Hoe Hop Valley Farms began because the business Walter owned and operated was closed due to eminent domain and he had to figure out a way to provide for his wife and two young boys. Just over a decade ago, he began his hog and poultry farm to provide more than a living for his family. Utilizing his beautiful land just shy of the Ocoee and not having far to bring home the bacon, Walter opted to start a farm so he could feed his boys as well as stay home with them as they were so young at the time. And the business grew beyond his property lines quickly.

Previously available at Main St. Meats and other restaurants around town, Hoe Hop Valley Farms created a name know for quality meats raised humanely on green pastures. However, as the boys grew and the demand of the farm grew, Walter streamlined how and where his meats would be available. We are so fortunate to be one of the pick up spots to get his parted chickens and enjoy items like feet and livers (however he’s sold out at the moment). If you have not experimented with other parts of the chicken, it is highly recommended you expand your taste buds and utilize snout to tail or, in this case, beak to butt.

Thanks to the wonderful Gordon Ramsey and Amazon, I recently discovered stuffing a chicken is one of the best ways to multitask with a meal. As I am a big fan of one-dirty-dish cooking, stuffing a chicken allows you to pack tons of flavor while simultaneously roasting some veggies. Think outside the box of traditional stuffing and skip the bread. Utilize sausage (which Walter has as well), onion, beans and tomatoes and whatever other veggies or herbs you thing make work well together or that your perhaps have awaiting just outside your doorstep.

Here’s the short video that gave me confidence to stuff a bird the other eleven months of the year.