It’s Official…………
We are Certified Organic through Pennsylvania Certified Organic. This would not have been possible without the financial support of The Spring Creek Homesteading Fund. Katherine Watt explains that the mission of their non-profit is to “support local self-sufficiency within the Spring Creek Watershed of Central Pennsylvania by supporting new, renovated and expanded food gardens and orchards, urban farms, community greenhouses, kitchens, bakeries, farmers markets, and workshop programs in the homesteading arts. Our three Program Areas include re-skilling (organizing re-skilling workshops in the homesteading arts); building (coordinating funding, materials and labor to establish, renovate and expand gardens, orchards, urban farms, community greenhouses, kitchens, bakeries, farmers markets and other re-localized food infrastructure); and fundraising/grant-making/micro-lending (financially supporting public and private food security projects.)
Katherine expressed a great deal of excitement in helping us to offset the costs associated with the certification process “because we see processing limitations as a bottleneck holding back more local production of organic meats (as well as grains and oilseeds) and hope that helping open up the local butchering capacity will have ripple effects by encouraging more local meat production”.
We cannot thank Katherine enough for helping us to move forward in this way. SCHF does an extraordinary amount of work in the local community that helps keep our food production local and the skills necessary to do so alive. If you want to hob knob with this great bunch you should head down to their Winter potluck December 11th in State College from 6-9pm in the Borough Building or go check out one of their many re-skilling workshops.
If you are interested in scheduling an animal for organic slaughter please call us at 814-422-8810. When you come in please bring your organic certification for your animals with you the first time so we can have this on file. Just an FYI we do still offer conventional slaughter and butchering. Our organic certificate does not prevent us from doing this. However, organic slaughter and processing is kept seperate by both time and space from conventional processing.
In other news we slaughtered our 100th animal this week (a pig if you want to know)!! Things are getting very busy around here and it seems like we are finally getting our feet under us. We are looking forward to this fall as the weather cools and animals finish out we will have plenty to keep our minds and bodies busy. These are always good things.
We also have gotten one more recipe for how to use pig stomach. This one comes from one of the hardest working ladies we know, Stacey Yurick of Bellefonte. Thanks for the recipe!!
DUTCH GOOSE 1 stomach 2c shredded cabbage 1.5 lbs sausage 2tbl salt 1qt raw diced potato 1tsp pepper 1 onion chopped fine Remove inner lining of stomach and discard (RSMC does this for you!). Wash stomach well and then soak in salt water several hours. Drain and fill stomach with stuffing. Sew securely. Place stuffed stomach on a rack in a kettle, cover with water and cook slowly until tender. Then brown in a hot pan to which butter has been added. or - place stuffed stomach in a roasting pan and bake at 350 for approximately 3 hours. Serve with gravy made by adding flour and water to drippings in roasting pan. An alternate stuffing is bread filling by browning diced onion and bread cubes in butter. Mix with egg, parsley, and milk. Stir in diced boiled potatoes and 1 pound sausage, mix thoroughly.
We are Certified Organic through Pennsylvania Certified Organic. This would not have been possible without the financial support of The Spring Creek Homesteading Fund. Katherine Watt explains that the mission of their non-profit is to “support local self-sufficiency within the Spring Creek Watershed of Central Pennsylvania by supporting new, renovated and expanded food gardens and orchards, urban farms, community greenhouses, kitchens, bakeries, farmers markets, and workshop programs in the homesteading arts. Our three Program Areas include re-skilling (organizing re-skilling workshops in the homesteading arts); building (coordinating funding, materials and labor to establish, renovate and expand gardens, orchards, urban farms, community greenhouses, kitchens, bakeries, farmers markets and other re-localized food infrastructure); and fundraising/grant-making/micro-lending (financially supporting public and private food security projects.)
Katherine expressed a great deal of excitement in helping us to offset the costs associated with the certification process “because we see processing limitations as a bottleneck holding back more local production of organic meats (as well as grains and oilseeds) and hope that helping open up the local butchering capacity will have ripple effects by encouraging more local meat production”.
We cannot thank Katherine enough for helping us to move forward in this way. SCHF does an extraordinary amount of work in the local community that helps keep our food production local and the skills necessary to do so alive. If you want to hob knob with this great bunch you should head down to their Winter potluck December 11th in State College from 6-9pm in the Borough Building or go check out one of their many re-skilling workshops.
If you are interested in scheduling an animal for organic slaughter please call us at 814-422-8810. When you come in please bring your organic certification for your animals with you the first time so we can have this on file. Just an FYI we do still offer conventional slaughter and butchering. Our organic certificate does not prevent us from doing this. However, organic slaughter and processing is kept seperate by both time and space from conventional processing.
In other news we slaughtered our 100th animal this week (a pig if you want to know)!! Things are getting very busy around here and it seems like we are finally getting our feet under us. We are looking forward to this fall as the weather cools and animals finish out we will have plenty to keep our minds and bodies busy. These are always good things.
We also have gotten one more recipe for how to use pig stomach. This one comes from one of the hardest working ladies we know, Stacey Yurick of Bellefonte. Thanks for the recipe!!
DUTCH GOOSE 1 stomach 2c shredded cabbage 1.5 lbs sausage 2tbl salt 1qt raw diced potato 1tsp pepper 1 onion chopped fine Remove inner lining of stomach and discard (RSMC does this for you!). Wash stomach well and then soak in salt water several hours. Drain and fill stomach with stuffing. Sew securely. Place stuffed stomach on a rack in a kettle, cover with water and cook slowly until tender. Then brown in a hot pan to which butter has been added. or - place stuffed stomach in a roasting pan and bake at 350 for approximately 3 hours. Serve with gravy made by adding flour and water to drippings in roasting pan. An alternate stuffing is bread filling by browning diced onion and bread cubes in butter. Mix with egg, parsley, and milk. Stir in diced boiled potatoes and 1 pound sausage, mix thoroughly.
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