This is about as simple as it gets, and even the most novice chef can produce excellent results with this can’t miss recipe.

Ingredients:

• One whole roasting chicken
• Fresh herbs of your choice (we suggest sage and/or basil)
• One stick of organic butter (room temperature)
• Sea salt
• Coconut oil (can substitute olive oil)
• Fresh ground black pepper (optional)
• One lemon, quartered (optional)

Directions:

1. Thaw chicken completely
2. Chop about 1/3-1/2 cup fresh herbs
3. Mix 2/3 of the herbs with the fresh butter thoroughly
4. Using a spoon, place herb butter mix under skin of the breast, thigh and drums
5. Place remaining herbs (and unused herb butter) into cavity with the quartered lemon (optional)
6. Rub oil over entire exterior of chicken, then coat with sea salt and fresh black pepper (optional)
7. Place in roasting pan breast side down
8. Bake at 400 degrees for 15-20 minutes per pound (ovens will very)
9. Turn to breast side up halfway thru roasting
10. Broil as required to crisp the skin and enjoy!

This is our new favorite recipe!  The first time Brandy made this, she was absent during dinner and almost didn’t get any when she got home.  It’s really simple to throw together and is a perfect slow cooker meal.

Ingredients:

1 Boston butt pork shoulder roast 2-3lbs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons coconut oil (or olive oil)
1 tablespoon butter
1 large onion
2 tsp fresh ginger – diced
1 ½ cups apple cider
¼ cup apple cider vinegar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
fresh sage to taste (or dried if you don’t have fresh)
1 ½-2 cups chopped apples

Directions:

1. Rub salt and pepper over pork roast. Heat coconut oil in large skilled. Brown pork roast over high heat.

2. Remove from skillet and place in bottom of slow cooker.

3. Return skillet to stovetop and reduce heat to medium to melt butter. Add onion and cook until they begin to soften. Add ginger and cook a few minutes until fragrant.

4. Pour in apple cider and apple cider vinegar. Add nutmeg, sage, and cinnamon. Bring to a simmer for 1-2 minutes.

5. While simmering, place chopped apples over the pork roast in crock pot.

6. Pour the contents of skillet over roast and apples.

7. Cook on low for 6 hours or high for 3 hours.

* Brandy adapted this from a recipe in the Paleo Comfort Foods cookbook which called for pork chops and also apricots.

This is a recipe we use all the time for both pulled chicken, pulled pork and pork spare ribs.  It’s simple and extremely good!  Just roast or crock pot a whole bird or shoulder roast, shred, add the sauce and bake for about 30 minutes.  In the case of spare ribs, add a dry rub of half chili powder and half paprika 2-4 hours prior to baking, then par bake about 1.5 hours.  Add a generous amount of sauce, completely covering, and finish baking for roughly another hour or so.  For best results, consider using organic ingredients.

• 14oz ketchup
• 1/2 c water
• 1 tbsp mustard
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 4 tbsp sugar
• 1/4 tsp paprika
• chili powder to taste

Please Note:  We suggest using one of our boneless Sirloin Tip or Rolled Rump Roasts for this recipe.

We recently found and used a wonderful recipe for a spectacular beef roast from another farm producing 100% grassfed beef.  Below is that recipe, modified a bit for our tastes:

For best results, use an oven-proof meat thermometer. An oven roast should never be over-cooked, and a meat thermometer is the best way to tell when the roast is finished.

The secret to a great oven-roasted grassfed beef roast is the 3-step process:
1. Initial roasting at high heat to brown and seal the surface,
2. Finishing at low heat to gently warm and cook the interior,
3. And finally a rest period BEFORE carving into slices to allow juices to settle within the meat fibers. Be sure to follow temperature directions carefully, and never rush the rest period.

1-2 Tbsp. high quality olive oil
1/2 tsp. fresh thyme
1/2 tsp. fresh rosemary
clove of fresh minced garlic or fresh green onion
fresh ground black pepper to taste
mineral salt to taste

Preheat oven to 425 degrees.

Combine olive oil, herbs, garlic/onion, salt and pepper. Rub oil mixture all over roast. Place roast in a heavy roasting pan. Insert meat thermometer so that the tip of the thermometer is in the center of roast.

Place roasting pan in pre-heated oven:

If roast is less than 3 pounds: roast meat at 425 degrees for about 20 minutes.
If the roast is 3 pounds or larger: roast at 425 degrees for about 30 minutes.

Without opening oven, reduce heat to 300 degrees. Continue cooking until the meat thermometer reads the desired temperature, about 145 degrees for medium, or 140 degrees for medium rare. Be aware that the internal temperature of the meat will rise slightly – about 5 degrees – after the roast is removed from the oven. Do not overcook the roast. It takes about an hour at 300 degrees for a 4 pound roast to finish to medium, 40 minutes for a 2.5 pound roast (cooking times will vary however, so watch the thermometer closely).

When the desired temperature is reached, remove the roast from the oven, cover loosely, and allow to rest for 10-15 minutes while finishing the rest of dinner. Carve into slices after the rest period, and serve with plenty of pan juices and horseradish!

A huge shout-out to Despi Ross who was recently on Indy Style on WISH-TV Channel 8 for “Indy Woman Wins National Award for Changing The Way She Eats and Improving Her Health”

Despi is a member of the Slow Food Indy and shared about her experiences learning more about where the food she eats comes from and how knowing more and making appropriate changes in her life have made her much healthier.

During her interview on Indy Style she mentioned our products and their availability at the Indy Winter Farmer’s Market and local delivery if available in your area.

Thanks again Despi! We’re so glad to have you as a happy customer!