76 results for author: Alicia1
The Pastured Difference
Despite their occasionally humble station in the culinary world, chickens are really extraordinary. From their adaptation to thriving in virtually every climate, to the fact that they only need a small footprint to provide us with meat and eggs, chickens have been a food staple in cultures all around the world for centuries.
One of the most remarkable things about our favorite fowl is that every single one of the more than 12 billion chickens populating the planet are each descended from a single species - the Red Junglefowl of southern Asia. From that humble beginning, there are now hundreds of varieties of chickens inhabiting every continent on ...
Sautéed Baby Bok Choy
Prep time: 15 minutes.
Ingredients:
2 tablespoons neutral organic cooking oil
2 garlic cloves, peeled and minced
1 ½-inch knob ginger root, peeled and minced
¼ + teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon Rosy Tomorrows chicken bone broth, vegetable broth or water
Toasted sesame oil for drizzling
To prepare:
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer.
Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy ...
Rock Star Vegetable Broth
You asked for it! Our Rosy Tomorrows recipe for a rich, flavorful vegetable broth. Making your own vegetable stock not only tastes better—it’s more economical and environmentally friendly too. So gather your vegetable scraps for this healthy broth.
At Rosy Tomorrows we only use organic produce, and we suggest you do the same. We save all the odds and ends from our vegetables: anything that’s a little wilted or past its prime, the washed skins from carrots or potatoes, the ends of zucchini or celery, and the like. We put them in a large sealable bag in our walk-in and save them for our stock. You can do this same procedure in your freezer: ...
Easy Braised Pork Shoulder with Kale-Carrot Sauté
Ingredients (serves 8-10)
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 Tbsp. sherry or red wine vinegar
1/4 cup (packed) light or dark brown sugar
Freshly ground black pepper
1 large carrot (try one of our rainbow carrots!)
1 shallot, peeled and sliced
1 apple (such as Granny Smith or Fuji)
4 cups stemmed kale
1 tablespoon olive oil
Recipe Tips
Prep: 30 min | Total: 12 1/2 hrs
In a mortar and pestle or on the bottom of a sturdy skillet, crush fennel seeds and peppercorns. Add coarsely ground ...
Cider Glazed Pork Knuckles with Caraway, Apples and Potatoes
Adapted from Nigella Lawson
Ingredients
2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon caraway seeds
2 garlic cloves
2 Rosy Tomorrows pork knuckles or hocks, rind scored
2 large onions
2 large apples, cored and quartered
4 baking potatoes, or 2 pounds other large white skinned potatoes, cut into quarters lengthwise
2 cups hard cider
2 cups boiling water
Directions
Preheat the oven to 425 degrees F. Put the salt and caraway seeds into a bowl, mince or grate in the garlic, and stir to combine. Add the pork knuckles and rub them well with the caraway mixture, getting it into the slits in the rind where it was scored.
Peel the ...
Rosy Tomorrows on Wink News!
John Trierweiler was back at Rosy Tomorrows Heritage Farm to learn more about our new Provision Days and to taste our apple galette (or apple pizza!).
Read all about it and watch the video here.
NORTH FORT MYERS, Fla. – Fall is in the air and many farmers markets and signs of the season are returning to Southwest Florida.
One of them is a Southwest Florida favorite, Rosy Tomorrows Heritage Farm which is no stranger to fresh produce and locally raised livestock. From longhorn cattle, to pigs and chickens that roam the farm, Rosy Tomorrows believes in taking pride in food produced in a wholesome environment.
Owner Rose King and her staff ...
Hot Dish: Sign Us Up for Rosy Saturdays on the Farm
Rosy Tomorrows Heritage Farm has been featured on Gulfshore Life.
Here's what they had to say (or read the article on Gulfshore Life):
By Dorothea Hunter Sönne
With the pause in Florida harvesting from July to September, it’s as if Mother Nature begs farmers to plan for the season ahead. Rosy Tomorrows Heritage Farm in North Fort Myers took big strides for 2015-2016—and we’re not talking about the cows, pigs and chickens roaming its fields.
A local leader in organic agriculture, the farm has adopted a Community Supported Agriculture (CSA) model, meaning guests pay a flat fee for yearly membership that gives them access to the newly ...
Rosy Tomorrows featured on Visit Florida
In their recent article, from Farm to Table in Southwest Florida by Chelle Koster Walton, Visit Florida has this to say about Rosy Tomorrow Heritage Farm:
Get Down on the Farms
Farms small and large have been surfacing in Southwest Florida to supply a growing number of farmers markets and restaurants devoted to farm to table.
Rosy Tomorrows Heritage Farm, North Fort Myers
Rose O’Dell King, founder of Slow Food Southwest Florida, grows organic produce and humanely raises heirloom breeds of chicken, pigs, and cattle. She supplies select local restaurants, but much of her harvest ends up on the table at The Barn at Rosy Tomorrows. A special...
Chef Luis Pereira is the new Pork King!
We are celebrating!! Rosy Tomorrow's talented Chef Luis Pereira competed and WON the first annual American Culinary Federation Pork Competition at the beautiful Magnolia Landing Country Club tonight. Here he is with #ACF chapter president Scott Boyd.
Rosy Tomorrows on Paradise TV / Fox 4
In North Fort Myers is Rosy Tomorrows. If you like to eat clean and keep things on the natural side, this place is changing the food landscape for foodies and chefs too. In fact, chefs from all over Paradise are coming to cook the freshest that Southwest Florida has to offer. Take a look and see why!
