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Join us for the Winter Tailgate Market @ Neighborhood YMCA at Woodfin Saturday March 3rd 10am-Noon |
To order, please call Stephen at 828.206.3276 or email stephen@eastforkfarm.net (preferred). Preorder is greatly appreciated. If we don't respond to your order, please assume that your reserved food will be held for you at the market.
| Rack of lamb | $18 / # | | | Leg of lamb - Bone In | $10 / # | | | Leg of Lamb - Boneless | $12 / # | | | Lamb shoulder - Boneless | $12 / # | | | Lamb loin chops | $14 / # | | | Lamb kabob | $11 / # | | | Lamb sirloin chops | $10 / # | | | Lamb shank | $8 / # | | | Ground lamb | $9 / # | | | Lamb sausage bulk (mild or spicy) | $9 / # | | | Lamb sausage link (spicy) | $9.50 / # | | | Lamb riblets | $3.50 / # | | | Soup bones | $2 / # | | | | | | Whole chicken | $4 / # | | | Whole duck | $6 / # | | | | | | Fresh Whole rabbit RECIPE | $8 / # |
Sale $7/#
| | | | | Farm fresh eggs | $4 / Dozen | |
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Here is the line up for this Saturday:
Pixies Pocket Infused Honey
Sweet Heart Bakery - bakes goodies (savory & sweet)
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Farm News....
Saturday's calamitous wind.....
Everybody remember the gusty wind we had on Saturday? We'll things got interesting on the farm due to that hair raising weather. The plastic on our greenhouse broke free and was about two thirds of the way off when we realized it. Not a big deal except that this particular greenhouse houses all of our laying hens.
As I peered out our front window, I had visions of all of our laying hens huddling and piling into a corner to get away from the treacherous plastic monster flying the breeze. Laying hens being very timid and easily spooked tend to force their way into a corner when in duress and pile on top of each other causing catastrophic consequences for the girls on the bottom. Needless to say, everybody on the farm headed downhill to the greenhouse ASAP with our fingers crossed and trying not to imagine the dreadful sight ahead.
Autumn holding down her section (still smiling)
A very bored Madison after an hour of holding...
 We arrived at the greenhouse to find the frame still in place and stable, but the plastic along with the boards which hold the plastic down completed ripped from the frame. (I wish I had taken a moment to get a picture). All of our girls were all clucking loudly but not overly spooked and several had lighted on the edges of the frame peeking out like this was nothing new. Not one hen lost - talk about a lot of luck.
Larry attaching clips (pssst - move a little faster)
 While Autumn and Madison gathered the metal end clips that had landed vicariously across the pastures, we secured the flapping plastic from breaking away even further and derived a plan to stretch it back over the frame while trying to not become human kites. Standing on ladders, we passed the plastic between us slowly but steadily over the frame. Madison, Autumn and I all held the plastic in place as Stephen and Larry frantically attached the clips and ribbon. A couple of hours later, the shelter was stabilized and thankful that the results were not disastrous and the hens appeared no worse for the wear. Whew!!!!
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Grilled Whole Rabbit with Carrots and Potato Leek Puree
1 young 2-2.5 lb. whole rabbit, skinned and cleaned
1/4 cup sea salt
fresh or dried rosemary
sea salt and pepper for rub
2-3 Tbsp melted butter
2 garlic cloves, minced
For Grilled Carrots:
4 carrots, sliced diagonally
sea salt and pepper
For Potato Leek Puree:
8-10 small organic gold creamer potatoes
2 large leeks
1 Tbsp butter
2 cloves garlic, minced
1/2 cup plain yogurt, kefir, or cream
Fill a large bowl 3/4 with water. Add enough salt to make the water "briney" about a 1/4 cup. Place the rabbit in the bowl and allow to sit in fridge for a whole day or overnight.
Remove rabbit from brine and rinse. Generously rub the rabbit with the rosemary, sea salt and pepper.
Meanwhile, place the potatoes in a large pot filled with salted water over med/high heat. Chop the tops off the leeks leaving only the white and light green of the stalk. Chop. Saute the leeks in the Tbsp butter in a medium skillet with the minced garlic. Salt and pepper. When completely tender, remove pan from heat and set aside. Drain the potatoes and slightly cool before blending with the leeks and yogurt in a food processor until smooth. Adjust seasonings. Return the puree to the potato pot to be rewarmed before serving.
In a small bowl, add the other 2 cloves of minced garlic and additional rosemary, sea salt and pepper to the melted butter. Baste the carrots with the butter and set aside on a small plate.
Fire up the grill, placing charcoal to one side. When you can hold your hand for 3-5 seconds over grill rack, coals are ready. Place the rabbit on the grill, not directly over the pile of coals. Cover grill with lid, turning rabbit occasionally, until fully cooked through but not overcooked. (Meat thermometer should read at least 160-170 in thickest area). Baste with the butter as rabbit cooks. Remove from heat and place on a baking sheet.
Grill the buttered carrots, about 1 minute per side.
Rewarm the potato leek puree, and serve with rabbit and grilled carrots. Sprinkle with parsley.
To see the complete recipe and read Rachel's blog, click HERE
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Remember....this Saturday we will be at the YMCA in Woodfin (40 N. Merrimon Ave., Suite 101 -- Asheville). As always, thanks for supporting our farm!!!
Stephen, Dawn, Autumn and Madison
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