Farm Musings

Parsnips are really super good, probably my favorite side right now. Consider doubling this recipe and save the extras for the next morning to make cakes fried in bacon fat to have with your eggs.

This is the BEST salad for summer (or when you wish it was summer). It is quick, easy and surprisingly filling as a stand alone meal

This is probably Betsy's favorite dressing to have around. It is quick and easy to make and is great on just about everything. Think salad dressing, chicken, veggie dip, veggie salad, gyro, etc.

Remember the restaurant Pannekoeken? Here’s our version. These pancakes are quick, easy and super tasty. They aren’t so great for those of you on a traditional or GAPS diet… but whatever, go for it! These taste great and have lots of healthy short and medium chain saturated fats and CLAs thanks for the pasture raised butter, eggs and coconut oil.

Why didn’t we think of this sooner?! A bacon, avocado, and tomato sandwich was the perfect meal when Betsy came home from a long day of marching band and Jack had a long day of farming while parenting a toddler. Quick, easy, filling, super tasty, and loved by every member of the family. We will be making this again. And again and again….

Our chorizo isn't dried like a traditional sausage, so it is a bit more versatile. Here is a simple dish that works for breakfast or dinner.

Nothing goes with a great burger or fries like some delicious roasted beets! These are good warm or refrigerated. You can also freeze the beets before topping and save them for a quick dish later.

Great with our Moroccan-Style Chicken. A sweet treat and so easy to make!

This is a delicious dish. Remember: If your spices are old and don’t have a robust smell to them, it is worth getting new ones before trying this dish. Don’t buy spices at big box grocery stores. How long do you think the turmeric sits on the shelf there before someone buys it? Shop for these spices at a local Co-op with a good bulk spice selection.

Here is an amazingly simple and tasty recipe for your pork chops or loin roasts. We took these chops off at around 135 degrees.

This dish is a cross between a stew and beef with sauce. Consider adding potatoes or fried bread as a side. Don’t waste your time measuring anything with this one. I made up the amounts after the fact anyhow!

A great way to serve up a pork shoulder. Tender, juicy and SO MUCH FLAVOR! We made some mashed parsnips and potatoes as a side. Enjoy!

A fantastic meal… Wow is this good! It is delicious with parsnips or with wild rice.

This is by far the best way to cook grass fed brisket. Without a sous vide, you could never get the amazing texture and while the smoking is optional, it is highly recommended.

Betsy whipped this soup up tonight while we were making a different dinner. It is great to be able to make meals ahead of time that are quick and easy to pull out of the fridge or freezer!