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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...

Protein share pick up July 10th, 2013

With this beautiful sitting outside weather, we just had to include some smoked trout in this week's csa.  Use smoked trout as you would smoked salmon.  Simply thaw and use the trout.  No need to heat it up if you don't want to.  I especially love this trout eaten as an appetizer.  Take a cracker or thin piece of fabulous toast, spread with cream cheese, press a few capers into the cream cheese, add thinly sliced green onion and top with a piece of the smoked trout.  When we make these as appys when we have dinner parties, you really have to count on each person eating at least 3-4 portions.   They are fabulous. Full Share Smoked Trout, farm raised in Warren Manitoba using sustainable and ecologically responsible methods Ground Bison, grass fed, freely ranged, free of growth hormones and antibiotics Chicken Wings, from freely run chickens raised without the use of antibiotics or animal byproduct Bison Honey garlic sausage, same bison as above, in yummy sausage form Chicken Salami, freely ranged chicken Ground organ meats, grass fed bison or beef Half Share Smoked Trout, farm raised in Warren Manitoba using sustainable and ecologically responsible methods Ground Bison, grass fed, freely ranged, free of growth hormones and antibiotics Bison Honey garlic sausage, , same bison as above, in yummy sausage form Ground organ meats, grass fed bison or beef Now you are all asking, why the heck are you giving me ground organ meats, that's gross. I agree, I hate liver, heart, tongue and all of that stuff.  But the vitamin and mineral content of organ meats is so high, that they are the best things we can be eating.  For optimal health we should be consuming one serving of organ meats per week.  YUCK!  Solution?  Ground organ meats.  When making up pasta sauce, meatloaf or meatballs, just add in a tablespoon or 2 of the ground organ meats.  Such a small amount means that you never taste it, but you get all of the health benefits!   Organ meats from grass fed animals have the greatest health benefits, lucky you! It's bbq weather so this week I'll be making burgers from my ground bison.  Remember, ground bison is very lean, you have to cook it on a low temperature lest it dry out.  Some people mix in some ground pork with their bison to increase the fat content, but I like it just as is.  Just remember, weather making meatballs, burgers or anything else, cook it on a LOW temperature.  I heat my grill up to high before dropping my temperature down to low before putting my patties on. As with the ground bison, the bison sausages need a gentle touch.  Be certain to cook your sausages only when they are fully thawed, preferably at room temperature.  On the grill, I follow the same method as the burgers, I heat my grill up to high to get it hot, then turn it right down to low before putting the sausages on. Wondering what wine to enjoy with your meal?  The lovely Andrea of Banville and Jones recommends...

Bison Burgers

-          Pair with the Luna Merlot from California, at $21.99 this soft and juicy red has just a hint of smokiness to compliment all that barbequed goodness!

-          Or try the cdr Côte du Rhône-Village from France.  At $13.99 this delicious Syrah, Grenache blend is sure to be a hit.

 

Smoked Trout Appetizers

-          Pair with a rich and spicy Alsatian Gewurztraminer such as the Paul Zinck Portrait Gewurztraminer from France, $19.99

-          or the fruit forward Simonsig Chenin Blanc, from a South African winery focused on sustainability, $12.99