The Quick Pickle

pickled onions - Fisher Hill Farm

Pickling has a couple of purposes.

The first is to alter the flavor of the veggie to create something new, a compliment to a dish or sandwich. But the second part is to allow the same veggie to last a bit longer in your fridge or if you practicing canning and preserving, your pantry or cupboard.

This recipe is a quick pickle recipe that does not include canning. Canning is a separate art and takes some time and extra equipment that not everyone has. But you can use this quick pickling recipe and it only takes a few minutes to prepare.

As you’ll see in the video, we used three different types of vinegar. Honestly that’s not necessary at all. Any vinegar will work just fine but if you have different types of vinegar, combination of them produce slightly different flavors. Balsamic vinegar produces a fruity flavor, especially when sugar is added that enhances the red onion and makes it very sweet.

What You’ll Need:

Two medium size or one large Fisher Hill Farm Red Onion

3/4 cup vinegar

3/4 cup water

1/3 cup granulated sugar

2 heaping Tablespoons of Kosher Salt

What You’ll Do:

Put all that stuff in a pot and put it on low to medium heat. You don’t want it to boil, but rather get hot enough to dissolve the sugar and salt and help quicken the pickling process. Slice your onions as thin as you can and place them in a non reactive container. Once the vinegar solution has dissolved all the sugar and salt, pour it over top of the onions, lightly put the top on, let it get to room temperature and then put it in the fridge.

12 hours is best before you eat it, more is fine too. But if you don’t wait long enough the onions will not have time to macerate and the flavors will have yet to combine. We’ve used this basic recipe on:

Onions

Jalapenos

Cauliflower (chopped thin)

Carrots (chopped thin)

Green beans

Scapes

Asparagus

Parsnips

Fennel

Try it out! See what you think. Maybe you want it to be spicy and you could add some crushed red pepper. Or maybe you could use rhubarb and add allspice and clove to it. The options are endless and delicious.

Brighton Farmers Market Opens

The Brighton Farmers Market will be open this year, however it will be under a different set of rules. We are continuing our partnership with Flour City Bread and have partnered with K&S Bischoping Farms to bring you a one stop shopping Brighton Market experience. 

Here are the 2020 rules:

-Pre-order only (SNAP and FMNP included)

-First hour (9am to 10am) is Seniors ONLY

-The it moves to alphabetical (A through H — 10-11; I through P — 11-12; Q through Z — 12-1)

-One person per family, please.

-No dogs

-Social distance rules apply

The Brighton Market officially opens THIS SUNDAY May 24th and the link through the online grocery store for Flour City Bread is open starting NOW!

https://flourcitybread.com/collecti…/brighton-farmers-market

If you would like more info about the Brighton Farmers Market and the other vendors that will be there please use this link: https://brightonfarmersmarket.org/

Don’t know K&S Bischoping farms? They are the tent that has been to our left the last few years at the Brighton Market. They sell apples, berries, and lots more. You can check out more info here.

Thanks everyone.

 

Stewing Hen Tacos with Yogurt and Pickled Red Onions

Stewing Hen Tacos - Fisher Hill Farm

We love our stewing hens for two reasons: taste and recycling. 

That might sound odd, but it’s the truth. Our stewing hens are the egg layers that no longer produce. They aren’t great for grilling like our other chickens but it would terrible to let that chicken go to waste. We wish we could let them live out their lives naturally, but it wouldn’t be cost effective or would we have enough space. To our vegetarian friends it might seem cruel, but it’s the best way for them to serve two purposes.

The problem is, it’s not something that is normally sold in grocery stores. It’s just not that common. So we get a lot of questions on different ways to prepare these hens. The easiest way is soup, but no one wants to eat the a slightly different variation of soup every week. So we’ve come up with a few different ways to use them. Including this ragu which several people have tried and told us the whole family loved!

So here’s a different way! Tacos! Who doesn’t like tacos! And these are sure to please.

Here’s a video that explains the process. Below you’ll find the general ingredients that you’ll need.

What You’ll Need: 

1 Fisher Hill Farm Stewing Hen

1 Fisher Hill Farm Carrot

1 Fisher Hill Farm Red or White Onion

2 Ribs Celery

2 Cups chicken stock (homemade is best but store bought works)

Corn tortillas

Plain Yogurt

Cabbage (or kale or lettuce or whatever you can find/prefer)

Chili Powder, Cumin, salt and pepper – the rest is optional

What You’ll Do: 

Watch the video for the process. But a couple of footnotes:

-We’re working on a pickled red onion video and we’ll post that soon

-We use yogurt instead of sour cream because it’s easier to find locally and it’s better!

-Substitute flour tortillas if you prefer (We should do a flour tortilla recipe video!)

– We had leftover bacon from breakfast and so we chopped it up and included it

 

If you have questions or ideas or would like to see some recipes in video form let us know! We want to help! Thank you everyone for your support!

 

 

 

Crop Update April 2020

Local Asparagus - Fisher Hill Farm

We have some pretty big news that we’re super excited to tell you about!

Asparagus is getting close.

That’s right. You read that correctly. It’s up and looking healthy and we’re thinking that by next weekend we’ll have some at the market and by Mother’s Day Weekend it will be in full force. It’s going to be awesome to have some fresh green veggies on the table. Summer is nearly here!

Other news, we will have fresh chicken next week. We’re going to honest, it’s going to go really fast. We apologize in advance and we are working to make sure there will be more soon. They will be available at the farm store on Tuesday May 5th (Cinco de Mayo!) and we will have them with us Thursday and Saturday at the market if they last. You can also check the Flour City Bread Online Grocery Store and order them there.

If you don’t end up with a chicken, you should absolutely try our stewing hens. They aren’t meant for the grill, but they are amazing and versatile. We will post again soon a list of different ways you can use them.

Last, even though it isn’t a crop update, we started a YouTube Channel. We will start posting recipes, short videos, and other items throughout the summer. Subscribe so you don’t miss anything!

We hope to see all of you soon, but please stay safe when you’re going out.

 

Learn to Break Down a Whole Duck

How to Butcher Locally Raised Whole Duck

We have whole duck for sale and wanted to help our customers be assured that breaking down a whole duck is not that difficult to do! This video is a step by step tutorial to help you do that. 

We are sympathetic to our friends who do not eat animals and we do not want to be offensive in anyway, but this question has come up several times at market over the years. Some people would like to buy a whole duck or chicken but are unsure how to cook it other than putting the entire thing in the oven! It’s actually pretty simple and once you get chicken or duck down, pretty much all birds are the same.

You do need a good knife, one that is sharp and not too stiff. The knife used is this video was purchased at a local popular grocery store for less than $10 and worked perfectly. One thing that people often worry about is having to get through the bones of the bird. In this video, you’ll see that you do not necessarily have to saw through any bone.

A bird, a knife, a cutting board, and some patience and you’ll be a butcher in no time.

We plan on releasing some more videos as we get them on how to use this very same duck for the following recipes:

Crispy Skinned Duck Breast

Duck Liver Mousse

Duck Confit

The more we can help you use these products the better for both of us!

If you are reading this and you have a recipe that you use feel free to post in on social media and tag us. We love to know how you use what we’re growing and it helps to pass it along.

Thanks for reading and thanks for watching!