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We sold some of our laying flock to our lovely neighbors and friends Alice and Loren. They also feed their gals Sctrach and Peck feed and the eggs are delicious (we are their newest customers!) if you are looking for eggs, now that the Sandy Spade went up in smoke, please call these gals 360-853-7432.
Happy Fall everyone! The past week has blessed us with gorgeous fall weather for harvesting veggies, putting the garden to bed, planting garlic and a wonderful visit from Brandie's mother. We cooked several mouth watering meals with farm fresh ingredients, including this one with a delicious tangy vinegar sauce. For instructions on how to part a whole chicken watch this youtube video.
Lyon Style Chicken with Vinegar Sauce
- 3 tablespoons extra-virgin olive oil
- One 4-pound chicken, cut into 10 pieces
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- 1 cup Banyuls vinegar or red wine vinegar
- 2 cups chicken stock
- 1/4 cup crème fraîche
- Herbed Steamed Rice, for serving
- Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf.
- Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate.
- Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the crème fraîche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper and serve with the Herbed Steamed Rice.
Fresh pastured chicken will be available for pickup on the farm Sunday, September 11th from 10:00 am to 4:00 pm. Please let us know if you would like a fresh chicken or just come by the farm during those hours. This is our last chicken harvest of the year and is a great opportunity to stock up for winter! We will also be selling fingerling potatoes, gourmet heirloom garlic and pasture raised eggs.
Looking forward to seeing you this Sunday!
We have our farm stand set up at Sauk Mountain Pottery today. We are selling frozen pastured chickens, garlic, potatos, tomatoes, hot peppers, and more. Hope to see you there!
There is a new movie on small farms that will be released this fall. Farmageddon tells the story of small, family farms that were providing safe, healthy foods to their communities and were forced to stop by agents of misguided government bureaucracies, and seeks to figure out why. Filmmaker Kristin Canty’s quest to find healthy food for her four children turned into an educational journey to discover why access to these foods was being threatened. What she found were policies that favor agribusiness and factory farms over small family-operated farms selling fresh foods to their communities. Instead of focusing on the source of food safety problems — most often the industrial food chain — policymakers and regulators implement and enforce solutions that target and often drive out of business small farms that have proven themselves more than capable of producing safe, healthy food, but buckle under the crushing weight of government regulations and excessive enforcement actions. Farmageddon highlights the urgency of food freedom, encouraging farmers and consumers alike to take action to preserve individuals’ rights to access food of their choice and farmers’ rights to produce these foods safely and free from unreasonably burdensome regulations.
Our largest challenges this year involve these types of issues and we are hopeful that this film will successfully educate folks on the importance of these food issues. Click here to watch the trailer.
Please email or call us with questions and we hope to see you soon, cheers, Brandie and Bradley
It has been five months since our gals arrived on the farm as day old chicks. Now they are out in the pasture sounding and acting like adult chickens……laying eggs included! The eggs are so delicious. The yolks are a deep orange color, the whites are firm and shells are thick. Do not be fooled by the labels in the stores. “Free range” eggs are not raised outdoors and can not compare to pastured eggs. We are selling pullet eggs for $4 a dozen and large eggs for $5 a dozen. Come on by the farm to pick up your eggs and meet the gals.
