Today’s post is going to be a relatively quick one, to give an update on what we’ve been up to. This year Harman Farms paired with Anchor Group in participating in King of the Grill in Ormond Beach. This is our first year ever participating in it so we weren’t exactly sure what to expect.
We made a special four cheese blend of chicken sausage to enter the challenge. A lot of time, research, and resources went into this blend. Those black things you see skewered with the sausage? Those are grapes. I know it sounds strange, but with the ingredients used, this paired quite well.
Everyone worked as a team and had a blast doing it, start to finish. It lasted a lot longer than expected, too. It came time to judge and…
we got third place! Not too shabby for having never done this before. We’re even briefly mentioned in this article (our team name was Grillin’ Anchors).
All in all, we had a lot of fun and were very happy to have created another food product that people can enjoy.
I recently walked the realm of meat processing with my husband. Although it’s definitely a process he dominates more than I do, it was still an interesting process to watch and document (yes, I did assist as well).
You would not believe how both incredible and gross working the grinder is. I’m not a squeamish person. I can handle most gruesome scenarios visually. Very little gets under my skin and if something does get to me, it’s normally attributed to any sense but vision. There’s nothing gross about watching the grinder do its job. I would imagine most people can watch this without issue. The sound is a constant squishing though. It was very, very cool to watch but the sound did make me remind my husband it was “ewwwww!”
We used fresh bell peppers and onions for this particular recipe. Look how pretty they are.
And I PULVERIZED them! This was fun, but the onions got to me. As soon as I start peeling any onion during any time of the year, my face promptly protests; it’s not a pretty sight.
Seasoned for yumminess.
Then they’re encased.
These are the same sausages we sell at the Port Orange Pavilion Market. We process everything on site on our property and we bring it fresh to Port Orange on Saturdays from 8-1 (we also provide yummy samples). We have several varieties available, and even some seasonal varieties depending on the time of year.
If you are in the area, come visit us. We also do farm tours so contact us if you would like to see our site.
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