Read the blog at: http://www.algonquinbooksblog.com/2010/01/21/from-bill-smiths-kitchen-eastern-north-carolina-corned-ham/

For centuries people have taken animals to slaughter in the autumn (when the grasses stop growing) and allowed that meat to provide for the family throughout the winter. It is the best way for us, as farmers, to sell all the cuts and provides the best value for you at the same time.

Buy a quarter, half, or whole cow and give your family healthy and ethically-raised food for the year. A quarter cow fits into two boxes, sized 24″ x 16″ x 6″.

Whole Cow- $5.25/lb (~300lbs)
Half Cow- $5.60lb (~150lbs)
Quarter Cow- $6/lb (~75lbs)
Share with neighbors, friends, siblings

Here’s what you might expect in a quarter cow

• 6-8 lbs – High-end steaks: NY Strip, Ribeye, Filet Mignon
• 21-27 lbs – Roasts: Pot Roast, Chuck (Roast and Steaks), Eye of Round, Rump Roast, London Broil, Short Ribs, Sirloin Tip Roast
• 8-11 lbs – Steaks: Flank Steak, Skirt Steak, Sirloin Steak, Hanger Steak, Flat Iron
• 35-45 lbs- Miscellaneous Cuts: Ground Beef, Cube Steak

Email us at canecreekfarm@gmail.com

Well, we’re thinking about Thanksgiving around here. We’ve been raising Bourbon Red and Broad-Breasted Bronze turkeys throughout the summer and are now taking reservations. This is a great opportunity to have an ethically-raised, flavorful, and locally-grown bird for your family and friends this holiday.

As for the two birds – the Broad-Breasted Bronze turkeys will have larger breast (white) meat, and next year we’re planning on raising standard Bronze turkeys, an official heritage breed. If you have a preference – the larger birds will likely be BB Bronzes, and the smaller birds will likely be Bourbon Reds. Both birds are darker and more flavorful than standard white birds.

We are trying to simplify the turkey business this fall!

1. All birds will be frozen.
2. Pickup: You can pick up your turkey at
   • The Saturday market (Carrboro, Greensboro Curb) before Thanksgiving (Nov. 21)
   • or at the Tuesday Carrboro market on Nov. 24.
   • You can also pick up at the farm during store hours.
3. Prices:
   • 10-12lb birds = $75.
   • 12-15lbs = $100
   • 15-18lbs = $120
   • 18+lbs =  @$7/lb
4. If you would like to reserve a bird, email us at canecreekfarm@gmail.com or come out to our farm store or stop by our tables at the Carrboro Farmers Market or Greensboro Curb Market. A $50 deposit will reserve your turkey

1.Mix 5-6 slices of bread with a little bit of water. You don’t want it soupy, just enough that it’s loose and gooey (those are official culinary terms). It’s okay to use lousy bread, since it soaks up a lot. If you use good bread with a tough crust, take the crust off.
2.Mix 1lb ground beef with ½ lb breakfast sausage with the bread mixture.
3.Beat two eggs and mix with meat/bread (you better be mixing this with your hands!)
4.Add 1/3 – ½ cup parmesan, salt and pepper. Then mix whatever spices you like- I use oregano, basil, parsley, and garlic. If you’re using ground pork, go heavy on all of the spices and herbs.
5.Broil at low heat (or you can do them in a skillet). Brown them on both sides and let them lose some of their fat, but don’t cook all the way through. (Do it enough that they don’t break up in the sauce.)
6.Place in your sauce and let them finish cooking there.

1. Salt and pepper ham steak (kosher salt and coarse pepper)
2. Pan sear ham steak until caramelized on both sides.
3. de-glaze pan with root beer. I like Boylan’s.
4. add a pinch of toasted and ground coriander cumin and fennel seed along with two pinches of smoked paprika. Pour liquid over the ham steak and let braise covered in the oven at 325 for an hour and a half or until fork tender.
5. Gently remove ham steak and strain the liquid into a sauce pan. To make the glaze, combine the root beer braising liquid and duck stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.

5 gal  pork stock  
12 lb hominy  
8 c yellow onion (medium dice)
8 c tasso, (medium dice)  
6 T sweet & smoky seasoning  
4 oz lime juice  
7 T salt  
6 T oregano  
6 T chile paste  
2 T garlic powder  
2 oz rendered pork fat  
1/2 c tomato paste  

Procedures:
Heat fat in tilt skillet and render tasso.  Add onions and cook until softened.  Add remaining ingredients and bring to a simmer.  Simmer until hominy starts to split 30-45 minutes.  Taste for salt.  Cool and store properly.

• Higher ratio of Omega 3’s to Omega 6’s (The ratio in our beef is closer to venison than to conventional beef!)

• High in Conjugated Linolineic Acid (CLAs)- associated with combating cancer, helping unclog arteries, reducing body fat, and preventing/delaying the onset of diabetes.

If you’re interested in more information about grass-fed beef (and we hope you are!), please visit Eat Wild

Sampler Pack: If you have never tried any Cane Creek meat, this is a great way to do it. You will receive a 10% discount from the normal retail price. The price of the package will be between $135-$155. (We cannot give the exact cost since weights are different on all the cuts.) If there are choices given, those are yours to make, otherwise, please no substitutions.

Pork
2lbs of bulk sausage (Mild or Hot Sage Sausage, Chorizo)
3lb of link sausage (Bratwurst, Parsley Parmesan, Hot or Sweet Italian)
2 Pork Chops
1 Ham Steak

Beef
2 NY Strip steaks
2 Sirloin steaks
2 Chuck-eye steaks
1 London Broil
1 Chuck or Pot Roast
1.5lb Beef Shank
5lb Ground Beef

Package for the Adventurous Cook (and the one that wants to save a penny)
We struggle to sell certain cuts of meat at different times throughout the year. It can depend on cooking trends, what time of the year it is, or just what cuts people are unfamiliar with. Unfortunately, cows don’t care about any of this. So if you want to take advantage of our excess, check out this package. And check back often because next week the New York Times will explain how to cook shanks and we’ll be all out! (Package is discounted 15%, package will be between $60-$70)

2lb Beef Shank
1 London Broil
Beef Offal (tongue, heart, or liver)
2 Chuck-eye steaks
5lb Ground Beef
1lb Eliza’s Hot Dogs (they’re our older ones, but still wonderful)
2 bags of Pork bones (for stock or bbq)