PIG DAY!!

Ladies and Gentlemen:

Today, I got my pig. Well… WE got OUR pig. Part of it anyway. There was a mix up at the butcher, so I’m still minus ham, and ham steaks, and ALL THE BACON… but we’ll fix that soon enough.

Spareribs, baby back ribs, tenderloin, pork roasts, chops, shoulder steaks, sweet Italian sausage… I honestly cannot WAIT to try out all the recipes swirling around my head.

So, our visit to ION Farms in Nanjemoy was awesome! Lee and Tasha are super cool people who treat their animals a lot like pets. I got to meet a bunch of them, including the new breeding piglets. They’re all little redheads… good thing I didn’t meet this cuteness FIRST, I couldn’t stand it.

Look! Ginger piglets!


Goats, cows, chickens, guineafowl, rabbits, a mama cat and her kittens… Lee and Tasha have a cross between a menagerie and a petting zoo. As Lee puts it “we know the eventual purpose of these animals, but that doesn’t stop us from treating them like pets and spoiling them while we have them.” It sure shows too, as the animals are all just so calm, relaxed, and happy. Honestly, there isn’t a single iota of stress that shows on these animals. Also, they invite any of their customers to come and visit, see the animals, view their environment and their feed. It’s so refreshing to meet food producers with no secrets, no agenda, just the desire to bring wholesome delicious food from the farm to the table. You can read a bit about ION Farm at Eat Wild. Contact them, go see them, and enjoy your visit to the country. You’ll be impressed, I promise.

I realize also that I owe you a recipe for my ham with cabbage, apples, and carrot. So here goes… I took three organic carrots, peeled and cut them into rounds. I also peeled, cored, and diced three apples (one red delicious, one empire, and one granny smith since that’s what I had on hand). I heated up some bacon grease, and put the carrots and apples in there with some salt to let them soften. I cut half a medium cabbage into strips, and set them aside. When the carrots and apples just start to soften, I removed them, and laid the section of ham into the skillet. I laid the cabbage strips over the ham, spooned the apples and carrots on top, and then poured in enough organic apple cider to have the liquid come halfway up the sides of my deep skillet. I added a grating of black pepper and popping on the lid, I put the entire shebang into the oven at 350 degrees. I let the dish cook for a while, the liquid braising that cabbage until tender and luscious.

SO SO SO good! The apple cider, salt, and pepper added enough warmth and a hint of a spicy flavor that I didn’t need anything else. The carrots were sweet, the apples gave a tartness, and the cabbage just tasted earthy and had soaked up so much ham flavor it was incredible. It was also the perfect foil to my kale and ham hocks. The best news? There were enough leftovers that Mads and the Boy had some with mac and cheese for dinner tonight while Spouse and I went pig fetching.

OH! And in geek news, I got to help a fellow foodie @glutenfreefreak on tips to clean leeks! Look for her on Twitter and give her a follow. She’s the BOMB when it comes to gluten-free food finds. Oh, and feel free to follow me too, (@stacyo513) even though I tweet more about sports than food it seems.

Another work day awaits tomorrow, but you can believe I’ll be SO unproductive as I’m dreaming of ways to cook pork!

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It’s all about Fall, y’all…

Saturday marketing has changed slightly now that the fall weather has really set in. Today’s haul included kale, apples, bacon, cheese, onions, broccoli, and salad mix.

I am already planning a full day of cooking tomorrow. I may end up putting BOTH crock pots to work since I have a craving for the kale, and I have a head of cabbage I want to get cooked up. I also have sweet dumpling squash that are so beautiful I’m not sure I want to cook them! Look at these pretty things:

It looks like a decoration, not something you’d eat. I hear they taste like sweet potatoes, so they should go beautifully with kale and ham.

Also, the apples…oh the apples! It’s that time of year and I have butternut squash in the freezer. I have been lusting for Ina Garten’s recipe for butternut squash and apple soup which you can find here. Definitely on the menu for sometime later this week.

We got carving pumpkins for Mads and the Boy… and also two sugar pumpkins that I’ll roast and put into the freezer. Those babies will make excellent pumpkin mousse/custard on Thanksgiving day. Or maybe, just maybe, pumpkin brulee? I can’t eat pie crust anyway, but I LOVE pumpkin pie. This may be just the ticket and will give me the chance to use the brulee torch my Spouse got me earlier this year.

Fall… my favorite season, and my favorite inspiration for all kinds of cooking. Warm spices, rich greens, sweet potatoes, winter squashes, and my slow cooker. What’s not to love?

OH and got word today that TUESDAY we pick up our pork. So at some point before then, I need to make sure I get the freezers re-organized to be able to fit it all in. Guess if I’m going to get it all done, I’d better get SOME sleep. Goodnight all!

Our little piggie is going to market!

Got a call this weekend from the man who may become my #1 most favorite here in the next few months… my pig man! He does have a name, (it’s Lee) and he is wonderful. I found his farm listing (ION Farm.. short for “It’s Only Natural”, isn’t that CUTE?) on Eat Wild. Lee and Tasha raise Heritage Tamworth hogs, letting them forage through the woods and finishing them on acorns. Tamworth is known as “the bacon hog” because of its’ long body.

Bacon. More bacon than normal. Let THAT sink in for a moment. Are you smiling? It’s BACON.

So because our hog is going to the butcher tomorrow, the spouse and I filled out our cut sheet, so that the butcher knows what cuts we are requesting. We are splitting the hog with another family, so each of us will end up with about 85 pounds of pork. With any luck, a third of that will be bacon. I kid! I kid! But really… bacon.

Having never done this before, Lee was amazing helping me through the process. When buying entire animals, you are quoted a price per pound. In this case, we are paying $4.75 per pound of pork. Hogs are sent to the butcher once they reach 250 pounds or so. The price to be paid however is on hanging weight. This is the weight of the animal after the butcher does his deal, removing the head and internal organs, etc. On average the hanging weight for a 250 pound hog will be about 164 pounds. So splitting with another family, each one of us gets about 82 pounds of pork. Paying $4.75 a pound for pasture raised, organically grown, no antibiotics, acorn finished pork is a STEAL. At my local Whole Foods I priced pork at well over $10 a pound.

Now do you see why Lee is at the top of my list?

We have also ordered a grass fed cow from a different farm. That is due to come in around the November time frame. SO glad we got another freezer! With our planning ahead, we should be set for the winter with the produce I’ve frozen and the fabulous meat we’ve ordered. Maybe I should host a dinner party and let some of my friends do a taste test on the “good” meat?

A lot of folks have asked, so here are my local sources for steroid free, antibiotic free, pasture raised, grass fed meat:
Pork: It’s Only Natural (ION) Farm, Lee and Tasha Anthony in Nanjemoy Maryland
Beef: Glen Mary Grass-fed Beef, Johnathan Schmidt in Park Hall Maryland
Chicken: Zekiah FarmI, David and Cindy Thorne in Bryantown Maryland

Visit these merchants, or order online from my non-local suppliers: US Wellness Meats, and TX Bar Organics. I guarantee that once you taste the flavor of organic pasture raised meats, you’ll NEVER want to buy from the grocery store again.

And until next time… BACON!

By request


I got a request via a Facebook friend who has recently been diagnosed with both corn and soy allergies (YIKES!) to list where I shop and get my vegetables and meats. You may be surprised to find out that Whole Foods isn’t even on my top ten … no offense to Whole Foods, I’m sure they’re lovely people, but I’d rather shop locally from farmers I have built a relationship with. I feel they are far more likely to give me the straight scoop on the food they grow and sell. With allergies being such a concern, that type of relationship and honesty really can be a matter of life and death for some!

My Saturday morning “go to” place is the Home Grown Farm Market in Lexington Park Maryland. Do yourselves a favor and “like” them on Facebook here. They post when they are open, and when new products are available. I get my eggs from Farrah and Brandon (They’re the first produce vendor on the left as you walk in), and whatever is fresh produce-wise from Even’Star Organic (across from Farrah and Brian) Trossbach’s produce (next to Even’Star) and Shlagel Farms. I also shop from WAG meats (all the way in the back, just past Shlagel Farms). I know these vendors, they know me and I enjoy spending my Saturday mornings saying hello to them.

WAG meats DOES grain finish their meats, meaning the cattle are pasture (grass) -fed for the majority of their lives, and then given grain for a short time at the very end. What this does is add a little fat to the beef (purely grass-fed animals are VERY lean). This is a good thing when it comes to hamburger since you need some fat to make luscious burgers. If corn is a problem for you, this amount of grain finishing shouldn’t be an issue since the cow processes the grain… but in the interest of full disclosure, I wanted to make sure to mention it. I also get bacon here, since it’s uncured (no nitrites!) and deliciously thick cut. This bacon tastes more like MEAT without the artificial sweet/salty flavors you can get from the stuff bought in the store. Seasonally, I can also get dairy products (cheese, yogurt, butter) from the Home Grown Market too. Yum.

I shop ALL the vendors at the market, in fact there’s a cupcake lady at the back who is working on a gluten-free cupcake. When she perfects it, and decides to sell it, I will DEFINITELY be purchasing from her.

I usually then head to the farmer’s market in the BAE parking lot on Rt 235 across from Wal-Mart. There, I always purchase from David and Jennifer at Sassafras Creek Organic Farm. Be sure to sign up for their weekly newsletter! Every week, they send out an email letting us know what’s for sale at the market (I am addicted to their arugula) and usually giving a recipe on how to use them. YAY! Trossbach’s also has another stand here and if I’ve missed out on peaches at my first stop, I’ll get them here.

If I have time, I then head north to Charlotte Hall, to the Amish Farmer’s Market on the southbound side of Rt 5 (corner of Rt 5 and Rt 6 in front of the library). The Amish and Mennonite farmers always have not only fresh produce, but baked goods, noodles, canned preserves, eggs, flowers, herbs, etc. Or I’ll stop at Russell’s in Clements or Rt. 4 across from Fairgrounds road.

PLENTY of places to get produce in St. Mary’s County. Let’s talk about meat though shall we? This year, the spouse and I have decided to go all in and order half a pasture raised cow, and a half of pasture raised pig. The beef is going to cost us about 4.50 a pound, and we’ve ordered it from Glen Mary Farm, in Park Hall, MD. Our pig is going to cost only slightly more a pound and is coming from It’s Only Natural Farm in Nanjemoy, MD. You can find information about both of these wonderful farms at Eat Wild. We will get our meat in late October or early November from each of these farms. Chickens are a different matter, since chickens are a lot of work for not a tremendous amount of return, especially free range chickens! Luckily for me, while on my visit to the Loveville Produce Auction I met David from Zekiah Farms and he has the best prices on free range, antibiotic free chickens. David is a great guy, he was VERY helpful, and I’ve owed him this shout out for a couple of weeks now. PLEASE visit his website, and go visit HIM at the farm store.

When I’m in beautiful Calvert County, my go-to place is Chesapeake’s Bounty off of Rt. 4 in St. Leonard. I swear my car automatically knows when we are in Calvert and it leads me to their door. I ALWAYS find something delicious here. Produce, seafood, locally produced meats, and dairy… this shop is enough to make me want to move to St. Leonard so they can be my grocery store. All of the produce is grown organically, the meats sold are all raised humanely without antibiotics, and the dairy animals do not receive hormones! All great things.

For those pantry staples that I want to be gluten-free, I USUALLY order online due to price, but I’m finding that my grocery stores in the area are doing really great things expanding their gluten-free and other special diet departments. Plus there’s always the wonderful folks at The Good Earth Natural Food Company in Leonardtown. Be sure to stop there on the weekends when they are trying out new recipes in the kitchen!

So there’s my list of where I do my shopping. Some weeks (like this week) I don’t get to go to the market on Saturday mornings, so I’ll shop during the week. If I’m up in the big city, I HAVE to go to Trader Joe’s, since I love their Persian cucumbers. I’ll go to Whole Foods or Wegman’s on a special occasion, and I haven’t found enough time to make my own detergents and cleansers, so I still hit up Target, or Giant, or Shoppers, or whatever store I happen to be close to in order to do those supplemental grocery runs.

Hope this helps out, for those of you who are wondering WHERE to purchase. Here’s the secret…whenever possible, buy what is LOCAL and in season. You get a ton of food at wonderful prices. I (and my family) eat BETTER for LESS money by purchasing seasonally.

Hope you all had a delicious weekend… here’s to a very produce-tive (see what I did there?) week!

We always eat well on market day

After today I truly know WHY I work outside the home. You’d think it was the paycheck, but I’m convinced it’s to get some REST. Today was incredibly busy, as it always is…. and of course it started out with a trip to my favorite place, the Home Grown Farm Market. I started market shopping for the oldest child and my Jake today. My daughter remarked to me that she is disappointed in the amount and quality of food she gets for her money while shopping at the grocery store. As she said “Mom, I’m trying to eat more Paleo, but I just cannot afford the prices at the grocery store!”

My reply was simple “You’re shopping in the wrong place.”

So she brought me some cash from her paycheck, and I told her I’d be glad to shop for her at the same time that I shopped for myself. Stretch and I headed out and we arrived only a few minutes after the market opened. I let her carry her sister’s bag, and I started shopping. Here’s what I got for her:
1 lb grass fed ground beef
1 dozen eggs (the GOOD eggs)
yellow summer squash
zucchini
onions (red and yellow)
green beans
wax (yellow) beans
cucumbers
slicing tomatoes
cherry tomatoes
peaches
eggplant
green peppers
red peppers
cantaloupe
Total spent – $37

I added lima beans, watermelon, okra, and arugula to my market buying. I spent under $50. Last weekend I scored a huge deal on Nature’s Promise chicken at my local Giant. Each of the packages of chicken drumsticks and thighs had a coupon for $1.50 off, so I got high quality chicken for a super low price. I picked up all they had and stashed them in my freezer, and did the happy dance for the rest of the day. So I am going to be on the lookout for a similar deal for my daughter. After all, I want the best for her and my buddy Jake!

Speaking of freezers, one of ours died this week. With half a cow and half a pig already on order…we need to get another freezer and PRONTO. Plus, I can’t go to the auction and get veggies to put up for wintertime because I have no freezer space. This is really cramping my style, I gotta tell you.

Finished off the day by bathing the cat, bathing the two dogs, cooking a dinner of London Broil flavored with my nearly perfect chimichurri, grilled squash, roasted okra, and roasted broccoli. I have breaded okra freezing for storage, and tomorrow some beautifully breaded eggplant slices will take their place, so that I have future eggplant parm when I want it. I will be re-organizing my remaining working freezer, as well as cleaning out and rearranging my pantry. Things are out of hand there.

I can’t wait for Monday… I need a nap!