2018 in Review

Search me, O God, and know my heart!
Try me and know my thoughts!
 And see if there be any grievous way in me,
and lead me in the way everlasting!

Psalm 139:23-24

 

On this coldest of January days, it’s best to stay inside. So I wanted to send a quick update on our family and farm for those of you interested…


2017 proved to be a year of unknowns, instability, testing, trusting, and finally, hope.
2018 was a year of joy, striving, growth and peace.
Though we went through significant change, that change was used for our joy and to bring us closer to the God who formed us and whom we live with and for from day to day.

In Our Family

2018 has been about working together as a family and loving it. We have learned better how to love each other’s differences and get less uptight when things don’t get done. It has been encouraging to see our boys growing in wisdom and strength and look forward to what the future holds.

We are still homeschooling and love the flexibility and opportunities that this provides. Our boys also love that they can get done at their pace and learn about things that interest them. It has been a highlight to have Mat teach woodworking most Thursdays as well. We also love taking our annual camping trip. This year we went to Wisconsin.

Of course, the continued support of Mat’s parents keep us going. Having Mat’s dad here two or three times a month to help with projects around the farm is a delight for all of us. The boys love snagging him for a game of UNO too.

On the Farm

As for the land, the pasture and high tunnel ground has been flourishing under our intentional care for it. The bare spots in the pasture have become thick and long. The unproductive clay in the high tunnel has become rich and soft producing a much tastier fruit and higher yielding plants.

With the land production improving, our animals have been flourishing as well. Our herd has grown to a point that we have more beef and pork than what our customers are needing. For chicken and turkey, we have also gone to producing only what people order in the Spring. This helps our sanity in trying to sell chicken, but increases our need to find more customers for beef and pork. Since the majority of our sales are directly to the customer our main form of advertising has been through emails or by word of mouth from other satisfied buyers.

Continuing On

We will continue to grow within the means provided for us, not taking on debt or time consuming endeavors we can’t afford. With our land and animals maintaining a level of constant improvement, now we will focus on how to sell the abundance. If you have any tips for us in this area, we’d love to hear your knowledge.

Thank you for being part of our journey. We appreciate your words of encouragement, knowledge and support in buying the produce of the land. We hope this coming year is one of great joy and growth for you all.

Sincerely,

Katie, for the whole Nix family

Advertisements

Ambrosia a.k.a Sweet Roast

I know, I should be talking about how to use leftover turkey in a hotdish right now, being that the week after Thanksgiving every meal consists of turkey. However, we are sending the last of our fall butcher hogs to be processed on Tuesday (yes, we have 1/2 left if you get your order in soon!), so I still have pork on my mind.

We also have 3 and 3/4 Scottish Highland beef steers to send in this fall/winter if you’re looking for some grass-fed and grass-finished beef for your freezer. A full steer weighs about 400 pounds, so 1/4 would be about 100 pounds hanging weight and probably close to 75 pounds finished. So if you’re looking for some great roasts, hamburger, etc, that’s a great place to start.

Now onto the recipe. As a world famous travel writer, Mat’s aunt Stacey knows good food. I heard about the following recipe because she made this for Mat’s mom, Dena, and Dena raved about it. Of course, I had to ask for the recipe. And of course, I had to share it with you! It’s made for a beef chuck roast, but also works well with pork.

Here’s a super easy meal to help you recover from all the rushing about this holiday season. Enjoy!

  1. Ambrosia a.k.a. Sweet Roast

    • Servings: 6-8
    • Difficulty: easy
    • Print
    3-4 pounds beef chuck roast or pork shoulder roast
    oil/lard
    1 onion, chopped
    10 3/4 oz. cream of chicken/mushroom soup
    1/2 cup water or chicken stock
    1/4 cup sugar
    1/4 cup vinegar
    2 tsp. salt
    1 tsp. prepared mustard
    1 tsp. Worcestershire sauce
    1. Brown meat in oil on both sides in saucepan. Put in slow cooker.
    2. Blend together remaining ingredients. Pour over meat.
    3. Cover. Cook on Low 12-16 hours.

Roasts, my go to convenience food

Today we continue our series on using all the cuts in a half hog, after looking at pork chop ideas last week. As one of the most easy-to-use cuts (in my opinion), now we explore Pork Roasts! As a busy mom, farmer, homeschool teacher, etc., I love anything super easy. I’m sure you can relate.

When I search for recipes and food ideas, just like at the grocery store, I get in and get out quickly. I get my ideas and then run off to make supper. I hope these recipes or ideas will be a quick guide and an asset to those of you looking how to support small farms and your budget by purchasing a half or whole hog.

First, it may be helpful for you to know the difference between pork shoulder and pork loin roasts. Here is an article that explains the cuts a little more: “A Complete Guide to Pork Cuts”, but here’s a quick synopsis:

  • Loin – the most tender cut. It is good for quick cooking at about 400 F because it doesn’t require a long time to become tender
  • Shoulder (aka pork butt) – cook slow on low heat (about 225 F for 6-8 hours).

Let’s get right to it.

Pork Loin Roast ideas (and how I do it):

  • Roast with veggies in the oven. The best way to cook a loin roast is thawed, rubbed with spices, and placed in a roaster/cast iron pot in the oven. Typically it will take an hour for a 3-4 pound roast to get up to 145 F if cooked at 400 F, but testing it at 45 minutes would be best because an overcooked loin roast is not so juicy (use it for soup or casseroles if this happens). As with most roasts, it’s best to pan sear it/brown the outsides in an oiled (or larded) pan on high heat for a few minutes before sticking it in the oven to cook. This keeps the juiciness of the meat intact. Cook it up and serve with your favorite side dish.
  • Roast with veggies in the slow cooker. There have been many times I’ve put one of these roasts in the slow cooker with some veggies and just walked away. I’ll typically stick them in still frozen because I forget to pull it out the night before. Carrots, root veggies, onion, or potatoes are our favorites. Sometimes it’s fun to add a little cooking wine. Sometimes a little tomato sauce changes things up for us. Typically it’s just meat and veggies though. We’ll stick it on a plate once it’s tender and it’s a meal for us. It’s best to not over cook a tenderloin roast, so check the temperature after about four or five hours (depending on size) to see how much longer you’ll need to cook it.
  • Another one of our old favorites for pork roast is Peanut Butter Pork with rice.
  • Here’s a list of slow cooker recipes to try too: Slowcooker 365
  • Recipes I’d like to try some day:

Pork Shoulder ideas (and how I do it):

  • Pulled pork (for fajitas, carnitas, taco meat, BBQ pork, casseroles, soups or pulled pork sandwiches). Chop an onion and line the bottom of a slow cooker with it. Rub pork with your favorite spices for pulled pork, such as bbq, fajita blend, tandori, etc. Some like to add pineapple or bbq sauce. I’d do this in the last hour of cooking though. Cover and cook on low heat (225 – 250 F) for 6 to 8 hours depending on the size of your roast. An hour before you hope to eat it, open to separate the meat with two forks or with a knife. Cover and cook until tender. This makes a wonderful amount of meat for a large crowd or for various meals throughout the week. Typically I will cook it with basic spices (like garlic, paprika, and pepper) and use it for tacos, casseroles, soups, nachos, pizza or pulled pork sandwiches.
  • Roast with veggies. Same as above but best made in a crock pot.
  • Soups or Chili. I love using part of a roast for making a hearty meat and veggies soup, white bean or traditional chili, or even Pho Vietnamese soup.
  • Casseroles. These are a Minnesota comfort food. Enchiladas, shepherds pie or pot pie are my favorites. Look up “pulled pork casserole” or “pulled pork hotdish” depending on your cultural preference and you’ll get enough options for the year I’m sure.
  • Recipes I’d like to try some day:

Ham Roast:

  • My favorite way to cook a ham roast (not a ham) is in a slow cooker with a jar of SAUERKRAUT and some apple sauce. It’s hard to beat that, so that’s my only idea for you.
  • Ham roasts are normally a bit tougher and are best marinaded, brined, or slow cooked.

More tips:

  • Save the bones if there are a lot and make some pork stock for soups.
  • Don’t forget to check out our recipes page for more ideas.
  • If you want something more gourmet, check out Gordon Ramsay at youtube.com. Don’t worry, he’s quite tame in his how-to videos.

Pork Chops and new series of posts

As I mentioned on Tuesday, a new goal I have is to help make ordering and using a whole hog more user-friendly by providing recipes and information.

Here’s bit of info from our Pastured Pork page:

“When ordering a half or whole hog, here are the options you’ll choose from when calling the butcher:

  • Pork chops (about 23-26, 1 inch or you can ask for 2 inch cuts) – other options for chops include making them into baby back ribs (deboned chops), boneless tenderloin, ground or roasts
  • Shoulder Roasts (2) or Steaks (4-6) or Cottage Bacon (similar to ham in taste)
  • Loin Roasts (2) or Steaks (4-6)
  • Ground pork (6-12 lb of trim)
  • Ribs (2 lb)
  • Smoked Ham or Ham Roasts (can be halved or quartered)
  • Smoked Hocks or Fresh Hocks (2)
  • Side Pork (pork belly) or Smoked Bacon – thick or thin sliced (about 6-10 lbs)
  • Pork fat for rendering lard (we suggest you pay the small fee to have it ground, it renders more efficiently)
  • All meat cuts have other options like being ground or deboned if there is a cut you do not prefer”

Some of these things, like bacon and ground pork, have an endless number of recipes to choose from and are quickly used up. Others are a little more challenging depending on your background.

In the following weeks, I hope to add some links and various ideas on how to use the above cuts. Today I would like to start with pork chops!

Pork chops

  • Chops are excellent grilled. Typically I will sear them by starting the grill on high heat and then after each side has been browned for a few minutes, I will turn the temperature down to low. Be sure to watch them closely so the flame does not burn them up once the fat starts dripping.
  • Chops are also wonderful pan seared and then baked when grilling season is not an option (such as in January in Minnesota).
  • The spices I prefer to sprinkle on chops are as follows for 4 chops:
    • 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper combined and rubbed into the meat before cooking
    • Your favorite bbq rub (I really like Penzey’s spices, but there are many good all purpose bbq rubs out there).
    • Here’s a more involved bbq mix to try. This is a guess because I don’t have a specific recipe: 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon pepper, 1/16 teaspoon cayenne, 1/16 teaspoon cinnamon, 1/16 teaspoon thyme, 1/16 teaspoon ginger
  • The way my mom made pork chops was super easy and tasty too. Basically, sear four pork chops and place in a 9 by 13 inch glassware dish. Pour some cream of chicken soup over the top (if it’s too thick, thin it with 1/2 cup of milk). We make our own. Here’s a recipe similar to ours: Pinch of Yum. Sprinkle with paprika and black pepper. Mix up some stuffing (the amount from a 6 ounce box should be enough). Place stuffing on top. Cover in foil and bake for 45 minutes. Take foil off and bake another 15 minutes or until the internal temperature is 145 Fahrenheit. It’s a hearty, heavy meal… pure comfort food.
  • Tips:
    • Our pork chops come from a part Mangalista hog. The Mangalista breed of pig has a bit more back fat on it due to it’s excellent amount of vitamin rich lard. If you don’t enjoy eating this fat straight up, I recommend trimming the fat and then rendering it (melting it slowly then filtering it) to be used later for frying eggs or adding to recipes instead of butter or oil. It’s a great way to add Vitamin D to your diet this winter!
    • When cooking a pork chop. Melt some lard in the bottom of a pan on high heat. Set the chops in the pan for about a minute until slightly brown then turn the heat to low or transfer to a baking dish if you will be putting them in the oven. Searing and then cooking on low heat produces a juicier chop instead of a dry one.

These are some of our favorites, but I’d love to hear some of yours!! Please leave a comment and let us know your favorite recipes for pork chops.

What do you want to know?

We’ve recently updated our Pastured Pork page. A new goal I have is to help make ordering and using larger portions of meat (or splitting half a hog with friends) more user friendly. One way I hope to do this is by providing recipes and meal ideas for the various cuts of meat. Another is by providing information on what a half hog contains. I could use your help. What would like to know about when considering half a hog or a quarter beef or a whole chicken? Do you want resource links or would you rather I break down the whole process here? Is it recipes you need or how-to information? Maybe I’m not even asking the right questions. Could you please comment here or send me a quick email/message on Facebook for ideas?

And in case you missed the information on our November delivery dates to the Minneapolis/Fridley/St. Paul area, here’s a link to our most recent newsletter:

Click here if you’d like to see information on November deliveries…

We look forward to providing nutritious meats and veggies for you all in the future and hope to give the information that can help you use it well.

8.jpg

A little throwback to our first summer on the farm in 2013. 

Prepared

Now’s the time to start planning what seasonal goods you’ll need for the year. In MN that’s almost everything, including chicken.

resize

In this picture we have some zucchini brownies and some spaghetti ready to be quickly made. We have grown to love okra in our tomato sauce. I freeze it whole (super easy) and then blend it into cold sauce when making a recipe. It adds a touch of flavor and makes a thicker, less watery sauce. Our okra has started to produce already and we hope to have plenty to bring to market this year.

You’ll also see our Italian sausage links. Having meat in the freezer and available has put my mind at ease and helped me to avoid shopping, a task I do not enjoy. I always have something available for a quick meal. That’s especially helpful in the busy or overwhelming seasons of the year which for us coincides with planting, weeding and preparing for markets throughout the summer.

We hope you will be able to stop by one of our markets to say hi. We plan to be at the Aitkin Historical Society’s Depot Museum (right next to the Holiday gas station) on Fridays throughout the summer. This Friday we will be there from 9:30 am – 12:30 pm.  Hope to see you there.


Here’s one last reminder. This week is the week to order chicken and turkey for the year! Also, if you’re wanting pork, we have it available by the pound now or halves and whole in the fall. Give us a call this week and we’ll get you all set up for convenient meals all year long.

You can also still order beef and pork to be processed closer to November and December. Send us an email at righteousoaksfarm@gmail.com. We’d love to hear from you.

Printable order form: Click here!

Winter. Ordering.

View this email in your browser

Winter.

I don’t know about you, but we slow down a bit at the farm during winter. It also seems a bit lonely here in the rural north, except on those rare bright warm days when we have extended time in the sun.

Winter is also a time that we reflect on the previous seasons and plan for those to come. We’re gearing up for another year on the farm and need help from you. Would you look through and see what you’d like us to produce for you at the farm this year? Is there anything you’re in need of right now? We sure enjoy our work and are happy to produce food to fuel you, your family and your friends!

Time to order! The following will be available on a first come basis:

  • Grassfed Beef
  • Pastured Chicken
  • Pastured Pork
  • Grassfed Goat
  • Pastured Turkey

Send us an email or print and mail our order form with what you’d like to order. To see pricing, click the link below to download our order form:

Printable Order Form
Did You Know?
We have whole chickens and pork by the pound available at all times both in Aitkin and in Fridley, MN right off 694 and University.
No need for a large freezer. It’s always available. Give us a call and we’ll hook you up with some nutritious pastured and non-GMO meat!
We look forward to serving your needs in the 2018 growing season! Please feel free to share this email with those to whom you wish health and long life.*

*We do not claim to extend the life of our customers, only to make your taste buds happier with quality food to fuel you and those you love.