October 2021 Newsletter

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October 1, 2021

Turkeys coming soon...

We are coming close to that time of year! We will have pasture raised, gmo-free pasture raised turkeys for Thanksgiving coming online soon. Our team has been working hard this Summer to bring you mouth-watering, full of flavor and nutritious turkey for your special thanksgiving dinner!

We will have extra small all the way to extra large turkeys this year and for those beyond Virginia will have small and medium sizes available. These will all be online starting the end of October. We will send an email when they are online, so you can be one of the first to reserve your turkey and get the size you want!

We expect to have plenty in every size, but do be sure to get your order in by the beginning of November! We know there is always lots of questions, so please be sure to checkout this Turkey F.A.Q. page here for all of your turkey questions. If you can't find your answer, as always please let us know. We are happy to help!

Sincerely,

Laura

P.S. Local VA Farm Friends - Scroll to the bottom to checkout NEW DROP SITE LOCATIONS!

Back In Stock

Thanks for your patience!

Great news! Bratwurst Links, Boston Butt (Bone-In), Picnic Roast, Chorizo Bulk, & Pork Tenderloin are all back in stock again!

Also be sure to checkout GROUND TURKEY. We know it's been awhile, but we are excited to have it back again!

YUM!

Shop Pork

Shop Turkey

Farrow to Finish On-Farm

Farmer Jordan here is the mastermind behind building new farm items like pig waterers, shelters, feeders, along with chicken brooders and shelters.

We just ended our annual 4 day premier on-farm Farrow to Finish and Marketing School geared towards people who either want to get into Sustainable Outdoor Farming or want to bring their operation to the next level.

Did you know the average farmer age in America is in their 60's? We find this statistic troubling and want to help in training up new farmers to help feed America with sustainably raised meats! We need more farmers!

So Thank You for supporting us, American Farmers, and together we restore lost farmland, build topsoil, and feed us well into the future.

Learn More about how we raise our Pigs - HERE

Making Pulled Pork

Have you ever made pulled pork that has everyone drooling around the kitchen table? This recipe is sure to gather the family and have them asking for more!

This recipe is one of our favorites, if you enjoy lighter meat, cook with the fresh ham or if you enjoy darker meat cook with the boston butt or picnic roast.

Whatever you decide, grab your roast and plan a BBQ Dinner.

Recipe Here

NEW Drop Sites

Exciting News

We have some new drop site locations and wanted to be sure you heard, so that if one of these new locations or times makes things easier for you to pick up, feel free to change your pick-up location.

McLean - 8403 Honeywood Ct, McLean @ 2:15 p.m.

Annandale - 3813 Poe Ct, Annandale @ 3:40 p.m.

Burke - 6615 Bestwicke Road @ 4:30 p.m.

Manassas - 10266 Battleview Pkwy @ 5:50 p.m.

Alexandria - 7606 Kingsbury Rd @ 7:15 p.m.

Local Friends?

Do you know a friend who lives in one of these areas? Please help and take a minute to spread the word. Thank you for your support!

Virginia Drop Sites - See Schedule Here

Thank you for taking the time to learn more about our farm in this newsletter! We call you our farm friend, because we see you as friend's of our farm. So thanks for being you and supporting our farm in the way you do! We look forward to hearing from you soon!

- Laura

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Whole Chicken = $$avings!

When I take a whole chicken (or two, for my family of 6) and use every bit of it to nourish my family each week, it not only feels like a beautiful choreographed dance, but it makes me want to dance like a little kid. I feel peace and strength in knowing that I can take a whole chicken and have the flexibility to use it in so many ways and use it well for my family. We need more of those feelings in our lives, don't you think? If you want that same happiness, peace, strength, and savings that come from using a whole chicken in your kitchen and knowing you're using your food dollars well, this post is for you.The best practice in using whole chickens is to begin by thawing your chicken in your refrigerator for at least a day before you plan to cook it. Thawing the bird this way allows you to season it before cooking to ensure the best flavor, or cut it up to use individual pieces. (Jordan made a really cool video showing how we cut up our chickens. You can find that here on YouTube.) The great thing about learning to cut up your own bird is there's no quiz at the end. You can practice in your own kitchen at your own convenience, and before you know it, you'll feel that confidence in your skills. For cooking the bird whole, my favorite cooking method is in a Dutch oven or covered roasting pan. But before placing your chicken in a pan, use a paper towel to pat the bird dry. This lets all your spices penetrate the meat and results in a more robust flavor. I season my chicken (you can rub seasonings into or even under the skin) with salt and pepper, and then choose one or two more spices like garlic powder, onion powder, rosemary, oregano, or thyme. An easy option is to keep your favorite pre-mixed seasoning mixes on hand. You can also cook the bird in the crock pot or Instant Pot. In most cases, roasting the whole bird in the oven gives the best flavor and texture. My family's personal favorite way to cook whole chickens is in an enameled cast-iron Dutch oven. (My children always love the crispy skin and eat it like chips!) Whatever method you use to cook your birds, I always recommend placing chickens breast-side down. This ensures the white meat doesn't dry out as it cooks, but stays moist and juicy! In the oven, plan to cook your chicken at 350 for about 20 minutes per pound. Use a meat thermometer to check that your chicken reaches at least 165 degrees. I usually shoot for about 180 degrees, because we like the meat very tender and falling off the bones. Let your bird rest 10-15 minutes before you cut into it. This allows the juices to redistribute and locks them in for tastier chicken. On the day you cook your bird, enjoy the mouthwatering flavor by serving it whole. My husband and I both enjoy the dark meat most, so we eat the thighs on the first night. My 5 and 3 year-olds always request "bone meat", so they usually eat the legs or wings. Now that all 4 children love roasted chicken, we usually cook 2 chickens at a time so that we have more left over after our first meal. After dinner, I pick off the bones what meat is left and store the bones and the chicken in separate containers overnight. And save that juice! The bones and juice cooked off the chicken will be used tomorrow for making bone broth. From a 4-5-pound chicken, you can expect 5-7 cups of boneless, skinless chicken (total). One of my chickens was around 5 pounds, and you can see in the photo that I ended up with nearly 8 cups! If you want, you can freeze your shredded chicken to use later. Most recipes call for 2 cups of shredded or cubed chicken, so keep that in mind if you decide to freeze it. It's a good idea to freeze it in 2-cup bags or containers. When deboning, I like to separate the chicken into large chunks. Then, with a clean, sharp pair of kitchen scissors, I can simply cut it up into cubes of any size I want. These easy chicken cubes make the BEST white chili, soups, or chicken salad you can imagine! Since it will easily keep in a sealed container in your refrigerator for up to 7 days, you can also spread your chicken meals out and alternate with another protein source some nights, or plan for easy homemade lunches. (We eat a LOT of chicken salad around here.)Here are some of our favorite ways to use this homemade boneless, skinless chicken: Chicken chiliChicken pot pieThai chicken curryAny casserole that calls for chickenHomemade pizzaChicken saladChicken enchiladas Chicken FajitasAsian stir fryCheck out our library of Tried and True chicken recipes A good chicken should be more than just a nourishing meal. You should have peace of mind knowing that you used your hard-earned dollars well, and it's great if it makes you want to do a happy dance, too. Do you have a favorite way to prepare a whole chicken? Share your recipes, stories, and those little traditions that make a meal feel like home to you. Here’s to gathering often, eating well, and savoring every bite. Hannah