Farm Musings

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!

If you've never made broth from our stockbones, you really haven't lived. It is one of the things that really differentiates our products from the factory stuff in the store -- or even most stockbones at a farmer's market. Rich, buttery, healthy and soul filling... give it a shot!

This recipe was submitted by one of our members, AngieD. What a great way to add a little kick to your ground beef!

This easy and relatively quick dinner is a great way to enjoy some of our ground beef and eggs.

Round steak with mustard and cream. Steaks aren't just for grilling outdoors. They are great cooked indoors on a skillet too. Try this recipe out for a delicious steak with some added zing.

What a year! Here is an update about our crazy year and our life in general. Some of my favorite photos and even a video of 2.5 year old Lauren and her 'pet' snake.

This simple marinade is great with our pork chops; just remember to plan ahead to give the meat time to soak in the flavor!

Here is the recipe for our famous Lemon-Butter chicken. This is a great meal to make a few batches up ahead of time and pull out for a quick and easy home cooked meal. This is the same chicken you'll find in our almost* ready to eat Sous Chef packages.

Making mashed potatoes seems simple and it is... but a few tips and tricks will turn those potatoes into a masterpiece of texture and taste-bud pleasure!

The perfect dish for entertaining guests. Or to use up any type of chicken you have in your freezer. Despite the long instructions (which includes random tidbits), this dish is reasonably quick and serves a lot of people for very little cost. (We fed 25 people with a double batch!) Plus it tastes super good and is easy to make!

Our chicken is raised over twice as long as pretty much all other chicken. This leads to stronger, healthier birds and fuller flavors. But it also can make cooking it more challenging if you don't know what to expect. Here, we take the time to explain a little more about the HOW and the WHY of cooking TC Farm Chicken.

Confit is an increasingly popular but traditional French way of curing, cooking and preserving meat. I can’t believe I lived so long without making it before. It always sounded like it was too much work. Then our friend Carl was over helping process our ducks and shared his passion for confit. We made up our own confit duck and loved it. I decided to try some confit chicken for a family Christmas party and it turned out FANTASTIC. This takes a bit of planning ahead, but is a fairly simple way to make lots of fantastic food!

Delicious Split Pea Soup - perfect for these days when it's starting to get colder. Freezing in ice cube trays makes for nice single serve baby food. Lauren can't get enough of this soup!

A lot of you like to take some time off in December. Chickens are no different. Read more about the vacation we are giving our birds as well as some changes to our program, specifically what we are feeding our chickens. Also: bonus cricket update!

This was a favorite recipe in my house growing up. Now you can share it with your family too. Quick, easy and fantastic!