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.

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?