The printed menu’s unexpectedly upmarket, too: duck salad with dried cherries and crumbled chèvre on mixed greens…tapenade-topped goat burger on English muffin with Manchego cheese. Best of all, much of what’s served is grown or produced locally, some of it practically within hollering distance. The Cane Creek Farm heirloom pork, for example. The Goat Lady Dairy chèvre.

Read the full article here: http://www.gourmet.com/food/gourmetlive/2012/020112/a-five-star-gas-station

Listen to the full broadcast of The State of Things with Frank Stacio

Frank Stacio asked about the consumer movement toward smaller conscientious farms, the market for sustainable and naturally raised meats, and how things have changed or moved along since he last interviewed Eliza in September of 2007. Here is what Eliza had to say about it:  “Demand has increased, as we expected that it would. And I’m glad that it has and more and more farmers have come to the area. More and more people are producing more than just for their own families on their smaller pieces of land. Jeff (Barney) is a great aggregator of those people too… of those who don’t do the farmers markets like I do. More Farmers markets have come up in the last few years. I don’t think the market is saturated but you have to keep you eye on the ball to stay in this business. It’s still not easy. None if us would do it if we didn’t feel some immense pride in it.  You cant work this hard and and make this little money unless you love every moment of it…. I remember talking with you four years ago about the critical mass thing. We’re getting there but I don’t think we’re yet there. There are still lots and lot of consumers who need to be brought into it and room for more producers. We need to collaborate.”

Listen to the full broadcast of The State of Things with Frank Stacio

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We hope you all had a Happy Thanksgiving! Christmas is just around the corner but by the looks of things here you’d wonder if it was springtime—babies are everywhere. We have an abundance of piglets, with more on the way and so far five lambs on the ground with another dozen or more expected soon. Animals are being shuffled around the farm into their winter quarters and everyone seems happy with their new digs.

Our hams are hanging in the smokehouse, so if you want one for Christmas or New Year’s email us and reserve one.  We are not doing Paypal on hams like we did for turkeys, just a first come first serve via email. They will be available for pick-up at the Carborro Holiday Market on the 17th (there will not be a Christmas Eve market in Carrboro) or come to our Farm Store on the 22nd (or the 29th).  Send us an email and we will hold one for you. The hams are 5-7lbs @ $9/lb. We will also be coming to Greensboro’s market on the 10th and the 17th of this month. And we’re planning on being at the Dec. 31 market in Carrboro.

Also it’s time to order 1/4 cow if you are interested, as we are about to take a break from beef for a while—our last five beeves (yes, that’s a word) are heading to Matkins as I write, so now’s the time to speak up if you want to stock up on some beef for the winter. As always we will have plenty of pork available in all your favorite cuts.  We have prosciutto and sweet potato pate for those upcoming parties. We’re currently making guanciale, bacon, smoked hams. This week and next we will also have beautiful pure-bred ossabaw cuts (chops, shoulder pieces, racks, bellies, ribs).

Thanks and have wonderful holidays if we miss any of you in the next month

Cane Creekers

PRODUCT-

1. Turkeys: we’re taking orders for turkeys. We only have so many at different sizes, so if you’re adament about getting the right size turkey, please sign up soon. Our website has the info about our birds. We have no broad-breasted birds this year, only heritage breed Bourbon Reds and Narragansetts. This means that the birds will be smaller, cook faster, have darker and more flavorful meat, and less breast meat. We think these are all advantages, but to each their own. The birds will be available fresh the Saturday before Thanksgiving (at Carrboro’s market, at farm store, or at Greensboro), and at Carrboro’s Thanksgiving market (Tuesday Nov 22, 3-6) and all birds are $7.50/lb. Below is the link where you can reserve a turkey, and all other info.

http://www.canecreekfarm.us/2011/09/lets-talk-turkey-reserve-yours-today2/

2. Prosciutto: We’re continuing to pull down our 15 month Ossabaw ham and shoulder prosciutto. For those that don’t know, our Ossabaw pigs came from Ossabaw Island off the coast of Georgia, left behind from Spanish explorers 500 years ago. Therefore they are direct descendants of the Iberian hog, which makes the famed prosciutto from Spain. Our Ossabaws are bred separately, finished separately, and take nearly twice as long to raise as our other pigs. Then we dry cure our hams for 15 months. Having said all that, we think it’s worth the wait and the work- we’re pretty thrilled about the prosciutto that we’re cutting. Come check us out the a market and pick some up.

3. Beef: We are going to significantly reduce the amount of beef that we sell retail. Instead we are going to continue to sell 1/4, 1/2, and whole cows directly to customers. We just found this to be, in addition to selling wholesale to restaurants, the most effective way to sell entire cows. Below is a link with more information about bulk beef purchasing.

http://www.canecreekfarm.us/2009/10/october-beef-sale-100-grass-fed-beef/

4. Sale: We will be having another sale at our farm store on November 12. Our last one in January was a huge success, and our freezers are filling up again. We will send out another newsletter with what discounts to expect.

5. Vegetables: We’ll have greens, squash, sweet potatoes, and a few other things this fall. Eggs will be slowing down (they’re molting), so come early to market if you want some.

FARM-

The pastures are looking sharp out there, and the result is that our cows are gaining plenty of weight and looking wonderful, as is the beef. We just purchased some more land (the land “above” Eliza’s house) and the sheep have been happily eating down their new paddock. We should have some lamb later this fall. The turkeys are perched everywhere except where they’re supposed to be- from where i sit i can see them on my truck, circling the house, and sitting on patio furniture. the downsides of free range….

FINDING US-

As always our farm store is open on Thursdays 2-6 and Saturdays 10-4. We’ll be happy to show you around. We’re selling product at the General Store in Saxapahaw, Chatham Marketplace, and Company shops in Burlington, as well as the Wednesday and Saturday (beginning Oct 29, 9am-12pm) markets in Carrboro, and every other week at the Curb market in Greensboro (not this Saturday). We’re currently on menus at Panciuto in Hillsborough: Acme, Il Palio, Vimala’s Curryblossom Cafe, and Glasshalfull in Carrboro; the Eddy Pub and General Store in Saxapahaw; Six Plates and Greer Street in Durham; and Elliott’s on Linden in Pinehurst.

(Greensboro folks- we’ll be skipping the market at the coliseum this weekend, but will be coming Oct 22, nov 5, and nov 19. Look for Patty to be set up in our corner. We’re also bringing less to markets now, so be sure to email if you want something special.)

NO FALL BANQUET-

Some of you have asked if we’re again doing our themed fall banquet out at the farm. The gal who put those on, Eliza Sydnor, decided instead to get married on the farm this fall. I’m sure many of you know her and her fiancee Jon Romm, so wish them the best if you see them! We are thinking instead of doing an event in May, but we’ll be sure to let folks know about that later.

Thanks All

Cane Creekers

****

It’s time again to talk turkeys. This year we tried something new. We decided to raise all out Turkey’s from eggs, rather than ordering them as poults (poult = baby turkey). This is something we have wanted to do for a while and finally tried it for the first time this year. Because it is our first we have a more limited number of turkeys available than we have had in other years. Now that we have the hang of it, you can expect a bumper crop of turkeys for next year.

We have been raising Bourbon Reds and Narragansett turkeys this summer, both heritage breeds know for their rich flavor. Thanksgiving seems like the perfect holiday to celebrate around an ethically-raised, delicious meal with the family. Reserve your turkey online today. See below. You can also pay by check. Just stop by our farm store or farmers market stand.

Here’s a quick breakdown of the two birds:

- Bourbon Reds The Bourbon Red turkey, also known as the Bourbon Butternut or Kentucky Red, was named for Bourbon County, Kentucky, in the Bluegrass Region, where it originated. This variety was developed from the Buff, an historic variety of turkey known in the Mid-Atlantic States. It resulted from stocks taken to Kentucky and selected for improved meat production and a darker red color. The American Poultry Association recognized the Bourbon Red variety in 1909, and it was ambitiously promoted. The Bourbon Red’s supporters emphasized its production-oriented conformation, including a heavy breast and richly flavored meat. As time went on, however, it declined in popularity compared with the broad breasted varieties that are more common today.  Due to renewed interest in flavorful heritage breed, this breed is seeing a comeback on small local farms across America. Compared to a conventional turkey, the meat will be darker and flavorful, and the birds cook very quickly. They will have different proportions than conventional birds, with much less breast meat.

- Narragansett turkeys- The Narragansett was the foundation of the turkey industry in New England. Named for Narragansett Bay in Rhode Island where the variety was developed, it descends from a cross between native Eastern Wild turkeys and the domestic turkeys brought to America by English and European colonists beginning in the 1600’s. Due to renewed interest in flavorful heritage breed, this breed is seeing a comeback on small local farms across America. Compared to a conventional turkey, the meat will be darker and flavorful, and the birds cook very quickly. They will have different proportions than conventional birds, with much less breast meat. We are thrilled to be carrying on the tradition of this heritage breed.

All of our turkeys are raised on pasture, enjoying the grasses, bugs, the landscaping around Eliza’s house…

Let us know what size you’d like and we will do our best to match you up with the perfect bird at the perfect size.

Prices:

8-10lb birds are $60-$75 ($7.50/lb)
10 -12lbs birds are $75- $90 ($7.50/lb)
12+ = $90+ ($7.50/lb)

Reserve Your Turkey Online

P.S. No Paypal account required. Just look for the “Pay with a debit or credit card” link on the Paypal checkout page.”

What size do you need?

8-10lbs $30 Deposit. Min $30 due at pickup $30.00 10-12lbs $30 Deposit. Min $45 due at pickup $30.00 12+lbs $30 Deposit. Min $60 due at pickup $30.00

Bird Pickup

Sat Nov 19th Carrboro Farmers Market Sat Nov 19th Cane Creek Farm Store Sat Nov 19th Greensboro Curb Market Tue Nov 22nd Carrboro Farmers Market Wed Nov 23rd Cane Creek Farm Store

You can also pay by check. Just stop by our farm store or farmers market stand.

You know those gold packages of Sweet Potato Liverwurst that we bring to market each week? Our friends at Weeping Radish Butchery in Jarvisburg NC make this pate from our pork liver (and hams and a wee bit of fat). Many of our customers know how wonderful this product is, and now the national “Good Foods Award” competition made the Sweet Potato Liverwurst a national finalist, the only charcuterie finalist in the Southeast. This is brilliant for three reasons:

1. It is made from cuts that are seldom used
2. It is completely original and representative of North Carolina (ever heard of sweet potatoes in pate?)
3. It’s amazing!

And it’d make a great addition to any Christmas snack plate…

In my opinion, the holidays are about enriching our community. Plan your meals and your gifts around supporting that community. Eating local food and shopping at local small businesses is the best thing we can do for our economy. And right now, the economy still sucks for a lot of folks. Shopping at big box stores and mega-chains only sends your money abroad, empowering other nations while diminishing our own. If you can put money into your neighbor’s pocket while getting a great gift or cooking a meal for a loved one, you’ve made two people happy this Christmas.

~ Nick Zigelbaum

Originally posted on Nick’s blog: http://wildhumans.org/2010/12/the-holiday-feast/