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Duck Sausage is BACK!

Available right now at Beckwith Brook Farm stand… our own DUCK SAUSAGE!  Three flavors available while supplies last…

CarmOnionSageSausage

Caramelized Onion & Sage

GreekHerbFetaParlseySausage

Greek Herb Feta, Parsley & Black Pepper

BlueberryLemonBasilSausage

Blueberry & Lemon Basil

Jack McConnell Photography

The farm was recently visited by photographer Jack McConnell.  Jack’s latest project is shooting portraits of Connecticut farmers.  His portraits are currently on display at Firebox Restaurant in Hartford and starting in August they will be on display at Good News Cafe in Woodbury.  We were happy to give Jack a few minutes of our time and these are the results of the shoot…

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New Farm Stand Location!

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We have EXCITING news for everyone!  Our products will be available starting this weekend at Beckwith Brook Farm right here in New Hartford and right down the street from our farm.  Our friend Gina Gill opened her Farm Stand at 761 Steele Road, New Hartford this past weekend.  Gina uses organic practices and grows a variety of produce.  She also makes delicious pestos, jams and baked goods.  The refrigerator is being delivered this week and we hope to have some products in their by the weekend.  To start we will have whole chickens and ducks; then down the line we are exploring a product line to include Duck Breast, Duck Confit, Rendered Duck Fat, Duck Sausage and more!  

This week Beckwith Brook Farm Stand has their own Kale, Egyptian onions, Radishes, Garlic Scapes, Chives, Mint, Summer Savory & Tarragon as well as Garlic Scape Pesto, Kale and Walnut Pesto, Strawberry Jam and Strawberry Rhubarb Jam.  Gina also has Native Strawberries from a local farm.  Stop by and say hello and grab some farm fresh food!

Stay tuned and we will keep you posted as new items become available!

These are Long Island Pekin ducks. They came from the last operating duck farm in Long Island… Huge thanks to Paul for allowing us to buy some of his stock.

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These little guys arrived this morning. In about 6 months they will be breeding stock and further down the line we hope to be able to offer them in addition to our Pekin duck. The Aylesbury is listed as critical on The Livestock Conservancy Priority List. Having originated about 40 miles north of London, this duck breed was one of the first to arrive in the US from Europe. Aylesbury were renowned for their white skin (most ducks have yellow skin), fast growth and high percentage of mild flavored meat. We are thrilled to be participating in the conservation of the Aylesbury duck.

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What a long time coming !!  but I think maybe Springs around the corner. ..

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As we have our first duck egg of the season!!!

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Savory Duck Bacon

Kenny had a great idea to use some of our leftover ducks and make a savory duck bacon.  So while he was getting the barn in order, I broke down a couple of ducks, mixed together some savory ingredients and took the first steps in creating a Savory Duck Bacon.  The ingredients are simple and you probably already have them on hand.

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4 cloves garlic, minced

3 tbsp kosher salt

2 tbsp dark brown sugar

2 tbsp course ground black pepper

4 bay leaves, crumbled

4 or 5 sprigs fresh thyme

Combine all ingredients.  Mix well.

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Place your duck breasts, I recommend 2-4 lbs total, in a resealable bag.  Add your spices and rub over the breasts to give a uniform coating.  Seal your bag and refrigerate for 7 days.  Turn the bag over every other day and rub the meat to redistribute the seasonings.

Remove the breasts from the cure, rinse well and pat dry with paper towels.  Preheat oven to 200 degrees.  Place duck breasts on a baking sheet and roast until it reaches an internal temp of 150 degrees.  Begin checking temp after 1 hour.  Cool to room temp, wrap well and refrigerate until chilled.  This can be refrigerated for up to two weeks.  When ready to use, cut in 1/8 inch slices and saute slowly until fat in rendered and bacon is crisp.

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We added our Savory Duck Bacon to some leftover pasta with feta cheese and fresh parsley.  Try it with your eggs in the morning, or any way you would use traditional pork bacon.  Enjoy!

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Baby, it’s fall outside…

photo (7)What an unbelievable stretch of absolutely beautiful fall weather.

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These local apples are being cooked down in Barden Farm’s Carmelized Onion and Roasted Garlic Jelly with a splash of white wine, fresh sage and cracked pepper.

 

 

 

 

photo (9)The apple “sauce” spooned over skinless duckling breasts rubbed with garlic,  seared in a small amount of duck fat to medium rare and cut on the bias. Duck legs slow cooked in homemade pepper jelly.  It doesn’t happen everyday, but today this is lunch on MarWin Farm.

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The chickens love free-ranging but like Pavlov’s dogs, when they hear the tractor coming with grain, they run toward it.

 

 

 

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The little fatties are getting, well…fat.  They love roaming around the farm foraging and eating acorns.  This is what makes them taste so good!  They also love sitting in a pile of spilled feed and pigging out!