Our Blog
Welcome to our blog. To make things a bit easier to navigate we’ve divided up the posts into Recipes and Cooking Tips from the farm and Farm News, Musings, and Stories from our every-days on the farm. Enjoy!
RECIPES FROM THE FARM
Pots and Pans
Being somewhat of a collector of pots and pans, it seems that I have a different one for each and every occasion. From hand hammered copper pots from France to five cast iron pans I found nested in the trash outside a relative’s home, I just love cooking things. I...
8 Bone Frenched Rack of Lamb
There is not much that rivals the look of a rack of lamb plated, just waiting to be cut up and served barely drizzled with a succulent sauce. This impressive looking cut can also be very intimidating to those unfamiliar with how to prepare this wonderful cut of lamb....
Grilled Rack of Lamb
Grilled Rack of Lamb - Charcoal Grill INGREDIENTS Large disposable aluminum baking pan(12 by 8 inches) 4 teaspoonsolive oil 4 teaspoonschopped fresh rosemary2 teaspoonschopped fresh thyme leaves 2 mediumgarlic cloves, minced or pressed through a garlic press (about...
Pan Seared Ribeye with Mushroom and Red Wine Sauce
INGREDIENTS 2 boneless Grass-fed strip, rib eye, or filet steaks (1 1/2 to 1 3/4 inches thick) Kosher salt and ground black pepper 1 tablespoon oil INSTRUCTIONS Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each...
Tips for Cooking a Great Steak
From Debbie's Kitchen:Decide before you start cooking on how you want the steak done. A few people like "blue" steaks but most tend to prefer their steaks from medium rare to well-done. If you decide in advance, you're more likely to pay attention to it and remove the...
Cut of the Week: Thick Cut Steaks
From Debbie's Kitchen:Whether you are trying to pan fry filets, rib eyes, NY Strips or chops of any variety it is important to know how to cook your steaks to retain all of the moistness and tenderness. The bane of all pan frying is the thick gray band of meat that is...
Chicken Piccata
This recipe is a real confidence builder; almost foolproof and very impressive. I've made it with both chicken and veal and it's absolutely delicious. I like to pound the meat with my French rolling pin to keep it nice and even. Keep tasting the sauce if you use...
Cut of the Week: Skinless, boneless chicken breast
Our customers tend to fall into two very distinct and separate groups of chicken lovers. They either cook chicken breast only and are intimidated by the idea of a whole chicken or, like Debbie, aren't excited at the thought of dry, tough chicken breast smothered in...
Recipe of the Week: Grass Fed Lamb Chops
The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. You can make these year round by just throwing them under the broiler...
Cut of the Week: Grass Fed Lamb Chops
I am amazed at how many people are intimidated by this succulent piece of meat but that may be a by-product of the confusion that surrounds all the cuts of lamb that can tout the name of chop. There are leg chops and shoulder shoulder chops which do best with some...
Farm Stories, Musings, and Farm News
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