Newsletter April 2015

We have some great offerings for next month, a market day to tie in with the public holidays and 4 food events – including a free-range pork gourmet affair, a fun Mothers’ Day cooking experience, how to make the most of venison, and the launch of our exciting new Cooking Club. At Wickedfood Earth we work together with you to develop specialised events to suit both the occasion and your budgets. Whether it’s a romantic picnic, kitchen tea, milestone birthday, team building event, corporate function or product launch, over the years, we have been tailor-making food-related functions for our clients.

The saying “…. a farmers work is never done …” certainly applies to us at Wickedfood Earth. It feels like just yesterday since the last newsletter went out, and now looking back and what has happened on the farm, it seems like an eternity.

In February we hosted a number of events, including a very successful valentines lunch and milestone 5-course birthday party. During March we invited local chefs and artisanal producers to spend the day with us on a basic pork butchery course, and experience the fantastic flavour of free-range pork and the delicious products that can be produced with quality pork – for our next market day we will be selling locally smoked, nitrite free, back bacon, processed from our pigs.

Diary of the farm

April is one of the two major seasonal pivotal points, moving farming activities into winter preparation. On the farm we have:

  • Harvested and smoked the last of our aubergines;
  • Picked our quinces -  did you know that to get the best flavour out of quinces, they should be picked  just as they change colour and left in a cool place in your kitchen, where they will ripen to perfection, at the same time adding a magnificent fragrance to the air. At the moment we are busy turning them into jelly and cheese, both perfect accompaniments to cured pork and ham;
  • Butternuts are ripening – we are getting some fantastic sweet fleshed ones at the moment (sweet potato harvest is just around the corner).
  • Prepared beds for planting our winter crops – at present we are planting onions, shallots, garlic, oats and rye;

Functions programme

A market day to tie in with the public holiday and 4 food events. (click here for the May programme):

  • Friday 1 May from 10:30 to 12:00Online market collection and sampling platter meza lunch.
  • Sunday 3 May at 9:30am - Making the most of pork. We will teach you the basics of cooking 4 cuts from a pig;
  • Sunday 10 May at 9:30am Mothers’ day Food experience. Spend the day in the country, with the special people in your life, enjoying scrumptious food including a choice of two hands-on cooking experiences, and gourmet picnic;
  • Sunday 17 May at 9:30am - Cooking with venison. We walk you through the various cuts, how to cook and process them;
  • Thursday 21 May at 10am – Magalies Valley Ladies Cooking Club we will be featuring free-range chicken from local champion producer, Ruth of New Harmony farm – The perfect oven-roast chicken in 30 minutes.

And please remember we are able to organise an exclusive bespoke event for your special occasions.

Sale of produce

We have one market day on Friday 1 May, and also sell produce from Wickedfood Earth farm, on an ad hoc basis. At the moment we  have a limited number of whole pigs for sale. Should you wish to order a pig, we will arrange a slaughter date that is convenient for you. To proceed, we need an order from you by a Wednesday, EFT deposit by Friday, the animals go in on the following Monday and they will be ready for collection on Friday or Saturday morning.

Whole Pork

All prices are calculated on slaughtered weight ex abattoir.

  • Suckling pigs come in at R70/kg and are between 6kg – 15kg. Deposit R700
  • Porkers R50/kg at around 20kg to 30kg including head. Deposit R1 200
  • Wild boar  ± 35kg ex skin and head @ R50/kg. Deposit R1 600

For breaking the animal down into 8 basic cuts + odd bits and packed into butchers bags we charge R5/kg. For more detailed butchering we charge R10/kg.

Pork Cuts

We have butchered 2 pigs for our market on Friday 1 May. Cuts available include:

  • Pork chops and smoked Kassler ribs;
  • Whole bone-in and de-boned legs;
  • Pork bellies;
  • Pork sausage – Italian style and chourizo;
  • Hocks and stewing bones;
  • Cured coppa, bacon and pancetta.

Preserves

A large variety of the farm’s summer fruit and vegetables naturally bottled at the height of their ripeness.

Some of our favourite quotations

 ”If you stop spending money at the grocery store next week they would never even notice you were gone. If you took a small fraction of that money and spent it at the farmers market you would help a local farmer pay the rent. You might even save his farm.” -  eatlocalgrown.com

“People can’t afford high price at farmers markets??? But they can afford doctor bills once they are sick from all the chemicals they ate in the store bought stuff …. Hmm… Funny how that works”Anuschka Bland

For more information, or to book:

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

 

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