Fresh Farmings 3/27

https://porchswingfarms.com/so/73PNP2xDn?languageTag=en

Roof - check! Thanks to everyone for their offers of help and concern. And thanks to Fred May who bumped us up on his schedule to get the roof back on!

A few new piglets at the farm. We expect 8-12 piglets per litter, but this one was only 4. We think Pelosi, the new mom (and she's been a great mom), is carrying some extra pounds, and that's the reason for the small litter. Now she's on a diet. Not popular. If only there was Ozempic for pigs....

One of my favorite things is getting a recipe from a customer.

Great ingredients = Culinary successes

This one is from our kind friend Lorie who brought her darling family to our last (very fun) sausage class. She's a regular pork procurer and told us that she makes this all the time! Come grab some ground pork and eggs from me and some mushrooms from Driftwood Farms at the Hillcrest Market. Thanks Lorie!

Egg Roll in a Bowl

makes 4 servings

1 lb ground pork

1 teaspoon minced garlic

14 ounces shredded cabbage or coleslaw mix

1 cup sliced button mushrooms (optional)

¼ cup low-sodium soy sauce or liquid aminos (if you like a slight sweetness use coconut aminos)

1 teaspoon ground ginger

2 teaspoons sriracha

1 whole egg

1 tablespoon sesame oil

2 tablespoons sliced green onions

1. In a large skillet, brown the pork until no longer pink – drain fat.  Add the garlic and sauté for 30 seconds.  Add cabbage/coleslaw, mushrooms, soy sauce, ginger and sauté until desired tenderness. 

2. Make a well in the center of the skillet and add the egg.  Scramble until done over low heat.

3. Stir in sriracha.  Drizzle with sesame oil and sprinkle with green onions.  Add additional soy sauce and sriracha if desired.

We'll see you all at the Hillcrest Market this week 8-11 am.

Thanks for all your support!