The Sunworks Blog
- 6-8 sunworks farms chicken legs
- 1 bunch green onions
- 2 garlic cloves, minced
- 2 ½ Tbsp fresh ginger, minced
- 3 tablespoons apple cider vinegar
- 3 Tbsp olive oil
- 1 Tbsp Certified Organic GMO free wheat free tamari
- 1 Tbsp fish sauce
- 2 tablespoons honey
- ½ teaspoon toasted sesame oil
- 2 teaspoons celtic sea salt
- ¼ cup fresh parsley, minced
- chives – for garnish
- Freshly ground pepper to taste
- Combine all marinade ingredients into a food processor and blend until smooth. Taste and adjust for seasoning.
- Wash and pat dry chicken
- Line a baking tray with parchment paper and lay chicken legs on tray. Pour marinade over top of the chicken, flipping the legs over to ensure the marinade covers all parts of the leg.
- Place in the fridge to marinate for 2 hours.
- Preheat oven to 350F and bake legs for 20 min. Flip and bake for an additional 20 min.
- Garnish with parsley and chives and serve
- 2 lbs Sunworks Farms lamb shoulder roast
- 2 ½ Tbsp fresh rosemary, minced – divided
- 2 ½ Tbsp olive oil
- 1 ½ tsp celtic sea salt
- 1½ tsp freshly ground black pepper
- 2 yellow onions, sliced
- 20 organic dried apricots, sliced in ½
- 1 cup homemade chicken bone broth (rosemary infused)
- 1 bunch green onions
- In a small bowl, combine rosemary, salt , pepper and olive oil and stir to combine.
- Rub lamb shoulder roast with rub, covering all sides.
- Wrap the roast tightly in parchment paper and in a sealed glass container and let sit overnight.
- Preheat oven to 325F
- Slice onion and apricots and lay on the bottom of a roasting pan. Sprinkle with rosemary. Add chicken broth to cover.
- Lay lamb on top of your onion/apricot mixture and roast for 4 ½ hours or until lamb can easily shred with a fork.
- Remove from oven and transfer to a serving platter. Pour apricot sauce on top of the roast and garnish with green onions and additional salt and pepper to taste
Thanksgiving is a time to be thankful for many things in our lives. Sheila and I sometimes get caught up in the busyness of life and don’t take the time to reflect on how we are so blessed. One of the greatest blessings in our life, in addition to our family, is the opportunity to provide our fellow consumers of food with products that are ethically raised and processed. We are so proud to say to our customers that we are the farmers and that we have taken responsibility in every facet of producing the food that we raise and sell. Sheila and I oversee every detail to assure our customers that the food they are eating is the best food that can be provided.
We are thankful for the land that we have the opportunity to steward. We don’t own this land we only borrow it from our grandchildren. We keep very focused on improving our land so the land will sustain future generations. This is the reason that we are organic. This allows us to prove beyond a doubt that we love our frogs by not spraying toxic chemicals on our land that would end up in our ponds and drinking water. We need to give back to the land as much as we take and by using holistic methods of land management we can keep our land growing abundantly for generations.
We are also thankful for the animals that sustain us. When we raise animals we are compelled to raise them with respect, love and gratitude. We are certified humane by an organization that has the highest animal welfare standards in Canada and we push ourselves to gain ongoing knowledge in the most advanced ways of raising our animals ethically and humanely.
We are thankful for the social conscience that organic farming has instilled in us. By growing food we are able to understand the cycle of life and also the need for clean food for all the world. Whoever and wherever we are in our lives we need to be able to grow and purchase food that isn’t produced in a corporate system that doesn’t respect food and life. We truly believe that Genetic Engineering is wrong and that man doesn’t have the right to mess with and destroy the genetic makeup of living organisms.
Relationships we have with our customers are precious and we are very thankful for the people that support us and the way that we think.
Clean, ethical food is the foundation of life.
Turkey Cooking Instructions.
Since the farm office will be closed over Thanksgiving long weekend. We thought that we would post the turkey cooking instructions that we hand out to customers at the markets in case there were any questions.
Our Turkeys are Orlopp Bronze turkeys. This is a Heritage Breed. It is a cross between a Wild Turkey and a broad breasted white bird. They are “black-feathered” birds. The meat is a light caramel color and boasts a very rich flavour (since the feathers are dark on this breed…the pin feather holes on the bird may look like tiny ink spots)
The white meat is not a pure white like other birds but a light caramel colour. Our birds will cook faster than a conventional bird.
Store your bird in your fridge at a temperature below 4 C until you are ready to prepare and cook it.
Before you roast or stuff the turkey make sure that you have removed the plastic bag of organs that are in the cavity or neck of the bird.
Cook your turkey covered until the last hour of cooking when you can cook it uncovered to brown the skin.
Based on our experience a 15lb turkey cooks in 3 hours at 375F, a 20 lb turkey cooks in 4 hours at 375F. When it is done remove from the oven cover it loosely with foil and let it rest for 15-20 min so that the natural juices are locked in.
There are many factors that can affect how fast your turkey cooks including your oven, pan, and preparation. One way to know if your turkey is cooked is to take the temperature of the bird in the thickest part of the thigh without touching the bone. The meat thermometer should read 170 F.
There is no cost for the class however we will require a $10 deposit with registration in order to hold your spot. When you arrive at the class you will be given a $10 Sunworks Farm gift certificate.
To register or for more details please come see us at our Sunworks on Whyte location. 8135-102 Street Edmonton. Or phone our meat counter at 1-780-988-5655 extension 208.
We are currently working on similar classes for Calgary that will hopefully take place in November and December and we will announce these classes via the Website, Facebook and Twitter.