Saturday the 23rd Pickup

Your first pick up option is this Saturday the 23rd from 8-12pm at the Corner Farmers Market (2200 Walker Ave. Greensboro NC, 27403).  This is our usual Saturday market location, and you can find our table right by the entrance to the Sticks and Stones restaurant. When you’re parking for the markets, it’s best to park in the Suds and Duds parking lot which can be found a little bit further up Walker Avenue at 2114 Walker Avenue. If parking on the street, be sure not to park in any No Parking or Loading Zones.

On this day, we will only be bringing the birds of those who have confirmed a Saturday pick up, so please let us know as soon as possible which day you want to pick up your bird. We prefer cash but you may also pay via credit card or check.

Tuesday the 26th Pickup

Your second pickup option is on Tuesday the 26th from 1-3pm at the Corner Farmers Market location (2200 Walker Ave. Greensboro NC, 27403), only not during normal market hours. We will be set up by the side of Sticks and Stones restaurant, facing Elam Avenue. It is important that you do not park in the Sticks and Stones parking lot, as this interferes with customer parking for the restaurant. When parking on the street, be sure not to park in any No Parking or Loading Zones—there has been an active police presence in the area lately, and they have been quick to give out tickets.

On this day, we will only be bringing the birds of those who have confirmed a Tuesday pick up, so please let us know as soon as possible which day you want to pick up your bird. We prefer cash but you may also pay via credit card or check.

For the Tuesday pickup only—If you are getting a frozen bird, we can begin defrosting your bird for you earlier in the week, so the remaining thawing time is very short at your house. Please let us know if you would like us to begin defrosting your bird for you by this Thursday, November 21.

Turkey Necks, Giblets, & Feet

Your turkey’s neck will be found inside your bird, and the giblet pack will be given to you separately and will be frozen. The giblet packs are included in the price of your bird, but if you would like your turkey’s feet for making broth (or just as a conversation piece at Thanksgiving) they will be an additional $3. Please let us know in advance if you would like the feet or if you would like extra packs of feet, if available!

Sauté With Schmaltz

If you’ve chatted with us lately, perhaps you’ve heard us rave about the many uses of chicken fat!

In fact, Emma likes cooking with chicken fat even more than duck fat and she just loves the flavor. Chicken fat is such a versatile fat that we can’t even imagine the time before we cooked everything with chicken fat!

Among our favorite uses for chicken fat, one that stands out is its use as a canola/vegetable oil substitute. Because chicken fat has one of the highest smoking points, it’s excellent when used for frying eggs or sautéing veggies. Swing by and grab your tub of chicken fat for $1 off!

Drizzle that Chicken Fat!

Chicken fat is amazing when drizzled over veggies before they go in the oven! Rather than using olive oil or coconut oil, chicken fat adds a little something extra that vegetable derivative oils can’t quite match.

Just the other day we cooked up some delicious french fries in our chicken fat, and chicken fat brussels sprouts are super creamy!

If you follow a Paleo or Keto diet, here’s looking at you!

Did You Say Chocolate?

Our newest obsession–chicken fat fudge, made with cocoa powder, chicken fat, vanilla, cinnamon, pumpkin seeds, and sunflower seeds. Oh my. Want to know more? Come chat with us tomorrow at the market!

Fall Foliage Feature: Red!

This Fall Foliage Feature looks at two plants that are native and display similar fall color!

Both blueberries and juneberries (serviceberries) yield sweet and juicy berries, hold their leaves for quite a while during the fall, and display bright red or bright red-orange coloring.

It’s always an added bonus when your edible plants are also ornamental, right?

Fall Foliage Feature: Orange!

Take a look at these two trees that display lovely orange fall leaves!

The first is persimmon, the leaves of which change color over the course of the season… Going from green to yellow to orange and sometimes red. When all of the persimmon’s leaves have dropped, the tree still bears the beautiful orange persimmon fruits—making it a lovely scene even after winter is here.

Hazelnut trees also go orange for the fall season, displaying more of a red-orange shade, and tend to grow as rounded bushes which appear to be big balls of color in the fall!

Only 4 Weeks Till Thanksgiving:
Reserve Your Heritage Bird Today!

With only 4 weeks to go until the big family holiday arrives, now is the time to reserve your pasture-raised, heritage turkey. We still have hens and toms available but this time of year the birds go fast! You can reserve online via the blue button below or you can reserve in person at the Corner Farmers Market. Thanks for making us a part of your Thanksgiving celebration!

Hack #1: Add An Egg

What’s easier than adding an egg? Maybe you’re sick of scrambled eggs or egg salad, but did you know that eggs are much more versatile than used in their classic preparations? The creaminess of eggs makes them an excellent choice for adding to roux, stir frys, bulletproof coffee, soups, or stews to thicken them. Plus, adding an egg or two gives you that extra boost of vitamins B12 and D without having any egg flavor imparted in your meal. Simply wisk the eggs into your dish, stirring heavily, to ensure they get fully incorporated.

Also, adding an egg to your fresh salad helps you to absorb the salad’s nutrients better! And… What burger wouldn’t benefits from a runny-yolked duck egg adorning the patty?

We love duck eggs, and you will too—especially when you try these new and fun ways to boost your daily vitamin and mineral intake!

Hack #2: Save the Fat

If you’re cooking up some delicious duck breast, duck legs, chicken thighs, or whole chicken, be sure to save the fat or drippings that comes off of your dish. This fat shines when used in cooking veggies for stirfry, in home fries, or in other savory dishes.

The amazing thing about duck and chicken fat is that you can reuse this fat repeatedly—something you can’t do with refined oils. The flavorful fat can be used to confit, fry, or for roasted veggies and all you have to do to save it is to strain it and keep it in the fridge. Animal fats are excellent because they’re not refined, they’re resistant to high heat, and they still retain their flavor and health qualities. So, when you buy a cut of our pasture-raised poultry, you know that you also gain a excellent serving of fat—great for adding flavor to any dish.

Hack #3: Replace Water With Broth

Broth adds loads of flavor to any dish, and imparts extra collagen, gelatin, and essential vitamins and minerals into your culinary experience. We use broth for nearly any dish that requires water—especially dishes where the liquid is saved and included in the final meal—like soup, stir fries, rice, or sauces and gravies. We don’t tend to use broth for dishes like beans or greens since this remaining liquid isn’t mean to be saved, but it can be done, of course.

Our favorite is making rice with a turmeric and garlic broth—the rice finishes with a light yellow color and a delicate turmeric bite that beats the hell out of a simple, boring rice!

What about you? What’s your favorite way to use broth in your everyday cooking?

Hack #4: Add Some Liver

Liver is a star, and it’s simply one of our favorites! It’s true that many folks dislike the flavor or texture of liver, but very few deny the nearly magical load of vitamins and minerals that liver contains. If you’re a person who wants what liver has to offer, without the earthy flavor, including liver often in your recipes—in small ways—helps your body just as much as eating one big meal of pan-fried livers!

A few livers can be added to your weekly tomato or pasta sauce, and then blended into smoothness. The flavor imparts a richness, but in small quantities, you can’t taste that it’s liver at all! This is also a great way to “convince” your kids to enjoy liver. Try this in a bolognese or ragu sauce or if you enjoy making your own meatballs, adding 10% liver makes your meatballs richer and more nutrient dense!

One of our regular customers also loves to add liver to her broth, and swears by the richness of flavor and the fact that she couldn’t stand eating liver before she started adding it to her weekly batch of broth. Now she’s enjoying just how easy it can be to include nutrient dense foods in your regular culinary routine—and so can you!

Hack #5: Save Your Bones & Veggie Tops

Let’s take a look at perhaps the easiest thing you can do to add more nutrients to your life! Not only is this tip easy, it’s also all about using items that you already have in the kitchen or food pieces that you may not have thought to reuse.

Making your own broth may seem daunting, but it’s really much more simple than you think! Some people ask us about our favorite recipes but it’s really up to you about which flavors you like the best. Really, any broth is good broth! The easiest thing you can do to make your own broth is to save any bones and cartilage from the birds or mammals you’ve cooked over the week. If you don’t cook meat at home very often, you can save any bones in a gallon Ziploc in your freezer and accrue them over the course of a month or two, making a batch of broth when you’ve filled up the bag.

You can also add loads more flavor by including the skins and tops of onions, the tops of veggies (like celery and carrots), and we’ve even included the tops of okra before—creating a broth that had a light okra flavor but none of the okra sliminess. As we said, it’s really up to you! Whatever floats your boat is the way to go with making broth. Just save what you already have and reuse it to pull out many of the extra vitamins and minerals that are locked inside!

Only 5 Weeks Till Thanksgiving:
Reserve Your Bird ASAP!

With only 5 weeks to go until the big family holiday arrives, now is the time to reserve your pasture-raised, heritage turkey. We still have hens and toms available but this time of year the birds go fast! You can reserve online via the link below or you can reserve in person at the Corner Farmers Market. Thanks for making us a part of your Thanksgiving celebration!

Join Us Tomorrow at
Bur-Mil Park’s Fall Festival

While Emma will be at our usual market location tomorrow, you can find Jason and a large supply of our edible plants from 10am-3pm at the Annual Bur-Mil Park Fall Festival in Greensboro. This gives you another chance to pick up the edible plants of your dreams!

So, you decide: Visit us at the excellent Corner Farmers Market from 8am-12pm to get a double dose of KW Homestead goodies and KW Edible Landscaping Nursery plants or head on over the the Bur-Mil Fall Festival to speak with Jason about planting and to pick his brain about all things plant! Or, both! You can always swing by the Fall Festival after the Corner and grab lunch, pick out a pumpkin, and catch some live music. Emma and Uhtred will certainly be joining Jason there after the market! Also, feel free to send us an email with questions or orders for either fall container stock or dormant season plants. Tell your friends and spread the word. Then come by and see us yourself! 👍🏼