Wild Turkey Farms
  • Cooking WTF Style- Meatballs
     
    I have been trying to venture out some & cook a few "new" recipes instead of our tried & true recipes.
     
    Ground beef is something I hardly EVER cook.  While a lot of people use it for tacos I use WTF chorizo or some people use it in spaghetti/lasagna I use WTF Hot Italian or Zesty Italian sausage.
     
    I do use it for meatloaf but the kids claim they don't like meatloaf so I decided to modify the meatloaf recipe into meatballs....tricky of me!!
     
    So the WTF version of BBQ Meatballs starts with a package of WTF ground beef.



    We also need cracker crumbs, milk, eggs & salt.
     
     
    If you want you can make your own BBQ be my guest.  I happened to have some Sweet Baby Rays in the pantry so I cheated this time & used that instead.
     
    Here is the final product.  It's hard to take a good picture of meatballs so this is an oven shot!!
     
     
     
     
     
     
    BBQ Meatballs
     
    1-lb. ground beef
    1 cup cracker crumbs
    1/4 cup milk
    2 eggs
    3/4 teaspoon salt
     
    *BBQ Sauce*
     
    1-Preheat oven to 350 degrees
     
    2-Mix ground beef, cracker crumbs, milk, eggs & salt in a large bowl.  Roll out meatballs & place on baking sheet with a rim.  Pour BBQ sauce over meatballs.
     
    3- Bake for 45-minutes or until meatballs are no longer pink in the center.
     
     

  • SFM Newsletter- July 25th










    News and Updates from the

    Salisbury Farmers Market

     


     

     

    Fresh vegetables and produce abound at the market! We can't wait to have you visit and stock up on delicious sweet corn, juice tomatoes, sweet watermelon, crisp cucumbers and more!

     

    Vendor Update:

     

     


    We hear from David Correll of Correll farm that they will have a huge assortment of our homegrown tomatoes, including Tiger Stripes, Pink Brandywine, Cherokee Purple, Mr Stripey,Reds, Carolina Gold, Roma, Nyagous, Peach Tomatoes, Green (for Frying), and Assorted Cherry and Grapes. 

     

    They will also have a wide array of peppers including Green, Red, White, and Purple Bell Peppers. Hot peppers including Jalapeno, Cayenne, and Hot Banana, and Sweet Peppers such as Cubanelle, Pablano, and Sweet Banana.

    Eggplant is also in full swing, they will have 3 different kinds, as well as tomatillos.

     

    To top it all off, they will have bi-color sweet corn, as well as sweet juicy watermelons!

     

    What's at the Market:

     

    Produce: Basil, Beets, Blueberries, Broccoli Rabe, Corn, Cucumbers, Eggplant, Green Beans, Garlic, Lemon GrassMelons, New Potatoes, Okra, Onions, Peaches, Peppers (sweet and hot), Potatoes, Squash, Tomatoes, Tomatillos, Yard Long Beans Zucchini and more!

     

    Meat and Egg: Fading D Farm will be offering their delicious Buffalo meat - if you haven't yet tried this lean red meat - pick some up tomorrow! Several vendors will be selling eggs. Wild Turkey Farms will not be at the market this Saturday.

     

    Seafood: OBX Seafood will have Flounder Filets, Whole Flounder, Grouper, Mahi Mahi, Red Snapper, Pink Snapper, Yellow Fin Tuna, Black Sea Bass, Salmon (Scotland), Halibut (Nova Scotia), Lg Sea Scallops, Fresh Large Shrimp, Crab Cakes (Frozen from Mattamuskeet Crab & Oyster House), and Little Neck Clams.

     

    Baked Goods: Breads, Cakes, Cookies, Cakes, Cinnamon Rolls, Donuts, Fried Pies, Gluten Free Bread, Granola, Moon Pies, Muffins, Pies, Pound Cakes, Quick Breads (Banana, Zucchini, etc.), and more!

     

    Specialty Items: Bath Soaks, Bird Houses, Soy Candles, Cut Flowers, Dog Treats, Farmers Cheese, Honey, Knit and Crochet items, Handmade Mosquito Repellent, Mustard, Pimento Cheese,  Relish, Salsa, Soaps, Spaghetti Sauce and more
 

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WTF in the News

Salisbury Post:

Mobile Processing Unit

Charcuterie 101

The Wild Turkey Way

Winston-Salem Journal:

Farming with Animal Welfare in Mind

Davidson News:

Turkey-to-Table 101

Raleigh News & Observer:

Mobile Processing Unit

North Carolina Farm Bureau:

Wild Side of Turkey Farming

University City Magazine:

Talking Turkey