Fresh Apple-Fed Pheasants For $5 LB

Today we just butchard a second wave of apple-finished pheasants!!!  These pheasants are the size of a game hen and they are dressed and vacumed packed. They are available now.... just call or email to set up a pick up time.

Pheasant Grape Salad!

And for the leftovers.....!!!

I Cubed the leftover pheasant meat, toasted a few pecans, sliced some grapes lengthwise added diced red onions, chopped tarragon and tossed it all together with some homemade sunflower oil mayo! (Of course any mayo will do!) 

Fresh Apple-Finished Pheasants!

Jeff fed the pheasants a feast of fresh apples and grains for the last two weeks, before the birds were butchered, and so the adage goes.... "you are what you eat!".These pheasants range around 2 pounds each and are $5 a pound.Click here for details!

Here's an apple-stuffed pheasant  I threw together last night for Jeff and I ... it turned out juicy, savory sweet!The pheasant I used was around 1 3/4 pound.  I had some apples around that were a little soft, so I used them in this....

 A kings feast!

• Preheat oven to 350
• On a whole bird remove wings and neck (can use them for broth or gravy). Rub the whole bird with sea salt and pepper.
• Between the skin and the meat, gently rub thyme and sage butter on the meat of the bird between the skin.
• With a little-bit of oil in on medium heat, place the whole bird so that the breast is facing the side of the pan and saute each side of the bird, 'till the skin browns. Stuff bird with a mixture of thickly sliced apples (skins still on), crushed garlic, thyme sprigs and chopped sage, sea salt and pepper.
• Cut apples and peeled onions in half and lay in bottom of a roasting pan. place pheasant on top and cover with foil.
• Bake breast face down on middle rack. 30/pound per minute or until internal temp. is 165 F
• Allow to cool slightly, and with a sharp knife cut down the center of the bird breast clear to the back side. Creating two identical halves with the apple stuffing in the middle.

 I served it with wild rice and mushroom and brussel sprouts!

Lamb For Thanksgiving!

If your looking for something other than turkey for Thanksgiving, whether it's fresh pheasant, leg of lamb, crown of lamb, or a lamb roast... we have them in limited supply!

Fresh organic veggies to order!

After many nice rains, less sun and cold nights, we have some delicious fresh produce ready to go! 

From left to right... red onions, leeks, baby beets, big carrots,

baby turnips and crisp lettuce.

 

You can order a variety basket, box or individuals.

 From left to right... sorrel, cress, sage, thyme, brussel sprouts

and broccoli raab (rapini).

To find out details click here! Or call (814) 285-2658

Veggie Prices...

$25.00 Variety box includes:  (you can also order individual items priced accordingly).  

• 4 pounds of carrots ~ $5
• 1 quart brussel sprouts ~ $2
• 1/2 pound of leeks (about 4) ~ $1.50
• 6 ounce of lettuce ~ $2
• 12 ounce baby beets ~$2
• 1 1/2 pounds of baby turnips ~ $3
• 8 ounce of rapini ~ $2.50
• 1 pound red onions ~ $4
• 4 ounce of cress ~ $1
• 4 ounce of sorrel ~ $2
• 1 ounce of sage ~ $2
• 1 ounce of thyme ~ $2

To order call or email, and set up a pick-up day and time at Wholesome Living
Market Place, or at the farm.

Simple Salad!

I thought I'd show the quick creation I made with the sorrel, cress and baby turnips....

I used the red butter lettuce, thinly sliced red onions, sorrel, cress and the tender turnip greens for the salad.  I drizzled this dressing made of a blended concoction of the juicy baby turnip bottoms, chives, yogurt, a little-bit of cider vinegar, salt and pepper!

Sauteed brussel sprouts and leeks...

Who says brussels sprouts are boring?

This is an excellent quick dish! I just cut the brussels sprouts (1 quart) into thirds lengthwise and thinly sliced the bottom half of the leeks (2) and sauteed until soft. toss with a few slices of leek tops, julienned carrots, fresh lime juice, salt and pepper!