SMALL FAMILY VALUE BOX $55.99
1 Whole Chicken
1 Applewood Ham (3.5-3.75 lb) – great for making Ham sandwiches for the family
1 pack Ground Beef
1 pack Mild Link Pork Breakfast Sausage
1 pack Smoked Polish Pork Sausage
1 pack Apple wood Smoked Bacon Pieces
LARGE FAMILY VALUE BOX $72.99
1 Whole Chicken
2 package Skinless Boneless Breast
1 Pork Shoulder (3.5-4.5 lb) – perfect for BBQ
1 pack Hot Italian Pork Sausage (is not really too hot – my 5 year old eats it)
1 pack Sweet Italian Pork Sausage
1 pack Mild Bulk Breakfast Sausage
2 packs Ground Beef
LAMB BOX - $43.99
1 pack of Lamb Loin Chops (4 per package)
1 package of Sun-Dried Tomato Lamb Sausage
2 packages of Lamb Riblets (perfect for crockpot or soup)
BEEF ROAST/GROUND BEEF BOX - $89.99
Buy fifteen 1 lb packs of Ground Beef- Get 1 Chuck Roast (about 3-4 lbs) free
GRILLING BOX - $63.99
1 Boston Butt
5 lb Ground Beef
1 pack Hot Italian Sausage (Link) – my 5 year old likes it
2 pack Sweet Italian Pork Sausage (Link)
GROUND BEEF SPECIALS:
Five (1lb) packs of Ground Beef - $5.50/lb
Ten (1lb) packs of Ground Beef - $5.00/lb
Twenty Five (1lb) packs of Ground Beef - $4.00/lb
CHICKEN BROTH BOX – $13.99
(Make your own big pot of stock. Just add vegetables and herbs, bring to a boil and then simmer all day, portion and then freeze. Much lower in sodium than store bought broth.)
1 package Chicken Backs
1 package Chicken Necks
1 package of Chicken Feet (Important for the collagen)
* Whole Chicken – By 2 or more for $3.99/lb, normally $4.50/lb
* Hot Breakfast Pork Sausage (Link or Bulk) - $5.00/lb (normally $6.00/lb), limited supply
* Beef Liver - $2.50/lb (normally $3.00/lb), limited supply
* Ground Raw Pet Food (2 lb packs) - $5.99 pack
Wednesday, June 8, 2011
Friday, May 13, 2011
Roasted Chicken with a Balsamic Glaze
Adapted from Lidia's Italian-American Kitchen
Ingredients:
2.5-3 lb Contentnea Red Chicken
salt
freshly ground black pepper
5 sprigs fresh rosemary leaves
10 sage leaves
2 bay leaves
¼ cup extra-virgin olive oil
2 bunches spring onions, trimmed and cut into 2-inch lenghts (about 2 cups)
1 cup carrots, peeled, trimmed, and thinly sliced
2 stalks of celery , thinly sliced
1 cup of sliced mushrooms
2 cups chicken stock (preferably homemade)
3 tablespoons balsamic vinegar
1 tablespoon honey
Directions:
Preheat the oven to 425 degrees F. Remove the neck and giblets from the chicken. Rinse the chicken under cold water and pat dry inside and out with paper towels. Season the bird generously with salt and pepper inside and out. Place one rosemary sprig, 2 sage leaves and 1 bay leaf in the body cavity of each bird.
Heat the oil in a heavy, flame-proof roasting pan or very large oven-proof skillet over medium heat. Add the spring onion, celery; carrots, mushrooms and the remaining rosemary and sage leaves and cook, stirring until the onions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the chicken breast side up over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and bird are golden brown-about 45 minutes.
Carefully tilt the pan and spoon off enough of the roasting juices to measure one cup, not including fat. Stir in the balsamic vinegar and honey until the honey is dissolved. Return the bird to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
Remove the bird from the oven, transfer to a platter, and cover with a tent of aluminum foil to keep it warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the vegetables through the sieve as possible. Skim the fat from the surface of the sauce and bring the sauce to a simmer while carving the bird. Once you have arranged the pieces on a platter spoon some of the roasting juices over it. Pass the remaining sauce separately.
Ingredients:
2.5-3 lb Contentnea Red Chicken
salt
freshly ground black pepper
5 sprigs fresh rosemary leaves
10 sage leaves
2 bay leaves
¼ cup extra-virgin olive oil
2 bunches spring onions, trimmed and cut into 2-inch lenghts (about 2 cups)
1 cup carrots, peeled, trimmed, and thinly sliced
2 stalks of celery , thinly sliced
1 cup of sliced mushrooms
2 cups chicken stock (preferably homemade)
3 tablespoons balsamic vinegar
1 tablespoon honey
Directions:
Preheat the oven to 425 degrees F. Remove the neck and giblets from the chicken. Rinse the chicken under cold water and pat dry inside and out with paper towels. Season the bird generously with salt and pepper inside and out. Place one rosemary sprig, 2 sage leaves and 1 bay leaf in the body cavity of each bird.
Heat the oil in a heavy, flame-proof roasting pan or very large oven-proof skillet over medium heat. Add the spring onion, celery; carrots, mushrooms and the remaining rosemary and sage leaves and cook, stirring until the onions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the chicken breast side up over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and bird are golden brown-about 45 minutes.
Carefully tilt the pan and spoon off enough of the roasting juices to measure one cup, not including fat. Stir in the balsamic vinegar and honey until the honey is dissolved. Return the bird to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
Remove the bird from the oven, transfer to a platter, and cover with a tent of aluminum foil to keep it warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the vegetables through the sieve as possible. Skim the fat from the surface of the sauce and bring the sauce to a simmer while carving the bird. Once you have arranged the pieces on a platter spoon some of the roasting juices over it. Pass the remaining sauce separately.
Sunday, May 8, 2011
May Specials from Rainbow Meadow Farms
May Specials:
5 lb Ground Beef - was $6.00/lb, now $5.50/lb
10 lb Ground Beef - was $6.00/lb, now $5.00/lb
25 lb of Ground Beef - was $6.00/lb, now $4.50 lb (Find some friends to split this GREAT VALUE with)
3 packs of Beef Kabobs (1.5-1.9 lb per package) - was $9.00/lb, now at the GREAT VALUE of $6.00/lb
2 lb Packs of Raw Pet Food (Ground Chicken Backs, Necks, Feet, Livers, Hearts) - $6.00/package SPECIAL
Lamb Bones - $1.50/lb (for Raw Pet Food or for Broth)
Pork Neckbones $1.50/lb (make a great crockpot BBQ dish or can be used as Raw Pet Food)
Whole Chickens - Buy 2, get them for $3.99/lb, normally $4.50/lb
Lamb Shanks - was $7.50/lb, now $6.99/lb
SMALL FAMILY VALUE BOX $45.99
1 packages of Skinless Boneless Breast
1 Whole Chicken
1 pack Ground Beef
1 Sweet Italian Chicken Sausage
1 pack of Applewood Ham Slices (.5-.7 lb)
1 package of Bratwurst or Mild Pork Sausage
1 pack of Applewood Seasoning Meat (end pieces of Applewood Bacon)
LARGE FAMILY VALUE BOX $68.99
1 Whole Chicken
2 package Skinless Boneless Breast
1 Beef Kabob (1.5-2 lbs)
1 pack Applewood Seasoning Meat (end pieces of Applewood Bacon)
1 Pork Shoulder - 3.5-4 lbs (perfect for BBQ)
1 Maple Pork Breakfast Sausage
.
5 lb Ground Beef - was $6.00/lb, now $5.50/lb
10 lb Ground Beef - was $6.00/lb, now $5.00/lb
25 lb of Ground Beef - was $6.00/lb, now $4.50 lb (Find some friends to split this GREAT VALUE with)
3 packs of Beef Kabobs (1.5-1.9 lb per package) - was $9.00/lb, now at the GREAT VALUE of $6.00/lb
2 lb Packs of Raw Pet Food (Ground Chicken Backs, Necks, Feet, Livers, Hearts) - $6.00/package SPECIAL
Lamb Bones - $1.50/lb (for Raw Pet Food or for Broth)
Pork Neckbones $1.50/lb (make a great crockpot BBQ dish or can be used as Raw Pet Food)
Whole Chickens - Buy 2, get them for $3.99/lb, normally $4.50/lb
Lamb Shanks - was $7.50/lb, now $6.99/lb
SMALL FAMILY VALUE BOX $45.99
1 packages of Skinless Boneless Breast
1 Whole Chicken
1 pack Ground Beef
1 Sweet Italian Chicken Sausage
1 pack of Applewood Ham Slices (.5-.7 lb)
1 package of Bratwurst or Mild Pork Sausage
1 pack of Applewood Seasoning Meat (end pieces of Applewood Bacon)
LARGE FAMILY VALUE BOX $68.99
1 Whole Chicken
2 package Skinless Boneless Breast
1 Beef Kabob (1.5-2 lbs)
1 pack Applewood Seasoning Meat (end pieces of Applewood Bacon)
1 Pork Shoulder - 3.5-4 lbs (perfect for BBQ)
1 Maple Pork Breakfast Sausage
.
Friday, April 1, 2011
April Specials
APRIL SPECIALS:
Small Family Value Box - $45.99
1 Skinless/Boneless Chicken Breast
2 packs of Drumsticks
1 pack of Ground Beef
1 pack of Boneless Beef Stew
1 pack of Spinach/Garlic Chicken Sausage
1 pack of Pork Chops (2 in pack)
1 pack of Mild Pork Sausage (Bulk or Link, you choose)
Large Family Value Box - 67.99
1 Whole Chicken
2 Skinless Boneless Breast
1 pack of Pork St. Louis Ribs
1 pack of Applewood Smoked Bacon
2 packs of Drumsticks
1 pack of Sweet Italian or Hot Italian Pork Sausage (you choose)
1 pack of Ground Beef
1 pack of Boneless Beef Stew
Beef Roast/Ground Beef Box - $49.99
1 Sirloin Tip Roast (about 3-3.5 lbs)
5 lb of Ground Beef
Grilling Box - $29.99
2 packs of Drumsticks
1 pack of Bratwurst
1 pack of Beef Kabob
1 pack of Ground Beef
Chicken Broth Box - $13.99
(Make your own big pot of stock. Just add vegetables and herbs, bring to a boil and then simmer all day, portion and freeze. Much lower in sodium than store bought broth.)
1 pack of Chicken Backs
1 pack of Chicken Necks
1 pack of Chicken Feet (for collagen)
Other Specials:
5 packs of Chicken Drumsticks(Great for Barbeque or making chicken salad) - normally $4.50/lb, now $3.50/lb
Small Family Value Box - $45.99
1 Skinless/Boneless Chicken Breast
2 packs of Drumsticks
1 pack of Ground Beef
1 pack of Boneless Beef Stew
1 pack of Spinach/Garlic Chicken Sausage
1 pack of Pork Chops (2 in pack)
1 pack of Mild Pork Sausage (Bulk or Link, you choose)
Large Family Value Box - 67.99
1 Whole Chicken
2 Skinless Boneless Breast
1 pack of Pork St. Louis Ribs
1 pack of Applewood Smoked Bacon
2 packs of Drumsticks
1 pack of Sweet Italian or Hot Italian Pork Sausage (you choose)
1 pack of Ground Beef
1 pack of Boneless Beef Stew
Beef Roast/Ground Beef Box - $49.99
1 Sirloin Tip Roast (about 3-3.5 lbs)
5 lb of Ground Beef
Grilling Box - $29.99
2 packs of Drumsticks
1 pack of Bratwurst
1 pack of Beef Kabob
1 pack of Ground Beef
Chicken Broth Box - $13.99
(Make your own big pot of stock. Just add vegetables and herbs, bring to a boil and then simmer all day, portion and freeze. Much lower in sodium than store bought broth.)
1 pack of Chicken Backs
1 pack of Chicken Necks
1 pack of Chicken Feet (for collagen)
Other Specials:
5 packs of Chicken Drumsticks(Great for Barbeque or making chicken salad) - normally $4.50/lb, now $3.50/lb
No Produce CSA this year
After much consideration, the kids and I have decided not to offer a Produce CSA this year. I am on the road a lot traveling to help communities across the US rebuild their local slaughter/processing infrastructure and marketing of their farm products. I am also serving on an advisory committee in Washington DC. Along with the responsibilities of running the family farm, there is not any extra time to take on more work. The kids are also taking tougher courses in their homeschooling this year like Latin, Pre-Algebra, Rhetoric and Chemistry which require a more concentrated effort to master. So, as much as we enjoyed working in the garden and growing some really unique and flavorful veggies, we have decided that taking on that level of responsibility this year just is not feasible. We would like to thank all of you that supported the kids in their endeavor. They have learned a lot and will be putting their entrepreneurial skills to work in the future with other farm projects. Warmest Regards, Genell Pridgen
Sunday, February 20, 2011
Bobotie (ground beef version)
I wanted to share this recipe for Bobotie - the national dish of South Africa. There are several versions. The ingredients and actual recipe changes from family to family. This one uses ground beef instead of ground lamb.
1 1/4 lb of ground beef
1 medium red onion, finely chopped
1 TBSP curry powder
2 cloves of garlic, minced
1/2 tsp ground cumin
8 oz of chopped canned tomatoes
1/2 tsp crushed coriander seeds
1/4 cub bread crumbs
1/4 cup creamy peanut butter
2 tsp salt,
1 cup of milk
2 large eggs
2 egg yolks
pinch of ground nutmeg
Heat a large heavy pot over medium-high heat. Brown beef and onion. Stir in garlic, curry powder, cumin, coriander and tomatoes. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
Stir in bread crumbs, peanut butter, 1 1/2 tsp of salt and 1/2 cup of water. Cook for 15 minutes, stirring occasionally. Remove the beef mixture from the pot and drain on paper towels. Transfer to a plate and cool for 20 minutes.
Preheat oven to 350 degrees. Butter a 2 quart baking dish. Spread the beef mixture in the bottom of the pan. Press down. Whisk together the milk, eggs, egg yolks, nutmeg and the remaining 1/2 tsp salt and pour over the beef.
Set the baking dish into a larger baking pan and add enough hot water to the large pan to come 1 inch up the sides of the baking dish. Cover w/ aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, until the topping is golden brown.
1 1/4 lb of ground beef
1 medium red onion, finely chopped
1 TBSP curry powder
2 cloves of garlic, minced
1/2 tsp ground cumin
8 oz of chopped canned tomatoes
1/2 tsp crushed coriander seeds
1/4 cub bread crumbs
1/4 cup creamy peanut butter
2 tsp salt,
1 cup of milk
2 large eggs
2 egg yolks
pinch of ground nutmeg
Heat a large heavy pot over medium-high heat. Brown beef and onion. Stir in garlic, curry powder, cumin, coriander and tomatoes. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
Stir in bread crumbs, peanut butter, 1 1/2 tsp of salt and 1/2 cup of water. Cook for 15 minutes, stirring occasionally. Remove the beef mixture from the pot and drain on paper towels. Transfer to a plate and cool for 20 minutes.
Preheat oven to 350 degrees. Butter a 2 quart baking dish. Spread the beef mixture in the bottom of the pan. Press down. Whisk together the milk, eggs, egg yolks, nutmeg and the remaining 1/2 tsp salt and pour over the beef.
Set the baking dish into a larger baking pan and add enough hot water to the large pan to come 1 inch up the sides of the baking dish. Cover w/ aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, until the topping is golden brown.
Wednesday, February 16, 2011
February Specials - Finally
Sorry y'all. We've been so busy this month that I haven't had time to figure out specials for February. I'm just getting time now. Here they are:
Beef Box A: $25.00
1 pack Kabobs (1.5-2.2 lbs)
1 pack Osso Bucco (1.8-2.6 lb)
...
Beef Box B: $25.00
1 pack Boneless Stew (1-1.5 lb)
1 Brisket (2-2.5 lb)
Chicken Broth Box: $12.99
1 pack of Chicken Backs
1 pack Necks
1 pack of Feet
Beef Liver - $2.50/lb
Pork Chorizo Link - $6.50/lb
Ground Pork - $5.50/lb
Large Eggs 2 doz/$6.00
Jumbo Eggs $3.50 doz
Beef Box A: $25.00
1 pack Kabobs (1.5-2.2 lbs)
1 pack Osso Bucco (1.8-2.6 lb)
...
Beef Box B: $25.00
1 pack Boneless Stew (1-1.5 lb)
1 Brisket (2-2.5 lb)
Chicken Broth Box: $12.99
1 pack of Chicken Backs
1 pack Necks
1 pack of Feet
Beef Liver - $2.50/lb
Pork Chorizo Link - $6.50/lb
Ground Pork - $5.50/lb
Large Eggs 2 doz/$6.00
Jumbo Eggs $3.50 doz
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