We moved twenty market hogs to the land and they are very happy with the new earth. Now begins the chaos of one farm in two places!
This week we’ve got a great deal on shoulder prosciutto so we can make more space in our freezers. $2 per quarter pound pack or 3 packs for $5. This prosciutto is delicious in Pasta alla Carbanara which is a comfy and warming meal for this cold, winter weather! See below for a recipe.
- 1/4 cup extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, minced
- 4 ounces Cane Creek Farm prosciutto, diced
- 1 pound fresh linguine
- 3 large egg yolks, at room temperature
- 1/2 cup heavy cream, at room temperature
- 3/4 cup finely grated Parmigiano-Reggiano, at room temperature
- Freshly ground black pepper
Heat oil and butter in a large sauté pan over medium heat. Add the onion and prosciutto and cook until the onions are translucent and the prosciutto is beginning to crisp. Remove from the heat and set aside.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.
We’ve got some new Acre Station products such as export racks, chops, bacon and shoulder roasts. We’ve also got smoked sausages and smoked fat back. There will be a few holiday hams at the market. You can also reserve yours online for pick-up December 20th.
There are only a couple left so do this now. https://canecreekfarm.us/places-to-buy/online/
See the recipe to the right for a delicious way to use our shoulder prosciutto which is one sale this weekend for $2 per 4-ounce pack or 3 packs for $5.
We’ve still got some of our heritage-breed whole ducks for sale. We have a short supply of eggs but since there is no more mid week market there are a few extra dozens to sell.
Due to the processor being so busy, we won’t have lamb and goat till next week. Left Bank Butchery is getting a lamb from Puravida Farm so you can get some lamb products there this weekend.
In the veggie department we’ll have beets, carrots, turnips, collards and lettuce.
Market is from 9am-noon now.