Author: Kenny & Brenna Aschbacher

New Mexico Pork is back in stock! We will carry a variety of cuts at Los Ranchos Growers Market on Saturdays beginning July 24. Order in advance or drop by the market to see what’s available. As a reminder, we’re approaching high summer and the market saw its first tomatoes and corn last week along with an abundance of squash and tons of other local produce, plants, flowers, eggs, treats and more. Live music, local artists, family friendly!

We recommend The Pork Sampler. A total of 15-16 pounds, this represents approximately 1/10 of a hog. Includes: 4 Pork Chops (thick cut, bone-in), 4 Ground Pork, 4 Breakfast Sausage, 4 Green Chile Sausage. We’ll pack it all in a FishHugger insulated tote for you too. Total price $140

Making a perfect pork chop can be simple. If you haven’t had a thick cut pork chop before, well, prepare to fall in love with pork chops. Those thin, flimsy chops you see in the grocery store dry out easily and lack the complete flavor pork chops have to offer. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result. Here’s a recipe to try:

Honey Mustard Pork Chops

Ingredients:

6 tablespoons Dijon mustard (or another mustard if preferred)

4 tablespoons raw honey

3 tablespoons unsweetened apple juice

3 tablespoons Worcestershire sauce (or apple cider vinegar if preferred)

2 bone-in pork chops

Directions:

Mix mustard, honey, apple juice and Worcestershire sauce (or apple cider vinegar) together in a bowl until marinade is smooth and well mixed. Pour 2/3 of the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the fridge for 8-12 hours. Cover and refrigerate remaining marinade.

Once chops are marinated and ready for cooking, preheat the grill for medium heat and lightly oil the grate. Score the fat along edges of chops to keep from curling on the grill. Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 5 to 6 minutes per side. An instant read thermometer inserted into the center should read 145 degrees F. Let the pork chops stand for 10 minutes before serving. 

Serve with sauerkraut, baked apples or mashed potatoes.

ENJOY!

Brenna & Kenny

Summer is off to a great start with several days of measurable rain here in the middle Rio Grande Valley. Our tomato plants are lovin’ it! The Los Ranchos Growers Market has been our favorite spot to shop for local in-season foods and offer our quality Wild Salmon and Grassfed Beef to so many like-minded foodies. We will continue to spend most Saturday’s throughout the summer and early fall at the market, please come see us! Live music is back at Los Ranchos + a fun mix of local artists & crafters. Dogs/pets are also welcome back (no extendable leashes please). The Village of Los Ranchos is celebrating lavender during the month of July.

As we approach high summer, a larger variety and abundance will appear at market each week. This Saturday, your favorite growers may have: apricots, blackberries, raspberries, cherries, peas, radishes, spring onions, lettuce, spinach, arugula, chard, salad mix, microgreens, carrots, beets, turnips, squash, beans, mushrooms, garlic, herbs, plants, and eggs. Specialty growers/food producers will have beef jerky, jams, tomato sauce, salsa, mustard, coffee, kettle corn, pasta, breads, pastries & pies (including gluten free) and even dog treats. If you’re hungry, be sure to try the delicious ready to eat foods made by Zia Bros Pizza and Senor Taco.

If you can’t make the market, we’re willing to deliver in the Albuquerque area, please contact us for details. As a reminder, our website is a wealth of health information and an interactive forum, we welcome your comments and feedback. 

Particularly over the last year or so, we’ve noticed an uptick in people looking for local nutritious food. Please help us encourage and continue the trend by sharing our website with a friend! We appreciate you all!

Cheers,

Brenna & Kenny

We intend to be available in Phoenix on Wednesday and Thursday, July 7 & 8 for those who order in advance. Whether you need multiple cases or just a few items, please place your order via email or phone by Monday, July 5. Alaska Wild Sockeye, Coho, and Keta Salmon are in abundant supply and we’ll even have a bit of Black Cod. Don’t forget the Grassfed-Grassfinished-GrassFAT Beef, Arizona Local Raw Honey (we have a nice variety of specialty raw regional honey too), Bariani Olive Oil and Kenny’s Spice Rub. We’ve also recently added our FishHugger t-shirts and insulated tote bags to our product list along with a couple of other specialty food items.

We find that most customers are best satisfied with a custom order, it’s a great way to eat what you want when you want it! Should you require assistance in determining your freezer needs, please let us know, we’re here to help. Our ‘Price List’ https://fishhugger.com/our-products/price-list/ is updated with the current product list and pricing information. For additional specials, sign up for our FishHugger email newsletter.

Again, please place your order via phone or email by Monday July 5. Orders will be picked up at our Phoenix home (near Thomas Rd & 44th St) on Wednesday and Thursday, July 7 & 8. If you have already put in a Phoenix order for July and haven’t heard back from us, please re-confirm…we don’t want to miss you!

We welcome any further inquiry, feedback, input or suggestions anytime. Our website is thorough, informational, and already answers every question we’ve been asked to date. Typically, most other questions and concerns are best addressed by phone. Please call us…we can’t always answer immediately, however, we do return voice messages promptly. Alternatively, you are welcome to schedule a phone consultation via email.

We appreciate you and look forward to stocking your freezer and pantry soon!

In Health & Happiness,

Kenny & Brenna

There are several things to consider when purchasing a freezer. First, are the practical considerations of location and power supply. A porch or garage will do, but the freezer will likely wear out faster due to exterior heat. Close to the kitchen is ideal for accessibility and security of precious goods.

A reliable power supply that is grounded and not overburdened is necessary in order to store the food long term. The highest quality nutrition keeps the longest in a deep freezer of at least -20 degrees F. 0 degrees F is for short term (3-6 months) storage only.

The next issue is how to gauge usage. A popular metric for FishHuggers is one pound per person per week. Let’s assume a 6 month supply for a family or group of 4. That looks like 96 pounds total, which will easily fit in a small chest freezer or medium upright freezer. Price determines how cold the freezer will hold and how long it will last. Low end freezers are rarely worth the price and in our experience, typically barely make it past the warranty period. Commercial freezers are worth the extra money because your food will maintain its quality for much longer. Used freezers are great for your yearly supply of green chile or an abundance from the garden to process later, however, it can be difficult to determine age or condition, and freezers are rarely repairable.

All freezers are more efficient full. Bags of ice or water bottles and gel packs are a great way to keep your freezer full as you eat the food. Beware of colorful packaging for processed foodstuff. The pigments used to decorate boxes are toxic and contaminate with off flavors found in freezer burn from poorly packaged or mishandled frozen goods. In this case, oxygen is the enemy, so when you find a broken or frosted package, consume it next or feed to pets if undesirable. Perfect vacuum sealed product can last years in the right freezer without compromising flavor or nutrition.

My favorite “barn find” deep freezer was built in the early 1960’s. It’s decorated with custom turquoise paint and chrome trim over a solid steel body, and has a rainproof lid. It hums all day at -23 degrees F and was built to last, unlike anything today.

There is always a risk of loss, from blackouts to freezer failure and theft. Food security and predictable quality motivates me to invest in food harvested at its peak, which encourages seasonality. This forward thinking method supports my ability to serve my favorite meals any time of the year, like a boss flexing for no one to see. 💪 “We are grateful” echoes in my ears when we eat real food as a family isolated from the noise and fear of the world around us.

If you have further questions or need assistance purchasing a freezer, let me know, I’m here to help.

Pro Tip: Purchase a freezer thermometer to keep in your freezer so you’ll always know its temperature. These are widely available at most grocery stores and online.

Cheers,

Kenny

Welcome to part 2 in our 3 part series on Wild Pacific Salmon. Last time, we discussed Coho, one of the largest salmon with a medium flavor and firm texture. You may recall, Coho is America’s favorite salmon for grilling. This week our focus is on the lesser known Keta Salmon. 

In rural Alaska, Keta is intrinsically tied to subsistence fishing. Families in Alaska’s coastal communities rely on subsistence salmon fishing to survive. As the most widely distributed salmon species throughout Alaska, Keta is commonly caught for subsistence and preserved by smoking. As the 3rd largest Wild Pacific Salmon, Keta has an average weight of 8 pounds. Known throughout the US and around the globe as Chum, Dog, or Silverbrite Salmon, Keta has a firm texture, pink color and mild flavor. A 3 ounce serving of Keta Salmon contains 22 grams of protein, 2.9 mcg of vitamin B12, 683 mg Omega 3s DHA & EPA, 470 mg potassium and trace amounts of selenium and phosphorous. Lower cooking temperatures are recommended for Keta due to its lower oil content. Keta is a versatile salmon and is great for baking, broiling, grilling, poaching, sautéing, smoking, sushi/sashimi, roasting and steaming. 

Many of our customers here in the American southwest prefer Keta due to its milder flavor. Consider that its omega 3 content is superior to cod, halibut and almost all other whitefish. Keta is so mild you can use it as a substitute for almost any whitefish. Great for fish and chips, ceviche, or fish tacos. Sauces, salsas and chile all work well with Keta. Crispy seared Keta Salmon skin is special treat! Although it may seem fancy or illusive, poaching salmon is simple and the result is always delicious!

Try a fast fish recipe:

Easy Poached Keta Salmon

Ingredients

4 cups cold water

Juice of 1 lemon (approx. 2 tbs)

1 medium onion, quartered

1 stalk celery, cut into 3-in. chunks

1 carrot, cut into 3-in. chunks

1 bay leaf

12 peppercorns

4 sprigs flat-leaf parsley

Pinch sea salt

1.5 pounds Keta Salmon filets

Directions

In a 3-quart saute pan or shallow pot, combine water with lemon juice, onion, celery, carrot, bay leaf, peppercorns, parsley, and a large pinch of salt.

Add the salmon to the poaching liquid. The water should just cover the salmon. Turn the burner to medium, and heat until the poaching liquid just starts to simmer. Do not bring the liquid to a full boil.

Cover and cook the salmon for about 7 to 10 more minutes.

Transfer the salmon to a plate or platter and allow to rest for five minutes. Serve warm, at room temperature, or chilled, with a topping of choice. Some of our favorite toppings include green chile salsa, yogurt dill sauce, lemon caper butter sauce, honey ginger glaze and dijon mustard.

Tip: For a variation on poaching liquid, use half dry white wine (or sake) and half water in place of 4 cups of water. Other options for poaching solution include fresh pressed carrot juice, green tea or homemade broth.

ENJOY!

Brenna & Kenny

As mentioned in last week’s post, we are currently offering 3 species of Wild Pacific Salmon. Each salmon has its own unique flavor and nutritional profile. Today we’ll focus on Coho, a longtime FishHugger favorite.

Coho, also known as Silver Salmon, is the 2nd largest species of Wild Pacific Salmon with an average weight of 12 pounds. Generally, Coho is considered America’s favorite wild salmon and widely considered the best salmon for grilling. Coho is known for its delicate flavor and firm orange-red flesh. A 3 ounce serving of coho provides 20 grams of protein, 4.3 mcg of vitamin B12, 900 mg of Omega 3s DHA & EPA, 9.6 mcg of vitamin D and trace amounts of phosphorous, selenium, and potassium. The marine derived omega-3 fatty acids found in coho (and all wild salmon) are readily absorbed by the body, and much more nutritionally valuable than fish oil capsules.

Here’s an easy recipe to try:

Planked Alaska Coho Salmon with Mediterranean Medley

Ingredients

2 Tablespoons chopped chives
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh thyme
2 Tablespoons of one of the following: fresh marjoram, Thai basil, basil, or oregano
1.5 pounds Alaska Coho Salmon filets
1/2 lemon
Sea salt and fresh ground pepper, to taste

Directions

Soak wood plank in water 30 minutes to 2 hours. Blend herbs.

Pat wood plank with paper towels and lightly oil one side. Lay Coho Salmon on coated side of plank. Squeeze lemon juice on salmon; season liberally with salt and pepper. Pat/rub 1 to 2 tablespoons herb blend on each salmon portion or all onto salmon side. Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Grill salmon using indirect heat in covered grill for 10 to 15 minutes. Cook just until the salmon is opaque throughout.

Tip: This recipe works great whether you use a plank or cook straight on the grill. Or bake at 400 degrees F (6 to 7 inches from heat source) for 10 to 15 minutes.

Serves 4-6 people with a total prep and cook time of 30 minutes.

We are currently offering a June 2021 special on a case of coho salmon (25 pounds). Join our email list to get access to monthly market specials or contact us for details.

Eat Well,

Brenna & Kenny

The changing seasons push us along a well worn path more than the calendar does. When my fig trees in Phoenix are ripening, it’s time to pack for a mini-migration.

I’m excited for cherry season to start, especially after late frost killed ‘em all last year around Albuquerque. We picked and juiced 400 pounds of locally grown cherries 2 years ago and fermented the most amazing cherry chocolate chile meade. I am hoping to repeat the experiment and have a party!

Beef harvest is on schedule in spite of the current drought conditions. My grandfather insisted on under stocking the summer ranch near Sofia, New Mexico so we would always have fat beef to eat, save the grass to build soil and sequester carbon.

We look forward to our first day back to the Los Ranchos Growers Market tomorrow to visit with friends and shop the market. We intend to be there most Saturday’s throughout the summer and our market calendar & events page is currently updated through early July 2021.

We stock 3 varieties of wild Alaska salmon to fill your freezer along with a little halibut and black cod to treat yourself and maybe a lucky few.

See you at the market!

Kenny & Brenna

We asked an artist farmer friend to interpret our business in an image. She produced a surreal and stunning stippled drawing that we have displayed at markets for years. The image has recently been applied to 50 white cotton tee shirts as the first FishHugger merch! Order and pick one up for $20 or have it shipped anywhere in the USA for $30. Sizes range from XS to XXL. If this new venture proves popular, more images from the same artist are ready to apply to other products.

We plan to extend our time in Arizona for another week or few. Our market calendar is updated often to help you get what you need seasonally. In addition to the Phoenix markets, we are currently scheduling pick up appointments through May 8.

Market research side note: My small scale survey suggests that vegans spend more per visit than strict carnivores or omnivores. My best explanation is that vegans want to feed non-vegan friends and family members high quality wild fish and grass fat beef. Does that mean FishHugger foods are vegan approved? You be the judge!

Cheers,

Kenny

Spring is nearly here and we intend to continue our favorite Phoenix Farmers Markets for 7 more weekends, through May 2, 2021. We welcome orders placed for pick up at the market or appointments for a personal shopping experience in our private test kitchen. Contactless curbside pick up also available. Our calendar of markets and events is always kept current and our product list is updated frequently to reflect availability.

Brenna & Kenny

Day to day, we find that our family’s primary protein is grass-fed ground beef. A few times per year though, we do treat ourselves to an excellent steak. Our beef is dry aged 21 days and we recommend an additional few days in the fridge of wet aging prior to cooking your steak, it’ll be tastier and more tender. Here’s a great recipe to try if you’re interested in pan searing, rather than grilling your steak.

Steak with Leeks and Anchovy Butter

Sea salt and black pepper

Two 1 pound steaks or one 2 pound steak

1/4 cup oil-packed salted anchovies

1/2 cup red wine vinegar

2 small shallots, minced

1 cup (2 sticks) plus 6 tbsp unsalted butter

1/2 cup chopped Italian parsley leaves

3 lbs leeks, trimmed, rinsed, and split lengthwise

1/2 cup dry white wine

2 tbsp extra virgin olive oil

1/4 cup extra virgin olive oil

4 cloves garlic, smashed in their peels

1 small bunch thyme

Combine 2 tsp salt and 1 tsp pepper. Season steak on all sides and let sit 1 hour at room temperature.

In a saucepan, combine anchovies, vinegar,  and shallots. Cook over medium heat for about 5 minutes, or until vinegar has completely reduced and shallots are soft. In a medium bowl, combine shallot mixture, 1 cup softened butter, and parsley. Stir to combine and set aside.

Preheat oven to 350. Place leeks, cut sides down, on a rimmed baking sheet. Season with 1 tsp salt and add wine, 2 tbsp butter, and 2 tbsp olive oil to pan. Roast for 20 minutes. Remove from oven and set aside. Raise oven temperature to 375. 

Heat a large ovenproof skillet over medium-high heat. Heat 1/4 cup olive oil until it shimmers. Turn heat down a tick, then carefully add steak to pan. Let steak sear undisturbed for 4 minutes if cooking two small steaks, 7 minutes for one large steak. Using tongs, lift corner of steak to see if a golden-brown crust has formed. If steak lifts easily from pan and has good color, flip it. Sear second side 4 to 7 minutes.

Add garlic, thyme, and 4 tbsp butter to pan. As butter melts, use a large spoon to ladle butter over steak, basting repeatedly for about 30 seconds. Transfer pan to oven. If cooking two small steaks, cook for 4 minutes. If cooking one large steak, cook for 8. Remove steak from oven. Flip it in pan and baste it a few times. Using a meat thermometer, check steak’s temperature. You want it to be about 130. If it’s not quite there, baste again before returning it to the oven for a couple of minutes more. Transfer steak to a cooling rack set over a baking sheet. Let rest at least 10 minutes (15 to 20 minutes is better).

Slice steak and arrange on a platter. Smear half the anchovy butter on sliced steak. Cut leeks in half and scatter on platter. Serve remaining anchovy butter on the side. Serves 6.

ENJOY!

Brenna & Kenny