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Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

Last winter CSA Tuesday!!!

And just like that it's spring!!!   It's hard to believe that the 20 weeks have passed by so quickly.  This week Marc and Jaycee will be at the parking lot with your CSA bags as well as some treats.  We're in clear out mode, so you will be the lucky recipients of  all of those extra left overs from the cases of things we ordered for the winter CSA.  It's like those mystery grab bags when you were a kid! We had a lot of fun running the CSA this winter, and our producers were so grateful to have an outlet for their products this winter. Thank you for supporting Manitoba spray free and organic farmers.  These are the farmers who are committed to producing chemical free foods for us.  And they couldn't be in business without wonderful people like you! All shares to have the following base Lettuce, spray free, greenhouse grown Herbs, spray free, greenhouse grown Onions, organic Beets, organic Carrots, organic Potatoes, organic Frozen raspberries, spray free Mixed shares to receive the above base as well as .... Grass fed beef steak.  It feels like spring!  Get the bbq cleaned up, you've got some steak to cook!!! Cooking a grass fed beef steak takes a different technique than a grain fed beef steak.  Please follow these instructions to have a delectable steak.  First, be certain to completely thaw your steak.  Get it all thawed out and brought up to room temperature.   Take the thawed, room temperature steak out of the pack, pat dry with a paper towel, and season it with salt and pepper on both sides.  Then choose one of the cooking techniques below.  Do not cook grass fed steaks that are still partially frozen, this will make them tough.  Why?  Because as the steak cooks, the frozen center will release moisture and your steak will actually steam instead of grill. PAN FRYING TECHNIQUE.  Preheat your oven to 350 degrees.   Take out your well seasoned cast iron pan.  Over high heat, heat 1 table spoon of canola oil with one tablespoon of butter.  Once the butter is bubbling, add in your steaks, and turn the temperature down to medium.  Set the timer, cook each side of the steak for 2 minutes.  Once second side has had the 2 minutes, put the whole pan in the pre heated oven, and set a timer for 3 minutes.  Remove pan from oven, put meat on a cutting board or plate and put an upside down bowl over the steak.  Let rest for 3 minutes before serving. GRILL TECHNIQUE- Preheat your bbq on high to heat up the grills.   Once the bbq is very hot, lift the lid to vent the heat for a minute or so, turn the bbq right down to low, and place your steaks on the bbq.  Set a timer, and cook the steaks for 3 minutes per side.  After both sides have cooked for 3 minutes (I prefer 2 minutes per side as I like a more rare steak), remove the steaks, place on a plate, and put an upside down bowl over the steaks.  Let the steaks rest under the bowl for 3 minutes before serving. Why do you have to cook grass fed meats differently?  Generally grass fed meats are leaner than grain fed meats.  When you cook grain fed meats, you cook them on high, the heat melts the fat, the fat bastes the meat and you get a 'juicy' steak.  Grass fed meats are so much more lean that if you cook them on a high temperature, you get shoe leather, as there is so little fat to melt. Why do you tent the meat?  When any meats are very hot, the juices inside of the meat are very active, they're moving around.  So if you make a cut into the meat too soon, all of the juice will run out of that cut.  Let your steaks rest for about 3 minutes, your roast chicken rest for about 15 minute, and your big roast turkey rest for about 20 minutes.  This rest period allows the meat fibers to reabsorb the juices, giving you a more moist product. Did you notice???  When you cook grass fed meats, they don't shrink on the grill.  A grain fed burger patty or steak will shrink down by at least a third of the size as the fat melts away.  A grass fed burger patty or steak stays virtually the same size.   When I'm serving grass fed meats to our guests, I don't have to prepare as much poundage, as the meat doesn't shrink during the cooking process, and people are generally satisfied with a smaller portion!   Produce plus shares as well as produce only shares to receive the above base as well as Frozen onions Frozen Rhubarb Apple leather Apple chips