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Cheese Boards!!

Cheese Boards!!

We’ve been making more and more cheese boards. The winter is the right time for us to get our inventory refilled. We are mainly using Black Walnut, Maple and Cherry wood. Every board is unique as look and dimensions. They will be on our online store as soon we can take some pictures of these beauties.

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Westwind Orchard Sausages!!

Westwind Orchard Sausages!!

Amazing recipe from Mimi Thorisson with our sausages, onions, apples, thyme, grapes and wine. It is divine!!!! Here is the recipe!! Harvest sausages 8 good-quality pork sausages from Westwind Pigs 🙂 1 large onion 2 tablespoons unsalted butter 2 apples, peeled and cut into large chunks A few sprigs of thyme A bunch of grapes 30 ml/ 2 tablespoons olive oil 250 ml/1 cup red wine Salt & freshly ground black pepper Preheat oven to 180°C/350°F Heat olive oil in a frying pan and cook onions for 5 minutes on a medium heat. Add 2 tablespoons of butter and the apples, toss them in the onions for a minutes. Set aside. In a large oven-proof roasting pan, crush the grapes lightly with the palm of you hands. Add the onions and apples, the sprigs of thyme and scatter the sausages. Season lightly with salt & pepper, pour 250ml/ 1 cup of red wine. Transfer dish to the oven and bake for about 50 to 55 minutes, until the sausages are cooked through and the sauce is thick and glossy.

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Pigs at Westwind!!

Pigs at Westwind!!

Why didn’t we think about this before? Our piglets get to roam in a large size wooded area, plenty of roots to dug out, and it is a pleasure to feed them and work with them. We are not too romantic, so we called them Lardo, Pancetta and Guanciale, so there will be no confusion on why we got them!!

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One day old Chicks, Chickens and then finally Eggs!!!

One day old Chicks, Chickens and then finally Eggs!!!

We finally made the step and added animals to our farm. We are raising 30 one day old chicks, then as soon they’ll be big/old enough, will move them weekly around the orchard with our mobile coop to roam free and eat bugs, worms, grass and whatever else they find interesting. In September we will have our first Certified Organic/real free range eggs for sale!!  

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Maple Syrup!

Maple Syrup!

Spring is almost here, but first it’s time for Maple Syrup!! We started extracting the sap from our sugar maples trees, and it’s been an incredible experience. Lots of sap is running these days, but it takes 40 Gallons of sap to make 1 gallon of syrup and lots of patience :). We are very excited to eat/drink our own Maple Syrup this year and maybe next year we’ll be able to sell some of our own syrup at our store! Stay tuned!!

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Fire Wood

Fire Wood

Please contact us at westwindorchard@me.com to buy Fire or Apple BBQ wood!

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Private Events

Private Events

We’re proud to announce that Westwind Orchard is now available for private events! Please email us for more information!

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Photo Contest Winners!

Check out the AWESOME photography from our Photo Contest Winners!   1st Place- Nicole     2nd Place- Dominic   3rd Place- Nancy  

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Red Kuri Curry Soup

Red Kuri Curry Soup

2-3 lb Red Kuri Squash 3 small red onions (quartered) 2 small heads of garlic (whole cloves) 4 small apples (quartered+cured) 1/4 cup curry powder Salt+pepper Vegetable stock 1 can of coconut milk ‘Roast Red Kuri in oven at 400 with onions, garlic and apples in their skin in an oiled baking sheet(use 2!), until soft and caramelized. Let cool for 20- 25 min and scoop out flesh of apples, garlic and squash. Puree in a food processor or blender (will be a thick puree). Heat soup pot over med-high heat, add oil to cover the bottom and add curry powder, cook for few minutes then add puree. Stir to mix and add salt and pepper. Thin with veg. stock and coconut milk to desired consistency. Simmer on low for 15-20 minutes until heated through.

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Cheese Pumpkin Pangrattato with Rosemary and Orange

Cheese Pumpkin Pangrattato with Rosemary and Orange

2lb. Cheese pumpkin 2 cloves garlic 5 tbs of extra virgin olive oil 1 mild chilli 1 tbs finely chopped rosemary zest of half orange handful of coarsely chopped parsley 4 handful of fresh white breadcrumbs 3 tbs of butter Preheat oven to 350. Peel pumpkin and cut into large, bite-sized pieces. Steam pumpkin for 20 minutes until tender. Peel and finely chop the garlic and put into a shallow pan with olive oil over medium heat. Thin slice the chill and add it to the pan with the rosemary and grated orange zest. Add the parsley and breadcrumbs and stir briefly while they color lightly(pale gold). Put the pumpkin in a shallow baking dish or roasting pan, salt and pepper it, then add the butter in small knobs. Sprinkle the breadcrumbs over and drizzle lightly with olive oil. Bake for 35 to 40 minutes, until crumbs are deep gold.

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215 Lower Whitfield Road | Accord | NY | 12404
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