From: The Pastures of Rose Creek
Date:03/28/2014 8:14 AM (GMT-05:00)
Subject: The Pastures of Rose Creek Newsletter
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The Pastures of Rose Creek
Here's the latest info from The Pastures of Rose Creek! |
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National Ag Week 2014
This past week has been National Ag Week! William volunteered two days at the Oconee County 3rd Grade Ag Day. The 3rd Graders traveled through different stations learning about agriculture from Oconee FFA students and other local farmers. The animals featured at this event included a pig, horse, sheep, chickens and our very own Rose Creek Egg Mobile! William helped pass out refreshments and held chickens for the students to pet. Here at The Pastures of Rose Creek, we believe that it is important to give back and help our local community that helps support the farm!
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Beef Liver
Liver - Definitely not a mouth watering term by any means to many people. We always attempt to expand our palate by trying new things, we encourage you to try the same! After browsing the interwebs, I have found a simple recipe by J. Shuler titled "Absolute Best Liver and Onions" that just might turn a liver hater into someone who actually enjoys it.
Ingredients
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2 pounds sliced beef liver - 2 large Vidalie onions, sliced into rings
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1 1/2 cups milk, or as needed - 2 cups all-purpose flour, or as needed
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1/4 cup butter, divided - salt & pepper to taste
Directions
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Gently rinse liver slices under cold water and place in a medium bowl. Pour enough milk to cover. Let stand while preparing onions (this removes the bitter taste from the liver)
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Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove the onions and melt the remaining butter in the skillet. Season the flour with salt and pepper and put it in a shallow dish. Drain milk from the liver and coast the slices in the flour mixture.
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When the butter has melted, turn the heat up to medium-high and place the coasted liver slices in the pan. Cook until nice and brown on the bottow. Turn, and cook the other side until browned. Add onions and reduce heat to medium. Cook a bit longer to taste.
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The Gold Club
We are starting up a "Gold Club" for our customers. How do I join you may ask...? Well, if you are getting the weekly newsletter, you're already a member! How it works – When you come to the Sunday Farm Stand (from 2-4pm), mention the Gold Club and you'll receive exclusive deals that no one else will! Remember though, These deals are first come, first serve! We will be offering various deals to members on eggs, beef and produce throughout the year!
This Sunday, we will be selling our Extra Large Eggs for only $4 to our Gold Club members! Some of these eggs are truly massive from the chicken world. And of course, free-range and fresh as always!!! Also, to go along with our liver recipe we provided above, this Sunday all liver is 25% off! So swing by and pick up some and give it a try!
I hope everyone has a fantastic weekend!
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