tag:blogger.com,1999:blog-18362096905198403322024-02-23T21:04:24.065-05:00Greene Family FarmGreene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-1836209690519840332.post-4207191371534532222023-06-27T14:20:00.010-04:002024-01-25T14:11:44.938-05:00Fall and Winter 2023-2024 Products, Prices, and Purchasing Online<p> <b>Where to shop: </b>Visit us on Saturday mornings, 9 a.m. to noon, at <a href="https://foothillsfarmersmarket.com" target="_blank">Foothills Farmers Market</a>, 126 W. Marion St., Shelby, NC 28150; or arrange to pickup your order on our farm.</p><b>To order: </b> Shop from our new website <a href="https://greene-family-farm.square.site/">https://greene-family-farm.square.site/</a><div><span> <span> <span> <span> <span> </span></span></span></span></span>Contact <a href="https://www.facebook.com/GreeneFamilyFarm/">Greene Family Farm</a> via Facebook</div><div> Email <a href="mailto:greenefamilyfarm@gmail.com">greenefamilyfarm@gmail.com</a></div><div><br /></div><div><b>Fresh Farm-grown Turmeric:</b></div><div>$1 per ounce<br /><b><br />Raw Milk:</b><div>Half gallon jug, $5 </div><div><br /></div><div><b>New! Lamb Cuts</b></div><div>Loin chops - $21 per pound</div><div>Roasts - $16 per pound</div><div>Ground - $14 per pound</div><div>Shanks - $13 per pound</div><div><br /></div><div><b>New! Beef:</b></div><div>Ground beef - $10 per pound</div><div>Stew beef, approximately 2 pounds per pack - $10 per pound<br /><div><b><br /></b></div><div><b>Woods-Raised Pork Cuts:</b><br /></div><div><div>Pork Belly - $8/pound<br /></div><div>Pork Hocks - $5/pound<br />Fat Back - $5/pound<br />Leaf Fat for Lard - $5/pound</div><div><br /><b>Pasture-Raised Chicken and Cuts:</b><br />Whole Broiler - $6 per pound</div><div>Stew Hen - $4 per pound <br />Breasts, 2, boneless and skinless - $13 per pound<br />Tenders, 4 - $13 per pound</div><div><div><a href="http://greenefamilyfarm.blogspot.com/2017/03/bone-broth-part-1.html">Bone Broth Kit</a> (back, feet, neck) - $6 per pound<br />Livers - $3 per pound</div></div><div><br /></div><div><b>*Chicken Sale: </b></div><div><div><b><span> </span>Drumsticks, thighs, leg + thighs, wings</b></div><div><b><span> </span>Buy 3 or more packages, in any combination, get 20 percent off.</b></div>Wings, 10 - $5 per pound<br /><a href="https://greenefamilyfarm.blogspot.com/2020/04/chicken-adobo-comfort-food.html">Leg and Thigh Quarters</a>, 2 - $5 per pound<br /><a href="https://greenefamilyfarm.blogspot.com/2020/04/chicken-adobo-comfort-food.html">Thighs</a>, 4 - $7 per pound<br /><a href="http://greenefamilyfarm.blogspot.com/2020/04/chicken-adobo-comfort-food.html">Drumsticks</a>, 4 - $3 per pound</div><div><br /></div><div><b>Trout from Deer Valley Farm, Frozen or Smoked:</b></div><div>Prices as marked<br /><br /><b>Pasture-Raised Eggs:</b> </div><div>$6 per dozen<br /><br /><b>Herb Seasoning Blends - $5 per one-ounce tub:</b></div><div>Herbes de Provence - oregano, rosemary, thyme, savory, basil, fennel seed</div><div>Savory Herb Seasoning - oregano, basil, rosemary, thyme<br />Tarragon Sage - sage, oregano, basil, thyme, rosemary, tarragon, bay<br /><br /><b>Individual Dried Herbs - $1 per bag</b><br />Bay Leaves</div><div><br /><b>Loose Leaf Herbal Tea Blends - $5 per one-ounce tub or $1 per sample bag:<br /></b>Dandelion Peppermint Tea - includes alfalfa and nettle</div><div>Ginger Berry Tea - features red raspberry leaf and ginger</div><div>Ginseng Jasmine Tea - eleuthero root, jasmine-scented green tea, peppermint</div><div>Ginger Snap Tea - Ginger, red rooibos, fennel, licorice, cinnamon, stevia, orange peel, red clover</div><div>Herb Garden Greene Tea - chamomile, green tea, red raspberry, nettle, cinnamon, more<br />Hibiscus Tea - farm-grown hibiscus petals </div><div>Peppermint Lavender Tea - includes lemon balm<br />Quiet Time Catnip Tea - Catnip, chamomile, passionflower, lemon balm</div><div>Soothing Lemon Sage Tea - includes lemon balm with licorice and ginger<br />Sweet and Spicy Clover Tea - Red clover, licorice, ginger, peppermint<br /><br /><b>Small-batch Local Fruit Preserves - $5 per half-pint jar</b></div><div><b>(Varieties vary by season)<br /></b>Apple Butter</div><div>Blackberry Jelly</div><div>Blueberry Jam</div><div>Crabapple Jelly</div><div>Fig Jam</div><div>Ginger Berry Jam</div><div>Hibiscus Ginger Jelly</div><div>Hibiscus Grape Jelly</div>Lavender Peach Jam<br /><div>Muscadine Jelly</div><div>Muscadine Jam</div><div>Pear Butter</div><div>Scuppernong Jelly</div><div>Strawberry Jam<br /></div></div></div></div>Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-76237937787260362192023-02-23T20:32:00.005-05:002023-02-23T21:06:07.659-05:00Greene Family Farm-style Pasta Sauce with Lamb<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdiDg_fQdaisb0JpLwpgDoX-iJX7IDrPImBWMqS4ZDUq_y158xquLPhAoIaFItsZA63qw7ieJjd-0SQIENL0T5TCV5eTg8KmtChhPkxs5cT43MlGLpF_uw1Q02GgeLHgjLhG6NAbFcijb-ob4N5fqhbfxPIaFEw8cy39LTAusiEkukdUy0MNFofpwrg/s2851/IMG_1969.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2851" data-original-width="1967" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdiDg_fQdaisb0JpLwpgDoX-iJX7IDrPImBWMqS4ZDUq_y158xquLPhAoIaFItsZA63qw7ieJjd-0SQIENL0T5TCV5eTg8KmtChhPkxs5cT43MlGLpF_uw1Q02GgeLHgjLhG6NAbFcijb-ob4N5fqhbfxPIaFEw8cy39LTAusiEkukdUy0MNFofpwrg/w277-h401/IMG_1969.jpeg" width="277" /></a></div><br /> This meaty sauce is easy to make and satisfying to eat, with pasta or alone as a thick soup. Made with one pound of <a href="http://greenefamilyfarm.blogspot.com/2020/04/april-1-2020-products-available.html" target="_blank">ground lamb</a>, this will serve 4 hungry people. Made with two pounds of ground lamb, it will be quite thick and will serve 8 hungry people. When we can, we like to use broth we have made from <a href="http://greenefamilyfarm.blogspot.com/2023/02/blog-post.html" target="_blank">lamb shank bones</a>, saved from an earlier meal. <p></p><p>1 or 2 pounds ground lamb, browned and drained</p><p>2 tablespoons reserved fat from the meat</p><p>1 onion, chopped</p><p>2 carrots, chopped</p><p>1 celery rib, chopped, or 1 teaspoon celery seed</p><p>4 garlic cloves, minced</p><p>2 cups <a href="http://greenefamilyfarm.blogspot.com/2017/03/bone-broth-part-1.html" target="_blank">bone broth</a> (made from lamb, beef, or chicken bones)</p><p>1 can, 28 ounces, crushed tomatoes</p><p>1/4 cup wine, optional</p><p>1 teaspoon Red Boat Fish Sauce (optional)</p><p>1 1/2 teaspoons <a href="http://greenefamilyfarm.blogspot.com/2020/04/april-1-2020-products-available.html" target="_blank">Greene Family Farm Herbs de Provence Seasoning</a> (oregano, rosemary, thyme, savory, basil, and fennel)</p><p>1 teaspoon salt</p><p>1/4 teaspoon crushed hot red pepper flakes</p><p>1/4 teaspoon freshly ground black pepper</p><p><br /></p><p>Brown the meat in a skillet, one pound at a time. Drain the hot fat from the lamb into a bowl and set it aside. (Lamb fat is especially good for frying, so it is worth refrigerating to use later.) Heat 2 tablespoons of the lamb fat in a large saucepan on medium heat and add the onion, carrots, and celery or celery seed. Let this cook for 5 minutes, then add the garlic cloves. Stir and cook about 1 minute more, then add the broth, crushed tomatoes, wine, and fish sauce. (The fish sauce adds great flavor, but not a fishy taste.) Add the herb seasoning, red pepper flakes, pepper, and salt. Reduce the heat to medium-low and simmer about 30 minutes, stirring occasionally as the sauce thickens. Meanwhile, boil the pasta, and serve. Garnish with fresh basil. </p><p><br /></p><p><br /></p><p><br /></p>Greene Family Farmhttp://www.blogger.com/profile/09143215292974046241noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-24919398602571265472023-02-17T13:33:00.017-05:002023-02-17T14:02:13.832-05:00Hearty Chicken Stew<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiD5hSFgqKtPMyUMmUg8IAT8S6zc7HfKxVlUhXGbs-LqRWaLj-1C4cwDlBST5px8dMyEfG5WNIZFRCRLK60mg3OxgMQRw7yff3BCII56_D2aEeoA3CTs0k6dxAIeKj5wMPMm-uWkQFsVkWV9iwRjc0q0pTZ0I_oAthb36ItubQVuht-NrfprMz1wo9A/s2855/IMG_1923.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2143" data-original-width="2855" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiD5hSFgqKtPMyUMmUg8IAT8S6zc7HfKxVlUhXGbs-LqRWaLj-1C4cwDlBST5px8dMyEfG5WNIZFRCRLK60mg3OxgMQRw7yff3BCII56_D2aEeoA3CTs0k6dxAIeKj5wMPMm-uWkQFsVkWV9iwRjc0q0pTZ0I_oAthb36ItubQVuht-NrfprMz1wo9A/w372-h328/IMG_1923.jpeg" width="372" /></a></div><br />We roast extra <a href="https://www.blogger.com/blog/post/edit/1836209690519840332/2896337506372530863" target="_blank">chicken leg pieces</a> for one meal so that we can make this delicious stew for another meal. We trim and chop the meat for the stew and we use the leg bones to make the chicken stock, so nothing goes to waste. The result is a nourishing meal for 6 to 8 people, with fresh rolls and salad on the side. We adapted this recipe from one that is featured in the Cook's Illustrated Meat Book, one of our favorite cookbooks. See our post titled <a href="https://www.blogger.com/blog/post/edit/1836209690519840332/7950268699267874060" target="_blank">Bone Broth Part 1</a> for a recipe and instructions for making chicken broth. <div><p></p><p>2 pounds leftover chicken from roasted <a href="https://www.blogger.com/blog/post/edit/1836209690519840332/2896337506372530863" target="_blank">drumsticks, thighs, or a combination</a>, skinned, trimmed, and diced </p><p>3 slices of bacon, chopped, with the fat reserved</p><p>1 onion, chopped fine</p><p>1 celery rib, chopped</p><p>2 garlic cloves, minced</p><p>2 teaspoons anchovy paste or 1 teaspoon Red Boat Fish Sauce</p><p>1/2 teaspoon dried thyme or 1 teaspoon fresh</p><p>5 cups <a href="https://www.blogger.com/blog/post/edit/1836209690519840332/7950268699267874060" target="_blank">chicken broth</a></p><p>1 cup dry white wine (optional)</p><p>1 tablespoon soy sauce or Bragg's Coconut Liquid Aminos (soy-free)</p><p>3 tablespoons butter</p><p>1/3 cup all-purpose flour</p><p>1 pound potatoes, diced</p><p>4 carrots, peeled and diced</p><p>2 tablespoons minced fresh parsley or chives</p><p>Salt and pepper to taste</p><p>Cook the bacon on medium-low heat in a soup pot for about 6 minutes, then remove it, leaving the rendered fat. Add the onion, celery, garlic, anchovy paste or fish sauce, and thyme to the pot to cook in the bacon fat for 2 to 4 minutes. Increase the heat to high and stir in 1 cup of the broth, the wine, and the soy sauce or coconut liquid aminos. Bring this to a boil and cook for about 12 minutes, then add the butter and let it melt. Sprinkle the flour over all and stir. Slowly add the remaining 4 cups of broth, whisking until smooth. Stir in the diced chicken, potatoes, and carrots, and bring to a simmer for about 20 minutes. Once the potatoes and carrots are soft and the chicken is heated through, the stew is ready. Season with salt and pepper to taste, garnish with fresh parsley or chives, and serve. </p><p><br /></p></div>Greene Family Farmhttp://www.blogger.com/profile/09143215292974046241noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-71772939608543201602023-02-02T13:40:00.003-05:002023-02-23T21:06:37.211-05:00New Product Introduced February 2023: Lamb<p><br /> </p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvWvXGs3ROlTPzJu7fkliY_G9HIUJUCcwd8zU0AeudMuYrRBH2BKt1ly2bjf4Dl5dcitSYdpDbYVDDgykIGOT9KekWP3QTloLWxlgS_k5m19hJrI9V_h2ymnongMzCf07GglF0WEYQEuD5KCxrfudtBBYNWdHUjBofRYVwD-Q1bbEruRq_-by9HivmA/s3792/IMG_1845.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3792" data-original-width="2544" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvWvXGs3ROlTPzJu7fkliY_G9HIUJUCcwd8zU0AeudMuYrRBH2BKt1ly2bjf4Dl5dcitSYdpDbYVDDgykIGOT9KekWP3QTloLWxlgS_k5m19hJrI9V_h2ymnongMzCf07GglF0WEYQEuD5KCxrfudtBBYNWdHUjBofRYVwD-Q1bbEruRq_-by9HivmA/w233-h320/IMG_1845.jpeg" width="233" /></a></div><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Lamb chops $21/pound</li><li>Lamb roasts $16/pound</li><li>Ground lamb $14/pound</li><li>Lamb shanks $13/pound</li></ul></div><p></p>Greene Family Farmhttp://www.blogger.com/profile/09143215292974046241noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-42840550195737678852023-01-05T14:29:00.000-05:002023-01-05T14:29:05.850-05:00New Product Introduced November 2022<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGINygiM_2go7PitQN7PcBuEEoMpsP4-AN9hmwJ9PAKS-6LJB2D0dr1AA1pKGDIdDXDqtoxK6ySEgIlEiRFnqrp2WgNX-W8W1cqyKiYzXyAwKOpRDK2SJIrw5_0aG4Y6v4L3m81xq3oY09N5hSeXuCd5c1nxIYmaLlVAZWQQpoWrocmdG655ggaL6oxA/s4032/IMG_1623.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGINygiM_2go7PitQN7PcBuEEoMpsP4-AN9hmwJ9PAKS-6LJB2D0dr1AA1pKGDIdDXDqtoxK6ySEgIlEiRFnqrp2WgNX-W8W1cqyKiYzXyAwKOpRDK2SJIrw5_0aG4Y6v4L3m81xq3oY09N5hSeXuCd5c1nxIYmaLlVAZWQQpoWrocmdG655ggaL6oxA/s320/IMG_1623.heic" width="240" /></a></div><br /><div style="text-align: center;"> A half gallon of raw milk, $5. </div><div style="text-align: center;">Brought to you by our two beautiful </div><div style="text-align: center;">Jersey cows, Buttercup and Brie. </div><p></p>Greene Family Farmhttp://www.blogger.com/profile/09143215292974046241noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-10832744613205300102020-04-02T17:32:00.002-04:002023-02-09T07:36:07.127-05:00Chicken Adobo - Comfort Food<div style="text-align: justify;">
Here is a delicious way to serve bone-in chicken thighs, drumsticks, or leg and thigh quarters with rice. This is comfort food at its finest, and who couldn't use some comfort food about now? A Filipino friend introduced me to the adobo method: meat marinated in vinegar and soy sauce and braised with garlic, bay leaves, and black pepper. This recipe is adapted from The Cooks Illustrated Meat Book. </div>
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Filipino Chicken Adobo</div>
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8 bone-in chicken thighs, or 8 drumsticks, or 4 leg and thigh quarters</div>
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1/3 cup soy sauce or soy-free coconut aminos</div>
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1 can coconut milk (13.5 ounces)</div>
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1/4 cup apple cider vinegar </div>
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8 garlic cloves</div>
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4 bay leaves</div>
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2 teaspoons black pepper</div>
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1 scallion, thinly sliced, optional</div>
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Toss chicken with the soy sauce or coconut aminos in a large bowl. Refrigerate for 30 minutes to 1 hour. Remove the chicken from the sauce, letting the sauce drip back into the bowl for use later. Fry the chicken, skin side down, in a 12-inch skillet over medium-high heat until the skin is browned, 7 to 10 minutes. Meanwhile, whisk the coconut milk, vinegar, garlic, bay leaves, and pepper into the reserved sauce. Transfer chicken to a platter and discard the fat in the skillet. Return the chicken to the skillet skin side down, add the coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue cooking, uncovered, for about 15 minutes, until chicken registers 175 degrees. Serve with sauce spooned over the rice and enjoy. </div>
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<br />Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-50047866638627403722017-11-08T15:56:00.000-05:002017-11-08T15:56:35.704-05:00How Do You "Do"? People ask us all the time, "So what do you all 'do'?" "Do you each have different jobs on the farm?" "Does everyone have assigned responsibilities?" Yes and no. Though the division of labor is by no means set in stone and we all help each other out, the tasks on the farm have fallen out to each one of us according to our skill sets. Here is an overview of who normally does what and how it all fits together.<br />
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Mama is the backbone of the operation, without question. She attends to marketing, finances, record interpreting, public relations, custom orders, and many other areas of the business that I don't know the jargon for. She is also the sounding board for all our crazy ideas, which can be quite taxing.<br />
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Daddy is the founder and chief administrator who does the research and buys all the toys. He teaches history full time at Crest High School, but manages quite a bit in his spare time. All of our equipment, from fencing to processing to mowing and toting, is thanks to him. He developed the design for our chicken tractors and the recipe for our homemade organic fertilizer. He mows ahead of fence lines when we tell him to with our newest toy, the BCS walk-behind tractor. He is our foody, or should I say, our "meaty;" he tracks down recipes for all the cool stuff we do with our meat and runs experiments on the grill like a mad scientist. He also listens to as many of our crazy ideas as he has patience for, and tells us whether they will work or not; more often than not, he's right.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJ0awPQ32AG7sbYgwUbGnRXcBgG05WOJ-vXlPje5dLLHo_AXP0mnPFvPdiKwkPNg67qnye-WnzHwDm5yX8Zei6GLTRxcTUIWL-cTsd7GIJMa2zCaCYLGvPHVY1iIZmeJp2jEG_f2YH35-/s1600/IMG_0074.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJ0awPQ32AG7sbYgwUbGnRXcBgG05WOJ-vXlPje5dLLHo_AXP0mnPFvPdiKwkPNg67qnye-WnzHwDm5yX8Zei6GLTRxcTUIWL-cTsd7GIJMa2zCaCYLGvPHVY1iIZmeJp2jEG_f2YH35-/s320/IMG_0074.JPG" width="320" /></a> If Mama is the backbone of the farm, then Hannah is the right arm. She oversees most of the outdoor work, which mainly consists of animal moves. We rotate all our animals through the pasture and the woods behind portable electric fences; the chickens live in wooden houses inside the electric fences so that they are protected from the hawks and owls. Laying hens move every other day, broilers move every day, sheep move twice a week, pigs move when they have used up their forage (they have very large pens and move every couple months), and the dogs move whenever they end up in the way of a chicken fence. Hannah weed eats ahead of the new electric fences if possible and tells Daddy to mow if not; then she sets posts, runs the wires, tightens everything up, and moves the animals into their new pen. It is quite a process. She also monitors animal behavior and nutrition, breeding and birthing, and body condition; she could tell you off the top of her head when a calf was born, how long a sheep limped before we figured out what was wrong with her foot, and when the next pregnant sow is due to farrow.<br />
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I am the floater and Hannah's chief assistant. I pitch in with whatever needs to be done at the moment, from helping Hannah trim the sheep's feet to washing eggs for Mama while she sorts out a bulk order over the phone. I also keep the deep freezers organized and defrosted, monitor our stock of frozen meats, keep up the blog (yours truly), and pack up the coolers on market mornings.<br />
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Seth is in training for pretty much everything. He accompanies Mama to the farmer's market, helps move animals, dotes on any baby animals, tends the neighbor's cats, and very patiently bears his three sisters' contradictory orders. It is not uncommon for us all to be sitting around the table discussing a pending task, whereupon Seth will grin and say, "I know: 'Let's make Seth do it!'"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1zKWQSXWic1cIbDZp_N1JEYqAm4yl9d2dp6s0HGfFXr5qWqcvWpW-a6gxACtkAaLKCGC5a6Dj0OJk3GSIEh1nRHXKMxYsXSvLQH_97n-oj6w5VbSAC7_1Dn0XXYNFX-RrbeaIH649bsH/s1600/IMG_4647.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1zKWQSXWic1cIbDZp_N1JEYqAm4yl9d2dp6s0HGfFXr5qWqcvWpW-a6gxACtkAaLKCGC5a6Dj0OJk3GSIEh1nRHXKMxYsXSvLQH_97n-oj6w5VbSAC7_1Dn0XXYNFX-RrbeaIH649bsH/s320/IMG_4647.JPG" width="240" /></a><br />
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Caroline's area of expertise is discipline. She keeps the gardens religiously weeded, records all of our sales and expenses, rations the winter food supply, and trots out through the woods at the same time every morning to open nest boxes, feed the pigs, and make sure all the animals have water to drink; you could almost set your clock by that straw hat bobbing through the backyard just after sunup.<br />
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Last, but by far not least, is Nathanael: the big one. He is the muscle. He is quite busy just now attending school to become a lineman, but we call on him for anything we girls are not equal to. He saws down trees, lifts especially heavy things, researches everything under the sun, and tells us how to do things in more timely and efficient ways. His hidden talent is pig whispering; if a pig of any size or temperament is afraid to cross the space from an old pen into a new one (pigs have a legendary respect for electric wire), leave it to Nathanael to coax her across.</div>
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There you have it. That, in brief, is what we "do."<br />
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Anne Marie Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com3tag:blogger.com,1999:blog-1836209690519840332.post-42947344021706747372017-10-20T17:27:00.000-04:002017-10-20T19:09:20.541-04:00Livermush - Greene Family Farm Style<div class="separator" style="clear: both; text-align: left;">
Each October, we North Carolinians celebrate one of the most distinctive Southern food traditions passed down through the years: liver mush. It is one of those foods that you have to grow up eating to appreciate. Many of our mothers and grandmothers remember helping to make liver mush on the farm when they were young, and, while the dish itself is still widely available, many of them think no one does it at home anymore. Only a few people do, and, after you read this post, you can be among those few. We no longer have to make an enormous batch on hog-killing day and eat it up within a month before it goes bad. Thanks to freezers, refrigerators, and food processors, we can now make small batches as we please and eat them up in a week. </div>
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My pictures will show large portions, because that is what I use when making liver mush for my family. You will see me using a whole pork liver that weighed 4 or 5 pounds, a pork heart, and a respectable quantity of plain ground pork for a total of nearly 12 pounds of meat. Yes, that is a <i>lot </i>of liver mush, though nothing like what my own great grandmother made when she and her family butchered twenty hogs each fall. Liver mush takes roughly equal weights of organ meat and plain pork meat (though the ratio varies from family recipe to family recipe), so anything that was not hung in the smokehouse or ground up for sausage, such as the head, often went into the liver mush. </div>
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Here is my recipe, cut down to make a single loaf or block of liver mush. All you will need is a 1 pound package of ground pork and a 1 pound package of pork liver (we offer both). The only fancy equipment required is a 4 quart stockpot, a food processor, and a sturdy long-handled spoon.</div>
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<b>1 pound of pork liver</b></div>
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<b> 1 pound of ground pork</b></div>
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<b> 1 1/2 tbsp. of sage</b></div>
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<b> 1 generous tbsp. brown sugar</b></div>
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<b> 2 tsp. of salt</b></div>
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<b> 2 tsp. of black pepper</b></div>
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<b> 1/2 tsp. of cayenne pepper</b></div>
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<b> 1 cup of chicken stock (<a href="http://greenefamilyfarm.blogspot.com/2017/03/bone-broth-part-1.html">homemade chicken stock</a> works best because it is thicker and more gelatinous than store bought)</b></div>
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<b> 1 tbsp. of bacon grease (optional)</b></div>
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<b> Approximately 1 cup of cornmeal</b></div>
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First, place the thawed organ meat in a large stockpot and cover it with water. Let it simmer on medium heat until cooked through, about 30 minutes. It will look creepy, but don't be alarmed. Remove the liver from the stockpot and cut it with a steak knife into chunks half the size of your fist; if it is still purple and squishy in the middle, put the squishy chunks back in the pot to simmer for a few more minutes. Keep the sludgy-looking brown water after simmering; it comes in handy later. </div>
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Next, brown the ground pork in a skillet and drain the fat. Set the fat aside to use later. </div>
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Put a couple chunks of liver and some of the ground pork in your food processor and add 1/4 cup or so of the simmering water to moisten it; this will make the meat easier to grind. Pulse the food processor a few times to start breaking up the chunks and then turn it on for 10 seconds at a time, scraping down the sides and checking the texture in between. If it appears very dry, add another splash of simmering water. When the meat looks "mushy," it is sufficiently processed; don't go so far as to make it a smooth paste, or the final consistency will be wrong. Return the mush to the empty stockpot and repeat this process as many times as needed until all the meat is turned to mush. <br />
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Next, combine all your spices and seasonings in a small bowl and dump the mixture on top of the meat, stirring thoroughly to distribute everything. Turn the medium heat back on under the pot. Also add the bacon grease and chicken broth and stir them in. I like to use the drained fat from the ground pork as part of the liquid and make up the remainder with chicken broth, but that is optional. </div>
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Then for the impressive part: adding the cornmeal. The rule of thumb is to add 1/3-1/2 cup of cornmeal for every pound of meat, but bear in mind that is only a guideline. The liver mush will tell you when you have enough. Start with a cup of cornmeal and gradually sprinkle it in the pot, stirring aggressively as you go to keep anything from burning to the bottom of the pot. The mixture will thicken as the cornmeal cooks. I have to add 6 cups or more of cornmeal to my big batches, but 1 cup may be sufficient for a small one. How do I know, you say? When your arm is sore and the mixture is too thick to stir, it is ready. This step is also what I call kitchen "play time"; taste the mush as you work and see what you think. Do you want more sweetness? More heat? More sage? Don't be shy, throw some in! Liver mush is very flexible. Here is a video of this step for a big batch; it gave me a new respect for my great grandmother, who did this in a huge cauldron over an open fire, stirring with a big wooden paddle. </div>
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The completed liver mush will look grainy and be very thick.</div>
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Scoop the liver mush into greased loaf pans (your small batch should only require one pan), cover each pan with plastic wrap, and store them in the refrigerator. After they have chilled overnight, try turning a loaf out of the pan and wrapping the entire thing in plastic wrap. This will make it easier to slice, but homemade liver mush does not hold together quite as tidily as commercially made liver mush, so be prepared for anything. </div>
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And the most important tip of all? At breakfast, fry the liver mush first and scramble your eggs right behind it in the same skillet. There is no egg like the egg cooked in that hot, seasoned skillet, with a few bits of crunchy liver mush left in the bottom. </div>
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Anne Marie</div>
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<br />Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-58066833617360344672017-09-21T13:52:00.000-04:002017-09-21T13:52:37.153-04:00I Ain't Movin' It's that season again. Last year's meat supply is dwindling, fall's hogs are fattening in the woods, and my task is to organize, defrost, and clean the deep freezers in preparation to receive the winter store. There is already a supply of frozen applesauce, broccoli, tomatoes, and other delights to work around. I don't at all mind the moving, shaking, and shifting; I love to organize and consolidate anything. What I do mind is when the food does not want to be organized and consolidated. When we freeze large amounts of something, we often spread the packages out among several different freezers so that everything can reliably freeze, then I come back later to put like and like together. Something squishy, like a quart bag of applesauce (we froze a very large amount of this), has a little time to settle into its spot before it freezes solid. While doing my first round of consolidating, what should I find but one such bag that had squeezed into the slot of a plastic freezer compartment, frozen stiff, and stuck tight? There was no human way to get it out. The other packages underneath were trapped, but in desperate need of moving. With some coaxing and scolding, I managed to wedge and wiggle an item or two out from underneath the bag of applesauce. That broke the stalemate and slowly, one by one, I fished the other packages out as well. Of course the applesauce stayed there, suspended more that twelve inches above the bottom of the freezer, but by golly, I had rescued all its captive neighbors. I guess when I defrost this one, we will have a thawed bag of applesauce to eat. I won't complain about that.<br />
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<tr><td class="tr-caption" style="text-align: center;">All the winter fruit and vegetables (save one) in their proper<br />
place and all together. So there!</td></tr>
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-22711442506347062822017-08-28T12:52:00.001-04:002017-08-28T12:52:13.814-04:00A Lovely Summer Morning and A Bee Hive The weather this morning has been gorgeous and the work has been exciting. After the animals were tended, I gathered up the bee jacket, the smoker, the hive tool, and a box of matches, and I headed to the bee hive. I expected the bees to be irritable because conditions are dry this time of year, and they were. I planned to calm them with smoke, but a stiff breeze made it difficult to light the smoker and keep it going. I went through the topmost one-and-a-half boxes of the hive, frame by frame, before withdrawing to relight the smoker and snack on a piece of honeycomb that broke out. The bees were hopping mad, but everything looked good so far in the hive. Then I went through the remaining one-and-a-half boxes, surrounded by quite a cloud of bees and with very little help from the smoker because of the wind. As I was putting a box back on the hive, I realized that I had a bee in the hood of the jacket. (I think this is where the saying "a bee in your bonnet" comes from.) I shoved the box into position and ran to a safe distance to unfasten the veil. The bee attacked, but didn't make it past my hair before I caught him. I zipped the veil back up and went back to the hive. After a few minutes more work, I felt a bee crawling up my neck. I ran off again, stripped off the whole jacket, and checked it over thoroughly before I put it back on. Once jacket and dignity were restored, I went to get an empty box to add to the hive, not realizing that red wasps had built a nest in the stack of extra bee boxes. When I pulled the box off the stack, red wasps exploded out of it. I'm so glad I still had that bee suit on! I escaped the wasps unscathed, added the empty box to the bee hive without further incident, and returned to the house with a little honeycomb, no bee or wasp stings, and the knowledge that our bees seem to be doing well. <br />
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<tr><td class="tr-caption" style="text-align: center;">A frame from the bee hive</td></tr>
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My next task will be to mow the grass under the electric fences. I hope that goes smoothly, but at this rate, I'll likely cut the top off a yellow jacket nest. Maybe I should mow in my bee suit. </div>
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HannahGreene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com1tag:blogger.com,1999:blog-1836209690519840332.post-62497879708397603442017-08-16T16:27:00.001-04:002017-08-20T21:49:10.143-04:00Bringing in the Sheaves The only thing better for a farmer than breaking new ground is eating the fruit of it after many months of care. The <a href="http://greenefamilyfarm.blogspot.com/2017/05/breaking-new-ground.html">new ground that we broke in the spring</a> is bearing abundant fruit in the form of summer vegetables. Those beans, tomatoes, and squash that have been at our booth and on our table came from that new ground. Soon there will be sweet potatoes and ginger, as well. We are currently keeping the okra for ourselves. After all of our tilling, planting, weeding, watching, waiting, and praying, Mr. Jones's old garden is yielding its first crop in decades; enough to feed us, to feed you, and to put by for the winter. What a summer.<br />
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-37983976965869248482017-05-23T18:07:00.000-04:002017-05-23T19:52:07.319-04:00Breaking New Ground<div class="separator" style="clear: both; text-align: left;">
There are few things more exciting and meaningful for a farmer than breaking ground; the thrill of taking a patch of fallow earth and making it into something it was not, the rich brown of the fresh-turned soil, and the hope of good crops to come. This particular patch of earth is special to the Greene farmers. Many decades ago, Sherman Weaver, my great-grandfather, lived in the house we live in now. His neighbors, Mr. Vernon Jones and Mr. Hoyt Carrol, lived in the next two houses down. These three men worked together every year to make their three spacious backyards into one big garden patch, sharing a little tractor that they parked under a shed at the edge of the woods. Many people say that farming runs in certain peoples' blood; perhaps it runs in land, too. All three men have long since passed away and their land had said goodbye to its farming days, but not forever. We were able to carry on the farming legacy on Sherman Weaver's land, cultivating and expanding it into what into what it is today. Last fall, we purchased what was Mr. Vernon Jones's house and land. This spring, that farm land is waking up after many years of sleep under the grass. We have broken the fallow ground and planted the first summer crop it has seen in a long time. Before the summer is out, some of you may help us taste that crop. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mr. Jones's backyard in December, with the back of his house in the distance. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The groundbreaking begins...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">...and the field is prepared.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The view from the other end. The little shed that housed the tractor <br />
still stands; if you look closely, you can see it under the trees.</td></tr>
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Anne Marie Greene<br />
Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com1tag:blogger.com,1999:blog-1836209690519840332.post-53207797751817237212017-03-28T12:53:00.000-04:002017-03-28T12:53:47.963-04:00Friday Night Feasting It doesn't take much to make a fabulous meal in a short amount of time. During breakfast on Friday morning, Caroline and I made plans for supper. We decided to have Daddy grill pork chops (we <i>did</i> ask him first if he would) and serve crowder peas, apple sauce, and mushroom Marsala sauce with the chops. Anne Marie got some of our own farm-raised pork chops and a bag of homemade apple sauce out of the freezer, and Momma and I got mushrooms and Marsala wine from the grocery. About 5:00 pm, I came in from checking on a bee hive to fix supper. Momma had already started the crowder peas boiling in beef broth left over from a beef roast the we had cooked earlier that week. <br />
I put the apple sauce on the stove to warm, then mixed up the Carraba's Grill Seasoning from our Carraba's cook book to put on the pork chops. In the meantime, Caroline washed the mushrooms for me and the Dutch oven heated for the Marsala sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi395wp8kouYBDf3yvDO4FFkSxBg3km_DPGlYPfpWNLftOSXLumBhLVLe0WUU9kzPO_wb12boT3trdOJWoYfF2VEDhBtWY1tw_cSVgFpctUvZgl8NRMoTYNNG2ok0AROgBB8VfZielz_6sf/s1600/fullsizeoutput_2ff4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi395wp8kouYBDf3yvDO4FFkSxBg3km_DPGlYPfpWNLftOSXLumBhLVLe0WUU9kzPO_wb12boT3trdOJWoYfF2VEDhBtWY1tw_cSVgFpctUvZgl8NRMoTYNNG2ok0AROgBB8VfZielz_6sf/s320/fullsizeoutput_2ff4.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seasoned pork chops waiting to go on the grill</td></tr>
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I browned the mushrooms, then added chopped homemade bacon, chopped onion, homemade chicken broth, and Marsala wine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKS3Fgo4D0rQvSMwe7YGCZw0p2b_nTjEtPSxIl_n_9UOxKDxUleqQbO50ZgSOdJ9ZtwYoRRZlDZBg2ACMVaZt2c4GIbVW1LtClFb-CDOUK_RF5_Dn-erQO_JUlMhcZrd9Y2Ej6jdMkI9s/s1600/IMG_5069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKS3Fgo4D0rQvSMwe7YGCZw0p2b_nTjEtPSxIl_n_9UOxKDxUleqQbO50ZgSOdJ9ZtwYoRRZlDZBg2ACMVaZt2c4GIbVW1LtClFb-CDOUK_RF5_Dn-erQO_JUlMhcZrd9Y2Ej6jdMkI9s/s320/IMG_5069.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning the mushrooms</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDWzYA91gO-zrhjGSOg0t7rOCMD-J3WfJNdlcJTdAmkhLtaq7htuGg5sFghmZvJ9rGWla_3I8cA7l5_IVg0qlvwYJlUH0opv3UfIhSs5c5T8B5GlPUCeOq580MXqXZBWoqfP-KnQTEehI/s1600/fullsizeoutput_2ff3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDWzYA91gO-zrhjGSOg0t7rOCMD-J3WfJNdlcJTdAmkhLtaq7htuGg5sFghmZvJ9rGWla_3I8cA7l5_IVg0qlvwYJlUH0opv3UfIhSs5c5T8B5GlPUCeOq580MXqXZBWoqfP-KnQTEehI/s320/fullsizeoutput_2ff3.jpeg" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopping up the bacon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioH5yyIcYSdoNoiQfVA1fw9LhfWTfPyd6-nCHPnsZvjM9MUt-xvv1r8bmFhY7JxAzIYc7S4WfK0xHwT9ZNullmmRGJr2hegB_2Wu6VthZmMN_Dw35E2jL520mqvYMvnZOWWj5A1m6A1H4/s1600/fullsizeoutput_2ff1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioH5yyIcYSdoNoiQfVA1fw9LhfWTfPyd6-nCHPnsZvjM9MUt-xvv1r8bmFhY7JxAzIYc7S4WfK0xHwT9ZNullmmRGJr2hegB_2Wu6VthZmMN_Dw35E2jL520mqvYMvnZOWWj5A1m6A1H4/s320/fullsizeoutput_2ff1.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Marsala sauce all mixed up</td></tr>
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The sauce reduced (i.e. boiled off some liquid) until the pork chops came off the grill at about 6:15. All that remained was to load up the plates...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn_SsUgKF3cvJGDv6gGA0YZLADE-6cA0cfJiQ9zRbLv1hUerDX3ckpQa5VQp3DWgAGVTBbL0ZD4ALEO4RJKhaDPyNxVn7IHjfhRhK2dGtil_bcqNn0AWKOmfW7zSIWtjJm0wFSORHV6vG/s1600/IMG_5080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn_SsUgKF3cvJGDv6gGA0YZLADE-6cA0cfJiQ9zRbLv1hUerDX3ckpQa5VQp3DWgAGVTBbL0ZD4ALEO4RJKhaDPyNxVn7IHjfhRhK2dGtil_bcqNn0AWKOmfW7zSIWtjJm0wFSORHV6vG/s320/IMG_5080.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom Marsala sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QySUOvK084GSb0HiAGMmbyk7692cSoG06JC4cs3Ko0x1EUbcGA1UE9P53uyB-tdiy__RB0KGw8PA8ACHsvJ3Y6brafWC00m0DdFoM-DRuGJlzIrUFZyFxXnkzj3UzBnEpnDT67BLHk9Y/s1600/IMG_5073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QySUOvK084GSb0HiAGMmbyk7692cSoG06JC4cs3Ko0x1EUbcGA1UE9P53uyB-tdiy__RB0KGw8PA8ACHsvJ3Y6brafWC00m0DdFoM-DRuGJlzIrUFZyFxXnkzj3UzBnEpnDT67BLHk9Y/s320/IMG_5073.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steaming hot crowder peas</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WFDAK1OWPwT37rXMV59ghSc_EKTTBOZLrq0i_8RlC3XaM34LbWHup8LkQf9vmm01foXhXrLFoZKaVAjFu0LWy6ATHnv5MVjjiLUocFuzLYxh0-zRlvHkWJtvVlbhDmh8ZmJXqvC2h4id/s1600/IMG_5077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WFDAK1OWPwT37rXMV59ghSc_EKTTBOZLrq0i_8RlC3XaM34LbWHup8LkQf9vmm01foXhXrLFoZKaVAjFu0LWy6ATHnv5MVjjiLUocFuzLYxh0-zRlvHkWJtvVlbhDmh8ZmJXqvC2h4id/s320/IMG_5077.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot apple sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fyIGz8_Gj9ahsVjh6yxzxMcHnRrydsmjG_FDKsQ5SjKyuGWnWDcUxvbjHc4BgqbuDKhzMMZEvJMUYf3M3C6GXmCQ0y88B9bQA-7XP63CrmpLALOQNTPRTpZoBCoFTLkvD2yK8eQQQMJK/s1600/fullsizeoutput_2ff5.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fyIGz8_Gj9ahsVjh6yxzxMcHnRrydsmjG_FDKsQ5SjKyuGWnWDcUxvbjHc4BgqbuDKhzMMZEvJMUYf3M3C6GXmCQ0y88B9bQA-7XP63CrmpLALOQNTPRTpZoBCoFTLkvD2yK8eQQQMJK/s320/fullsizeoutput_2ff5.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Greene Family Farm pork chops</td></tr>
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...and eat.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UT1vf1N3rKpy3RfbZ9gM8PSGfQZyxW3rBktlylLiB_45ZUq7Omf9qUkb9XXht8BXUWBR3n_s45DgClpZbRT3ICcmME5bPc5xSossyUrPMt766YVdbu-7aUo8r3a1IveafHSQITJOllJH/s1600/fullsizeoutput_2fef.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UT1vf1N3rKpy3RfbZ9gM8PSGfQZyxW3rBktlylLiB_45ZUq7Omf9qUkb9XXht8BXUWBR3n_s45DgClpZbRT3ICcmME5bPc5xSossyUrPMt766YVdbu-7aUo8r3a1IveafHSQITJOllJH/s320/fullsizeoutput_2fef.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crowder peas, apple sauce, and a pork chop topped with mushroom Marsala and parmesan cheese</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlHC9yRU50pzayy5cUITE4u3v7ss7MglU9zTGlpb829OSAGj4oTTgffldpYqHMZ3O6EEdltczNAjfdEU8QsQCOCIpprahVAe_Urus5oPMaIr8H5XqWhf9u-V10iOtqzUYwxAL1IUuJWrs/s1600/IMG_5087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlHC9yRU50pzayy5cUITE4u3v7ss7MglU9zTGlpb829OSAGj4oTTgffldpYqHMZ3O6EEdltczNAjfdEU8QsQCOCIpprahVAe_Urus5oPMaIr8H5XqWhf9u-V10iOtqzUYwxAL1IUuJWrs/s320/IMG_5087.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It didn't stand a chance.</td></tr>
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Hannah<br />
<br />Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com1tag:blogger.com,1999:blog-1836209690519840332.post-37566455583545555712017-03-13T12:43:00.001-04:002021-02-18T10:07:45.474-05:00Bone Broth: Part 2<div class="separator" style="clear: both; text-align: left;">
Over time, the collagen and minerals in <a href="https://greenefamilyfarm.blogspot.com/2017/03/bone-broth-part-1.html" target="_blank">bone broth</a> work wonders for arthritic joints, leaky and irritable bowels, and your own bones; I and my family have witnessed those benefits first hand. I drink a little with my breakfast every morning as a dietary supplement. I warm about half a cup of broth in a small saucepan on the stove, pour it in a coffee mug, and dilute it with an equal amount of warm water (it is quite rich). That extra dose of nutrition in the mornings has done me tremendous good over the last few years. </div>
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Bone broth can be used to add flavor and nutrients to many dishes. We love to substitute broth for water when steaming greens or cooking rice. It also works well in place of other liquids when braising vegetables. Use the yellow fat that you skimmed off the top for sautéing; it has a lovely flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqI1lvPNHAbHjLGkfWC5NDuG7h_P8bCYhOugRzFd3Jx7iabBqoxZEVMuUX4lVX89uVvGs1YPe1bK4p8_QKztNpL-CrneygH0y7LNLT1b3ejXG2oejmjD2rUr33y3h7XRyV1HOW77kppfL8/s1600/fullsizeoutput_2fc4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqI1lvPNHAbHjLGkfWC5NDuG7h_P8bCYhOugRzFd3Jx7iabBqoxZEVMuUX4lVX89uVvGs1YPe1bK4p8_QKztNpL-CrneygH0y7LNLT1b3ejXG2oejmjD2rUr33y3h7XRyV1HOW77kppfL8/s320/fullsizeoutput_2fc4.jpeg" width="320" /></a></div>
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Of course, bone broth's most common use is in soup. It is still soup season, after all. Once you have prepared your broth, the rest is a breeze. Brown a chopped carrot, a chopped onion, and a few cloves of garlic in the bottom of a saucepan (be sure to use that yellow fat for this, as well); add some leftover chopped meat from a roast chicken or baked chicken legs and thighs; add equal parts of broth and water until the soup is as thick or as thin as you like; and simmer it all for 3 hours. </div>
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Happy cooking and remember: the Foothills Farmers Market will resume its regular season and be back in the Pavilion next month. Opening day for the new season is April 1. We look forward to seeing everyone.<br />
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Anne Marie Greene Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-79502686992678740602017-03-06T11:32:00.002-05:002023-02-17T09:51:46.993-05:00Bone Broth: Part 1 On the farm, making bone broth is the equivalent of striking oil. Broth is flavorful, thrifty, and extremely nutritious, and easy to make. <br />
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Start with our Broth Kit. It contains one chicken carcass, a few chicken necks, a few chicken feet, and a piece or two of chicken skin lined with fat. <br />
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Thaw the frozen stock pack overnight, place it in a stock pot, and cover the pieces with water. Add a teaspoon of lemon juice, vinegar, or wine to the pot; the acid in any of these will help pull minerals out the bones. In the picture you can see a very big pot with lots if pieces in it; we make large batches because the seven of us use it quickly. Simmer the pot on low-medium heat for 6-8 hours and it will become broth. </div>
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Once the broth has cooled and the pot is no longer too hot to handle, pour the broth into quart jars (we use half gallon jars for our big batches) and store the jars of broth in the fridge for up to two weeks. If you do not use it that quickly, pour it into 1 cup plastic containers and freeze it; it will keep indefinitely that way. The broth will likely thicken as it chills, taking on a jelly-like consistency, and a layer of rich yellow fat will rise to the top; skim that off and save it.</div>
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We will have Stock Packs (aka Broth Kits) with us on Saturday at the Foothills Farmer's Market. Come get one, make some broth, and get some nutrition in you.</div>
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<div class="separator" style="clear: both; text-align: left;"><a href="https://greenefamilyfarm.blogspot.com/2017/03/bone-broth-part-2.html" target="_blank">Next time</a>, I will tell you about the many uses we have found for bone broth.</div>
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Anne Marie Greene </div>
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-85647230341310521192017-02-09T13:18:00.001-05:002017-02-09T13:18:31.642-05:00The Whole Chicken The whole chicken is one of the most generous food items there is. It is easy to cook and, with a little planning, can give a family 3 good meals. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iLXcFKLeQ1m4Unq42v-BpEUY0eADS0G4PO1Xpxn-RZImBQ-jIxWcxrAm2b_l41HcN3oJ8Wk4HuObd_zMcqG4lD0v1V9pjEg-t5hZzEqLzGO1TDoxU0yi1C6EMeshJ715KhI7WtR-rJkW/s1600/IMG_2222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iLXcFKLeQ1m4Unq42v-BpEUY0eADS0G4PO1Xpxn-RZImBQ-jIxWcxrAm2b_l41HcN3oJ8Wk4HuObd_zMcqG4lD0v1V9pjEg-t5hZzEqLzGO1TDoxU0yi1C6EMeshJ715KhI7WtR-rJkW/s400/IMG_2222.jpg" width="300" /></a></div>
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To cook the chicken, place a cast iron Dutch oven or skillet in the oven and preheat to 400 degrees F. As the oven and the skillet heat, combine 1 tablespoon of oil, 1 tablespoon of salt, and 1 teaspoon of black pepper in a small bowl. Rub this mixture on the chicken, making sure to spread it on all the visible skin (if you want to cheat and just drizzle the mixture on, that's ok, too).<br />
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Place the chicken in the hot skillet or Dutch oven and bake at 400 degrees F for 1 1/2 hours if the chicken weighs less than 4 pounds, or for 2 hours if the chicken weighs more than 4 pounds. When the chicken is done, the skin will be crispy and the meat will be juicy. Serve it with anything. <br />
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<tr><td class="tr-caption" style="text-align: center;">Out of the oven.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Expect it to look like this shortly thereafter.</td></tr>
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After you and your family have eaten your fill, pull any leftover meat off the bones and use it for tomorrow's lunch. Stir it into a pan of sautéed squash, onions and peppers, and serve it over rice.<br />
Save the bones for homemade bone broth; check back next week to learn how to make it.<br />
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Anne Marie<br />
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<br />Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-3625142825285151972016-12-15T19:33:00.000-05:002016-12-15T19:33:21.636-05:00Belly: Braised Pork belly, also known as sidemeat, is good for more than bacon. Here is a high-end gourmet option, popular among professional chefs, that is both delicious and childishly simple. We make this almost as often as we make bacon.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is a 2.5 pound piece of belly - enough to serve 8 people. <br />
A family of 4 could eat heartily from a 1.5 - 2 pound piece, with leftovers. </td></tr>
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Place an empty cast iron skillet on the stove top over medium heat. When the skillet is hot, put you piece of belly in, skin side down, and sear it. Turn the belly over and sear the other side (the skin is on top now, which will be important later). Pour in enough chicken broth to come halfway up the sides of the piece of belly (about 2 - 3 cups of broth).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoZFvEU0HZjeApHjXRN3UVGud1dv86wkL3Pixf0wiec6XGDkacIEUCvIwca9XfnmNww0VMXSDzgpEmlZQ2bBqxx-1SDJ16ehzD6lxgcBnSti-13C8XUiDFi72AjyFapHbLXrcGbzAqSfA/s1600/IMG_2230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoZFvEU0HZjeApHjXRN3UVGud1dv86wkL3Pixf0wiec6XGDkacIEUCvIwca9XfnmNww0VMXSDzgpEmlZQ2bBqxx-1SDJ16ehzD6lxgcBnSti-13C8XUiDFi72AjyFapHbLXrcGbzAqSfA/s400/IMG_2230.JPG" width="400" /></a></td></tr>
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Cook uncovered at 350 degrees F for 1 1/2 hours if your piece of belly is under 2 pounds, or for 2 hours if your piece of belly is over 2 pounds. <br />
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When the belly is done, it is time to peel off the skin, which is why you cooked it with the skin side up. There is a layer of fat underneath the skin that will allow it to peel easily, with encouragement from a knife and fork. Once the skin is peeled, dice the belly using two steak knives. </div>
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This is delicious as a Mexican feast with rice, guacamole, sour cream, salsa, and cheese. It is also lovely with pintos and cornbread in the fall. Try using it as the meat with your favorite meals and see what you think.<br />
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Anne Marie </div>
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-29496461329428727272016-11-02T12:40:00.002-04:002016-11-02T12:40:43.617-04:00Putting By For Winter This is the final month of the Foothills Farmers' Market in Shelby. That's right; only four more Saturdays and then your weekly market will be gone until the spring. You may remember the fable of the lazy grasshopper who fiddled all summer long and, when winter came, she had no food. Her friends had none to spare for her and she died of cold and hunger. We at Greene Family Farm will have plenty to spare and we will not let you starve, but we suggest that you not be lazy. Get your orders in soon; the best of our stock will not last long. <br />
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We are processing our last hogs for the year this month, 2 of which will leave home this weekend to come back in packages next week. Contact us quickly if you are interested in a whole or half hog for the winter; we can have the meat packaged to suit your needs and preferences. If a half or whole pig is too much for you, we are happy to fill a smaller bulk order of anything you need. Get it while the getting is good and fill your freezer.<br />
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Our last chicken processing for the year will take place over Thanksgiving. If you are in the habit of buying our chicken, you know it goes fast. We are taking orders now. <br />
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The fresh ginger will only last until frost. Stock up at the market this week and ask us about the ways you can preserve it yourself. <br />
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We are low on eggs just now because we recently retired our old flock and the new chickens are only just beginning to lay, but they will be in full production soon and we should have plenty of eggs for all during the winter.<br />
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Feel free to contact us and come to our farm for whatever you need after the market closes. We are digging in for the season ourselves and building up a supply to keep any grasshoppers well fed through the lean months. That said, keep your ears open for news of the winter market. The location and dates have not yet been determined, but there will be a few weekends through the winter when the market will be open. We will let you know as soon as we know, so you can mark your calendars.<br />
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-85197849257041318212016-10-31T12:56:00.000-04:002016-10-31T12:56:03.726-04:00Belly: Bacon Part 2 The blog has lain dormant while I have been taking an online class, but here I am again with the next and final step in making your own bacon. After your rubbed piece of belly has been in the fridge for 7-10 days, it will take on a dark appearance and feel somewhat stiff. There will also be some liquid in the dish; this is the moisture that the salt drew out during the curing. <br />
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<tr><td class="tr-caption" style="text-align: center;">Like so.</td></tr>
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Rinse the rub off the belly, catching the salty water in a bowl or bucket so that the salt does not go down your drain. Later, you can use the salt water to kill some poison ivy or annoy some fire ants. <br />
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<tr><td class="tr-caption" style="text-align: center;">This is what it will look like rinsed.</td></tr>
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At this point, those of you who do not like strong, salty tastes may soak the cured belly in clean water for 30 minutes to an hour. This will draw some of the salt back out and curb the flavor.<br />
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Next, set up your smoker and smoke the bacon to an internal temperature of 150 degrees F, which usually takes 2-3 hours. Your homemade bacon can now be sliced and fried. After it has cooled, cover it and store it in the refrigerator. We don't know how long it keeps because we have never had to keep it for long. <br />
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<tr><td class="tr-caption" style="text-align: center;">At the beginning of smoking.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Smoked and ready.</td></tr>
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Anne Marie<br />
Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-39088447961036034632016-08-21T13:54:00.000-04:002016-08-21T14:34:58.802-04:00Belly: Bacon Part 1Pork belly, also known as pork sidemeat, has been used for centuries to make bacon - and with good reason. If you like store bought bacon, try making your own; it is well worth it. If you don't like bacon, try making your own anyway; you're likely to change your mind.<br />
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<tr><td class="tr-caption" style="text-align: center;">This piece of belly is quite large at 2.5 pounds. <br />
Any size will work well. The bacon tastes the same.</td></tr>
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In the old days, bacon was packed in salt for a period of time (called "curing"), hung in the smoke house, and guaranteed to last for months. Our recipe requires less salt, a short period of refrigeration in place of the long curing period, and it is not guaranteed to last very long because you will eat it up so quickly. <br />
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All you need is a glass bowl, a 9"x13" glass baking dish, and your piece of belly. First, thoroughly combine 1 cup of kosher salt, 1 cup of brown sugar, and 1/4 cup of black pepper in the glass bowl. In the video below, Nathanael - our bacon master - will show you what to do with the rest. <br />
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Once your piece of belly is thoroughly coated, cover the glass dish and place it in the fridge for 7 - 10 days. This is called a cold cure. It will not make the meat stiff and dry, in order to last all winter, but the salt in the rub will draw out some of the liquid and will flavor the meat nicely. Next week, I will explain how to smoke the bacon - without having to build a smoke house in the back yard. <br />
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Anne MarieGreene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-91907979925184570062016-08-12T18:21:00.002-04:002016-08-12T18:21:35.089-04:00Ground Pork: Chili Our third master recipe for ground pork is chili. It works well on hotdogs at summer cookouts, as spaghetti sauce, or as a main dish (and fall is coming soon). Here is how we like to make it.<br />
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Brown and drain 1 pound of ground pork. <br />
In a 2-quart stock pot, brown 1 chopped onion and 3 minced cloves of garlic. Add the browned pork to the onions and garlic.<br />
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<i>Stir in:</i><br />
1 tablespoon of chili powder<br />
1 teaspoon of salt<br />
1/4 teaspoon of black pepper<br />
1 teaspoon of dried oregano<br />
1 teaspoon of ground cumin, if desired (chili powder may contain cumin, but we like extra)<br />
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<i>Pour over seasoned mixture:</i><br />
6 cups diced tomatoes (canned or fresh)<br />
1 cup of water<br />
1 cup of chicken stock<br />
2 tablespoons of tomato paste<br />
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Stir the chili well and let it simmer for 6 - 8 hours. Serve it however you like. We love to eat it topped with sour cream and some cheese, no matter what the weather; it's just that good.<br />
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Check back next week for Greene Family Farm's most frequently requested recipe: Bacon. <br />
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Anne MarieGreene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-90508909345949865632016-08-05T07:02:00.000-04:002016-08-05T07:03:39.422-04:00Ground Pork: Big Mexican DinnerGround pork is not only excellent in <a href="http://greenefamilyfarm.blogspot.com/2016/07/ground-pork-ham-burgers.html">Ham Burgers</a>, it also makes delicious tacos. We made tacos on Wednesday and the recipe is ideal for a weeknight.<br />
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Brown 1 pound of ground pork in a skillet. As the meat cooks, add 1 teaspoon of chili powder, a pinch of salt, a pinch of pepper, and a minced clove or two of garlic. In a separate skillet, sauté a chopped onion and a thinly sliced green pepper. When the meat and the vegetables are done, stir them together if you like. Serve the taco mixture in your favorite tortillas (the ones we ate on Wednesday were homemade) with salsa, guacamole, sour cream, and plenty of cheese. We like to serve corn on the side, as well. Enjoy! <br />
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Anne MarieGreene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-25546309046757658002016-07-22T08:11:00.002-04:002016-07-22T08:11:59.820-04:00Sausage: Beyond BreakfastIn the age of microwave meals, Minute Rice, and fast food, how does a busy family eat well and cook well? My daddy has said many times,"Home cooking is not hard. It just takes a look ahead." If you can train yourself to think twenty-four hours ahead, you've got it nailed. Never go to bed at night without knowing what you will serve for meals tomorrow. This principle is especially important when using meat. Meat is a central part of our meals at Greene Family Farm, and we plan the rest of the meal around it. <br />
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Sausage is one of the home cook's convenience foods. Let's say that on Monday evening, you have a pound of sausage in your freezer and you lay it out to thaw. You could fry it up with your eggs Tuesday morning, but there are many other options. Sausage makes a wonderful, quick main dish at any meal, and it is lovely alongside green beans, potatoes, cabbage, squash, onions, apples, and many other dishes. Our family of seven can make a generous meal from a pound of sausage. Here are some of our favorite recipes.<br />
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We love to fry sausage and apple slices. Divide a pound of sausage into 6 or 8 patties, depending on the size you prefer, and fry them in a skillet. When the patties are done, set them aside and fry apple slices in the same pan until tender. We like to serve this with potatoes and any vegetables we have on hand.<br />
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Another of our go-to meals is sausage mixed with sautéed onions and served over rice. Place a whole pound of bulk sausage in a hot skillet and cook, gradually breaking the sausage into crumbles with a metal spatula. In another skillet, sauté one large chopped onion. Stir the sautéed onions into the crumbled sausage and serve over rice. This dish will serve 8 people and it is very tasty with cheese and vegetables on the side.<br />
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For a tasty twist on sausage and eggs, one of our favorites is called Scramble (Daddy calls it the lazy, careless man's omelet). Place half a pound of bulk sausage in a hot skillet (save the rest for another meal) and cook, gradually breaking the sausage into crumbles. When the sausage is done, pour 4 lightly beaten eggs over it and cook until the eggs are done. This dish will generously serve 4 people. Serve it with grits or pancakes, if you like. <br />
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Thank you so much for reading, and happy cooking!<br />
Anne Marie Greene<br />
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-51217626198888695092016-07-15T08:00:00.000-04:002016-07-15T08:41:37.684-04:00Like Mother Wilder 'Mother pushed back her chair and said,"Mercy on us! Eight o'clock! I must fly!"<br />
Mother always flew. Her feet went pattering, her hands moved so fast you could hardly watch them. She never sat down in the daytime, except at her spinning-wheel or loom, and then her hands flew, her feet tapped... and on Sunday morning she made everybody else hurry, too.'<br />
From <i>"Farmer Boy" </i>by Laura Ingalls Wilder<br />
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I think often about Mother Wilder. We live in an age when people, particularly mothers, are constantly on the move. There is so much to do and so much to see to. We are always "flying."<br />
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Hers was the time of spinning, weaving, horse and ox farming, butter churning, sausage making, and milking cows by hand. Yet she always cooked: baked beans, potatoes and gravy, fresh bread, pies of every kind, homemade butter and cheese.<br />
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Ours is the age of technology: cell phones, internet, global transportation, modern careers, and all the responsibilities and demands that come with them. Ours is also the age of industrial food. The food industry is amazing in its size, efficiency, and convenience, but it has compromised our health. Many of us seek to return to producing and preparing our own food, but we have relied on the food industry for years and our only connection to Mother Wilder and those like her is memories of grandmothers and great-aunts. We have forgotten how to feed ourselves.<br />
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Not only that, the food industry has trained us to think short and cheap. We can pick up ready-made meals and snacks at Walmart or grab a drive-through meal at McDonalds for a few bucks. Raw vegetables, fruits, and meats are expensive and it is hard to find quality. Mother Wilder had to plan for hog slaughtering in the fall to feed her family all year; her homemade cheese probably lasted for months; the butter she churned might top her fresh bread for a week, the sweet potatoes and turnips had to last all winter, and she somehow had all those resources at her fingertips. Is it possible to cook like Mother Wilder? Is it possible to eat real food despite habits, customs, and systems to the contrary? With some practice and some knowledge, yes.<br />
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I am only 20 years old and I ate from the food industry during my early childhood. Our farm started as a small garden in hard, red soil and a handful of chickens. After a mere ten years of research, practice, work, and patience, my family and I now grow much of what we eat, and we cook three scrumptious meals a day for seven people. We want to share the good food we produce and the knowledge we have gained. Over the next months, we will do that here on the blog. It is possible to eat the marvelous fare that the Wilders enjoyed, and we want to make it possible for you, too.<br />
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Starting next week, I will tell you about the many things we and others like us have learned to produce, and the many ways those things can be used to feed you and your family. It is not difficult, it is simply different. But it was done in years past, and you can do it, too. <br />
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Anne Marie GreeneGreene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com0tag:blogger.com,1999:blog-1836209690519840332.post-40387641402704349892015-12-30T19:53:00.000-05:002015-12-30T19:53:46.390-05:00The Blog is Back!After a long time off, we decided to bring back the blog. Facebook is fantastic for photos, videos, and short updates, but we missed the opportunity to reflect and ramble. So, reflections and ramblings. A lot has happened on the Greene Family Farm since we posted about snow.<br />
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Puppies have happened.</div>
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Piglets have happened. Lots of piglets have happened!</div>
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Calves have happened.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcscrCkNP-yjS0uXqFjm7QvEDOEifgBruFRXb7rV5fQ0ZxW3c3CW6X0aWImHG6_PZ5ncJnr3e10TyXd5zvty2oAHHTjPmiNpPHFaHE7E2RVMluuIxVKFaeBSKSsQAWpxpfZ1vQ9Hj-mgke/s1600/IMG_4653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcscrCkNP-yjS0uXqFjm7QvEDOEifgBruFRXb7rV5fQ0ZxW3c3CW6X0aWImHG6_PZ5ncJnr3e10TyXd5zvty2oAHHTjPmiNpPHFaHE7E2RVMluuIxVKFaeBSKSsQAWpxpfZ1vQ9Hj-mgke/s400/IMG_4653.jpg" width="400" /></a></div>
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A pond has happened.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTL_g0NlgntKxXmbUqe3mlSuuAdRGpvNQlNxxzqfcxAhyphenhyphenAzvyZqxk2-GYMjswF9NI16upIfymhqxSBv93wW_R3hmfXr-tfur10lulcsoGLtuZz2u8oWUNuNcOAK0fGkxPt95tvIu2wWY-/s1600/IMG_5806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTL_g0NlgntKxXmbUqe3mlSuuAdRGpvNQlNxxzqfcxAhyphenhyphenAzvyZqxk2-GYMjswF9NI16upIfymhqxSBv93wW_R3hmfXr-tfur10lulcsoGLtuZz2u8oWUNuNcOAK0fGkxPt95tvIu2wWY-/s400/IMG_5806.JPG" width="400" /></a></div>
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Pies have happened. Lots of pies. Both sweet and savory.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQZr8viuVGhDaJqAPYgURarB2v7wIJH2R1uJNBDWIN63sL0AOU-JDnuuPCnkYPZE2w03-qvNcCmXoN_MZTTloYGSsWzTXmzyp21iMaqzcQ9et34_7SLsTAyd4EmmDV-k9k0rEjUjp-Dti/s1600/IMG_6362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQZr8viuVGhDaJqAPYgURarB2v7wIJH2R1uJNBDWIN63sL0AOU-JDnuuPCnkYPZE2w03-qvNcCmXoN_MZTTloYGSsWzTXmzyp21iMaqzcQ9et34_7SLsTAyd4EmmDV-k9k0rEjUjp-Dti/s400/IMG_6362.JPG" width="400" /></a></div>
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Bees have happened.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNzYgl-dFSWP2Qjp7OnBBgJ8IKZWAEbcg-gS6cR7NOLMMDatpx26OWhq5lncRBs3SK_d2C3Jd-6Lc_eISQ_Rbq43Tmg0ZiAWiuReQqxL9BsPHf4VVKmZF7f-BhU9U8wsVbhQY0bjZZjvo/s1600/IMG_4639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNzYgl-dFSWP2Qjp7OnBBgJ8IKZWAEbcg-gS6cR7NOLMMDatpx26OWhq5lncRBs3SK_d2C3Jd-6Lc_eISQ_Rbq43Tmg0ZiAWiuReQqxL9BsPHf4VVKmZF7f-BhU9U8wsVbhQY0bjZZjvo/s400/IMG_4639.jpg" width="381" /></a></div>
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Little Bit has happened.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbF3LhSJ6ZiuvTCOfSkte6rN0UlUbEekIKJDzjU-pZwaPqyqcYKw4DhgJgGV2q37KMkF-gZqsPCTkbGuQFc5lcFcRTrFyvAi7KAeOdO2h3ismc3QgQN-eOXKuOQVx6iMe5RM3NqbyWTN9/s1600/IMG_4585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbF3LhSJ6ZiuvTCOfSkte6rN0UlUbEekIKJDzjU-pZwaPqyqcYKw4DhgJgGV2q37KMkF-gZqsPCTkbGuQFc5lcFcRTrFyvAi7KAeOdO2h3ismc3QgQN-eOXKuOQVx6iMe5RM3NqbyWTN9/s400/IMG_4585.JPG" width="400" /></a></div>
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Bonfires have happened.</div>
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Chickens have happened.</div>
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Two Merry Christmases and one Happy New Year have happened.</div>
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There has been a lot of life and a lot of love at Greene Family Farm since we last posted about snow. We hope that your Christmas has been merry and that the year to come will be happy.</div>
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Greene Family Farmhttp://www.blogger.com/profile/09827080022607445716noreply@blogger.com2