By Melanie | December 04, 2011 at 08:07 PM EST | No Comments
Here's this week's product list. This week, we'll be at the East Goshen Farmers' Market this Thursday from 3pm-5pm. It will be held at a heated indoor location, and you can find details here: http://www.eastgoshenfarmersmarket.blogspot.com/
The market is order only, and though we'll have some extra items, pre-ordering is recommended! To place a pre-order, email your order to info@redhavenfarm.com.
See you there!
Item
Price
Description
COW’s MILK CHEESE
Langston
$14, whole wheel
$7, half wheel
Our buttery brie.
Petite Pouant
$20, whole wheel
$10, half wheel
$5, quarter wheel
Our washed rind. Intensely flavored and earthy!
Pure Fumee
$7, 5oz
3/$18
Herbs and garlic mixed with our soft cow’s milk cheese. Perfect with crackers.
Pure Provence
$7, 5oz
3/$18
Herbs and lemon zest mixed with our soft cow’s milk cheese. Perfect with crackers.
Pure Mocajelte
$7, 5oz
3/$18
Green chile and cumin mixed with our soft cow’s milk cheese. Perfect with crackers.
Pure Saison
$7, 5oz
3/$18
Vanilla bean and local maple syrup mixed with our soft cow’s milk cheese. Perfect with crackers, apples, or even pretzels.
Pure Epices
$7, 5oz
3/$18
Pumpkin and local maple syrup mixed with our soft cow’s milk cheese. Perfect with crackers, apples, or even pretzels
Pure Joy
$8, 6oz
Our delicious, sweet cheese ball. Our Pure Epices (pumpkin) cream cheese is rolled in candied nuts and dried cranberries. A perfect addition to any holiday table and a great hostess gift!
Pure Herb
$8, 6oz
Our savory cheese ball. Our Pure Fumee (herb and garlic) is rolled in fresh herbs. A perfect addition to any holiday table and a great hostess gift!
Marinated Feta, Herb and Lemon Zest
$10, pint
$6, half pint
Our creamy French Feta marinated in extra virgin olive oil, herbs and lemon zest. It looks as great in its glass jar as it tastes; another great hostess gift!
Marinated Feta, herb and sundried tomato
$10, pint
$6, half pint
Our creamy French Feta marinated in extra virgin olive oil, herbs and sundried tomatoes. It looks as great in its glass jar as it tastes; another great hostess gift!
GRASS FED LAMB
Ground
$8/lb
Shoulder Roast
$9/lb
2-3lbs, bone in
Leg of Lamb
$14.50/lb
2-3lbs, bone in
Loin Roast
$18.50/lb
~1lb
Shank
$8/lb
2 per package, ~1lb
Spare Ribs/Breast
$7/lb
~1lb
GRASS FED VEAL
Ground
$7/lb
1 lbs
Cubes
$9/lb
1 lbs
Chuck Roast
$9/lb
2-3 lbs
Brisket
$9/lb
2-5lbs
Filet Mignon
$19/lb
~3oz
Loin Chop
$16.50/lb
1-3lbs, 2 per package
Rib Chop
$14.50/lb
1-3lbs, 2 per package
Cutlet
$14.50/lb
.3-1lb, 2 per package
Osso Buco
$9/lb
.3-1lb
Hot Sticks *NEW*
$7/package
4 oz
Sweet Sticks *NEW*
$7/package
4 oz
Veal Farmhouse Sausage
$9/package
A simple sausage of veal, salt and pepper. 4 links/package
By Melanie | June 08, 2011 at 05:07 PM EDT | No Comments
You may be wondering what country style spare ribs are. If that's the case, you aren't alone. I have at least half a dozen people ask me that question each week, and the answer is that they aren't ribs at all! They're actually from the blade end of the pork loin, and our butcher cuts them into individual rib chops, making them look suspiciously like pork chops. Like genuine pork ribs, they cook best low and slow. Most often, they're treated with a dry bbq rub or slathered in bbq sauce before cooking, and that's certainly a satisfying way to prepare them (in fact, you can use the preparation below with your favorite bbq rub and sauce). Farmer Erich's favorite way to eat them is rubbed with herbs and slow cooked with a wine sauce that later becomes gravy for mashed potatoes or rice.
The recipe below serves 4 adult sizes appetites.
Herb Rubbed Country Style Spare Ribs
4 Country Style Spare Ribs
1 recipe Herb Rub (below)
2 tablespoons olive oil or lard
1 medium onion, sliced
4 cloves garlic, sliced
1/2 cup white wine
1/4 cup chicken stock
splash white wine vinegar or lemon juice
salt and pepper
Preheat the oven to 325. Rub each spare rib with the herb rub. Heat the oil over a medium high to high heat. In a large pan, brown the chops on each side, working in batches to prevent overcrowding in the pan. When browned, remove to a warm pan. Lower heat to medium low, and add a little more oil if necessary. Saute the onion until translucent. Add the garlic and cook for another minute. Increase heat to medium high, and add the white wine, chicken stock, and vinegar. Bring to a boil and scrape the bottom of the pan with a wooden spoon to dislodge any burnt bits. Simmer for about 5 minutes, until slightly reduced.
Return the spare ribs to the pan, layering them so that they fit. Cover with a tight fitting lid and place in the oven. Allow to braise for 2-3 hours, until they are tender and the meat is falling off the bone.
At this point, you can simply eat them if you're hungry and not looking for extra work. I remove the ribs to a warm serving platter and strain the onions and garlic from the liquid. Return the liquid to the pan and bring to a boil, reducing by half to make a thickened sauce. I usually add a little heavy cream (and perhaps a nob of butter) to further enrich the sauce. Spoon it over the ribs, mashed potatoes, rice, etc.
Herb Rub
3 cloves garlic
1 tablespoon salt
2 tablespoons pepper
1 tablespoon dried rosemary
2 teaspoons dried thyme
Mince the garlic and combine with the other ingredients. This can also be made in a food processor.
By Melanie | June 02, 2011 at 08:40 AM EDT | No Comments
Usually when I create recipes of the week, I try write up something that appeals more to, um, mature tastes, but let’s not kid ourselves.Many of us have families that aren’t always receptive to our foodie experiments, and we all crave the comfort foods of our childhood.For me, taco salad or taco casserole is the ultimate comfort food of my childhood spent in Tulsa, Oklahoma.Not once did I attend a potluck or pool party that didn’t feature giant, steaming pans of taco casserole served next to huge bowls of iceberg lettuce and tortilla chips.I’ve ditched the iceberg lettuce for romaine (if you’re treating this as a salad, you want crispy lettuce), but taco casserole makes frequent appearances at Red Haven Farm.The following recipe is how I prepare the casserole, but there are tons of variations.Some don’t include beans, choosing shucked corn instead.Others sub mayo for sour cream.If I were making this only for myself, I would include chopped jalapeño, but Farmer Erich usually requests that I leave it out.I’m sure there are ways to create a slightly less lowbrow or more low fat dish with this basic recipe, but when I make taco casserole, it’s a lowbrow/high fat experience.We always serve this with guacamole, salsa, and copious amounts of sour cream.
TACO SALAD/CASSEROLE
1.5-2 pounds ground beef
salt and pepper to taste
1-3 tablespoons chili powder
12 ounces chunky salsa
1 cup cooked or canned pinto or black beans
¾ cup sour cream
2 cups crushed tortilla chips
2 cups shredded cheddar or jack cheese
1 head lettuce, coarsely chopped
1 humungous bag tortilla chips
Preheat the oven to 350.
Brown the ground beef and season with salt, pepper, and chili powder.Remove the beef to a large bowl, and add the salsa, beans, and sour cream.Spread half of the meat mixture on the bottom of a 2 quart casserole.Top with one cup of crushed tortilla chips and one cup of cheese.Repeat the layers.Bake for 20 minutes or until heated through.
By Melanie | May 25, 2011 at 07:41 PM EDT | No Comments
Farmer Erich and I love pork chops prepared in any way, and we have them for dinner a few times a month, especially during the market season. They're quick, flavorful, and our bone in cut helps them stay juicy. Usually I rub them in a sage seasoning and cook them on the grill, but once in a while Farmer Erich and I put the farm tot to bed early and have a quiet dinner to ourselves. It was on such an evening that we tried a recipe for Balsamic Glazed Pork Chops. I switched it up a little, using honey instead of sugar and sliced spring onions instead of shallots. We served the dinner with roasted turnips and braised turnip greens from the fabulous folks at Blooming Glen Farm. Who knew that turnips and pork chops could make for such a romantic spring evening? They did!
For the record, the flavors were what I'd considered kid friendly, although the chops do take on a dark color from the balsamic vinegar. That wouldn't bother our farm tot, but some kids might be put off by nearly black pork chops! Next time, I'll serve these chops over rice, as the rice would be a great vehicle for eating the extra sauce.
Here's the recipe for two with my changes. You could double the recipe to its original proportions to feed the whole family.
Honey and Balsamic Glazed Pork Chops
2 bone in Red Haven Farm Pork Loin Chops
salt and pepper, to taste
2 tablespoons olive oil or rendered lard
2-3 medium sized sliced spring onions
1/3 cup balsamic vinegar
1/2-1 teaspoon honey, depending on your preference for sweetness (we used less)
Season the chops with salt and pepper. In a heavy skillet, heat the oil over a medium high heat and sear on each side until nicely browned. Remove the chops to a warm plate. Add the onions to the skillet and saute until softened. Add the balsamic vinegar, honey and a little more salt and pepper, stirring well to combine with the onions. Simmer for about a minute.
Add the chops, turning once to coat both sides with sauce, and cook until done. Because our chops are somewhat thicker than what you usually find in supermarkets, I found that they took about 5 minutes to cook through. When in doubt, pull them off the heat to check for doneness! There is nothing more disappointing than an overdone, dry pork chop, and you can always return an undercooked chop to the pan to finish. When done, return the chops to the warm plate and bring sauce to boil. Boil for a few minutes until syrupy and pour over the chops.
By Melanie | May 17, 2011 at 04:09 PM EDT | No Comments
Have you been wondering what to do with the pork cutlets you see listed on our price list? Pork cutlets make for a fast and satisfying weeknight dinner. The following recipe includes a creamy, caper-heavy sauce to spoon over your cutlets, but for those looking for a lighter serving suggestion, the cutlets are great on their own, perhaps with a squeeze of lemon juice. Of course, I'm of the mind that nothing was ever worse for a little heavy cream, but it's nice to have a lighter version as the weather heats up!
When we made this the other night, we served it with sautéed spinach from Down to Earth Harvest and roasted asparagus from our own patch. This recipe makes four adult sized portions. The farm tot only eats half a cutlet, especially when asparagus competes for his attention.
Crispy Sage Pork Cutlets
1 cup bread crumbs or Panko
1 tablespoon chopped sage
1 teaspoon lemon zest (optional but nice)
salt and pepper to taste
1 egg
2 tablespoons water
2 tablespoons mayonnaise
2 tablespoons dijon mustard
2-4 tablespoons oil or a combination of oil and butter (enough to generously cover the bottom of your pan)
4 Red Haven Farm pork cutlets
Sauce
½ of a small onion, chopped
½ cup dry white wine
½ cup chicken stock
2 tablespoons capers (or more if you, like me, are caper crazy)
1 teaspoon chopped sage
a generous splash of heavy cream
salt and pepper to taste
Combine the first four ingredients on a plate or in a mixing bowel.Whisk the eggs and water together in a separate mixing bowel.Combine the mayo and mustard in a third mixing bowel.Dredge pork cutlets in the mustard mixture; then dip in the beaten eggs; then cover the cutlets with the bread crumb mixture (rolling them in the crumbs is the most efficient method, though messy).
Heat oil in a skillet large enough to fit at least two of the cutlets over a medium high heat, adding the cutlets when the oil comes to heat.When adding cutlets, cook in batches rather than overcrowding the pan.Cook until the pork is done and the crust is browned (only a few minutes on each side.Don’t over cook!Cut a little notch into a cutlet to check for doneness if you’re worried they aren’t cooked through.).Keep in a warm oven or on a warm plate covered with foil while you make the sauce.
Remove excess oil and crusty bits from your pan.Return to the heat and sauté the onion until translucent.Turn the heat up to high.Add the wine, chicken stock and sage, and cover then pan with a lid.Bring to a boil, remove the lid and then allow the sauce to boil for a couple of minutes, until slightly reduced.Lower the heat to a medium low simmer and add the capers and heavy cream.Simmer for a few minutes until the sauce has thickened.Serve cutlets with your sauce.
By Melanie | April 10, 2011 at 05:06 PM EDT | No Comments
Howdy farm fans! Now that spring is upon us, things are busy around here. The grass is starting to grow, and our animals are enjoying the warmer weather. In preparation for spring, we've added some new friends to our flock. The biggest news is that we've expanded our herd of milking Jerseys to 29, and that makes for busy mornings and evenings here on the farm. We're working through the logistics of becoming raw milk licensed, so stay tuned for news of milk sales this summer.
In the mean time, our pigs are benefiting from the extra milk. Some say that milk/whey fed pork is the most delicious of all, so be on the lookout for Red Haven Farm's pork offerings this season. To supply us with pigs, we're working with The University of Pennsylvania's humane farrowing program at the New Bolton Center, a large animal teaching hospital where Farmer Erich also works. Finding pigs who have been humanely farrowed is a big problem for farmers like us, and we're overjoyed at the opportunity to offer a product that's treated the right way from start to finish. We're also proud to participate in a program that could help reform the farrowing practices of all swine operations for the better! This new source will also mean that we'll be able to offer pork to you throughout the market season, so for those who didn't get enough last year, we think you'll be pleased.
Spring time time doesn't just mean preparation for the market season; it's calfing and lambing season, too! My favorite Jersey cow, who happens to have be named after me, just gave birth to a bull calf, named Barry by our farm tot. We only have one Ewe who hasn't lambed, and this season we saw our first set of triplets! We watched closely to make sure they got enough milk, but as usual, mama Ewe knew what she was doing. We have some pictures up on Facebook, and we'll update the website with our lamb cuties as soon as we have a free moment.
You'll notice on our home page that we've added a few new markets this year (with Philadelphia markets still in the planning stages), so if you're in the area of one of of our new spots, welcome! We're returning to our old and treasured customers in Media, Kennett Square and the Winterthur area. As the market season gears up, we'll be back with our usual products and some new ones, including grass fed hotdogs, sausage and beef jerky. Stop in and see what's new!
Finally, we wanted to thank our fabulous customer and blogger, Lydia, who featured an interview with us on her wonderful blog, Divine Health from the Inside Out. Check it out and let Lydia know you appreciate her promotion of local agriculture:
By Melanie | October 14, 2010 at 05:25 PM EDT | No Comments
Some reflection on the past year...(even though its not yet over)
We started the year with a plan, often as they are, tenuous, fleeting, capricious. We were invited to sell our products through the Hillside Farm CSA (a Greener Partners project). A manageable (and welcome) commitment. That was it. So we planned. Then we were asked, almost serendipitously, if we'd vend at the Media Farmers Market - sure. We planned a little more, and to be perfectly frank, waffled a lot on whether or not we thought we could supply the market. By now the grass was growing and chores started in earnest. Then we were asked to participate elsewhere, Then we solicited markets, and one said yes, and then another, and another, until...well, you get the picture. Our little plan mushroomed. Now we're winding down the season having participated in no less than 6 farmers markets.
My only wish for the past year is that the days were longer. Not so that I could get more done, just so I could have some time to appreciate how beautiful our farm and family is. Maybe quiet reflection is what the winter is for.
By Melanie | September 16, 2010 at 11:43 AM EDT | No Comments
I love my wife. This morning, as everyone else slept, I made coffee and went to the refirgerator to get cream for my cup. I sleepily opened the door but was jolted awake when I realized that everything I was looking at was made by my wife. From left to right on the top shelf sat homemade butter, soup (made with our beef and beef stock (even veggies from the garden)), and jam. Admittedly, the mayo is store bought. On the middle shelf sat fruit from the orchard, greenbeans from the garden, more jam (in the back) and eggs from our chickens. On the bottom shelf sat, Baked acorn squash (again from the garden), tallow (from our beef) and raw milk from our cows. My stomach is full. Life is good. I love my wife.
By Melanie | September 10, 2010 at 11:22 AM EDT | No Comments
We’ve gotten to meet some wonderful people at the farmer’s markets this year. As we set up and tear down our respective booths we usually have time to chat with them about their products and as the market matures, so do our relationships and respect for what we grow on our respective farms and home fronts.
I want to give a nod to Gil and Nem who run Market Day Canele. Gil and Nem bake these wonderful little custard cathedrals. I don’t mean wonderful as in they’re cutesy - I mean wonderful as in they are food of a superior caliber.Like the texture, the flavor fills the spectrum of your palate and continues to reveal a new facets with every passing moment.
In case you can’t tell, I like the custards Market Day Canele produces, and I recommend you find them. I also want to thank Gil and Nem for reminding us all that good food enhances life.Thanks guys.
By Melanie | June 08, 2010 at 12:21 PM EDT | No Comments
Spring is slipping into summer, the first cutting of hay is in the barn. I have a confession though; I have one of the most unfortunate ailments a farmer could have - hay fever. Orchard grass is my arch nemesis. The cows love to eat it, it looks beautiful in our pastures, and it makes great hay, but orchard grass pollen is the bane of my existence. It's terrible to sit on the tractor, tears and snot streaming from my face, making hay (and throwing more pollen into the air all the while) from the very grass causing my allergies. I certinaly get the last laugh though - at least I'd like to think I do. When the hay is cut - the pollen dessicates and falls to the ground. A momentary victory. Every time I touch the hay, I break out in a rash - no matter how long it sits in the barn. Throughout the winter, if I'm not careful to wash my hands, any time I touch first-cutting hay my allergies are back. I'm an involuntary mediator in the ongoing fight between my profession and physiology.
The rest of the hay cuttings don't bother me. Only the first.
Anway, my nose is dry, eyes clear and sinuses uncongested. All that pollen is stacked in the barn - lurking...
By Melanie | April 22, 2010 at 07:18 PM EDT | No Comments
Things are abuzz at the farm. The cows calved at the beginning of the month. Fences have been repaired and watering lines set out. The garden is underway, the landscaping is done, even the grass has been cut. The cows started grazing on April 4th. The first batch of chicks are about to go into the chicken tractor. Phew! Now we have a little respite before the first cutting of hay.
We did have a little bit of a scare with one of the angus calves. On one of the damp cold days in April, my brother found the little one down in the field. He called the veterinarian who administered some fluids. The little one was running a fever which was a concern. The vet detected some dullness in his lungs so he gave some antibiotics to make sure she didn't have a bout of pneumonia. Mama and calf went to the barn to spend some time out of the cold and to get some personalized attention. After a week, the little one is doing well and back out enjoying some nice green pasture.
By Melanie | February 22, 2010 at 04:21 PM EST | No Comments
Well, not quite dozen, but certainly a lot. We've had some unexpected (but wonderful) surprises over the last week - two sets of twin lambs. Three of the four newbies have been rams, the other a ewe.
On our "about us" page is a photo of the two born on Sunday morning. The dark stuff on the one standing is meconium - mama ewe is just about done cleaning the one on the ground. The one standing is waiting his turn. After mama had a chance to clean them off, they all went into the barn to enjoy a warmer venue for getting to know one another. I was a little concerned about the smaller of the two lambs. Mama had a plugged teat and was only providing enough milk for the more vigorous of the two, but after a little work and hand milking the teat was unplugged and both babies are now doing fine.
One more ewe is due, and she's looking very pregnant. Maybe I can catch her in the act...if she'll let me.
By Melanie | February 04, 2010 at 07:54 PM EST | No Comments
It's lamb time! Two of our ewes have given birth to two little lambs - a little ram and a little ewe. We're expecting three more before the season is finished. I hate to jinx it by saying (or writing) it out loud, but we've been really lucky with our birthing here at the farm. My brother, Scott, and I check the flock morning and evening to monitor their well-being. We know pretty well, within a 24-48 hour period, when to expect a lamb based on how the mama ewe is acting and the look of their private parts. I'll try to post some pictures if I can catch one during delivery. Because we have a ram, compliments of Meadowset Farm and Apiary www.localharvest.org/farms/M8042, we don't have the ability to control when our lambs arrive.
After lambs come the calves. We've bred our cows to birth around the 1st of April. Usually the weather is better in April (for the little ones) than the typical February/March window that most people plan for. Besides, a later calving date gets all sorts of grass-based milk into the calves and they do much better than otherwise. This year we're expecting 6 Angus calves and 2 Jersey calves. And then, of course, the milking begins. Ah, I love spring, and an impending winter storm makes me love it more.
By Melanie | January 15, 2010 at 08:00 PM EST | No Comments
It was a beautiful day today. The beauty permeated everything: our farm truck woke from its wintry nap, our home renovations progressed more than usual, and we made good progress uninstalling a milk storage system from a neighbor's barn. (By the way, bulk tanks are very heavy - especially when they need to lifted through a window.)
We have a meeting with representatives from Greener Partners in a couple of weeks (link posted below) to discuss a potential partnership this coming season. Greener Partners provides the tools necessary for young farmers to run successful sustainable farms. Working with enthusiastic students is an exciting prospect. I wish that Greener Partners had been around when I was learning the ropes...
By Melanie | January 02, 2010 at 08:06 PM EST | No Comments
Man, it's windy outside. Our farm is relatively flat (at least by Chester County standards) and our house sits on the only little knoll we have. Our chicken coop and orchard are to the northwestern side of the house and our garden is to the north which means no wind shelter. When the wind blows here, it really blows. I even lost my ball cap - which is saying a lot because I like it low and tight.
I have new weather vane that that needs a perch, but no doing today. My blacksmith friend made for us this terrific rooster for Christmas. Check it out in the header at the top of this page.
Also, here's a link to his blog http://anvillain.blogspot.com/ - lots or really cool work here. My favorite is the 'junkyard hammer' towards the bottom of the page.
After giving our laying hens a couple of months off, we started increasing the light in the coop and were finally rewarded with a fresh clutch of eggs today. Chickens lay eggs based on photoperiod - something I did not know until I read up on them a couple of years ago. Hens need about 14 hours of daylight to produce eggs regularly, but you can keep them producing by supplementing with a regular incandescent lightbulb when the days get shorter. Our big rooster, much to his dismay I'm sure, has nothing to do with whether or not there are eggs in the nest.
By Melanie | December 31, 2009 at 04:45 AM EST | No Comments
It's early in the morning and the rest of the family is asleep. They'll be waking up soon.
I love metaphor. Here I am writing this first blog about our new farm (on our new website) so early in the morning that the rooster hasn't yet begun to stir. I can't help but think about the future. The farm feels like a sleeping giant and I wonder what morning will bring.
We have a busy couple of weeks ahead. My brother will start trucking hay to auction. Together, we'll make repairs to our hay equipment in preparation for the upcoming season. We have a milk storage system to remove from one barn and install in ours - not to mention the electricity to run it. Did I mention that we purchased this farm from an Amish family? Yes, we did, and when they say 'no electricity' it means no electricity.
