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Posted 12/2/2016 2:50pm by Patrick McNiff.

Monday, December 12th Pat's Pastured Grazing Dinner  

This will mark our seventh Grazing Dinner with farmer Patrick McNiff of Pat's Pastured. This particular dinner highlights one of the great reasons why we love living in Rhode Island as it gives credence to that once unfamiliar phrase 'farm to table'.  

As with all our special annual dinners at Chez Pascal, each one brings a unique quality to the evening unlike any other night.       

This one starts revealing itself the minute we enter in the wee hours of the morning.  Getting ready for Pat's dinner means roasting chickens, braising meat, cooking vegetables, simmering sauces; the enticing aromas emanating from the kitchen permeate all through the restaurant, lifting our spirits with the fragrance of heartwarming food.       

The dinner unfolds into a cozy, comfort food riddled experience, creating a culinary memory for all the senses.      

We hope you join us for this once a year delicious event.  The holiday season is the perfect time to dine with friends, family, or just wonderful you!   The dinner is at Chez Pascal and the menu for the evening will be five courses, no choices, $69 per person, not including tax, gratuity or beverages.

Due to the special nature of this menu we will unfortunately not be able to accommodate certain dietary restrictions, any substitutions or changes to the menu. It will be the only menu we will be offering for the night.  

A few Menu highlights... some items may change  

* chopped chicken liver crostini with quince compote, chicory and crispy salsify

* braised pork & beef meatballs with caraway profiterole, pumpkin mostarda and vermont raclette cheese

* choucroute garnie of ~ turkey leg confit, turkey kielbasa, turkey breast, house kraute, turnip puree & dijon

* classic whole roasted cornish rock chicken with roasted root vegetables & smoked chicken jus

(We feel the best way to eat this chicken is roasted whole. We will be serving the chicken family style based on your party size. For example, one whole chicken for a party of two. Don't worry, if you don't feel comfortable, we will gladly take the chicken back into the kitchen, portion it, and serve it to you)

Let us know if you want to take the bones home for stock!

fifth course oh dessert of course  

Given the limited availability of the menu items, we will only be able to accommodate a limited amount of guests.  Reservations required. 401-421-4422. Do come and join us!  

We will be open from 5:30pm-9:00pm.  

Posted 11/21/2016 10:42am by Patrick McNiff.

Thanks to everyone who made our 2 turkey markets such a great success.  We had a great market out at the farm yesterday.  Thanks to all the other vendors and all of you who came out to purchase a turkey.  We really appreciate your support of our farm!

Posted 11/4/2016 10:14am by Patrick McNiff.

We are the thick of it here.  Less than 3 weeks until Thanksgiving.  Don't forget to order your turkey.

Posted 9/22/2015 11:02am by Patrick McNiff.

Now is the time to reserve one of our free-range Standard White Turkeys that are raised on pasture and fed non-GMO grains for Thanksgiving.

These turkeys are excellent foragers, and therefore the pasture-based diet really influences the flavor and quality of the meat. Known for having a generous amount of white breast meat, this turkey will make an excellent centerpiece for your Thanksgiving meal.  

Our turkeys will run 15-28 lbs this year, and cost $5.75 per lb.  

Remember quantities are limited so make sure to make your reservation as soon as possible.

We have made the decision that this year we will be offering FROZEN pasture-raised turkeys rather than freshly processed. Why?  

The cold November temperatures result in cold turkeys, which may cause our happily pastured turkeys discomfort and the possibility of  even catching pneumonia. We love our turkeys. We want them to be healthy and unstressed, so we’ve elected to raise them during comfortable weather and process them at the end of October.

Also, our processing takes place in our outdoor mobile processing unit, which requires lots of people to put their hands in ice-cold water. We love our employees and volunteers and we want them to be healthy so they can enjoy Thanksgiving with their families.

You may be thinking, the supermarket offers fresh turkeys, why can’t Pat? The majority of the turkey raised for Thanksgiving are routinely kept slightly frozen, in what is called a ‘soft freeze’ at 28 degrees for up to 6 months and then sells them as “fresh” in the market.

By purchasing our pastured turkey, hard frozen late in the season, raised in wonderful conditions and stabilized in the freezer until Thanksgiving, you can be assured that your bird was loved and nurtured, and now it nurtures your family.

We have Two Convenient Pickup Options

Pat's Pastured Thanksgiving Market* 830 South Rd, E. Greenwich, RI Sunday November 20th, 10am – 2pm
 
Hope Artiste Village Farmers Market 1005 Main St, Pawtucket, RI  Saturday November 19th 9am- 1pm

 *Our Thanksgiving Market will offer cranberries, flowers and centerpieces, apple cider, pies and breads, organic veggies and cheese, coffee, and of course all of your favorite Pat's Pastured products. 

You can Reserve your Turkey in Three Ways 
 
1.  You can download the registration form and hand-deliver it with your payments/deposit in-person at any of our markets or the Farm Store (cash, check, credit card accepted)
 
2.  You can mail the 2016 Turkey Form with a check payment to:  Pat's Pastured, 830 South Rd, E. Greenwich, RI  02818 
 
3.  Or you can register/reserve online with a secured PayPal transaction at our website:  http://www.patspastured.com/

Note: Please make sure you get a confirmation once you make your reservation, if you do not, please email PatsPasturedNews@gmail.com 

Thanks!

Posted 7/7/2015 11:51am by Patrick McNiff.

Farm Store this Friday July 10th from 3-6 and Hope Street Market Saturday July 11th 9-1!

We look forward to seeing you!

Posted 3/13/2014 2:13pm by Patrick McNiff.

http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/1172/march%202014.pdf

Posted 2/24/2013 9:39pm by Sue Chien.

Hey There Pat's Pastured Friends!   

We are back from our newsletter hiatus to bring you the latest news at Pat's Pastured!  This issue includes registration information about our Summer Meat and Poultry CSA's, our Meat Money Program, Winter Farmers' Markets, Winter Store Hours, and Work-Share Opportunities for the upcoming season!

 

REGISTRATION IS OPEN TODAY (Monday, Feb 25th) FOR CSA AND MEAT MONEY PROGRAMS!  So be sure to read the newsletter or go to our website for infomation on how to register!   

Read our Winter Newsletter by clicking the link!

Posted 11/13/2012 9:01am by Patrick McNiff.

Hi there!

 

It's our November Newsletter!  Enjoy!

Posted 10/5/2012 10:37am by Patrick McNiff.

Hey Everyone!

Please enjoy our October Newletter.  It is filled with updates about our Winter CSA and Meat Money Program, Turkey reservations, and even recipes! 

October 2012 Newsletter

 

Posted 9/4/2012 11:00am by Patrick McNiff.

 Is it September already?   We have a ton going on at the farm these days, and we would love to share our news with you.
Please enjoy our September Newsletter

It includes some of our upcoming events such as the Winter CSA registration, reserving your Thanksgiving turkey, and of course our much-anticipated Grazing Dinner at Chez Pascal this coming Monday, Sept 10th.  We hope that you can join us!
Thank-you for supporting our farm!