It’s been a few months since you’ve heard from us on the blog, but a few months seems like no time at all during springtime on the farm. We’ve been busy enjoying the new baby animals: chicks, turkey poults, calves, and goat kids. The human kids and I (Katie) have also been working hard to get all our tomatoes, cucumbers, squash and melons planted in the high tunnel while Mathew has been fixing what breaks and making more chicken tractors. Things are going well lately and we continue to persevere and see mostly good days in our busy season.
Life gets moving and sometimes we forget things, so I wanted to send this reminder that we’ll need to know your order for broiler chickens by Tuesday, June 6th. Our plan is to butcher July 8th and 15th. If more than 100 additional chickens are ordered from all of you, we plan to butcher September 2nd and 9th as well. With your order, please include your preference for which butcher date you would prefer.
You can also order pork, goat meat and maple syrup. Currently we have rhubarb for $2 per pound as well.
Please give us a call or email. Otherwise you can get a hold of us through Facebook, Instagram, and by mail. All ordering information is listed on this page: https://righteousoaksfarm.com/ordering-information/ . Here is a link to the downloadable printable order form if you need it: Printable Order Form
Now on to what was promised in the post title: Bundt Pan Roast Chicken. I stole this without regret from delish.com. It seemed like too wonderful a recipe not to try with our broilers. I just love roast chicken, and this all-in-one meal is sure to please. I hope you look forward to making this as much as I do come July (though you might want to go straight to grilling and wait for cooler days for this one):
We’ve been busy. Farm babies are coming nearly every day now. Goat kids and calves keep appearing. Of course we still have our puppies and piglets to care for too. It’s been a fun but always busy time of year.
I wanted to let you know about a few changes and additions to our website. Under our new “Opportunities” tab at the top of our page we now have a link to:
- Our 2017 Events on the farm this summer
- Our 2017 Newsletter if you missed it
- A Survey to help us get to know you, a chance for you to tell us what you’d like us to share or give to you via email and a request for information for those who don’t want to miss out on news from the farm.
- An updated Volunteer Opportunities page if you’d like to get involved on the farm this year.
Check out the changes and let us know what you think! We really would love to hear from you.
Enjoy the Spring weather to come,
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.
Sweetie is not my milking goat, but I just couldn’t resist sharing this picture
I can’t believe it’s been a month since I’ve updated you all on farm living. Some new developments have us excited.
- Our newest increase is that we will be getting a female Great Pyrenees today and hope that she and our male will do well to guard our growing goat herd. We also hope to offer livestock guardian puppies in the future. We’ll let you know if Furry and Juniper (Juni) get along well together.
- Another cause for elation is that we have chicks hatching today. Yesterday, Moe and Fiesty were born. Last month, we had seven born in our incubator. This has been such a fun process for us and we hope to get some good laying hens for future egg production for our own use. Last months chicks; Hawk, Big Goldie, Little Pepper, Cookie, Little Goldie and Speckled Head, are doing well and love following me around the yard.
- I have also taken up the challenge of milking our Alpine goat, Ivy. She has been providing us with over a quart of nutritious raw goat milk each day. In early June, we will likely start milking twice a day (a whole new challenge). This weekend, we may even make goat milk ice cream. We have enjoyed the flavor and our many guests have enjoyed a little taste too.
- Mat’s new chicken tractor design is complete. As a result, moving our pastured chickens twice a day is now enjoyable. A smaller number of chickens has resulted in cleaner, healthier birds so far. If a chicken can be beautiful, I have to say that these are. I have actually said it to them more than once as I’ve seen them this year. Maybe I’ve been on the farm too long.
- Our pigs are growing strong enough and big enough for our youngest boys to ride them. These two boys have become more daring with age.
- I don’t think we’ve mentioned that we have three bull calves born last month. They were a surprise since we were told our Scottish Highland cows were bred to give birth in June. We are happy with our healthy and fluffy and soon to be steers. They are growing fast.
- Mat split one healthy bee hive yesterday and has another out there. Hopefully, this will be the year to brag about when we actually get honey to market.
- Lastly, our maple syrup season went well. We weren’t so sure at first and it was hard work. At $.25 an hour, Mat doesn’t get paid much for his time with this product, but we enjoy the stuff so much that it’s worth it.
That’s it for now I suppose. Hope you enjoyed hearing about our busy lives. Sorry for the lack of pictures. I guess you’ll just have to visit and pick up some fresh food from the farm if you want to see this stuff for yourselves.
These sweet brothers and sisters are keeping plenty warm in the sun this March
On March 23 we had our first triplets on the farm. Thirteen Boer-Fainting goat kids were born within the next two weeks. We sadly lost two; both from triplet sets, one of those having been born with bowed legs. Now we have eleven frolicking kids roaming the pasture.
Our Maremma Akbash dog has been an excellent midwife and nursery attendent. With our first arrivals, he jumped back and forth with excitement to tell us the news. Each time new babies have been born, he is right there to keep watch and nudge the kids toward their mom when they are lost. He has stayed close to the napping kids while the moms are on the other side of the large pasture and kept watch for golden eagles prowling the skies.
We have had sweet success with all of our Boer Goat Mamas this year
What excitement we have had this year with our new arrivals. We have a few restaurants that have asked us about our goats so far and have a few friends from African and South East Asian countries that will be happy to have chevon (sometimes called mutton) for their next holiday meal. Finally we have hopes of keeping our customers satisfied.
One last note to say that you are missing out if you can’t come see this youngsters this summer. They are a beautiful creation.