Farm Field Day 2016
Farm Field Day at the NEW FARM
Saturday, September 24
22000 Berchtold Rd
What a great day!
Thank you to everyone who attended the Field Day on Saturday. We had an excellent time showing customers and friends our NEW FARM. This new farm is 25 acres of Certified Organic pasture. We have established our gardens and livestock in this new location and we are completely protected from conventional agriculture. This is an excellent move for the farm.
It is a lot of work to put the Field Day together but our family is so happy to have folks come see exactly how we raise our food using only organic growing practices that keep your vegetables, eggs and meat clean and healthy.
Schedule for Field Day
Wholesome Dish to Pass - keep it real, keep it simple
Preparing for a Day Outdoors
Play Clothes for Kids - we're on a farm!
Comfortable walking shoes - our ground can be uneven
PLEASE NOTE: The Field Day will take place at our new farm located at 22000 Bertchtold Road, Chillicothe.
Here are some of the characters you will see....
Bonnie Our Jersey Milk Cow
Missy the Horse Baby Pigs
Broad Branch Farm BBQ Pulled Chicken
Start with an excellent chicken from Broad Branch Farm
1 - Pastured Organic Chicken, giblets removed
Salt, Pepper, Organic Garlic Powder
Homemade Organic Barbeque Sauce
2 cups organic ketchup
3-4 T Annie's Organic Worcestershire Sauce (don't substitute or omit!)
Brown Sugar or Maple Syrup
Pan scrapings from roasted chicken
1 tsp organic mustard OR organic mustard powder
1 - 2 tsp organic garlic powder
Freshly ground pepper
Salt, if needed
We have prepared the chicken two ways. The first is a traditional oven roasted chicken in a shallow pan on a rack. The chicken is seasoned on all sides with salt, pepper and organic garlic powder. We roast the chicken at 325 until the thickest part of the breast is 160 degrees. A 4.5 lb. bird will take about 1 hour 40 minutes to roast.
The chicken is allowed to rest for at least 30 minutes to cool until we remove and shred the chicken. We scrape all the bits and pieces from the bottom of the pan into a glass measuring cup and allow fat to rise to the top. If you cannot remove all the good roasted bits from the bottom of the roasting pan, add 1/2 - 1 cup hot water and allow to sit until the bits soften up and can be scraped and added to the glass measuring cup. These bits will be used in the BBQ sauce and have loads of flavor.
You can also braise the chicken in a crock pot by placing chicken in crock pot and adding about 1 pint of water. Allow chicken to cook until thickest part of breast is 160 adding more water if pan becomes dry. Remove chicken and pour pan drippings into glass measuring cup.
Once chicken has rested and cooled, remove the meat from the bones. Pay close attention to all the places the meat is hiding. If you spend the time, you will find more meat than expected! Shred the meat as you remove it. This is more easily done while the meat is warm! If you cannot get this done when meat is warm, you can reheat the chicken in a pot of warm water. Moist heat is better so the meat doesn't dry out. Set the skin and all other 'non-bone' pieces to the side. Use all of the skin, bones, etc. to make your chicken broth.
Make Homemade Organic BBQ Sauce
Once meat is shredded, you can make your BBQ sauce.
Skim fat off pan scrapings and reserve. Chicken fat is an excellent healthy fat. Store in the freezer and scrape off as needed.
In sauce pan, add all ingredients including the pan scrapings and combine well. You decide how sweet you want the sauce by adding sweetener of your choice a little at a time. Use whisk if mustard or garlic powder clump. Feel free to adjust any seasoning to your liking especially the organic Worcestershire sauce. We like a good bit of black pepper in ours to give it some kick. Heat the sauce thoroughly at a low simmer.
Add sauce to pulled chicken, heat through and serve.
Summer Black-Eyed Pea Salad
Brian's parents, Roger and Sarah, are both wonderful cooks. Roger retired a few years ago and he has become quite accomplished in the kitchen taking on everything from canning tomatoes to baking Lucy a birthday cake! This is a salad they brought to the Field Day on Sunday and it was delicious. It would be perfectly acceptable to substitute basil for the cilantro if you don't have the cilantro.
1/2 lb black eyed peas or other bean of your choice, use canned if you like
1 Bay Leaf (use only if you are using dry beans)
1/2 Red Onion, diced
1 medium cucumbers, diced
2 sweet peppers, variety of colors
2 large tomatoes, diced
1 cup fresh cilantro or other fresh herb such as basil or parsley
1/3 cup balsamic vinegar
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp Herbs de Provence
1 T sugar
½ cup feta cheese
If you are using dry beans, cook them with the bay leaf until skins just begin to peel back and the bean are tender. We like the crock pot for cooking beans. It is the most foolproof method for not over cooking the beans. In this case, you want the beans tender but firm enough to stand up in the salad.
After beans are cooked, drain and place in large bowl and allow to cool to room temperature. Add remaining ingredients, toss, adjust seasoning.