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

Tips for Cooking Eggs

  • 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.


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

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