A Fellow Blogger Drinks Raw Milk

It's always wonderful to find a fellow blogger who also enjoys the benefits from raw milk. In her post, she even shares with us some highly-nutritious recipes from Sally Fallon's Nourishing Traditions Cookbook. (See side bar for ordering info)

How Much Milk is too Much?

~Sock Class Revisted~

Life is busy on a farm. And around here isn't any different than on any other farm. So, even though our Beginner Sock Class was held last month, it's only today that I've had time to show you all about it!

 

~Pine Grove Farm

Our Jersey Girls Are the BEST!!

 You GO girls!!!

The Devil in the Milk is a new book written by Keith Woodford is a look into why we neede to drink the proper kind of milk- yup. even when it's raw.

Here's some informative links to this book:

The Bovine (a blog)

Mercola.com




~Pine Grove Farm

Fresh Pork Has Arrived!

Last week the Farmer and his Wife left the farm and returned with a whole bunch of farm fresh pork. The freezer is now stocked with sausage,  roasts, bacon, mmmmmm, bacon. Stop by this week and choose some for your family table.

~Pine Grove Farm

Just a Few Spaces Left!

Our Cheese Making 101 class was so very popular the first time we held it (back in the summer) that we are hosting one again! This class has filled up very fast as well, and we only have 3 spots left! Is one of the spaces yours?

From our Summer Class

In this beginner's class, we will start with basic cheese recipes, such as Rennet Cheese, Chevre' and a basic hard cow's milk cheese. We will also discuss Latin American "White Cheese" and Ricotta. Also, along with cheese, butter, and yogurt. Recipes and sources for cultures, enzymes, molds, and molds (yes even the yucky looking green stuff!) will be distributed.

Sample cheese and crackers as you learn.
Class includes:
~Cheese samples
~Recipes
~Sources List

So contact us here at the Farm today and we'll make room for you on November 6!

Can't wait to see you there,
Pine Grove Farm

~Home Cooking~

Have you seen the weather forecast for the next week? Brrrr- down into the 40's each night! Do you have any wood split, stacked, and stocked yet? How many of you heat with wood? Here on The Farm we heat only with wood stoves- 3 to be exact.

What do you like to feed your loved ones during the cold seasons of the year? This past week we have had great success with some rabbit meat grown right here at Pine Grove Farm. This recipe takes such a small amount of work, and yields such a healthy, filling, yummy meal that we want to share it with all of you.

Slow Roasted Rabbit

• Slice 2 onions and place in bottom of slow cooker
• rub salt & pepper (to taste) onto 3-5 lb rabbit
• place 1-2 sliced garlic cloves into the cavity
• set rabbit on top of onion inside cooker
• add 3 bay leaves
• 1 whole clove
• 1cup hot water
• 2 tbs soy
• 2-4 tbsp bacon grease, butter, or even bacon slices (yum)
• Cover and set on LOW for 10-12 hrs

When you return from your busy day, your home will be filled with the pleasing aroma of dinner! You can even remove the rabbit, add a few tablespoons of flour (or corn starch, or arrow root powder) into 1/2 cup water, mix, then pour into cooker for a wonderfully healthy-tasty gravy!

Don't forget to add a veg to the side!

Stay warm and stay healthy,
Pine Grove Farm
PS- If you haven't heard about our next class, it's all about learning to make cheese! Check out the side bar for more info on how you may register. =)

Leaves Aren't the Only Thing Falling ...

Well friends, it looks as if we'll be getting some new pork in next week! That's such good news for you because that means (drum roll) we're cleaning out the freezer down in the Farm Shop!!

Without further ado, here's the updated Meat Prices. This list is only good for as long as it's there folks, so get it while the gettin's good! =)

Pine Grove Farm

Now Available All Natural Beef, Pork, Lamb

White Stand Up Freezer

1^st Shelf Rabbit $4.75 lb.

Chicken 4.25 lb.

. Pork Loin Roast 4.54 lb.

2^nd Shelf Beef Arm Roast 3.59 lb.

Beef Rib Steak 5.24 lb.

Beef Silver Tip Roast 4.89 lb.

Beef Sirloin Steak 5.24 lb.

Beef Delmonico Steak 9.59 lb.

Beef T-Bone Steak 5.24 lb.

Beef Liver 2.99 lb

3^rd Shelf Pork Tenderloin 6.24 lb.

Lamb Loin Roast 13.99 lb.

Lamb Crown Roast 13.99 lb.

Lamb Chops 9.59 lb.

Lamb Shanks 7.99 lb.

Lamb Ribs 10.99 lb.

Small Drawer Parmesan Cheese 6.99 lb.

4^th Shelf Beef Short Ribs 3.05 lb.

Bottom Drawer Beef Ground Sirloin 4.89 lb.

Door Beef Soup Bones 3.24 lb.

Beef Ox Tail 3.24 lb.

Bread Country White Wheat 5.50 loaf

Flour Fresh Mill Hard Red Wheat

Revised 10/22/2010