Author Archives: voodoofarm

Calling All Local Restaurants!

It has come to our attention that very few (if any) local restaurants use locally produced and processed meat.  If you are a restaurant looking for delicious chicken meat, carcasses for  soups, or liver for pate, please give us a … Continue reading

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Only Do It for Love (Or, Keeping Bees)

As some of you know we are generational beekeepers here at Voodoo.  I am the third and my children who help me,are the fourth. The one thing that sunk in while learning beekeeping from my dad was to do it for the … Continue reading

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Osso Buco Made With Beef Shin

I found a veal shank recipe from Giada De Laurentiis and decided to try it with beef shin.  Came out great! Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for … Continue reading

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Black Skinned Chicken With Coconut Sauce

This past Halloween, we were lucky enough to be given a few Silkie chickens.  For those unfamiliar with the Silkie, it is a breed that has roots in ancient China and is known for it’s fluffy plumage (which is said … Continue reading

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Happy Halloween!

Open from 11 to 4 today!  Stop by and do some trick or treating!  Note the photo of the black skinned chicken we will be cooking tonight!  We will post the results of that tomorrow.

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We Are Now Registered With the New Jersey Department of Agriculutre

In light of the recent outbreak of avian flu in the mid-west, which wiped out almost 50 million birds at poultry farms we are pleased to tell you that we have registered our flock with the NJDA.  While the avian … Continue reading

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Conjuring the Spirits Through Good Food: Hoppin’ John

MARIE LAVEAUX”S HOPPIN’ JOHN RECIPE BY: DENISE ALVARADO, The Voodoo Hoodoo Spellbook Marie Laveaux is best known as the Voodoo Queen of New Orleans, as well as a humanitarian, healer and beautician. Legend tells us that one of her favorite … Continue reading

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Small Meat Producers Take Their Slaughterhouse Gripes to Congress & The USDA Approves Shipping Chicken to China for Processing

The next time you go to the grocery store and pick up a package of meat to throw into your cart, please stop and  ask yourself; Do you know where it came from?  What town?  How was it raised?  What … Continue reading

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Who knew? Honey jar use in Voodoo.

New Orleans,1935 A JAR FOR SWEET WISHES Hurston studied with Reverend Father Joe Watson, “The Frizzly Rooster.” In describing his practice, she wrote, “There was one jar in the kitchen filled with honey and sugar. All the ‘sweet’ works were … Continue reading

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Day 10: Voodoo Chicken Salad!

VOODOO CHICKEN SALAD Rumbi Island Grill Copycat Recipe Serves up to 20 Salad:   (This is for each salad you want to make) 3 cups lettuce mix 2 tablespoons feta cheese 2 tablespoons diced tomatoes 1/4 cup tortilla strips 1/2 … Continue reading

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