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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!

Feed and Fodder

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Take a look at some of our young ducks and our American Guinea hogs & Tamworth’s enjoying non-GMO sprouted barley fodder! photo (3)   photo (5)

We have incorporated a fodder system on the farm for a few reasons.  Not only does fodder provide great benefits to the animals by giving them a nutrient boost improving their overall health and performance, but it also provides a higher quality meat with better texture.  Our fodder set-up pictured to the left shows the top set of trays spread with non-GMO barley seeds that have been soaked for 24 hours.  The bottom trays are the sprouted seeds at varying stages – 5, 6 and 7 days.  Another benefit of sprouting fodder is that it reduces our daily feed cost.  So, it’s good for our animals and good for our farm!   photo (6)

 

 

In our previous post we mentioned our switch to non-GMO feed.  We have gone one step further on this feed delivery and have custom blended a corn-free, non-GMO whole wheat based feed.  Corn and soybeans are destroying American agriculture and having a wheat based feed has enabled us to move away from corn completely and it greatly reduces the amount of soybeans we need.  Our next step…eliminating soybeans!

Big News on the Farm!!

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We are happy to announce that we have contracted with Hiland Naturals to source Certified Non-GMO Feed!!  We have always been dedicated to the Non-GMO cause and are thrilled to be able to feed and support this healthy product.

More GOOD NEWS for our retail customers is that we now offer “Freezer Stuffer” orders at WHOLESALE PRICES!!  This will require a little more effort on the part of the customer.  It will work like this…whole birds only, delivered in bulk (minimum 10 “birds” – any combination of ducks, chickens, quail, rabbit, American Guinea Hogs and turkeys as available), unwrapped.  This will allow you to prep and wrap your birds the way you want.  All orders will be billed and are payable Net 7.

We are committed to providing LOCAL, B.T.O. (Better Than Organic) product at a more than fair price.  Our investment in Non-GMO Feed is HUGE for a farm our size and we appreciate your continued support.

Ducks…Food and Science!

oh-ext-beachside_500We are super psyched to be the featured farm as part of The Ocean House’s Farm + Vine Dinner on February 6th featuring Chef Adam Halberg, Culinary Director of Barcelona Wine Bar.  Our Pekin duck will be featured in the Second Course prepared with roasted sunchokes.  My mouth is watering!

IMG_6066We recently had Yale researchers visit the farm…they are trying to understand molecular aspects of bird physiology.  How do ducks find their food?  How do they discriminate between right and wrong food?  What molecules help them do so?  These are fundamental physiological questions that the researchers seek to answer by analyzing the molecules that are present in nervous systems of ducks.  And when it comes to finding the right duck for research – no bird works better than MarWin Farm duck!  We are thrilled to be part of Slav, Elena, and Marco’s research efforts.  So there you have it…Food and Science!

If you would like our ducks or any of our other products - for food or science -  visit our How to Buy and Products pages.

Happy New Year!

MWF WinterHappy New Year everyone!  Although it’s hard to believe on a day like today, it won’t be long before the crocus and daffodils are pushing their way through the soil reaching for spring’s sunlight.  But for now, we must bear the winter elements, hibernate a little bit longer and EAT!  We’ll have plenty of Duck all winter long, along with some Chickens and Quail.  Stay up-to-date on what we’ll have available by subscribing to our email newsletter.

Check out our How to Buy page to find out how you can get MarWin Farm products in your kitchen.  We’ve made it easy for everyone!