July 2015

Just a quick fyi that your pork products are simply amazing. We continue to be amazed as our any of our guests when we grill your pork chops or rotisserie the tenderloin. Our secret: do nothing. Let the meat be the star. I lightly salt the meat two hours before I grill it (kind of like a dry brine) and then it goes on the grill. Nothing more. And the result, perfection!

Thanks Lyn for providing pork that is FAR different than my mother used to make (shake and bake + two hours of cooking!!).”

— Todd

Yummy Roast Chicken for the 4th of July!!

From our friend Anne Quinn Corr — "Your chicken was delightful last night, with a yogurt, mustard and herb marinade, roasted in the oven. Dinner for 12." Click here for the recipe!

Looks like I forgot to add this Pasta Carbonara recipe link back in January, so I will do it now, even though it looks like Summer might be here ...

This is a back to basics, kick butt recipe for Pasta Carbonara. Very simple yet soooooo so yummy. Click on this link here

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Duck Eggs – excerpt from CDT article

"With three times as much cholesterol and twice as much fat, though proportionately less saturated fat, as a chicken egg, duck eggs may best be classified as a “special occasion” egg. Adding to that distinction is their cost, at $7 a dozen. But this is a special time of year for egg dishes of all sorts — frittatas, soufflés, quiches, stratas and custards come to mind — including the hard-boiled ones that many of us will be preparing for the holiday.

Farmer King’s eggs are from a domestic breed of duck called Khaki Campbell, and they are remarkable for the bulging bright yellow yolk and the ultra-clear albumin. The off-white shell itself is sturdy but porcelain-like in composition.

The eggs are hard to separate because the white clings to the yolk and there is so much more yolk to white. But recipe experiments with the duck eggs proved why the French prefer duck eggs for their baked goods — incredible lift and body, as well as a texture in a custard or flan (click here for a recipe) that can be described as more chewy, though not at all rubbery." –– Anne Quinn Corr

Click here to read the whole article!

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Tips for Cooking Eggs (from CDT article above)

  • Egg proteins are very delicate, and a perfectly cooked “over easy” egg is best achieved with lower heat. The thin albumin coagulates at 145 F and the thick albumin and the yolk begin to set at 150 F.
  • Poached eggs are cooked in simmering liquid. Make a whirlpool with the end of your spoon before dropping in the egg and the shape will stay more compact. The addition of a small splash of vinegar or a little salt will also help the egg set up more quickly but will change the flavor.
  • Hard-boiled eggs should be cooked in simmering water for 12-17 minutes, depending on the size of the egg and how fresh it is. It’s best to add an additional egg or two to the pot so you can test at 10 or 12 minutes and then see if they need additional time. Some cooks like to put the eggs in cold water and bring the temperature up slowly and start timing when the water is simmering; others like to put the eggs directly into water that has come to a boil, and then start timing when it is at a simmer. Adding cold eggs to boiling water will likely cause some of the shells to crack. Warming the eggs in a bowl of warm water before cooking will help prevent that.
  • For hard-boiled eggs, the fresher the egg, the more difficult it is to peel because the inner membrane adheres to the albumin if the pH is below 8.9 (a fresh egg is closer to 8). Refrigerate eggs for a few days to bring the pH to 9.2 and peeling should be easier. Advice from the 14th century Le Ménagier de Paris still holds today: “… whether they are soft or hard, as soon as they are cooked put them in cold water: they will be easier to peel.”
  • To prevent the grayish green ring at the surface of the yolk, don’t overcook the eggs and chill them thoroughly as quickly as possible and peel them right away. The ring is formed by the reaction of iron in the yolk with sulfur in the white. The ferrous sulfide is harmless but unsightly.

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Our Thanksgiving Turkeys Get Rave Reviews (Again!) 2013
Many customers have come up to us at market or emailed us about this year's turkeys - "best we ever had"; "incredible flavor and sooo moist!" etc. Some even sent us photos of their amazing meal with some recipes. We are passing on the recipe for Dylan's Thanksgiving side-dish, Bacon and Chive Sweet Potato Biscuits (click here for the recipe!!) and photos of his gourmet meal.

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"My name is Shiloh, I called you two days before Thanksgiving begging you to hold a turkey for my fiance and I - he's the one who picked it up. I'm writing on behalf of both of us to let you know that your turkey was the BEST one we have EVER had (and he comes from a long line of chefs!) and it was just so tender, juicy, and it came out so beautifully. We seared it at 500 for a bit first and were quite pleased with how wonderful the skin browned, and when it was all said and done, we were ecstatic to see the beautiful pink white meat on the breast. We thoroughly enjoyed our Thanksgiving. The turkey has been completely de-boned and has been turned into soup with some meat left over for sandwiches. My fiance says it's STILL just as delicious as it was the day we made it. It was clear that your turkeys sure are happy turkeys.

We enjoyed your turkey so much, that now we are interested in starting a Christmas tradition and we would love to have your products be a part of it." -- Shiloh (2103)

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“Ladies: I'm 65 and have cooked more than 40 Thanksgiving turkeys. This year (2102) we got 2 of yours. I did one in the Weber smoker and stuffed one and roasted it in the oven. They both were by far the best birdies I ever cooked. I will never buy a turkey anywhere else. Whatever you are doing, keep on doing it! Thanks again and see you next year.” -- Claire

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Enthusiasm for OTM Farm Currywurst!

“I recall being told y'all wanted feedback on the Currywurst. Well, we finally pulled it out tonight for a homemade take on the currywurst type of meal.

We had it with an improvised currywurst-type sauce (Dinosaur BBQ + curry powder & smoked paprika), over onions and peppers fried in the juices from the cooked currywurst, along with sweet potato french "fries" roasted in the oven. We don't hold with sugar on sweet potato fries; there was cumin and cayenne, along with salt and oil.

It was better than the currywurst meal I had in Germany. That, honestly, was like a hotdog with unusual ketchup on it. Your currywurst was much better -- spicy in its own ways, but working well with our sauce and other elements. My only regret is that it's all gone (until we buy more).” –– Arthur

Greek Sausage

The Greek sausage is great!!! We will definitely be getting more of that. We just ate it plain, in a soft pita, like a gyro. It's great all by itself. -- Melanie


Erin Snyder’s Banh Mi Sandwich

Banh Mi Meatloaf

2 lbs. ground pork
½ c. fresh basil, chopped
8 cloves garlic, minced
6 scallions, finely chopped
2 Tbls. fish sauce
7 tsp. Sriracha sauce
2 Tbls. sugar
1½ Tbls. cornstarch
salt and ground pepper to taste

Mix all ingredients in a large bowl, and pack into four small disposable loaf pans that have been sprayed. Place loaf pans on a sheet tray lined with parchment paper. Bake at 350°F (in a convection oven, if possible) for 35-40 minutes or until internal temperature reaches 155 degrees. Cool and wrap in plastic for storage.

Make the sandwich

4 baguettes, sliced in half and then crosswise
1 c. mayonnaise mixed with 1-2 Tbls. Srirachi sauce (to your taste)
1½ c. each of shredded cabbage, shredded radish and julienned carrots, that have been salted and tossed with 3 Tbls. rice vinegar and 1 Tbls. sugar
1 cucumber, sliced thin, salted and sprinkled with rice vinegar and sugar (3 to 1 ratio)
Fresh cilantro sprigs
2-4 Jalapeno peppers, sliced into rings

Spread the split baguettes with the Srirachi mayo and top with slices of Bahn Mi meatloaf. Add slices of cucumber, cilantro sprigs, Jalapeno peppers and a handful of the marinated cabbage, radish and carrot mixture. Adjust the toppings to your preference, adding additional hot sauce if desired. Makes 8 servings (one-half baguette each)

Free Range Yogurt Marinated Chicken with Garlic and Herbs

Serves 6 or more

  • One free range chicken, about 5 pounds
  • One loosely packed cup of mixed summer herbs (any combination of basil, parsley, tarragon, savory, chives, thyme)
  • 1 bulb of garlic, cloves separated and peeled
  • 2 cups plain yogurt
  • 1/4 cup Dijon mustard
  • Salt and pepper to taste

Bathe the chicken under cold running water and pat dry, noticing the firm texture of the skin.

Place the herbs, garlic and mustard in the bowl of a food processor and blend to a paste, adding a little yogurt to make it slush around a little better.

Stir in the rest of the yogurt and season with salt and pepper.

Place the chicken in a large bowl and pour the yogurt marinade over top, massaging it into the bird.

Cover the bowl with plastic wrap (or place in a large Ziploc bag) and refrigerate overnight or for 4 hours or more (or less!)

Preheat the oven to 450°F and put the chicken in, uncovered.

Immediately reduce the heat to 350°F and cook for 20-25 minutes per pound, or until a thermometer registers 165° F, about 2 to 2 and a half hours. Allow to stand for a bit before cutting it for maximum juiciness.

Quack! Quack! Flan

  • Serves 6-8
  • 1 cup sugar
  • 1 half cup water
  • 3 whole duck eggs
  • 3 duck egg yolks
  • 2/3 cup sugar
  • 3 cups half and half
  • 2 inch piece of lemon peel
  • 1½ teaspoons vanilla extract
  • Pinch of salt

Heat the first amount of sugar and the half cup of water in a small saucepan over medium heat until the sugar melts to a deep mahogany brown color. Avoid stirring while the sugar is melting to minimize crystallization. This will take about 10-15 minutes.

When it is brown, pour it into a 10-inch quiche pan or pie pan that will fit inside another roasting pan or casserole. While the sugar is melting, you can place the quiche pan in the larger container and then add water to come up halfway in the outer container to make a water bath to protect the delicate flan proteins as they cook.

Preheat the oven to 350 F and place the larger container in the oven to heat up the water. This is tricky; make sure the oven rack is in the center and that there is space above to slip the flan into the water when it is ready to go in.

Meanwhile, whisk the eggs and the egg yolks with the sugar and heat up the half and half with the lemon peel until it is just under a boil. Add the vanilla and the salt to the eggs-sugar mixture. When the caramel is dark enough, pour it into the quiche dish and carefully tilt the pan to cover the bottom.

Remove the lemon peel from the hot half and half and pour it back into a quart liquid measure so you can more easily drizzle it into the egg mixture while whisking vigorously (good to have your sous chef here to help you). Pour the custard on top of the caramel once the caramel has cooled and hardened, and then place the quiche pan into the hot water bath in the hot oven.

Bake for about 45 minutes, until a knife inserted in the flan comes out clean. Cool on a rack and refrigerate to chill thoroughly. Loosen the flan along the edge, then invert a serving platter on top of the chilled flan and flip it over. The flan should slip out of the dish and the caramel sauce, now liquid, can be scooped up and served on top.

click here for the CDT article

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Dylan’s Bacon and Chive Sweet Potato Biscuits

Prep time: 30 min | Cook time: 30 min | Serves 12


  • 1 large sweet potato or yam (equivalent to 2 cups mashed)
  • 3 Tbs coconut flour
  • 3 eggs, whisked
  • 6-8 strips of bacon, diced
    leftover rendered fat from bacon
  • 3-4 Tbs chives, thinly diced
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • salt and pepper, to taste


Preheat oven to 415 degrees

Poke holes in the sweet potato w. a fork

Place in oven and bake for 30-40 min or until soft

Once sweet potato is done, turn oven down to 375

When sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered w. a paper towel so soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.

When the sweet potato is done, peel and place in a bowl and mash with a fork.

Then add in the eggs and mix well w. the potato.

Then add the bacon fat and mix well.

Then add your dry ingredients: coconut flour, baking powder, garlic powder and salt and pepper.

Finally, add the diced cooked bacon and chives. Mix thoroughly.

Now line a backing sheet w. parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed.  Try to make them all equal in size so they cook the same.

Place in oven and bake for 22-27 minutes.

Take out and let rest.

Top with some melted grass-fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me. -- Dylan

click here for a PDF file of this recipe

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