February 27, 2017

Exclusive Offer


All Chicken products are now 15% off. Order Today! Sale price ends 6pm Friday March 3rd. Prices shown reflect discount. Raised on fresh grass, local organic feed and lots of room to roam.


Ordering is Easy!

1 -  Click HERE to see the most up-to-date list of products that are available right now in our online store.

2. - Select your items (please note: 15% has already been taken off all poultry products in the store)

3.- After checking out we will send you a confirmation email to confirm your pick-up details


Bowie Pickup Location: Kenhill Center (2614 Kenhill Dr, Bowie, MD 20715)
Date/Time: Sunday March 5th at 10am



Questions? Send us an email at myfarmer@goodhopefarmstead.com or call 240-367-9676



February 14, 2017

1 Chicken, 3 Meals (Crock Pot Chicken, Pot Pie, & Salad)





Below is just one sample of many different ways to utilize a whole chicken throughout the week. 

For Meal #1, you can use any crock pot, oven, or grilling recipe where you are cooking the whole chicken. How far you are able to extend your chicken depends on how many people you are feeding and what size chicken you are using.

We used a 4.5lb chicken and fed:
Three people for Meal #1, Four people for Meal #2, and Three people for Meal #3.

TIP:  Don’t forget you can use the leftover carcass (bones) to make broth. Freeze some of the broth in ice cube trays, that way you can defrost and use small amounts in soups, water for cooking veggies, or anything you want to add extra flavor too. 


MEAL #1
Crock Pot Honey Lemon Chicken
Original Recipe Found Here 


 
 Ingredients

  • 2 tablespoons olive oil
  • 1 whole roast chicken
  • 4 tablespoons butter, softened
  • 1 to 2 teaspoons lemon pepper
  • 1 whole lemon
  • 2 tablespoons lemon juice
  • ½ cup honey
  • ½ cup orange juice
  • salt, to taste

Instructions
  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Rinse chicken and dry thoroughly.
  3. Clean out the chicken cavity.
  4. Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
  5. In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
  6. Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. I find it easier to spoon a large chunk of the butter under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
  7. Add chicken to the skillet and cook 8 minutes per side.
  8. Remove from heat.
  9. Pierce the lemon all over with a fork and place it inside the cleaned out cavity.
  10. Combine lemon juice, honey and orange juice in a small bowl; whisk well.
  11. Transfer chicken to the crock pot, pour the prepared honey sauce over it, and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours.
  12. Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken. You may want to put the lemon in a bowl and squeeze the juice out with a spoon or fork.
  13. Serve

MEAL #2
Homemade Chicken Pot Pie

















After the left over chicken has cooled from meal #1. Pull all the meat off the bones.
 
This recipe can easily be altered to your taste. You can replace the frozen veggies for raw, and add or cut back on any of the seasonings.

This is a great recipe to freeze leftover pieces of pot pie and thaw out for a quick weekday meal. 

Note: It's best to use a deep dish pie plate to cook the Pot Pie in.


Ingredients:
  • 1lb rotisserie chicken meat
  • 2 cups frozen mixed veggies
  • 1 cubed potato (optional:  put the potato in the microwave for a couple minutes to slightly cook – you still want potato to be firm)
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 to 1 tsp poultry seasoning
  • 1 egg white
  • 1 3/4 cup chicken broth + just enough additional broth to cover veggies for cooking.
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crust

 Instructions
  1. Preheat oven to 375 degrees F
  2. In a saucepan, combine frozen veggies and cubed potato. Add enough broth to cover and boil for 10 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Taste test....if not salty or seasoned enough add a small amount more until satisfied– this will be the base flavor of the pot pie. Remove from heat and set aside.
  4. Brush the bottom pie crust with egg white and then bake 6 minutes in the oven
  5. Mix the Chicken, Veggies, and Sauce mixture together in large bowl.  
  6. Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  7. Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. 


MEAL #3
If you have any let over chicken from the previous meals, it makes a great topping on any salad.



January 31, 2017

Bowie Winter Pick-Up Site

We are making deliveries to the Bowie area during the off season. (November to April)

Pick Up Time & Date: 1st & 3rd Sunday of every month @ 10am
Pick Up Location: Kenhill Center
(2614 Kenhill Dr, Bowie, MD 20715)


Place your order online, we'll send you a confirmation email to confirm your pick-up details.

 If you have any questions, don't hesitate to contact us at myfarmer@goodhopefarmstead.com

October 22, 2016

Sweet Potato and Andouille Soup

This is a wonderfully spicy soup. Perfect for a Fall day.

Sweet Potato and Andouille Soup


Note: since this soup is a bit spicy, if you would like to take some of the heat out of it you can reduce the amount of cayenne pepper or omit it all together. 

INGREDIENTS:
  • 3 tablespoons peanut oil (I used Extra Virgin Olive Oil)
  • 1 1/4 pounds Sweet Potatoes
  • 1/2 pound andouille sausage crumbled or pulsed in a food processor (if you have sausage that's in a casing you can cut the casing off and crumble the sausage)
  • 1 cup julienned onions
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh chives

DIRECTIONS:
  1. Coat the sweet potatoes in 1 Tablespoon of the peanut oil and place in a baking dish. 
  2. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender in a 400 degree oven. You can also cook them in the microwave if you are pressed for time.
  3. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. 
  4. Reserve the sweet potato flesh until ready to use. 
  5. Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. 
  6. Add the andouille sausage to the pot and saute until the sausage is cooked and well caramelized. Stirring constantly 5-6 minutes. Set aside until ready to use.
  7.  Add the onions and saute until softened, 3 to 4 minutes. 
  8. Add the minced garlic to the pot and cook, stirring for 30 seconds. 
  9. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer. 
  10. Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend in an immersion blender or in batches in a bar blender until smooth. 
  11. Return the soup to the pot and stir in the heavy cream. 
  12. Season with salt.
  13. Garnish with the cooked andouille, chopped chives and serve. 

Recipe courtesy of Emeril Lagasse, 2006