September 2009
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Arabian Nights: Party Photos
Thanks to everyone who came out and partied with us on September 19th.
...read moreFarm Newsletter: September 2009
Oh, those few days of autumn were wonderful…
We’re rounding out the summer here- planting our fall gardens and wrapping up the last of tomatoes (thank god) and melons. And most importantly, we finally got a bit of rain and the pastures have come back to life.
Party: So here’s the big deal. We’re having our Arabian [...]
Breeding Stock
We always have Ossabaw and Gloucestershire Old Spot boars for sale. We have different ages and all are $500.
Email us if you are interested.
Tentative menu announced for Arabian Nights party at Cane Creek Farm
Jay Pierce from Lucky 32 will be preparing the meal and he just sent us a rough menu outline:
Beef kebabs glazed with a pomegranate bbq sauce over an almond raisin rice pilaf (vegetarian)
Short ribs braised with a touch of curry
Eggplant and Grass-fed beef moussaka with a crumble of ricotta cheese made from Homeland Dairy buttermilk.
How [...]
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Arabian Nights Event Featured in the Food & Fitness Section of the N&O
The News and Observer’s Andrea Weigl comments on our upcoming Arabian Nights end of summer banquet in the Food & Health section. Much to our surprise and delight!
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Cane Creekers join in surprise Flash Mob Dance at Saxapahaw Farmers Market
Cane Creek Farm’s Eliza MacLean, Charles “Doc” Sydnor and Hailey Moses join in the crowd of farmers and artisans entertaining the record crowd with “surprise” choreographed dancing to MC Hammer at the last Saturday In Saxapahaw of the season.
...read morePiedmont Meatballs
This is courtesy of the boys at Piedmont.
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Dorper/Katahdin Sheep
We are raising our Dorper/Katahdin sheep and working to increase our flock size. We look forward to the sheep playing an important role in our rotational grazing system. Occasionally we have lamb to sell. Email us for details.
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Piedmont
Piedmont Restaurant in Durham is one of our oldest and dearest partners. Chef and owners Drew Brown and Andy Magowan creatively use both our beef and pork on their menus that change daily (which they post on their website each day!). Read about their restaurant, cooking tips, and a recipe.
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