The Weblog

The Online Market is open for ordering from 8 AM Wednesday till 8 PM on Thursday.
Spring time is upon us again. The planting of vegetables and flowers is in full spead as we work to provide an aboundance of fresh new products. Please feel free to make your selections from the great products available this week.

Remember the New Customer Referral Program
From March 20 through June 30

How it Works
1. Tell a friend about the CUMMING HARVEST farmers market.
2. Have them register at cumming.locallygrown.net. (the market managers will contact all new customers to ask who referred them)
3. After their third purchase (3 different weeks), your credit will be applied to your account.
Thank you for sharing your love of healthy food and for helping to support our local growers!

Stephen Daniels
770-905-9155



 
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Newsletter - March 20, 2013


This post expired on March 20, 2023.

RECIPES

Bacon-Curing

This is a recipe from one of the workshops I attended on Saturday at the North Georgia Chapter Weston A Price Conference. I’ve tried to cure a pork belly once but had to throw it out because I used way too much salt. This presenter cured bacon two ways, one with smoked salt and the other with added maple syrup. Both were really good so to make sure you don’t listen to me, go by what she says here and hopefully yours will turn out better.

If you buy a half or whole hog from a pasture-based farmer, you’re going to get anywhere from 4 to 10 pounds of pork belly. Why not do something with it? My first pork belly sat in my freezer for 6 months, because I was afraid to touch it. I was worried about bacteria during the curing process and the fact that I didn’t own a smoker.

But curing bacon doesn’t have to be complicated.

Then, there’s the recent Wise Traditions article on nitrates/nitrites. My takeaway was that we’re not sure of the actual quantities of nitrites and nitrates in the celery salt that is used for “no-nitrate bacon.” In light of that, common grocery store bacon could be a better option. But making your own bacon from a pastured animal, and curing it with sea salt is the best way to know exactly what is in your food.

How does the cure work?
The salt preserves the meat, gives it flavor, and draws out meat juices to make the meat drier and more shelf-stable. It is then stored in the refrigerator and used as needed over the course of several months. But my family usually goes through a full pound of pork belly in one breakfast. We are shameless, pastured bacon fanatics.

Basic Recipe
1 pound pork belly
1 Tbsp fine sea salt per pound of meat
Note: Using smoked sea salt will give it the “bacon-y” flavor that most of us are used to.
1 tsp pepper
1 Tbsp maple syrup

Make a paste of salt, pepper, and maple syrup. Place the belly in a freezer ziplock bag and coat it with the paste. Let it sit for five days in the refrigerator, turning over each day to make sure the cure is distributed evenly. You can let it go longer, but it will get saltier.

After 5 days, remove it from the bag and slice the cold belly (an electric knife works really well).
Lastly, slice the rind off. Keeping the rind on during slicing helps the belly stay together. If the belly starts to slide around while you’re slicing it, put it back in the fridge for a few minutes to firm it up again.

I like to bake my bacon in a Pyrex dish in the oven- 375? for 23 minutes. Some people like it on a
lower temperature- 325? for 35 minutes.

Market News

Good Morning!
This past weekend I attended a Weston Price conference and workshops at Rancho Alegre. David Wetzel told us about how he arrived at the decision to produce fermented cod liver oil the traditional way. He has a new product that blends cod liver oil, coconut oil and butter oil all in one. It’s the consistency of the gel, I tried the cinnamon and carob banana, both were easy to take at least for me. I also learned about curing bacon, making sourdough and preparing organ meats. I have some handouts I can pass on to you if you’re interested, just let me know.

Do you have a kindle? About once a week someone tells me about a free kindle e-book about health, recipes and food. If you would like to know about these deals, watch The Cumming Harvest on Facebook, they are usually only good for the day.

WELCOME
Yonah Mountain Coffee will be our Farmer of the Day this Saturday. Come ready for a sample of freshly brewed coffee. If you missed their story last week, check it out here.

Welcome Good Shepherd Herbals to the market! Look for their products soon. Father’s Bounty Homestead is the home of Good Shepherd Herbals. Herbal salves, goat’s milk soaps and medicinal tea blends are made with care on their family farm. They also offer a line of livestock herbals for worming and dietary supplementation which can be viewed when you visit their website at www.goodshepherdherbals.com.

GREEN PASTURE
I will place another order for Cod Liver Oil and Coconut oil on March 31. Send me an email, thecummingharvest@live.com, or sign up at Saturday pick up.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

EVENTS


March 24 – Gwinnett Environmental and Heritage Center is hosting a Grow Your Own Food Event.

March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!