Do you enjoy the heat of summer or would you rather sit in mosquito-free air-conditioning? This heat can be wonderful and joyful for little boys who love to frolic in water. However, constantly feeling 80 – 90 humid degrees for us full-blooded Minnesotans can become an exercise in endurance. I think that’s why so many enjoy pulling out Christmas songs and dwelling on the coolness of the Minnesota winter during the month of July.
For those of you who enjoy farm fresh food and supporting small farms, now is also the time to think about what foods you’ll want to have through the winter. Being small and seasonal we produce most of our meat when the weather is warm and the pasture is flourishing with extra nutrition for our animals. Are you going to want a ham or roast chicken for your holiday meals?
Now is the best time to order your half or whole hog. We normally sell out. I am very proud of the pastured pork we produce and can say these are the best pork chops I’ve ever had. If half is too much for you (80-100 pounds of meat), some people get friends together and split it up between themselves.
You can also still get your broiler chickens and maple syrup, while the supply lasts. Though our beef is sold out for the year, we have some grass-fed goat available still. The meat is an excellent source of essential nutrients for your family and we have some by the pound if you wanted to give it a try before your buy a whole animal.
The farmer’s market has been a big part of our summer schedule this year. We’d love to see you if you’re in Aitkin on a Saturday morning. We’ll have pork and goat by the pound, whole broilers, our maple syrup and lots of veggies to enjoy. You can also order tomatoes for your canning needs, so give us a call, set up a time to visit the farm, or send us a message by email, Facebook or Instagram. We look forward to hearing from you.
Flashback Recipe idea: Grill up some Maple Mustard Chicken!
For me I prefer my old go-to recipes. It is hard for me to try new recipes because of the time it often takes to implement something foreign to me. The new recipe I tried yesterday? Unbeatable. It took about twenty minutes, minus the marinading time, to get dinner on and that included all the sides (“Cream Corn Like No Other” and garlic cheese bread broiled with the chops). I think the meat took ten minutes at most in the oven. Added bonus, the kids loved the meal. Another bonus, I’m finally not hungry. I’ve been so hungry the last few days and just can’t get enough to eat. Goat meat protein always fixes that craving need for me.
We’ve been getting a lot of interest in our goat meat from people who have never tried it. After explaining its qualities in a recent post, they want to take advantage of this healthy meat. After trying a great recipe for goat chops, I am highly recommending that you try it! We found an Indian blogger’s recipe entitled, “Broiled Goat Chops“.
The spice blend she recommends is just right. However, if you have picky kids, you may want to leave out the cayenne pepper. The other issue is that most American cooks do not have amchur (dried mango) powder in their spice cabinet. Luckily we have some we were given from an Indian friend a few years back. You can easily find it on amazon or at the Indian grocery if you live in the city. Though you could leave amchur (amchoor) out, it does give it a tangy sweetness that really does add to the dish. Also, we used olive oil in place of avocado oil. This recipe was so perfect, I plan to try her recipe for Slow Cooker Goat Curry with one of our roasts very soon.
So now you know what to do with Goat Ribs and Goat Chops. We still have plenty of goat chops, shanks, shoulder roast and leg roast. Give us a call or email, we’d love to hear from you. Unfortunately, we have sold out of ribs and ground goat.
Happy eating! We’ll try to keep the recipes coming.
Last week nearly two hundred pounds of goat meat arrived in our freezer. We were able to get it USDA inspected at a newer local facility in Sturgeon Lake, MN that we really enjoy. Of course we took out a package right away and Mathew cooked up a rack of goat ribs. It was savory and satisfying!
We found our recipe at mymidlifekitchen.com. With only five ingredients, it was simple, quick to prepare and warmed the house nicely since it cooked for three hours. Perfect for a winter day in Minnesota!
Goat meat is a great source of lean protein, B-12 vitamin and iron. It is also quite versatile if you enjoy a variety of tastes and flavors. According to a Universiy of California blog post, “What is the world’s most popular meat?” goat meat is actually the most commonly consumed meat in the world, with 63% of the world’s population eating it. This article also has a nutritional comparison of various meats, see below. We look forward to trying Indonesian, South American, French, Asian, Middle Eastern and African recipes. Each has their own special spices to add. Please share your favorite recipes with us so we can share them with the world!
|Nutrient composition of goat and other types of meat1, 2
|Saturated Fat (g)
|1 Per 3 oz. of cooked meat
|2 USDA Nutrient Database for Standard Reference, Release 14 (2001)
Harper, John M. “What is the world’s most popular meat?” http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=3679. November 3, 2010.
Give us a call or send us an email to order some today. We’d love to deliver some Goat Chops, Goat Shoulder Roast, Goat Leg Roast, neck or ground meat. direct to you. Our current price is $10.00 per pound.