by Adam Parks | Mar 20, 2014 | Recipes
Roast Beef Try this with either the Cross Rib or Chuck Roast ORDER NOW ! Most of our roasts are cut about 2 pounds to conform to our subscription boxes, but feel free to special order a larger roast so that you have leftovers for sandwiches. Salt and pepper the roast...
by Adam Parks | Mar 20, 2014 | Holiday Recipes
Prime Rib I have used this cooking technique on a couple of different roasts and it hasn’t failed me yet… Preheat the oven to 500. Season roast as you wish, but don’t cut slits and fill with garlic! I see this all the time on cooking shows and I hate...
by Adam Parks | Mar 20, 2014 | Recipes
MeatLoaf Balls No, I didn’t forget to hit the space bar. Basically, my meatloaf and meatball recipes are the same… and they are kind of a pain to make. So, I only make them about twice a year, and then freeze them in usable portions. Fall is a great time of year to...
by Adam Parks | Mar 20, 2014 | Recipes
Smoked Pork Jowl with Heirloom Beans & Rice INGREDIENTS 12 ounces dried heirloom beans (eye of the goat, borlotti, great northern), soaked overnight and drained 8 cups of water 8 whole peppercorns 1 bay leaf 5 sprigs fresh thyme 5oz Pork Jowl 1 onion peeled and...
by Adam Parks | Mar 20, 2014 | Blog
We had our first ever Victorian Farmstead Staff Meeting on Monday. I know that doesn’t seem like a big deal, but it was kind of momentous for me. I have sat in hundreds of staff meetings over the years. I have been staff and led staff. They have been held in...
