• September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams
  • November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes
  • December

    • Beans
    • Brussel sprouts
    • Cranberries
    • Parsnips
    • Pomegranates
    • Sweet potatoes
    • Winter Squash
  • January

    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Parsnips
    • Potatoes
    • Winter Squash

Seasons & Recipes

Elk Chorizo Sausage

FRESH ELK SAUSAGE is surprisingly easy to make at home. The recipe below, is for uncased sausage,
and requires no special equipment, other than, either a food processor, or alternately, a meat grinder,
using the Medium plate of the meat grinder. This sausage also freezes well, so make enough for future pizza
toppings, meatballs for spaghetti, or sausage patties for breakfast, and encase each in plastic, and freeze.



2 pounds boneless fatty pork butt or pork shoulder
2 tablespoons Paprika
1 tablespoon Salt
1 tablespoon Cracked Black Pepper
2 teaspoons crushed Red Pepper Flakes
1 teaspoon Sugar
1 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano Leaves, crushed
1/4 teaspoon Cumin Seed
1/4 cup White Vinegar


Cut WAPITI WAYS ELK SIRLOIN TIP ROAST, and the pork butt roast, into 3/4 inch cubes.
In a small bowl, mix the remaining ingredients, excepting the vinegar.
Sprinkle over the meat cubes, and mix well.
Put mixture into food processor bowl, or using the Medium plate, of the meat grinder,
and chop, or grind, to a medium consistency.
Add vinegar, and mix.
Cover the resulting mixture well, with plastic wrap, and refrigerate for at least 2 hours,
to blend the flavors.
Remove from fridge and shape into your favorite products, meatballs, breakfast
patties, or loose chunks for chili or tacos.

Fry over medium heat until browned and cooked through, about 8 to 10 minutes.

With any excess, wrap in plastic wrap, and freeze for the future.