With the upcoming Easter Holiday weekend, many of you may be planning special family gatherings that require some of our fabulous local product. As many of you know, we just grow it tastier here in the Yamhill Valley. Here at YVG we have decided to help you make the most of the holiday weekend by:
1) Offering a 15% discount across the board on all items purchased,
2) Have a special Friday delivery so you may get your ingredients as fresh as possible, and
3) Compiled some recipes to go with products available this week on the site.
Sky Ranch, our local boutique swinery located outside of Yamhill raises heritage breed Berkshire pigs on pasture. To supplement their foraged diet, the pigs are fed a locally milled grain that is grown predominately in the Willamette Valley. And, of course, no antibiotics or hormones are ever used. They passionately believe that no stress, lots of room, and good forage through the practice of pasture rotations create superior pork that is tasty and healthy.
This Easter Holiday, Ham is available in three sizes this week. The largest size is at least 12 pounds, medium at 4-5 pounds, and small, 2.5-3.9 pounds. All are cured (needs full cooking) and bone in. Some of the medium and small ones may be center cut or end cut.
Honey-Orange Baked Ham
1 Smoked Ham (14 to 18 pounds) bone in and rind on
½ cup Honey
1/3 cup Orange Juice
3 Tbs Balsamic Vinegar
1 Tbs Dijon mustard
1 large Onion, cut into 6 wedges
1 large Orange, cut into 6 wedges
4 sprigs Rosemary
½ cup Cider Vinegar
3-1/2 cups Chicken stock
3 Tbs Flour
Salt & Pepper
1) Rinse ham with cool water; dry with paper towels. Let stand uncovered at room temp one hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard. Set aside.
2) Preheat oven to 300 degrees with rack in lower third. Fit a roasting pan with a rack and place ham on rack with the thicker rind on top. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven and cook one hour.
3) Remove pan from oven and let ham cool slightly. Increase oven temp to 350 degrees. Trim fat to about ¼ inch (it doesn’t have to be perfectly even). Turn ham bottom side down. Score fat on top of ham in a diamond pattern, each about two inches, cutting about ¼ to ½ inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom to ¼ inch.
4) Return ham to oven and cook to 140 – 150 degrees, basting often with remaining marinade (do not baste with pan juices). If necessary add water to pan to keep juices from burning. Remove from oven, transfer to serving platter. Discard any extra marinade and pan juices.
Bourbon-Brown Sugar Glazed Ham
1 8-1/2 pound Smoked Ham, bone in
40 whole cloves
1 cup Brown Sugar, firmly packed
¼ cup Bourbon or Beef Stock
1-1/2 tsp Black Pepper
1) Preheat oven to 325 degrees. Remove skin and trim fat. Score remaining fat and stud with cloves.
2) Place ham, cut side down on a rack in roasting pan lined with aluminum foil. Insert a meat thermometer in center of ham where it won’t touch the bone.
3) Bake uncovered until temp registeres 130 to 135 degrees. Meanwhile combine sugar, bourbon or stock and pepper in a small bowl.
4) Remove ham from oven and brush 1/3 of the sugar mixture over the ham. Increase oven temp to 375 degrees and return ham to oven. Every 10 minutes, apply 1/3 of the glaze until all is used up. If ham browns too fast, tent lightly with foil.
5) Ham is done when internal temp is 140 degrees. Let stand 15 minutes.
Farmer Stacy’s notes: I usually don’t remove the rind, instead I concentrate the glaze onto the cut edge of the ham. I also start the glazing process earlier than 130 degrees as it cooks quickly from this point on and I don’t always get to use all the glaze.
Mended Fence Farms, is a small, family farm located outside of Carlton. Their goal is to provide sustainably grown, pesticide free, specialty vegetables and herbs to the local community. A portion of all their sales from specialty made to order dog treats supports animal rescue organizations. Additionally, a portion of their farm products are donated to Oregon food banks.
For the Easter weekend they are offering special, Easter shaped dog treats. The Easter bunny cannot forget the four legged family members!! Additionally, they have eggs for sale and I must admit, local flavor makes for a better hard boiled or deviled egg.
- 12 large eggs
- 3 tablespoons white sugar
- 3 tablespoons water
- 1 red jalapeno pepper, sliced into thin rings
- 2 tablespoons cream cheese
- 1/3 cup mayonnaise
- 1/2 teaspoon Sriracha or to taste
- 2 teaspoons Dijon mustard
- 1 tablespoon rice vinegar
- salt and ground black pepper to taste
- 1/4 cup chopped chives
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil.
- Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes. Peel eggs and slice in half lengthwise.
- Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Note from me: Substitute chevre from Fairview Farm Goat Dairy in place of cream cheese, and/or mayonnaise.
Fairview Farm Goat Dairy is a small farmstead goat dairy producing handmade cheese. They currently milk 32 goats and use all of the milk in cheesemaking. They are licensed by the ODA, inspected by ODA and FDA, and the state tests our milk every month. This week you can get Chevre in plain and garlic/chive.
Orecchiette with Rapini and Goat Cheese
Kosher salt, to taste
1 bunch rapini (about 1 lb.), roughly chopped
1⁄3 cup extra-virgin olive oil
6 cloves garlic, crushed
3⁄4 tsp. crushed red chile flakes
12 oz. orecchiette
2 tbsp. lemon zest
4 oz. goat cheese, softened
1. Bring an 8-qt. pot of salted water to a boil. Add rapini and boil until crisp-tender, about 4 minutes. Using a slotted spoon, transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside.
2. Heat oil in a 12″ skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for 30 seconds. Add rapini, toss, and remove pan from heat; set aside.
4. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta and transfer pasta and lemon zest to reserved skillet over high heat. Toss to combine and season with salt. Divide pasta between bowls and add a dollop of goat cheese to each.
In closing, let me add a couple important details.
- Your order must be received BEFORE 3PM ON THURSDAY, APRIL 4TH.
- Orders will be delivered on Friday, April 6th between 1pm and 8pm.
- If you will not be home, please during preferred time period for deliver you may leave a cooler with ice in it.
- When placing your order at http://www.yamhillvalleygrown.com, you can list preferred time along with instructions at checkout.
MAY YOUR TIME WITH FAMILY BE BLESSED THIS HOLIDAY WEEKEND AND DELICIOUS FOOD ABOUND