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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

March FFFN Order is Now Open!


The pick up will be next Wed., March 6th at the usual spot in Saranac Lake: 103 Helen St. from 5-7 pm. Please call me on my cell at: 518-418-9236 if you think you’re going to be delayed or can’t make it.

I’m trying a new thing this month by including a product listing with this email. Hopefully it will work well for you.

Just in case you need it, here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/

Happy Shopping. See you next week.

Melinda

March FFFN Order is Now Open!


The pick up will be next Wed., March 6th at the usual spot in Saranac Lake: 103 Helen St. from 5-7 pm. Please call me on my cell at: 518-418-9236 if you think you’re going to be delayed or can’t make it.

I’m trying a new thing this month by including a product listing with this email. Hopefully it will work well for you.

Just in case this feature doesn’t function as I think it will, here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/

Happy Shopping. See you next week.

Melinda

Reminder - FFFN Order Pick Up Today


Just wanted to send you all a little reminder that the pick up is today from 5 – 7 pm at 103 Helen. That said, if you can get there closer to 6:30ish, that would be great.

In any case, see many of you later.

Thanks.

Melinda

Feb. FFFN Order


Hi All:

The February Order is now closed. Pick up will be this Wed., Feb. 6th at 103 Helen St. in Saranac Lake. from 5 – 7 pm.

Look forward to seeing you then. Call me on my cell phone at 518-418-9236 if you run into any problems.

All the best,

Melinda

February FFFN Order is Now Open!


Hi All:

Happy Winter Carnival! The February FFFN Market is now open for business. I want to welcome Asgaard Farm to the Market this month. The Market just continues to get more and more robust!!!!

The pick up will be next Wed., February 6th at the usual spot in Saranac Lake: 103 Helen St. from 5-7 pm. Please call me on my cell at: 518-418-9236 if you think you’re going to be delayed or can’t make it.

Here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/

Happy Shopping. See you next week.

Melinda

January FFFN Is Now Closed


Pick up will be on Wed., January 9th from 5 – 7 pm at 103 Helen St., Saranac Lake.

My cell phone number is: 518-418-9236. Please call me if you think you’re going to be delayed or can’t make it for some reason.

Thanks so much.

Melinda

Reminder - FFFN January Order Open Until 5 PM Today!


Just in case you want to order but haven’t had a chance, yet.

Here’s the link to the website:

http://mccollomsmarketsl.locallygrown.net/

Thanks.

Melinda

January 2013 FFFN Market is Now Open!


Hi All:

Happy New Year! The January FFFN Market is now open for business. I want to welcome Rehoboth Homestead back to the Market this month. I know we’re all going to appreciate the different poultry and veggie items Beth is offering this month along with all of the other great items from our other growers.

If anyone wants a 3-grain loaf from Lake Flour Bakery, please email me directly at: mlittle231@aol.com. If I get orders for a total of 4 loaves, Nancy will be able to supply them this month. Just let me know.

Also, sorry to say this right after the holidays, but January is when the annual membership of $38 is due so please be prepared to pay that when you pick up your order next Wed.

The pick up will be next Wed., January 9th at the usual spot in Saranac Lake: 103 Helen St. from 5-7 pm. Please call me on my cell at: 518-418-9236 if you think you’re going to be delayed or can’t make it.

Here’s the link to the market: http://mccollomsmarketsl.locallygrown.net/

See you next week.

Melinda

Weblog Entry


Greetings Everyone and Happy Almost New Year!!

Here’s the FFFN Schedule for the Coming Year. If you know of anyone who might be interested in joining, please let them know about the Market as I’d love to add a few more customers.

See you in January.

Thanks so much.

Melinda

Order Opens (Fridays) – Pick Up Day (Wednesdays)

January 4, 2013 – January 9, 2013

February 1, 2013 – February 6, 2013

March 1, 2013 – March 6, 2013

March 29, 2013 – April 3, 2013

May 3, 2013 – May 8, 2013

May 31, 2013 – June 5, 2013

July & August – On Hiatus

September 6, 2013 – September 11, 2013

October 4, 2013 – October 9, 2013

November 1, 2013 – November 6, 2013

December 6, 2013 – December 11, 2013