76 results for author: Alicia1

Roast Chicken

When it comes to Roast Chicken, we love Jacque Pepin’s super simple roast chicken recipe. You can place a half an onion inside the cavity, perhaps a whole lemon cut in half, maybe some garlic cloves, sprinkle the outside with some herbs (thyme is nice), and a light coating of olive oil or butter on the breasts and the legs - or do none of that and still prepare a terrific roast chicken dinner. Ingredients 3 1/2- 4 1/2 pound chicken Salt and ground pepper to taste Preparation Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the ...

Farm to Fork: Yard Long Beans

Beans in summer in Southwest Florida? These aren't your typical green beans, which need cooler temperatures for success. Instead, they are purple yard long beans, specifically, the Thai Purple Podded Yard Long Bean. Vigorous, and thanks to Thailand, very heat tolerant, these beans come from the gardens at Rosy Tomorrows Heritage Farm. The pods can grow up to 20 inches long and are a gorgeous deep purple color with pale green tips. Unlike regular green beans, which can become limp and soft when exposed to high heat, yard long beans are perfect for stir-fries, able to withstand high heat and still retain their crispness. The flavor is mild, like a ...

Ripe and Ready Southwest Florida

Rosy Tomorrows Heritage Farm was recently featured in Gulf & Main Magazine, who were showcasing fresh organic producers in the area. Download the article here

On the move: Florida beef industry meets challenges

Florida might be known for its beaches, but our economic history doesn't start there. It starts with cattle, first brought to our shores by Juan Ponce de Leon in 1521. And while the cattle industry is still strong, with 4 million acres of pasture land and 1 million acres of grazed woodland, it's an industry that has undergone changes in perception and faces challenges in a changing market. Florida is mainly a cow-calf state: calves born here to be sent somewhere else for fattening and slaughter. Lee and Collier counties both have under one percent of the state's cow-calf operations, while Charlotte has 1.27 percent and Hendry has 3.8 percent, ...

Crispy Slow-Roasted Pork Belly

3 lb. Pork Belly 2 Tablespoons Rosy’s Paleo Salt (or rub of choice) 2 medium sized carrots 1 large onion 1 bottle of dark beer or 1 ½ cups vegetable stock Score the fat side of the pork belly with a sharp knife. Make shallow cuts in a crosshatch pattern. Rub both sides of the pork belly with Paleo Salt or rub of choice. Wrap tightly in plastic and refrigerate overnight. Preheat oven to 475F and place pork belly in a deep roasting pan. Roast the pork for 15-20 minutes or until the fat begins to bubble and brown. Reduce the oven temperature to 325F and slow roast for 60 minutes. Roughly chop the carrots and onion and scatter around ...

Pulled Pork in Tangy Coriander Sauce with Collard Greens

4-5 lb Pork Shoulder Olive Oil Salt 1 Large Onion, quartered 2 Carrots, roughly chopped 3 Ribs Celery, roughly chopped 2 small cans Tomato Paste 1 Tablespoon Dried Coriander Seed 4 Bay Leaves Freshly ground Black Pepper 8 cups chopped Collard Greens 3 Garlic Cloves, minced Preheat oven to 325 F. Generously salt all sides of pork shoulder and rub in well. Heat a large Dutch oven over medium high heat and then coat the bottom with olive oil. Sear pork on all sides until well browned. Remove pork from the pan and set aside. Add onion, carrot and celery to pot and sauté until soft. Mix in tomato paste and let brown slightly. Add 4 ...

Best place to Meat up

Rosy Tomorrows Heritage Farm was awarded the Best Place to Meat up by Florida Weekly. Download the full article here

Farm Focus: Okinawa Spinach

We are very excited to introduce one of our organically grown perennial salad greens this week! It will be served alongside kale, topped with feta and house-made dill vinaigrette in the featured salad at The Barn at Rosy Tomorrows Heritage Farm; available for lunch or take home. This vegetable was discovered in Asia, but when it reached Hawaii, it's popularity grew. Okinawa Spinach is gorgeous. Dark green leaves on the tops and the undersides are a beautiful purple. It has an unique sweet, herby tea-like flavor adding a beautiful aesthetic element to cuisine. The stems and the leaves can be eaten raw or cooked, it is full of vitamins, and is said ...

Farm Focus: Picnic Hams and Boston Butts

When is a butt a shoulder? When it’s a Boston Butt, of course! Boston Butts and Picnic Hams both use meat from the shoulder area of the hog. (The Boston Butt gets its name from the cask used to ship the meat in the Boston area). Cook shoulder meat low and slow, and the fatty connective tissue melts away, flavoring the meat with savory juices. Boston butt lives high on the hog, above the shoulder blade, and has lots of luscious, marbled fat. Sitting below the butt is the pork shoulder. This cut includes most of the hog's front leg quarter. This meat is a little tougher than the butt, but again low and slow gives the meat succulence and incredible ...

Farm Focus: Eggplant

Our special varieties: from left to right. Orient Charm - a slender and sweet variety reaching up to 8" long. Barbarella - round and groovy, with a creamy middle, perfect for stuffing Fairytale - the smallest and sweetest of our varieties, growing 2" long, it’s delicious roasted whole and has very few seeds. Our eggplants are not bitter and do not need much to bring out all their wonderful delicate flavors. Cultivated in Asia as the "aubergine", the eggplant has been enjoyed for centuries. It is related to the tomato and the potato in the nightshade family, and is technically a fruit. Bursting with a variety of important vitamins and ...