It's been a while

So much has happened since our last blog update. Too much to write about here, so I hope you all have been following along on our Facebook page or on our Instagram feed. Now that Spring is finally here, we will be offering new items in our store online. So check them out and place an order!


Breaking down a whole chicken

One of the cooking classes we will be having at the farm this summer is how to break down a whole chicken. This technique takes away the mystery of how to use a whole bird. Buying whole chickens gives you so much more flexibility to prepare your meal in so many different ways (from roasting an entire bird, to only using the breasts or only dark meat....etc) and the leftovers from the break down makes for a perfect chicken stock. PS, using one of our birds makes it even tastier! (Photos by Laura Moss Photography)

History of the Bresse chicken

The chickens of the Bresse region have long enjoyed a high reputation. The lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings".[1] The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936;[2] this became an appellation d'origine contrôlée (AOC) in 1957.[1] Today the poulet de Bresse has the reputation of being the best quality table chicken in the world.[3] The chef Georges Blanc, who is from Bourg-en-Bresse, has been president of the Comité Interprofessionnel de la Volaille de Bresse, the association which oversees the product, since 1986.[4] Alan Davidson described the poulet de Bresse as the "aristocrat of modern table poultry",[5] and Heston Blumenthal selected it for one of the dishes in his book In Search of Perfection.[6]

Farm Day is just around the corner!

This Saturday, October !, 10am-4pm, come visit the farm, get some chicken, eggs, goat cheese, jams, pickles......