, pour thickened sauce over them and let sit until cool enough to eat.

Mark, who is a bit of a wing connoisseur, could not believe how good these were.  They actually tasted like chicken, rather than just being vehicles for wing sauce. haha.  Anyway, they were gobbled up so quickly I just barely caught a picture of them before they were all gone.  I plan on making a giant batch of these and freezing some to have ready to pop into the oven when I need them.

 

The vacuum packer has arrived, so as soon as we get bags, we'll be in the business of seriously selling pieces and you can make your own version of organic wings anytime you want!  Price list coming soon.

 

Quick photo tour.

A Mid-Summer Days Work 

(well, actually late summer and only a very minute part of the day, but you get it.)

Moving the chickens daily is usually not a big job, but since they're in a rectangle field, every so often, the pens need to take a turn to head around the next side.  It takes some extra helpers when it's "turning day" and for once, I remembered to take my camera.

Lucy having an old fashioned knee slapper laugh at the pigs frolicking behind me. You can see the chicken shelters in the background.

 

 Wilson, Lucy and I, with Sol in the carrier, on our way out of the field after moving the shelters.

Mark and Thayne working slowly and patiently to pull the shelters at the correct angle.

 One of our older shelters, with the lower 'ceiling/roof'.

 

 One of our newer shelters, currently occupied by our layer hen pullets, who all ran to the front for the picture.  :)  The meat birds don't get nearly as excited. haha.

 

Here are the pigs that Lucy was laughing at.  They were having a particularly good time with the mud that day.  (Side-note: We'll have pork available this fall!)

 

Please feel free to come visit us!  We're nearly always here, but an email or call would guarantee we'd be around.

-Sally

Getting the most bang for your buck!

Ready for another suggestion in cooking whole chickens 101?  My mom had 8 kids in 10 years and was the mistress of frugality and making food go further than seemed possible.   She makes the BEST chicken stew (a very close relative to Acadian chicken fricot if you ask me) in the entire universe and it all starts with a whole chicken.

While some people love the drumsticks the most, it can be tricky to make the most of the meat on the legs after it’s roasted, on the bird.  The same goes for the wings, if left on the bird for roasting.  So if you want to get every last ounce of meat from those bonier bits, why not sacrifice them from the roast and make chicken stew?

It starts by cutting one or both drum sticks off the uncooked chicken, to the first joint so that the thigh is still in place.  Next, cut the wings off, to the joint between the wing and drumette.  (It’s easy if you’re not timid to manhandle it a bit.  A little knife work to cut through the meat and then a good crack with your hands makes it a quick job.)

The rest of the chicken can go into the oven like a regular roast.

The wings, drumstick(s) and neck go into a pot, with just enough water to cover them.  (If you’ve got some accessories like carrots, onions and celery, this is a good time to add those too.)  Simmer it all together for a couple hours until you can reach in with a fork and basically pull out the skin and bones, leaving the most tender bits of meat behind, sitting in a bath of the tastiest broth on earth.  (Some like to strain it all to ensure no small bones or mushy veggies are left in.) Don’t underestimate how much meat is on the neck and how flavourful it is. (tip to parents: little kids fingers are especially deft at stripping the meat from those tricky little bones and they love being useful-make the most of it!)

From here you can build the rest of the recipe to your specs.  I usually just toss in whatever hearty vegetables and appropriate herbs I have around, however much water it will take to cook those and let it all party in the pot together until it smells like heaven and tastes even better.  

By now, the roast chicken has likely been through one or two meals and there may not be enough meat left on it to try to get a whole other meal, so you can add any leftover from there to the stew pot as well. 

I realize this is really basic chicken cooking and for you seasoned cooks out there, is a waste of reading time, but everyone likes to get the most for their money and this is guaranteed to be one of the best ways to have the least amount of waste.

Pair this stew up with some of my Mom’s homemade bread, with farm fresh butter and molasses and I am in my happiest of places. J

Who knew!?

Any good carnivore knows that beef and pork have tenderloins and that those are the precious cuts that are the most tender and valuable part of the beast.  Did you know that chickens have tenderloins too!? 
I did not.
Until a few weeks ago when I started investigating the best way to cut up a chicken so that you can get the most for your money and have the least waste. 
I used the method of an idol of mine, the Salatin family from Virginia. You may have heard of Joel Salatin and his pastured livestock and his forward thinking ways, using traditional methods and ingenious ideas.  He is the inspiration for how we raise our chickens on pasture and I am huge follower of his writings.  Anyway, he and his family process thousands of pasture raised birds, right on their farm and this youTube video is the rough basis for how I cut up our birds (although admittedly I'm not nearly as fast and efficient...yet! haha).

Anyway, watching the video was the first time I really paid attention to what makes up the actual MEAT of a chicken rather than just roasting or quartering it and eating it. 
So when you order a cut up from me you'll get the two breasts and then along with them, two strips of the finest chicken meat you'll ever eat.  It's like butter!  I don't know what they do with this part when you buy chicken breasts in the store, but back in my breast-buying days in college, I don't remember anything ever being like this. 

I will write more about this in the next week, but as a safety tip for cut-up buyers, cut off those wing tips before you freeze them.  They turn into the fiercest weapon on Earth when they freeze and tend to pierce whatever package they're in.  So if I were you, and wondering what you should do with two wings, I'd toss em in a pot of water with carrots, celery and onion, simmer for a while and make the best stock in the universe.  Especially after you strip the fall-off-the-bone meat and add it to the stock and make soup that'll cure whatever ails ya.

Oh, I've got so much to say about chicken!  About these chickens!  About this CSA!

More to come soon!

-Sally
 
 

First pick ups done!

What a fantastic couple of weeks!  We're still ironing out a few things on our end, but I think everyone got what they signed up for!  (Let me know if you didn't, or have any comments, suggestions, etc.)  I'm really excited to be a part of such a mutually beneficial relationship between eaters and farmers!  I love the direct connection and knowing who is eating our products (because we're so proud of them!) and the opportunity to chat food every week! 

I will be sending out an email soon with my favorite way to cook a chicken (the best way to prevent having to turn on an oven this time of year) and how to make the most of that bird!

The chickens on pasture don't love this heat, but they've got lots of water, feed, grass, shade and a good breeze, so are as happy as any of us in 30 degrees! :)  

Stay cool and have a great weekend!

-Sally

First Pick Up- Tomorrow!

It's been a busy day here on the farm, getting ready for our first official CSA pick up tomorrow morning in Charlottetown.  From an early start with crating up the chickens in the pasture this morning to finishing up the packaging and organizing tonight.  In any case, we're ready and excited to meet our great Charlottetown members tomorrow morning in the UPEI parking lot on Belvedere from 9:15-10:00.

So what will I have with me?  One whole, fresh chicken for each member and lots of fresh and frozen pieces (boneless skinless chicken breasts, legs, wings and tenders) for sale besides.  Price list will be posted on here shortly, but will have it with me tomorrow at the pick-up.

See you soon!!

-Sally 

A Few Spots left!

The Charlottetown shares are nearly full, with just a couple left, but Summerside still has lots of space, so spread the word, far and wide!! 
For those who have registered, keep an eye on your inbox and on here for more info in the next few days regarding pick up time and location.  Charlottetown, you're first up!  This Saturday, July 13th you'll have your first organic, GMO-free, pasture-raised, fresh chicken!
Can't wait to meet everyone!

animal husbandry at its best

-Sally

Organic, pasture-raised, GMO-Free, FRESH Chicken!

We're so excited!!  For the first time, we’re inviting people to sign up for a “share of organic chicken” from our farm, Barnyard Organics Ltd.  What this means is that you’ll sign up and pay to receive one chicken every 2 weeks for 7 weeks, either whole, or cut-up, starting July 13^th until October 12^th.

Delivery will be to Summerside and Charlottetown, alternating weekly, with only 20 shares in each city, so don’t hesistate to sign up now!

One Share= 1 chicken bi-weekly for 7 weeks.

Price= $3.75/lb for CSA members

            Optional- + $5.00/chicken for cut-up (two breasts, two drumsticks & thighs, two wings, and backbone.)

The average weight of the chickens will be 6-7 lbs, so you will pay $170 for 45 lbs of chicken, received as decided above (plus the cut-up charge if desired), over 14 weeks, bi-weekly.

What is a CSA?

Community Supported Agriculture is based on a mutual relationship between the farmer, the food and the eater or consumer.  The customer purchases a ‘share’ in the farm, paying in advance for the food, assuming some of the risk that comes with smaller scale food production but helping to level the playing field for the farmer against industrial agriculture.  In exchange, the farmer provides quality, farm fresh food.

How does it work?

If you live in Summerside, every two weeks you will meet Mark or Sally at a central location, on Saturday morning to pick up your whole, fresh, vacuum packed chicken.  You will indicate on a sign-in sheet if you want your next chicken whole or cut-up and pay the $5 fee for the cut-up option.  There will also be extra chickens and pieces available for sale at that time, should you be interested.  The same goes for if you live in Charlottetown, on alternating weeks.  The size of the chickens may vary slightly from week to week, but we aim for an average of 6.5 lbs over the 7 weeks.
As members, Sally will also provide you with recipes and cooking tips each week and you are welcome to come to the farm for a visit.  Non-CSA member price is $4.00/lb for whole chickens (more for pieces).

What's so special about these Barnyard Organics Chickens?

Raised on the farm from day 1, the chickens spend their first days in our airy and bright brooding area until they lose their yellow fluff and are ready to head out onto the lush organic pastures.  We grow, mill and mix all our own feed so we know that it is of the highest quality, guaranteed GMO-free and just the right mix for the best chicken. 
The chickens are also processed right here on the farm, in a provincially inspected facility, eliminating any stress from transportation, handled in a humane way and ensuring you are receiving only our organic chickens.  We promise this is unlike any chicken you’ve ever tasted from the grocery store.

How do I sign up!?!

It's easy- Just email Sally at sallywb@gmail.com with your name and email address and she will send you a registration form to return.  Registration is open for one week (or until filled), until July 12th, 2013.  Payment is required at the first pick-up date.
Sign-up will be based on a first come, first served basis, with only 20 shares from each Summerside and Charlottetown, so get 'em while they're hot!  

Updates will happen on this blog, so bookmark it and check back often!