Category Archives: Recipes
Sarah’s Boneless Grilled Leg of Lamb
Spring is finally here for real! On a warm night you might want to take advantage and start up your grill. Other nights it seems like a better idea to hunker down and get one last roast in the oven. One cut that is perfect for either thing is a Boneless Leg of Lamb.
Sarah’s Boneless Grilled Leg of Lamb
Spring is finally here for real! On a warm night you might want to take advantage and start up your grill. Other nights it seems like a better idea to hunker down and get one last roast in the oven. One cut that is perfect for either thing is a Boneless Leg of Lamb.
Huevos en el Purgatorio
These dreary days call for a meal that is hot and colorful, cheery and spicy to warm up the late winter blues. On the theme of being stuck in a place that is neither winter nor spring, we’ve made ‘Huevos en el Purgatorio’ with our eggs and chorizo sausage
Huevos en el Purgatorio
These dreary days call for a meal that is hot and colorful, cheery and spicy to warm up the late winter blues. On the theme of being stuck in a place that is neither winter nor spring, we’ve made ‘Huevos en el Purgatorio’ with our eggs and chorizo sausage
Cheese Steak Sandwich
The thin cut top round we have as braciole / sandwich steaks are a tasty and fast meal option– this iteration uses kale, but I think if it were in season sauteed sweet green peppers would make this a pretty
Cheese Steak Sandwich
The thin cut top round we have as braciole / sandwich steaks are a tasty and fast meal option– this iteration uses kale, but I think if it were in season sauteed sweet green peppers would make this a pretty
Marrow Butter
So simple and so rich, and so good for you (really!)
Farmer’s French Toast
A substantial breakfast is a necessity for farmers.
The Happy Farmer Winter Quiche
Bacon, sausage, eggs, potatoes…and cheese!
Luci’s Yogurt Waffles
Luci’s Yogurt Waffles are made fresh everyday in the Farm Kitchen!
Roast Pork Loin in Cider
A Pork Sirloin Roast in cider with apples and fennel, happy fall!
Cajun Collard Stuffed Roast Chicken Galantine
This might be an all day project but it is totally worth it.
Cajun Collard Stuffed Roast Chicken Galantine
This might be an all day project but it is totally worth it.
Mimi’s Chicken Under a Brick
Time: 45-60 minutes, plus marinating time 1 whole 4 lb-ish chicken 1 tablespoon fresh rosemary, chopped Salt and freshly ground black pepper 1 tbsp garlic, peeled and coarsely chopped 1-2 tbsp extra virgin olive oil 1 lemon, cut into quarters,
Mimi’s Chicken Under a Brick
Time: 45-60 minutes, plus marinating time 1 whole 4 lb-ish chicken 1 tablespoon fresh rosemary, chopped Salt and freshly ground black pepper 1 tbsp garlic, peeled and coarsely chopped 1-2 tbsp extra virgin olive oil 1 lemon, cut into quarters,
Grilled Korean Style Beef Short Ribs
You want to have enough of this to completely cover the ribs in a dish or a bag. If you make extra marinade just bottle it and keep it in the fridge for next time! 1 part soy sauce
Grilled Korean Style Beef Short Ribs
You want to have enough of this to completely cover the ribs in a dish or a bag. If you make extra marinade just bottle it and keep it in the fridge for next time! 1 part soy sauce
Brioche Buns
OK we confess that this isn’t actually our own recipe. But give us busy farmers a break! We can’t always make it to the pub for our burger fix, and what would you do if it were 5 o clock,
Brioche Buns
OK we confess that this isn’t actually our own recipe. But give us busy farmers a break! We can’t always make it to the pub for our burger fix, and what would you do if it were 5 o clock,
Ham in Hay
A quick one from our St. Patrick’s day dinner- The ham ends up with a wonderful sort of light floral flavor and scent, and made a nice contrast to the hearty beer braised beef stew we had also! Instead of
Ham in Hay
A quick one from our St. Patrick’s day dinner- The ham ends up with a wonderful sort of light floral flavor and scent, and made a nice contrast to the hearty beer braised beef stew we had also! Instead of
Shakshoukah with ‘Merguez’ Lamb Meatballs
all mixed up wonderful dish of spiced meatballs in slow cooked gravy over potatoes with a poached egg on top
Shakshoukah with ‘Merguez’ Lamb Meatballs
all mixed up wonderful dish of spiced meatballs in slow cooked gravy over potatoes with a poached egg on top
Braised short ribs served on polenta
Braised short ribs are one of my favorite dishes ever. Braised in red wine or beer those ribs melt into the glorious sauce along with the vegetables for a truly comforting dish
Braised short ribs served on polenta
Braised short ribs are one of my favorite dishes ever. Braised in red wine or beer those ribs melt into the glorious sauce along with the vegetables for a truly comforting dish
Poule au pot (one pot chicken)
I love one pot meals, they are easy to prepare and easy to clean-up. That doesn’t mean it can’t be delicious and this classic French chicken dish is a great way to showcase a well-raised, flavorful bird. I also made a great soup from the left-overs.
Poule au pot (one pot chicken)
I love one pot meals, they are easy to prepare and easy to clean-up. That doesn’t mean it can’t be delicious and this classic French chicken dish is a great way to showcase a well-raised, flavorful bird. I also made a great soup from the left-overs.
Chili with Grass-fed Beef and Garden Vegetables
Chili, everyone has their favorite recipe, and this one is ours. Lots of vegetables from the garden and grass-fed beef added to these wonderful spices makes a great dish for serving a crowd. It also freezes well for those nights when you come in tired from lambing and calving and haven’t got the energy to cook.
Chili with Grass-fed Beef and Garden Vegetables
Chili, everyone has their favorite recipe, and this one is ours. Lots of vegetables from the garden and grass-fed beef added to these wonderful spices makes a great dish for serving a crowd. It also freezes well for those nights when you come in tired from lambing and calving and haven’t got the energy to cook.
Basic Grass-fed Burger
If you indulge in only one cut of grass-fed beef, let it be ground beef. There are many reasons why, but the most important one here is flavor!
Basic Grass-fed Burger
If you indulge in only one cut of grass-fed beef, let it be ground beef. There are many reasons why, but the most important one here is flavor!
Neil Perry’s Shin of Beef Braised in Guinness
This recipe was one of our beef shin tastings, easy to prepare, nothing complicated let the braising do the magic. It can also be made ahead and may even be better for being made a day before and reheated.
Neil Perry’s Shin of Beef Braised in Guinness
This recipe was one of our beef shin tastings, easy to prepare, nothing complicated let the braising do the magic. It can also be made ahead and may even be better for being made a day before and reheated.
Jamie Oliver’s ‘melt in the mouth’ beef shin
A recipe from Jamie Oliver that we used as one of the comparisons in the beef shin tasting. Really delicious and not difficult to make. Make it a day ahead and reheat when you need it so the flavors are even more developed.
Jamie Oliver’s ‘melt in the mouth’ beef shin
A recipe from Jamie Oliver that we used as one of the comparisons in the beef shin tasting. Really delicious and not difficult to make. Make it a day ahead and reheat when you need it so the flavors are even more developed.
