|
Thanks for your interest in Wedge Oak Farm. You have found our blog. For our website please go to www.wedgeoakfarm.com
17 October 2012
Make your own bacon at home
02 October 2012
Nashville Scene: Recommended article from Karen Overton
Thanks for the blog post. We are so excited to be included in the Nashville Scene Bites!
"Go Whole Hog (or Cow) with Wedge Oak Farm"
http://www.nashvillescene.com/bites/archives/2012/10/01/go-whole-hog-or-cow-with-wedge-oak-farm
20 September 2012
13 September 2012
17 August 2012
The Wilson Post and the Wilson County Fair
On Wednesday, August 17 the latest edition of The Wilson Post rolled hot off the presses. Inside is a wonderful article about Wedge Oak Farm, including people, pigs and chickens.
Don't forget that Gator, the Mangalitsa that resides at the barn as guard pig over baby chicks will be at the Wilson County Fair and it starts tonight!
WOF entries include:
Ned Overton- 2 homemade cobblers ( Pie Division)
Brian Ferrell- 2 works of art (Fine Art Division)
Karen and Anne Overton- 2 herbal botanicals and 3 flower arrangements (Cut Flower division)
Don't forget that Gator, the Mangalitsa that resides at the barn as guard pig over baby chicks will be at the Wilson County Fair and it starts tonight!
WOF entries include:
Ned Overton- 2 homemade cobblers ( Pie Division)
Brian Ferrell- 2 works of art (Fine Art Division)
Karen and Anne Overton- 2 herbal botanicals and 3 flower arrangements (Cut Flower division)
Cobblers for the Fair |
Pastured Broilers |
28 July 2012
27 June 2012
Thank You to Chef Jason Evans
Wedge Oak Farm is pleased to say Thank You to Chef Jason Evans of The Inn at Evins Mill for the kind words and appreciation of our products. We know it takes great skill in the kitchen to make the delicious magic that you are dishing nightly and for special events at The Inn at Evins Mill.
Everyone reading this would be wise to run over to Smithville, Tennessee see the beautiful grounds, including Carmac waterfall with wooded trails and especially eat at the restaurant! Delish! Tell your friends too. It is always nice to share information.
Here is the link to their blog and cheers to fine dining:
Untitled, Sepia on paper, 5x7" Brian Ferrell |
Here is the link to their blog and cheers to fine dining:
25 June 2012
End of June
End of June
Ingrid- still pregnant. |
We have been super busy at WOF. I have had chicks coming into the brooder like crazy as we try to keep up with the demand. Everyone loves some chicken...hot, grilled, smoked or baked. The birds, at least the young ones thrive in hot weather. The broilers old enough to be out on pasture have had their nets and huts backed into every tree line and shaded area around the farm that is safe from predation. The owls and hawks are a problem in the tree lines, but at least the broilers are not in direct sun.
The Groundhog= Whistle Pig: It has officially moved into the brooder barn...and is still eluding us. Still eating broiler starter and loving it! The Have a Heart trap is not working.
Our laying hens are beginning to slow their summer laying habits as they utilize all of their daily energy to keep cool. As the girls/ layers benefit from cool breezy spots rather than the dry savannahs and wide open pastures. We also must remind you that eggs are fragile. We had some carelessness during collection last week.
Some beautiful eggs! |
The Pregos, or the mammas on Mangalitsa hill are moving and shaking. They were getting extra special care at the spot we called "The Oasis". It is further up the hill and has become the pampering place for mamas and baby pigs. Double mud holes and over flowing cabbage, cantaloupes and bananas. Really the food and water quantities are no different from daily care but us taking it up into the 3 acre area is a bit much on a twice daily basis. So now we are trying to convince them to come back down the hill to the regular meeting locale.
Last night, like most nights we ate some of Wedge Oak Farm's deliciousness. The pork chops cooked on an open fire Sunday were too good to be true. Brian seasoned them and sha-bam! They were super fine! super good!
All of this and much more is happening at Wedge Oak Farm.
Thanks for checking in.
Karen
Labels:
broiler,
chicken,
homeopathy,
radial nerve,
swine
Location:
Lebanon, TN 37090, USA
23 June 2012
Mangalitsa (MAHN-ga-leet-za) or "Hog with a lot of lard"
In the Summer of 2011, Wedge Oak Farm traveled to Iowa to buy several Mangalitsas. We returned to Tennessee with wooly pigs that would flourish in Tennessee to make the most deep and intensely flavored pork found in the United States. This hardy, robust and slow growing pig was close to extinction in it's homeland of Hungary. Today, through conservation efforts, the breed has been revived and is also residing in the US and UK.
Two Pregnant Sows: Prussia (nose up) and Ingrid (nose down) |
At Wedge Oak Farm, we are pleased to start making this pork available locally. See our on line markets (Stones River Market, Fresh Harvest Market, LLC), check with your favorite Nashville restaurants and food trucks, or make an appointment to come by the farm 615-547-3434.
Currently we have loin chops, shoulder steaks, roasts, boneless hams, belly, tenderloins, leaf lard, jowl, heads, fatback and unseasoned ground pork available for you. Email us for more information wedgeoak@gmail.com or call Karen at 615-766-3773.
To read what some of the critics say about this pork, check out these links:
The Next 'It' Pig—New York Times
Mangalitsa Pork—Iron Chef America Ingredients—Food Network
Wedge Oak Farm Mangalitsas, May 2012 |
15 June 2012
06 June 2012
16 April 2012
An April Visit
Last Wednesday we had the opportunity to share a day at Wedge Oak
Farm with two guests, Chef Brandon Frohne and photographer Ron Manville.
We spent time with the chickens (broilers and layers), saw all of the
pigs, and rode 4-wheelers around our wedge of Wilson County.
Chef Brandon prepared some super devlish eggs and cobblers to be photographed by Ron Manville. When the shoot was complete, we enjoyed the beautiful, sweet and savory items at the picnic table behind the old shop.
After feeding the pigs and turning the garden for spring, Brian Ferrell joined us and Anne arrived from WOF deliveries. Both got there in time to enjoy the delicacies that the hens did not eat while our backs were turned. Tricky chickens...
Check out Chef Brandon Frohne's blog for more details of our day and to discover what he finds noeworthy about food and farms.
Nashville Urban Gardeners
Chef Brandon prepared some super devlish eggs and cobblers to be photographed by Ron Manville. When the shoot was complete, we enjoyed the beautiful, sweet and savory items at the picnic table behind the old shop.
After feeding the pigs and turning the garden for spring, Brian Ferrell joined us and Anne arrived from WOF deliveries. Both got there in time to enjoy the delicacies that the hens did not eat while our backs were turned. Tricky chickens...
Check out Chef Brandon Frohne's blog for more details of our day and to discover what he finds noeworthy about food and farms.
Nashville Urban Gardeners
15 April 2012
30 March 2012
Wedge Oak Farm is busy this Spring!
These Mangalitsas enjoy their perch above the tree tops. |
Check Anne and Karen out in the Local Table |
Little Poland Chinas are the newest addition to our passel of pigs. |
We processed our first batch of pastured broilers for the season this week! Call 615-547-4222 or email if you might like a few for your fridge or freezer. wedgeoak@gmail.com |
03 March 2012
Little Bruno
This Mangalitsa loves his new creekside view of Wilson county!
This little boar is being raised for the purpose of creating little Brunos and Brunas. Right now he is relaxing and enjoying visits from the wild turkeys and the springtime singing frogs.
This little boar is being raised for the purpose of creating little Brunos and Brunas. Right now he is relaxing and enjoying visits from the wild turkeys and the springtime singing frogs.
21 February 2012
Homemade Apple Cider Vinegar + Molasses Drizzle
We started this process 21 days ago. The recipe called for apple peels, cores and water. Alva and I peeled and cored a bag of apples. We shared the apple with chickens, pigs and the 2 ducks.
I have tried to remember to stir the concoction every day but know I missed a few along the way. In this old farm house the temperature range has likely varied more than the 65-70 degree range suggested. But after just 21 days this bowl has the whole kitchen smelling like vinegar! Success!
This apple cider vinegar will be mixed equal parts with black strap molasses and drizzled on every animal's food it the course of several days. All of our livestock loves the mix. All the benefits of vinegar with the delicious minerals and nutrients of the black strap molasses.
Sounds tempting, no?
I have tried to remember to stir the concoction every day but know I missed a few along the way. In this old farm house the temperature range has likely varied more than the 65-70 degree range suggested. But after just 21 days this bowl has the whole kitchen smelling like vinegar! Success!
This apple cider vinegar will be mixed equal parts with black strap molasses and drizzled on every animal's food it the course of several days. All of our livestock loves the mix. All the benefits of vinegar with the delicious minerals and nutrients of the black strap molasses.
Sounds tempting, no?
13 February 2012
Chicks in the Brooder-Tweet, Tweet
These chicks are 5 days old in this picture and they survived the 12-16 degree nights of the past weekend. When the weather is super cold we utilize an Ohio style brooder it really cuts the cold out. Add a cardboard "skirt" around the entire thing and the chicks can decide where they want to be. It is just like the summertime under the brooder and more like spring out and about. Everybody loves options! |
Subscribe to:
Posts (Atom)