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Category: Farm Recipes

Scrambled Eggs over Rye with Fresh Chives

Toast two pieces of rye bread. 
Scramble two eggs and scoop over the bread
Finely chop two to three chive stems and a chive flower (be sure to cut away from the reproductive part of the flower). Sprinkle on top. 

I used farm fresh eggs from Shag Valley Farm and chives from my herb garden. The rye bread is non-GMO. 

I love starting the day with fresh eggs. Farm fresh eggs, organic, locally sourced, cage-free, whatever you want to call them. There are so many great benefits to buying these type of eggs over the regular store bought ones. It all starts with what they eat. The quality of the chicken egg is directly related to what they eat. If they eat low-quality food without many nutrients, the eggs are going to reflect that. One benefit of farm fresh eggs from a local chicken farm is that their chickens are going to be able to get high-quality feed and are able to eat fresh grass, which is high in omega-3 fatty acids. The eggs will reflect that and be better taste, better nutritional value, and better overall quality. The food you make from farm fresh eggs is delicious and you’ll wonder why you ever bought commercially raised eggs.  I’m not saying that store-bought eggs aren’t an option, but the taste of local organic eggs is just so much better. Farm fresh eggs have more vitamin A and E. They also have extra omega-3s which is great for heart and brain health. You’ll also be helping your local farm stay in business. Farm fresh eggs can often time be the cheaper option because these local farms are trying to stay ahead of the competition. Plus it helps you develop a great relationship with the farmers and local people as well. And who doesn’t love mixing it up with the locals?

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The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food. 

~Hippocrates

Breakfast Beef and Egg Hash⁣

Breakfast Beef and Egg Hash⁣

Beef for breakfast? Why not? This hearty and filling dish makes a great breakfast or lunch and uses ingredients you are likely to have in your pantry and freezer. ⁣

Ingredients⁣
1 lb ground beef⁣
6 eggs⁣
16 oz tomato sauce⁣
1 yellow onion, finely diced ⁣
6 small or 3 large potatoes, yukon gold or red, diced into 1/4 inch cubes⁣
3/4 cup grated cheese (i used sharp cheddar)⁣
water⁣
ghee ⁣
salt and pepper⁣

Add 1 tbsp ghee to pan on medium heat. When ghee is hot, add onion and saute for 3 minutes. Add ground beef. Crumble the beef and stir. Keep stirring and breaking up the beef until it is fully cooked through about 10 minutes. Add potatoes and stir. Add salt and pepper to taste. Add tomato sauce and mix. Add enough water to almost cover the potatoes. Bring to a boil, then turn down to a simmer and cover. Cook until potatoes are soft, about 15 minutes. Open and boil off some of the liquid if there is too much. When tomato sauce is nice and thick, crack 6 eggs on top of the hash. Sprinkle hash with the cheese, make sure it is simmering, and cover. Check every minute, and turn off when eggs have just set and turned white on top. This will make for a delicious runny egg yolk. Serve and enjoy!⁣
⁣Anita Hirth
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Healthy Traditions for your Healthy Family

 
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Slow Cooked Fresh Ham

Directions

A roast is perfect for Thanksgiving or Christmas day feasts because it is large enough to serve an army of guests and extremely easy to prepare. This recipe calls for Farm Fresh Ham, particularly ham with extra fat. Fresh Hams are cut custom to your size family. The recipe below is for a half leg, about a 7 or 8lb roast.

Ingredients for Ham:

Prep Time: 20 minutes Cook Time: 8 hours Serves: 8

Instructions:

If the skin is still on the roast, use a very sharp knife to cut a series of 1-inch gashes all over the skin. Try to cut down to the meat without piercing it, make about 30-40 gashes. Stuff the Sage and Thyme Pork Rub into these gashes, then rub the remainder on the bottom of the roast any other exposed meat. Set the meat in a large crockpot, about 8 hours. Then serve an enjoy!

Notes: Save the drippings for extra added flavor for homemade gravy or bake beans.

Almond Pancakes

  • 1 1/2 cups almond flour
  • 1 cup of milk or cultured milk
  • 3 Room-temperature eggs
  • splash of vanilla

In a large bowl whip eggs and then add vanilla, milk, and almond flour. Mix well. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Top with lots of butter and your favorite homemade syrup, honey or maple!

Save the leftovers, they make wonderful sandwiches or peanut butter and jelly.

Pork and Beef Broth

Fresh beef or pork bones

  • Cut medium carrots and celery into chunks
  • 1 medium onion
  • Bay leaves
  • Garlic Cloves
  • 8 to 10 whole peppercorns
  • Fresh or dried marjoram, oregano, thyme and parsley
  • Cold filter water
  • 1/4 cup apple cider vinegar

I set all my ingredients in a pot or crockpot turn on low and forget about it till the next day.  Remove beef bones after cooled. If desired, remove meat, marrow, cartilage and discard bones; save meat for another use. Strain broth through a colander, discarding vegetables and seasonings.

Heres a simple way to strain your broth. Make sure you do it in the sink for quick easy cleanup or to prevent you from making a mess.  I store mine in mason jars less waste and easy to clean.

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Baked Steak and Gravy

This simple to prep dinner, is a great use for round steak, also known as cube steak.  While this cut of beef can be notoriously tough after cooking, this recipe always turns out tender and tasty!  This entree is delicious served over mashed potatoes, egg noodles, or spaghetti squash.

 Ingredients:

  • 1-2 pounds round steak
  • 1/2 cup lard, tallow, or oil
  • 1 cup flour of your choice
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated or dried garlic
  • 1 teaspoon salt
  • 2 cups beef stock or bone broth

Directions:

 1. Preheat oven to 350 degrees, and heat oil in a skillet over medium-high heat.  (I prefer to use lard or tallow for a deeper flavor and less waste.)

2. Mix all dry ingredients in a pie plate or shallow bowl.

3. Save 1/4 cup of the flour mixture for the gravy. 4. Dredge round steaks in the flour mixture.

5. Fry floured round steaks in the oil for 4-5 minutes per side until they are nice and browned. 

6. Arrange browned round steaks in a baking dish.

7. Add reserved flour mixture to the beef broth, and whisk until completely smooth.


8. Pour gravy mixture over the round steaks.  The mixture will be thin, but will thicken while baking.9. Cover with foil, and bake in preheated oven for 1 1/2 to 2 hours until round steaks are tender and gravy has thickened.

10. Serve over your choice of egg noodles, potatoes, or squash with a delicious fresh vegetable on the side!

Recipe by Kate Jones

Winter Roasted Chicken

By saving the giblets, neck, and chicken bones from this recipe, you can use your scraps to prepare a hearty chicken stock- a perfect addition to future soups and stews!

Ingredients:

  • 1 whole chicken
  • 1 pound baby carrots or sliced carrots
  • 1 pound parsnips, peeled and cut
  • 1 pound quartered red potatoes
  • 1 large roughly chopped onion
  • 1 bundle each of fresh rosemary and thyme
  • olive oil
  • 5-10 peeled garlic cloves

Directions:

  • Place the remaining onion, garlic, parsnips, potatoes, and carrots in the bottom of a dutch oven or lidded oven-safe pot, and toss with a drizzle of olive oil, salt, and pepper.
  • Rub the chicken with olive oil, and sprinkle with salt and pepper, and nestle it on top of the veggies in the pot.
  • Arrange the remaining thyme and rosemary around the chicken to flavor the veggies, put the lid on, and place in a 425-degree oven for 1 hour.
  • Remove the lid, and continue to bake uncovered for 30-45 minutes, or until the skin is browned and the juices run clear.
  • Remove from the oven, replace the lid, and let the whole pot rest for 20 minutes for a succulent chicken feast!

Recipe by Kate Jones

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