Birth to Bones Workshops
How does a chicken, turkey, rabbit, lamb or pig get from the pasture to the plate? We put together a series of summer and fall workshops to provide a hands-on learning experience on raising, butchering and preparing livestock for cooking.
July 14 - Pullet to Pot
Broilers are raised from day-old chicks that arrive via post to eight-week old chickens or broilers grown on pasture. See the different phases of raising chickens from critter proof chick pens to free range on pasture. The full-day experience includes intensive hands-on learning about raising chickens on pasture, slaughtering chickens en plein air and preparing and a whole chicken for roasting or the crock pot or breaking down the chicken for sautéing, grilling or baking.
August 18- Rabbit to Roaster
Rabbits are caged raised during kindling and transferred to pasture cages at weaning. Observe the rabbitry and pastured rabbit cages or rabbit fleet. Learn how to raise rabbits on pasture. The full-day experience teaches you how to raise, slaughter and prepare rabbits for stewing, braising, sautéing and grilling.
September 15 - Lamb to Plate
Lambs are born on pasture in May and are ready for slaughter in three to six months. Learn how to raise lambs on pasture, including lambing, pasture rotation, butchering and preparing lamb. The full-day experience includes intensive hands-on learning about raising lambs on pasture and getting lamb from the pasture to the plate.
October 13 - Piglet to Platter
Heritage breeds of pig – Berkshire and Tamworth - are raised on the farm on pasture and woodlands year round. Experience pork on pasture and learn about farrowing, pasturing, butchering and preparing pork for the spit, crock pot or grill. The full-day experience includes intensive hands-on learning about raising pork on pasture and getting pork from the pasture to the platter.
Workshops are held on Wednesdays once a month. 8 am to 8 pm. $125 per person*. Includes lunch and dinner at Fable, the farm’s restaurant. Participants will work together to prepare dinner using all parts of the animal. Lunch and dinner will be accompanied by the seasonal dairy and produce raised and harvested on the farm. *A minimum of ten persons is required for us to conduct a class. Overnight accommodations are available at Stone & Thistle Farm Stay and B&B or Harmony Hill Retreat Center’s tree house yurts and chalet (a stone’s throw away). www.stoneandthistlefarm.com/bed&breakfast.html or http://www.harmonyhillretreat.com/ Contact Denise Warren at Stone & Thistle Farm – Kortright Creek Creamery – Fable 1211 Kelso Road East Meredith, NY 13757 607-278-5800 http://www.stoneandthistlefarm.com/
The Border Collies
The puppy (almost a year old) Ty is doing great. He is obssessed with rabbits and ducks and is at my side when I do chores. I can't let him out of my sight because he would love to eat rabbits and poultry. The other day, all the bunnies escaped from the pasture box and he wanted to eat them so badly. I told him to lie down and he was so humilated as the bunnies hopped on his head and back. I did not have the camera with the bunnie episode but this is a photo of Ty watching a snake in the grass. Border collies will herd anything. Cade has been working hard with sheep as well as cattle. He just jumped in the stream and decided to admire his cattle herding task. Marly is headed for retirement. I came back from feeding the goats and Marly was playing basketball all by himself. Border collies even herd basketballs.
Lois the Bummer Lamb
Lois lost her mom at two days of age. She was bottlefed with the replacement dairy kids for 12 weeks. Lois thinks she is a goat except she is not as smart as a goat. She bleats and baahs and screams when the goats wander off exploring. She is so intent on grazing that she does not see the goats leaving. To quiet her down, we have to lead her to where the goats are grazing.
The ducks are hard to process but we celebrated the first harvest with duck confit and duck breast with raspberry sauce. The next couple of weeks will feature goat and rabbit. We will begin serving lamb dishes in early August. Chicken and beef is boring. We hope that more customers will broaden their palate and enjoy different meats and parts of the animals such as feet, hearts, livers and tongues. We picked zucchini from the garden this week. Zucchini is almost three weeks earlier this year. I made zucchini quiche, zucchini muffins and zucchini bread. I am always looking for great ideas for the amuse and starters at Fable. Please email us with your favorites. We are selling rabbit and pork rillette, cajeta and sausages in our farm store and at the farmers market. The products are produced under the name Fable's Kitchen. I can't wait to make bacon marmalade which is "all the rage" in the urban gourmet stores.
We hope you will join us at Fable soon.
July 17, 2010
Amuse: spicy egg shooters
Starter: roasted summer squash soup with parsley mint pesto
Main: roasted goat kebabs on herb pilaf
Dessert: summer berries in mulled cabernet sauvignon with rosemary sorbet and lemon verbena biscotti
Summer-Squash Soup with Parsley Mint Pistou
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,
4 cups chicken stock or reduced-sodium chicken broth
3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt
Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
Make pistou while vegetables simmer:
Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
Swirl 1 tablespoon pistou into each bowl of soup.
July 24, 2010
Amuse: blue cheese and basil honey toasts
Starter: smoky bacon and garlic soup
Main: braised rabbit smothered with onions and grilled red beets
Dessert: blackberry soufflé