Ocean Song Farm is offering a CSA (community supported agrigculture) for Label Rouge Chicken. At our Slow Food BBQ in July we had the opportunity to taste the differnece of farm raised chicken (so good). Ocean Song Farm is setting up a CSA and raising 100 more birds. These will be ready November 1st. They will be frozen and vacuum seal/crovec and available for pick up at the farm. Slow Food Cape Cod raised funds to support this family farm and bought a chest freezer to assist in their endeavor to raise chicken. To join the Chicken CSA send a $5.00 (non-refundable deposit) to the farm, this holds the order until the chicken is ready, and will be subtracted from the total upon delivery. Payment by check, cash or paypal. 234 Mayfair Road South Dennis, MA 02660Contact the farm for paypal details Minimum three- per family, we expect them to sell out quickly, so send the check asap. Posted by Mary DeBartolo, Slow Food Convivium Leader
Posts Tagged ‘ocean song farm’
Label Rouge Chicken CSA
Sunday, August 16th, 2009Chicken BBQ Sizzler – Join Us – July 31st
Tuesday, July 21st, 2009
Jen Holloman (our resident cheese maker) and her husband Jay Beitz from Ocean Song Farm are raising French Label Rouge chickens, in support, we preordered 25 for a Community BBQ, (hosted by our members Beth and Kim Campbell and Tom Gainey). This will be a great house party for us to get together, support our local farmers and share in fabulous food.
Early spring I got a call from Jen Holloman, it was just an idea at the time, to raise Rouge Chickens on the shores of Cape Cod for Slow Food. One thing led to another, and the next I knew we were planning a BBQ. Location was next, and our members Beth and Kim Campbell, and Tom Gainey, offered to host at their home in Brewster. They have connections to a very large BBQ with rotisserie, I suggested a keg of Cape Cod Beer, next thing you know we have a community supper for July – a house party of sorts.
So here is the deal, we will BBQ the chicken, and tap a keg of Cape Cod Beer. We ask that members bring something local to share – a side dish/dessert/appetizer, along with a beverage of your choice. Cost is $25.00 per person, location is in Brewster – will provide directions. It should be a fun night for all of us to get together under the stars and talk local foods and get to know what Jen and Jay are doing at Ocean Song Farm. Event will be held rain or shine.
I am really curious about tasting Label French Rouge Chickens, since they are regarded as the best poultry in the world. The birds are traditionally raised, free ranging and are all about taste that is vividly distinguishable from industrial breeds. Jen and Jay have raised the chicken at Long Pasture Sanctuary, Cummaquid and they are protected in their little “chicken tractors”. This breed is a slow growing bird (81 days), raised in harmony with nature and fed an all grain diet.
Event: Community BBQ
When: Friday July 31st
Time: 6:00 PM
Where: Brewster MA (will send directions)
Cost: $25.00 per person
What to Bring: One Local Side Dish (appetizer, salad, dessert, cheese…. or what ever you would like to share) and your choice of beverage
RSVP: Mary at slo
Post by Mary DeBartolo – Slow Food Cape Cod Convivium Leader
Cheese Making Class – May 17th 1:00 to 5:00 East Orleans
Sunday, May 10th, 2009
Here are the details for those attending the Cheese Class Sunday May 17th from 1:00 to 5:00. Class is sold out, so if you have an interest, send me a note and we can start a wait list for another class in June.
Slow Food Cape Cod is offering a cheese making workshop with Jen Holloman and her husband Jason Beetz (head herdsman) from Ocean Song Farm. When: May 17th from 1 to 5PM – limited to 6 participants, will plan more in the future for those who have an interest. Please email me if you would like to attend, once I confirm your spot, please send check.
Where: East Orleans – My House – will send directions, once you are confirmed (508) 237-3191 cell #
Cost – $40.00 per person (or $65.00 for two people sharing one pot) – non refundable (unless we fill your spot) Payable in Advance to: Mary DeBartolo / PO Box 203 / East Orleans MA 02643
What to Bring:
one gallon or larger stock pot, colander that fits inside the stock pot to drain the curds and whey, baking dish or other large container to plunge the stock pot into an ice bath, candy making thermometer (to 220 degree Fahrenheit), metal whisk, metal spoon, container to bring home cheese , toppings for cheese we will share in class (herbs, spices, edible flowers, anything that inspires you). I have extra equipment, and will have on hand for those that would like to borrow.
Jen and her husband Jason Beetz, have a herd of goats, living the good life – grazing on grass, in Barnstable. She has agreed (yeah) to teach Slow Food members and friends how to make cheese with fresh goat milk from Oak Knoll Farm. We will be making both chevre and ricotta from the goat milk. This will be a hands on activity! In addition to making the cheese, Jen is going to bring some pre-made plain chevre that we can flavor with our toppings. I’ll supply the crostini, crackers, bread and other food items to savor with our chevre (and some wine).
Posted By: Mary DeBartolo – Slow Food Cape Cod Convivium Leader
Cheese Making Class – November 16th 1-5PM East Orleans
Tuesday, November 4th, 2008
Slow Food Cape Cod is offering a cheese making workshop with Jen Holloman from Ocean Song Farm. When: November 16th from 1 to 5PM – limited to 6 participants, will plan more in the future for those who have an interest. Please email me if you would like to attend, once I confirm your spot, please send check.
Where: East Orleans – will send directions
Cost – $40.00 per person (or $65.00 for two people sharing one pot) – non refundable (unless we fill your spot) Payable in Advance to: Mary DeBartolo / PO Box 203 / East Orleans MA 02643
What to Bring:
one gallon or larger stock pot, colander that fits inside the stock pot to drain the curds and whey, baking dish or other large container to plunge the stock pot into an ice bath, candy making thermometer (to 220 degree Fahrenheit), metal whisk, metal spoon, container to bring home cheese , toppings for cheese we will share in class (herbs, spices, edible flowers, anything that inspires you). I have extra equipment, and will have on hand for those that would like to borrow.
Jen and her husband Jason Beetz, have a herd of goats, living the good life – grazing on grass, in Barnstable. She has agreed (yeah) to teach Slow Food members and friends how to make cheese with fresh goat milk from Oak Knoll Farm. We will be making both chevre and ricotta from the goat milk. This will be a hands on activity! In addition to making the cheese, Jen is going to bring some pre-made plain chevre that we can flavor with our toppings. I’ll supply the crostini, crackers, bread and other food items to savor with our chevre (and some wine).