The most common thing our readers tell us is, “I just wish I could visit your farm.”
But that’s just not possible given we have readers all over the continent and even some on other continents.
Who else is so ready to start planting wonderful things like this?
As I’m writing this, there’s just enough chill in the air that I had to stop and close some of the windows.
The sunflowers are in full glorious bloom.
In Part 1 of our mini series on cooking Duck, I talked about how my kids now prefer duck over any other meat.
In that same post, I go through common duck pitfalls and start explaining how to avoid them. I also promised that I would do a follow-up post featuring Duck Breasts.
My kids will tell you.
- Approach them one at a time
- Move slowly but steadily
I love duck so much. If I had to choose a favorite meat, it would probably be duck.
But would you believe my 5 and 7 year olds love duck even more than I do?
That hasn't always been the case. They used to like duck well enough but, as I changed how I cook duck, our children's favorite meat also changed. From "bacon" to "duck"!
Last year our customers told us that buying whole chickens can be a bit overwhelming.
I get that.
Because, when we first switched to pastured meat and could ONLY get whole birds, I felt intimidated too.
I've heard that author Ann Patchett, calls her ideas for her as-yet unwritten books "butterflies." That's how entrancing and delightful she finds just the IDEA of these books.
And I get that. Because my dreams for this Farm Store feel that beautiful too. Especially as I've watched them take shape.
Last week, we set up the gazebo that will house our store. We even opened for one afternoon, just to do a "dry-run".
My family - a small group of Amish-Mennonites - left France and moved to upstate New York in the mid 1800s. They were looking for a remote location where they could re-establish their farms and escape religious persecution.
By the time my grandmother - Catherine Widrick - was born, the community had been in place for 5 generations.
In my last post I talked about my first, very failed, attempt at roasting a pastured chicken. If you haven't read it, I'll summarize - it was super tough.
What I learned is that roasted pastured poultry does best when it's roasted either 1) hot and fast or 2) low and slow.
I already gave you a slow-roast recipe that yields the most tender roasted bird I've ever eaten. BUT, that recipe slow roasts for the better part of a day!