We are coming to the time of year when heavy, rich foods replace light salads and garden-fresh vegetables. Here on the farm, these next few Persephone months with little sunlight mean nothing grows, and we need to draw as much sustenance as possible from the stored harvest. For those of you who have to pay […]
Bolognese Short Ribs
Bolognese Short Ribs This is a frequent go-to recipe in my house for it’s satisfying flavor, and for it’s meal-stretching economy. Grassfed short ribs are an inexpensive cut that are high in fat (the source of those amazing Conjugated linoleic acids and Omega 3 fatty acids), which makes them a calorie-dense food that can keep […]
Lamb Riblets in a Garlic Mustard Herb Paste
While standing at my farmers’ market stall, I am often surprised by how many customers completely overlook the lamb riblets. While riblets do, admittedly, make for some messy eating (a fact I find quite delightful), they happen to be one of the most flavorful cuts on the animal. In my fat-loving estimation, they are the […]
Teriyaki Short Ribs
The fall grassfed beef harvest has begun. Time to braise some short ribs… We’ll be cutting beef this week, and with the temperatures turning cooler, my mind is going to the rich, creamy fat of short ribs. They are an inexpensive cut, but so full of flavor and good fat cover, even the smallest […]
Oven Crispy Lard Potatoes
Huzzah! Fall is in the air, and the pigs are starting to come in for harvest. With all those new potatoes coming out of the ground, and all that pork fat in the rendering pot, a great combination was bound to result. For the past two weeks, our family hasn’t been able to get enough […]
New Book From Shannon Hayes: Cooking Grassfed Beef
Free Range Farm Girl: Cooking Grassfed Beef Healthy Recipes From Nose To Tail All prices include shipping. For volumes greater than 100 copies, write to sapbushshannon(at)gmail.com for special pricing and shipping. From America’s leading authority on cooking sustainably raised meats comes the first in a series of nose-to-tail guides for home cooks. In Cooking Grassfed […]
Time to Brine
Folks! St. Patty’s day is around the corner…have you got your brisket in your brine yet? Here’s a recipe (taken from p.231 of Long Way On A Little, for those of you who don’t own a copy yet!). I am still chipping away at the new manuscript, and anticipate returning to regularly scheduled Tuesday Posts […]
Housewife Chicken?!
I have always wondered about the origin of the name of the French dish, Poulet en Cocotte Bonne Femme, which translates roughly as “Housewife Chicken.” Regarding myself as a housewife of sorts, I set about making it one day. I soon discovered that it is a dish that requires a fair amount of kitchen time. But […]
Perfect Pastured Pork Chops
I know. Thanksgiving was only last week. There are still turkey leftovers in the back of your fridge. But while the turkey was taking center stage on that holiday table, many of us farmers were also bringing in the last of the pig harvest, and our freezers are now stocked with totes full of pork […]
Pastured Turkey Cooking Tips
The moment is at hand…it is time to process the turkeys, which hails the official end of this year’s growing season. Our farm valley will finally fall silent over the next two weeks, and following our family Thanksgiving feast, we will rest. For nearly twenty years now, our family has been raising turkeys out […]
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