News and blog

Thanks to the staff at Bold Life magazine for putting us on the cover and for doing such a great job with the article and photos!!  Here is a link to the article:  http://www.boldlife.com/gyrobase/Content?oid=oid%3A16061


Heritage Turkeys:

We still have some room on out turkey list if you are looking for a Heritage Bourbon Red for Thanksgiving.  If you would like one just send an email to highfarmsllc@gmail.com


CSA News

Our CSA membership is almost full for the season but we do still have a few spaces left so if you are thinking you want to do it now is the best time.  Once we fill up we will be keeping a waiting list and when we have an availability we will give you the option to join based on when you signed on the waiting list.  Next season we will expand the number of available memberships in our CSA and give first prority to those on the list.  Here is a link for info on the CSA and you can also sign up through this link. http://www.highfarmsllc.com/members  Thanks to all those who have signed up, we really appreciate your support of our sustainable farming project.

Also we will soon be adding an artisan bread option to our CSA.  Brother Moon Bakery is right here in Landrum only 3 miles from the farm and Alex and Polly are turning out what may be the best traditional European bread in the region.  All organic, and woodfired.  Since they only do wholesale it is nearly impossible to get it (unless you dine out at American Grocery or High Cotton in Greenville) but we will soon offer an add-on option to all of our CSA customers for a couple loaves, baked that morning, when you pick up your CSA share.  Here is a link to their bakery website http://www.brothermoonbread.com/index.htm

Farmers Markets

Come by and see us at these markets!

Asheville City Market:  Downtown Asheville on Charlotte St  from now through December,  Saturday mornings from 8am -1pm

Greenville Downtown Farmers Market   Main St Greenville Saturday mornings from 8am-12pm

Flat Rock Farmers Market  located behind the Wrinkled Egg  on Thursday afternoons from 3pm-6pm  ends October

Fall Recipe: Adapted from Michel Nischan

Baked High Farms Fresh Ham with Roasted Apple and
Almond Salad

Roasted fresh ham is just as tasty as pork loin but is far less expensive, and I highly recommend that pork lovers try it. I also find it to be moister and more tender. Fresh ham takes longer to cook than pork loin, but this just means your house smells even better longer. It is not smoked and is not pink, and should not be thought of for sandwiches alone-though it makes delicious ones. Fresh ham tastes like pork loin, so it's not surprising that it pairs well with many of the same ingredients, such as apples and onions.
In the fall, when you harvest onions and crisp apples, roast them alongside the fresh ham in this wonderful recipe. They will caramelize and pack a powerful flavor wallop. Of course, applesauce is always a good bet with pork, so if you would like to serve it, too, turn to page 00. I can't tell you how good this baked ham is. Just know that you'll spend less and gain more when it comes to flavor.

Serves 4 to 8

• 2 cups (about 10 ounces) blanched whole almonds

• 1/4 cup coriander seeds

• One 4- to 6-pound High Farms fresh ham, trimmed and tied
  

• Salt and freshly ground black pepper

• 2 cups freshly pressed apple juice or apple cider

• 2 cinnamon sticks

• 6 green cardamom pods

• 1 sweet onion such as Vidalia or Walla Walla, cut into 1/2-inch-thick slices

• 2 pounds firm, crisp baking apples such as locally grown Granny Smith, Roxbury Russet, pippin, or Empire, cored and cut into 1-inch chunks

• 1 cup loosely packed fresh cilantro leaves

1. Preheat the oven to 350ºF.

2. Spread the almonds on a baking sheet and toast, stirring once or twice, for 6 to 8 minutes, or until lightly browned. Set aside.

3. In a small, dry skillet, toast the coriander seeds, shaking the pan often, for about 1 1/2 minutes, or until the seeds smell like oranges. Immediately pour into a small dish and let cool. When cool, grind in a spice grinder or coffee grinder reserved for spices to the consistency of coarse meal. Set aside.

4. Rub the ham with salt and pepper and put in a roasting pan large enough to hold it with enough space for the onion slices and apples. Add the apple juice, cinnamon, and cardamom to the pan and roast for 2 to 2 1/2 hours, or until an instant-read thermometer inserted near the center of the roast, but not touching the bone, registers 140ºF.

5. Remove the pan from the oven and, without removing the ham from the pan, skim as much fat as possible from the juices. Add the onion slices and apples to the pan, return the pan to the oven, and increase the oven temperature to 400ºF. Roast for about 20 minutes longer, or until the ham reaches an internal temperature of 150ºF and the onion and apples begin to brown. The ham should bake for 20 to 25 minutes per pound. Do not overcook.

6. Transfer the ham to a cutting board or platter, cover with a clean kitchen towel or tent with aluminum foil to hold in moisture, and let rest for 15 minutes.

7. Transfer the onion and apples to a large bowl. Scrape the bottom and sides of the roasting pan with a wooden spoon to dislodge all the browned bits and juices and add to the bowl. Toss in the toasted almonds and ground coriander and season lightly with salt and pepper. Add the cilantro and toss gently to distribute evenly.

8. Slice the ham and serve with the onion slices and apples.

 

click here for article