Wednesday, December 14, 2011

Bluebird Farm Sausage at nature's Bounty!

We are excited to announce that Bluebird Farm Sausage is now available at Nature's Bounty in downtown Morganton. You can visit their website for store hours and location at http://www.naturesbountync.com



Bluebird Farm’s pastured pigs are raised without the use of antibiotics. They spend their entire lives outdoors rooting and enjoying fresh grain, leafy forage, roots, grass, and hay.

The pastured pigs are a valuable part of Bluebird Farm’s ecosystem. In warm weather their pigs help convert forest to a pasture and in winter pigs and layer hens till up garden areas and turn deep hay bedding into valuable compost for the farm’s vegetable fields.




Thursday, December 8, 2011

Last regular Farmer Friday

Hello all,
Tomorrow Friday 12/9 will be our last regularly scheduled farmer Friday at the brewery 5-7 pm. The end of the vegetables has finally come. We'll have:

Napa Cabbage, great for cole slaw or stir fries. The cabbage will last bagged in your fridge for several weeks (you may have to peel off the outer leaves before cooking)
Swiss Chard
Kale
Head Lettuce
Beets
Arugula is back!
Cilantro

Kale, chard, and lettuce will all keep a week to 10 days bagged in a fridge.

We will have a full selection of pork and chicken-shoulder roasts and ham roasts are back! Our sausage or salami makes a great gift to the food lover you know.

Unfortunately, we will not have any eggs this week.

See you tomorrow!

Friday, December 2, 2011

Napa Cabbage Slaw

Hello. We're looking forward to Farmer Friday this evening. There was surprise when I got out to the garden. There were still some beets for harvest. They're a little smaller than they were before, and the tops got frosted. But the little ruby red roots will be a great side. I wanted to pass along a napa cabbage cole slaw recipe we had the other day. It was great:

Napa Cabbage Slaw


This is a recipe I made up the other day with a little inspiration from a few cook books. Remember that salads are a great creative way to blend vegetable flavors, textures and colors. They are also where you see the seasons change. Arugula and spinach salads in the spring, lettuce a little later, rich summer salads of tomatoes and cucumbers, back to greens in the fall, then things like slaws late into the winter. Have fun with them, experiment with some new ingredients, play with the dressing. If you use fresh in season vegetables you won’t go wrong.


A quick and easy salad with a little extra body and great fall flavors


One head napa cabbage-diced

3-4 carrots-cut into coins, diced, or grated depending on your tastes

Dressing:

Olive Oil-about ¼ cup

Apple Cider Vinegar-about ¼ cup

Lemon Juice-2-3 tablespoons

Honey-1-2 tablespoons

Garlic-1-3 cloves diced

Salt-to taste

Pepper-to taste

Mix dressing ingredients. Modify as needed. Toss into cabbage and carrots.

This salad goes great with roasted fall vegetables or roast chicken (it’s the salad we had with our Thanksgiving dinner).

William