So this weekend we are all heading up to New York City to sell our wares in Brooklyn, Rye and maybe out on Shelter Island as well.  Check out who we are and what we do at our website and you can see our price list below.

Leaping Waters Farm Price Christmas 2012

Heritage Breed Turkey (Bronze, Naragansett, Black Spanish or Red Bourbon) 

Turkey Sausage w/ sage and cranberry                 -$8.50/lb

Frozen Ground Turkey                                                  -$6.50/lb

Hogs (Large Black, Berkshire, Red Wattle, Landrace)

Whole Pigs (or Split w/ head and offal)

Suckling Pig                                                                        -$8.50/lb

Pork Chops                                                                         -$8.50/lb

Pork Loin Bone in (15-18lbs)                                                  -$8.00/lb

Pork Tenderloin whole (2 lbs)                                                -$11.00/lb

Sausage (Hot Italian, Brats, Andoullie, etc.)          -$8.00/lb

Breakfast Sausage (loose, 5 lb packs)                       -$7.25/lb

Bacon (Nitrate Free)                                                      -$7.00/lb

Ground Pork                                                                      -$5.50/lb

Cattle (Ancient White Park, grass fed)

Whole or Half Beef  (hanging wt)                              -$4.65/lb

Beef By Cut (Wholesale Only)

Ground Beef                                                                       -$6.50/lb

Top Round/ London Broil                                            -$8.00/lb

Flank/Skirt                                                                         -$10.00/lb

Sirloin Tip Roast                                                               -$7.25/lb

Beef Cuts Continued -

Top Sirloin                                                                          -$9.00/lb

Flat Iron                                                                              -$14.00/lb

Short Ribs                                                                           -$7.50/lb

Oxtail                                                                                                -$7.00/lb

Eye of Round Roast                                                         -$7.00/lb

Brisket                                                                                 -$9.20/lb

Chuck Arm Roast                                                             -$6.50/lb

Ribeye Roast Whole                                                        -$15.00/lb

Striploin Whole                                                                -$14.50/lb

Tenderloin Whole                                                            -$18.00/lb

Rib Steaks                                                                           -$23.00/lb

Strip Steaks                                                                                    -$21.00/lb

Tenderloin Steaks                                                            -$26.00/lb

Grass Fed All Beef Hot Dogs                                        -$8.00/lb

Liver                                                                                     -$3.00/lb

Oysters                                                                                 -$5.00/lb

Marrow Bones                                                                   -$3.00/lb

Long Bones/Soup Bones                                               -$1.00/lb

Geese (Tolouse, Tufted, Embden)

Whole Fresh                                                                      -$9.00/lb

Goose Sausage                                                                   -$10.lb/lb

Goose Foie                                                                          -Speak to farmer

turkey party

turkey party 2012

A good time was had by all. Here are some photos and recipes. I will get Kevin Robbins to post the instructions for cooking and confit"ing" the heritage turkey. Thanks to all who came out. Many thanks to Kevin Robbins who gave a great cooking demo! Special mention to  Hurricane Deedee Brown who came all the way from Canada. Many thanks to Wenona and Dina for their prep help and endless enthusiasm.

 To summarize the evening.....

no children fell off porch

no children hurt on trampoline

happy times on the porch

A Very Dapper Farmer appeared at the close of the party

guests were put to work during demo

Kevin STUFFED THAT BIRD!!!!

Wenona jumped right in

perfect explantions

happy guest with feathers for fly-tying

proud hostess Sadie

the decorations were fabulous

veggie base

gremolata

Happy Chef

the Chef gets a kiss from his wife to congratulate him on a job well done

the turkeys legs simmered on

dessert wine to celebrate the end of the party

Here are some recipes....

Pumpkin Pie Tartlets- Martha's recipe by pressing crust into muffin tins with cupcake liners and baking only about 10mins-just before got brown, cooling then filling with pie filling and baking again

http://www.marthastewart.com/353673/easy-pumpkin-pie-press-shortbread-crust


Beet and Apple Mash
http://www.marthastewart.com/938824/beet-apple-mash


Pear-Butternut Squash Soup 

2 onions -diced
1 pear cored peeled and cut into 1/8ths
1 butternut squash
1/2 cup white wine
3 cups chicken stock
1/2 cup cream
1/2 tsp thyme
salt
pepper

cut squash into 1/4rs and remove seeds. roast in oven at 325deg F until flesh soft -scoop it out

cook onions and pears together until onions translucent  in a soup pot
add flesh of squash that was roasted, 1/2 cup wine and cook 5 minutes on med heat stirring freq

add stock  and salt, pepper, thyme and simmer for 30minutes
puree with hand blender and add cream
serve immed - garnish with pan browned pine nuts and leaping waters farm fried bacon crumbles