August is here and so is a new supply of lamb cuts! See our “Current Inventory” page for a complete listing.
Our August Market Special is ground beef for $5.00/lb. on your first two packages at the time of purchase.
See you at the market!
Filed under: June
Yes, we finally have pork chops, shoulder roasts and ground pork. I must say that the pork chops are smaller than usual. They are about 1/2 to 3/4 of a pound rather than 1-1.3 lbs. per package. Check out our “Current Inventory” pages for all our selections. We still have to wait a couple more weeks for the bacon, but we’ll let you know when it arrives!
Our July special is: Beef Short Ribs and Pork Spare Ribs at $5.00/lb! Regular price for the short ribs is $6.75/lb.; regular price on spare ribs is $6.25/lb. This price is valid for the entire month of July.
Filed under: 2011
We now have a greater selection of beef steaks. A new supply of ribeye and New York steak are in stock. We also have a couple packages of beef back ribs. Check out our “Current Inventory” page for details!
An unexpected blessing this year has been selling our beef to the Blue Goat Restaurant in Amity, Oregon. The Blue Goat is a new restaurant with a committment to providing their customers with local foods at an affordable price.
The owners of the Blue Goat purchase the entire beef animal from us. Their chef cuts the carcass into the various portions for his menu. One afternoon for lunch, the children enjoyed hamburgers made from freshly ground beef seasoned with various spices served on homemade buns made in their earthen oven. I savored a beef sausage served with polenta and grilled raab. Simply delicious!
I encourage you to experience the Blue Goat Restaurant in Amity. Their menu changes daily. A sample menu can be seen at their website: amitybluegoat.com, along with hours of operation and directions.
Salt by Mark Kurlansky is an entertaining, as well as, an eye-opening account of the history of one of Man’s most basic commodities: salt. Although “salt” is an item I use nearly every day, I have never contemplated how it came to my table or its impact on history. After reading Salt, I no longer take this humble seasoning for granted.
One tidbit that I found interesting is the role of “salt” in sustaining an army. Kurlansky notes that Napoleon’s army was bereft of salt as it retreating from Russia. Without salt as an antiseptic (OUCH!), minor wounds became fatal. Armies were paid with salt and salt was viewed as a necessary provision.
“Worth your salt” refers to the amount of work you accomplished since salt was used as a medium of commerce.
Kurlansky’s description of salt mining and evaporating was educational. The picture on my “Celtic Sea Salt” of a salt raker made sense to me after reading this book.
Salt was not a book I read rapidly. Each chapter is self-contained enough to easily put the book down and return to later without losing the flow of narration.
I found Salt to be informative, entertaining and a pleasure to read.
May is here and with a new month, we have a new market special! This month, your first two packages breakfast and/or Italian bulk sausage is only $5.00/lb. (regular price is $6.00-6.50/lb.).
Treat Mom to a breakfast with Wood Family Farm breakfast sausage or dinner with pasta and Wood Family Farm Italian sausage. Yum!
Just finished reading Full Moon Feast by Jessica Prentice. I found the reading entertaining and interesting. The recipes appear quite doable and tasty. I would classify this book as a companion reader to Nourishing Traditions.
One quote by the author struck home with me. “. . part of what makes cooking so fun for me is that I have the basic skills necessary to come home, look in the fridge, and cook something off the top of my head that I will find delicious and nourishing. I certainly read lots of recipes, but I very rarely (if ever) follow one exactly. It takes the creativity away.” (p. 247)
When I read this portion, I laughed to myself. No wonder I enjoyed the book. A perfect description of my own approach to cooking!
Prentice weaves her own experiences with food and cooking, her theology and philosophy, and anthropology throughout the book. Some points you may enjoy or agree with and other portions of the book you may not. Either way, the recipes are worth trying.
The Corvallis-Albany Farmers’ Markets begin April 16 at 9:00. We will be vendors at both markets at our usual location. See our “Current Inventory” page for our meat selections. You can order by Friday noon and we will have your order ready and waiting for you at market.
Looking forward to serving you another year.
We will NOT be at the Indoor Market, Saturday, April 9.
We WILL be at the first outdoor market in both Corvallis and Albany, Saturday, April 16. See you then!
