Friday, January 28, 2011
Tuesday, January 25, 2011
- Samples from caterers and bakers
- Drawing for a party at Indy's Kitchen for 30 people or more
- Monon Coffee samples and your favorite drinks
- Conversation with food Entrepreneurs
Monday, January 24, 2011
Sunday, January 23, 2011
Thursday, January 20, 2011
We want to take a moment to thank you all for your prayers and support. It has been comforting to hear the concern and understanding in the voices of those who have contacted us in regards to the loss from the fire. We are working on finding a facility to have a temporary partner relationship with while we rebuild our processing facility. As we explore this option, we ask that you continue to be patient while we take the time needed to pursue a new plan.
Many kind-hearted people have offered to help in any way they can. Thank you so much for that generous offer. This Old Farm was insured at the time of the fire. However, the funds provided will not cover the cost to rebuild the facility. We thought it would be helpful to us and to you to provide a list of ways you are able to help.
Our “Wish List” is as follows:
- Financial contribution of any amount (proceeds to rebuild the facility)
- Equipment storage while we rebuild
- Volunteers for clean-up crew or anyone with professional experience
- Ideas to help our efforts
- Pledges for restoration and supplies
- Meat processing equipment and stainless steel tables
- Office equipment (nearly new computers, executive desks, phone systems, folding chairs and tables)
Thank you again for your thoughts and prayers and patience. You are very important to us. We look forward to providing healthy foods to the community in the New Year!
The This Old Farm Team
9572 W Co Rd 650 S
Colfax, IN 46035
Friday, January 14, 2011
Wednesday, January 12, 2011
Spring- Rain and warmer weather signal the growth of tender grasses and legumes as well as the appearance of insects. The pasture grows quickly this time of year and the hens consume large amounts of grass which contains xanthophylls, a naturally occurring pigment that causes the yolk color to intensify during late spring. With the increased daylight hours the hens produce more eggs this time of year than at any other. For those who love eating based on the seasons- eat more eggs in the spring! Each spring a new batch of hens come to live at the farm. They are around five months old when they arrive and are just beginning to lay eggs. When a hen first begins to lay, the eggs are very small but within a few weeks the pendulum shifts and she lays extremely large eggs- many of them containing two yolks. During her first year of laying a hen will produce an average of 20 dozen eggs.
Summer- Grass growth is slower than in the spring but by rotating the hens to fresh pasture there is always plenty of grass to eat. Grasshoppers and other bugs are abundant and supply the hens with an excellent source of protein. The heat can be stressful for the hens causing them to lay fewer eggs. By midsummer the egg yolk color is not quite as rich as it was even a few months earlier.
Fall- During this time of year there are many interesting things for hens to eat- mature seed heads, the last of the bug population, produce remains as well as pumpkins. As the amount of daylight decreases this signals the hens to molt. They renew their plumage over a period of several months. During molt they lay fewer eggs or stop laying all together. After a hen molts she lays larger eggs, but fewer than before molting occurred. A second batch of hens joins our farm in the fall. Staggering these two batches, one in the spring and one in the fall, helps to keep our egg supply consistent for our customers.
Winter- As the hens put their energy toward staying warm instead of producing eggs, production drops. The shorter length of daylight also plays a part in the hens producing fewer eggs. We have a light that heats the their house in the early morning and also signals the beginning of the day. The hens spend hours scratching through the hay we feed them searching for the best parts, the tender alfalfa leaves. Yolk color is more pale this time of year than any other.
We invite you to enjoy the changing seasons with our flock!
Monday, January 10, 2011
This competition is open to young cooks in Indiana who are under twenty-seven (27) years of age and who are employed full-time by a Chef or Maître deemed to be in good standing with the Chaîne des Rôtisseurs.
Each competitor will receive an identical mystery basket. After examining the mystery basket, competitors will have thirty (30) minutes to compose a three-course menu of their choice prepared for four (4) people, consisting of individual plates for Appetizer, Main Course, and Dessert. Only after the 30 minutes has elapsed are the competitors allowed to commence preparation at their designated kitchen station. They then have three (3) hours to prepare the items and must begin their presentation to the Jury within their designated 30 minute window (10 minutes for each course, consecutively, and strictly timed). Each of the three courses will be judged independently by the following criteria:
- Taste (maximum 15 points)
- Presentation (maximum 5 points) and
- Originality (maximum 10 points).
In addition, there will be a kitchen judge who evaluates each competitor on:
- Kitchen Techniques (maximum 35 points)
- Organizational Skills (maximum 15 points)
- Product Utilization (maximum 15 points)
- Professionalism (maximum 20 points)
- Sanitation (maximum 15 points) and
- Timing (In case of a delay in the presentation of a course, one point will be deducted from the competitor’s score for every minute late in an individual time slot).
The winner of the competition is the chef who accumulates the highest point total out of the maximum possible score of 460 (four tasting judges x 90 points each plus one kitchen judge x 100 points). In the event of a tie, the title will be given to the competitor with the highest score in taste; if still undecided, the highest score in presentation will be used.
Chaîne des Rôtisseurs (http://www.facebook.com/l/
For this competition, the Chef's Academy will provide their kitchen space and the following individual equipment:
- Gas stove with 4 burners and an oven, a stainless working table with an accessible sink for each competitor
- Refrigerator space (at least three shelves per competitor) - Freezer space (at least one shelf per competitor)
- Food processors (at least 1 for 2 competitors)
- Mixer with whisk and paddle (at least 1 for 4 competitors)
- Kitchen scale (at least 1 for 2 competitors)
- Small equipment for the kitchen and in sufficient quantity for each competitor: large cutting board and a meat/fish/poultry board (one for each competitor), strainers (different sizes), chinois, mixing bowls (different sizes), small bowls or containers, measuring pitchers, kitchen spoons, rolling pin, wooden spoons, large whisks, small whisks, baking sheets, sauté pans, non-stick pan, sauce pan (various sizes), sauce pot, pepper mill, plastic stretch film, aluminum foil, trash bin, hand sink, paper towels (one role per competitor), side towels, aprons, parchment, string and acetate (clear only)
- Plates: white, round, without additional markings or decoration and of the following sizes:
Appetizer: 10"-12"; Main Course: 12"; Dessert: 10"-12"; Optional: deep dish plate not larger than 12" - First aid kit and a plan for medical assistance, if needed, and
- Water for the kitchen judge, competitors and helpers, and a clock visible (not digital) to the competitors.
Competitors may bring their own knives, ring molds, cutters, vegetable peelers, blowtorch, skewer (only for cooking), small spoons, scoop, oven towels, piping bags with tips, spatulas.
Competitors may not bring cell phones, turning slicer, cooking utensils not found in the kitchen, mandoline (any type), recipes, pasta machines, individual use ice cream machine, dishes for displaying courses, transfer acetate, formulas or drawings not developed during the 30 minute menu writing period and any tool that the Conseiller Culinaire determines would give an individual an unfair advantage in the competition.
Competitors will be invited and encouraged to attend, as guests of the Indianapolis bailliage of the Chaîne des Rôtisseurs, the gala awards banquet where the competitors will be honored and the winner of the competition will be announced. This banquet will be held at Meridian Hills Country Club, 7099 Spring Mill Road, Indianapolis, IN 46260, at 5:30 p.m. Chef Joe Miller and his staff will be preparing a multi-course extravaganza with selected wine pairings that will highlight the evening.
If you are interested in participating in this competition, please send the following items to the Indianapolis Young Chef Competition Committee firstname.lastname@example.org:
- current contact information
- updated resumé, including date of birth and
- a short (approximately 150 words) essay explaining both your interest in the competition and your long term goals in the culinary field.
These materials must be received no later than 6:00 p.m. on January 28, 2011. The committee will select not less than three (3) and not more than four (4) young chefs for the event. All applicants will be notified of their status no later than Tuesday, February 1, 2011.