Text 28074, 87 rader
Skriven 2015-06-12 07:57:26 av Dave Drum (1:261/38.0)
  Kommentar till text 28037 av Ruth Haffly (1:396/45.28)
Ärende: Free Range
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD> If I am making a casserole or something like chicken & noodles with
 DD> lots of other flavourants then it doesn't make a lot of difference. If
 DD> I am going to put a bird on the ferris wheel, or fry it up, etc. then
 DD> I make the (short) trek to Pekins Family Produce (formerly Parson's)
 DD> of which I have written many time here. Their chickens are free range
 DD> on pasture and moved around to let them weed the pasture/yard,etc. And
 DD> not all that expensive when compared to stupormarkup's regular prices.

 RH> Sounds good, but not available in all areas. (G)

 DD> Surely it *is* available. Not Parkes Family (dunno why I typed Pekins)
 DD> Produce but similar if one is willing to look for it/them.

 RH> I'd have to do some looking. Possible sources might be a couple of
 RH> vendors at the farmer's market but would need to verify with them.

A quick  check of Uncle Bing gives a couple easy pickings: the Wake Forest
Farmers' Market

http://www.localharvest.org/wake-forest-farmers-market-M6442

And Ray Family Farms which sounds a whole lot like my local Parkes Family
operation....

http://www.rayfamilyfarms.com/products/free-range-chickens-eggs/

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Milk Pork
 Categories: Pork, Dairy
      Yield: 6 servings

      3 lb (1.5 kg) boned pork roast
      6 cl Garlic; peeled, in slivers
           Salt & pepper
      2 tb Butter
      1 lg Onion; halved
      1 lg Carrot; halved
      2 lg Rosemary branches
      2    Bay leaves
      4 c  Whole milk
           Generous handful chopped
           - fresh chives and/or
           - parsley; for garnish

  Make small slits all over the meat with a sharp knife,
  inserting a sliver of garlic into each as you go. (If you
  can do this several hours or the night before cooking,
  all the better.) Rub the meat all over with salt and
  pepper. Heat the oven to 325oF/160oC.

  Melt the butter in a deep, lidded casserole (cocotte),
  and brown the meat well on all sides. Add the onion,
  carrot, and herbs to the pot. Pour over the milk, and
  bring to a simmer on the stovetop. Cover the dish and
  transfer to the oven until tender, about 2 hours,
  turning the meat at least once.

  Remove the meat from the pot and wrap in foil to keep
  warm. Remove the herbs, carrot, and onion and discard.
  The cooking juices will be curdled - ugly - but this is
  how they're meant to be. Boil them down to about a
  cup/250 ml and pur+¬e with an immersion blender. Taste
  and adjust the seasonings.

  Carve the meat and arrange in a serving dish. Pour over
  the sauce, sprinkle with the chives and/or parsley. Serve.

  http://www.foodtv.ca

  Yield: 6 servings

  Meal Master Format by Dave Drum - 07 June 2008

  Uncle Dirty Dave's Archives

MMMMM


... Funny how the new things are the old things. -- Rudyard Kipling

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)