Sambo and a visitor | Hello from all at 4 D Acres
May is here and this is the month we open the farm to the public. May 8 and 9 we are one of ten stops on the Miami County Farm Tour. What this means is that we clean out a portion of the barn and turn it into a retail store for the weekend. Other than that time it is a storage area for the tractor, mowers, and a plaace for Mike to putter around in. As a bonus this year not only will we have baby emus to see but also baby chickens that are less than a week old. Mark your calendars now and plan to attend. Bring your cooler for any meat purchases and a camera is highly recommended.
Farmers' Markets begin to get in full swing this month as well, check where to find us below and plan a visit at one of the markets this summer. |
White Satin |
When extra moisturizing is needed to target that stubborn dry patch on your skin. Read more...
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Where to find us 
Overland Park Farmers' Market
79 & Marty (Downtown Overland Park)
Overland Park, KS
April 17 - Oct 30 Saturdays 6:30am - 1pm
Wednesdays start June 2
Miami Scenic Farm Tour
Louisburg, KS
May 8 8:30am - 4pm
May 9 10:00am - 4pm
Merriam Farmers' Market (son David runs this market)
5740 Merriam Dr
Merriam, KS
May 1 - October 9 Saturdays 7 am - 1 pm
VA Hospital Farmers' Market
4801 Linwood Blvd
Kansas City, MO
May 20 - Oct ? Thursdays 7am - 1pm |
Recipe:
Grilled Emu Steaks with Cognac Cream sauce
4 6oz. Emu Steaks
½ C Crushed whole peppercorns
Canola Oil to rub generously over steaks
1/3 C Cognac
1 C Heavy Cream
Salt to taste
Place ½ cup of good quality black peppercorns in a plastic storage bag, crush but do not mince them. You want a good rough texture.
Rub canola oil over the emu steaks. Place steaks inside bag with peppercorns and coat the steaks on both sides. In French culinary we call this Au Poivre. Let set in bag.
Emu is a rich and delicious meat that has very little, if any fat. When firing up your grill, be sure you cast your charcoal is medium to hot as you want these beauties medium rare. If you are a gas griller, high medium, high is the best choice.
In a good skillet, put 1/3 cup of cognac and reduce to 3 tablespoons. Add 1 cup of cream to pan. Bring to a boil or until it thickens. Add 2 teaspoons of cream and a pinch of salt. Simmer on low heat and give it an occasional whisk but do not boil.
Place your emu steaks on the grill for 3-4 minutes each side. Do not overcook. The peppercorns and oil will create a nice outer crispness.
On a warm platter, place grilled steaks and spoon cognac sauce over them.
Eat and enjoy Emu.
Submitted by Deborah Crane, Downtown Overland Park Partnership Farmers' Market Manager |
