Tag Archives: recipe

Oh My! Those are Small Breasts!

Delaware Chicken

Delaware Chicken

The size of a chicken’s breast varies depending on the breed. Delaware chickens, a heritage breed we raised last year, have small breasts compared to a Cornish X. The Cornish X is not a breed of chicken but a chicken developed from selective breeding. They also grow very differently; heritage birds take about 14 – 18 weeks to maturity vs 6 to 8 weeks for the Cornish X. Mother Earth News published an article comparing the two types.

Below is a very good oven-fried chicken recipe that I think is much better with my small-breasted heritage chickens.

Oven-Fried Chicken
1/2 cup cornmeal
1/2 cup all purpose flour
1 tsp salt
1 and 1/2 tsp chili powder
1 tsp Italian seasoning
1/4 tsp pepper
1 chicken cut up
1/2 cup milk
4 Tbsp butter

Combine the first 6 ingrediants. Dip the chicken in milk then roll it in the cornmeal mixture. Place in a greased 13 x 9 2 baking dish. Drizzle with the butter. Bake uncovered at 375º for 50 – 55 minutes.

Not for Sale

Have you ever seen a “Not for Sale” label on a package of meat like the one on this package of Sweet Italian sausage? What does it mean?

Sweet Italian Sausage

Sweet Italian Sausage

It means that this package of sausage was processed in a state-inspected facility and not a federally-inspected facility. It means individuals can only purchase this package of sausage as part of a “pre-sold meat package” such as when you purchase a whole or half of a hog or a CSA share. If you purchase an individual package of meat, make sure it has an USDA inspected stamp.

Sweet Italian Sausage with
Onions and Asparagus

Package of Sweet Italian Sausage
3 – 5 red and yellow onions
4 cloves of garlic
package of frozen asparagus
1 Tbsp Olive Oil
2 cups water
1 Tbsp corn starch (optional)
Linguine

Heat olive oil in fry pan. Cut the sausage into 4 inch pieces and brown the sausage in the olive oil. Remove the sausage from the fry pan. Chop the onion and garlic and sauté them in the fry pan. Add the sausage and asparagus to the onions and garlic. Add 2 cups of water and simmer for 10 minutes. Mix the corn starch and 1/2 cup of cold water together. Add to the sausage mixture. Simmer for 10 more minutes.  Serve with linguine or other pasta.

Burger Night!

 

Burger night! Start with really good ground beef, add a vegetable, and you have a great supper.

Burgers
1 lb ground beef (Steinhauser Farms)
Form into 4 or 5 patties. Cook in a skillet to desired doneness.

Green Beans (Steinhauser Farms)
Retrieve canned green beans from your cellar or storage room. Reheat.

I Like Big Pork Butts

All together now lets rap,

Pork Butt Roast

Pork Butt Roast

“I like big pork butts and I can not lie
You vegetarians can’t deny
That’s when Farmer Dave walks in with an itty bitty waist
And a pork butt roast in your face
You get hungry!”
Yours truly,
Mrs. Mix-A-Bunch

What’s for dinner?
Garlicky Pork Butt, Baked Red Potatoes, Greens

Garlicky Pork Butt
1 (2.5 – to 8-pound) pork butt roast  (Steinhauser Farms)
5 garlic cloves, pressed (Steinhauser Farms)
1 tsp ground black pepper (Spice Merchants)
1 tsp coarse salt (Spice Merchants)
2 tsp dried rosemary (Spice Merchants)
2 tbsp olive oil (Fustini’s Oil and Vinegars)

Preheat oven to 450ºF. Combine garlic, pepper, salt, rosemary, and olive oil. Rub the mix evenly over the roast. Place on a rack over a roasting pan or pan. Roast about 30 minutes per pound. You may need to roast more or less depending on the thickness. A meat thermometer should register 160º – 165ºF when inserted in the thickest part.

Red Potatoes
2 – 12 red potatoes (Steinhauser Farms)

Wash potatoes and stick 3 to 4 times with a fork. Bake in oven with the roast during its last 50 – 60  minutes.

Greens
Bag or two of winter greens (Green Things Farm)

Wash. Eat with favorite dressing.

Ceramic Plate and Bowl by Deb Cocoros