This Moroccan lentil soup comes from the N.Y. Times food section and is originally vegetarian. We’ve used chicken or beef broth in the soup and added a pork meatball at the end. But, it would certainly be delicious without these changes. Fantastic recipe especially those …
Author: Anita Poeppel
This delicious farm inspired Chicken Salad is so simple and packed with a ton of flavor and farm goodness. All inspired by meat, veggies and fresh herbs we’re growing right here at our organic farm and good food from our farm partners like Organic Roots Olive Oil …
It’s a shame not to make use of the bounty of green tomatoes left when cold weather comes in late September and October. When a hard frost is imminent, we harvest all the tomatoes including the green. The unripe fruit store for several weeks and can be added to soups, stews or used in the following recipe. The 3-step breading recipe is great for other vegetables like big zucchini slices and eggplant.
Organic Ricotta Cheese, 15 oz container
Fresh Herbs – Basil, Dill, Parsley, Cilantro or any combination, minced
2 Pastured Eggs
Shredded Cheese – your choice, we used Mozzarella
Place ricotta in medium bowl. Add minced fresh herbs – about 1 T total – and mix well. Add 1/2 tsp salt and taste for seasoning, adding more salt if necessary. We find the ricotta we purchase needs salt to bring out the flavor.
Slice the green tomatoes no more than 1/4″ thick. If you slice them too thick, the bread crumbs will burn before the tomato has cooked enough. If you find your slices are too thick, just finish the pre-fried slices in the oven until tomato is tender.
Set up your 3-step breading. You need 3 shallow but wide bowls or use pie or cake pans. Place about 1/3 cup flour in the first, 2 beaten eggs in the second and bread crumbs in the third. Flour and bread crumbs can be seasoned to your liking using salt, pepper, dried herbs.
Preheat your skillet. While preheating, prepare a few slices of tomato by first dipping a slice in flour (brush off excess), then egg, then bread crumbs covering both sides of the slices.
Add fat to the hot skillet and then add breaded tomato slices. Brown on both sides allowing tomato slices to cook through.
Add a good spoonful of herbed ricotta to each slice. Top with shredded cheese. Turn off heat, cover and allow cheese to melt.
Serve as an appetizer or serve on a bed of greens for a very delicious vegetarian dish.
The sweetest tomatoes and fragrant basil come together in this simple late summer salad. Serve as a side or atop a bed of greens for a beautiful salad. No extra dressing necessary. The juice from the tomatoes combined with the EVOO and Balsamic Vinegar make …
This recipe uses BBF beef cuts like Chuck, Arm and Brisket that love a low, slow braise. Braising transforms these less tender cuts into moist, fall apart meat for your favorite pulled beef sandwiches. Grilling the meat is purely for infusing your recipe with authentic grilled flavor. Grilling is not necessary to achieve tenderness, but it sure maximizes the delicious flavor.
6 lbs. BBF Beef Chuck Roast, Arm Roast, Brisket or some combination
Apple Cider Vinegar
Generously rub beef roasts with a combination of Chili Powder, Salt, Pepper and Granulated Garlic. Beef can be seasoned and allowed to sit overnight or even a few hours before grilling. Place seasoned beef on prepared grill using indirect heat for approximately 2 hours, rotating and flipping meat roughly every 30 minutes. After cooking time, beef will be cooked through but not fork tender.
Place grilled beef in preheated crock pot and cover with liquid. We used the liquid from our canned tomatoes but other choices include water, broth or some combination. To reduce cooking time, bring the braising liquid to a simmer before covering the beef. Add 1/4 cup apple cider vinegar. Braise meat until fork tender, approximately 5 hours. Be sure to check the meat after about 4 hours for tenderness. Beef is done when easily pierced and pulled apart with a fork.
Remove beef and allow to slightly cool. While beef is cooling, ladle cooking broth into quart jars or glass pyrex and allow fat and broth to separate.
Using your favorite BBQ sauce or our recipe for Molasses BBQ Sauce, place 2 cups sauce and 1 cup defatted broth into bowl and whisk to combine. Pour over beef and toss. Add more sauce/broth until it’s just the way you like it.
Now create your favorite sandwich! Spoon the tender, sauced pulled beef onto your favorite bun, add condiments, slice of onion and enjoy!
Tip: Remaining broth can be frozen and used as the cooking broth for your next braise or added to BBQ sauce for another pulled meat recipe. It’s loaded with flavor and nutrition so be sure to save!
Just a forewarning…..this may be the best creamy salad dressing you’ll ever try. My mother, Barb, made this dressing every year when spinach was being harvested from her garden. Mom grew a beautiful garden and there were staples on the table every spring – tender …
We’ve taken a N.Y. Times recipe, tweaked it to our liking and come up with a stew that is definitely a keeper.
We’ve added a few chopped sweet peppers to the stew from our stash of our frozen 2021 peppers. They add sweetness and color plus we’re just crazy about peppers. We didn’t have thyme on hand so we just used Rosemary and it was fantastic. The original recipe did not include a chopped green, but that is one of our favorite ways to finish a soup. You can use most any chopped green you have on hand.
Finally, you could make the stew by using 1 lb. BBF bulk Italian sausage instead of links. Skip the first step of cooking the sausage. Instead, make tender pork dumplings by adding teaspoon size pieces of sausage to the stew after the greens are cooked. The raw sausage will easily cook very quickly – no need to precook the sausage. Just simmer gently for a few minutes and then serve.
2 tablespoons extra-virgin olive oil, plus more for serving
1 pkg BBF Italian sausage links, use 4 sausages, sliced into ¾” pieces
2 tablespoon tomato paste
½ teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 lg onion, chopped
2 sweet peppers, any color, chopped or use frozen chopped peppers
4 garlic cloves, finely chopped
1 pound dried great Northern or navy beans
2 teaspoons salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 c finely chopped greens – cabbage, Napa cabbage, kale, spinach, etc.
2 teaspoons balsamic vinegar, plus more for serving
Freshly ground black pepper
Heat oil in a large stockpot over medium. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel and set aside.
Add the tomato paste and cumin to the pot. Cook, stirring constantly, until dark golden, about 1 minute. Immediately, add the carrots, celery, onion, peppers and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Bring to a simmer and then reduce heat to low simmering gently until the beans are tender, about 2 hours. Add more water, if needed, to make sure the beans remain submerged.
When beans are tender, add chopped greens of your choice and cook until tender. Return the sausage to the pot. Stir in the vinegar and black pepper. Taste and adjust seasoning. Serve drizzled with more vinegar and olive oil, if desired.
The growing year for our laying hens is divided into two seasons – active grazing and winter. During the active grazing season, we are rotating our hens through a series of pasture areas with our movable electric netting. Depending on the rate of recovery on …
This is a delicious fall/winter salad that’s been appearing on our table quite often lately. Serve it as a side dish or eaten as a vegetarian meal. We use Butternut Squash – our hands down favorite for its dense texture and natural sweetness.
Coarsely chop your favorite wilting greens. We often use arugula, swiss chard, escarole or kale. Set aside.
Preheat oven to 350 degrees. Slice Butternut squash into 1″ slices. We do not peel our squash and eat the tender skin. Peel if you prefer. Using a high heat safe fat like coconut oil, oil a cookie sheet and place squash on pan. Roast squash for 15-20 minutes and flip when bottom has browned and caramelized. Continue cooking another 15 min or until pieces are just tender.
Remove butternut from the oven and scatter chopped greens over the top. Drizzle with olive oil and a sprinkle of salt. Place back in oven and roast for another 5 minutes just until greens have wilted.
Prepare fresh salad greens by tearing or chopping into serving size pieces and placing in a large shallow bowl. Drizzle with your homemade vinaigrette and toss.
Pour roasted squash and greens over the fresh salad greens. Gently toss. Add organic sunflower seeds, pecans, walnuts and/or dried organic cranberries. Serve immediately.
Serving this with dollops of creamy goat cheese or a really good feta would put this over the top.