Have you ever considered getting your own freezer beef.
It is less expensive than by beef by the piece and you get to have it processed the way that you want.
White Pine Farm has beef that has been is 100% grass fed (fed our own certified organic hay) and put on our organic pastures when the grass is growing—Yes hard to believe that they do not eat grass growing in the fields in January under all that snow. Supplemented with Organic Apple Cider Vinegar for parasites.
30 lbs of freezer beef is equal to about one cubic foot of freezer space. So when you realize that you did not fill your freezer with that deer, consider freezer beef (deer do eat gmo crops).
Click Here For Order Form
Certified Organic Celery Sale, makes great stuffing for that Fresh Certified Organic Sunshine Fresh Air Pastured Turkey.
Fill Form below for ordering Turkey. Call 810-688-7442 with order as well.
TURKEY PRE-ORDER FORM
I love eating my rhubarb straight from the bunch. I pick it and start chewing on it. Yes that was my treat growing up and we got a little bit of sugar to put the ends in if we were good. So, yes I’m really healthy and who knew I was eating so healthy when I was younger.
Following is a recipe for some Rhubarb tarts. And for all you that can’t take the tangyness of the rhubarb I have included a cajeta (caramel) recipe to put on top.
3 T Quick cooking tapioca (process until finely ground)
6 Cups Fresh Rhubarb cut into 1/2″ pieces
3/4 cup of Honey (honey adds a sweetness that no sugar can match)
1 t grated orange zest
1 t vanilla
1/4 t salt
1/4 t cinnamon
Put all ingredients in a saucepan and bring to boil. After it reaches a boil cover & simmer for 15 to 20 minutes.
Make a double batch (9″) pastry. Cut into 4″ rounds. Place in muffin tins add rhubarb mixture filling half way. Bake for 12 minutes. Take out and cool
1 qt goats milk (traditional) can use cows milk
1 cup honey
1 whole cinnamon stick
1/2 t kosher salt
2 t vanilla extract
1/2 t baking soda.
Put all ingredients in a heavy bottom pan making sure it only fills up the pot half way. Bring to boil stirring constantly for 1 1/2 hours. Take out cinnamon stick after 1 1/2. Continue boiling and stirring, milk will start to thickening and when it turns golden brown and looks thick like caramel its done. Let cook just a few minutes then put into glass jars and put into refrigerator. When ready to eat tarts put a little dollop on the tart and try not to eat to many as they are really good…..
Sauted Tokyo Bekana Cabbage
4 T Olive Oil
2 T Sesame Seeds
2 Garlic Cloves
2 lbs Tokyo Bekana Cabbage
2 T St. Steve’s Ginger Cordial (non alcohol)
4 t Rice Vinegar
Warm sesame seeds in 2 T olive oil over Med heat. Stir until they become fragrant and pop. Add ginger & cloves saute 1 more minute. Add cabbage 1 T ginger Cordial cover for 1 minute. Uncover & saute for 1 to 2 minutes. Stir in more cordial (2 T) and rice vinegar to taste. Serve immediately.
The Asparagus are in and they look very appetizing. For you wandering woods people it’s time for some Asparagus and fresh picked Morels. Yes, they are coming up. My son-in-law went to his son’s baseball game on Tuesday and on the outskirts of the field were some Morel mushrooms. I’ve never been that lucky but, they’re ready for sautéing. Make sure you know what you’re picking because the false morels are up also.
Asparagus and Morel
6T Unsalted butter
½ cup Shallots
¼ cup Morels cleaned and halved
1T Chopped Tarragon
1/4t Black ground pepper
1T Lemon Juice
Cook asparagus in boiling water for 3 minutes. Transfer to colander and rinse with cold water.
Cook 3T butter in 12” skillet on med/high heat until foaming subsides. Then add shallots stirring until golden brown, add morels, tarragon and 3T butter and sauté’ 3 more minutes. Serve with fresh lemon juice.
The sun is out and temperature is rising. Yes that little bit of snow could have slowed down many farmers but, not us here in Michigan. We’re used to that changing everyday weather. So being the prepared farmers, we have the beautiful barns for our animals and the hoop houses for our greens. We fish in our lakes when the ice floes diminish. We still have our dry goods and spices for those occasional days you need a warm and hardy bean soup or stew. Get your orders in so we can keep you healthy and happy with our local farm products.
A VISIT TO MUD CREEK FARM!
I was pretty impressed with what I saw at the farm, although I did not have time to hang around too long as I had to get back to Almars. Mud Creek grows all of their own ginger to make the ginger ale and they harvest their own elderberries. The hoophouses sit low in a swampy area and the house sits high. They had a large collection of Pontiac Vibes (one of my favorite cars) and seemed down to earth during our brief conversation. I am looking forward to getting back to their farm to see how they grown ginger. The pop they make has NO coloring! Not sure why producers started adding coloring to pop in the first place.
Moving Forward Finally our Wheat Grass Grower is Here.
I have juice and tasted his wheat grass juice and it is soo good.
Green Healing is what they call themselves and they are from Genesee County. Only organic seed and soil is used to grow this sweet wheat grass.
Delicious Herbs from Columbiaville Michigan owner Gina Delisi is a great addition to our group. The samples she sent us were so delicious that having the word delicious in her product name was not an exaggeration. Gina is also studying health and nutrition and is incorporating those principals in her teas and mixes.
Will’s Greenhouse: We have known and worked with Jim Wills for more than 10 years. He only does greenhouse plants in the Spring/Early Summer, uses Morgan Products (the ones approved for organic use) and some certified organic potting soil mixes. He also only uses Certified Organic Seed. He will be ordering his seeds in December and he will order and grow whatever plants you may want. Look for a survey very soon asking for what seeds he should order and plants you want him to grow.
We want your plants to arrive to you in perfect shape and ready for you to plant and we will not send you plants until the proper frost free dates so your plants will have a better chance of surviving. (Green houses make a lot of money selling tomato plants too early that are not hardened, they die and the customer goes back and buys more)
Jim also hardens the plants off, so when you take them home they will not shock from the temperature and light changes. Plants that come out of the hot green house and into Michigan’s cooler temperatures usually do not survive. He puts them on a large flat hay wagon and haul them outside each day for a short period of time to accumulate to the colder temperature. Quality plants like the ones he produce is not easy to find.