We're Back with Baharat & Heritage Pork

First off, I suck.  I know this because it has been almost 3 months since I last posted anything.  Since then we've been busy as hell and there doesn't appear to be any light at the end of the tunnel.  Okay I'm done both whining and apologizing.

These are the gilts that were born back in August.

 Today we’re going to talk about Baharat.  Pronounced Ba-har-ot, it is derived from the word Bharat which is the Hindi word for India.  For most people, when they think about spices, India comes to mind.  Rightly so, for many of the spices in use for the last 2,000 plus years originated in India and made their way via the Silk Road to China and the Middle East. 

Baharat has come to mean “spices”, and particularly, whatever spices are available at hand or in the region.  So, depending on where your Baharat was crafted would actually determine its composition.  For example; in Tunisia Baharat is basically black pepper and rosebuds with maybe a little cinnamon, while in Syria it might resemble our Pumpkin Pie Spice and be a mixture of allspice, cinnamon, nutmeg, and cloves. 

Our version comes from the region of the Persian Gulf and is a blend of Kashmiri Chile Powder, Cassia Cinnamon, Loomi (Black Limes), Black Peppercorns, Coriander Seed, Cumin Seed, Green Cardamom, Nutmeg, and Cloves.  Use it as a dry rub with lamb, beef, poultry, or fish.  Try adding it to stews, lentils, pilafs or season vegetables prior to sautéing.  Or blend with olive oil and lime or lemon juice and use as a marinade. 

On to the world of Pigs and Pork.  It looks like we will once again become semi-proud (parents?) of a litter of piglets in the next couple of weeks.  I think Bungie, (the pregnant sow) has a thing for holidays.  Her last litter was born on Easter Sunday.  This one is lining up for Christmas.  Not exactly what we had planned but then again the entire process wasn’t exactly up to us.  We had planned on early October not late December.  She evidently had different ideas.  Pictures and updates to come.

Off for a ride to Guilford, ME.

The Pork is in.  Last week we picked up a little over 1,000 lbs. of organically fed and forest raised heritage pork that we had processed by Herring Brothers up in Guilford. We have the following cuts available:

Gryffon Ridge Farm - Heritage Pork Price List

Red Wattle/Tamworth Cross

All Prices are per pound unless otherwise indicated.

Bacon	$10.00
Sausage – Garlic, Chorizo, Hot Italian, Breakfast	$9.00
Ham Steak	$8.75
Rack Ribs	$8.75
Country Ribs	$8.75
Bone-in Chops	$9.00
Bone-in Roast	$9.00
Fresh Ham	$8.00
Pork Belly	$9.00
Jowls (Guanciale)	$9.00
Smoked Hocks	$7.00
Fresh Hocks	$6.50
Ground Pork	$7.50
Heart, Liver, Kidney	$5.00
Rendered Lard (Quart)	$7.50

As always, our bacon, sausage and ham is processed without the use of added Nitrates.  While we will try to have all of the above items available at each market, if there are specific items that you would like, please either email or call us before Thursday, 5:00 p.m. preceding the market if at all possible.  Especially if you would like Rack Ribs or a Fresh Ham.  This time around the chops are an inch thick rather than the thin ones we had last time, the country ribs are very nice size, and all of the sausage is loose rather than being cased.  The bone-in roasts vary from 2 – 4 lbs. with most being in the 2 – 3 lb. range.  The fresh hams start around 8 lbs. and go up from there.

7 New Additions

So.  Like the last post, this will be a short one also. Seriously.  Last night, I’m down in Portland doing a delivery when I get a text from Christine at 7:08 that just says, “1 piglet”.  This meant that shortly after I left home the first one arrived.  This was quickly followed by #2 through #6.  I arrived back in time to greet #7 and help calm Zubenelgenubi  as she finished up the birthing process.  Three males and four females.

7 Dwarfs, I mean Red Wattles

The larger home she’s residing in made things much easier for all concerned.  Room for Charlie, Christine, myself, and a swollen sow along with a few cold ones and a pizza box.  And lighting.  Much smoother process.  By 11:15 all was done.  Kids were sleeping (about an hour at a time) and Christine bedded down with Zube ‘til morning.  We’ll get some more pictures up over the next few days.

Swollen Pigs & Chiles

This is going to be a short note as one, I don’t have a lot of time, and two, I don’t have a lot to say.  Nevertheless, I will take up some of your time with the following information.  For those of you that follow the saga of our hog raising, Zubenelgenubi, our Red Wattle sow, is due to have her next litter sometime in the next 72 hours or so.  Probably sooner rather than later.  Here’s a couple of pictures of her largeness inside and outside her house. 

Zubenelgenubi Snoring up a Storm

                                              

Searching for a Snack

This means that things will get crazy for a few days as we adapt to yet more critters running around the ridge.  Hopefully.  She didn’t fair too well with her last litter.

On to the world of spices.  We just received a new shipment of Ghost Peppers (Bhut Jolokia) from the Assam province of India.  These are truly special chiles that have been dried but not smoked.  For the uninitiated, Ghost Peppers are the hottest naturally occurring chile on the planet with a Scoville rating between 880, 00 and 1,014,000 units.  By way of comparison, a Habanero comes in around 350,000 units.  Surprisingly the heat does not last all that long.  While it is intense, it fades within 5 minutes on average and doesn’t set your lips on fire like a habanero.  It’s not all about the heat though.  These peppers have outstanding flavor that blends well with everything from chili to chocolate.  We also have Ghost Pepper powder which is a little more versatile as far as spicing up various items.  The whole chiles are nice if you want to add some heat and flavor and then yank the chile out of whatever it is your cooking.  See the next paragraph for availability.

By the end of the month we should have a full selection of whole chiles for you to choose from.  I know I told some of you in the next couple of weeks, but you know how it goes.  Anyway, the chiles are:

Puya

Ghost (Bhut Jolokia)

New Mexico

Ancho

Pasilla Negro

Guajillo

Chipotle Meco

Chipotle Morita

Habanero

Smoked Serrano

Mulato

Cascabel

We'll also have Mexican Oregano to accompany these.  A species of flowering plant in the Verbena family, it is not actually oregano.  It typically is stronger and less sweet than Mediterranean Oregano.

Mexican Oregano

Okay.  Maybe not so short.

The 666th Layer

Afternoon All,

Or rather, “Welcome to the 666^th layer of the Abyss.  Dehydration and desiccation available at no extra charge.  Dante, our concierge will be most pleased to show you to your private spot in the inferno.”  I know.  It’s not that bad.  The rest of the country has been suffering longer than us.  But you know what?  They don’t live in Maine.  I recall as a kid that you might see 90 in August.  Maybe.  Nowadays it’s pretty much guaranteed in the summer. Global warming, El Nino, La Nina, Mayans.  Take your pick.  Weather Channel says it is 99, backyard thermometer says 101. Dog won’t come out of the cellar.  But, without that blasted orb in the sky we wouldn’t have the following new offerings for you.

Matcha Green Tea Salt - Premium green tea leaves are ground to a powder and then blended with fine sea salt.  The delicate flavor of Matcha pairs wonderfully with eggs, noodles, tofu, seafood, tempura, and even chocolate.  This is a really smooth salt with a subtle finish.

Merlot Salt - Both visually stunning and delicious, the rich wine flavor will add a bold dimension and a striking contrast when used as a finishing salt.  Outstanding when paired with beef or lamb; try on pasta, in sauces, gravies, and even with chocolate and custards.  Lots of potential with this one.  I think it would even pair well with a rich vanilla ice cream.

Maine Sea Salt (Fine & Coarse) - Pure sea salt created by solar evaporation from Maine ocean waters.  A clean tasting salt that pairs well with grilled meats, fresh vegetables, and seafood.  Great choice for rimming your Margarita or Daiquiri glass.

That’s it.  Short and to the point. Take care and put on your SPF3000.

Strawberry Season

First things first.  Next Saturday, the 16th we will not be at the Crystal Spring Farmers Market.  You will be able to find us at the Yarmouth Clam Festival from Friday through Sunday.  Okay, on to new items.  This week we have a few new offerings for you.  They are all spices and herbs and while not overly exciting to everyone, some may find them interesting and/or useful.  They are:

Bitter Orange Peel (Organic) - Also known as Seville orange, the peel is used to flavor Triple Sec, Bitters, in the making of Marmalade, and in various teas and perfumes.  It is a popular ingredient when brewing Belgian Wheat beers and is utilized in traditional Chinese medicine.

Orange Peel (Organic) - Orange peel is derived from the outer skin of the sweet orange and can be strongly flavored.  It is commonly used in teas, mulling spices, marinades, and both sweet and savory dishes.  Try adding to rice while it is cooking for a delicious change.

Annatto Seed (Organic) - Also known as Achiote, Annatto is slightly peppery and sweet with a hint of nutmeg.  It is used to color cheese and butter, and is a crucial ingredient in Mexican, Caribbean, and Latin American cuisine.  To make Annatto Oil, simmer 1/2 cup seeds in 1 cup of oil for 10 minutes.  Strain out the seeds and store in a tightly sealed container.

Stevia Leaf (Organic) - One of the sweetest substances known in nature, Stevia is up to 300 times sweeter than sugar.  One teaspoon of dried Stevia dissolved in one tablespoon of water provides the sweetening power of one cup of sugar.

Gratuitous piglet photo.

I actually have a recipe for you this week too.  Taking advantage of the wonderful strawberries that our vendors have available, we made this last week and thoroughly enjoyed it.  Takes a little time but is well worth it.

Strawberry Cheesecake Ice Cream

Makes 1 Quart

3/4 Cup Sugar
3 oz. Cream cheese
2 Large egg yolks
1 1/2 Cups Milk
1 Cup Half-and-half
1 1/2 Cup Fresh Strawberries, coarsely chopped
1/8 Cup Powdered sugar
1/8 Cup Water

1 Tsp. Vanilla Extract
4 Graham crackers, crumbled (Optional)

Combine the sugar, cream cheese, and egg yolks into a large bowl. Beat them with a mixer at high speed until smooth. In a medium heavy saucepan, combine the milk and half-and-half. Bring the mixture a boil and then remove the pan from the heat.  Add 1/4 of the hot milk mixture to the sugar/cream cheese/egg mixture, while stirring constantly with a whisk to combine.  This is called tempering.  Return this milk/sugar/cream cheese/egg mixture back to the saucepan with the remaining milk in it. Cook over medium-low heat for about 5 minutes, until the mixture reaches 160 degrees when tested with a thermometer. (This just pasteurized your egg yolks) Ensure you continue to stir throughout the process.

Cool the mixture by placing the pan in an ice-filled bowl. Stir occasionally.  While the mixture is cooling, combine the strawberries, powdered sugar, and water in a small saucepan.  Bring to a boil and then reduce the heat and simmer for about 5 minutes. Let the mixture thicken a bit and stir frequently. Set this mixture aside to cool in a pan of ice as well.

Once both of your mixtures are completely cooled, stir the strawberry mixture into the milk mixture. Place into your refrigerator and chill for at least 3 hours. Once it's cold, process it in your ice cream maker according to the manufacturer's instructions. When the ice cream is almost done processing, add the optional graham cracker pieces.

Place the ice cream in a separate container and put in the freezer for at least 3 hours, or overnight if possible.  Enjoy.

Fire & Smoke

Here we are in the middle of June and it’s been about three weeks since I last updated anything.  Everything is growing; especially the tomatillos and the weeds.  Neither of which we planted.  We seem to have somewhere around 3000 rogue tomatillo plants coming up in the garden.  They’re keeping all the rogue potatoes, tomatoes, and dill plants company.  Honestly, our garden leaves a bit to be desired this year.  Not for lack of good intentions though.  There’s always something else to be addressed.  Like chickens, ducks, pigs, cats, the dog, the son.  You get the picture.

Actually staying in one spot for a moment.

This week we have a new seasoning blend for you that’s a little different from our last few offerings.  I give you:

Fire & Smoke ~ This subtle blend will add instant heat and a depth of smoky flavor. Perfect for grilling when you want to ratchet the spice up a notch. Try sprinkled on chops, steaks, fish, chicken, or dusted across potato salad, deviled eggs, or corn on the cob. Blended from Black Peppercorns, Hickory Smoked Sea Salt, Cayenne Pepper, and Smoked Serrano Chiles.  I really like this one.  Not that I don’t like all the others we have, but this one’s sole purpose is to add flavorful heat and seasoning.   Its great sprinkled on scrambled eggs, and I’m going to dredge some chicken wings in it and grill them up rather than deep frying them.  Should probably pick up some Blue Cheese too…

Uno's Backside

So all the pigs are doing well.  Uno departed to her new home last Friday.  Friday was a drag.  While she was a tremendous amount of work to raise in the house, she provided an awful lot of enjoyment for both us and the dog.  Cats were pretty glad to see her go though.  Today two of the Red Wattle/Tamworth crosses are also leaving for their new home.  This will leave us with 11 pigs total until the next litter is due sometime in September if all has gone well.  Red Wattle/Tamworth cross meat should be available in December.  We’ll keep you updated.

December bacons on the hoof...

Speaking of all going well, I delivered two pigs (Large Black/Berkshire Crosses) to the butcher on Tuesday.  This means that in theory, if the stars align right, we’ll have fresh pork available at the Boothbay Market on June 30th and at the Crystal Spring Market on July 2nd.  Once again we’ll have bone-in chops, bone-in roasts, Bacon, Chorizo, and Breakfast Sausage.  We’ll also have some flavorful roasts from the hind quarters in addition to ground pork for all you who want to make your own sausage or pot-stickers, gyoza, etc.  We do have some of the less common parts available for anyone that is interested.  This includes hearts, liver, feet, snouts, hocks, heads (for making your own headcheese), and a jowl of two.  Price will be by the pound for most items and if there are specific items you would like set aside, please email us with your request.  We will do everything we can to accommodate you on a first come first serve basis.

You want to clear land get yourself a pig or two.

Oh, we reformulated the Pickling Spices using whole Ginger and Mace and I think you’ll be very pleased with the change.  Same great flavor but now your brine will stay relatively clear. 

Brutus is looking for a new home. Seriously. He needs one.