Purely Farms
“
Clever and simple, the best things usually are”, is a quote I came across this morning while searching one of my favorite blogs.
Purely Farm raises organically pastured chicken, turkey, pork and lamb. Marc and Joanna Michini operate a small diversified farm dedicated to sustainable agriculture, the humane treatment of animals, and an organic way of life. Their goal: to provide the local community with quality and wholesome organically pastured meats. Chickens are raised with no hormones or antibiotics and with no GMO feed or chemical additives.
The Michinis offer their birds a grazing buffet of green grass, crickets and insects along with an organic grain ration. “Our birds forage in portable shelters which are moved twice a day ensuring fresh pasture, exercise and clean air…our hogs are rotated between pastures where they consume green grass, plenty of roots and a variety of sub-soil treats. We supplement their pastured diet with an organic grain ration containing no GMO feed or chemical additives. Our happy hogs receive plenty of exercise as they chase each other around their pasture playing in the fresh air and sunshine…our lambs are raised on lush organic pasture and are 100% grass-fed. Given room to graze, they are free to eat what they like and grow at their own natural rhythms.”
I recently visited Marc and Joanna between massive snowstorms at their rented farm in Pipersville, PA. I have had many conversations with the couple over the past 3 weeks and enjoyed talking to them about their farming methods and their commitment to provide their product to their neighbors. Talking with Joanna is like talking talking to a chef about customers. Joanna runs down the list of Mrs. Blank and Mr. Blank who like this product or that item, and how she has to make sure that this particular favorite is available to them on a given day. Twice monthly they have “Farm Days” where their customers can pick up products at the farm. Its not the first time that I have had a talk with farmers who waxed poetic about these days being get-togethers for the community where a conversation about what-have-you starts and continues throughout the day.
Marc took me for a walk around the extensive farm. (He apologized for the length and was happy that the snow had covered up the mud. I didn’t mind.) I offered my inexperienced hand to Marc and Joanna a couple of times and still hope they will someday take me up on it. Marc pointed out the intricacies of each group of animals as we walked. He explained how he checks the eyes of one animal, the teats of another, the size of another, the feed eaten by another group, the protection offered to another and so on.
What struck me most was the answer to a question I posed to Marc and Joanna at the end of our talk. I asked them what makes their animals special. The answer was simple. A great diet, a stress-free environment, the care that goes into taking care of their animals. After viewing the field where Marc and Joanna planted clover for their chickens and baby piglets to eat, there is no doubt in my mind that they are right.
I tasted Purely Farm’s sweet sausage, pork chops, breakfast sausage, and bacon, and will make my way through the rest of their offerings. Purely Farm, Joanna & Marc Michini, 55 Municipal Road, Pipersville, PA 18947 215-317-0889
Lets cook!
Basil Brined Pork Chops with Broccoli Rabe and New Potatoes 
For this recipe I used two Purely Farm pork chops. I think they are big enough to serve two hearty-eating people with enough leftover to make a couple of sandwiches the next day. Remember to use the rib bones to flavor a stock to use as a base for a great split pea soup. Three meals in one package of chops.
For the Brine
1 teaspoon fresh basil, chopped fine (I used some from my garden this summer that I froze)
1/2 teaspoon salt ( I used Bourbon Smoked Sea Salt from Louisville)
1/2 teaspoon coarse black pepper (ditto)
2 ounces rice wine
2 ounces water
1/2 teaspoon fennel seeds
For the Dish
2 Purely Pork Chops
8 new potatoes, boiled until just soft in 3 cups of water and 1 tablespoon of salt
1/2 bunch broccoli rabe, boiled to al dente in the same salted water
8 garlic cloves, slivered
1 Spanish onion, chopped medium
2 tablespoons fresh flat leaf parsley, minced
salt and pepper to taste
2 ounces extra-virgin olive oil
1 1/2 cups chicken stock
Method
Soak chops in brine overnight in a small covered casserole dish. Remove chops from brine and let drain in a colander. Salt and pepper lightly. Heat olive oil in a large skillet on medium heat and place chops gently in pan. Let chops brown (approx 4 minutes on each side), and then turn them over to side browned first. Turn down heat slightly and add onion and garlic to saute pan. Sautee the garlic and onion next to the chops until well browned (about 8 more minutes). Turn the chops while the vegetables are cooking to prevent burning. Remove chops 
and put on a warm plate , covered. (Your chops will be about medium at this point. Or, for more well done chops, you may want to place them in a preheated 375 degree oven for a few minutes while you add the potatoes and brocoli rabe to saute pan.) Add the potatoes, broccoli rabe and parsley to the pan and cook for about 4 or 5 minutes. Add a little salt and pepper to taste. Remove everything from the pan and add stock. Turn up the pan, scrape your pan of its browned bits and reduce to about 1/2 cup. Plate the chops, the vegetables and pour the sauce over all.
4 Responses
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February 19th, 2010 at 9:59 pm
Marc, the recipe looks amazing! Purely Farm is a gift to Bucks County, and I am so pleased to see them receive the praise they deserve. I highly recommend their leg of lamb. It is quite simply the best I’ve ever had. Keep up the good work!
April 16th, 2010 at 8:52 am
Hey Marc, how have you been, miss seeing you at the market
April 28th, 2010 at 8:58 pm
I tried the pork recipe: original and very tasty.
As a Scot I had never come across Broccoli Rabe before! Why is that?
Regards
Zoe
September 17th, 2010 at 7:46 am
Hi Marc,
Love the path you’re taking. I’m looking into similar things. If you haven’t read it already, The Omnivore’s Dilemma is eye opening. Also, http://www.responsibletechnology.org &
NONgmoShoppingGuide.com
Hope all is well with you and your family. Say hello to Theresa.
Take good care,
Terri