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November 2017 Recipe & Products Update
Please Note: We will not be at the Hood River Farmer's Market on Saturday 11/11. Instead, we will be available that day for on-farm pickups and purchases from 9am-4pm. We will be at the final HR farmer's market on 11/18, the last market until the new year!

Worried we'll sell out of your favorite items? Pre-order through our Web Store for on-farm or market pickup to make sure we will have what you need!
Photo by Andrea Bemis

Stewed Rabbit Recipe from Dishing Up the Dirt

Local farmer/foodie Andrea of Tumbleweed Farm features our rabbit in her recipe this week! We have such an amazing community here in the Gorge, growing, cooking, and sharing good food. Andrea brings it all together with recipes that focus on how to cook beautiful, seasonal meals from local ingredients you can feel good about eating and sharing with others.

This year, I put all of my energy into raising the best, healthiest animals for meat that I possibly could. So much of my time was spent moving the animals daily or weekly to fresh pasture, milling custom feed on the farm in our bell #60, delivering babies at all times of year, keeping everyone cool in that crazy summer heat, dealing with predators in the pasture, and selecting animals with from my herds with the best health, type, and genetic qualities for future breeding. As a result, less time was spent cooking in my own kitchen than I would have liked. I often joke that the animals eat better than I do, with all the time I spend preparing meals for them!

I value so much the types of writing and media like Andrea's that help make meats like ours more accessible to others. I always appreciate feedback and suggestions from customers who have had delicious experiences cooking with our products. Now that winter is coming, I look forward to long hours with my stove after dark! If you have a recipe you'd love to share with us, please reach out to me via email (laura@horseradishranch.com). Kind words from our community is what keeps me warm all winter long :)

This comforting rabbit stew is a great way to get cozy during the cold season. Onions, tomatoes, red wine, and spices blend seamlessly in this perfectly seasonal dish. Click below to visit Andrea's blog and see how it's done -- can't wait to try this one myself!

Get the Recipe at DUTD

Tired of Turkey?

Cozier gatherings of 4-6 people are easy to feed with a large-sized Red Ranger chicken! Check out our recipe for stuffed chicken that features parsley, fenugreek, and french shallots for a delicious new twist on an old holiday classic. 

Get the Recipe »
Shop Chickens in our Web Store »

Muscovy Duck *Sale*

This season's ducks came back from the processor a little more feathery than we'd like, so we are offering them at a discounted price! Muscovy duck has a dark, lean, steak-like breast meat -- try something new for your holiday meal! ** These pin feathers are not harmful, just a matter of aesthetics and texture (they can be a bit pointy). If they are bothersome to you, the duck can easily be skinned either before or after cooking. **

Shop the sale »

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