River Cottage Farm

Update

 

 

Happy Spring!

When despair for the world grows in me and I wake in the night at the least sound in fear of what my life and my children’s lives may be, I go and lie down where the wood drake rests in his beauty on the water, and the great heron feeds. I come into the peace of wild things who do not tax their lives with forethought of grief. I come into the presence of still water. And I feel above me the day-blind stars waiting with their light. For a time I rest in the grace of the world and am free.” -Wendell Berry

Things at the farm have been so wonderful and I can’t wait to share all that’s happening outside of Covid-19! 

The bees are bringing in so much pollen with this warmer weather that we are sure to have honey much, much sooner this year.  I added a honey super on Sunday and I couldn’t believe that they already have honey capped in the hives.   

The sheep are practically busting out of their coats with their growing fleeces and growing bellies.  I’m so excited for the lambs to start hitting the ground! 

In the continuing story of our cow, Shirley and her baby, Leo we had a scary and then happy turn of events.  You see, Shirley is a beef cow from a very old beef breed that boasted a dual-purpose breed moniker.  After giving birth (or having the calf pulled from her since Leo was perched in the womb backward) she produced so much milk that I was worried she was developing mastitis, which is a serious infection in milk cows.  So…I was hand milking her every day and keeping the milk/colostrum for the upcoming lambs or calves that might need a bit of a boost.  And, lo and behold, we had an old milk-less cow who gave birth to a cutie pie red-headed calf.  My idea was to bring in the calf and introduce it to the cow with too much milk, not an easy task!  After a couple of hours of cajoling, protecting and prodding the two resigned to love each other and make the best of a bad situation.  Everyone is happy, well-fed, and nursed out.

100% Grass fed (and finished)

Our Meats

French Provencal Stew

 

  

 This dish comes from the the Carmargue, French cowboy country, and is traditionally made with bull’s meat which is somewhat tough but extremely flavorful. In the US, we can only dream of the day when the palette of the people, even only a handful of people, will demand a search for meat based on flavor and utility rather than just going to the shop for MEAT. Imagine knowing instinctively that a good hearty stew requires bull’s meat…. oh, well, out of la la land and back to earth.

This stew is, to me, essential French. You combine all the ingredients one day and let them ripen overnight, cook the next day and on the third day reheat and eat. I was first served this dish at a Slow Food convivium meeting in Indiana at the home of Halsey and Michelle Cook. We all made fresh pasta together and the stew was served over the tagliatelle with parmesan cheese. This recipe comes from the cookbook Bistro Cooking by Patricia Wells. It’s one of the few cookbooks chosen to reside above the stove in the kitchen regardless of the season. 

 

INGREDIENT LIST

2 lbs grass fed stewing beef
5 garlic cloves
2-3 medium onions, Cut into rounds
4 carrots, peeled and cut into 1-inch rounds
1 bottle full-bodied red wine
2 tbs olive oil
2 sprigs thyme or 1/2 ts dried
3 imported bay leaves
1 cup oil-cured black olives
salt and freshly ground pepper

 

 

1. One day before serving, combine the meat, garlic, onions, carrots and wine in a large non reactive bowl. Cover and refrigerate for 24 hours, stirring once or twice.

2. Three hours before cooking, remove the meat from the refrigerator and let come to room temperature. Remove the meat from the marinade, drain well.

3. In a very large, heavy bottomed, non reactive casserole, heat the oil over medium-high heat. Add the meat and brown on all sides, working in several batches if necessary. Do not crowd the meat. Add the thyme, bay leaves and olives and season with salt and pepper. Pour the marinade ingredients over the meat. Cover and bring to a boil. Reduce the heat and barely simmer, half covered, for 2 hours.

4. Discard the bay leaves and thyme sprigs. Transfer the stew to a deep serving platter. Serve with rice, pasta or potatoes.
Serves 6

 

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Grass Fed- Grass Finished

Click on the badges to head straight to that page in the store.

Beef

We are so excited to let everyone know that our wonderful butcher, Boones Butcher Shop has agreed to open the shop with just a skeleton crew of family in order to help us through this unprecedented time.  We’ll take in 4 steers on Tuesday and they’ll be ready and packaged up in three weeks!

Right now, we are good on most cuts but it was getting close!

Dairy

The girls are doing great and even with the calves in the mix, we are getting a good amount of milk.  I made another batch of yogurt last night that will ready for pickup on Wednesday. 

Pork

Tomorrow we will pick up the meat of our four hogs, butchered last month.  I, for one, am going to do a jig as I’m cooking up my favorite chorizo and eggs for breakfast for the first time in a couple of months! Our famous PorkKebabs will be back in stock too!

Chicken

Everything is well with the world and the rest of our our chicken breasts were finally wrapped and labeled!

 

Lamb

We’ll have lamb available in three weeks!!!  For all of you out there jones’n for some more lamb sausage, it’s on it’s way!

We Raise Food For You

Coronavirus Update

 

It seems that every week we get closer to our goal of limiting exposure for our customers.

Here’s how purchasing CAN work – if you prefer to limit your contact with people.

1. order online at our website

2. wait until we pack your order and send you an emailed invoice

3. pay the invoice online or pay however you’ve paid in the past, if that works best for you. 

4. come to the drop off site and grab your order.

In order to ensure that we have enough time to pack your order and invoice you, please have your order in by noon on Tuesday.

Find Us

Wednesday Delivery

Friends’ Meeting House

11:30 – Noon

530 26th Avenue North

Nashville, TN 37209

Visit Us in Franklin
Visit us at  the Franklin Farmer’s Market every Saturday 9 – Noon
230 Franklin Rd
Franklin, TN 37064

Visit Us in Bowling Green
Visit us at Community Farmer’s Market every Saturday 8 – 1
5199 Nashville Rd,
Bowling Green, KY 4210

Pick up in Hermitage TN
We’re setting up a new delivery site in Hermitage.  Shoot me an email at hello@rivercottagefarm.net and I’ll give you all the details.