You’ve probably heard about an ecological footprint, but have you thought about your handprint? If you focus on your footprint, the best you can get is zero, meaning that you take up no space at all (impossible, and no fun!). If you focus on making your handprint bigger than your footprint, the world is better for you having been in it. What are you doing, to make your handprint bigger than your footprint?
We have heard from a number of people that, while they adore being able to order large quantities of locally grown, juicy pork, they would very much like to know how much their order will cost before they commit. I get that! When we sell sides, we can tell you if it will be a smaller side or a larger side, but we can’t tell you exactly how much the side will weigh, and thus how much it will cost. Sides are wonderful, because you get everything cut exactly the way you like it (1 huge ham? four tiny hams? No hams at all, and extra ground? Your choice!), but they come with a certain degree of uncertainty.
With the Cast Iron MEGAPACK, your cost is $500, and we aim to include about $620 in pork. It’s like a side, but unless you catch us at just the right time in our process, there is much less flexibility in how it is cut. For most people, though, that’s just fine 🙂
Want to save yourself trips to the grocery store? Invest in a MEGAPACK, and enjoy a freezer full of pork!
At Cast Iron Farm, we love to collect recipes for Things To Do With Odd Bits. Trotters are the foot and ankle part of a pig, and are is full of gelatin, collagen, and might possibly be the fountain of youth (or so this article claims).. and are also one of the things people ask us about most often when we have it listed on our sale board (what is a TROTTER?!?). There isn’t much meat on a trotter, but with a pressure-cooker or slow-cooker, all the delicious goodness gets transferred into the cooking liquid. Anyone with joint issues should definitely be eating more trotter broth!
This recipe comes highly recommended by one of our wonderful trotter-loving farm-supporters (thanks, Fiona!). Do you have a favourite recipe for trotters or hocks?
Guernsey Bean Jar Ingredients
1 pigs trotter or shin of beef
200 g (1 cup) haricot beans
200 g (1 cup) butter/lima beans
1 large onion chopped
2 carrots diced
1 bay leaf
2 cloves of garlic (optional)
1 litre beef stock or water
Salt & pepper
Soak the beans overnight in plenty of cold water.
Drain and rinse the beans the following morning, then load them and all the other ingredients in the slow cooker/crock pot.
Cook on low for 8-10 hours, or high for 5-6 hours or until the beans are soft.
Switch off the slow cooker and remove the trotter and/or shin of beef. Remove the meat from both, discarding the bones, skin or gristle.
Pop the meat back in with the beans, stirring well and check seasoning adding more salt & pepper as necessary.
One of our favourite things to eat is pulled pork, made in our pressure cooker. Here’s Erin’s highly variable recipe for Cast Iron Pulled Pork.
Take 1 large pork butt roast. It doesn’t matter if it’s still frozen, or perhaps it does, but Erin has no idea because it’s always still frozen.
Put the roast in the pressure cooker with some variation on these ingredients:
– fried onions and/or garlic
– half a bottle of BBQ sauce
– molasses (not very much)
– garam masala, fried in a bit of coconut oil
– tomato sauce
– water to bring the level of liquid up to almost cover.
Pressure on high cook for half an hour. Open the cooker and cut the pork up into chunks (maybe a couple of inches?) so it cooks faster.
Pressure cook for another half an hour.
Take pork out, skim the fat off the cooking sauce as much as possible. Mix about half and half cooking sauce with barbeque sauce to make the pulled pork the right consistency. Heat it all up together, and pull the pork apart into pieces in the warmed sauce.
Enjoy, either on rice, or on toasted buns, with cole slaw (or crunchy raw cabbage) on the side.
Hello, most fabulous supporters of local farmers! You are all eating the change you wish to see in the world, and we thank you for it.
We are preparing for a new growing season, and thus having a SALE! Our stock won’t last long (we are already out of hams and pork chops), so for the best selection call (250-642-5445), or send an email (email@example.com) or facebook message, and we’ll put together an order for pickup this Saturday morning. You are (of course!) welcome to stop by at our regular farm gate stand, Saturdays between 10 and 12, but stock will be dwindling.
(but what IS the sale, farmer Erin?)
The sale shall proceed thusly: Anything that is currently in our freezer shall be $2 off the regular per-pound price. Bacon is usually $15/lb, so while we still have bacon, it will be reduced to $13/lb. Make sense? If you have any questions, please contact us and we’d be happy to sort them out.
Did you know you can sign up to receive updates? On the sidebar, you’ll see a spot you can put in your name and email address, so you can get a notification whenever I post something. Facebook is not a great way to stay in touch, because facebook only shows you what it thinks you want to see, in order to get you to spend more time there.. and sometimes it’s wrong 🙂
We have SOMETHING NEW! We are having Edward at Black Market Meats make some sausage and bacon for us. He does small-batch, artisanal sausage, and was completely aghast at the thought of it when we asked him if he uses pre-made spice mixes.
We will have Edward’s sausages and bacon for sale within the next few weeks, and will be selling them at our regular sausage price ($12/lb). For people that love sausages, and want to try them all, we have a Sausage Party Pack: 3 flavours of Cast Iron sausage for $30.
Let us know how we can help you get happy pork into happy bellies. We are available on facebook, phone (250-642-5445), or email (name of farm + sooke at gmail).
We’ll be at the Sooke Indoor Marketplace this Sunday, selling pork and APPLE CIDER! We only have a limited number of boxes of cider from local, unsprayed, heritage trees, pressed in a foodsafe kitchen by Pressing Matters. Each box contains 5 litres of juice, and the box is shelf stable (until opened) until the spring. Once you have opened it, the box will keep nicely for a couple of weeks in your fridge. It is full of flavour, and makes excellent mulled cider.
AND WE HAVE PORK! All cuts currently available. We (may) have space for one last family pack before we close large orders for a few months while our little piggies grow up. Let me know ASAP if you are interested.
For more information about the market, check out their facebook page: <https://www.facebook.com/sookeindoormarketplace/>
This is a favourite recipe in cold weather. If you have less than 9 people (plus farm-helper guests) in your household, you may want to make a half batch. This has been a great success with one of our farm people that is allergic to wheat.. she can eat things made from this dough after a few days of fermentation.
3 c warm water
1.5 Tbsp yeast
1.5 Tbsp salt
6.5 cups flour (at least 5 c white flour for best results, rest can be mixed other flours)
Mix the water and yeast in a big bowl, let it sit a bit so that the yeast dissolves. Add salt and flours, mix. Cover. Place somewhere warm and ignore for at least 12 hours. If you have a cold pantry where you can keep it, the dough stays usable for up to 5 days (after which it gets a bit too alcoholic), or you can keep it in the fridge. For best results, give the dough a bit of time to warm up if it’s kept really chilled.
Use resulting dough to make:
BREAD THINGIES: Take a scoop of dough, stuff it with whatever cooked ingredients please you. (Cheese and jam! Bacon and cheese! Pork and leeks! Chocolate and marshmallows! Pulled pork! The chunky bits from leftover stew!)
Fry in lots of fat (lard is best) until both sides are golden and it has risen a bit (at least 5 mins).
BREAD or BUNS: add enough flour to allow you to form it on a baking dish without being a sloppy mess, cook at 350-425 until done. Very nice crust when you cook it in a pre-heated dutch oven, high heat, with the lid on.
PIZZA: Roll it out on a heavily floured surface, with lots of flour on top, so it doesn’t stick to your rolling pin. Put pizza stuff on top. Cook like pizza.
The possibilities are endless!! Have you tried something like this before? Tell us your secret recipe.. please?