Our pork is raised on small family farms in Pennsylvania and New York and is not mass produced. There are only about thirty farms that meet the specific criteria to raise the natural pork I purchase. You may be familiar with the words pig, hog or swine. These are generic terms used when referring to a pig. A male pig is called a boar, a virgin female is a gilt, a pregnant female is a sow and the babies are piglets. Pigs, by nature are a non-aggressive animal unless a sow is protecting her young litter or a boar is provoked. Interestingly enough, pigs prefer a cooler environment to a warm one as they do not have sweat glands and therefore like to keep cool with water and not the mud baths we typically see them in. Pigs will actually remove themselves from their living area to relieve themselves!
On small family farms, sows are bred only twice a year, unlike a mass produced farm where they are bred soon after weaning their young. Once bred, sows spend their days in a safe, moderately enclosed environment where they are free to roam indoors. They can be hostile to other pregnant sows and may be separated to avoid any problems. A sow carries her babies for approximately 114 days (less than 4 months!). Each litter may yield 7-12 piglets with a birth weight of about three pounds each. They can double their birthweight in about seven days. The piglets will nurse for approximately 4-6 weeks before being weaned.
Recipe of the Month
(Spanish Egg and Potato Omelette)
Submitted by Justin Herman from www.seriouseats.com
8 large eggs
2 cups extra-virgin olive oil (see paragraph 7 below)
1 1/2 lbs Yukon Gold potatoes, peeled,halved, and thinly sliced crosswise
3/4 lb yellow onions, thinly sliced
1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
2. Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulate heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.
3. Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.
4. Meanwhile, wipe out skillet. Add 3 tablespoons reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.
5. Working over a sink, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 or 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
6. Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with allioli (http://www.seriouseats.com/recipes/2015/01/two-minute-foolproof-aioli-re...). Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre-size snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving.
7. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.
NOTE: You can also add any other vegetable(s) that you like.
October Calendar of Events
Breast Cancer Awareness
Liver Cancer Awareness
October Calendar of Events
10/1/18 Child Health Day
10/8/18 Indigenous Peoples Day
10/12/18 Parents & Family Weekend at UD
10/13/18 Birthday of the US Navy
10/13/18 UD vs Elon 3:30 pm
10/14/18 United Nations Day
10/16/18 National Bosses Day
10/27/18 Make a Difference Day
10/27/18 UD vs Towson 3:30 pm
As part of our anniversary month, Herman's will be promoting our 2nd annual community fund raiser. For each pound of ground beef purchased, Herman's will donate fifty cents to the Newark Area Welfare Committee.