Peggy and No Name chick

Wedge Oak Farm is Brining and Curing this time around!

Pork Chops and Bacon! Anyone can do it! You can do it!

March 9, 2013 4-8 pm

Come to Wedge Oak Farm for a hands-on adventure based on how to make bacon and prepare pork chops too. This class is suitable for beginners and the culinary accomplished.  The class will include instruction on how to brine and cook pork chops and cure and smoke bacon. Both of which we will enjoy for dinner. This is a  BYOB event.

You will go home with a sample of smoked bacon and bacon you have cured yourself, all of the instructions from Chef Gentry on the foods prepared, dinner and having had loads of fun!
  
Chef Gentry’s bio includes preparing meals for the James Beard Foundation in New York , Sous Chef at Nashville's Tayst Restaurant and Wine Bar, and currently Sous Chef at Otaku South will be instructing this lesson and preparing our dinner for the night.

Please call for more information: Karen 615-766-3773 or Anne 615-497-3434
Initiate registration with a return email: including your contact information and the number and names of participants to include. Class size is limited to 8 so make your reservation now.
$100 per person includes chef's instruction, take home bacon and dinner.
Due upon arrival or sent in advance via the mail.

You will have the knowledge and skills to make pork chops and bacon to please yourself and impress your friends and family!

We hope to see you soon!
Karen, Anne, and William

Queenie and Aaron made friends

Eating from the palm of your hand...

What's Cooking at Wedge Oak Farm?

Last Saturday we hosted an on farm cooking class at Wedge Oak Farm.
Chef William Gentry, personal chef and instructor gave a cooking lesson and taught us how to gracefully cut a whole chicken into 8 pieces, two delicious ways to prepare these fine birds, how to make a divine Kale and Sweet Potato dish and Basmati Rice. 

Thanks to all who participated and we look forward to cooking at the farm again soon.
We hope you enjoyed the cooking lesson, the lunch and the laughs.

Upcoming  “on- farm” cooking lesson and events:
February 23, 2013 from 11 - 2 p.m.
and March 09, 2013 from 4 - 8 p.m.


Email us if you are interested in joining the fun!
wedgeoak@gmail.com

 honeing the knife

Hands on demonstration

mmm, chicken leg quarter simmering

Roasted Airline Chicken Breast

Our pigs know Upside Down on a house!

The Hog Hut and Swine Shrine got Flipped!

No pigs were hurt last night when super strong winds came through one of our pastures! Hope you made it too! 

Sent from iPhone.

Little pigs visit at the barn

2013 here we come!

Wedge Oak plans for 2013

Wedge Oak Farm features pasture-raised pigs, chicken, and cattle. Our laying hens produce an amazing array of browns, tans, green/blue and white eggs. These eggs are available at our markets and to individual customers. Using our family’s conventional barns from another era, we have converted these buildings into useful spaces that serve our needs for a variety of animals.

Former horse stalls now serve as brooder rooms for day old chicks; and a once used long chicken barn of the 1960s has been transformed into areas for young pigs and their mamas. Our dependence on city water will soon be a thing of the past. Karen, Brian,  friends and family have worked on the old well and will install a new solar powered pump since pulling the 1960's version out on the coldest day of 2012. 

Several garden plots are being cleaned and readied for planting what we hope will be bumper vegetable and forage crops this year. Wedge Oak Farm anticipates one of our very best growing seasons of its history.

Talking gilt

We hope to hear from you in 2013!

Mangalitsa piglet December 2012

Henny Penny in the hay