Order Up! : Shiitake, Squash, Pork, Garlic + Onions

We’re working on keepin’ on selling great foods! Contact us directly (see very bottom of this post). We can find a date, time, and place to deliver to you!

Shiitake, $12/pound

With the weather on the verge, please put your name in if you’d like a half pound or pound of shiitake mushrooms. Do not hesitate to inquire! We have three distinct strains. Some friends in Manistee County harvested into mid-winter 2011, as long as day time temp’s rose above freezing. We’re entering uncharted territory for us – but we’d love to deliver some shiitake to you! Place your order and we’ll fill it as soon and as best we can!

Acorn Winter Squash, $2.25 each  

the recipes below are no

they’re the real thing

family tested, family pleasing!

Quite a bit of canned “pumpkin-pie filling” is actually one or another orange fleshed winter squash (not even “pie pumpkin”). So, don’t think I’m too nuts. Acorn-squash-for-pumpkin filling is fantastic!

Pumpkin or Squash Pie

This is super tastey, use your acorn winter squash! So tastey it was gone before I could get a picture of it!

One 9-inch single-crust pie (buy it or make it. I won’t offer crust recipe here, my typing’s too slow!)

Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare with sweetened condensed milk, substitute 1 1/2 cups sweetened condensed milk for the heavy cream and do not add white sugar.

 2 – 3 large eggs, see above

Whisk in thoroughly:

2 cups cooked pumpkin or squash puree (see basic winter squash recipe on our website, use the search function)

1 1/2 cups heavy cream or evaporated milk

1/2 cup sugar

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon grated or ground nutmeg

1/4 teaspoon ground cloves or allspice

1/2 teaspoon salt

Warm the piecrust in the oven until it is hot to the touch, leaving the filling at room temp. Pour squash mixture into the crust and bake 35-45 minutes, until firm. Cool completely on the rack. The pie can be refrigerated for up to 1 day. Serve cold or at room temp.

 

this is pumpkin (really SQUASH) cake – YUM says the family!

Pumpkin (Squash) Cake

super tastey, again, use your acorn squash!

Cake:

1 1/4 cups honey

4 eggs

1 cup mild vegetable oil

2 cups cooked mashed pumpkin or winter squash

2 1/2 cups unbleached white flour (up to 1 cup of which could be whole wheat pastry flour)

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup chopped walnuts

Frosting:

8 ounces softened cream cheese

1/4 cup pure maple syrup

Yields 3 9-inch layers

Preheat oven to 325 degrees F. Lightly oil 3 9-inch cake pans.

Cream the honey, eggs, oil and pumpkin or squash. In a separate bowl, sift together the dry ingredients and then add the wet mixture, stirring until smooth. Fold in the nuts. pour the batter into the prepared cake pans. Bake for 25-30 minutes, or until the cake is done. Cool the layers on a rack.

Whip the softenend cream cheese with the maple syrup until light and fluffy. When the cake has cooled, spread the frosting between the layers and on the top and sides. 

Sweet Dumpling Winter Squash, $2.00 each

Basic Winter Squash

pre-heat oven to 350 degrees
Cut your winter squash in half, scoop out the seeds (clean and roast with olive oil, salt and a little sugar) and put the squash cut side down in a flat pan with sides.  Put water in the dish enough to come up the side of the baking dish about 1/2 inch.  Put in the oven and bake about one hour.  Checking to make sure you keep water in the bottom.  The squash will have brown skin and soft flesh.  Take the squash out of the oven and let cool until you can handle it.  Scoop out the squash into a bowl.  Depending on the flavor of the squash I sometimes add:
Butter
Salt & Pepper
Maple Syrup
Honey
Cinnamon
Nutmeg
Mix it all up and serve warm.

Our frozen pork cuts for sale!

Our pork has been bred, born and raised here. We pasture the pigs, rotationally rooting and grazing as best our seasons allow. We supplement with Grahams Organic, balanced feeds. These are healthy, vigorous, active animals. They benefit from the best of environments, very low stress and diverse feed sources. And they’re very tastey!

To learn and see more about our pigs click here

For Some Great Pointers on Pork Preparation: click on :  

Emile’s Tips for Cooking and Using Heirloom Pastured Pork
 Simply contact us directly to place your order.

Sausage $5.75/# (1 pound packages)

Chops $7.25/# (size varies, 2 per package)  (sold out!)

Sweet Italian, Hot Italian, or Regular Brat’s $7.00/# (four per package)

Deli (sandwich) Sliced Ham $7.15/# (1 pound packages) (sold out!) 

Ham Steaks $7.15/# (size varies)

Bacon $7.40/# (1 pound packages)

Roasts $5.75/# (approx. 2# each) (sold out!)

Rack-o-Ribs $5.75/# (range 3# up)

Rendered Lard $5.50/#

Raw Lard $2.50/#

Gorgeous Garlic, $7 per pound

Good, Honest Onions, $1.25/pound  

don’t seem to have a photo of our onions, but you get the idea, yellow onions for sale!

Order in any way most convenient for you. Email swierfamilyfarm@yahoo.com, fron our website swierfamilyfarm.wordpress.com, or from our facebook  Right now, the quickest and best way for us would be to order by phone, 989-382-5436.

Thank You!

~chris

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2 thoughts on “Order Up! : Shiitake, Squash, Pork, Garlic + Onions

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