Wild-caught Louisiana Alligator

Alligator is available in the freezer finally!   This is first of the season, wild-caught alligator from Louisiana.  These are one-pound packages of boneless white-meat which has been marinated for tenderness.    These fillets are delicious pan-fried, grilled, or breaded and deep fried.   Many recipes are available on-line.   You can also visit our website and join our mailing list to receive recipe links and suggestions.    The meat cooks in three or four minutes, similar to shrimp, until it is translucent.  It is a great addition to a cajun stir-fry or gumbo!
  

Now that Lamb is Back in Stock....

As previously mentioned, we are back in stock with our very own Spring lamb! If you are feeling adventurous for new flavors and haven't tried the ground lamb yet, why not try making an easy curry?

Here's one easy way to prepare a curry using ground meat: Just brown the pound of ground lamb with a half cup or so of finely chopped onions (pour off any excess grease), add optional other chopped veggies to saute such as sweet or hot peppers, celery, mushrooms, tomatoes; add some fresh garlic or dried/minced garlic or garlic powder if you like.

Next add a pat of butter to the saute and spice it up however you like with a tablespoon or so of any standard curry powder blend, or make your own curry blend with cumin, paprika, salt and pepper, tumeric, a sprinkle of cayenne pepper for heat, and a little ground or whole cardamom seed...cinnamon is nice too--so is bay leaf. Add about a cup or two of water once the meat is browned and the onions are tender so you can simmer the curry and add more veggies (or not).

If you like garbanzo beans (chick peas), add about a half cup of those or else you could substitute green peas, or skip the beans/peas entirely. You could also add a diced carrot and a diced potato or turnip or cauliflower. Once all the ingredients have been added, simmer the curry for about 20 minutes to blend all the flavors and allow the root veggies to become tender, if used. 

Now to make it your own....taste for seasoning and add salt and pepper if needed or a little tomato paste or ketchup if you like a little sweetness. ( If you want the sauce thicker, add a spoonful of flour or cornstarch blended in a little cold water or mash up some of those root veggies in the sauce.) For extra richness if you like, just before serving, stir in a spoonful of sour cream or a few tablespoons of half-n-half or cream (next time try some coconut milk). If you made your curry really spicy with cayenne or red pepper or hot peppers, you could serve some plain yogurt along side. If your curry is very thick with veggies, you could serve it like a hearty soup. If it is thinner like a gravy or meat sauce, you could serve it over rice, such as basmati or brown rice.

I think you get the idea that the curry is your own creation! If you like the flavor of curry spices and enjoy eating lamb, next time try making lamb curry the more traditional way using longer-cooking cuts of lamb such as stew meat or shoulder chops and larger chunks of veggies.  . To speed it up, you could even use a pressure cooker!

Lots of New Products!

I guess I must have been hungry when I chose the latest assortment for the store.   Besides restocking the favorites such as Pilgrim's Pride chicken salad, Chuck and Dave's  chips and salsa, and Arnold Palmer half & half  iced tea/lemonade......we now have a larger selection of Italian-style products such as canned Italian plum tomatoes, roasted red peppers, garlic/cheese toast, and Margherita Pepperoni Sticks!   Also new is Borrelli brand mushroom medley gourmet pasta sauce and cannellini beans (white kidney beans).

We also just received Yoder's mustard potato salad in the deli section and Johnsonville bratwurst in the freezer.    Don't forget to request specialty bratburst buns from the freezer section!  Now you are ready for football on TV!

For some good snacking, we have Walnut Creek all beef summer sausage, which goes quite well with our Wisconsin apple-smoked gouda cheese,  the sharp cheddar, or the Amish mild-lacey cheddar.

On a  healthier note, we have canned, sliced beets; canned  pineapple tidbits in their natural juices; and jars of sliced, red grapefruit, refrigerated.

Local Lamb in Stock Now and New Fall Hours!

Finally, we have harvested some of our Spring Lamb and are back in stock now with:   ground lamb, lamb chops, boneless leg roasts, boneless shoulder roasts, lamb shanks, and 1/2 leg roasts with the bone intact.  Those of you who have been on a waiting lsit since July 2012 should have received a call by now or an email to let you know of the availability of our wonderful lamb!  

Since Fall is a busy time around the farm, we have new hours for the store:

Open Tuesday through Saturday 10 a.m. until 6:30 p.m.

The store will be closed on most Sundays and Mondays except by appointment for purchases of lamb or eggs or for special events in the community.

Not sure if we are open?   If it is Sunday or Monday, and the Open Flag is not flying outside the store, and the sign on the door says "Closed", then we are not open.   Feel free to call ahead to verify our hours and whether we are open.  (740) Eight Nine Two- Three Two Four Two is the phone number for the store.

I hope you are enjoying all the beautiful fall colors!   Looking forward to seeing you in the store!