December 12th 2013

smallerheifer

Hi Friends,

Check out the holiday card that Emily drew!

The News

All is well here on the farm.  After a nice bit of down time around Turkey Day we are once again busy with many new and exciting projects.  Our house is well under way now.  Last weekend I was able to sneak in getting a concrete slab poured for the foundation.  This is a chancy undertaking this time of year, but with help from many good friends we were able to get it done in a few short hours and now we’re ready to start framing.  Prospects are looking good for Emily and I living and farming on The Great Farm next season, and that’s a very welcome thing.  The other big thing for PoP right now, and she really is a big thing, is our new pig, April.  April is a pregnant 600lb Duroc cross sow.  We’ve moved her into a nice warm stall in the barn where she’ll hang out and deliver her babies this winter.  Come spring, all our pigs will be big enough to hit the pastures running, turning our soil and making many pounds of delicious pork for our wonderful customers.
Another news item that’s slightly less exciting, but still worth mentioning, is that PoP now has a Facebook page.  Check it out and send us some likes!

The Recipe: Candied Brisket

 This is a variation on several recipes from The Joy of Cooking, a sacred text in our house.  It’s perfect for a Christmas Feast or any other special event.  A dutch oven is ideal for this recipe but you can use a deep skillet, a roasting pan covered with foil, or even a crock pot.  Start just as you would with any braise, browning the meat on both sides.  Remove from the pan, saute some onions, and deglaze with 1/2 cup of red wine and 1/2 cup of beef or chicken stock.  After you’ve scraped the brown bits off the bottom of the pan, add 1 cup of hot sauce (I like Frank’s), 1/2 cup of Apple Cider Vinegar, 1/2 cup of maple syrup (or brown sugar if you don’t have any), some nice big chunks of carrot, and two bay leaves.  Let this cook for a few minutes and taste it to make sure the flavors are balanced.  You can add a little more hot sauce or sugar or whatever until it’s just right.  Then add the browned brisket back to the pot, cover, and roast at about 300 for 2 to 4 hours.  To make it extra festive, stir into the sauce about a pound of dried fruit such as apricots and raisins or currants for the last 30 minutes of cooking.  Leaving the roast uncovered for this last little bit will caramelize the top layer of sauce and meat for a delectable candied finish.  Let the roast rest a bit before serving and enjoy.

We have beef and pork available now!  Check our prices here.  Please contact PoP with questions and we can discuss how to get you what you want, when you want.

Happy Holidays Everyone!