Franny’s Farm “Be Thankful” special for the month of November. Anyone who books in the month of November will receive a 20% off the venue fee for your 2018 wedding date.
Celebrating 5 years at Franny’s Farm (9 years overall!). (Sept 29-Oct 1) Franny’s Farm will be rockin with Southern Culture on the Skids, Holy Ghost Tent Revival Parker Gispert (of The Whigs) Pierce Edens The Resonant Rogues Laura Blackley Midnight Snack Shakeit Likeacaveman The Get Right Band and MORE TBA!!! Benefiting Asheville Music School
Get your Tickets Here!
Thank you Musician’s Workshop, The Soapy Dog LLC, General Equipment Rental, Hotel Indigo, Asheville Downtown, Hi-Wire Brewing, WNCW 98.1 The River, Griffin Waste Services, AgCarolina Farm Credit, SolFarm Solar Co., Dig Local Asheville, Carolina Hemp Company, Farm To Fender, Kwik Kopy Printing, Xpand Fest, Brad Pope Jeff Davidson (poster design), BluBus Clothing Inc., & EVERYONE that is making this festival possible and advocating its mission. We could not be doing it without YOU!
Sign Up To Volunteer
Neighbors Franny at Franny’s Farm and Taylon at Far Out Farmstead presents Farm Friend Bend. An interactive yoga class that helps you get zen with our goat friends. The classes are all for beginners, and great for those new to yoga or those who need more baby goats in their life! Get zen with goats at Franny’s Farm: 22 Franny’s Farm Rd, Leicester, NC 28748. Bring your own mat.
**All times are links to get tickets for each specific class**
Karissa Cooks! @frannysfarm
When it comes to being a chef I really look for the best quality and healthy ingredients. When it comes to being a farmer I can grow, raise, process, and harvest all my ingredients in the most humane way to ensure I know what I am eating. The livers and hearts that I used for this recipe were gifted to me by Little Jaybird Farm who raises all organic, pasture-raised, heritage Silver Fox and American Blue rabbits. I had in fact never had rabbit liver pate before, although I have made many other types, and I always jump at the opportunity to make something new.
First, I diced the onions, garlic and rosemary and sautéed them in butter in a medium to large skillet until softened. Then I added the livers and hearts (seasoned with salt and pepper and kept in their liquid) to the mixture keeping it on a medium-high heat to ensure browning for approximately 5 minutes. Once the pan was nice and hot I added the wine to the mixture. ** Note: You do not want all of the liquid to burn off as it helps in keeping the pate moist once set.**
I reduced the liquid down to ¼ of the original amount and took the pan off the heat. I then transferred the cooked, hot ingredients to a bowl and emersion blender & while blending the mixture I slowly added the cream and additional spices to taste then let it rest in the refrigerator for 15-20 minutes. Once the pate was chilled I filled up ½ pint mason jars with it and stored in the fridge. You are more than welcome to can this pate if you can resist from eating it all in a couple of days. It should have a thick mousse texture, once completely set.
This pate recipe is more of a suggestion that a guideline even though it is absolutely delicious as is. I encourage anyone to change seasonings and herbs to their liking. Everyone has different preferences and pate can be a great pairing with any wine depending on the herbs and spices used. Special thanks to Jennifer Porter, Franny’s Farm Camp Director, for donating her amazing skills and kitchen to this process.
Rabbit Liver Pate
Prep Time: 5 Minutes
Cook Time: 15 Minutes
1 Lb Rabbit Livers
1/2 Lb Rabbit Hearts
1 Onion Small Diced
3 Cloves Garlic Minced
1 Teaspoon Rosemary
2 Tablespoons Butter
1 Tablespoon Olive Oil
1 Teaspoon Salt
1/4 Cup Red Wine
1/4 Cup Heavy Cream
1. In a medium saute pan, heat butter and saute onions, garlic and rosemary until softened.
2. Add the livers and hearts to the saute pan and brown for 5 minutes stiring occasionally.
3. Deglaze the pan with red wine and let it reduce on a low heat for 3 minutes.
4. Once reduced, remove pan from heat and transfer the pate to a cuisenart to mince and blend the mixture. While blending slowly add in the heavy cream to the mixture until the pate resembles more of a mousse like texture. Refridgerate for 2 hours before service.