Winfield Farm

6-8 Italian sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 T olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 T balsamic vinegar

Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.

Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.

Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.

Remove bay leaf and serve with portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.

For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.

Current Products & Prices

Thu, 29 Apr 2010 15:07:05 -0500

Pork

Sausage - $6 per pound

-Varieties-

Apple Maple Breakfast	Small Breakfast Links	Sweet Italian
Ground Pork (make your own)		Smoked Jalapeno

Bacon (sliced & smoked) - $7 per pound

Ribs - $6 per pound

Chops - $7 per pound

Shoulder Roast - $6 per pound

Liver - $4 per pound

Stew Bones - $3 per pound

Smoked Jowls - $7 per pound

Smoked Ham - $60 for a 12-14 lb ham

Lamb or Goat

Chops - $8 per pound

Leg - $7 per pound

Ribs - $6 per pound

Stew Meat - $6 per pound

Ground Meat - $6 per pound

Stew Bones - $3 per pound

Call or Email to Confirm Current Availability

Chickens

Thu, 29 Apr 2010 15:01:01 -0500

Our chickens are started in brooder pens under heat lamps shown above. From there they move to a small chicken barn were they have the range of the barn and continued access to heat lamps. Once they are hardy enough to be outside they are raised on pasture in mobile pens such as the one shown below. We move these portable pens to fresh grass and legume pasture twice a day. The birds are also provided a grain feed that is hormone and antibiotic free while they are on pasture. When birds are housed in the pen a blue tarp covering half the pen shown below provides shelter from the sun or rain.

We are not doing chickens for sale any longer, but occassional run a batch for ourselves.

Where to Find Us

Thu, 29 Apr 2010 14:57:21 -0500

Farmers Markets

We sell at Third Fridays Art Walk in Siler City.

On Farm

We are open for on farm sales most Saturday mornings from 9am to 12 noon. Someone is around the farm most other days. We are glad to arrange an on farm pick up and spend time showing you around if you would like to see how and where the animals are raised. Please call or email before you come.

Deliveries

We are able to accomodate most delivery requests in the Chatham, Orange or Wake counties. We are also regularly in the Raleigh-Durham area. We make a trip once a month or so to Seagrove; if you are interested in being on the Seagrove email list for alerts when we are coming, please call or email.

Meet Us

Thu, 29 Apr 2010 14:51:00 -0500

We have been guided in farming by family, friends and inspirations near and far, such as Rich’s grandparents Roland and Merab Hickling, Harvey and Nancy Harman, and Wendell Berry. Together they conspired to set us on this course in 2003, when we sold a one acre lot and moved our two goats and three chickens to Winfield Farm. Our hope has always been a simple one: to raise food for our own family in manner that is sustainable for the creation, our community, and ourselves. We still farm on this small-scale diversified model. Everything we sell we raise for ourselves with the loving care that one prepares a meal for their own family.

Directions to Winfield Farm

Thu, 29 Apr 2010 14:27:26 -0500

From the East

Take 64W to Siler City, turn left on Third Street (stop light just past Sir Pizza), go through downtown Siler City, turn left on Coleridge Road, go 7 1/2 miles to 4086 Old Coleridge Road; look for the Winfield Farm sign on the right (just after Willie Wright Road)

From the West

Take 64E, in Asheboro turn right onto 49, just after 49 crosses the Deep River, turn left on NC 22 at the T intersection in Coleridge, take a right on Lanes Mill Road, stay straight on this road, which will turn into Coleridge Road, look for the Winfield Farm sign on the left (if you get to Willie Wright Road, you missed it)

Fall 2009 at Winfield Farm

Sun, 15 Nov 2009 14:01:28 -0600

As we wrap up another year, we are grateful for another good year at Winfield Farm. All of the summer garden crops are up, including a second crop of mystery potatos from an old potato bed. The goats and sheep have been bred for kids and lambs to begin dropping around March 1. Two pigs have now taken over that garden and are trying to win the battles with the wiregrass that we lost over the past three years. The biggest happening this year was the new house on the hill designed by Kristy took root. It will be dryed in by the new year and hopefully completed next year just in time for Rich's parents (also known as Papa and Mimi) to move down to the farm. We picked up 8 more Southern heirloom apple trees yesterday, some of which will line the yard around the new house as we look forward to settling in.

Photo(s) added: Goats By the New House, The New House

Sun, 15 Nov 2009 13:53:31 -0600

New photo added:
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