Coulee View Family Farm CSA

January Meat CSA Deliveries

2012-01-15T22:06:00.000-08:00

The LaCrosse and PdC deliveries will be announced soon. We have a funeral to plan around and don't have all the details on this yet.

The Hartland delivery will be made on Thursday, January 26th.

The Madison / Fitchburg / Deerfield deliveries will be made on Friday, January 20th. The timing will be as follows:

noon to 12:30 at the Fitchburg PDQ by Star Cinema
5 to 5:15 at the BP in Deerfield
6 to 6:15 at the Fitchburg PDQ by Star Cinema again
6:45 to 7 streetside by ZuZu Cafe in the Vilas area
7:15 to 7:30 at the MACAC office

Please let us know if you can't make it for this pickup. As always, we can leave shares in our freezer at the MACSAC office for later pickup.

Please note that with the short days our hens have slowed down for awhile and we may have to short customers until they start back in at which time we will catch back up. Thanks for understanding.

Recipe for Roasted Heritage Turkey

2011-12-23T06:23:00.000-08:00

Here is a heritage turkey recipe for the folks that purchased Christmas turkeys. This works with Heritage and Broad Breasted White Turkeys. We have used this recipe twice now with success both times. We found this recipe last year on the Local Harvest website at: http://www.localharvest.org/features/heritage-turkey-recipes.jsp

We are posting that recipe here with our comments in red.

We like this recipe for three reasons:

First and most important, this recipe can be done in a Nesco type roaster, so it does not require oven time which is precious while preparing the Thanksgiving meal.
Second, the broth and drippings from the turkey and the rosemary maple butter all mix together to make a great gravy. To make the gravy, first mix up some flour with warm water in a bowl and get all the clumps out. Next add some of the broth/drippings from the bottom of the roaster to a skillet and set to medium. As the broth/drippings warm up, stir in the flour/water mixture until the gravy is the right consistency and heat until it starts to bubble -- that's it.
Third, this recipe does not require brining. We have had great success brining our turkeys and would recomend brining to anyone that is roasting their bird in the oven. Brining is not difficult, but we are busy delivering turkeys the day before Thanksgiving to think that far ahead.

The first time we tried this recipe, we grossly overshot the temperature which would normally be catastrophic. Because of the high humidity in the roaster, our bird was still great. Prior to cooking this year's turkey, we purchased a thermometer that has a probe that is connected to a remote temperature readout. The probe can be inserted into the turkey and the temperature monitored without opening the roaster and losing the humidity.

Recipe for Roasted Heritage Turkey

By Sandra Kay Miller

Besides the fact that most old fashion Heritage turkeys are also raised the old fashioned way -- with plenty of grass and sunshine -- they need to be cooked quite differently than their modern, factory-farmed counterparts. This tried and true recipe (which serves 10-12 people) will make the best of your Heritage bird this year.

Ingredients:
- 15-pound fresh heritage turkey at room temperature
- Kosher or sea salt & fresh ground pepper
- 4 cups giblet broth (see recipe below)
- Rosemary Maple Butter (see recipe below)
- Oiled parchment paper (Not necessary if using a Nesco type roaster.)

Directions:

Rub turkey inside and out with salt and pepper.
Loosen the skin around the breast with your fingers and insert Rosemary Maple Butter between the meat and the skin as well as on the inside of the bird's cavity.
Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.
Add the giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.
Pre-heat oven to 425F-450F. Roast the bird until the thigh temperature reaches 140F-150F. Let the bird rest 10-15 minutes before carving to let the juices settle.

A word about basting
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.

Giblet Broth
- 2 cups white wine (a deep, oaky chardonnay lends a wonder taste)
- 2 cups water
- Giblets & neck
- Bay leaf
Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren't your type of thing or they can be finely chopped and added to the broth.
Afterwards, uses the broth, and drippings to make a great gravey by combining with flour and heating in a pan until bubbly. Pre-mixing the flour with a bit of warm water helps avouid flour clumps.

Rosemary Maple Butter
- 1/2 pound butter
- 1/2 cup pure maple syrup
- 1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients together.

Sandra Kay Miller raises pastured heritage turkeys on her farm in Pennsylvania. She owned a catering business, a deli and was a chef for a historic hot springs restaurant in southern California. Sandra has contributed to several cookbooks and frequently wrote for the Los Angeles Times Food Section. Her goal is to now raise the quality of food she has had the fortunate opportunity to be exposed to over the last 25 years. Sandra is listed at LocalHarvest.org under Painted Hand Farm in Newburg, PA.

Southern Coke Fresh Ham (or Ham Steak) Roast

2011-12-21T06:32:00.000-08:00

Here is a great recipe for fresh (unsmoked) ham roasts. It would also work for ham steaks if you stack them in the crock pot.

Ingredients:
1/2 cup brown sugar
1 tsp dry mustard
Fresh ham roast or package of ham steaks
1 tsp prepared horseradish
1/4 cup Coke or other cola

Instructions:
Thoroughly combine brown sugar, mustard and horseradish. Moisten with just enough cola to make a smooth paste. Reserve remaining cola. Rub entire ham with mixture. Place ham in crock pot and add remaining cola. Cover and cook on high for six to seven hours. This can also be cooked in the oven for three to four hours at 250 F.

Gift Certificates for CSA Shares and CSA Subscriptions

2011-12-20T06:58:00.000-08:00

Still looking for a last minute gift? Consider giving the gift of humanely raised, pasture raised meats from Coulee View Family Farm.

You can give a single month share or a an 6 or 12 month subscription. We will email you a gift certificate that you can give on Christmas day. We will customize the certificate with the recipients name, the giver's name and the give description (share type and size).

Given that Christmas is only days away, please email us to let us know if you would like do this so that we can email a certificate to you right away.

Merry Christmas!

CSA Deliveries to Fitchburg, Madison and Deerfield

2011-12-18T21:30:00.000-08:00

We will be delivering CSA shares to Fitchburg, Madion and Deerfield on Wed the 21st. If you are one of our new customers, please email to confirm that you received this notice.

If anyone needs a great idea for a Christmas dinner, note that we have one 8.5 lb heritage turkey and one 20.78 lb Broad Breasted White turkey available which could also be delivered on Wed. The heritage turkey go for $5.90/lb and $4.65 for the Broad Breasted White.

Here is the delivery schedule:
In Fitchburg at the PdQ by Star Cinema from 5 to 5:30pm
In Madison in the Vilas neighborhood streetside by ZuZu Cafe from 5:45 to 6:00
In Madison at the MACSAC office from 6:15 to 6:45
In Deerfield at the BP from 7:15 to 7:30

I will have my cell phone with me. The number is 608-306-1465
We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

Chicken Recipes: Classics vs. Shortcuts

2011-12-13T19:04:00.000-08:00

I just ran accross this interesting series of classic vs. shortcut chickent recipes. I'm posting it here for everyone to enjoy (and to make sure that I can find thes recipes in the future).

These recipes (including pictures) can be found at: http://shine.yahoo.com/shine-food/recipe-showdown-classics-v-shortcuts-142000553.html

Recipe Showdown: Classics V. Shortcuts

By Southern Living

Posts..By Southern Living
Shine Food – Thu, Dec 8, 2011 4:49 PM EST

One is a classic tried-and-true recipe and the other has been reinvented for quick weeknight meals. How do you prefer your classic Southern recipes? Tell us!

Double-Crust Chicken Pot Pie (Classic Recipe)
Why We Love The Classic: classic key ingredients, flaky piecrust, and comforting appeal

Ingredients
1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg

Preparation
Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 3 ingredients.

Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.

Bake at 375° on lower rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Stovetop Chicken Pie (Shortcut)
Why We Love The Shortcut: 35-minute hands on time, flaky buttermilk biscuits, easy assembly

Ingredients
8 frozen buttermilk biscuits
1 small sweet onion, diced
1 Tbsp. canola oil
1 (8-oz.) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed
1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.)
1 cup frozen baby peas, thawed

Preparation
Bake biscuits according to package directions.

Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.

Chicken and Dumplings (Classic)
Why We Love The Classic: tender homemade dumplings, one-dish family meal, makes enough to share

Ingredients
1 (3 3/4-lb.) whole chicken
1/2 tsp. garlic powder
1/2 tsp. dried thyme
2 1/2 tsp. salt, divided
3/4 tsp. pepper, divided
1 tsp. chicken bouillon granules
3 cups self-rising flour
1/2 tsp. poultry seasoning
1/3 cup shortening
2 tsp. bacon drippings (2 tsp. butter plus 1/4 tsp. salt may be substituted)
1 cup milk
Garnish: chopped fresh parsley

Preparation
Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.

Easy Chicken and Dumplings (Shortcut)
Why We Love the Shortcut: only 7 ingredients, easy enough for weeknights, rich and flavorful broth

Ingredients
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 tsp. poultry seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced

Preparation
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch wide strips.

Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Chicken Under a Skillet (Classic)
We We Love The Classic: impressive presentation, wonderful flavors, great with any side dishes

Ingredients
1 (3- to 4-lb.) whole chicken
3 garlic cloves, peeled and quartered
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
1 Tbsp. fresh rosemary leaves
1 Tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1 1/3 tsp. herbes de Provence
1 tsp. freshly ground pepper

Preparation
Remove and discard giblets and neck from chicken. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken, breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place chicken in a baking dish or pan.

Pulse garlic and next 8 ingredients in a food processor until mixture forms a thick paste. Reserve half of paste. Rub remaining half of paste on both sides of chicken. Cover chicken with plastic wrap, and chill 1 hour.

Heat one side of grill to 300° to 350° (medium) heat; leave other side unlit. Place chicken, breast side down, over lit side of grill; top with a piece of aluminum foil. Place a cast-iron skillet on foil-topped chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned. Remove skillet and foil. Turn chicken over, and transfer to unlit side of grill. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion of breast registers 165°. Remove chicken from grill, and let stand 5 minutes. Brush with reserved paste.

Spicy Honey-Lime Grilled Drumsticks (Shortcut)
Why We Love The Shortcut: takes half the time, make-ahead barbecue sauce, no-mess assembly and presentation

Ingredients
8 chicken drumsticks
1 tsp. salt
1/2 tsp. pepper
Vegetable cooking spray
Spicy Honey-Lime Barbecue Sauce
Garnishes: fresh cilantro leaves, lime wedges

Spicy Honey-Lime Barbecue Sauce
Melt 1/4 cup butter in a small saucepan over medium heat; add 1 diced medium onion (about 1 cup), and sauté 4 to 5 minutes or until tender. Stir in 1 (12-oz.) bottle chili sauce, 1/4 cup honey, 2 Tbsp. lime juice, 1/4 tsp. pepper, and 1/3 cup water; bring to a boil. Reduce heat to low, and simmer 5 minutes. Store in refrigerator up to 1 week.

Preparation
Sprinkle chicken with salt and pepper. Let stand, covered, 30 minutes.

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 5 to 10 minutes on each side or until browned. Reduce grill temperature to 250° to 300° (low) heat; grill chicken, covered with grill lid, 20 to 30 minutes.

Meanwhile, prepare Spicy Honey-Lime Barbecue Sauce. Reserve 1 cup sauce.

Brush chicken with remaining barbecue sauce. Cover with grill lid, and grill 10 more minutes or until done. Serve chicken with reserved 1 cup barbecue sauce. Garnish, if desired.

A Few Pasture Raised Turkeys Still Available

2011-11-21T19:26:00.000-08:00

We still have a few pasture raised turkeys available. They will be delivered on Wednesday at the same time as the November CSA shares to Fitchburg, Madison, Deerfield and Hartland. Turkeys can be delivered to the LaCrosse area Tuesday night on our way back from the processor. They were processed on Monday and will be delivered fresh. Pricing is $5.90 per pound for heritage turkey and $4.65 per pound for Broad Breasted White turkey. Please email if you are interested. Orders will be filled on a first come first served basis.

If you email me and don't hear back, I must be traveling. In that case, try me on my cell at 608-306-1465

The November CSA deliveries times are in the previous blog at: http://couleeviewfarmcsa.blogspot.com/2011/11/november-csa-deliveries-to.html

Thanks,
Coulee View Family Farm

November CSA Deliveries to Madison/Fitchburg/Deerfield/Hartland

2011-11-21T17:54:00.000-08:00

We dropped off turkeys for processing this morning. We were hoping to be able to wait for them and bring them back the same day, but no such luck as they were processing too many birds. So Tuesday will be spent driving the 3.5 hours each way to pick up turkeys. That means that CSA deliveries will be done on Wednesday. Here is the schedule:

In Platteville from 10:00 to 10:30
In Fitchburg at the PdQ by Star Cinema from 11:30 to noon
In Hartland at Health and Happiness from 1:30 to 2:00
In Deerfield at the BP from 3:00 to 3:15
In Madison at Willy and Brearly from 4:15 to 4:30
In Madison in the Vilas neighborhood streetside by ZuZu Cafe from 4:45 to 5:00
In Fitchburg at the PdQ by Start Cineama again from 5:15 to 5:45
In Madison at the MACSAC office from 6:00 to 6:15

I will have my cell phone with me. The number is 608-306-1465

We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

November Meat CSA Deliveries

2011-11-18T05:43:00.000-08:00

Just a quick update on the November meat CSA deliveries.

The LaCrosse deliveries will be made this Saturday at the Cameron Park winter market at Three Rivers Waldorf School.

The Fitchburg, Madison, Deefield and Hartland deliveries will be made next week Tuesday or Wednesday. We are working around our chicken and turkey processing and will finalize this over the weekend.

On-Farm Chicken Processing this Saturday

2011-10-31T19:41:00.000-07:00

We are having an on-farm chicken processing this Saturday, November 5th. This is an opportunity to get pasture raised chicken at a lower price that our usual USDA facility processed chicken.

White Broilers
The normal price for White Broilers is $3.55/lb. For chickens processed on-farm, the price is $3.25/lb or $3.10/lb in quantities of ten or more. If you help process, the price is $2.75/lb. We do have openings for helpers.

Red Broilers
We only have a few Red Broilers and the ones we have will run a bit small. The normal price for Red Broilers is $3.95/lb. For chickens processed on-farm, the price is $3.65/lb or $3.50/lb in quantities of ten or more. If you help process, the price is $3.15/lb.

Stewing Hens

The normal price for Stewing Hens is $3.20/lb. For Stewing Hens processed on-farm, the price is $2.90/lb or $2.75/lb in quantities of ten or more. If you help process, the price is $2.40/lb.

Please contact us if you are interested. Let us know how many chickens of what type so that we can catch them the night before. Also let us know it you are interested in helping so that we know who we can count on for help.

Thanks,
Coulee View Family Farm

Home Rendered Lard & Cracklings

2011-10-28T20:27:00.000-07:00

Most of the pork and poultry shares for October contained freshly rendered lard and cracklings. If you have cast iron pans, lard is the best choice for seasoning. Lard also makes the best pie crusts. There are are also recipes that specifically call for lard or bacon grease. Note that most commonly available lard is hydrogenated and therefore shelf stable but not healthy. Our lard is not hydrogenated and therefore needs to be kept frozen or refrigerated. It will last a year or more in the freezer or several weeks in the fridge.

The cracklings are the solids that are left over after the rendering process. You can find a recipe for crackling corn bread at this link that will use the 1 cup of cracklings in the share: http://www.foodnetwork.com/recipes/emeril-lagasse/cracklin-bread-recipe/index.html

October Share Delivery Woes

2011-10-27T22:55:00.000-07:00

We delivered most of our CSA shares on the 27th despite a long delay for a serious accident on I-94 http://www.accidentin.com/report499/i_94_at_lake_mills_wi.htm

Luckily the hardworking folks at the MACSAC office were running late and we were able to get in to leave the Madison/Fitchburg area shares that we didn't get to deliver. If you missed us because of our delay, we probably dropped off your share at the MACSAC office. Email or call if you have any questions.

Here is a web page showing the location of the MACSAC office: http://www.csacoalition.org/about/contact/
The normal business hours are 9am - 5pm. It is always a good idea to call there first as there are times when MACSAC business requires all of the staff to be offsite.

Thanks all and sorry for the confusion this has caused.

October 2011 CSA Share Delivery Schedule

2011-10-20T20:22:00.000-07:00

Cameron Park shares will be available at the Market starting on Friday the 21st.

We are planning to deliver Madison/Deerfield/Hartland area CSA shares on Thursday, October 27th. Here is our planned schedule.
2:00 pm to 2:30 pm at Health & Happiness in Hartland
3:30 pm to 3:45 pm at the BP in Deerfield
4:15 pm to 4:30 pm in at the MACSAC office in Madison
4:45 pm to 5:00 pm in Madison at Willy and Brearly
5:15 pm to 5:30 pm in Madison in the Vilas Neighborhood streetside by ZuZu Cafe
5:45 pm to 6:00 pm at the PdQ (by Star Cinema) in Fitchburg

I'll our business cell phone with me (608-412-0076)

We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

Pease reply to let me know which location that you will meet us at this month.

September Meat CSA Deliveries

2011-09-11T21:44:00.000-07:00

Hi,

We are planning to deliver CSA shares on Sunday, September 18th. Here is our planned schedule.

9:00 am to 9:30 am at the PdQ (by Star Cinema) in Fitchburg
9:45 am to 10:00 am in Madison in the Vilas Neighborhood
10:15 am to 10:30 am in Madison at Willy & Brearly
11:30 am to 11:45 am at the BP in Deerfield
12:30 am to 12:45 am Health & Happiness in Hartland

I'll my cell phone with me (608-306-1465).

We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

Please reply to let me know which location that you will meet us at this month.

August 21, 2011 Delivery Update

2011-08-21T13:59:00.000-07:00

Fact to farrowing pigs today we are currently running 2 hours late. Dean is on his way. If any questions you can call Dean at 608-306-1465.
Check in for updates with new delivery times.

PDQ in Fitchburg (by Star Cinema) 5:00-5:15p.m.

Coulee View August CSA Deliveries

2011-08-17T05:45:00.000-07:00

Hi,

We are planning to deliver CSA shares on Sunday, August 21st. Here is our planned schedule.

2 to 2:30 in Platteville
3:45 to 4:15 at the PdQ (by Star Cinema) in Fitchburg
4:30 to 4:45 in Madison in the Vilas Neighborhood
5 to 5:15 in Madison at Willy & Brearly
7 to 7:15 at the BP in Deerfield
7:45 to 8 at the PDQ in Fitchburg (2nd Chance)
* Note that we made an early deliver to Hartland on 7/28 for the Aug shares there.

I'll be in our white Ford Focus. If I find my cell, I'll have it with me (608-306-1465). If not, I'll have to borrow either 608-412-0076 or 608-412-4247

We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

Please reply to let me know which location that you will meet us at this month Please reply this month even if you are a regular as I've been making some alleged improvements to my CSA fullfillment spreadsheet and I'm afraid I might have lost information.

Soap! In an effort to use the whole hog we have started making home made lard soap. Using lard and tallow is the traditional way to make soap. Our fist batch turned out good, but could lather better so I will be adjusting future batches. If you would like to try soap from this first batch we are selling this at the introductory price of $1 per bar. The size of the bars vary widely from about 1 to 3 oz because they were cut freehand. If yo are interested in trying soap from our first batch, let us know and we bring some for you.

Lard. The first of the apples are in season so let the pie making begin and the best crusts use lard. We have unrendered and home rendered lard available. Unrendered leaf lard is available in a 5 lb bag for $12. Unrendered back lard is $8 for a 5 lb bag. Our rendered lard is available frozen in 1 cup container for $3 or a 4 cup container for $8. Let us know if you are interested in this in which case we can bring it with your regular CSA delivery.

Correcton to the Post for the Post for the July Share Deliveries

2011-07-14T06:31:00.000-07:00

In the post for the July share deliveries we used the correct dates but in many instances used the wrong month. Anywhere that the post stated June, it should have said July. We will go back and correct that post.

Also note that we will plan to leave shares at our freezer at the MACSAC office for any customers that cannot make the Fitchburg or Madison pickup. Please let us know if you do not want us to do that.

Thanks,
Coulee View Family Farm

July 2011 Meat CSA Deliveries

2011-07-11T01:22:00.000-07:00

The July 2011 meat CSA drop offs for LaCrosse will be at Cameron Park Market from 4pm to 8pm on Friday, July 15th or any market Friday in July after that.

The July 2011 meat CSA drop offs for Prairie du Chien will be at Prairie Street Market from 7:30am to noon on Saturday, July 23rd or any market Saturday in July after that.

The drop offs for Fitchburg, Madison, Deerfield and Hartland will be on Saturday July 16th at the times noted below. Please let us know if these times do not work with your schedule.

* 11:00am to 11:25 at Fitchburg PDQ
* 11:30am to 11:45 at at the the Vilas neighborhood drop streetside by ZuZu Cafe
* noon to 12:15 in Madison at Willy and Brearly
* 1:15pm to 1:30pm at the BP in Deerfield
* 2:15pm to 2:20 at Health and Happiness in Hartland

We will be in maroon Suburban and will have my cell phone (608-306-1465) with me. Unless directed otherwise, we will leave Fitchburg and Madison shares in the MACSAC office on Patterson for later pickup during regular MACSAC office hours.

We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

Share contents will be added to this post at a later date.

June 2011 Madison CSA Make-Up Drop

2011-06-13T15:59:00.000-07:00

We will have a second Madison area CSA dropoff on 6/27 for customers for which the June 6th CSA drop didn't work out for and for new customers that have signed up since June 6th.

Note that our July CSA drop will be on Saturday, July 16h.

I be in a white minivan and will have my cell phone with me.
The number is 608-306-1465.

The timing will be as follows:
> 11:00 to 11:15 at the Fitchburg PDQ
> 11:30 to 11:45 streetside next to ZuZu cafe in the Vilas neighborhood
> Noon to 12:30 at the MACSAC office at 303 S. Paterson, Suite 1B. 303 Paterson is about a block north of East Willy. We will meet outside, but I have a freezer here where we can store you share for later pickup if needed. The normal MACSAC business hours are 9 to 5, M-F but they can be closed during these times on certain occasions, so it is best to call first. Please let me know if you need me to leave your share at the MACSAC office for later pickup so that I can have the freezer plugged in ahead of time.

FEED Kitchens Summer Solstice Sampler

2011-06-02T18:11:00.000-07:00

Our Madison area CSA customers may be interested in this event.

FEED Kitchens is holding a fundraiser on June 21st (Tuesday) at Capital Brewery titled, A Summer Solstice Sampler. The event will include live music, a silent auction, door prizes and samples of local foods and beverages. Click on the image below to open up the poster.

FEED Kitchens will be many things, including but not limited to:

A commercial kitchen for rent by caterers, food cart operators, farmers, and other food producers
A supportive location for food entrepreneurs to start businesses
A place that supports the development of food related employment
A place to learn bakery production and kitchen skills

The mission of FEED Kitchens is to support food entrepreneurs, provide custom processing of value-added products, enable developers of food related employment, and increase the availability of locally produced healthy and affordable food products in South Central Wisconsin and beyond. FEED Kitchens is sponsored by the Northside Planning Council of Madison, Wisconsin. Find out more about us at www.feedmadison.org

You can also prebid on silent auction items at the 6/21 event at: www.FeedKitchens.org

June 2011 Meat CSA Drops

2011-06-02T06:06:00.000-07:00

The June 2011 meat CSA drop offs for LaCrosse will be at Cameron Park Market from 4pm to 8pm on Friday, June 10th or any market Friday in June after that.

The June 2011 meat CSA drop offs for Prairie du Chien will be at Prairie Street Market from 7:30am to noon on Saturday, June 11th or any market Saturday in June after that.

The June drop for Hartland will be on Tuesday June 8th at Health & Happiness.

The drop offs for Fitchburg, Madison and Deerfield will be on Monday June 6th at the following times.
* 11:00am to 11:30am at Fitchburg PDQ

* 11:45am to noon at at the the Vilas neighborhood drop streetside by ZuZu Cafe
* 12:15pm to 12:30 in Madison at Willy & Brearly
* 1:00pm to 1:30pm at the MACSAC office in Madison

* 2:30pm to 2:45 at the BP in Deerfield
I will be in a white van and will have my cell phone (608-306-1465) with me.
We will be placing a freezer at the MACSAC office and plan to use that for situations where the pickup times don't work for customers. Frozen meat shares can be picked up there later during MACSAC office hours. We may also be coming through Madison on June 20th or 27th if we need to make alternate drop plans.

We have created a Google Map of our drops. This can be accessed at:
http://maps.google.com/maps/ms?hl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cbhl=en&ie=UTF8&vps=2&jsv=340c&oe=UTF8&msa=0&msid=205026204713438683066.0004a162020e8182f73cb

The June CSA Shares contain the following:

Small Sausage & Smoked Meats Shares:

Smoked Nitrate Free Boston Butt Bacon
Pork Breakfast Links
Chicken Breakfast Links (saute in olive oils, don't over cook)
Chicken Brats (simmer in beer or water before grilling, only brown lightly on the grill)

Small Pork & Poultry Shares:

Chicken Wings
Smoked Pork Hocks (work great for soups)
Chicken Breakfast links (saute in olive oils, don't over cook)
Chicken Brats (simmer in beer or water before grilling, only brown lightly on the grill)
Chicken Croquettes were in some shares to bring up to weight.

Standard Pork & Poultry Shares:

Chicken Wings
Chicken Necks & Backs (for broth or soup base)
Pork Ham Steak (the smoking process pre-cooks this, so it only needs to be heated up)
Pork Shoulder Roast
Smoked Bacon
Smoked Pork Hocks (work great for soups)
Chicken Croquettes were in some shares to bring up to weight.

Standard Premium Pork & Poultry Shares:

Pork Ham Steak - more than in the regular Pork&Poultry shares (the smoking process pre-cooks this, so it only needs to be heated up)
Pork Shoulder Roast - more than in the regular Pork&Poultry shares
Smoked Bacon
Smoked Pork Hocks (work great for soups)
Chicken Croquettes were in some shares to bring up to weight.

Large Pork & Poultry Shares:

A Cut-Up White Broiler Chicken
Chicken Wings
Chicken Necks & Backs (for broth or soup base)
Smoke Ham Roast (the smoking process pre-cooks this, so it only needs to be heated up)
Pork Shoulder Roast
Smoked Bacon
Smoked Pork Hocks (work great for soups)

May 2011 CSA Drop Offs

2011-05-17T06:18:00.000-07:00

The May 2011 meat CSA drop offs for LaCrosse will be on Friday, May 20th at Cameron Park Market. The drop offs for Prairie du Chien will be Saturday, May 21st at Prairie Street Market. The drop offs for Fitchburg, Madison, Deerfield and Hartland will be Saturday May 21st at the normal drop locations - times for these drops will be as follows:

10:45am to 11m at Fitchburg PDQ
11:30am to noon at Health & Happiness in Hartland
1:15pm to 1:30 at the BP in Deerfield
2pm to 2:15 in Madison at Willy & Brearly
2:45 to 3 at the Vilas neighborhood drop
3:30 to 3:45 at the PdQ in Fitchburg (again)

A small or half White Broiler
MSG & Nitrate free smoked bacon
MSG & Nitrate free pork chorizo sausage
MSG & Nitrate free pork Andouille sausage

Standard:

One whole White Broiler
One cut up (8pc) whole White Broiler
MSG & Nitrate free smoked bacon
MSG & Nitrate free pork Andouille sausage

Large:

Two whole White Broilers
One cut up (8pc) whole White Broiler
One package pork hocks (try Pork Hocks & Kraut in your slow cooker)
MSG & Nitrate free smoked bacon
MSG & Nitrate free smoked Boston butt bacon
MSG & Nitrate free pork chorizo sausage
MSG & Nitrate free pork Andouille sausage

PINEAPPLE CHICKEN STIR FRY

2011-04-16T20:13:00.000-07:00

Ingredients
   2 chicken breasts, skinned and boned.
               (De-boned legs and thighs can also be used.)
   3 tbsp. soy sauce
   2 tbsp. dry sherry
   1 tbsp. cornstarch
   1 tsp. sugar
   1/4 tsp. garlic powder
   1/4 tsp. ground ginger
   1 (15 1/2 oz.) can pineapple chunks
   1 tsp. cornstarch
   1 tbsp. soy sauce
   2 tbsp. oil
   1 med. onion, cut in wedges
   2 c. broccoli flowerets

Directions
Slice chicken into 1/2" strips. In bowl mix chicken, soy sauce, sherry, cornstarch, sugar, garlic powder and ginger. Cover and marinate 20 minutes. Drain pineapple and reserve juice. Add water to make 1 cup. Dissolve cornstarch in juice and add soy sauce; set aside. Heat oil over high heat. Add vegetables and stir fry 3 minutes. Remove and keep warm. Add more oil as needed. Add chicken and stir fry 2 minutes. Add reserved juice mixture, stirring constantly until thickened and translucent. Add vegetables and pineapple. Heat through. Serve over rice*.

* If you have a rice cooker and lost your instructions like we did, check out this website for instructions that work. Especially note the differing amounts of water that need to be used with different types of rice.
http://www.wikihow.com/Cook-Rice-in-a-Rice-Cooker

April 2011 Share Deliveries

2011-04-11T21:50:00.000-07:00

LaCrosse Drops: Because there is no market planned for March or April, we will need to schedule a special CSA pick up. LaCrosse customers will be contacted to schedule this.

Madison, Deerfield & Hartland Drops: We will deliver these the afternoon of Wednesday, 4/13. Times will be as follows:
> Fitchburg PDQ between 4:45 and 5
> Vilas Neighborhood between 5:15 and 5:30
> Willy Street between 5:45 and 6
> Deerfield BP between 6:30 and 7
> Hartland - Health & Happiness between 7:45 and 8
As usual I'll have my cell w/ me: 608-306-1465

We have recently added FeedBurner email delivery to our blog. If you haven't already signed up for this, please do so by entering your email address and pressing the "Subscribe" button on the top left of our CSA Blog.

Share Contents:

Large Shares:
Large Package of Let/Thighs and/or Wings
Chicken Crouquettes (Fully cooked. Thaw in fridge & bake in 350F oven for 10 to 15 min)
Smoked Ham (nitrate & msg free)
Smoked Bacon (nitrate & msg free)
Seasoned Ground Pork
Pork Spare Ribs
Sliced Pre-Cooked Sliced Roast Pork & Gravy
Pork Soup bones

Standard Shares:
Chicken Crouquettes (Fully cooked. Thaw in fridge & bake in 350F oven for 10 to 15 min)
Smoked Ham (nitrate & msg free)
Smoked Bacon (nitrate & msg free)
Pork Spare Ribs

Small Shares:
Chicken Crouquettes (Fully cooked. Thaw in fridge & bake in 350F oven for 10 to 15 min)

Smoked Ham (nitrate & msg free)
Smoked Bacon (nitrate & msg free)

Jaimie Oliver's Potato and Chorizo Omelet with a Kinda Parsley Salad

2011-03-19T06:20:00.000-07:00

I found this recipe on Jamie Oliver's website and loved it. It is a great way to use our chorizo and also our eggs.

Here is a link to the recipe:
http://www.jamieoliver.com/recipes/egg-recipes/potato-chorizo-omelette-with-a-kinda?clicked_from_search_results=true&query=chorizo omelette

Below I also pasted the recipe in case the link ever stops working:

serves 2
This omelet is a cross between a Spanish tortilla and an Italian frittata. It’s Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it –potatoes, sausage and eggs.

Ingredients:
• 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large free-range or organic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• a bunch of fresh flat-leaf parsley, leaves picked

Preheat your oven to full whack (I think I used 400F), or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

Heat a 20cm (8") non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelet is golden brown on top and just cooked through in the middle.

While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!

Chicken Feet!

2011-03-16T00:11:00.000-07:00

Chicken feet. Seriously!! Chicken feet were historically used to make broth and their use makes the BEST broth! The use of chicken feet makes a thicker, heartier broth. The thought of using chicken feet for anything other than chicken locomotion really grossed me out at first, but I talked to some old timers and researched it a bit and finally tried it. Now I wouldn't think of making chicken broth without adding feet (also add a tablespoon or so of vinegar to help get minerals out of the bones and into your broth).

Our feet have the membrane peeled and talons and callus pad removed, so they are ready to use. Note that chicken feet regularly puncture the packaging; because chicken feet are very stable, compromised packaging does not hurt the product.

Below I've pasted several websites that describe how to use the feet. There are a lot more - just Google "chicken feet broth"

http://simplyrecipes.com/recipes/how_to_make_stock_from_chicken_feet/
http://nourishedkitchen.com/chicken-feet-stock/
http://kellythekitchenkop.com/2010/07/chicken-feet-in-my-soup-sick.html

March 2011 Share Deliveries

2011-03-11T05:56:00.000-08:00

Hi all. We just got word that some of the latest batch of hogs that we took in recently for processing is ready so we can plan our share drops.

LaCrosse Drops: Because there is no market planned for March or April, we need to schedule special pick-ups. Our boys basketball team (Wauzeka) won their Sectional semi-final game last night, so they will play in LaCrosse Central on Saturday. We would like to meet CSA members before the game and we will plan to be it the Peoples Food Coop back parking lot from 1:30 to 2. If anyone can't make it then, we will plan a second trip during the week. Please email back to let us know if we will see you on Saturday so that we know to bring your share.

Madison Drops: We will be at the MACSAC open house on Sunday the 13th. The open house ends at 4pm. We could drop off at Willy St at 5:30 pm, Vilas neighborhood at 5:45 and Fitchburg at 6:15. If Sunday doesn't work for anyone, we will be coming back through Madison on Friday 3/18 (changed to 3/17, note update below). Let us know which work for you.
Deerfield & Hartland & Madison: UPDATE: Because our Friday event was cancelled, we'd like to change the alternative drop to Thursday 3/17 instead as we will be there for the boys basketball tournament. Go Wauzeka Hornets! If the game goes as expected, we should be in Hartland around 4pm, Dearfield around 5pm and Fitchburg PdQ around 5:45pm. I'll have my cell w/ me - 608-306-1465
We have recently added FeedBurner email delivery to our blog. If you haven't already signed up for this, please do so by entering your email address and pressing the "Subscribe" button on the top left of our CSA Blog.

Share Contents:

Large Shares:

Whole White Broiler
Cut Up White Broiler
Chicken Crouquettes (Fully cooked. Thaw in fridge & bake in 350F oven for 10 to 15 min)
Stewing Hen (look for recipes with "Stewing Hen" label on this blog)
Chicken Feet - This is a must for making great broth. Really! Watch for an upcoming blog entry on this.
Boneless Pork Chops
Pork Shoulder Roast
Seasoned Ground Pork
Pork Breakfast Links
Pork Chorizo

Standard Shares:

Whole White Broiler
Boneless Breast
Chicken Crouquettes (Fully cooked. Thaw in fridge & bake in 350F oven for 10 to 15 min)
Boneless Pork Chops
Seasoned Ground Pork
Bulk Italian Sausage
Pork Breakfast Links

Small Shares:

Chicken Crouquettes (Fully cooked. Thaw in fridge & bake in 350F oven for 10 to 15 min)
Boneless Pork Chops
Seasoned Ground Pork
Pork Breakfast Links

Test Blog for emailig Blog Feed

2011-02-16T20:30:00.001-08:00

Please send me a quick email to let me know if this works.

February 2011 CSA Share Information - Cell Phone Added

2011-02-01T19:32:00.000-08:00

Note that our blog now has an option to enter your email address to get automatic blog feeds to your email address. Please use this to get the most timely blog updates. Thanks!

The February shares will be delivered as follows:
> LaCrosse - 2/12 at the Cameron Park winter market
> Madison, Fitchburg - 2/5 or 2/17 at the usual drops. Let us know if you want us to bring
your share on the Saturday the 5th, otherwise we will plan on delivering on the 17th.
> Deerfield, Hartland - 2/17

I will have my cell phone with me so call me on 608-306-1465 if there are any problems.

On Thursday 2/17, we will be at

Fitchburg PDQ (by Star Cinema) from 6:45 am to 7:15 am
Hartland at Health & Happiness from 5:15 pm to 5:45 pm
Deerfield from 6:30 pm to 6:45 pm
Madison Willy St from 7:30 pm to 7:45 pm
Madison Vilas Neighborhood from 8 pm to 8:15 pm
Fitchburg PDQ (again) from 8:30 pm to 9 pm

The contents of the February share are heavy on chicken as the pork inventory is currently quite low. The March shares will have more pork again.
Small Shares

One small whole White Broiler
Several boneless breasts
One package of wings

Regular Shares

A couple of whole White Broilers
One cut-up White Broiler
One package of necks & backs for soup
One package of nitrate free smoked bacon

Large Shares

One whole White Broiler
One package of bone-in breast
One large package of legs & thighs
One package of necks & backs for soup
A couple of packages of chicken feet for soup
(really, this makes the best broth! Google "Chicken Feet Broth")
One package of smoked pork chops
One package of seasoned ground pork
One package of nitrate free smoked butt bacon
One package of pork bones

January 2011 Share Deliveries

2011-01-23T20:29:00.000-08:00

Dean will be at the Midwest Value Added Ag conference in Madison on the 27th and 28th. We will work in delivery of the first shares of 2011 Fitchburg, Madison, Deerfield & Hartland on the 27th or 28th during this trip. With the cold weather, our hens are laying slowly, so we really needed to wait towards the end of the month for this delivery. The times will be posted to this blog later this week but it looks like the timing will be the evening of the 27th, or the morning of the 27th or 28th. Also note that the conference is at the Madison Sheraton Hotel, so that is a possible location to meet - let us know if that works better for you than the usual locations.

I'll have my cell with me. The number is 608-306-1465
Location and timing:
Thursday (1/27) 8am at Fitchburg PDQ (by Star Cinema)
Thursday evening at Willy St and Vilas Park drops (times still tbd)
Friday (1/28) 5:45pm at Health & Happiness in Hartland
Friday (1/28) 6:45pm in Deerfield
Friday (1/28) 7:30pm at Fitchburg PDQ (by Start Cinema)
By appt at the Madison Sheraton on John Nolan.

The January shares contain the following:

Quarter Share

Whole White Broiler
Boneless Chicken Breast
Ground Chicken or pork sausage or addtional boneless or bone-in breast depending on inventory
Boneless Pork Chops
Nitrate Free Boston Butt Bacon

Half Share - More of of all of the above items plus a large Whole Red Broiler

Full Share - Even more of of the above plus:

Smoked Pork Hocks
Fresh Pork Hocks

December CSA Share deliveries.

2010-12-18T03:03:00.000-08:00

All CSA shares will be delivered on Saturday the 18th.

The LaCrosse Drop will be at Cameron Park Winter Market during market ours.

Our other drops will be as follows shown below. For these drops I will have cell phone 608-306-1465 with me.

At Health and Happiness in Hartland from 2 to 2:30.
In Deerfield between 3:15 and 3:30.
In Madison from 4 to 4:4.
In Fitchburg from 4:45 to 5:15.

Baked Goose or Duck in Mushroom Wild Rice

2010-12-12T16:58:00.000-08:00

Ingredients:

2 wild ducks or 1 tame duck, cut into quarters
3 cups chicken stock
2 cans cream of celery soup
2 cups halved fresh mushrooms
1 1/2 cups uncooked wild rice
1 cup diced red onion
1/2 cup sunflower seeds
1 tablespoon Worcestershire Sauce
2 bay leaves
1/2 teaspoon black pepper

Prep:

Clean and cut birds into quarters. In a large Dutch oven, place all ingredients. Cover and bake at 325 degrees for 3 hours, until rice and meat are tender. Remove bay leaves.

Adapted from Wild Game Cooking Made Easy

Ingredients for Basic Chicken Stock:

1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 carrots, scraped and cut into large pieces
1 bay leaf
2 tablespoons white vinegar
4 quarts water
1 leftover chicken carcass and pan drippings or stewing hen or necks and backs

Prep:

Place all ingredients in a large stockpot. Allow everything to sit, with the heat off, for 30 minutes. Turn the heat on high, bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours-the longer the broth simmers, the richer it will be.

Strain the liquid, discarding the vegetables but reserving the carcass. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.

Pick off the remaining meat from the carcass, and either return the meat to the broth for chicken soup or use it to make something else( such as Chicken and rice).

Adapted from The Grassfed Gourmet Cookbook

Asian-Style Duck with Peanut Noodles

2010-12-12T13:57:00.000-08:00

Ingredients:

1/2 cup tamari
1/2 cup honey
1/4 cup dry white wine
1 duck, about 4 1/2 pounds
3 whole cloves garlic, peeled
1-inch piece fresh ginger, peeled

Prep:

Preheat oven to 350 F.

Line a roasting pan with foil. Whisk together the tamari, honey, and wine. Set aside.

Rinse the duck, and pat it dry with paper towels. Using a sharp knife, prick the skin of the duck repeatedly to pierce through the layer of fat that lies underneath the skin, taking care not to puncture the meat. Set the duck, breast side up, on a rack in a roasting pan; place the garlic cloves and ginger in the cavity. Brush the duck with the tamari sauce, and roast for 1 1/4 hours. Remove the pan from the oven, brush the duck with more tamari sauce, and roast 20 minutes longer. Brush the duck with tamari sauce once more and increase oven temperature to 500 F. Continue roasting the duck until the skin becomes crisp, about another 15 minutes.

Remove the duck from the oven, loosely tent with foil, and let rest for 15 minutes before carving. Pour the tamari sauce into a saucepan, and whisk in 1/2 cup of pan juices. Bring the mixture to a boil over high heat, then lower the heat and simmer the sauce until reduced by half. Pour the sauce over the carved duck, and serve with Peanut Noodles.

Ingredients for the Peanut Noodles:

1/2 pound vermicelli or soba noodles
1 tablespoon sesame oil
1 cup creamy peanut butter
1/2 cup strong black tea
1/2- inch piece fresh ginger, peeled and finely minced
2 cloves garlic, minced
2 teaspoons honey
Dash of pepper sauce
4 scallions, thinly sliced

Prep:

Cook the spaghetti until al dente. Rinse under cold water to stop cooking, drain thoroughly, toss with the sesame oil, and set aside.

Put the peanut butter in a small saucepan, and slowly whisk in the tea. Heat the mixture until just melted, promptly remove from the heat, and stir in the ginger, garlic, honey, and pepper sauce.

Just before serving, toss the noodles with the peanut sauce and scallions, using your hands to ensure even coating.

Adapted from The Grassfed Gourmet Cookbook

Roast Goose with Sherry Oranges

2010-12-12T13:00:00.000-08:00

Ingredients:

1 goose, roughly 8 to 10 pounds
2 tablespoons unsalted butter
1 goose neck
3 shallots, sliced
1 1/2 cups dry sherry
4 oranges, quartered
1 quart chicken broth
1 cup fresh orange juice
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper to taste

Prep:

Using a metal skewer, prick the goose skin all over, but avoid piercing the meat. Submerge as much of the goose as possible in a large pot of boiling water. Hold it there for 1 minute. Remove the bird, return the water to a boil, then submerge the other part. Hold it for 1 minute longer. Drain the bird, and thoroughly dry it inside and out with paper towels. Lay it on a rack in a roasting pan, and refrigerate for 24 hours. Do not cover. The intent is to dry it out as much as possible.

Preheat oven to 325 F degrees.

Melt the butter in a large saucepan over medium heat. Brown the goose neck, about 2 1/2 minutes per side. Add the sliced shallots, and saute' until translucent. Pour in 3/4 cup of the sherry, and add 1 of the quartered oranges. Simmer until the liquid is reduced by 1/4, scraping up any browned bits. Pour in the chicken broth and the orange juice, and simmer until the sauce is reduced to 2 cups. Strain out the shallots and orange quarters. Remove the neck, and when cool, pull off the meat, shred it, and return it to the sauce.

While the sauce is simmering, place the goose, breast side down, in an oven rack in a large roasting pan. Roast for 1 hour Remove the bird from the oven, and spoon off the fat from the bottom of the pan, being careful to leave behind any browned bits. Turn the bird over, breast side up, and roast for 1 hour longer, or until the skin is puffy and the meat inside the drumstick is fork-tender (the meat is adequately cooked when it reaches 170 F in the thigh, but for it to tender, it needs to cook longer). A slice at the base of the thigh should reveal no pink juices whatsoever.

Remove the goose to a large baking pan, increase oven temperature to 400 F, and continue roasting until the skin is deep brown and crisp, about 15 minutes longer. Meanwhile, add 1/2 cup of the sherry to the original roasting pan. Heat it on the stove top over low heat, scraping up any browned bits. Pour in the sauce made from chicken broth and orange juice. Simmer for 2 minutes. Dissolve the cornstarch in the remaining 1/4 cup of sherry, stirring until smooth. Whisk this mixture into the sauce, and boil until thickened, about 5 minutes. Stir in the honey and lemon juice, and season to taste with salt and pepper.

Remove the goose from the oven and let rest for 30 minutes, uncovered, before serving. Carve the goose, garnish with remaining orange quarters, and pass the sauce separately.

Adapted from The Grassfed Gourmet Cookbook

Honey-Mustard Chicken

2010-12-12T09:38:00.000-08:00

We enjoy this with vegetables and rice.

Ingredients:

1/4 cup honey
2 tablespoons butter, melted
2 tablespoons Dijon mustard
1 tablespoon orange juice
1/8 teaspoon curry powder
2 boneless skinless chicken breasts halves
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper

Prep:

Combine the honey, butter, mustard, orange juice and curry powder. Spoon half of the mixture into a greased 8-in. baking dish.

In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place chicken over sauce in baking dish; turn to coat.

Bake, uncovered, at 350 degrees for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170 degrees.

Yields: 2 servings

Adapted from Best of Taste of Home Vol.2

Chicken Dumpling Soup

2010-12-12T08:14:00.000-08:00

This is a great recipe to use with pasture raised chicken necks and backs or a stewing hen.

Chicken Ingredients:

2 to 3 pounds chicken necks and backs or stewing hen or leftover roast chicken frame
8 cups water
2 large carrots (sliced)
3 large celery stalks (diced)
1 medium onion (chopped)
6 cloves fresh garlic (minced)
3 tablespoons chopped fresh parsley
1 tablespoon fresh sage (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup milk
1/3 cup all-purpose flour

Chicken prep:

Put the chicken into a large Dutch oven or heavy-bottomed pot, and add all the "chicken" ingredients, except for the milk and flour.

Bring to a boil, then reduce heat and simmer for 2 1/2 hours, stirring occasionally to prevent sticking.

After one hour of cooking, add 2 1/2 cups more water.

When chicken is tender, remove from the broth and allow to cool until it can be handled. When cool enough to handle, remove meat form the bones and cut into bite-sized pieces. Set the meat aside.

Whisk the milk and flour together until smooth, and then pour it into the boiling broth. Continue to whisk as the broth thickens.

Once the broth thickens, add the meat.

Dumplings Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons softened butter
1 cup whole milk or buttermilk( or combination)

(While making the dumplings, preheat your oven to 375 degrees.)

Dumpling Prep:

Combine flour, baking powder and salt.

Cut the butter into the dry ingredients, using two knives, until it's about the consistency of cornmeal.

Add a small amount of the milk at a time, gently tossing the mixture with a fork to uniformly moisten the dry ingredients.

Turn dough out onto a well-floured surface and knead lightly 4 or 5 times. Form the dough into golf ball-sized pieces and flatten them to 1/2-inch thick.

When all the dough has been formed into dumplings, gently place the dumplings into the boiling liquid one at a time. Cook for 10 minutes, uncovered, frequently ladling broth over the dumplings to submerge them and help them cook evenly.

Finish by baking (without the lid) in a preheated oven at 375 degrees for 10 minutes.

Remove from oven and serve.

Adapted from: Chickens Magazine(Summer 2010)

Ham & Bean Soup with Vegetables

2010-12-05T20:57:00.000-08:00

Use the bone from your leftover ham or use smoked hocks to make this awesome soup.

Ingredients:

1 cup dry navy beans
1 to 1.5 lbs meaty smoked pork hocks or 1 to 1.5 lb meaty ham bone
1 Tablespoon butter or fat from your ham
1.5 cups sliced celery (about 3 stalks)
1.5 cups chopped onion
1/4 teaspoon crushed dried thyme
1/4 to 1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 Tablespoon vinegar (helps get mineral out of the bones)
2 cups sliced carrots (about 4 medium carrots)
2 cups sliced parsnips or chopped pealed rutabaga

Instructions

Rinse beans. In a 4 qt Dutch oven combine beans and 4 cups water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for one hour. (Or place beans in water in the Dutch oven. Cover and soak for in a cool place for 6 to 8 hours or overnight). Drain and rinse beans and set aside.
In the same Dutch oven brown ham bone or pork hocks in hot butter or pork fat over medium heat. Add the celery and onion. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, four cups fresh water and vinegar. Bring to a boil, reduce heat and simmer covered for 1 to 1.5 hours or until beans are tender. Remove pork hocks or ham bone and let cool until it can be handled. Cut the meat off of the bones and coarsely chop the meat. Discard the bones and bay leaf. Slightly mash the beans if desired.
Stir in carrots and parsnips or rutabaga and return to a boil. Simmer covered for 15 minutes more or until vegetables are tender. Stir in chopped meat. Season to taste with additional salt and pepper if desired.

Adapted from Better Homes and Gardens New Cook Book, 12th Edition

November 2010 CSA Deliveries

2010-11-19T10:25:00.000-08:00

The November CSA deliveries will be made soon.

We will deliver to our LaCrosse customers on Saturday the 20th at the Cameron Park Winter market. Information on the winter market can be found at the end of this blog.

We will deliver to the Madison/Deerfield/Hartland area on Monday the 22nd. Our delivery plans are as follows:

In Platteville at Driftless Market from 10 to 10:30
In Hartland at Health & Happiness from 1 to 1:30
In Deerfield at 2:15
In the Vilas Park area of Madison from 3 to 3:15
In at the Fitchburg PDQ (on PD just east of Hwy 151) from 3:45 to 4:15

The November full CSA contents are as follows:

Two pasture raised white broilers
One pkg of necks & backs for soups and stews
One pkg of chicken breakfast links
One pork shoulder roast
One pkg of ground Italian sausage
One pkg of pork chorizo
One pkg of seasoned ground pork sausage
One pkg of pork breakfast links.

The half CSA share contents are

One pasture raised white broiler
One pkg of chicken necks & backs
One pkg of ckicken breakfast links
One pkg of ground Italian sausage
One pkg of pork chorizo
One pkg of seasoned ground pork

The 1/4 CSA share contains:

One pasture raised white broiler
One pkg of chiken breakfast links
One pkg of pork chorizo
One seasoned ground pork

Cameron Park Winter Market Information
Winter Market Dates Are Here! Please join us on the following dates at Three Rivers Waldorf School, located at 901 Calendonia Street, La Crosse, WI for the continuation of your favorite market into the cooler months of the season.
November 20th, 2010
December 11th 2010
December 18th 2010
January 15th, 2011
February 12th, 2011
Each Market is held from 10:00AM-2:00PM
Winter vegetables, breads and baked goods from three different local bakeries, a variety of meats, soaps, honey, apples, candles and much more will be available!

Make sure to stop into the Three Rivers Waldorf School Store, for even more goodies and gift ideas!

Lemon Chicken Wings

2010-11-01T07:04:00.000-07:00

Here is a great recipe for wings.

INGREDIENTS:

4 lbs chicken wings
1/2 cup lemon juice
1/2 cup olive oil
6 cloves garlic, minced
2 Tablespoons minced fresh rosemary, or 1/2 teaspoon ground dried
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Rinse the wings, pat dry with a paper towel and then tuck back the tips (or snip the tips for a neater presentation). Mix all of the above ingredients, except the wings, in a stainless steel or other bowl that won't react to the lemon juice. Add the chicken and marinade overnight.

Preheat oven to 350F

Roast the wings, uncovered, for one hour. Serve promptly as an appetizer or for a meal over cooked barley, local mashed potatoes or rice.

This recipe was adapted from The Grassfed Gourmet Cookook by Shannon Hayes. We highly recommend this cookbook for its recipes and tips for preparing grassfed and pasture raised meats. Checkout the website for Shannon's family farm at http://www.sapbush.com/ We also recommend Shannon's personal website for some good cooking tips at http://www.shannonhayes.info/ and her meat blog at http://members2.authorsguild.net/shayes/disc.htm

You can purchase Shannon's books at http://www.grassfedcooking.com/ .

Chicken Skillet Supper

2010-10-26T20:24:00.000-07:00

Here is a nice one-skillet recipe to try.

Ingredients:

1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground paprika
1 whole cut-up chicken (about 3 lbs)
1 Tablespoon canola oil
2 Tablespoons water
1 medium onion, chopped
1 medium potato, peeled and cut into small pieces
1 Tablespoon slivered almonds (optional)
1 can (8 oz) tomato sauce
1 cup chicken broth
1 teaspoon sugar
1 pkg (10 oz) frozen mixed vegetables or French-cut green beans or fresh vegetable equivalent.

Mix salt, pepper, paprika and garlic powder in a small bowl. Rub over chicken. Heat oil in a large skillet over medium heat. Add chicken, skin side down. Cover and cook ten minutes. Add water, cover and cook 30 minutes; turning chicken every 10 minutes. Remove chicken from skillet.

Add onions, potato and almonds to pan juices; cook until onion is tender (about 3 minutes), add tomato sauce, broth and sugar. Bring to a boil. Add vegetables and chicken. Cover and cook until the vegetables are tender and the chicken is cooked through (about 10 minutes or to an internal temperature of 165F)

Makes 4 to 6 servings.

Adapted from Cooking for Less $$ - Chicken

Chicken Tropicale

2010-10-26T19:56:00.000-07:00

Ingredients:

3 medium sweet potatoes, peeled and cut into 2-inch squares

1 can (8 oz) sliced water chestnuts, drained

1 cup dried cranberries

1 can (20 oz) unsweetened pineapple tidbits

2 lbs bone-in chicken breast halves, skin removed

2 Tablespoons Caribbean jerk seasoning

1/4 cup dried minced onion

3 Tablespoons minced fresh ginger root

2 Tablespoons Worcestershire sauce

1 Tablespoon grated lime peel

1 Tablespoon cumin seeds, crushed

3 fresh thyme sprigs

Hot cooked rice (consider using brown rice) (a rice cooker makes rice a LOT easier and more consistent)

Place potatoes in a four or five quart slow cooker. Add the water, chestnuts and cranberries. Drain the pineapple and reserve the juice for later. Add the drained pineapple to the slow cooker. Top with chicken and sprinkle the jerk seasoning over the chicken.

Combine the onions, ginger, Worcestershire sauce, lime peel, cumin seed and the previously reserved pineapple juice. Pour over the chicken. Top with thyme sprigs.

Cover and cook on low for 5 to 6 hours or until the chicken or vegetables are tender. /Serve over rice.

Makes four servings.

Adapted from the 2011 Taste of Home Annual Recipes book

Oven Roasted Whole Chicken

2010-10-26T19:33:00.000-07:00

Roasting a chicken in the oven is one of the easiest things to do. A lot of you probably already know how to do this. Way back when, we did have to figure it out when we started to really cook meals from whole foods. We figured it was just us, but we have found that a lot of folks actually don't know how to roast a whole chicken in the oven.

You will need a roasting pan for this recipe. We use a ceramic coated type roasting pan. The roasting pan is important to the cooking time. We tried this in a covered stock pan once and it took twice as long. Somehow the geometry of the roasting pan is important.

> Pre-heat the oven to 350F.
> Place a wire rack on the bottom of the roasting pan.
> Add a little bit of water (about a cup, give or take) in the bottom of the roasting pan.
> Sprinkle the chicken with salt and pepper or any of the many commonly available rubs.
> Place the chicken in the roasting pan.
> Add potatoes and carrots - as many or little as you want. Feel free to try other vegatables. Sprinkle veggies w/ the same rub as used on the chicken.
> Place the covered roasting pan in the pre-heated oven and cook for 1 to 1-1/2 hours our until the internal temperature is 165F.

Slow Cooker Chicken

2010-10-26T19:19:00.000-07:00

We use our slow cooker a lot. Here is a great and easy recipe for using a whole chicken in the slow cooker.

> Start by adding a little bit of water (about a cup, give or take) in the slow cooker.
> Sprinkle the chicken with salt and pepper or any of the many available rubs.
> Place the chicken in the slow cooker
> Add potatoes and carrots - as many or little as you want. Feel free to try other vegatables. Sprinkle veggies w/ the same rub as used on the chicken.
> Set slow cooker to low and cook for 4 to 6 hours

October 2010 Share Information

2010-10-26T18:40:00.000-07:00

The September CSA Drop Off for the Madison/Hartland route was made this past weekend while we were at the Madison Food & Wine Show. The shares for customers at the Cameron Park Market and Prairie St. Market will be available at the weekly markets this Friday/Saturday.

The October CSA shares contain the following:

Quarter Share:
> One Small broiler - see the basic oven roasted recipe at http://couleeviewfarmcsa.blogspot.com/2010/10/oven-roasted-whole-chicken.html
and slow cooker recipes at
http://couleeviewfarmcsa.blogspot.com/2010/10/slow-cooker-chicken.html
> Two Packages of Bone-In Breast
Try this recipe: http://couleeviewfarmcsa.blogspot.com/2010/10/chicken-tropicale.html
> One Packages of Ground Pork - Try this in Lasagna
(add to the veggie lasagna recipe on the back of most Creamettes brand lasagna)
> One Package of MSG/Nitrate free smoked bacon
> One Package of smoked chicken - try this as a snack, on salads or in omelettes

Half Share:
> One Small broiler - see the basic oven roasted recipe at http://couleeviewfarmcsa.blogspot.com/2010/10/oven-roasted-whole-chicken.html
and slow cooker recipes at
http://couleeviewfarmcsa.blogspot.com/2010/10/slow-cooker-chicken.html
> One Cut Up Broiler - consider the recipe below:
http://couleeviewfarmcsa.blogspot.com/2010/10/chicken-skillet-supper.html
> Two Packages of Bone-In Breast
Try this recipe: http://couleeviewfarmcsa.blogspot.com/2010/10/chicken-tropicale.html
> Two Packages of Ground Pork - Try this in Lasagna
(add to the veggie lasagna recipe on the back of most Creamettes brand lasagna)
> One Package of MSG/Nitrate free smoked bacon
> Two Pakcages of smoked chicken - try this as a snack, on salads or in omelettes
> One package of seasoned ground pork

Full Share:
> Two Small broilers - see the basic oven roasted recipe at http://couleeviewfarmcsa.blogspot.com/2010/10/oven-roasted-whole-chicken.html
and slow cooker recipes at
http://couleeviewfarmcsa.blogspot.com/2010/10/slow-cooker-chicken.html
> One Cut Up Broiler - consider the recipe below:
http://couleeviewfarmcsa.blogspot.com/2010/10/chicken-skillet-supper.html
> Two Packages of Bone-In Breast
Try this recipe: http://couleeviewfarmcsa.blogspot.com/2010/10/chicken-tropicale.html
> One Large Package of Chicken Wings
http://couleeviewfarmcsa.blogspot.com/2010/11/lemon-chicken-wings.html
> Two Packages of Ground Pork - Try this in Lasagna
(add to the veggie lasagna recipe on the back of most Creamettes brand lasagna)
> One Package of MSG/Nitrate free smoked bacon
> One Package of Andouille Sausage - consider the recipe below:
http://couleeviewfarmcsa.blogspot.com/2010/09/spicy-corn-stew.html
> Two Pakcages of smoked chicken - try this as a snack, on salads or in omelettes
> One smoked ham

Medium Spicy Chicken Soup

2010-09-16T15:57:00.000-07:00

Ingredients:

Stewing (soup) chicken or pack of necks & backs or leftover chicken (or turkey) frame(s)
2 to 2.5 gal water
6 carrots, diced
3 onions, diced
8 to 10 cloves garlic, sliced or minced
8 celery stalks (1/4 slices)
2 bay leaves
1 tsp ground black pepper
1 tsp salt
1 large sweet red pepper, diced
8-oz jar of pickled mild pepperoncinis (sliced) with juice OR 8-oz jar of salsa
3 cups cooked brown or white rice (You can also experiment with barley, potatoes, wild rice or noodles to build up the soup. If using noodles, cook them separately and do not add to the main soup pot or they will eventually disintegrate. Instead add them to each individual bowl of soup as it is served.)

Simmer chicken with carrots, onions, celery, garlic, bay leaf, salt and pepper in 2 gal on water in a large soup pot for 2 to 2.5 hrs, until the breast is tender when poked with a fork. Remove chicken pieces and set aside to cool.

When the chicken is cooled, remove the meat from the bones, cut into bite-sized pieces and return to the pot. (if you are using an old laying hen (stewing hen or soup chicken), include the breast meat in the soup, but if you use a broiler, the cooked breast can be used for making chicken salad).

Add the sweet pepper, tomatoes, pepperoncini or salsa, cauliflower and cooked rice to the pot of broth and meat.

Simmer on med-low heat for 1 hour. Can be served with chicken salad sandwiches.

Cool the leftover soup and then freeze in covered plastic containers for quick, delicious future meals.

Adapted from the summer 2010 issue of Chickens Magazine (from Hobby Farms)

Gumbo with Andouille and Stewing Hen

2010-09-16T15:33:00.000-07:00

Ingredients:

1 Stewing Hen (aka Soup Chicken) or 1 package Necks & Backs or leftover chicken carcass
Salt, pepper and cayenne pepper to taste.
1/2 to 1 pound Andouille sausage, chopped
2 cups okra
1 bell pepper, chopped
3 pods garlic, chopped
1 large onion, chopped
3 bay leaves
1 tsp basil
2 tsp thyme
2 tomatoes, fresh or canned
3 Tbsp fat or oil
3 Tbsp flour
1 cup stock
Shrimp, oysters, crab (optional)

Cook chicken in water with salt, pepper and cayenne pepper until tender. Remove meat from bone in slivers. Save stock. Leftover turkey, ham or duck carcass also works instead of chicken. In a large pot, saute sausage. Remove sausage from pot and saute okra, bell pepper, garlic, onion, bay leaves, basil and thyme in sausage drippings. Stir frequently to prevent burning or sticking. When tender, add tomatoes that have been pureed in blender or finely chopped. Let this simmer 15 minutes, stirring frequently. Add chicken and stock. Let gumbo mixture simmer.

Make the roux in a separate (cast iron if possible) pan. Heat fat or oil over medium heat until it is just about to smoke. Add flour, stirring constantly . It should take 3 to 5 minutes to turn dark brown. Take care not to burn. When the roux is done, remove from heat an let cool for 15 minutes. Slowly add 1 cup on hot stock., stirring so it won't lump. Add this to the gumbo.

The optional shrimp, crab and oysters can also be added at this point if desired.

Season to taste with salt and cayenne pepper. Simmer 2 to 3 hours. Serve over rice. If the okra is not used, sprinkle 1 tsp of file in each bowl after the gumbo has been served.

Serves 12.

Adapted from the River Road Recipes II cookbook.

Spicy Corn Stew with Andouille

2010-09-16T15:21:00.000-07:00

Here is a recipe that uses Andouille sausage.

Ingredients:

1 green bell pepper, finely chopped
1 white onion, finely chopped
1-1 cloves garlic, minced
1/4 cup olive or canola oil
2 links of Coulee View Family Farm Andouille sausage, sliced
1 can Rotel tomatoes
4 cans cream corn
2 cups cooked rice

Saute the bell pepper, onions and garlic in a 2-quart pot with the oil. Cook for 20 minutes on medium heat, then add the sausage. Cook for 10 minutes. Add Rotel tomatoes and cook for 5 minutes. Then add cream corn and cook all of the ingredients for 20 minutes. Serve over rice.

Serves 4 to 6

This recipe was adapted from Dad's Spicy Corn Stew from the Favre Family Cookbook.

September 2010 CSA Share Information

2010-09-16T15:04:00.000-07:00

The September CSA Drop Off for the Madison/Hartland route was made on Wednesday, September 15th.

The shares for customers at the Cameron Park Market and Prairie St. Market will be available at the weekly markets starting this Friday/Saturday.

The August CSA shares contain the following:

Quarter Share:

> One Small Stewing Hen (aka Soup Chicken)
> Two Packages of Boneless Breast
> One Package of Seasoned Ground Pork
> One Package of Honey Ham Sticks

Half Share:

> One Small Stewing Hen (aka Soup Chicken) - recipes to be posted soon
> One Package of Chicken Wings
> One Two Quart Container of Pasture Raised Chicken Broth
> One Package of Andouille Sausage - recipes to be posted soon
> One Package of Honey Ham Sticks
> One Pack of Pork Hocks

Full Share:
> Two Small or One Large Stewing Hen (aka Soup Chicken) - recipes to be posted soon
> One Pack of Chicken Necks and Back (also for making soup)
> Two Packages of Boneless Breast
> Two Packages of Chicken Wings
> Ground Chicken Bratwurst - Make patties for grilling or use like seasoned ground pork in recipes
> One Two Quart Container of Pasture Raised Chicken Broth
> Two Packages of Seasoned Ground Pork
> One Package of Andouille Sausage - recipes to be posted soon
> One Package of Honey Ham Sticks
> One Pack of Pork Hocks

Leftover Chicken Pot Pie

2010-08-21T12:42:00.000-07:00

Hopefully you have been roasting some of the whole chicken that have been included in your CSA shares. This is a great recipe to use on the leftover chicken.

Ingredients:

Home made or purchased pastry fro a double-crust pie
10 oz (approx) fresh or frozen peas and carrots (experimentation is encouraged)
1/3 cup pastured butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth
2/3 cup milk
2-1/2 to 3 cups cut-up left over chicken or turkey (if you have children, having them cut or tear up the leftover chicken is a great opportunity to get them involved in the kitchen)

Rinse veggies in cold water & drain.
Melt butter in a 2 qt saucepan over medium heat. Stir in flour, onion, salt, pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and peas and carrots; remove from heat.
Pre-heat oven to 425 degF
Prepare pastry. Roll two-thirds of the pastry into 13" square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan.
Roll remaining pastry into 11"square. Cutout designs with 2" cookie cutter. Place square over chicken mixture. Arrange cutouts onto pastry. Turn edges of pastry under and flute the edges.
Bake about 35 minutes or until golden brown.

Thai Turkey/Chicken Bundle Recipe

2010-08-20T21:04:00.000-07:00

This is a great recipe for Coulee View ground chicken or turkey when you find that in your meat CSA share.

Dipping Sauce: 1/4 cup lemon juice
3 Tablespoons fish sauce
1 Tablespoon snipped cilantro
2 teaspoons sugar
1 teaspoon soy sauce
1/4 to 1/2 teaspoon crushed red pepper
1/2 teaspoon roasted sesame oil

Poultry Mixture: 1 beaten egg
1/2 cup coarsely chopped water chestnuts
1/3 cup dine dry bread crumbs
1 green onion, finely chopped (2 Tablespoons)
1 Tablespoon soy sauce
1 Tablespoon lemon juice
2 teaspoons grated ginger root
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon chili oil or a dash of ground red pepper
1-1/2 pounds ground raw Coulee View Family ground turkey or chicken
12 small savoy cabbage leaves or small leaf lettuce leaves

For Dipping Sauce: In a small mixing bowl stir together all of the dipping sauce ingredients. Set aside.

To Prepare the Poultry Mixture: In a large mixing bowl combine all poultry mixture ingredients except the meat and cabbage. Add ground turkey and mix well. Shape into twelve 2":x1.5"x0.75" loaves.

Cook by the Indirect Grill Method: In a covered grill arrange preheated coals around trip pan. Test for medium heat above the pan. Place loaves on the grill rack over the drip pan. Cover and grill for 18 to 20 minutes or till the juices run clear. Turn the meat once about half way through.

To Serve: Wrap each loaf in a savoy cabbage leave or lettuce leaf. Serve with dipping sauce.

August 2010 CSA Shares

2010-08-14T21:42:00.000-07:00

The Augus CSA Drop Off for the Madison/Hartland route will be Wednesday, August 18th. Hopefully the weather will be better than last time. The times for the various locations will be posted soon. The drop offs for customers at the Cameron Park Market and Prairie St. Market have already been available.

10 am in Dodgeville
10:45 in Fitchburg at the PDQ on PD just east of hwy 18/15
3:30 pm in Hartland
6 pm in Deerfield (possibly earlier - will advise via cell phone if I'm running earlier)
7 pm in the Madision Vilas Park area (possibly earlier - will advise)
>> Note that I will have my cell with me. The number is 608-306-1465.

The August CSA shares contain the following:

Quarter Share:
> One Small Whole Pasture Raised White Broilers
> One Smoked Chicken Quarter
> One Small Smoked Ham
> Two Packages of Nitrate Free Bacon

Half Share:
> One Whole Pasture Raised White Broiler
> One Cut-Up Pasture Raised White Broiler
> One Smoked Chicken Quarter
> One Smoked Ham
> One Packages of Nitrate Free Bacon

Full Share:
> Two Whole Pasture Raised White Broilers
> One Cut-Up Pasture Raised White Broiler
> Two Smoked Chicken Quarters
> One Smoked Ham
> Two Packages of Nitrate Free Bacon
> Two Packages of Pork Chops
> Two Packages Seasoned Ground Pork

July 2010 CSA Shares

2010-07-05T08:13:00.001-07:00

The July CSA Drop Off for the Madison/Hartland route will be Thursday, July 22nd. The location and times are as follows:
6pm in Boscobel
6:45 in Fitchburg at the PDQ on PD just east of hwy 18/15
7:15 in the Vilas Park area
8pm in Deerfield
9pm in Hartland

We will have chicken again, so right now it looks like the July CSA shares should contain the following:

Quarter Share:
> One Whole Pasture Raised Chicken
> One package of pork brats or chicken brats (choice)
> One package of pork breakfast rope sausage or links

Half Share:
> One Whole Pasture Raised Chicken
> One package of msg free, nitrate free chicken brats
> One or two packages of smoked chicken dark quarters
> One package of pork brats
> One package of pork breakfast rope sausage or links
> One package of smoked chops
> One package of ground seasoned pork

Full Share:
> One Whole Pasture Raised Slow Growth Chicken (Red Broiler)
> One Whole Pasture Raised Cornish Cross Chicken (White Broiler)
> One whole roasting duck (optional - customer can opt out of this and we will substitute)
> One package of msg free, nitrate free chicken brats
> One or two packages of smoked chicken dark quarters
> One or two packages of regular chicken croquettes
> One package of pork brats
> One package of pork breakfast rope sausage or links
> One package of smoked chops
> One package of pork soup bones
> One pork shoulder roast
> One or two packages of ground seasoned pork

Thanks from Coulee View Family Farm

June 2010 CSA Drop Offs

2010-06-18T22:27:00.000-07:00

The June CSA Drop Off dates are as follows
The LaCrosse drop was at the Cameron Park market on 6/18.
The Prairie du Chien drop will be at the Prairie Street Market on 6/19.
The Platteville, Dodgeville, Fitchburg, Madison, Lake Mills and Hartland drops will be on 6/20 as per the previous post. We will post the times for this shortly.

We are still short on chicken due to delays getting our initial chick orders filled so, like last month, the June shares will be more pork.

Quarter Share:

One package of BBQ chicken croquettes
One package of spare ribs
One package of seasoned ground pork sausage
One package of organic recipe (no msg, no nitrates) smoked bacon
One package of organic recipe chorizo

Half Share:

One package of BBQ chicken croquettes
One package of spare ribs
One package of seasoned ground pork sausage
One package of organic recipe (no msg, no nitrates) smoked bacon
One package of organic recipe chorizo
One package of chicken wings
One smoked ham
One package of pork breakfast links

Full Share:

Two packages of BBQ chicken croquettes
Two packages of spare ribs
Two packages of seasoned ground pork sausage
One package of organic recipe (no msg, no nitrates) smoked bacon
One package of organic recipe chorizo
Two package of chicken wings
One large smoked ham
One package of pork breakfast links
One package of side pork.

Thanks,
The Dean & Kim Zimmerman family

June 2010 CSA Delivery

2010-05-16T05:49:00.000-07:00

We will be taking our exchange student to the airport on June 20th (Father's Day). This would be an opportunity to make our June CSA deliveries, but it is Father's Day. Please let us know if a CSA delivery on Father's Day seems like a day for this to you.

Thanks,
Dean & Kim

May 2010 CSA Share Information

2010-05-15T20:02:00.000-07:00

The Coulee View meat CSA shares have been put together and most share locations will be delivered on Tuesday, May 18th. Our May shares will all contain a package of our new andouille pork sausage and our new boston butt smoked bacon (bacon made from the shoulder roast cut). We are excited about these new additions to our offerings and wanted to let you try them right away. The shares will all also contain pork brats and boneless pork chops for your grill.

Also recall that your CSA shares entitle you to a pasture raised turkey for thanksgiving in the November share. We are ordering our poults (young turkeys) now and are trying to get a handle on what our needs will be. If your CSA is expiring before November, let us know if you are planning on extending it so so that we know whether to include your share in our turkey count (for those who aren't planning to extend, you can also reserve a Thanksgiving turkey with a $10 deposit). We also need to know now if you are interested in larger or extra turkeys. Note that a quarter CSA would have a small Royal Palm hen http://albc-usa.org/cpl/royalpalm.html which would work out well for a quarter share based on its dressed weight and fill out the quarter share. For a half CSA share we would include a correctly sized pasture raised heritage or Broad Breasted White turkey which would also fill out this share. Full CSA shares would include a Tom heritage turkey (about 13 to 15 lbs dressed weight) or a larger Broad Breasted White turkey based on customer preference. Unless a really large Broad Breasted White turkey is used, the November full share would have other items in int.

Please note that I have a new cell phone number, the number is 608-306-1465.

Our delivery schedule will be as follows:

1pm Platteville
1:45pm Dodgeville
4:00pm Hartland
5:15pm Lake Mills
6:00pm Madison/HyVee

The CSA shares will contain the following:

FULL SHARES

One package of Pasture Raised Chicken Legs & Thighs
Several packages of Pasture Raised Chicken Wings
One package of Smoked Dark Meat Chicken
One large package of Boneless Pastured Pork Chops
One Pastured Pork Shoulder Roast
One Smoked Pork Hock
One Package Pork Breakfast Links
One Package Pork Brats
One Package Andouille Sausage
One Package Smoked Bacon
One Package Smoked Boston Butt Bacon

HALF SHARES

One package of Pasture Raised Chicken Legs & Thighs
Two packages of Pasture Raised Chicken Wings
One package of Smoked Dark Meat Chicken
One package of Boneless Pastured Pork Chops
One Package Pork Breakfast Links
One Package Pork Brats
One Package Andouille Sausage
One Package Smoked Boston Butt Bacon

QUARTER SHARES

One package of Boneless Pastured Pork Chops
One Package Pork Brats
One Package Andouille Sausage
One Package Smoked Boston Butt Bacon

Coulee View Family Farm CSA Members Please Follow this Blog

2010-04-09T05:29:00.001-07:00

CSA Members - Please consider following this blog by clicking the "Follow" button. The text in italics below describes the Public and Private options for following this blog. If you decide to follow publicly, there is an option for following via twitter that may be usefule.

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April 2010 CSA Drop-Offs

2010-04-08T20:20:00.000-07:00

We want to let you know about a change we are making to our CSA program. Occasionally, we like to include organ meat in a monthly share. Ideally we publish a recipe to go with that although we haven't been too good about that yet. The idea behind this is to give our customers a chance to try something that you may not have been exposed to in the past. We realize that some of you are not interested in these items; for those customers we will offer the option of opting out of the organ meat items. Just drop us an email letting us know and we will note this in our records and we will replace these with and item of comparable value.

Our April CSA share drops will be on Saturday, April 17th for the Platteville to Hartland route. We will contact our LaCrosse customers directly to schedule the LaCrosse Drops.

The March 17th Platteville to Hartland route timing is as follows:
11:00 at Driftless Market in Platteville
noon at Dodgeville
2:00 at Health and Happiness in Hartland*
3:15 at Lake Mills
4:15 at HyVee in Madison
5:00 at Vilas Park in Madison
5:30 at Fitchburg (east of hwy 18 on PD/McKee Rd)

I'll be driving our white Ford Focus. I'll have cell phone 608-412-0076 with me.

If you don't have a regular drop point, please email to let us know which drop site we will see you at. Note that we do skip drop offs at times if we do not have any customers meeting us at a drop that month.

* The address for Health and Happiness is 230 Pawling Avenue Hartland, Wisconsin 53029
Their phone number is 262-367-1118
Their web site is: http://hhnaturalfoods.com/

The April 2010 Full Shares Include:
- One Cut-Up Slow Growth Chicken
- One Package of Ground Chicken
- One Package of BBQ Chicken Croquettes
- One Package of Smoked White Chicken Quarter
- One Package of Chicken Breakfast Links
- One Package of Chicken Necks & Backs for Making Soup
- One Package Pork Breakfast Links
- One Package Pork Shoulder Roast
- Tow Packages of Boneless Pork Chops
- One Package Smoked Bacon
- One Package of Pork Brats
- One Package of Ground Pork

The April 2010 Full Shares Include:
- One Cut-Up Slow Growth Chicken
- One Package of Smoked White Chicken Quarter
- One Package of Chicken Necks & Backs for Making Soup
- One Package Pork Breakfast Links
- Tow Packages of Boneless Pork Chops
- One Package Smoked Bacon
- One Package of Ground Pork

The April 2010 Quarter Shares Include:
- One Cut-Up Slow Growth Chicken
- Tow Packages of Boneless Pork Chops
- One Package Smoked Bacon

March 2010 CSA Drop-Offs

2010-03-09T20:56:00.000-08:00

Our March CSA share drops will be on Saturday, March 13 for the Platteville to Hartland route and on Tuesday, March 16th for LaCrosse.

The March 16th LaCrosse drop off will be 5pm at Cameron Park.

The March 13th Platteville to Hartland route timing is as follows:
1pm at Driftless Market in Platteville
noon at Dodgeville
2:00 at Health and Happiness in Hartland*
2:30 at Fitchburg PdQ
3:15 at Lake Mills
4:15 at HyVee in Madison
5:00 at Vilas Park in Madison
5:30 at Fitchburg

* The address for Health and Happiness is 230 Pawling Avenue Hartland, Wisconsin 53029
Their phone number is 262-367-1118
Their web site is: http://hhnaturalfoods.com/

This year Easter occurs in early April, so the March shares will include a smoked ham to be used for Easter if you so choose. We will append the remainder of the March share items to this post later this week when we have had a chance to put the shares together.

The March'10 Quarter Shares Include:
- One Small Slow Growth Chicken
- One Small Smoked Ham for Easter Dinner
- One Package of Ground Seasoned Pork Sausage

The March'10 Half Shares Included:
- One Slow Growth Chicken
- One Package of Med Growth Chicken Wings
- One Package of Smoked Dark Chicken Quarters
- One Package of Chicken Breakfast Links
- One Package of Boneless Breast- One Smoked Ham for Easter Dinner
- One Package Smoked Bacon
- One Package of PreCooked Pork Brats
- One Package of Ground Seasoned Pork Sausage

The March'10 Full Shares Included:
- One Slow Growth Chicken
- Two Packages of Med Growth Chicken Wings
- Two Packages of Smoked Dark Chicken Quarters
- One Package of Chicken Breakfast Links
- One Smoked Ham for Easter Dinner
- One Package of PreCooked Pork Brats
- One Package of Ground Seasoned Pork Sausage

February 2010 CSA Drop-Off

2010-02-13T20:28:00.000-08:00

We have now completed the first half year of our new meat CSA. A big thanks goes out to all our customers who have all been patient with us as we work out the details and logistics of CSA deliveries. As we get into this and continue to learn and improve, we will be making changes to improve our program.

A new goal that we have is to set up CSA drop-off locations that have cold storage. This will be helpful for those situations when our drop-off timing does not work our for our customers. We have a new drop off in Hartford, WI at Health & Happiness Natural Foods. Health & Happiness has a website at http://hhnaturalfoods.com/
They are located at:

230 Pawling Avenue
Hartland, Wisconsin 53029
262-367-1118

We will also eliminate the Johnson Creek drop.

We will be delivering the February shares during the late afternoon / early evening of Wednesday, February 17 and Friday, February. We will add schedule details later.

We have put the shares together and they include the following.

The Quarter Shares Include:
- One Slow Growth Chicken
- One Package Regular Chicken Croquettes
- One Package Chicken Hearts
- One Package Sliced Roast Pork & Gravy
- One Package Pork Liver

The Half Shares Include:
- One Slow Growth Chicken
- One Cut Up Slow Growth Chicken
- One Package Ground Chicken
- One Package Regular Chicken Croquettes
- One Package Chicken Hearts
- One Package Sliced Roast Pork & Gravy
- One Package Smoked Pork Bacon
- One Package Pork Liver

The Full Shares Include:
- One Slow Growth Chicken
- One Cut Up Slow Growth Chicken
- One Package Ground Chicken
- One Package Regular Chicken Croquettes
- One Package Chicken Hearts
- One Package Sliced Roast Pork & Gravy
- One Package Smoked Pork Bacon
- One Package Maple Pork Breakfast Links
- One Package Pork Liver
- One Package of Boneless Pork Chops
- One Fresh Ham Roast

Coulee View January 2010 Planned Delivery

2009-12-24T13:47:00.000-08:00

We are planning to deliver our CSA shares on Friday, January 8th

The January shares have been put together with a winter soup theme and the will include:

Quarter CSA Shares
- One 8pc cut-up slow growth pastured whole chicken for winter soup
- One 2qt container of pastured chicken broth
- One package of pastured chicken feet (for making the best chicken soup)
- One package pork soup bones
- One package of Italian pork sausage
Half CSA Shares
- One 8pc cut-up slow growth pastured whole chicken for winter soup
- One 2qt container of pastured chicken broth for winter soup
- One package of pastured chicken feet (for making the best chicken soup)
- One package of BBQ chicken croquettes - a great winter comfort food
- One package of ground chicken
- One package of Italian pork sausage
Full CSA Shares
- Two 8pc cut-up slow growth pastured whole chicken for winter soup
- Three 2qt containers of pastured chicken broth for winter soup
- Two packages of pastured chicken feet (for making the best chicken soup)
- One package pork soup bones
- Two packages of BBQ chicken croquettes - a great winter comfort food
- Two packages of ground chicken
- Two packages of Italian pork sausage

Here is the tentative delivery schedule:
1:00 to 1:30 at the Driftless Market at Platteville where we will also be sampling our smoked chicken, chicken croquettes and chicken breakfast links.
3:00 to 3:30 at Fitchburg Commerce Park Lot on Hwy PD between the PDQ station and the Star Cinema
4:00 to 4:30 at Vilas Park in Madison
5:15 to 5:30 at Lake Mills
5:45 to 6:15 in Johnson Creek at the Pine Cone

Please email if you can't make it or if you will be at a different drop-off point that the one we normally meet you at.

We will also be in Madison on Sunday, 12/6 and could make deliveries then for those who 12/19 doesn't work out for.

2009-12-24T12:50:00.000-08:00

Coulee View December 2009 CSA Shares

This was the fifth month for our meat CSA. This month we delivered CSA shares and sample
CSA shares to our Platteville, Fitchburg Madison, Lake Mills and Johnson Creek drop-offs.

The Quarter Shares Included:
- One Small Slow Growth Chicken
- One Small Smoked Ham for Christmas Dinner
- One Package Smoked Bacon
- One Package Chicken Liver to combine with the bacon to make Rumaki for a
Christmas appetizer
- Rumaki recipe
The Half Shares Included:
- One Slow Growth Chicken
- One Smoked Ham for Christmas Dinner
- One Package Smoked Bacon
- One Package Chicken Liver for Rumaki
- Rumaki recipe
- One package pork hocks**
The Full Shares Included:
- Two Slow Growth Chicken
- One Quartered Medium Growth Chicken w/ a recipe for honey glazed chicken.
- One Smoked Ham for Christmas Dinner
- One Package Smoked Bacon
- One Package Chicken Liver for Rumaki
- Rumaki recipe
- One package pork hocks**
- One Package Pork Spare Ribs
- One Package Glazed, Sliced, Boneless Smoked Ham

** Combine the pork hocks with one or two cans of sour kraut in a crock pot and cook on low for 8 to ten hours. Serve over mashed potatoes if desired.

Gift CSA Shares and Holiday Meat Sampler Gift Packs

2009-12-02T21:19:00.000-08:00

Consider a 12 month or 6 month CSA share as a unique Christmas gift. We have pasted the CSA pricing further below. For gift 12 or 6 month CSA orders we will send an attractive certificate announcing the gift CSA. If the order is place prior to our CSA delivery date, we can also include the first month CSA share packaged in a wrapped gift box.

Another option is to purchase a special holiday sampler. This will be attractively packaged in a wrapped package. I should be kept frozen until gifts are exchanged. We are offering this in three sizes; the Super Holiday Sampler is 20 to 25 lbs of mixed meats, the Premium Holiday Sampler is 10 to 12 lbs of mixed meats, the Special Holiday Sampler is 5 to 6 lbs of mixed meats. The costs are $100 for the Super Holiday Sampler, $60 for the Premium Holiday Sampler and $35 for the Special Holiday Sampler. The Holiday Samplers need to be ordered prior to our CSA delivery date to be delivered or they can be picked up at the farm at a later date.

CSA Pricing (Click on the image to open a clearer version)

Coulee View December 2009 Planned Delivery

2009-12-02T21:04:00.000-08:00

We are planning to Deliver or CSA shares on Saturday, December 19th

11:00 to 1:00 at the Driftless Market at Platteville where we will also be sampling our smoked chicken, chicken croquettes and chicken breakfast links.
3:00 to 3:30 at Fitchburg Commerce Park Lot on Hwy PD between the PDQ station and the Star Cinema
4:00 to 4:30 at Vilas Park in Madison
5:15 to 5:30 at Lake Mills
5:45 to 6:15 in Johnson Creek at the Pine Cone

Please email if you can't make it or if you will be at a different drop-off point that the one we normally meet you at.

We will also be in Madison on Sunday, 12/6 and could make deliveries then for those who 12/19 doesn't work out for.

Coulee View November 2009 CSA Shares

2009-11-30T17:44:00.000-08:00

This was the fourth month for our meat CSA and we are off to a good start. This month we delivered CSA shares and sample CSA shares to our previous Madison, Lake Mills and Johnson Creek drop-offs. We also added Platteville to our route. The shares were delivered at the same time that we delivered our fresh, pasture raised turkeys on Wednesday, November 25th

The Quarter Shares Included:
Pasture Raised Chicken Products
- One Small Slow Growth Chicken
- One Package Ground Chicken
- One Package Smoked Chicken Leg & Thigh (great for holiday entertaining)
- One Package Chicken Wings
The Half Shares Included:
Pasture Raised Chicken Products
- One Slow Growth Chicken
- One Medium Growth Chicken
- One Package Ground Chicken
- Two or Three Packages Smoked Chicken Leg & Thigh
- One Package Chicken Wings
Pasture Raised Pork Products
- One Package Pre-Cooked Brats
The Full Shares Included:
Special Products
- One Small Heritage Pasture Raised Hen Turkey !!
Pasture Raised Chicken Products
- One Slow Growth Chicken
- One Medium Growth Chicken
- One Package Ground Chicken
- Tow or Three Packages Smoked Chicken Leg & Thigh
- Two Packages Chicken Wings
Pasture Raised Pork Products
- One Package Pre-Cooked Brats
- One Package Glazed, Sliced, Boneless Smoked Ham

Coulee View October 2009 CSA Shares

2009-10-30T20:14:00.000-07:00

This was the third month for our CSA. We had a booth at the Madison Food and Wine show where we signed people up for Sample CSA shares. This month we again delivered to our quarter CSA customer in Madison and a number of sample full, half and quarter shares to our Madison, Lake Mills and Johnson Creek drop-offs.

The Quarter Share Included:
Pasture Raised Chicken
- One Fresh Small Whole Chicken or Frozen Slow Growth Chicken
- One Package Fresh Boneless Chicken Breast
- One Package BBQ Chicken Croquettes
Pasture Raised Pork
- Boneless Chops
The Half Share Included:
Pasture Raised Chicken
- One Fresh Small Whole Chicken or Frozen Slow Growth Chicken
- One Package Fresh Boneless Chicken Breast
- One Package BBQ Chicken Croquettes
- One Package Chicken Breakfast Links
Pasture Raised Pork
- Boneless Chops
The Full Share Included:
Pasture Raised Chicken
- One Fresh Small Whole Chicken
- Two Frozen Slow Growth Chicken
- One Package Fresh Boneless Chicken Breast
- One Package BBQ Chicken Croquettes
- One Package Regular Flavor Chicken Croquettes
- One Package Chicken Breakfast Links
Pasture Raised Pork
- Boneless Chops
- Glazed Boneless Sliced Smoked Ham
- Shredded BBQ Roast Pork

Coulee View September 2009 CSA Shares

2009-09-28T18:01:00.000-07:00

This is the second month for our CSA. We have introduced the option of a Sample CSA. This month we delivered to our quarter CSA customer in Madison and a sample half share to our new Johnson Creek drop-off.

The Quarter Share Included:
Pasture Raised Chicken
- Small Whole Slow Growth Chicken
- Chicken Croquettes
Pasture Raised Pork
- Smoked Bacon
- One Package Pre-Cooked Bratwurst
The Half Share Included:
Pasture Raised Chicken
- Small Whole Slow Growth Chicken
- Chicken Croquettes
Pasture Raised Pork
- Smoked Bacon
- Two Packages Pre-Cooked Bratwurst
- Seasoned Ground Pork
- Spare Ribs

Introducing CSA Sample Shares

2009-09-02T22:08:00.000-07:00

Coulee View Family Farm is proud to introduced the option of a Sample CSA. This gives potential customers the option to sign up for a one time sample full, half or quarter CSA share delivery so that they can get a feel as to whether the CSA will work out for them. The cost for this one time sample share is as follows:

$100 for a Sample Full Share (20 - 25 lbs)
$60 for a Sample Half Share (10 - 12.5 lbs)
$35 for a Sample Half Share (5 - 6.25 lbs)

Call or email to sign up for a sample CSA delivery. These will be delivered at the same time as the normal monthly CSA and can be done at any month.

Coulee View Family Farm's First CSA

2009-08-31T19:50:00.000-07:00

Coulee View Family farm recently started our meat CSA with our first customer. This is a six month quarter CSA share and was delivered on Friday, August 28th. This was a quarter share and included:

Pasture Raised Chicken

Small Whole Slow Growth Chicken
Ground Bratwurst Patty Mix

Pasture Raised Pork

Pork Chops
Smoked Bacon