Hagen Family Farm
  • Natural Meats
    • Place Order
    • Grass Fed Beef
    • Natural Pork
    • Natural Lamb
  • Vacation Rentals
    • The Hagen White House
    • The Lyon's Den
  • About
    • Farm Blogs >
      • The Farmer's Wife
      • The Farmer in the Dell
  • Contact

Porking out!

3/6/2017

Comments

 
Picture
I try to take Sunday's off...sort of. There are the usual chores we can't get away from every day, but I try not to add anything extra to our plate on Sunday's. It's a good day for us to re-charge our batteries.  I like to fit in some of the things I like to do, read, planning of future farm projects etc.. I like to make a nice Sunday dinner and take the time to do much of the prep before, so I'm not standing at the stove for hours on end.  Last night's dinner was fun to make and turned out especially good! I always make a menu out for the week, as I have mentioned, $ saver and you aren't scrambling at the last minute trying to figure out what to make for dinner.  I love having our all natural  lamb, pork and 100% grass fed beef available at our finger tips. I went to the freezer in the morning and pulled out a pork shoulder. Jay's mother left a metal defrosting plate on the farm when she moved to Texas, and I love it! It's called a Miracle Thaw.  I take the paper wrapping off the meat, and leave on the plastic.  Periodically, I turn over whatever it is I have thawing. Whatever the reaction is to the meat, it certainly thaws out faster! I do this whenever I forget to pull something out in the morning, right away. For the dry rub, I made my own pork rub of garlic powder, paprika, cayenne pepper, and dried thyme. To that I added our wild blackberry honey, red wine vinegar and olive oil. I made a paste and after slicing an onion in half and putting it in the bottom of a slow cooker, I chopped the pork shoulder in half, placed the two pieces, one on each onion half, and poured the paste over the pork. Seven-eight hours later on slow, this is what it looked like.  I have some nice pulled pork "claws" I bought a few years ago, when we bought our smoker and they did the trick! I had put together an Asian coleslaw I've been making for years, it was doing it's trick in the fridge, the cabbage absorbing the dressing I make of mayo,sour cream,sugar,lemon juice,and some sesame oil, I thinned it out with a little coconut milk.  I also made cornbread, using yogurt and again the coconut milk, as I was out of regular milk. After it was baked, I took it out of the oven, poked the top with holes using a skewer, rubbed butter over the top, brushed it with some of our wild blackberry honey and put back in the oven under the broiler for just a minute. I also made corn pudding yesterday afternoon and it all came together as the perfect pork storm for a delicious farm to table Sunday night dinner!

Picture
Comments

    Barbara's Blog

    Picture
    City born and raised, now living among the corn maze. I don't profess to be an expert at anything, but I hope you enjoy what I have learned along the way and landed right where I love...this farm!

    Archives

    January 2025
    March 2022
    March 2019
    February 2019
    April 2017
    March 2017
    July 2016
    June 2016
    May 2016
    June 2015

    Categories

    All
    First Blog
    Recipes

    RSS Feed

Vacation Rentals


The Lyon's Den

Natural Meats

Natural Lamb
Natural Pork
Narural Beef

About Hagen Farm

The Farmer's Wife

The Farmer in the Dell

Contact Us

Hagen Family Farm
6904 E Lowell Larimer Rd
Snohomish, WA 98296
(425) 293-4786
[email protected]
Hagen Family Farm
© 2020 Hagen Family Farms. All rights reserved.
Web Design and Search Optimization by Inquisitek
  • Natural Meats
    • Place Order
    • Grass Fed Beef
    • Natural Pork
    • Natural Lamb
  • Vacation Rentals
    • The Hagen White House
    • The Lyon's Den
  • About
    • Farm Blogs >
      • The Farmer's Wife
      • The Farmer in the Dell
  • Contact