We have decided to hand crank some ice cream for sale as a way to use up some extra cream here. We will serve a basic flavor of vanilla at our customer appreciation day then sell it as a beginning flavor for $15 a quart and $10 a pint. One challenge with homemade ice cream is that it does not have antifreeze in it so that it wants to thaw on the delivery truck so we are not sure how much ice cream we will sell to you all in Tampa or beyond but maybe we will let you decide on that. The ingredients in our ice cream are: cream, milk, eggs, vanilla, Maple Syrup and Himalayan salt. If you have a good low carb recipe we will try it and I hope to offer that soon. I am with Joel Salatin who says he will “Take his dairy in the form of ice cream any day”. He also says he is very picky how he eats it. He has to be alone or with someone.
Organic Blueberries. We have a friend here locally who has 2 acres of Blueberries and they have zero chemicals used in their production, $7 a lb for the very best in beautiful ripe berries. He is too small to get certified organic but could and in fact is way beyond organic. He uses guineas to debug them and weeds by hand. He will soon have pear and plum olive oil as well, we are excited about these organic crops and will have blueberries here for sampling on Saturday.
Customer Appreciation Day:
Don't miss out! Good food, fellowship and a day of meeting the people that produce your food! Customer Appreciation Day will be held on Saturday, April 25th starting at1pm. Check out our invite at: http://www.evite.com/
Also, we are looking for people who may be interested in doing face painting, caricature drawing,etc. during the event for compensation. If you are interested, please let us know.
2lbs organic, dry split peas, soaked for 7 hours or overnight in water with 2 tsps baking soda*; rinsed and drained.
1lb smoked bacon ends/chunks or smoked ham hock
1 large onion, chopped
2-3 cloves garlic, minced
2-3 carrots, peeled and coarsely chopped
Several sprigs fresh thyme or 2 tsp dry
4-6 cups pork broth
Salt and pepper to taste
Ingredients:1 quart water
Ingredients:3 chiles plus 3 T. sauce from 1 can chipotle chiles in adobo sauce (I substituted 2 dries chipotle peppers)
When: April 25th (1PM)
Where: Full Circle Farm - 20997 174th Street Live Oak FL 32060
Details: Join us for Customer Appreciation Day at Full Circle Farm. Below is a high level schedule for the event. We will be inviting all farmers that we work with as well as all restaurants that serve our products. Also, we will be asking various supported vendors to setup booths to share information on their products/services. This is a great opportunity to really see first hand where your food comes from and enjoy time with friends.
Check out our invite for full details and to RSVP.
From Home On The Pasture by Kim Hitzfield There is a misconception that grass-fed beef is always lean, tough, dry meat, but this is not entirely true. There are many factors that go into the tenderness of the meat. If the beef is raised to be lean the meat will be tougher. When raising our 100% grass-fed beef we strive to get as much fat on them as we can. Why is this? Besides the fat making the meat more tender and juicy, unlike the fat on grain-fed beef the fat on 100% grass finished beef is full of healthy omega 3 fatty acid and other nutrients that our bodies need. (For more on the health benefits of grass-fed beef click here). But in spite of our efforts to make our grass-fed beef less on the lean side and more on the fatty side it will never have as much fat as conventionally raised grain-fed beef which is why you must follow a few simple rules when cooking grass-fed beef. So, here are the rules...