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.

It's a Pigs Life! By Uno.

Happy Birthday to Me. Happy Birthday to Me!

I'm 7 weeks old going onto 20. I think I can take the world by storm until something scares me and I go running for Dad, Mom or Tqa. The good old saying "you’ve come a long way baby", sure fits me. Dad tells me, I was the smallest of the bunch and look at me now. I have passed up my step-brothers and sister in size and if you ask me my opinion in looks.

There is enough for both of us.

 Life up on the ridge has been so good, I get to run with my dog, eat peanut butter cookies, chase a duck or two, then go for a swim in the pool. Dad and Mom finally sprung to put me up in my own apartment which is not as big as the house, but I don't get yelled at for scratching my butt on the walls here. The fine dining in the area is a bit to be desired, no one cooks like Mom and Dad. I love it when they bring Tqa out to play and forget to pick up her food for the day. Nothing like dog food to spoil my girlish curves.

Aunt Bungie & My Cousins

My Auntie Bungie's kids are growing really fast also, but they don't get to run around the yard like I do. I heard Mommy say that they don't have the manners to behave in the yard so they stay out back with their Mom. It must be nice to have other piggies to play with, but they have no toys. I don't understand how they can live without their stuffed bunny, balls with jingle bells or pull ropes, plus they don't even have a swimming pool.

What???

Okay, I had better get off here before dad finds out I'm playing with the computer. He hates it when I get my dirty nose prints all over the screen. Have a great day folks! ~ Uno

83 Degrees and Sunny

Afternoon Everyone,

Once again I’ve managed to go for weeks without sending out any information on anything.  Last you heard from us we had just finished the Winter Market in Brunswick, and the piglets had just been born.  Here we are four weeks later and much has happened.

The outside markets have begun and this year we are taking part in the Boothbay Farmers Market which takes place every Thursday from 09:00 to 12:00 on the Commons which is right on Rt. 27.  If you’re in the area you’ll find a great selection of items and some familiar faces from the Winter Market.  Crystal Spring Farmers Market takes place on Saturday at Crystal Spring Farm on Pleasant Hill Road in Brunswick from 08:30 to 12:30 and has about 40 vendors carrying everything you might be looking for.

The piglets are doing great.  Bungie’s kids are all doing well and have taken to eating  and playing in the woods just fine.  Ms. Uno, whom you last saw as a 2.26 lb. rat is now over 20 lbs. and will be moving outside this weekend.  While it’s been interesting raising a pig in the house, it’s not something I would recommend for everyone.  She bonded with our dog Tqa, to the extent that at times she thinks she’s a dog too.

Uno & Tqa - Apr. 26th

 

 

 

 

May 8th

May 18th

May 23rd

Speaking of the pigs…we’re thinking of offering the opportunity to purchase 1/2 a pig to be processed how you desire.  These pigs are a Red Wattle/Tamworth cross and should have fantastic flavor.  This would be on a first come, first serve basis.  A deposit would be required, and once the pig went to the butcher, you would pay based on the hanging weight after slaughter plus any processing costs.  For example, costs vary depending on whether you have your meat smoked, processed nitrite free, and whether you want a whole side or have it cut and wrapped.  At the present time we believe we’ll have 6 sides available sometime in December.  Let us know.  We will be raising the remainder of the pigs ourselves for sale at future markets.

Bungie with her babies in the background

On to the Spice world.  You can now find us the new Bow Street Market in Freeport.  If you haven’t been there yet you should make a visit.  They have a great selection of quality products and the largest selection of our items outside of the Farmers Markets.  With everything happening in the animal world we’ve neglected the development side of the Spice business a bit.  That will change.  While I don’t have anything new to announce, this is Memorial Day weekend.  We’ll be giving a 10% discount to all veterans in honor of their service and let’s not forget what the holiday on Monday is all about.   For all you non-veterans we’ll have all of our grilling and barbecue blends and rubs on sale.

Anyone notice that I didn’t complain about all the freakin rain we had? Anyone? Bueller?

Look at what the Easter Bunny brought us...

No. 1

That is piglet #1 from Bungie and Hamlet.  He arrived at about 07:00 yesterday morning.  I had been up to check on Bungie at 06:00, went back to the house for a cup of coffee, and went back up to her hut right before 07:00 just in time to see Bungie go into labor.  Six hours and forty minutes later, we had 10 new additions to the farm.

Piglets #1 through #10 attached to Mom

Aside from two breech births, one of which I had to assist with, she came through like a true champion.  Pig births usually come about one every 20 minutes.  Not Bungie.  First one showed up then an hour later #2, then the plug, "Brutus" came out at 09:37.  He's the largest of the litter easily a full pound heavier than his siblings. #4 was 21 minutes later followed by #5 through #9 by 11:59.  #10 showed up around 1:00 and by 1:40 everything was over with.  Bungie was exhausted along with Christine and Charlie from Tandem Glass across the river.  Couldn't have done it without him.  Between keeping track of which one was where, putting them on a teat, cleaning, calming Bungie, you name it.

Everyone wants a snack.

Somewhere around 5:00 Christine brought some Zinfandel Mead out to the hut and the three of us toasted the new Mom and her kids.  All appear to be healthy and every one of them is sporting a pair of wattles.  They exhibit the characteristics of both the Tamworth and the Red Wattle and we're really looking forward to seeing them grow up.  Terrill, Charlie's wife brought over Potato Leek soup along with a salad and we had a quick meal before I headed back out to the hut to keep an eye on the babies throughout the night.  They nurse just about every hour and fifteen minutes and then squirm around for a while before passing out.  Christine relieved me at 03:30 and kept them company until I got back up at 07:15.

Brutus is the large one on top of his siblings.

We'll keep you updated as things progress but in another 24 hours or so we should be out of the danger zone and the pace around here may slow down just a bit.  Maybe...

Right out Straight...

That’s the message you receive if you happen to call my brother and he doesn’t answer the phone.  It’s been the same message for the last 10 years.  Since you haven’t heard from us for the last several weeks it’s safe to assume that we’ve been “Right out straight.”  Or for you non-New Englanders, “busy as hell”.

I had intended to write after the Spring snowstorm. Even took a picture.  Was going to write after the April Fool’s Storm.  Took a picture then too.  Then we’ve been getting ready for our two pregnant pigs to give birth.  This necessitated building what are called farrowing huts, which basically are a fairly narrow structure for the pig to give birth in and raise their piglets.  Female pigs are referred to as gilts until they have given birth, then they are called sows.  These “huts” took time since yours truly is not a carpenter and decided to use rough sawn hemlock and whatever wood we had lying around.  As a result neither house is square or plumb.  But they work.  Of course, it would have helped if I had bothered to measure Bungie, our large Tamworth gilt first.  Once we moved her into house #1 we discovered that when she stretched out she was longer than the house.  This necessitated building house #2 about 2 feet longer.

House #1 with Bungi

House # 2 Enroute Zubenelgenubi

House #2 was finished on Monday and we moved our other Red Wattle gilt, Zubenelgenubi into it as we expected Bungie to farrow first and didn’t want to risk moving her.  We were wrong.  Sometime around 6:00 on Tuesday Zubenel gave birth to 4 piglets.  Unfortunately we weren’t there to monitor the birth and as a result she lay on and crushed three of the four.  We were able to rescue the fourth but to further complicate matters she refused to allow it to nurse.  So now we (Christine) are bottle-feeding Uno, as we call her, in the living room.  She’s doing well and Tqa (the dog) helps in keeping her clean by licking her after she eats.  She sounds like a Mogwai from the 1984 movie Gremlins when she wakes up.  Which is every 2-4 hours.

Uno Day 1   2.26 lbs. (Notice the small wattle)

Uno Day 3   Approx. 3 lbs.

 After the negative birth experience with Zubenel I began monitoring Bungie around the clock.  At least every 2 hours I have been going out to check on her to make sure that she hasn’t gone into labor.  After 3 days she still hasn’t.  A pig will make a nest prior to giving birth and she will also start producing milk to feed the little ones.  While Bungie is as big as a house, she hasn’t done either yet.  So we decided to move her out of her house and into the larger one after evicting Zubenel and sending her back to our larger fenced in area.  We’ll see what happens.  Hopefully it hasn’t stressed her out too much.  She does appear to like her new home as she has decorated it with fir branches.

Zubenel Sleeping in front of House #2

Soooo, now we wait for Bungie to farrow and cross our fingers.  It’s a new experience for both her and us, and everyone you talk to or every book you read says something different.  At times I feel that we should just let her figure it out on her own and not interfere.  After all, pigs were having piglets for quite some time before we humans decided to get involved.  Anywho, we’ll keep you posted.

What's happening with the Spice business you ask?  Well, we’re wrapping up the Winter Market at Fort Andross tomorrow and would like to thank all of you for another great season.  Starting May 7^th we will once again be at the Crystal Spring Farmers Market on Pleasant Hill Road in Brunswick.  This is a great outdoor market with over 40 vendors, many of whom you'll be familiar with.  Beginning May 12^th we will be at the Boothbay Farmers Market from 09:00 – 12:00 every Thursday.  This year we are participating in a number of shows the following of which are confirmed:

April 30^th -         USM Craft Show in Gorham

May 13^th – 15^th Northern New England Home and Garden Show in Fryeburg

July 14^th – 17^th  Yarmouth Clam Festival

July 30^th –          Artisan Bread Fair & Kneading Conference in Skowhegan

As we receive confirmation of other shows we’ll be sure to let you know.

You can also find our products in a couple of new stores.  Browne Trading Market in Portland and Sawyer’s Market in Southwest Harbor are two new accounts that we’ve recently added.  If you have a chance please stop by and check them out.  Browne’s has fantastic fish and an excellent wine selection and Sawyer’s has been in business since 1946 and has an outstanding selection of specialty food items and many excellent Maine made products.

If you’ve made it this far then you deserve a recipe.  While I think he’s arrogant and I do get tired of all his “lovely” descriptors, Jamie Oliver does occasionally come up with something that sparks my interest.  So here’s a recipe that I kyped (stole) from him with a few minor changes.  This really is an outstanding dish and should be served with couscous and maybe some pita or other similar bread.

Beef Tagine with Ras el Hanout

For the spice rub

1 Tbsp. Ras el Hanout

1 Tbsp. Ground cumin

1 Tbsp. Cassia cinnamon

1 Tbsp. Ground ginger

1 Tbsp. Paprika

1 Tsp. Sea Salt

1 Tsp. Freshly ground Black pepper

1 1/2 lbs. Stewing Beef

Olive oil

1 Large Onion, peeled and finely chopped

A small bunch of fresh cilantro, leaves picked and stalks reserved

1 14 oz. Can Chickpeas, drained

1 14 oz. Can Diced Tomatoes

4 Cups Stock, Beef, Chicken, or Vegetable

1 1/2 lbs. Winter Squash, peeled, deseeded and cut into 1-inch chunks

4 oz. prunes, roughly torn

2 Tbsp. Sliced Almonds, toasted 

To make the spice rub:

Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. 

Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight. 

When you're ready to cook, heat a several tablespoons of olive oil in a tagine or Dutch oven and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes.

 Add the chickpeas and tomatoes, and 2 cups of the stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.

At this point add your squash, the prunes and the remainder of the stock. Give everything a stir, place the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a bit of water if it looks too dry. 

Once the time has passed, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with salt if necessary. 

Scatter the cilantro leaves over the tagine along with the toasted almonds and serve. 

   

Okay.  Sorry it took so long to get back in touch.  I didn’t even mention the 122 chickens that are currently living in our garage…