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Thanks!

Everything but the cluck!

I’m sure many of you are familiar with the concept of “Nose to Tail” eating; by which I mean consuming all the parts of an animal. But I think some folks might be inclined to think of that concept in a way that recalls an episode of “Fear Factor” where participants choke down spoonfuls of mealworms or something equally cringe-worthy. We however, embrace Nose to Tail in its many delicious forms. Recently we posted on our facebook page an image of Buffalo Chicken Necks. This was recipe testing and market research rolled into one, but got me thinking about how we could sell some of our patrons on unusual parts by providing some practical and delicious ways to use them. So first, those chicken necks. Being that these apparatuses are used each day and that chickens are rather nosey, the neck meat is full of flavor from all that blood flow. The necks are primarily dark meat and contrary to initial consideration the meat is tender and not at all stringy. We prepare a sauce made of equal parts hot sauce and melted butter, pour over the necks and bake, covered 20-30 minutes at 350 degrees. Then remove the cover and bake or broil to reduce the liquid.

Another dish that is seductive enough to tempt even those who protest, “I have never liked liver” is Cheryl Wixson’s (pictured at left) recipe for John Thomas Pate. Now I find amusement in the name itself, but this pate is no joke.

I’ve made it up for several poultry processing days, potlucks and similar events and have always found one attendee who claimed they wouldn’t touch liver eating this pate with a spoon. You can reduce the butter if you are feeling health conscious by not leaving enough for the top “crust,” but save this recipe for a decadent or draining occasion when you won’t be calorie-counting, because it is worth it. I also must admit to being less than careful with this one and have yet to add cognac, but season to taste and make something you enjoy eating. It is my hope that these dishes will entice eaters out of their comfort zone, but if not a simple roast chicken is always delicious, followed by a rich homemade chicken soup to use up the leftovers.

Taking two farms and making it one family.

As some of you know, when Jake moved back to Maine in May of 2009 he wanted to farm the land he grew up on in Bowdoinham. He began to co-manage the herd of cows and flock of sheep with Pete, his father, and part time help from his brother Arek who lives in Rhode Island. What he didn't expect was to meet a lovely lady with a farm of her own. But, indeed that is what happened. Abby bought a farm in Unity in August of 2009 and soon Jake was spending weekends there while they plotted their combined farming futures. Three years later Jake is now splitting his time between two farms: one in Unity and the other in Bowdoinham.

The farm in Unity, Bacon Brook Farmstead, is certified organic and is where these two farmers raise poultry, goats and cows. Apple Creek Farm is the home farm where Jake and Pete raise grass-fed beef and lamb. They do this by utilizing the original land base of Apple Creek along with over 50 acres of leased land.

As the farmers continue to plan for their future, they see Bowdoinham as their final destination. The support of Janet, Pete and the Galle siblings - Arek and Jillian and their families, along with the robust connection to the local community are all attractive. For the moment though, all of the products from Apple Creek & Bacon Brook are available through Bowdoinham Farmers Market and Brunswick Winter Market in Fort Andross, opening Saturday November 10. We hope you'll continue to support the farms and help us on our way to our combined farming futures.