April 4, 2012
Chickens (Photo credit: Allie's.Dad)
Greetings! I have the first batch of chicken ready to go. These are roasters and are best cooked by poaching in herb water, roasting in a sealed pan long and low, or our favorite- in a crock pot.
Don’t forget I am still having trouble with my speech, but I am sure we can communicate anyway!
These first chickens are packaged in halves (each chicken is split lengthwise) to make it easier to cook (and because they won’t fit into the bags whole)
This weekend we will have the smaller fryers. These are great marinated and prepared with your favorite recipes. Just don’t forget to cook them at a lower heat and for longer. Truly free chickens use those muscles don’t forget!
Update: April 13 We have fresh chicken again this weekend as well as frozen fryers. These fryers are air chilled and then vacuum packed for long term freshness!
Call me at 707 251-8991 to schedule a pickup, Thanks!
July 30, 2011
OK- Fancy name for pickled carrots, but this version is fresh and soooo good they won’t last long in your fridge at all!
We grow our own carrots, garlic, italian seasonings and bay leaves here on the ranch and don’t use any chemicals or other nasty stuff, only healthy food!
Be sure to make these at least the day before so they have plenty of time to develop flavor.
•1 lb carrots, peeled and cut into sticks about 3-4 inches long
•1 1/4 cups water
•1 1/2 tablespoons kosher salt
•1 cup cider vinegar
•1/4 cup sugar
•2 garlic cloves, cut into quarters
•1/2 teaspoon cumin seed
•1 teaspoon italian seasoning
•2 bay leaves
Bring a medium-sized pot of lightly-salted water to a boil.
When the water boils, drop the carrots in and simmer for one minute. Strain the mixture into a colander and rinse under cold water. Drain thoroughly.
Meanwhile, heat the remaining ingredients in the pot. Once it begins to boil, reduce the heat and simmer for two minutes.
Remove the liquids from the heat, add the carrot sticks.
Cool the carrots until room temperature, then put them into canning jars and secure the lids tightly.
Store in the refrigerator for up to 4 weeks.
- Moroccan Spicy Carrots (foodofthemediterranean.wordpress.com)
- Grilled Balsamic Rosemary Carrots (igoyougoblog.com)