Last Saturday, my foodie friend Mary and I, along with 5 other friends, went on a 'farm to table' trip to the Farmers Market in Summerville, SC and then on to Wishbone Heritage Farms in Ridgeville, SC. It went something like this...
Just sit right back and you'll hear a tale,
A tale of a bountiful trip
That started from this southern port
Aboard this tiny ship.
Mary was a mighty tour guide,
The driver brave and sure.
Five passengers set sail that day
For a three hour tour, a three hour tour.
The naviguesser started getting rough,
The tiny ship was tossed,
If not for the courage of the GPS
The market would be lost, the market would be lost.
The ship set ground on the shore of this uncharted farmer’s market
in Summerville…
With Russell too,
Farmer Dave and his partner,
The Naviguessor
And the rest,
Here on Summerville Isle.
So this is the tale of the food bloggers,
They're here for a long, long time,
They'll have to make the best of things,
It's an uphill climb.
The first mate and the Skipper too,
Will do their very best,
To make the others comfortable,
In the farmer’s market quest.
No phone, no lights, no GPS,
Not a single luxury,
Like Robinson Crusoe,
As primitive as can be.
So join us here each week my friends,
You're sure to get a smile,
From all the farmer’s produce,
Here on "Summerville's Isle."
A tale of a bountiful trip
That started from this southern port
Aboard this tiny ship.
Mary was a mighty tour guide,
The driver brave and sure.
Five passengers set sail that day
For a three hour tour, a three hour tour.
The naviguesser started getting rough,
The tiny ship was tossed,
If not for the courage of the GPS
The market would be lost, the market would be lost.
The ship set ground on the shore of this uncharted farmer’s market
in Summerville…
With Russell too,
Farmer Dave and his partner,
The Naviguessor
And the rest,
Here on Summerville Isle.
So this is the tale of the food bloggers,
They're here for a long, long time,
They'll have to make the best of things,
It's an uphill climb.
The first mate and the Skipper too,
Will do their very best,
To make the others comfortable,
In the farmer’s market quest.
No phone, no lights, no GPS,
Not a single luxury,
Like Robinson Crusoe,
As primitive as can be.
So join us here each week my friends,
You're sure to get a smile,
From all the farmer’s produce,
Here on "Summerville's Isle."
Found him! Hey Russell!
Me, Russell of Sunny Cedars Farm and
Mary of All Things Food ~ Cooking with Mary and Friends
Mary was the tour guide and navi-guesser of our trip...
Mary was the tour guide and navi-guesser of our trip...
The GPS couldn't get the directions right,
and Mary would say, "I guess you need to turn up here next."
Caroline, our driver would say, "Great job Naviguesser!" LOL
Beautiful Cranberry Beans...
They are kind of like pintos but with a nutty flavor.
They are kind of like pintos but with a nutty flavor.
Gorgeous oils and balsamic vinegars!
"One of our primary objectives is to serve you superior food that is raised, caught or grown in the immediate area, and to continuously source sustainable food producers and farmers."
"We believe in local sustainable agriculture and raise animals and produce to the highest standards of health and flavor with absolutely no hormones, medications, antibiotics, or pesticides.
We are passionate about helping people rebuild a relationship with their food, where it comes from, how it is raised, and how best to prepare it."
David Gravelin... Wishbone Heritage Farms
describes their chicken raising process.
describes their chicken raising process.
He explained that they don't use any hormones, medications or antibiotics. That makes the chicks more fragile, and they require the right conditions, not to hot or cold. They keep them close and, in my opinion, raise them with love... and that's why their farm works!
Dyson... the chicken that vacuums the yard! :-)
Duck, Duck, Goose!
They raise Tamworth Pigs, which are forest foragers
with long snouts to root around for food.
with long snouts to root around for food.
This was a very hands on trip! Bunnies for Cathy and Liz! :-)
Bob White Quail
The girls hanging out eating watermelon from the market!
Pasture Raised Chicken
100% Grass Fed Beef
Free Range Eggs
Forest Raised Pork
Peking Duck
Turkey and MUCH more
David says...
"You can find Wishbone Heritage Farms @ facebook.com/wishboneheritage. We happily support farm sales in Ridgeville, SC and have a stand at the Summerville Farmers Market every Saturday from 8:00 am to 1:00 pm and the Mount Pleasant Farmers Market on Tuesdays from 3:30 PM to 7:00 PM. Thank you all for your interest and support!!!"
For a more technical lesson on the sustainable aspect of their farm, check out my friend Mary's blog about our trip! Click here Mary's blog post about Summerville Farmers Market and Wishbone Heritage Farms. (AFTER, checking out my recipe below! LOL)
Please visit David on Facebook and 'like' their farm. If you are in the area, please go see them at the Summerville Farmers Market! Tell them, I sent you! You will NOT be disappointed. Check out what I did with the Peking Duck that I got from the Farm!!! It takes some time, but it's so worth it! It is awesome, moist and crispy!
Crispy Duck (or Peking Duck)
6 cups water
2 tbsp honey
2 tbsp dry sherry
1 tbsp white vinegar
3 tbsp corn starch
Scallion brushes
10 Chinese Pancakes (basically just like my Pita Bread, but no yeast)
Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin. Using your hand or a wooden spoon and loosen the skin from the flesh. This is a critical step in getting the skin crispy.
Add 6 cups of water to a large pot. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir. Then add the sherry and vinegar. Bring the mixture back up to a boil.
Create a slurry by adding 1/3 cup of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves. Add the slurry to the boiling mixture in the pot, stir and bring it back up to a boil.
Slide the duck carefully into the boiling water. Use a large spoon and spoon the sauce over the duck until it's fully coated. The duck will puff up and the skin will take on a shine. (Notice the difference in the pictures.)
Place the duck uncovered on a rack. Let it air dry for at least 6 hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Crispy/Peking duck. I turned my ceiling fan on let the duck air dry. You don't have to use a fan, but be sure to put it in an area that is cool and airy.
Pre-heat the oven to 350 degrees. Fill a tray with an inch or so of water and place it on the bottom rack of the oven, under the duck. This will catch the duck drippings and keep the meat moist while it bakes.
Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck one more time and roast for another 30 minutes…just long enough for the skin to crisp and turn dark brown.
Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin. Using your hand or a wooden spoon and loosen the skin from the flesh. This is a critical step in getting the skin crispy.
Add 6 cups of water to a large pot. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir. Then add the sherry and vinegar. Bring the mixture back up to a boil.
Create a slurry by adding 1/3 cup of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves. Add the slurry to the boiling mixture in the pot, stir and bring it back up to a boil.
Slide the duck carefully into the boiling water. Use a large spoon and spoon the sauce over the duck until it's fully coated. The duck will puff up and the skin will take on a shine. (Notice the difference in the pictures.)
Place the duck uncovered on a rack. Let it air dry for at least 6 hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Crispy/Peking duck. I turned my ceiling fan on let the duck air dry. You don't have to use a fan, but be sure to put it in an area that is cool and airy.
Pre-heat the oven to 350 degrees. Fill a tray with an inch or so of water and place it on the bottom rack of the oven, under the duck. This will catch the duck drippings and keep the meat moist while it bakes.
Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck one more time and roast for another 30 minutes…just long enough for the skin to crisp and turn dark brown.
Peking duck is traditionally served with scallion brushes, hoisin sauce and Chinese pancakes. Place some duck meat and crispy skin in a pancake, drizzle on some hoisin sauce, roll and drive on in!
Awesome! You'd think that it would be dry,
cooking it this way, but the juices are sealed in and it is super moist!
Now... Please visit Wishbone Heritage Farms! :-)
Now... Please visit Wishbone Heritage Farms! :-)
The Peking Duck looks AH MAZ ING! So much so, I might just give this a try myself! Thanks for some inspiration!!!
ReplyDeleteYum yum and MORE YUM!!! If I could find duck around here I Would be all over this recipe! It looks like you guys had a blast, sure wish I could have been there with you!!!
ReplyDeleteI giggled all the way through! Loved this post Lynn! Never had duck, but can't wait to try some for myself now!
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