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AUGUST 2018 csa

Info about this month's CSA share

ROOSTER SAUSAGE

Joyce Farms, Winston Salem NC

To most, the thought of eating rooster evokes images of a tough, dry bird. Contrary to popular belief, rooster can be succulent and rich, with dark, flavorful meat. For this pickup, we took whole roosters and ground the meat with a blend of ginger, garlic, soy sauce, fish sauce, cilantro and black pepper. Simply sear in a hot pan until cooked through, or try this recipe below:

Rooster sausage “popsicles” with sweet & sour sauce

rooster sausage

2-3 lemongrass stalks

1/2 c. water

1/4 c. soy sauce

2 tblsp rice wine vinegar

2 tblsp corn starch

2 tblsp sugar

Combine water and sugar in a pot. In a separate bowl, combine rice wine vinegar and cornstarch; whisk to dissolve cornstarch. Add cornstarch slurry to the pot of water & sugar and bring to a simmer while whisking; turn off heat and set aside.

Cut lemongrass stalks in half lengthwise and then into 4-inch strips. Hand form sausage into patties around lemongrass stalks (to resemble a popsicle), with 2 inches of lemongrass stalk left exposed. Roast in a preheated 400 deg oven or sear in a pan until cooked through; approximately 15-20 mins or until an internal temperature of 165 deg has been reached. Briefly warm sauce and then generously brush over sausage; mix in your favorite steamed veggies and enjoy!  

RABBIT TERRINE

Pitchfork Farm, Fairview NC / Carolina Heritage Farm, Pamplico SC

A blend of rabbit and pork, this style of terrine is lean and flavorful with notes of tarragon and thyme. Slice thin on crusty bread with local lettuce and tomato for a tasty sandwich, or simply enjoy with good cheese and crackers.

GROUND BEEF

Shipley Farm, Vilas NC

The Shipley family raises premium cattle on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production. Free of hormones and antibiotics, they are supplemented with a vegetable feed and dry aged for the best flavor, tenderness, and marbling.

Suggested cooking instructions:

Season beef and brown in a pan for the perfect addition to a hearty pasta sauce, or mix with worcestershire, dijon, garlic, herbs, salt & pepper for the perfect burger or meatballs.

BEEF ROASTS

Shipley Farm, Vilas NC                                        

Suggested cooking instructions:

Cook low and slow; season with salt & pepper and sear in a hot pan with lard until brown. Transfer to a crock pot and slow cook in stock until tender (~3 hrs). Great as a centerpiece for dinner or an addition to a hearty soup.

GROUND PORK

Carolina Heritage Farms, Pamplico SC                                        

Carolina Heritage Farms raises a variety of heritage breed pigs in Pamplico, SC. From gloucestershire old spot to mangalitsas, each breed has it’s own unique properties and characteristics. Bred on a nutrient rich diet of foraged acorns, roots and greens, with a supplementation of spent grain, butternut squash and soybeans, these pigs are truly a treat to experience.  

Suggested cooking instructions:

Season with maple syrup, salt & pepper and form into patties for a quick and delicious breakfast sausage. Ground pork also makes a fantastic and juicy meatball.

PORK STEW MEAT

Carolina Heritage Farms, Pamplico SC                                                                              

Suggested cooking instructions:

Treat this as you would a roast; cook low and slow by braising and serve as a dinner centerpiece. Also makes a great addition to a hearty soup.

BEEF SUET

A great cooking fat medium; suet is neutral in flavor and has a high smoking point.

DUCK STOCK

Rich and flavorful, use as a base for a soup or to cook vegetables or proteins in.

july 2018 csa

Info about this month's CSA share

DUCK CONFIT

Joyce Farms, Winston Salem NC

A classic French delicacy, confit is prepared in a centuries-old process of preservation that consists of salt curing and then slow rendering in it's own fat. The result is rich, tender and flavorful. These bone-in duck legs are fully cooked and best enjoyed by simply reheating in a 350 deg oven for 15-20 minutes, until warmed through. A wonderful addition to a salad, with lentils or potatoes, or with grilled vegetables and fresh berries. 

TERRINE

Carolina Heritage Farms, Pamplico SC

Another French classic, this charcuterie item is essentially a coarse, country-style pate. The terrine is named for the vessel in which it is cooked, a terrine mold. Most terrines begin with a base of pork, eggs, and breadcrumbs, but truly the sky is the limit when it comes to flavor profiles or additional culinary delights that one may add to a terrine. 

This month's terrine is seasoned with herbs de Provence, chicken livers, brandy, thyme and garlic. It is fully cooked and ready to enjoy. Simply slice and serve cold with a spicy dijon and pickles. A great addition to a picnic or charcuterie board, or just as a grab and go snack. 

PORK ROASTS

Carolina Heritage Farms, Pamplico SC

Roasts should be prepared with these two words in mind: low and slow, meaning slow cooked over low heat. These roasts can be braised or confit'd in a low temp oven (250 deg) for 3-5 hours to achieve a tender and moist roast. 

BEEF STEAKS

Shipley Farm, Vilas NC

Best enjoyed rare to medium rare, simply season with salt and pepper and sear in a pan or on the grill. Looking for something to accompany your steak? Try JT's recipe for salsa verde: 

1/4 c. chopped olives

1/8 c. chopped capers

1/4 c. chopped parsley 

1 tbsp chopped garlic 

1/8 c. diced shallot 

1/2 c. olive oil 

the juice of three lemons 

1 tsp salt & 1 tsp cracked black pepper 

1 tbsp fish sauce 

Simply combine all of the ingredients in a bowl, mix well and enjoy on your steak! 

 

june 2018 csa

Info about this month's CSA share

HERITAGE BACON

Carolina Heritage Farms, Pamplico SC

Made from the belly of Gloucestershire Old Spot, a historic pig breed known for its distinctive white coat with black spots. Developed in Gloucestershire, England and brought to the U.S. in the early 1900's, this heritage breed was nearly extinct by the 1990's, but has since gained a resurgence among a handful of heritage farmers.

Our bacon is salted for seven days and then smoked over applewood and we pride ourselves on this breakfast staple! Everything is better with bacon, especially when it's not pumped full of additives and fillers. Carolina Heritage Farm raises a variety of heritage hogs, on pasture, without growth hormones or antibiotics in Pamplico, SC.

PORK CHOPS

Carolina Heritage Farm, Pamplico SC

An easy dinner protein, you can simply season well with salt & pepper and sear in a hot pan with oil or lard, 3-5 mins per side. Next, transfer pan to a 350 deg oven and finish, 5-10 mins. 

Suggested Chef's recipe:

1 cup pineapple juice

2 pineapple rings

1/2 cup soy sauce 

1/4 cup fish sauce 

juice & zest form 1 lime 

2 cloves of crushed garlic

1 sliced shallot 

2 sprigs of thyme 

- combine all ingredients and place with defrosted pork chops in a ziplock bag

- refrigerate 1-2 hours 

- remove pork and pineapple rings 

- preheat a gas or charcoal grill until grates are very hot

- season pork and pineapple with black pepper and light salt 

- grill pork 6-8 mins each side to reach an internal temp of 145 deg 

- let rest off the grill for 10 mins 

- mark the pineapple on the grill and serve with finished pork chops 

GROUND BEEF

Shipley Farm, Vilas NC 

The Shipley family has been breeding and raising premium quality beef in the heart of the Southern Appalachian Mountains since 1872. Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production.  Raised free of hormones and antibiotics, they are supplemented with a vegetable based feed and dry aged for the best flavor, texture, tenderness, and marbling. 

Suggested cooking instructions:

Season beef and brown in a pan for the perfect addition to a hearty pasta sauce, or mix with worcestershire, dijon, garlic, herbs, salt & pepper for the perfect burger or meatballs. 

POULET ROUGE CHICKEN

Joyce Farms, Winston Salem NC                                         

The Poulet Rouge was personally selected by Ron Joyce in 2003 from the French Label Rouge Program while visiting France to study the country's elite poultry industry in pursuit of finding the best-tasting chicken in the world. He coined the name "Poulet Rouge Fermier" for this new bird that he would grow in the United States according to standards highly similar to the Label Rouge guidelines. The Poulet Rouge is therefore unique to America as the country's first and only authentic genetic line from France's Label Rouge Program. These birds are raised with no pesticides, animal by-products, hormones, growth stimulators or antibiotics ever.

Suggested cooking instructions:

Season well with salt & pepper and throw it on a hot grill or roast in a 400 deg oven for 20-30 mins, or until chicken reaches 165 deg. 

 

OCTOBER 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

 

JERK HERITAGE ROOSTER

Joyce Farms, Winston Salem NC

The young rooster produces an abundance of tender, dark, rich meat. Brined for 12 hours with allspice, ginger, clove, cinnamon, salt & sugar, then wood-smoked for 3 hours, these birds are fully cooked, but would be best enjoyed with a little extra time in the oven or crockpot. Joyce Farms raises animals with no pesticides, animal by-products, hormones, growth stimulators or antibiotics ever.

Suggested cooking instructions:

Add stock to a baking dish and cover; bake for 30 mins at 350 deg. Or add stock to a crockpot and slow-cook for 1 hour. 

PORK LOIN & PORK CHOPS

Carolina Heritage Farm, Pamplico SC

The Gloucestershire Old Spots is a historic pig breed known for its distinctive white coat with black spots. Developed in Gloucestershire, England and brought to the U.S. in the early 1900's, this heritage breed was nearly extinct by the 1990's, but has since gained a resurgence among a handful of heritage farmers. Carolina Heritage Farm raises a variety of heritage hogs, on pasture, without growth hormones or antibiotics in Pamplico, SC. 

Suggested cooking instructions:

Season well with salt & pepper and sear in a hot pan in oil or lard, 3-5 mins per side. Transfer pan to a 350 deg oven and finish, 5-10 mins. 

BEEF ROASTS (shanks & sirloins)

Warren Wilson Farm, Swannanoa NC 

Warren Wilson College is an agricultural college based in Swannanoa NC, with a fully functioning, sustainable farm. 

Suggested cooking instructions:

Season with salt & pepper and sear in a hot pan with lard until brown. Transfer to a crock pot and slow cook in stock until tender (~3 hrs)

CULOTTE STEAK

Warren Wilson Farm, Swannanoa NC

Cut from the cap of the top sirloin, this boneless steak is lean and very flavorful.     

Suggested cooking instructions:

Season well with salt & pepper and sear in a hot pan in oil or lard, 3-5 mins per side. Transfer pan to a 350 deg oven and finish, 10-15 mins. 

BEEF STEW MEAT  

Warren Wilson Farm, Swannanoa NC   

Suggested cooking instructions:

As the name suggest, these cubes of beef would make the perfect addition to a hearty, slow-cooked stew. Alternately, they can be well-seasoned & skewered, cooked over the grill or broiled for a quick & easy dinner. 

LIVERWURST

Carolina Heritage Farm, Pamplico SC

Made with pork belly, heart & liver and whipped with butter, garlic, thyme, bone broth & cider, this spreadable pate is best enjoyed on toast or crackers. 

   

sEPTEMBER 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

 

POULET ROUGE CHICKEN

Joyce Farms, Winston Salem NC                                         

The Poulet Rouge was personally selected by Ron Joyce in 2003 from the French Label Rouge Program while visiting France to study the country's elite poultry industry in pursuit of finding the best-tasting chicken in the world. He coined the name "Poulet Rouge Fermier" for this new bird that he would grow in the United States according to standards highly similar to the Label Rouge guidelines. The Poulet Rouge is therefore unique to America as the country's first and only authentic genetic line from France's Label Rouge Program. These birds are raised with no pesticides, animal by-products, hormones, growth stimulators or antibiotics ever.

Suggested cooking instructions:

Season well with salt & pepper and throw it on a hot grill or roast in a 400 deg oven for 20-30 mins, or until chicken reaches 165 deg. 

PORK BELLY

Carolina Heritage Farm, Pamlico SC 

Butchered from a guinea hog, this American breed is thought to have originated in West Africa before making it's way to the U.S. some 200 years ago. A very rare breed, the guinea hog is smaller than the average hog, weighing in around 150 lbs. They are excellent foragers, with a penchant for acorns and make wonderful additions to homesteads, due to their smaller size and docile nature. Their flavorful meat and rich lard make guinea hogs an excellent hog for charcuterie applications. 

Suggested cooking instructions:

Season with a dry rub of salt, sugar & a pinch of pepper; generously cover the pork belly with rub and refrigerate overnight. Roast in a hot oven (~450 deg) for 30 mins, then lower temp to 350 and finish roasting for an additional 60 min. You can enjoy the pork belly as is or wrap it tightly, refrigerate and reheat to order. Makes a wonderful addition to stir-frys, ramen, or roasted veggies. If you're feeling adventurous, try your hand at some homemade bacon :) 

GROUND BEEF

Shipley Farm, Vilas NC 

The Shipley family has been breeding and raising premium quality beef in the heart of the Southern Appalachian Mountains since 1872. Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production.  Raised free of hormones and antibiotics, they are supplemented with a vegetable based feed and dry aged for the best flavor, texture, tenderness, and marbling. 

Suggested cooking instructions:

Season beef and brown in a pan for the perfect addition to a hearty pasta sauce, or mix with worcestershire, dijon, garlic, herbs, salt & pepper for the perfect burger or meatballs. 

COPPA

Carolina Heritage Farm, Pamlico SC

Dry cured for 6 months from a Gloucester Old Spot hog, also known as the "orchard pig" due to it's affinity for foraging in apple orchards. An Italian specialty, coppa (or capocollo) is a whole muscle cure, taken from the Boston butt. Rubbed with salts & sugar and hung to cure, the final product is rich in color and laced with fat, giving it it's soft texture, juicy consistency and full bodied flavor. Best enjoyed as an appetizer or an addition to salads or pizza.   

 

AUGUST 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

 

BRESSE CHICKEN (1/2 CHICKEN)

Elder Vine Farm, Marshall NC                                         

This is no ordinary chicken....Polet de Bresse is a French breed developed by the Gaul peasants over 500 years ago. This breed is the only poultry granted an appellation of origin by the French Government, hence these birds are referred to the American Bresse, out of respect.  They are red combed, white feathered, blue footed and the only chicken which infuses their flesh with fat, resulting in a lush, rich, marbled meat - very different than your grocery store chicken. What the Mangalitsa is to pork, the Bresse is to chicken.

Held to meticulous standards in regards to breeding, pasture, feed and slaughter, these unique heritage birds are not to be missed. 

Suggested cooking instructions:

Let the flavor of this chicken speak for itself; simply season both sides with salt & pepper and roast in a 400 deg oven for 20-30 mins, or until chicken reaches 165 deg. 

MANGALITSA PORK SAUSAGE

Carolina Heritage Farm, Pamlico SC 

A heritage breed, indigenous to Hungary, the Mangalitsa translates to "hog with a lot of lard". 

The Mangalitsa has a generous layer of fat encapsulating meat that is considered among the tastiest pork in the world. The meat of the Mangalitsa pig is reddish, highly marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. Mangalitsa pork often gets turned into sausage, salami, or whole muscle cures. Because of the high fat content, cured Mangalica pork products can spend a longer time drying, which deepens the flavor without losing moisture. 

Our sausage is simply seasoned with Hungarian paprika, salt and pepper, allowing the rich, flavorful characteristics of the Managlitsa to shine through. 

Suggested cooking instructions:

Great when poached in beer or simply cooked on the grill

STEAK SKEWERS

Shipley Farm, Vilas NC 

The Shipley family has been breeding and raising premium quality beef in the heart of the Southern Appalachian Mountains since 1872.  W.E. Shipley, brought the first registered Hereford bull into NC from Virginia in 1897, walking the bull behind a horse-drawn wagon. Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production.  They are supplemented with a vegetable based feed and dry aged for the best flavor, texture, tenderness, and marbling.

Suggested cooking instructions:

Season well and simply grill or broil for a quick and delicious dinner

CRETONS

Bear Creek Farm, Leipers Fork TN

Cretons, popular among New Englanders and French-Canadians this breakfast type of rillette is made by cooking pork with garlic, onions and warm spices down with local milk until it forms almost a caramel and mixed together with the rendered pork fat. Spread this on your morning toast for a very unique treat.

JULY 2017 CSA

Info about this month's CSA shares **specific contents vary in each share**

PORK ROASTS

Carolina Heritage Farm                                        

Consisting of picnic shoulder, Boston butt or sirloin, these cuts are perfect for slow cooking. Recommended cooking methods include braising, smoking and confiting.

Suggested cooking instructions:

Season with salt & pepper and sear in a hot pan with lard until golden brown. Transfer to a crock pot and slow cook until tender (~3 hrs) 

FATTY PATTY'S

Warren Wilson College Farm                                  

Grass-fed beef burger patties that are seasoned with salt, pepper, worcestershire, dijon & garlic then wrapped in caul fat to help keep them juicy - throw them on the grill or sear in a cast-iron pan for the perfect burger

CHICKEN SAUSAGES

Joyce Farms                                                              

These sausages were made from poulet rouge chickens, a heritage breed known for their slightly darker & flavorful meat due to genetics and pasture raising. Ground leg & thigh meat and hand-chopped breast, combined with preserved meyer lemon, rainbow chard and garlic, these sausages are ready to grill or roast.  

CHICKEN WINGS

Joyce Farms                                                              

Wings from the poulet rouge chickens were cured, smoked & confited. They are fully cooked and ready to be fried, grilled or roasted. 

N'DUJA

Carolina Heritage Farm                                             

N'duja (pronounced "un-do-yah") is a spicy, spreadable pork sausage from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as offal, roasted peppers and a mixture of spices. This version was made with espelette peppers, paprika, kaffir lime and Thai chilis. N'duja is perfect on it's own, spread onto toasted bread, or incorporated into a pasta sauce. 

CHICKEN LIVER MOUSSE

Joyce Farms poulet rouge chicken livers, seared with shallot, garlic & thyme then whipped with butter. A French classic, this decadent pâté is excellent on toasted bread or crackers. 

HAM HOCK RILLETTES

Carolina Heritage Farm                                            

French cooking at it's best, rillettes are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. This version was made with brined & smoked ham hocks, then seasoned with fish sauce, garlic & herbs, and is another great spreadable addition to good bread or crackers.