White Oak Pastures had a wonderful Saturday evening with the Albany Museum of Art and Albany Technical College Culinary Arts Department putting on a benefit dinner for the museum. Our very own chef Reid Harrison prepared the first four courses with White Oak Pastures protein- duck, goat and lamb. He also helped direct the enthusiastic culinary students. This evening was a great success for everyone. It was the biggest fundraising event of the year for the Museum, the Culinary Arts students were able to experience the organization and care that go into a large, on-location, fine dining event, and White Oak Pastures was able to share our unique pasture-raised products as well as several of Chef Reid's most popular recipes which we are very proud of. The event featured local chefs Todd...
As we kick off the Fall season of our Community Supported Agriculture (CSA) program, we are excited to introduce you to one of our organic garden managers, Mary Bruce! We love the way Mary involves herself in so many different functions at White Oak Pastures: she’s also a leather craftswoman, a biodiesel chemist, and she oversees our pastured rabbit and honeybee programs. She is smart, engaged, and always has great ideas for making improvements on the farm. Meet Mary, and catch up on what she’s up to this Fall!
White Oak Pastures’ chickens and guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and we need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use when preparing grassfed beef, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.One of the easiest ways to cook a chicken or guinea is by slow roasting it. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the broth you have left. We recommend the following recipe when roasting our pastured chickens and guineas.Ingredients
It used to be very common to buy a whole, half, or quarter of an animal from a farmer you know and trust, and then enjoy having a convenient, steady supply of protein in the freezer. This tradition of buying meat in bulk is making a comeback, and we’d like to make the process a little less intimidating and mysterious, and encourage you to give it a try.