Hahn Farm

New Saturday Store Hours

Hahn Farm — Tue, 01 May 2012 00:01:29 +0000

We have expanded our Saturday hours to 4:00pm to accommodate our costumers better!! Please make note that the new Saturday hours are 10:00am- 4:00pm. Our Friday hours remain the same 2:00pm-6:00pm.

Preparing for Veggie Garden

Hahn Farm — Mon, 09 Apr 2012 22:13:05 +0000

We have begun mapping out the landscape for the vegetables. In addition, starting to prepare the land! Richard (the youngest Hahn son) starting to plow the field, with his antique 1948 Farmall Cub tractor.

Tomatoes are on their way!

Hahn Farm — Sat, 18 Feb 2012 00:48:21 +0000

Tomatoes seeds have been planted and have started to grow! Just think how wonderful they will taste in the Spring!

Angus Beef

Hahn Farm — Thu, 28 Jul 2011 03:16:50 +0000

All Natural
Whole, Half, Quarter or Individual Cuts
Freezer Ready
Meats are available at the Farm Store
Biggest direct-to-customer producer in Dutchess County

Click here for product info

Pork/Chicken

Hahn Farm — Thu, 28 Jul 2011 03:14:32 +0000

All Natural,
Free Range Meats That Are Grown Locally On Our Farm.

Whole or Custom Cuts

Are Available at the Farm Store

Click here for product info

Lamb

Hahn Farm — Thu, 28 Jul 2011 03:07:43 +0000

All Natural Lamb.
Try Our Nitrate
Free Lamb Sausage Also

Click here for product info

Apple-Curry Pork

Hahn Farm — Tue, 26 Jul 2011 05:36:57 +0000

1 5- to 8-pound fresh pork shoulder arm or smoked port shoulder picnic whole (cook-before-eating)
2 teaspoons curry powder
2 tablespoons butter or margerine
2 medium apples, peeled, cored, and chopped (2 cups)
1/2 cup finely chopped onion
2 tablespoons all-purpose flour

Heat oven to 325º
Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325º oven for 3 to 4 hours or till thermometer registers 170º. Place meat on a serving platter; keep warm. Skim fat from pan juices; reserve 2 tablespoons juices. Add milk or cream to equal 1 cup liquid; set aside.
In a saucepan cook and stir curry powder in butter for 1 minute. Stir in apples and onion; cook covered, till apples and onion are tender. Stir in flour. Add milk mixture all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 to 2 minutes more. Season sauce for fresh roast with salt and pepper. If resided, spoon some sauce over roast. Pass remaining sauce. Serves 10 to 14.

Harvest Pot Roast

Hahn Farm — Tue, 26 Jul 2011 05:35:19 +0000

1 2 to 4-pound chuck roast
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
1 teaspoon dried dillweed
1 medium acorn squash
8 small potatoes, peeled (1-1/2 pounds)
3 large carrots, sliced
1/2 cup all-purpose flower
1/2 teaspoon Kitchen Bouquet

In a Dutch oven brown meat in hot oil. Spoon off fat. Add onion, dillweed, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered for 1 hour. Cut squash crosswise into 1-inch-thick slices; discard seeds. Halve slices. Add squash, potatoes and carrots to meat. Simmer 30 minutes or till meat and vegetables are tender. Remove to a platter.
Skim fat from pan juices. Measure 1-1/2 cup juices. Stir 1/2 cup cold water into the flower; stir into reserved juices. Cook and stir till bubbly. Stir in Kitchen Bouquet; cook and stir 1 to 2 minutes more. Pass with meat. Serves 8.

Pork Barbeque

Hahn Farm — Tue, 26 Jul 2011 05:34:26 +0000

3 lb. pork 1 large can tomatoes
1 large can water
2 Tbsp. sugar
1/2 cup vinegar
1/2 cup catsup
1/14 to 1/2 cup Worcestershire
2 medium onions, sliced
1 clove garlic
1 Tbsp butter
salt & pepper

Cook 3 to 4 hours in uncovered Dutch oven on top of stove. Slice meat when done and return to broth.

Butternut Squash Soup

Hahn Farm — Tue, 26 Jul 2011 05:33:38 +0000

1 medium butternut squash (approximately 1 lb.)
3 tart green apples, peeled and coarsely chopped
1 medium onion, peeled and chopped
1/4 teaspoon rosemary or marjoram
1 teaspoon salt
1/4 teaspoon pepper
3 (10-1/2 OZ.) cans of chicken broth
2 soup cans of water
1/2 cup of heavy cream or half & half

Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in a large pot. Bring to a boil and simmer uncovered for 45 minutes.
Puree soup in blender of food processor. Return mixture to pot and bring just to boiling point, then reduce heat. Before serving add cream.