Wednesday, June 27, 2012

Pastured Pork- Pepperoni for the Fourth!  Grab a stick for appetizers at a cookout or for an easy snack while watching fireworks next week. 
 *This Saturday and next Wednesday, we will have pork chops, Italian sausage, Country sausage, and Bratwurst links. (Conover and Morganton markets on Saturday, Hickory Market next Wednesday.)
Pastured Free Range Eggs-  The hens have been munching away on clover and seem to enjoy the shade cloth over the windows in the Chicken Palace Coop.  All our animals are fed certified organic grains.
        -See recipe below for a tangy Cucumber Potato Salad with tasty pastured eggs!

Pastured Chicken- Free range on grass pastures, fed certified organic grains. Flavorful and tender.
-Packs of 2 boneless breasts
-Packs of 2 leg quarters and 2 wings
                                                           
Pastured Beef (Hickory Market only)- Grazed on pastures with no antibiotics or hormones.  Very lean, flavorful and tender Angus beef.  The small amounts of fat in our pastured beef is “healthy” fat; higher in CLA’s and omega 3 fatty acids.  Our cattle is supplemented with small daily amounts of certified organic grains in the summer.
        -Gound beef     
        -Boneless stew beef (very tender for kabobs too)

Recipe
Auntie Bonnie’s Potato Cucumber Salad
From the cookbook, How it all Vegan, 1999.
This tangy, tart salad will tickle your tastebuds.

2-3 cups new potatoes, cubed
1 tbsp fresh dill, chives or parsley, chopped (you can used green onions)
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp prepared horseradish
¼ cup flax oil (or your choice of salad type oil)
¼ tsp salt
¼ tsp pepper
2-3 cups cucumber, cubed
In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.  In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt, and pepper.  Set aside.  Once the potatoes are done, drain and rinse under cold water until cool.  In a medium bowl, mix together the potatoes, cucumbers and dressing just before serving. 
Marie’s adjustment:
I like to give the potatoes a quick rinse, then pour the dressing over the partially-cooled potatoes and refrigerate for a few hours.  Then mix the cucumbers in before serving.  This lets the flavor soak into the potatoes more.
·         Variation: (Not Vegan) Add some healthy protein- Chop boiled eggs into large chunks and sprinkle over the salad after combining the cucumbers into the potatoes.

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