Available For Your Holiday Menu From Meadow Mist Farm
Ham Roast $13/lb
Ham Steaks $12.50/lb
Shoulder Butt Roast
Sausage Italian Sweet $11.50/lb
Breakfast Sauage $11.50/lb
Ground Pork $9.75/lb
Country Ribs or Rack of Ribs
Pork Chops $ 12.50
Half Leg of Lamb Boneless
GATEAU AU YAOURT YOGURT CAKE
inspired by my current read, Bringing Up Bebe, the little lady was eager to prepare this simple cake from scratch.
"The first cake that most French kids learn to bake is gateau au yaourt, in which they use empty yogurt containers to measure out the other ingredients. It's a light, not-too-sweet cake to which berries, chocolate chips, lemon or a tablespoon of rum can be added. It's pretty hard to screw up.
...With its orderly measuring and sequencing of ingredients, baking is the perfect lesson in patience. So is the fact that French families don't devour the cake as soon as it comes out of the oven. They typically bake in the morning or early afternoon, then wait and eat the cake as a gouter (pronounced goo-tay)- the French afternoon snack."
from Bringing Up Bebe
2 six-ounce containers plain whole-milk yogurt (use the empty containers to measure the other ingredients)
4 pullet eggs
2 containers sugar (or one, depending on how sweet you like it) (We used one.)
1 teaspoon vanilla
just under 1 container extra virgin olive oil
4 containers flour
1 1/2 teaspoons baking powder
Add-ins optional (frozen berries, chocolate chips, or any flavoring you like)
Preheat oven to 375 degrees. Grease a 9-inch cake pan or loaf pan.
Gently combine the yogurt, eggs, sugar, vanilla and oil. In a separate bowl, mix the flour and baking powder.
Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don't overmix). Once combined, stir in add-ins such as frozen berries or chocolate chips.
Bake for 30-35 minutes, or until a cake tester comes out clean. It should be almost crispy on the outside, but springy on the inside. Allow the cake to cool and serve with tea (if you're feeling fancy) or a giant cup of milk.
My la petite dame, was delighted to crack an egg and demonstrate her cutting skills for the very first time. Un parfait (perfect) activity.
In all honesty, the experience was sweeter than the cake. Just sayin'.
Adapted from "Bringing up bebe" Yogurt Cake
2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients)
4 Pullet Eggs
1 container honey
1 tsp vanilla
just under 1 container of coconut oil
3 1/2 containers whole wheat pastry flour (I used Red Bob Mills)
1 1/2 tsp baking powder
1 container mini chocolate chips
Preheat the oven to 375 F
Coat a loaf pan or 9″ round cake pan with cooking spray or oil.
In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
In a separate bowl, combine the flour and baking powder.
Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them.
Scoop it all into your baking pan, bake for 35-45 minutes or until golden and when a toothpick inserted is pulled out clean. Let it cool on a rack.
Pasture Raising Turkeys for the Holidays
It’s incredibly hard to make a living while farming on pasture the “old fashioned way.” That's one of the reasons that factory farmed animals came to be the norm -- and why they are so cheap. The large fields required for grazing take up more land (and therefore are more expensive) than enclosed barns. The work of moving the birds on pasture requires labor (which costs money). And then there are the predators to watch out for. Electric fences will only deter some animals. Coyotes, hawks and weasels can easily sneak in and kill off 50 birds in a night -- that’s a huge loss for small farms. The hard work is a sacrifice worth making though -- not only for the general well-being of the bird, but for its overall health and taste too -- but it comes at a cost for the consumer.
The steep price of pasture-raised turkey is a problem for many Americans. One can easily find a great big Butterball turkey a couple of days before Thanksgiving at any local supermarket for around $1.50 a pound, but getting your hands on a pasture-raised turkey requires planning --. A sustainable turkey can easily go for $5-7 a pound: We’re talking about four times more expensive than what you find at the supermarket. But there’s a reason that bird costs so much -- and it’s not just because it has the allure of a small farm. The farmers themselves are barely making a profit. Raising a bird on pasture on a small farm scale is just expensive.
The poult (baby turkey) costs usually $6-10 per pout, which is about 5-10 percent of retail price. But if you take into consideration the possible (and probable) loss of birds while trying to raise the fragile babies, that price shoots up even higher. The loss expected while raising the birds should be less than 5 percent, but many farmers have unexpected issues. Poults can pile on top of each other if they get cold and farmers can end up losing many in a night from a cold spell. Trying to keep them warm with heat lamps is an option, but that hikes up the electricity bill. This is all just to keep the baby birds alive. Then there's the feeding, which is where it gets really expensive.
Organic grain is about two times the cost of commercial grain. Grain costs can easily make up 30 percent of the retail price -- we're talking about $40 of grain per bird here. Since farmers also feed their turkeys on pasture, they have to grow the pasture forages too- which is another expense. And then there's the grit that turkeys eat for digestion. At $12 a bag, it adds up. And now comes the trickiest part: processing the bird.
Processing the bird is industry talk for slaughtering the turkey. This is actually trickier than it sounds for small farmers -- and not in the emotional sense. Small farmers are faced with the challenge of finding how to process their birds legally, which no matter which way they do it usually costs roughly 15 percent of the retail price of each bird. They can either pay for transportation and processing at the nearest USDA poultry plant of which there are not many -- Eastern Massachusetts only has two options -- or they can opt to process the birds on their own farm. Each option has its own set of downfalls. Having another party process your bird means paying out even more of your already small profits. But making the decision to process your own bird means serious labor -- and lots of paperwork too.
Hand Gathered, Hand Washed, Hand Packed, Cage-free eggs, organic feeds supplemented by our own produce, grass and bugs. $7.50 dozen .
Sign up for our Winter EGG C.S.A.is over but will reopen in Jan 2015. Email us at email@example.com if you would like to join and ask for an application.
PBA Free Canning Lids available
Large size $2.50 each
Small size $1.50 each
Olio Taibi Extra Vergine di Oliva In Stock
100% organic, single cold pressed, unfiltered, rich tasting Italian Olive Oil from The Taibi Farm in Agrigento Sicily
Biancolilla light and with perfect perfume
Nicellara Del Belice very aromatic mixes well with other olive varieties 16.9 Fl OIt
Nocellara extra virgin olive oil is produced exclusively with the Nocellara Del Belice olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World's Heritage site. This olive oil is decisively fruity and has a peppery fininsh.We refer to it as the Niagara Falls of flavor. It is great for dipping as wellas for most dishes typiclaly paired with red wibntes such as red sauces, pasta, legume soups,rich salads, and roasted meats. Furthermore, Nocellara has been includdeed in the list of "Best Olive Oils in THe World" by German gourmet magazine "Des Feinschmecker" and Italian olive oil professioanla association" Mastri Oleari" Olio Taibi Nocellara is included in Tom Muellers' Great Olive OPils of The World List. Tom Mueller is the author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
Bread Dipping, Soups, Hardboiled eggs, Grilledfoods, Bruschetta, Pasta, Rice Toast, Sauteed Vegetables
Biancolilla extra vrigin olive oil is produced exclusively with the Biancolilla olive variety organically grown in the Taibi family estate near the Temples'Valley of Aggrigento in Sicily, a UNESCO World's Heritage Site. We call Biancolilla the Cashmere gove of falvor and it goes really well on most delicate dishes that are usually paired with white wine, such as delicate salads, steamed fish, and fresh cheeses. Olio Taibi Biancolilla is included in Tom Mueller's Great Olive Oils of The World List. Tom Muller is the authero of " Extra Virginit : The Sublime and Scandalous World of Olive Oil.
Bread Dipping, Fresh Vegetables Salads, Steamed Vegetables, Fresh Mozzarella and Tomato, Basil Caprese Salad, Steamed Fish, Pasta, Rice, Quinoa Salad, Cottage Cheese, Ricotta Cheese, BAking, Steamed Clams and Shellfish
More of Linda's delicious Tomato Recipes. Also check here to learn All About Tomatoes.
Roasted Garlic and Goat Cheese Tomato Tart
Recipe Type: Tomatoes, Goat cheese, Roasted Garlic, Balsamic Vinegar
Yields: 2 servings
Prep time: 20 min
Cook time: 25 min
3 large tomatoes, evenly sliced into 1/4-inch thick slices
1 Phyllo (Fillo) Pastry Sheet, thawed according to the package directions
1 head roasted garlic*
1/2 cup extra-virgin olive oil
5 ounces goat cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon chopped chives
Coarse salt and pepper to taste
Fresh basil leaves, chopped
Kalamata olives, pitted and halved
Good-quality aged Balsamic Vinegar
Grated parmesan cheese
* Check out my recipe for Roasted Garlic.
roasted garlicPreheat oven to 400 degrees F.
To remove excess moisture from the tomatoes, place the tomatoes slices in an even layer on baking sheets lined with several layers of paper towels or kitchen towels. Season the tomatoes with salt. Allow the slices to drain in the refrigerator for 2 to 3 hours.
On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick. Cut into a round, and place on parchment paper on a cookie sheet. Prick holes in the center of the puff pastry with a fork, leaving a 1-inch border.
Mix roasted garlic with olive oil until a paste is formed. Add goat cheese, chopped thyme, and chives. Season to taste with salt and pepper to taste; mix thoroughly.
Spread goat cheese over puff pastry, leaving same 1-inch border. Arrange tomatoes in overlapping circles over goat cheese, covering the surface and tucking a slice in the center. Sprinkle olives, balsamic vinegar, and parmesan cheese over the top
Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust.
Cook for approximately 20 to 25 minutes. Remove from oven and top with chopped basil leaves. Either serve hot to let cool to room temperature.
Makes 2 servings.
Spinach and Garlic Penna Pasta
Recipe Type: Pasta, Spinach, Garlic
Yields: 4 servings
Prep time: 25 min
1 (16-ounce) package uncooked penna pasta
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
1 pound fresh spinach leaves washed, dried, stemmed, and shredded
Freshly-grated parmesan cheese
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Makes 4 servings.
More delicious Brussels Sprouts Recipes and the Vegetable Buying Guide (How to choose and use fresh vegetables).
Brussels Sprouts with Pancetta and Garlic
Recipe Type: Brussels Sprouts, Pork, Balsamic Vinegar
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min
1 pound Brussels sprouts
2 ounces pancetta, thin slices*
2 cloves garlic, minced
1 tablespoon good-quality Balsamic Vinegar
1/2 tablespoon olive oil
Coarse salt and freshly-ground pepper
1 tablespoon water
* Lean, thin-sliced bacon or prosciutto may be substituted.
Preheat oven to 450° F. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. With a V-shaped cut, remove the core (this technique opens the leaves of the sprouts slightly without destroying their integrity, which makes available more area, and more texture, for the added flavorings to hang on to.)
Toss together Brussels sprouts, pancetta, garlic, balsamic vinegar, olive oil, salt, and pepper in an 11- by 7-inch baking pan; spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, approximately 25 minutes. Stir in water, scraping up any brown bits on bottom of the pan. Toss the mixture again before serving. Serve warm.
Makes 4 servings.
GREETINGS EVERYONE AND HAPPY HOLIDAYS
We will be offering our Whole Roaster Chickens, Soup Chickens, Lamb: Leg of Lamb, Shoulder Roasts, Loin, Rib and Shoulder Chops, Ground Lamb, And Pork Pork Chops, Ham, Breakfast, Sausage, Sweet Sausage, Hot Sausage, Nitrate Free Bacon for the Holidays. Place your order before the holidays are here! Organic Italian Honey, Raspberry Infused Vinegar, Raspberry Orange Jam, Apple Cider Syrup Heirloom Dried Beans from the 1600, 1700 1800's and more
HARVESTING and Offering: Dec 2014
BEEF IS Here
PORK IS Here
FROZEN Whole Pastured Organic Fed CHICKEN $7.00/lb
POULTRY FEET for Stock Making
If there is a specific cut of lamb that you would like for the holidays please let us know!
Meadow Mist Farm will have their pastured and supplemented on only all organic feed, hormone free and antibiotic free,frozen roaster chickens available at the farm . These are very tasty birds that you are sure to enjoy.
The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program.
Pullet Eggs Chicken's First Eggs
Heritage Dried Beans 1700 1800's
Raspberry Jam Organic Raspberry Vinegar
Apple cider syrup
Turkeys coming for Thanksgiving!
* Flat Leaf Kale
* Curly Leaf Kale
* Yellow Beets
* Rainbow Swiss Chard
*Herbs Chives, Oregano, Rosemary, parsely lemon balm, .
*Shisho Japanese Herb
*Tulsi or Holy Basil
*Dried Beans Heirloom Slow Food Arc of Taste
* Heirloom Pop Corn
This is what corn used to look like. Thank you Meadow Mist Farm for sharing this with me It is beautiful lauren
. Check out the photos on our face book page meadow mist farm
Eggs Regular Mixed Sized Eggs Day Range and Tractor Raised
2. Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from
3 Gift Baskets and Gift Bags for Graduation, New Home, Birthdays, Engagement
4. Dried.Herbs Chives, thyme, Flat Leaf Parsley, Curley Parsley, Garlic
. Gift Certificates Available
No pesticides, herbicides, fungicides used!!!!!!!!!!!!! No GMO plants
An egg is a tremendous serving of vitamins and nutrients in a convenient, low-cal single serve package.
One large egg only has about 72 Calories.
Yet it provides 12.5% of your daily recommended protein, 14% riboflavin and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc.
People used to worry that eggs were too high in cholesterol to be healthy. Not true! Studies have shown that eating eggs has no effect on blood cholesterol level or coronary heart disease incidence.
Have you ever heard of choline? If not, you’re not alone. Its role in human health was only discovered a few years ago. It is an essential nutrient for cell function, as well as liver, brain and nerve function, and plays a role in memory, heart health and transporting nutrients throughout your body. Pregnant women, mothers and babies, especially, require large amounts of choline. It is necessary for fetal brain development and milk production.
Studies have shown that most Americans do not get nearly enough choline in their diets. Fortunately, eggs have a substantial amount! Just two large eggs contain about half of the recommended amount of choline.
There are only a few foods that contain Vitamin D. These include fatty fish and—you guessed it!—eggs. Recently, the USDA discovered that eggs have even more Vitamin D than previously thought. Vitamin D is necessary for the absorption and use of calcium. It leads to healthy bones.
Eggs also contain lutein and zeaxanthin, for eye health and to help prevent cataracts and macular degeneration. The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources, according to studies.
Brown and white eggs are the same nutritionally—the difference is the breed of hen that laid them.
Raw eggs can be kept refrigerated for 4-5 weeks. They should not be stored in the refrigerator door, because the temperature changes from opening and closing the door may cause the egg to deteriorate rapidly. They should also not be stored with anything particularly odorous, as they will absorb odors and flavors through the shell.
If you refrigerate some hard-boiled eggs, however, they should be eaten within a week.
The yolk contains a higher proportion of nutrients, vitamins and minerals and protein than the white.