What is a Goatupperware Party you ask? Well, it's like a Tupperware Party, except instead of buying plastic products you learn how to prepare Goat Meat in my kitchen. Enjoy a fun evening with other adventurous cooks that includes a short guided-trip to the Asian store (one mile from our kitchen), food preparation, a farm tour and a simple Indian feast.

There are no high-pressure sales tactics, but goat meat will be available if you want to try your hand at this in your own kitchen.

*Introductory Special*: $ 10/head Includes Humera's Goat Curry, Basmati Rice, Cholay, Indian Vegetable Dish and Naan. BYOB.

Choose from THREE dates:
Next Thursday, February 14th from 6-8pm (Great Valentines gift! We're skipping the asian store visit and farm tour given it's a weeknight), and next MONTH, on Saturday, March 9th from 5-8pm.
(Saturday, February 9th CANCELLED DUE TO STORM NEMO)

This is an experiment. If we get to our maximum of 6-10 registrations, we will consider holding more. Register today! If you have any questions or comments, please email us at humera at copperheadfarm dot com.

Yes, as we are a family farm, we felt it was important to teach our kids (10, 6 and 4) how products are brought to market and that they needed to 'represent'. OK... we had to bribe them with donuts and the promise to spend their allowance at Target later that day, but they were well-behaved and seemed to learn a lot. The highlight for me was having my partner-in-crime also present - the real farmer in the family, Dee Scanlon. Yes, I'm not the farm laborer that you imagined me to be :) I am the chef and marketer. Dee is the one who grew up on a farm, can build goat housing out of pallets, and knows each and every goat's personality. There's much to say about her, so I will leave it to a separate blog post, but together we managed the flow of product sampling, purchase and inquiry. We make an awesome team!

One in every three people that tries my Humera's goat curry recipe (newly renamed) goes on to buy meat and grab a recipe card. I don't know if it's the seductive powers of the dish, the simplicity of the ingredients list, or the few steps in preparation... but it works. What made this market the best ever for Copperhead Farm was the repeat customers. People we met in January, who tried goat meat for the first time, sought us out! We learned that their dishes were a success and that they introduced it to friends. We had one couple who arrived at 10am on the nose because I had run out of samples last time. I can't believe I didn't take a picture of the dish! ... but I am posting a recipe card for you here...

Our second farmers market ever and we learned that much more. We learned that if you're going to make your mother's authentic goat curry with basmati rice, you must double the recipe... because you will be out of it in the first half of a three-hour farmer's market. We also learned that we need to bring double the amount of dixie cups and utensils. Luckily, our patrons were so gracious. Some even let me feed them with the clean plastic forks we had remaining. I was most impressed by the 11 year old who waited patiently for a taste, loved it, then convinced her mother to try some. Wow.

I was out of stew meat way too early in the day and moved on to my other favorite cuts of ribs, chops and riblets. One in every three people who sampled my childhood favorite dish, purchased meat and grabbed the recipe card (pasted below). It's an easy recipe with few ingredients and steps. You can make it in under an hour if you have a pressure cooker. I feel blessed to be introducing goat meat into so many kitchens.

This market was bustling with people and in a beautiful sky-lit open foyer at the Greenfield High School. I found people to be generally open to trying goat meat and many already big fans of goat meat. I think I will most certainly be back!

Today we attended our FIRST farmer's market, the Hampden Winter Market in Hampden, MA. Located in a beautiful glass greenhouse, the nine vendors had a steady stream of traffic, beautiful violin background music and holiday additions like a cookie decorating station children enjoyed after sitting on Santa's lap.

Copperhead Farm served up its own brand of Billy Balls, goat meat and goat cheese meatballs with homemade pesto sauce, made fresh this morning. The received rave reviews! We 'guess-timated' the recipe by pausing and replaying the Food Network video review of the NYC-restaurant, Meatballs. We've posted our version below.

Products sold at market: Goat meat from Copperhead Farm. Grass-fed beef, chicken, free range eggs and maple syrup from our ValleyFreshMeat.com CSA partner, Sunnybrook Farm / North Hadley Sugar Shack.

Upcoming Farmer's Market Appearances (plan ahead and restock):
January 5, Greenfield Winter Market (Sampling: Goat Curry with Rice)
January 19, Hampden Winter Market (Sampling: Goat Roast)

* Purchase a ValleyFreshMeat.com CSA share and we'll bring your order to an upcoming farmer's market for easy pick-up. Just email humera at copperheadfarm dot com.

Billy Balls Recipe:
1 lb ground goat
4 oz goat cheese
1 cup bread crumbs
1 cup diced onions
1 egg
1 tsp paprika
1/2 tsp salt
1/4 tsp red chili flakes

Caramelize onions until translucent. Mix all ingredients. Form meatballs. Roast in 400 degree F oven.  Serve hot, topped with pesto. Enjoy! Serves 4-6.

Pesto:
1 tightly-packed cup of basil leaves
1 clove garlic
1/4 cup walnuts
1/4 cup parmesan cheese
1/2 cup olive oil
salt to taste
pepper optional, to taste

Chop garlic in food processor. Add basil leaves and chop until fine. Add walnuts and Parmesan cheese and grind to paste. Add olive oil, salt and pepper, pulsing until just combined.