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| News from The Farm | November 2010 |
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It's almost the first of November, yet here I sit in short sleeves--mind you, I am not complaining! It's hard to believe that our main market season is drawing to a close and that it's time for another GA/FL delivery.
The bottle calves were moved from the yard to a pasture where they promptly (and repeatedly) escaped and came back to the house. After several relocation attempts, I proclaimed that they had "won" and could hang around if they wanted.
If you haven't already seen it, a lovely lady did a GREAT article with pictures about our farm. Read here.
I've been busy making new soaps for the holidays! Blue Christmas, Christmas Spice, Christmas Tree, Goat Milk Peppermint and Goat Milk Twilight. (I had to ponder, what does "twilight" look like?) Don't forget that our soaps make WONDERFUL holiday gifts, stocking stuffers, presents for a hostess and affordable "thank yous" at work and school.
I continue to be gifted with dead possums - two more just last week. I have to wonder, just what is the possum population per square mile?
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FARMERS MARKET NEWS
- Look for artisan yarns from our own Lincoln Longwool sheep and handmade shea butter creams at the markets this month! They make great holdiay gifts!
- We're taking sign-ups for the WINTER CSA that will run November through April.
- We are offering for the first time ever a HALF SHARE CSA for Winter. Subscribers will pick up their 20-22 pound installments every other month (December / February / April).
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- In NOVEMBER the West Nashville Farmers Market WILL continue. It will move 2 blocks down to the corner of 51st and Charlotte in the parking lot of the bank with the gold dome. In DECEMBER it will move indoors to the former Tennessee Cheescake Factory building.
- Effective November 1, we will be happy to accept credit/debit cards for purchases over $10.
- Once the East Nashville market ends, we will make deliveries to the church parking lot once a month. We cannot conduct transactions there - only deliveries - so be sure to pre-order as we cannot bring items to sell.
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NOVEMBER Special & New Products
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Turkeys!
We WILL have holiday turkeys! The turkeys are pasture raised and finished and they enjoy a diet of grass, legumes, insects and locally grown grains. We estimate the weight range will be 16-26 pounds. The price is only $4.49/pound and no sales tax or delivery fee (unlike some other farms). LIMITED SUPPLY. |
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There is a $25 deposit per bird. There is no limit on the number of turkeys you can order, so be sure to reserve your delicious bird for CHRISTMAS as well!
You can pay your deposit and place your order in one of the following ways:
1. On the web site,
2. At a farmers market, or
3. By phone: 615-683-4291, Monday-Friday 7 a.m.- 3 p.m. CST
Be sure to also designate your pick up location at the time of ordering (they are listed at the bottom of the newsletter).
We will provide each customer with a sheet of brining and cooking instructions at the time of pick up.
At the pick ups, we will be fully staffed to help you through the check out process very quickly.
IMPORTANT: Please MAKE SURE you can pick up your bird on a date/place shown at the bottom of the page.
Size selection will be on a first come basis.
While we can't get a turkey to GA/FL in time for Thanksgiving, we will deliver them in time for Christmas! (Be sure to pre-order.)
If you haven't visited the shopping cart of our web site, you need to do so as we have over a dozen products ON SALE! Click here to look now! |
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Round Steak Parmesan
Ingredients:
- 1 Peaceful Pastures Round Steak
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg, slightly beaten
- 1 tablespoon water
- 1/2 cup fine dry bread crumbs
- 1/2 teaspoon dried leaf basil
- 3 tablespoons cooking oil or shortening
- 1 can (15 1/2 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dry red wine
- 1 teaspoon sugar
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon salt
- 1/2 to 1 cup shredded Mozzarella cheese
Preparation:
Cut round steak in 6 serving-size pieces. Combine flour, salt and pepper. Dredge meat and pound on both sides to tenderize and flatten. In a separate bowl, mix egg with water. Combine bread crumbs and basil leaves. Dip each piece of meat in egg mixture and then dredge in bread crumb mixture, coating thoroughly and evenly. Brown in hot cooking oil or shortening in large skillet over medium-high heat. Combine tomatoes, tomato sauce, Parmesan cheese, wine, sugar, oregano and salt. Place meat in a 13x9x2-inch baking dish and pour sauce over meat. Cover tightly with foil and bake at 350° for 1 hour and 10 minutes or until tender. Sprinkle cheese on top of meat and continue baking for about 5 minutes or until cheese melts. Makes 6-8 servings of Round Steak Parmesan.
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NOVEMBER Schedule
November 3 - EAST NASHVILLE FARMERS MARKET - Wednesday: 4pm - 6pm; CSA pick up and pre-ordered retail
November 5 - DEADLINE for GA/FL Delivery bulk and volume orders
November 13, 20- FRANKLIN FARMERS MARKET - Saturdays: 9am - 12pm; CSA pick up November 20,
November 13 - WEST NASHVILLE FARMERS MARKET - Saturday: 9am - 11am; CSA pick up and retail sales
Monday, November 15 - WEST NASHVILLE FARMERS MARKET - THANKSGIVING TURKEY DELIVERY, 3:30 - 6pm in the parking lot by the pool house.
Tuesday, November 16 - PEACEFUL PASTURES FARM - THANKSGIVING TURKEY PICK UP, 7am - 3pm November 17 - LINDEN CORNER/WALDORF SCHOOL - Wednesday: 3:30pm - 6pm; CSA drop off and retail sales -
THANKSGIVING TURKEY DELIVERY
November 20 - FRANKLIN FARMERS MARKET - THANKSGIVING TURKEY DELIVERY
November 25 - DEADLINE for all GA/FL orders and additions to orders
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Contact Info
customerservice@peacefulpastures.com615-683-4291 M-F 7 a.m.-3 p.m. |
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