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Baby Animals

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Hot off the Grill - It's the May CSA

It's grill time people. IT'S GRILL TIME!!!! This month's share celebrates this by bringing you products that are meant to get you outside and over that open flame. IMG_3054

First up, the beef. In this month's share, you'll find some burger patties that are flat-out delicious with just salt and pepper, but also a flank steak. The most common use for flank steak is fajitas. While fajitas are a perfectly fine preparation, with a little bit of work and awareness of how to cut the steak, you can create a grilled steak that everyone will love. When cooking flank steak, we simply use salt and pepper, but this steak is well suited for any marinade or rub. When you're ready to cook, generously season the meat and then cook over a high heat for only a couple of minutes per side (depends on thickness of course). You want to be sure to not overcook the meat, as it has the potential to get tough if given the opportunity. You're also going to want to ensure adequate resting time, generally about the same amount of time that you took to cook the steak. Once well rested, slice the meat and serve to your family and/or guests. It's not your standard slicing though, as you're going to want to slice it -across- the grain to help tenderize the cuts. Here is a good video.

https://www.youtube.com/watch?v=m_WF-aUCOCk

Once you're all set with the cutting, there's nothing left to do but open a beer or a bottle of wine and enjoy the beautiful weather.

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Pork chops are probably the best grilled item on a pig, at least in my opinion. They have great marbling (at least ours do ;) ), a nice fat cap and don't take too long to cook. That's where people go wrong with pork chops though— they overcook them. This country has been told for so long to cook pork to 150 or 160 or even higher, but really, the optimal temperature in our opinion is about 135-140. They'll be just a little bit pink in the center and absolutely perfectly juicy. With this being the first opportunity to try pork raised our way, I suggest using the opportunity to just do salt and pepper for seasoning so that you can clearly taste the difference. As for cooking, you're looking at 3 - 4 minutes per side for a room temperature pork chop and the same rules as above for resting. After that, slice and enjoy with a nice spring salad or even some smashed potatoes. There really is no wrong side when it comes to pork chops, so just enjoy the flavor with whatever you enjoy on the side.

Please remember that the fat on this pork is not the fat you know from the grocery store!  These pigs were finished on barley, which makes their fat snow-white, softer, more flavorful [some would say "nutty"]— you may even notice that it looks and feels different on your hands as you prepare it.  You may be tempted to cut the fat off, but this fat is partially unsaturated, like olive oil.  It's good and good for ya!  If nothing else, you can save it and use it when you're cooking something else, to grease your skillet or flavor a soup.  But, you might find that you like it just as it is, on the chop as part of the bite.

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Jasper & Sage

IMG_6281After the wild success of Christian's post about The $18 Chicken last week, we've been playing catch-up on calls, emails, comments and messages.  If you haven't heard back from us yet, we apologize... we're not ignoring you.  My phone died among some other things, so, ya know, try to get in touch with us again if would! The other, arguably more distracting thing happening here on the farm is the arrival of two very sweet baby goaties.  They were born 5 days apart, and are best friends.  Jasper is the brown w/black stripe buckling, while Sage is his wildly-colored and fuzzy half sister!  I could go out and sit with them forever, just watching them play.  They love to jump on and off of just about anything, including their mamas, the barn, and chickens!  Sage also loves to chase and butt the chickens.  Jasper is more interested in people.

There are few things as adorable as a baby goat, so we're just taking time to sit with them and enjoy it.  Soon they'll be big enough to get into trouble, and they won't be quite as cute.  Well, that might not be true.

Everything is but a hop, skip and a jump away when you're a goat.

Look at that face... <3

 

 

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Piggy Fever

Sage in Bloom Wow.  So we meet again, blog space.  It's been a while!

Umm... so... we have piglets!!  They're 4 weeks old, robustly healthy and wildly polka-dotted.  Gnocchi has been a wonderful mother to them, and we couldn't be happier.  She was 5 days late so we did some major sweating and all-nighters while she remained cool, calm and collected and built a snug straw nest for them as she waited.

We will keep 4 of the piggies... one gilt, to breed, and 3 barrows to raise out for our next generation of pork.  Another gilt will be headed to Napoleon Ridge Farm near Cincinnati.  Two gilts will be headed Up North to live with fellow Grrls Meat Camp member Chef Lori Swonder.  The only boar we didn't castrate will be going to another local farm, Frosty Acres.  Looks like Gnocchi & Orson's babies will be taking over the world!

Gnocchi and newborn piggies

Mucca, 3 minutes old  <3

Piggie Butts!

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In Bloom

Last weekend we spent a rare weekend away, wining and dining our way through some of Chicago's best restaurants and bars, though there are many from which to choose— the storied Alinea, Nico Osteria, EL Ideas, Three Dots and a Dash, Billy Sunday, Avec.   You know, pretty much the exact opposite of our everyday farm lives.  It was wonderful to be there with my mom and brother, strolling along the city streets without many cares in the world.

But it is strange, too, to be away from the farm.  There's a feeling of being lost, when you realize in the hotel room that there's no dogs underfoot, no roosters crowing outside your window, no goats screaming for their dinner [even though it may only be 3 pm].  I couldn't help but watch people meandering as aimlessly as we were, wondering— what do they do with their time?  We've been making our dreams a reality at Ham Sweet Farm for a little over a year now, and I already can't remember what it feels like to wake up with nothing to do.  Even on our do-nothing days, chores are still happening in the morning and evening.  And when we're away, the desire to constant check in at home is almost obsessive-compulsive.  Oh, it's been 20 minutes, do you think so-and-so is ok or that goat jumped out the fence again?  Are the dogs behaving?  Did the basement flood?

When we left, buds on our fruit trees had been threatening to open, but weren't quite ready to commit yet given this year's wild weather patterns.  Nothing was really blooming, although the grass had started to green up.  But, oh, after 3 days absence...

Edible flowers everywhere!

It was a wonderful gift to come home to.  We will have apples and pears and maybe even peaches this year!  I guess life really does go on.  Mother Nature adapts far better than we ever could.  And on that note... we are officially on piglet watch!  Our beautiful gilt Gnocchi is due next Monday.  She has started to show the final signs of impending birth.  To say we are excited would be a vast understatement!  As a first-time mama, we will be watching closely to make sure things go as well as possible.  We'll be sure to keep you posted!

Gnocchi looking plump... beginning to bag up!

 

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