Ingredients:

• 2-3lb pork shoulder roast
• 1 TBS each of the following:  Sea salt, garlic salt, seasoned salt and paprika.
• Olive oil

Directions:

1. Thaw roast and place in baking pan
2. Mix dry ingredients well in a small bowl
3. Cover entire roast lightly with olive oil
4. Sprinkle dry ingredients over entire roast and press in with fingers or spoon
5. Bake uncovered at a rate of 1 hour per pound of roast (or until done) at 275 degrees
6. Enjoy!

• First Place - Sue Mogel – $40 Dinner Gift Certificate to The Indigo Duck in Franklin, IN
• Second Place - David Feinburg – $35 Gift Certificate to Simpson’s Farm Market
• Third Place - David Feinburg – $25 Gift Certificate to U-Relish in City Market
• Fourth Place - Despi Ross – One pound of locally roasted coffee beans from Harvest Cafe
• Fifth Place - Meaghen Nelson – One bottle of extra virgin aged olive oil from Artisanos Oils & Spices
• Honorable Mention -  Lynne Goodin – Breakfast box from Fermenti Artisan, local chefs using local foods

Be sure to check-out Sue’s winning recipe and photo of her finished Thanksgiving Turkey.

“First, I pruned the apple tree out back. I got a nice little stash of applewood for the Big Green Egg!  I stuffed the turkey lightly with 1# sautéed Mexican chorizo from Goose the Market. I rubbed it with olive oil, sprinkled lightly with Arizona Seasoning (Penzey’s) and a little herb de Province and fresh ground pepper. Added about a cup of white wine to the pan for moisture. Tuck it in for a nice nap in the Big Green Egg with a generous amount of applewood at 210-220 degrees.  Propped up with a potato on each side—the potatoes were awesome too!”

If you don’t mind, take a couple of minutes and let us know what your experience has been with Simpson Family Farms over the years. We’d love to share some of these stories with others on our website as well, so if you’d prefer to keep your thoughts for our eyes only, just click the appropriate checkbox on the form.

Ingredients:

• 2-3lb pork shoulder roast
• 1-1/2 cups of apple cider.  You can substitute apple juice but if so add a couple pinches of cinnamon, allspice and nutmeg.
• 5-6 red potatoes, skin on and cut in half
• 5-6 carrots, cut into two inch long chunks
• 1 onion cut into large pieces
• 1 bay leaf
• salt and pepper to taste

Directions:

1. Place all ingrdients into a crockpot
2. Add apple cider
3. Add salt and pepper
4. Add bay leaf on top
5. Cook for 6-8 hours on low

If you’re visiting your local farmer’s market and looking to compare meats raised elsewhere. Ask them about the grains they use to feed their livestock. Is it also organic? If not, many of the chemicals you’d rather not have injected into your meat are getting added by default when the animals eat grains that have been modified with those same additives.

I am super excited for Thanksgiving; it is one of my favorite holidays of the year. My family always gets together, and it’s such a blessing to have everyone all in the same place. Thanksgiving is when we go all-out for food, and this year, I am cooking a full Thanksgiving dinner for my husband and me. This is our first Thanksgiving together and our first Thanksgiving dinner since we gave up grains/legumes/dairy (except for our butter of course). Thus, I’ve made a full Thanksgiving dinner for the two of us to take to our family gatherings.

I wanted to take the time to thank you guys for all the hard work you do year round to support the people of Indianapolis. I consider myself so blessed that I am in a location where I can find grass-fed meats, raw butter, and farmers that raise their animals/crops in a sustainable way. Thank you for the long hours of work you put in, for not cutting corners even if it could save you a buck, and for giving up weekends to come let us reap from your hard work. I hope you all know how appreciated you are; I cannot imagine what I would do without you guys.

I hope you all have a wonderful Thanksgiving with family and friends. I know my dishes will be absolutely phenomenal as I used only the best ingredients raised with love and care. We are so grateful for all you do; God bless!

It causes me to ask the question again about knowing where your food is coming from now that reaches your table? We of course would love for you to think about Simpson Family Farms to be your source for pasture raised, beyond organic supplier for pork, chicken and beef.

Just tonight, I came across this little video of Willie Nelson singing the Coldplay song “The Scientist”. The video was produced by Chipotle in an effort to promote developing a more sustainable food system.

Click here to view the embedded video.

Shop Right on the Farm!

This coming Monday, September 19th, our farm store will be open from 3:00 p.m. – 7:00 p.m. for on farm purchases. All our chicken and pork products will be in stock and available for immediate pickup. As an added bonus, we’ll give you 5% off of your entire purchase (no minimum required).

All Pork Products Back In Stock

As many of you found out this week, we ran out of a lot of our pork products over Labor Day weekend. Not to fear, they will all be available this Saturday! We are totally restocked on pork chops, bratwurst, pork burgers, shoulder roasts, ham and bacon. Stop by and see us on Saturday morning from 8 a.m.- Noon at either the Binford or Greenwood Farmer’s Markets!

Katy She Cooks

We really enjoy getting to know our customers on a personal level and understanding why the food we raise is important to them. One of our more recent regular shoppers is Katy Carter. Katy is a transplant from Mississippi who is passionate about local food, cooking, her husband and of course her kids. Sound familiar? Yeah, it did to us too.

Learn more about Katy and see some of the wonderful recipes she has to share here.

Did You See Us In The Indy Star?

Thanks to Chef Joe and Staff at The Indigo Duck located in Franklin, IN for choosing us as their favorite local farmer in the Going Local week special edition inside the Indy Star. Joe and his crew source as many local ingredients as possible for the dishes they serve, and we appreciate their support of our farm.

To read our post, click here

Katy is a transplant from Mississippi who is passionate about local food, cooking, her husband and of course her kids.  Sound familiar?  Yeah, it did to us too.  This stay-at-home mother of three has red hair and a southern accent that make her an easy face to recognize.

As Katy and I got to talking recently one Saturday morning at the Binford Farmer’s Market, she gave me one of her business cards.  And as it turns out, she also likes to write about food, a lot!  It’s also evident that thru her site, Katy She Cooks, she just enjoys sharing seemingly everyday occurrences that we can often take for granted.

Her most recent post discusses making s’mores on the beaches of Lake Michigan, a memory that her children will probably cherish for the rest of their lives.  And who couldn’t use some of that?  The pictures of the short trip really say it all.

We would encourage you to take a few minutes and check out Katy’s site, perhaps it will inspire you to make some memories of your own.  Be certain and check out her recipes while you are there, you might just find a new favorite from this Southern transplant.

Visit Katy She Cooks at katymcarter.com