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 Winter arrived early for us, as I'm sure it did for more of you as well! We have pregnant piggies with a couple of sows due within 2 weeks and more due within a month. We're moving them into the wing of a barn and when they get closer to birthing, they will access to deeply bedded stalls with heat lamps.
January is typically our slowest month of the year in some ways--but our busiest in others. It is when we crunch all the totals for 2010 and antcipate numbers and make changes for 2011. You should have received an email with a link to a short survey about communications. Quick Communications Survey PLEASE take a few minutes to fill it out--we want to know how YOU want to receive info from us. For those of you who do not already know, I am very techno-challenged, but if there is enough interest, Peaceful Pastures may join the World of Twitter as it would enable us to quickly update customers as we travel to markets and GA/FL Deliveries.
I'll also chain myself to the desk this month and work on the web site, especially the recipes and photos pages, so look for those changes soon!
We're seeing a bobcat on the farm now: good news for wildlife but potentially bad news for chickens and cats.....
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FARMERS MARKET NEWS
- The new location of the West Nashville Farmers Market (indoors!!)at the former Tennessee Cheescake Factory is just wonderful for shoppers and vendors alike--it is warm!
- If you did not pay for all of he CSA subscription when you signed up, the balance is due by February 1.
- There is talk that the Vanderbilt market will change location in 2011 to allow for MUCH needed parking. Updates as we have them.
- The Woodbine Market is said to change from Tuesday to Saturdays, which will rule us out as we already have two commitments each Saturday.
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JANUARY Special
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TURKEY! Not just for holidays anymore!
We have a few turkeys remaining and they are going on sale because they take up too much room in the freezer! They are packaged to "stay good" in the freezer for at least a year! I like to smoke turkeys for special occasions: birthday (mine!), Super Bowl and a summer turkey in the smoker or on the grill is a great meal for a crowd--without heating up the house and destroying the kitchen.
You can also bake a turkey with the sole intent of freezing leftover to save cooking later! Here's how: Bake the turkey according to our directions, but after the first hour, pour 1 quart of water into the pan. The turkey will make its own stock as it continues to cook. De-bone the bird and cut into large, bite sized pieces and place in quart freezer bags. Before sealing, add 1/2 cup stock to each bag, squeeze out the air and seal. Now you have turkey (a great chicken substitute) ready for fast meals (casserole, stir fry, soups, stew, fajitas, turkey and dumplings) or for the crock pot! |
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Turkeys on sale! Regular price $4.49/pound, on sale $3.49/pound |
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Chicken Linguine with Basil & Goat Cheese
Serves 4 to 6
1 qt. bag leftover turkey or chicken, coarsely chopped
1 pound dry linguine
1 cup extra-virgin olive oil
2 tablespoons chopped fresh garlic
3 tablespoons chopped sun-dried tomatoes
2 tablespoons pine nuts
1/2 10 ounce bag of prewashed fresh spinach
1/2 cup feta cheese, crumbled
1/2 cup goat cheese
1/2 bunch fresh basil, chopped
Coarse salt and freshly ground black pepper, to taste
Fresh Parmesan cheese, shredded for garnish
- Pull chicken from bones and tear into bite-sized pieces. Set aside.
- Cook linguine according to package directions. Drain, rinse with cold water, and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and stir for 30 seconds (don't let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned.
- Add chicken, spinach, and feta and goat cheeses, stirring until creamy.
- Add linguine and heat through. Add basil, then season with salt and pepper.
- Garnish with fresh Parmesan cheese.
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