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Anni Lawrence of Vernon is a local food chef guru

who caters select gatherings.  She catered Andrea’s Mum’s Celebration of Life this past spring and this past weekend, catered a wedding for the owners of Pane Vino, in Lake Country.  Anni said “paté again was a party favourite thanks to your amazing chickens and you!”  Thanks to you, Anni!
 Chicken Liver Paté  
Makes 9 square 4 oz./170 ml ramekins.
For baking, the ramekins need to be placed on a rack and baked in a hot water bath.
 250 grams trimmed chicken livers — start with 375-400 grams and trim off all the stringy bits.
  • 100 grams duck fat
  • 100 grams soft butter
  • 3 egg yolks
  • 300 ml 35% cream
  • 1 tsp salt if using salted butter, 1 ¼-1 ½ tsp. for unsalted butter — dissolve the salt in the scalded cream or it tends to settle to the bottom of the ramekins.
  • ½ tsp. black pepper
  • 2 Tbsp. Cognac, brandy or sweet wine
Heat oven to 325 degrees.
Scald the cream and cool. Blend the duck fat and butter in a food processor. Add the chicken livers one at a time. Add yolks one at a time. Add cooled cream slowly, make sure to scrape down sides. Pass the mixture through a fine mesh strainer (very important, this is a velvety smooth mousse-style pate). Mix in pepper and brandy or wine.
Pour or ladle into ramekins. Place ramekins on the rack in the pan. Set the pan on the open oven door, then add almost boiling water to fill the pan 2/3 way up the ramekins. Carefully place pan in the oven (we were warned of the disasters that tend to occur at this stage, hence the cautious directions). Bake for about 20-25 minutes, check the internal temperature with a digital thermometer. The pate is ready at 165 degrees. Watch carefully, if over-baked, the pate will souffle and have a grainy texture. Remove from water bath and cool immediately.

To store, press plastic wrap tight against the surface of the pate. Properly refrigerated it will keep a few weeks.
Courtesy of Joy Road Catering in Penticton
Rosebank Farms was pleased to supply chickens to Blasted Church Winery in Okanagan Falls, for their recent staff barbeque. 

The 2019 production season has been one of our best:  freshly milled locally grown certified organic feed and mild, warm weather with more rain than usual for an Okanagan summer has combined to produce lusher pasture than ever before.  The turkeys are turning into voracious grazers, necessitating a larger allotment of fresh pasture daily while the chickens are enjoying their time in the east pasture with lots of shade from the current hot temperatures.  If you haven’t placed your order for a Thanksgiving or Christmas turkey, don’t delay!   We will have fresh chickens available September 10, 17 and October 3 and then a full range of frozen products through the winter.
We have been especially grateful for the help from Javier Negrete, who returned to Mexico last week after three months of learning English and helping out with chores and small building projects.  His stay was a blessing in sharing the workload and we found his perspective thought provoking in appreciation for this beautiful and peaceful part of the world. Javier was able to attend the rodeo, ride a horse as well as try out waterskiing and other Okanagan summer activities.
photo: Javier, Andrea and Zetteh out for a leisurely ride at Big Bar Guest Ranch

On Now in the Okanagan: Grocery Story - The Promise of Food Co-ops Book Tour

"GROCERY STORY - The Promise of Food Co-ops in the Age of Grocery Giants" Book Tour with Jon Steinman is hosted in Vernon by:
The Sustainable Environment Network Society and Monashee Community Co-op,
Wednesday September 4th - Talk & Book Signing
7 - 9pm at the Vernon Public Library, 2800 30th Avenue, Vernon 


more info:  September 4th facebook event page

and hosted in Kelowna by: 
One Big Table and BC Cooperative Association
Thursday, September 5th - In-Store at One Big Table "Meet the Author Table"  
1 - 2pm at 1440 St Paul Street, Kelowna
Thursday September 5th -  Talk & Book Signing at the Kelowna Art Gallery,
6 - 8pm at 1315 Water Street, Kelowna


more info:  September 5th facebook event page

Our supper last night, all from our farm – roast chicken and carmelized onions in gravy, warm potato salad, beets & greens salad, sautéed summer squash:
Our supper last night, all from our farm – roast chicken and carmelized onions in gravy, warm potato salad, beets & greens salad, sautéed summer squash

We’ll be providing free samples as well as selling a range of our poultry products at The Great Spallumcheen Farm and Food Festival

More info:  The Great Farm & Food Festival Facebook Page
If you plan to attend and want to pre-order, please let us know what you would like by Friday, September 27. 
We now have a good inventory of whole chickens in a variety of sizes from 4.5 - 7.5 lbs.  Prices are on a per lb. basis and birds are available whole in sizes from 4–8 lbs.

Fresh Chickens: 
Last batch of fresh whole chickens for this year is available on October 3rd.

Frozen Products: 
Frozen inventory of whole chickens, chicken pieces, sausages, ground and smoked chicken.
If you want a turkey for Thanksgiving/Christmas, we are taking orders now.

We also sell chicken livers and feet. We also sell hearts by request, cut-up chickens in batches of 5 birds or by the piece. Smoked chicken is available as whole birds or halves. Ground chicken and ground turkey is available in 1 lb. packages. Sicilian chicken sausages and Sicilian turkey sausages are available in packages of 4. We also have inventory of smoked whole turkey, smoked turkey pieces and smoked half chickens which are an easy summer picnic kind of meal. For a full list of our products see our Farm Store on Rosebank Farms' website. We accept COD through the website's farm-store:
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If you would like a tour at any time,
please phone ahead to make sure we are home: 250-546-2712.

Our contact information is:
Andrea and Stephen Gunner
Rosebank Farms
4218 Wyatt Road
Armstrong, BC V0E 1B4

Phone: 250-546-2712
Andrea's cell: 250-308-6146
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Rosebank Farms · 4218 Wyatt Road · Armstrong, BC V0E 1B4 · Canada

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