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…

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Reserve your turkey today before they’re all gone

Each year we are blessed to have many happy customers wanting pasture raised wholesome Cane Creek Farm Turkeys on their Thanksgiving table. Be warned, the early bird gets the worm, or in this case, a mouth-wateringly delicious turkey. There are often more requests for birds than we are able to raise. If you have your heart set on one of our turkeys, be sure to get your reservation in soon.

Reserve Your Turkey Online P.S. No Paypal account required. Just click on the “continue” link on the left side of the checkout page under the heading “Don’t have a PayPal account?”

What size do you need?

10-12.5lbs $30 Deposit. $45 due at pickup $30.00 12.5 -15lbs $30 Deposit. $70 will be due at pickup $30.00 15-18lbs $30 Deposit. $90 will be due at pickup $30.00 18+lbs @$7/lb, $30 Deposit. Min $96 due at pickup $30.00

Preferred Breed – subject to availability

No Preference Bourbon Red Boad-Breasted Bronze

Pick up bird at:

On farm Saturday, November 20 (10-4) Greenboro farmer’s market Saturday, November 20 (7-12) Carrboro farmer’s market Saturday, November 20 (9-12) Carrboro Farmer’s market Tuesday, November 23 (3-6)

If the turkeys are sold out online….

We have 100 turkeys available for reservation online. If the turkey’s are sold out online, please contact the farm (stop by the farm store, farmers market stand or send us an email) for current availability.

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, through salting, curing and freezing, allowed that meat to provide for the family throughout the winter. It’s best for us, as farmers, to not have to carry animals through the winter and simultaneously provide the best value for you.

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″. The cost and cut breakdown is as such. Exact weights do vary:

Whole Cow

• 24 lbs – High-end steaks: NY Strip, Ribeye, Filet Mignon
• 108 lbs – Roasts: Pot Roast, Chuck (Roast or Steaks), Eye of Round (Roast or Steaks), Rump Roast, London Broil, Short Ribs
• 36 lbs – Steaks: Flank Steak, Skirt Steak, Sirloin Steak, Hanger Steak
• 132 lbs- Miscellaneous Cuts: Ground Beef, Stew Meat, Cube Steak

TOTAL: 300lbs @ $7.00/lb =  $2,100.00

Half Cow

• 12 lbs – High-end steaks: NY Strip, Ribeye, Filet Mignon
• 54 lbs – Roasts: Pot Roast, Chuck (Roast or Steaks), Eye of Round (Roast or Steaks), Rump Roast, London Broil, Short Ribs
• 18 lbs – Steaks: Flank Steak, Skirt Steak, Sirloin Steak, Hanger Steak
• 66 lbs- Miscellaneous Cuts: Ground Beef, Stew Meat, Cube Steak

TOTAL: 150lbs @ $7.25/lb = $1,087.50

Quarter Cow

• 6 lbs – High-end steaks: NY Strip, Ribeye, Filet Mignon
• 27 lbs – Roasts: Pot Roast, Chuck (Roast or Steaks), Eye of Round (Roast or Steaks), Rump Roast, London Broil, Short Ribs
• 9 lbs – Steaks: Flank Steak, Skirt Steak, Sirloin Steak, Hanger Steak
• 33 lbs- Miscellaneous Cuts: Ground Beef, Stew Meat, Cube Steak

TOTAL: 75lbs @ $7.50/lb = $562.50

Share with friends, family, siblings, neighbors…

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.