The Weblog

This page contains news, event information, and other items added by the market managers.



 
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May FFFN Order is Now Open


Hi Everyone:

The Order is now open until Monday at 5 pm. The pick up will be next Wed., May 8th from 4:30 pm to 6:45 pm at 103 Helen St., Saranac Lake. My cell phone is: 518-418-9236 if you need to reach me that day.

Here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/
I’m also going to attach the product listing.

Cheers,

Melinda

Reminder of FFFN Pick Up


Just wanted to remind you guys that today is FFFN Pick-Up day (and, of course, hump day.) Although the pick-up is officially from 5-7, I hope to be ready by 4:30. If you can make it before 6:30, that would be great but if you can’t, no worries.

See you later at 103 Helen.

Best,

Melinda

April FFFN Order


Hi All:

The Order is now closed. Pick up will be on Wed. from 5-7 pm at 103 Helen. Call my cell phone (518) 418-9236 if you’re going to be delayed and/or can’t make it for some reason.

Thanks much.

Melinda

Reminder - April FFFN Closes Today at 5PM


Just wanted to send a reminder in case those of you who haven’t ordered, still want to. Thanks much.

Melinda

April FFFN Order


Hi Everyone:

The Order is now open until Monday at 5 pm. The pick up will be next Wed., April 3rd from 5 pm to 7 pm at 103 Helen St., Saranac Lake. My cell phone is: 518-418-9236 if you need to reach me that day.

Here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/
I’m also going to attach the product listing.

Cheers,

Melinda

April FFFN Order is Open


Hi Everyone:

The Order is now open until Monday at 5 pm. The pick up will be next Wed., April 3rd from 5 pm to 7 pm at 103 Helen St., Saranac Lake. My cell phone is: 518-418-9236 if you need to reach me that day.

Here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/
I’m also going to attach the product listing.

Cheers,

Melinda

FFFN Pick Up Tonight


Just a quick reminder for those who might need it.

Thanks.

Melinda

March FFFN Order is Closed


Hi you guys:

The order for this month is now closed. The pick up will be this Wed. from 5-7 pm at 103 Helen St. in Saranac Lake. If you’re going to be delayed, please call me at 518-418-9236.

Thanks a million.

Melinda

New Farmer Joins FFFN


If you’ve already ordered, you may have missed some late product additions to this months FFFN offering.

I want to welcome Nina Schock to the Market. She is offering a selection of alpaca yarn, fleece and roving.

Hope you’ll check it out!

Melinda

Delicious Recipes for Goat Meat


Hi All Again:

Who’s going to be the first one to give Asgaard Farm’s goat meat a try? Here are a few recipes to help spark your (and my) imaginations:

John Vargo’s Breast of Chevon Tonnato
Chef John Vargo from Eat n’ Meet Grill & Larder in Saranac Lake shared his favorite goat breast recipe with us. It’s so delicious, that we wanted to share it with you!

Ingredients:
1 breast of goat
4 sprigs of fresh rosemary, chopped
8 sprigs of fresh thyme, chopped
6-8 cloves fresh garlic, chopped
4 ounces extra virgin olive oil
2 tablespoons coarse sea salt
2 cups flour
3 carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 medium can whole tomatoes in juice
2 quarts water
1 cup white wine
1 can white tuna
4 tablespoons capers
½ cup mayonnaise
juice of 1 lemon
½ bunch fresh parsley
1 pound pappardelle pasta or wide egg noodles

Directions:
1) Lay the breast of goat out flat on a cutting board and rub with chopped
fresh herbs, half of the chopped garlic, sea salt and half of the olive oil. Roll the breast up and tie with butchers twine across entire roll.
2)Dredge the breast in flour and tap off excess flour
3) Place the rest of the olive oil in a thick bottom pot or deep cast iron pan. Heat the oil on medium high and brown the rolled -tied breast on all sides. Add the carrots, onions, celery and the rest of the chopped garlic until the veggies are somewhat browned.
4) Add the white wine and cook off the alcohol for about 2 minutes. Add the tomatoes and cook for about 5 minutes. Add the water and bring to a boil, turn down the heat and simmer for about 2 hours. Turn off the heat and let braised breast sit in liquid for about 30 minutes to cool
5) Remove the breast from the liquid and set aside on a platter to rest. Place the braising liquid, tuna, ½ the capers, lemon juice and mayonnaise in a blender and puree until smooth
6) Cook your pasta and place on a serving platter while hot
7) Slice the breast of goat fairly thin and lay the slices over the warm pasta. Pour the blended sauce over the goat breast slices and garnish with chopped fresh parsley, whole capers, coarse sea salt, and fresh ground black pepper
Chef’s Note: This dish does not have to be piping hot, in fact it is traditionally served cold without the pasta. I like the pasta, and enjoy it served this way.

Enjoy!

Chevon Shepherd’s Pie with Au Sable Valley Tomme
This is a twist on a classic shepherd’s pie recipe, using ground goat for the filling and Au Sable Valley Tomme in the mashed potato topping.

Ingredients:
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
½ cup shredded Au Sable Valley Tomme
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 – 2lbs ground chevon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
3 teaspoons chopped herbs (thyme, rosemary, oregano, etc)
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Heat on low the half-and-half, butter and ¼ cup of Au Sable Valley Tomme in a small saucepan. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the warm half and half mixture, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the goat, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat,

Melinda