Ingredients:

• 1lb of sausage
• olive oil
• 1 cup of flour
• salt
• pepper

Directions:

In a big skillet brown 1 lb. of sausage, adding olive or vegetable oil so that there is about ½ cup of grease/fat left over.  Turn off the burner.  Scrape all the sausage over to one side of the skillet and tilt the skillet to let the grease drain to the other side.  One can accomplish this by letting one side of the skillet slide off the burner onto the stove so that the skillet sits there cock-eyed.

Put about 1 cup of flour into a cereal bowl.  Once the grease has drained completely to the lower side of the skillet, pick the skillet up and turn the burner back on.  Keeping the skillet slightly tilted so the sausage stays on the high side and the grease on the low side, heat the grease on the burner until it gets bubbly.  Start sprinkling in the flour from the bowl so all the grease gets sopped up.  Use a spatula to stir the grease/flour mix.  Once it has a slightly thick consistency (not completely solid) go ahead and lay the skillet out flat on the burner, letting the flour/grease mixture cook for maybe a minute longer.  This is a good time to add salt and pepper.

Pour a little milk into the bubbly grease/fat mix, and begin stirring with the spatula.  The mixture will thicken amazingly fast.  Keep pouring in a little milk and stirring.  You’ll probably do this process six or seven times.  By adding small amounts of milk at a time, you work the gravy up to its full volume.  There will come a time when adding more milk will dilute the thickness, so you have to make a judgment call at this point, deciding how thick you want the final product to be.  With a little practice you’ll develop a feel for how much milk to add at a time to keep the gravy from getting lumpy.  If you do get lumps you can smash them out with the spatula.

One pound of sausage makes about a half-full skillet of gravy, depending on how much extra fat you’ve added to the mix.

Ingredients:

• 4 chicken leg/thigh pieces
• Spike seasoning (Frontier brand, sold in health food stores)
• Olive oil

Directions:

Place chicken in baking dish.  Spray with olive oil and sprinkle with spike seasoning until pieces are good and covered.  Add about ¾ cup water to the baking dish and cover with aluminum foil.  Bake at 350 for 45 minutes.  Remove aluminum foil and bake for an additional 15 minutes.  (*cooking times may vary so be sure to check internal temperature of chicken before serving.)

Serve with your favorite vegetable and/or salad.

Ingredients

• 2 medium onions, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Chicken breasts, cubed
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 medium green peppers, sliced
• 2 jars sliced or button mushrooms
• 4 bay leaves (to be removed before serving)
• 1 tsp oregano
• 1 tsp basil
• ¼ tsp black pepper
• 1 tsp salt
• ¼ cup dry white wine

Directions:

In a large skillet, sauté onions and garlic in oil over medium heat until onions are translucent.  In a mixing bowl combine onions, garlic, green peppers, mushrooms, bay leaves, oregano, basil, salt, pepper, and cans of sauce.  In skillet, brown chicken and then add mixture from bowl.

Simmer over medium heat, covered, for about ½ hour.  Uncover, add wine and simmer about another ½ hour.  Serve over pasta.

Special Notice: We are currently accepting orders for Thanksgiving turkey’s that will be available fresh on Friday, November 19th.  Please see our the poultry section under our “products” page for more information on how to order.  But hurry, orders are filling fast!

Our farm is a 7th generation family heirloom in which we take great pride. Settled in 1828, we are now in the process of transitioning this land once again into a sustainable family economy using methods and practices that allow us to produce truly “authentic food”. In 2007, we began in earnest by producing pastured poultry, and in 2008 we added pastured pork to our operation.  In 2009, we offered grass-fed beef for the first time and 2010 has already seen us add a small egg laying flock as well ramp up our poultry and pork quantities to meet the growing demand for our high quality meats.

So what do we mean by “authentic food”?  The authentic food movement goes beyond any various certification that one can obtain, as certification does not do it justice.  It is food produced locally, delivered fresh and is full of healthy nutrients from happy animals that are treated humanely.  It is procured without the use of antibiotics, vaccinations, chemicals, genetically modified (GMO) grains or confinement feeding operations.  It is created from animals raised on pasture as nature intended, by a farmer who owns and cares for the land.  An authentic food farming model will leave the earth in a healthier state through its sustainable and environmentally friendly methods as it nurtures the soil through holistic management of the land.  While various certifications may appeal to some, our customers seek a food that goes beyond those limited criteria for something that is truly an “authentic food”.

While you are visiting our virtual farm, please look around and educate yourself about our products and farming methods. Be certain to explore our recipe box for some great tasting home cooked meals, all of which have been taste tested using the products we raise in our own kitchen. We also hope that you will take a moment to sign up for our e-mail list. We periodically send out newsletters that will let you know when product becomes available, share recipes, announce upcoming local events and keep you informed about food related news items we feel are important.

We hope that you’ll agree that in today’s society, it is more important than ever to know where your food comes from, how it has been raised and the farmer that raised it. You are what you eat, and so is your food. That is why we are so transparent about what we do here and why we do it. The way we approach farming is unique, we see it as a partnership between us and our patrons. What we promise to you as that patron is the following:

• Our pasture areas are 100% chemical, pesticide and herbicide free.
• All of the grains we use to feed are animals are transitional organic (chemical and GMO free) and are raised in Central Indiana, supporting local grain farmers.
• Only USDA Certified Organic vitamin and mineral supplements are used in our grain mixes.
• Our animals are treated humanely and have access to clean water, fresh air and plenty of sunshine.
• Our meats are pasture raised and moved frequently to fresh, lush grazing areas.
• Antibiotics and vaccinations are never administered.
• We only use sustainable, low energy input farming methods that actually heal the land.
• Our customers are always welcome to visit, look around and investigate our farm and ask questions.
• You will always receive the highest personal customer service.
• We strive to exceed all of the various certification standards in everything we do.
• We will never sell to you any food that we would not feed to our own children.

Enjoy your visit on our virtual farm, and please plan on stopping by in person sometime soon. If you have any questions, please feel free to drop us a line or give us a ring. We’ll be glad to speak with you.

Darby, Brandy, Ethan and Zach

*Please note that while some individual components of our farming operation are certified organic, our finished products are not USDA certified organic.