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
Recipe of the Week: Grass Fed Beef Tenderloin with Blue Cheese Topping
When a magazine asked Debbie to cook for a grilling article this is the recipe that she contributed. She has made this recipe so many times that she might be able to make it in her sleep! This recipe can be used with all of the more tender cuts, including lamb...
Cut of the Week: Filet
Usually when Debbie needs to know something about cooking she grabs Larousse Gastronomiqueor Escoffier: The Complete Guide to the Art of Modern Cookery but the information found there regarding the grand tenderloin is a bit outdated and can be slightly confusing....
Recipe of the Week: Slow Roasted Beef
It you have time, thaw the roast and set it on a rack over a plate in the fridge for 3 days. Trim away any leathery, dry bits. This gives the best flavor with the most tenderness.1 Grass-Fed roast - Sirloin, Rolled Rump or Round- around 3 lbssalt and pepper1 tbs olive...
Cut of the Week: Roast
Over the many years we have been butchering grass fed beef we have made several different types of roasts available for our customers. These different cuts can be confusing especially when some names differ even between butchers. For simplicity's sake I will divide...
Mini Meatballs in Roasted Red Pepper Sauce
This week's recipe is perfect with grass fed ground beef from the Farm Shop! MINI-MEATBALLS IN ROASTED RED PEPPER SAUCE Ingredients · 2 pounds Grass Fed Ground Beef · 1 cup soft bread crumbs · 2 eggs · 1/4 cup finely chopped onion · 2 garlic cloves, crushed · Dash...
Cut of the Week: Grass Fed Ground Beef
Every so often we see a huge surge in ground beef sales. Whenever this happens we find someone with a TV and inevitably there has been a ground beef recall. In his brilliant book Fast Food Nation, Eric Schlosser reveals that the typical fast food burger contains...
Organic Cooking: Leg of Lamb with Garlic and Rosemary
Leg of Lamb with Garlic and Rosemary 1 (7-pound) grass fed, butterflied leg of lamb, and lamb tied 8 garlic cloves 1.5 tablespoon fine sea salt 4 tablespoons chopped fresh rosemary 1 teaspoon black pepper 1/2 cup dry red wine or beef brothPat lamb dry and score fat by...
Cut of the Week: Leg of Lamb
The leg of lamb is the most versatile cut of lamb. We sell our grass fed lamb legs whole or butterflied. To butterfly a leg of lamb, it is deboned and rolled and tied, this is a tough job and is better left to the professionals. Butterflied leg of lamb is perfect for...
Comfort Food: Home Style Pot Roast
I love chuck and arm roasts since they come from the most used muscles on a cow. Remember the equation: heavily used muscles = tougher meat = more flavor = cheaper cut less used muscles = more tender meat = less flavor = expensive cut Home Style Pot Roast Ingredients:...
"The Cook and the Gardener"
Although set in the French Countryside, Amanda Hesser's book The Cook and the Gardener holds many lessons and much encouragement for Americans seeking to tie their living more closely to the land. Over the year she served as a cook in a chateau in Burgundy, Hesser...
Farm Stories, Musings, and Farm News
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