We wanted to take a minute to recognize the following breweries that allow us to pick up thier spent grains to feed our animals. If you love great beer like we do, be sure to visit each of these great breweries. They take great pride in their craft and are wonderful to work with.
These folks seriously help offset our feed costs that in turn keep our prices stable and hopefully affordable to everyone.
OK, so I have some time on my hands........ I know, I know.
I wanted to let you know that JEM Farm is offering whole Fresh Ham for Easter. We've allocated several of our Large Black and Red Waddle Hogs for this offer (they may or may not be happy about this prospect but this'll be our little secret.......)
What you'll get? One whole Fresh Ham, trimmed to perfection and ready for your oven. Tired of the same old same old for your Easter feast, I hear you, so are we.
Way, way waaaayyyy back when we were youngsters this is what our family fixed for Easter in the "old country" and whats better that a 12-16 pound chunk of meat from a Heritage Hog that you actually know where it came from, who handled it, what it ate, where it slept.
We will also be posting recipe's on this blog for those of you apprehensive about cooking this but fear not young foodie, we can help. Elizabeth is/was a real honest "paid" Chef in a former life and is truly gifted with the gift of cooking and she can help. Ha, we may set up a "Pork Hot Line" for call in questions..........now that's a good idea......maybe a youtube video.......... :)
BUT.....again, I digress. These hams available at our online store have to be pre ordered because every pig only has 2 and we will schedule the processing dates so give us a jingle and order one now!
$50.00 DISCOUNT............$50.00 DISCOUNT......did we get your attention?
We've decided (for a limited time) to offer a discount to our CSA this spring. Hey! things are tough all over and we are right there with you...believe me.
We very much want to help everyone get the freshest food available for your family and save some DOUGH at the same time. We are working hard here on the farm and we want to work hard for you and your family.
Scroll down for a complete explanation of our offering for the csa and what you can expect when you work with us. We pride ourselves of customer satisfaction and returning customers, so take a look umm or read below and find out more.
If your sitting on the fence, hop off and give us a jingle. I guarantee you will Not regret it!
Go to our online store and choose promo code JEMCSA at checkout and you'll save $50.00 Samonlians.
Thanks and if you see a trail of mud at the farmers market, its probably one of your local JEM Farmers so follow the trail and say "hey"
Howdy everyone hope this letter finds you all well and not too tired of this crazy weather, As I write this its 70 degrees and expecting thunder storms. Tomorrow it may snow.....great that's just great! Anyway as you have probably noticed we've added a CSA section to our blog spot and its pretty awesome, go check it out......Now!!!!! I'll wait. Ok, you're back, if your in need of a printed copy to pass around your office, at the gym, while your getting a colonoscopy etc. here it is. Feel free to print away and we can't wait for You to sign up. Thanks. John & Elizabeth
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OK- so I melt my pig fat and cook with the lard that results. I stopped buying any sort of vegetable oil about 3 or 4 years ago, with the exception of olive oil. Now, as there is more and more proof that the olive oil available to us in the US is adulterated, old, possibly rancid, I am reluctant to buy it also.
So, now the quart jar of lard sits on my kitchen counter, unless I can afford coconut oil. Just like the coconut oil, the lard has a long shelf life. It is solid at the lower room temperatures, but soft or pretty liquid when the temperature hits the mid 70's. It can be refrigerated, but unless you intend to keep it for years, that is not required. It does not burn easily, and even the regular fat imparts very little flavor to the food you are cooking. The highest grade of lard comes from the fat around the kidneys, and is called "leaf lard". I have asked for it a number of times, but our local butchers are so busy, they are not willing to take the time to separate out the leaf lard. If you are making fine pastries or short cookies that require basic shortening, the leaf lard is what you need, but most biscuits and cornbread, a basic sauté, those are fine with any decent quality lard.
Now, one of the things that I am most conscious of is the amount of hydrogenated fat in our foods. It is often hidden, but if you look carefully, it is in almost every processed food: all of the
cookies, all of the crackers, most of the breads, every roll, cupcake, muffin, Ding Dong and all of those horrible supermarket cookies and birthday cakes with the pounds of frosting. Watch the frozen foods as well, especially those that have a sauce, and many of the salad dressings. Hydrogenated fats have been altered chemically to stabilize them so that they do not spoil easily. Hydrogenated fats are the fats that add to our load of LDL (or bad cholesterol) and create plaques in our veins and arteries that endanger our hearts. Hydrogenated fats tend to be harder to digest.
There is nothing hydrogenated about our lard. I simply melt it at the lowest possible temperature. It is a safe, healthy alternative available locally, from a known source.
Finally, I have friends in the departments of public health associated with some of the local universities. Doctors have been mystified by the recent rise in the incidence of osteoporosis in men. When I was growing up osteoporosis was considered a woman's disease associated with hormonal changes brought on by menopause. Now, many men get it, and in men, the falls involving the large bones (like hips or femurs) are often fatal in the following year. Men do not recover from the loss of mobility and independence the way that women can. But why are men having a higher incidence of osteoporosis any way? Well, we work indoors now. We slather ourselves with sun screen when we go out side. We do less physical labor than ever, especially the kind of physical labor that involves large muscle groups. As a result, there is a lot of vitamin D deficiency in the general population. Now, so many products are "fortified" with vitamin D (milk, bread, cereals, ad infinitum) and many folks are getting a prescription for a vitamin D supplement. This vitamin D added to foods, and prescribed in pills is a synthetic product. It is not as readily absorbed by the body. And, the rates of osteoporosis continue to rise. Vitamin D is a fat soluble vitamin naturally found in the fat and muscles of pasture raised animals, raised outside in the field. Before WWII that was the only kind of animal any one ate, and there was no Crisco, margarine or corn oil. Many folks worked outdoors, most folks did some sort of physical labor on a regular basis, and BINGO! rates of osteoporosis were low, and virtually non-existent in men. The studies are not complete, but the correlation seems high!
In conclusion, give lard a try. It really is good. It is easy to measure and cook with, and it is a very safe fat. Give me a day or so, and I will put the cornbread with cracklin's on the recipe portion of the site, and I am making corn chowder with our bacon, and frozen local corn from this past summer, so I will put that on the recipe portion of the site as well. Happy cooking! Healthy eating!
Hey folks! Happy 2017 In the doldrums of a wet and yucky January, we are asking for your support to get our new season rolling again! We have several interesting products to offer for the New Year, as follows!
Lard- I need orders, as this is a time consuming and messy process. $12 quart, $8 a pint
Turkeys- I have 3 large turkeys to process. Unless you would like to eat another turkey whole, I propose to process them and cut them into quarters. Then, if you want a turkey breast or turkey leg quarters for fajitas, or whatever, you may have them. My guess, is that the boneless breasts are about 3 lbs each, and the leg quarters (bone in) will be about 3/4 as well. Either of those parts are $18, delivered. If anyone is interested in making turkey stock for the freezer, then I will have the carcasses and the feet and necks for your stock projects. Each carcass would be $5, the legs and necks, an additional $5 and the organs, $2.50+/- depending on what you want.
Turkeys, smoked- we are going to smoke two smaller turkeys. We will break them down as described above, boneless breasts and bone-in leg quarters. Each quarter, is $16, as these quarters will not weigh 3 lbs each, more like 2/2.5 lbs.
We have a selection of grass fed steaks in the freezer. We have bone-in rib eyes, bone in NY strips, butchers' sirloin steaks (from the top round), and a couple of packages of T-bones. I also have picked up a couple of bone-in chuck roasts, about 3 lbs each. Steaks can go for $12 lb, chuck roasts for $10 lb.
This month is the last month we will be able to offer the bulk sausage at $3.60 lb for 25 lbs or more. You may mix flavors, and we have mild breakfast, hot breakfast, plain ground pork, mild Italian and zesty Italian available. All are very clean, non-GMO and no MSG except for the zesty. After this month, the sausage will be $4 for the 25 lb quantity.
We also want to offer you the option to purchase our Porter Rd link sausages at a reduced rate. Normally the bratwurst and Italian sausages are $10, but we would like to offer them at $80 for 10 packages. You may mix flavors on these sausages as well. Your options are sweet Italian, hot Italian and bratwurst. Selections are limited, and the sweet is in especially short supply.
So help us out, our electric bill is $250 this month with chicken brooding, and we are reseeding pastures and working hard in the sloppy mud! Look for us at the winter Farmers' Market with nourish Knoxville, and we will see you soon! https://nourishknoxville.com/winter-market/ Thanks again! Elizabeth, John and Emma.
I preface this by saying the more things change, the more they stay the same! It is farm life, baby! And there is nothing like struggling to keep the pigs in, working hard on the fences, and waking up to the front yard full of pigs! We now have about 65/70 pigs, all sizes, two boars, lots of sows, many pregnant, and about 15/18 little ones. It is pretty crazy! We have a number is sows that have Yorkshire and Hampshire in their back ground, and we have a very diligent red wattle boar. We also have a sweet Hereford boar, but usually the red wattle has been there first. Recently, we have added a big bunch of large blacks to the herd. They are very friendly and a little longer legged than many of our pigs.
So, in this proliferation of pigs, you have an opportunity: we have, and will continue to have, lots of pigs to sell. We have spent the last several years discouraging the sale of pigs from the farm in the interest of maintaining our stock for breeding. Now we are well placed to be able to supply our restaurants, our retail customers, our farmers market and sales from the farm. Whether you are looking for sausage for breakfast, a ham for Christmas, piglets to raise or a pig for your luau we have the selection you are looking for!
From the California Culinary Academy cookbook, 1988
1 gallon of water
2 cups of Kosher salt
1 cup of packed brown sugar
1/2 cup of molasses
2 tbs black pepper
1/2 cup fennel seeds
1 Tablespoon of sage
Zest of a tangerine or orange
Zest of a lemon
Make enough of this brine to fully cover your bird. Pack the bird into a cooler big enough to hold it with extra room. Weight the bird down, to keep it beneath the surface. Cool the brine with several frozen icees. A chicken may brine in 24 hrs, but the turkey may take several days. Change the icees at least once a day.