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Chicken – Tostadas Salsa Verde

Chicken – Tostadas Salsa Verde

Chicken - Tostadas Salsa Verde This is a perfect recipe to use up leftover shredded chicken. You can also bake 2 or 3 chicken breasts for about 20 minutes while you prepare the rest of the ingredients. 4 flour or corn tortillas3 ounces pepper jack cheese (about 3/4...

Chicken – Buttermilk Baked Chicken

ken Chicken - Buttermilk Baked Chicken This is a great recipe for any and all pieces of chicken. For the least expensive route learn how to cut up a whole chicken. For the quickest route, grab River Cottage Farm boneless thighs, boneless, skinless chicken breast or...

Beef Brisket – Honey-Braised

Beef Brisket – Honey-Braised

Beef Brisket- Honey Braised The sweetness of the honey along with meat, carrots and onions - how can you go wrong. The ingredient list looks long but it is really just loaded with spices you will have around the house. If you don't have the demi-glace just boil down...

Beef Short Rib Ragù

Beef Short Rib Ragu This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed...

Garlic and Rosemary-Roasted Leg of Lamb

Garlic and Rosemary-Roasted Leg of Lamb

Lamb - Garlic and Rosemary-Roasted Leg of Lamb The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being...

BEEF – Pot Roast

Pot Roast 2 tbs olive oil3 medium onions2 whole Carrots8 medium Garilc colves (minced ).25 cup Tomato paste.75 cup red wine1.28 oz can of crushed tomatoes5.5 lbs Of chuck or arm raost.75 cup Chicken stock (low sodium )6 tbs Minute tapioca1/3 cup Soy sauce1 tbs thyme...

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How to Roast  a Duck

How to Roast a Duck

There's a world of intense flavor to be discovered when you choose to roast a duck instead of taking the tried-and-true path with chicken. Yet many cooks find duck intimidating. The reason, in a word, is fat. Ducks wear a thick coat of it, and fatty skin is not a...

Fall is in the Air

Fall is in the Air

It's been an amazing fall so far; rain, rain and more rain and now 75 degree weather - that spells grass growing weather to us.  This week has been a week of assessing everything from the cows with their newly born or still "in the oven" calves to the chickens to the...

Trying to Beat the Heat

Trying to Beat the Heat

With temperatures still hovering just below 100 today we are on full alert against heat stroke for man and beast. Part B of my fun chick hatching experiment is in full swing; now that I successfully hatched 22 cute little baby chicks in my new handy dandy incubator. ...

Beef Short Rib Ragù

Beef Short Rib Ragu This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed...

Garlic and Rosemary-Roasted Leg of Lamb

Garlic and Rosemary-Roasted Leg of Lamb

Lamb - Garlic and Rosemary-Roasted Leg of Lamb The lamb is first roasted at a higher temperature (425°F) to help produce a flavorful, browned exterior. Then the oven is reduced to 350°F so the interior of the meat will be cooked without the outer section being...

Roasted Asparagus with Lemon

Roasted Asparagus with Lemon 2 lb Asparagus.25 cup extra virgin olive oil2 whole Garilc cloves (minced)1 whole Lemon zest1 pinch Salt and ground pepper (or to taste )1 whole Lemon ( cut into 8 wedges) Position a rack in the upper third of an oven and preheat to 450°F....