Some new Herbage...

Another snowy day in Paradise.  It was beginning to look like mud season had arrived early yesterday what with all the melting going on.  We went up to Farmington yesterday and picked up a couple of bales of organic hay for the pigs and what with maneuvering the tractor to put it into storage; we managed to tear up most of the road leading out to the woods.  Now that I’ve had to go out and plow, I’ve continued the destruction of our driveway.  Ten degrees colder; that’s all we needed for the last couple of nights.  That concludes my complaining about the weather for now.  We won’t discuss the tailgate falling off the back of the truck somewhere in Rome yesterday…

That's Hamlet not helping Christine clean out the pigs smaller home.  His idea of helping was to lay across the entrance.

So….while we have no new culinary herbs or spices for you this week, we are pleased to announce that we now have the following Herbs for Natural Health available:

Name # Indicates not Organic but is Wild Harvested	Volume	Price
Agrimony	1.50	$2.50
Alfalfa Leaf	1.00	$2.50
Angelica Root	2.00	$3.75
Ashwagandha Root	2.00	$2.00
Astragalus Root	2.00	$3.25
Bitter Orange Peel	2.00	$2.50
Black Cohosh Root	2.00	$4.00
Blackberry Leaf	0.70	$2.00
Blessed Thistle	1.00	$2.75
Borage	1.00	$2.25
Burdock Root	2.00	$2.75
Calendula Flowers	0.50	$2.00
Catnip	0.70	$2.25
Comfrey Leaf	1.50	$2.25
Dandelion Leaf	1.00	$2.25
Dandelion Root	2.00	$3.00
Echinacea Purpurea	2.00	$2.50
Elderberries	2.00	$2.75
Feverfew	1.00	$2.25
Frankincense Resin   #	3.00	$3.50
Garcinia Fruit	2.00	$3.00
Goldenseal Root Powder	1.00	$8.00
Heather Flowers	1.00	$2.50
Helichrysum Flowers	0.50	$2.00
Hibiscus Flower	2.00	$3.25
Holy Basil	1.50	$3.00
Hops	0.50	$2.25
Horehound	1.00	$2.50
Hyssop	1.00	$2.00
Jasmine Flowers	0.70	$2.25
Lavender Flowers	1.00	$3.50
Lemon Balm	1.00	$2.00
Lemon Verbena	1.00	$2.75
Licorice Root	2.00	$2.50
Linden Leaf & Flower	1.00	$2.75
Lovage Root Slices	2.00	$3.25
Marshmallow Root	1.50	$2.50
Mugwort	1.00	$2.00
Myrrh   #	3.00	$3.75
Neem Leaf	1.00	$2.00
Nettle Leaf	1.00	$2.25
Oregon Grape Root   #	1.00	$2.50
Peppermint Leaf	1.00	$2.25
Plantain Leaf	1.50	$3.50
Red Clover Blossoms	0.70	$2.25
Red Poppy Flowers	0.50	$2.00
Red Rose Petals	1.00	$2.75
Rosehips	2.00	$2.75
St. John's Wort	2.00	$2.75
Saw Palmetto	2.00	$3.00
Skullcap	1.00	$3.00
Stevia Leaf	1.00	$2.00
Sweet Woodruff	1.00	$2.00
Turmeric Root, Sliced	2.00	$3.25
Valerian	2.00	$3.50
White Ceremonial Sage	1.50	$3.50
White Oak Bark	1.50	$2.50
White Peony Root	2.00	$2.50
White Willow Bark	1.50	$2.50
Witch Hazel Leaf	1.00	$2.00
Wormwood	1.50	$2.25
Yarrow Leaf & Flower	1.50	$2.50

Naturally, there is a disclaimer:  Any information that we share in regards to any of the above products is not intended to diagnose, treat, cure, or prevent any disease.

Okay, with that out of the way, all of the above items will be available in 4 ounce by volume re-sealable bags.  All items are organic unless otherwise indicated.  We will not have these items at market other than sample bags.  You may place an order with us and we will bring it to the following week’s market.   Alternatively you will be able to order it from our website and have it shipped directly to you.  If there are items you are looking for please let us know and we will do our best to locate them for you.

Here’s a recipe we made last week with the remainders of the pork shoulder that we smoked for the chili we made for the Old Goat Chili Cook Off, which took fourth place.  I think it was a bit warm for the delicate Maine palate.  I tend to forget that my medium heat might be someone else’s hot.  Eastern River Cattle Company however took home First Place. Lucky bast…..Good time was had by all.

Tomatillo Stew with Hominy and Smoked Pork

Serves 8

1 1/2 lbs. tomatillos, husked and halved

1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves3 Tbsp. Olive Oil
8 Cups Chicken Stock

Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Sea Salt

Freshly Ground Black Pepper

Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.

In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano.  Pulse until coarsely chopped, scraping down the side.  Add 1 cup of the chicken stock and puree until smooth.  In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat.  Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.

Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Okay, this is going on long enough.  We will have duck and chicken eggs as well as a selection of fine pork products.  Take care and we’ll see you at the market.

Oh yeah, here’s a picture of the new future bacons…Solo and Tippy.

This little pig went to market...

Well, it’s finally here.  We’ve talked it up for quite a while now and I believe it will live up to your expectations.  I’m talking about Gryffon Ridge Farm All Natural Pork.  This is meat from two of our Hogs which were a cross between a Large Black Pig and a Berkshire.  For centuries, Berkshire pigs have been considered to have the perfect combination of flavor, juiciness, and tenderness.  Large Black Pigs have short muscle fibers which make for a very tender meat in addition to both marbling and outstanding flavor.  This meat is very different from what you find in your local supermarket or even from many small pork producers.

Most pork today comes from a hog that is bread to be lean, put on weight fast, and conform to a standard.  These are often crosses of Landrace, Duroc, Yorkshire, Spot, Hampshire, Chester White, Poland China, and occasionally Berkshire.  While this produces an animal that can be taken to market relatively quickly, we believe it sacrifices taste and quality for conformity and speed.

We have the following USDA Inspected cuts available:

Bone-in Roasts

Bone in Chops

Country-style Ribs

Baby Back Ribs

Pork Liver

Heart

Heads

Ham Steaks

Fresh Hocks

Smoked Hocks

Bacon

Chorizo

Hot Italian Sausage

Garlic Sausage

Breakfast Sausage

Fat Back

Leaf Lard

Rendered Lard

All sausage, ham, and bacon is nitrite/nitrate free.  While we raise our animals organically, we are not yet certified.  If there any specific cuts or quantities that anyone would like, please email us and we’ll be glad to bring it to market.

March 1^st is National Pig Day and we’ll try and come up with something fun and wonderful for that day.

On a separate note, this Sunday, February 20^th is the 3^rd Annual Chili Cook-off at the Old Goat Pub in Richmond.  This goes from 2:00 until 6:00 and is always a great time.  To see more visit their Facebook Page at: http://www.facebook.com/group.php?gid=47876487645

Okay, hope everyone enjoyed the couple of great days we just had.  Lots of melting before the next freeze.  Thanks to everyone that commented on last week’s rant.  Take care and we’ll see you at the market.

Oh yeah.  Here’s the latest member of our family/menagerie.

 

Her name is TQA (Pronounced Tikka) and she is an American Bulldog/Plott Hound cross.  Lots of energy, really big feet.

"I find it offensive..."

I apologize in advance as very little in this newsletter concerns herbs, spices, or even food.  Except the recipe.

“I find it offensive…” is the statement for the week.  An irate individual, let’s call him John since that happens to be his name, sent us an email last Saturday at 12:37 stating that he found it offensive that there was no way for him to unsubscribe from this newsletter.  He also claimed to have no idea how he got on our mailing list.  With a few exceptions, no one is sent this newsletter unless they have signed up for it at one of our markets or contacted us and requested to be added to our distribution list…except for John.

John didn’t want to give us his email address.  Didn’t matter that we already had it, it was evidently a further intrusion of his privacy to provide it to us so that we could remove his address.  Never mind that he had sent us an email at 12:32 with his address, name, and the subject of unsubscribe.  Five minutes prior to the email saying that he was offended and that he didn’t want to provide his address.  Some people shouldn’t be allowed to breed.  Too harsh?  Not in my world.

I find it offensive that we provide aid to foreign countries but we are unable (or unwilling) to ensure that every child in this country has enough to eat.

I find it offensive that the welfare system still exists.

I find the bailout of A.I.G. offensive.

I find it offensive that our schools here in Maine spend significant amounts of time teaching our children how to take tests rather than educating them.  I’m referring to the MEA, NECAP,SAT, and others.

I find the No Child Left Behind Act offensive.  You do not teach to the dumbest student in the class.  Period.  Look at the results from the 2009 Program for International Student Assessment (PISA) http://nces.ed.gov/pubs2011/2011004.pdf exam.  The U.S. ranked 14^th in reading, 17^th in Science, and 25^th in Math out of 34 countries. 

I find it offensive that we reward mediocrity rather than results.  Teachers especially should be held accountable for the performance of their students.  I’m not saying that it’s their fault but our education system needs some serious reworking.  And before any teachers out there go off on me, I come from a family of teachers.

I find our burdensome tax system offensive.  Why the hell can’t we enact a flat tax?  No incentives, exemptions, or write-offs.  Everyone pays the same.  Doesn’t matter whether you make $10,000 or $10,000,000.  If we all had to pay 10% of what we earned it affects everyone the same.  Just because you make more doesn’t mean that you should have to pay a greater percentage.  The same goes for earning less; you receive the same federal services that everyone else does; pay your fair share.

I find whining about minority rights and inequality offensive.  At one time or another everyone in this country was a minority.  We all left wherever we came from because we were unhappy with the status quo.  The NAACP is a special interest group.  Otherwise it would be known as the National Association for the Advancement of People.

I could go on.  I’m sure that I’ve managed to offend some people with the above statements.  Deal with it.  Grow a thicker skin.  Or email me and open a discussion.  Or email me and I’ll gladly remove you from our mailing list.  I promise not to make you the subject of a future newsletter.  Examine what you find truly offensive and see if I’m being too harsh on poor John.  I’m offended that I’ve spent all this time writing about it.

So…off the soapbox.  I promised you a recipe this week using Aji Panca.  Well, here it is:

Sopa a la Criolla (Creole Soup)

Serves 6-8

1 lb. Beef cut into bite-sized pieces

3 Tbsp. Olive Oil

2 Tbsp. Garlic ~ Minced

2 Large Onions ~ Finely chopped

2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can)

2 Tbsp. Ají Panca Chile Powder

2 Bay Leaves

2 1/2 Tbsp. Dried Oregano

1 Tsp. Rocoto Paste or Hot Chili Sauce (Sriracha works well)

10 Cups Beef, Chicken, or Vegetable Stock (or water)

8 Oz. Angel Hair or Spaghetti ~ broken into 3-inch pieces

2 Cans Evaporated milk

3 Eggs ~ Beaten

Sea Salt

Freshly Ground Black Pepper

Season the beef with salt, pepper and garlic.  Heat the oil in a large soup pot over high heat and pan-fry the beef.  Add the Ají Panca, onion, tomato, chili sauce, oregano, and bay leaves.  Reduce heat to medium and cook until the onion is transparent.  Add the stock, bring to a boil and add the angel hair pasta.  Cook until almost al-dente.  Add the evaporated milk and then the beaten eggs after tempering. Stir to incorporate, correct the seasoning and remove from heat.  Serve and enjoy.

Look.  I didn’t even complain about the weather.

Rick

$22,000.00 for a pig...

Since last I wrote I think we’ve added 18+ inches to our snow totals.  It’s probably been more, but what with melting and compaction we’re down to about 3 feet total except where the piles tower over the road.  We put a standing seam metal roof on the house this past summer and as a result our youngest son is more disgusted with winter than usual.  Morgan has shoveled the decks twice now.  Once after it snowed, and once when the roof snow slid off onto the decks.

Last week I was down in York, PA for the Original Antiques Show in York which takes place every January and September.  One of the many other things I do to make a living.  Of course I got to leave during a snow storm and while down there it snowed every day but one.  At least I didn’t have to plow or shovel it.  Antiques are a funny business.  You’re selling something that no one really needs for a price that is based on the rareness of the item in question, its condition, its provenance (history), your knowledge of all the above, and finally whatever the market will bear.  Additionally you have to take into account what it cost you to acquire the item, how long you’ve had it, the cost of any repairs to it, and any advertising necessary to sell it.  It is strictly a “want” business.  Case in point:

For those of you that aren’t familiar with it, that is a Pig weather vane.  It’s made out of copper and is in remarkably good condition.  No bullet holes. (Weather vanes make popular targets).  If you could read the tag on the stand, it would tell you that the asking price for this critter was $22,000.00.  Yes, that’s a five-figure pig.  He sold on Saturday afternoon.  In the booth next to him was another weather vane, this one of a cow.  That sold on Sunday for $155,000.00.  Needless to say, I neither sold nor bought either one.  What does this have to do with the spice business you ask?  Not a damn thing.  Just thought I’d share.

So, this week we have another Chile for you:

Aji Panca ~ One of the most common peppers in Peru, this is a dark red mild chile with a fruity, smoky taste.  It goes well with stews, sauces, and in fish dishes.  Try blending it with chocolate or as a rub on your favorite piece of meat prior to grilling. 500-1,000 H.U.

I’ll have a recipe using Aji Panca for you next week after I’ve had a chance to tweak it.  We’ll have both duck and chicken eggs available tomorrow. And I have high hopes that next week we will be able to begin offering you some all natural, organically fed, forest raised, minimally processed, heritage pork.  I know, a bit excessive on the adjectives, but it’s all true.  You won’t find meat of this quality anywhere else in Maine.  We had chops last week that actually had marbling like you would find in an excellent cut of beef.  When was the last time you saw marbling in Pork?  Virtually all pork that you buy in stores today comes from a CAFO (Concentrated Animal Feeding Operation) and is pale, tasteless, and of questionable heritage.  Sorry, getting off the soapbox now, again.

Anyway, stay warm, keep your head above the snow, and we’ll see you at the markets.