Farm Focus
Osso Buco
Osso buco, translated to "bone with a hole" is much more than its mundane name suggests. Here at the farm we can't get enough osso bucco! Inside that "bone hole" lies vitamin packed marrow with a luxurious texture and rich flavor, outside is melt-in-your-mouth tender beef. This particularly decadent cut of meat is traditionally flavored with mirepoix and bay leaf and topped with the herb and oil mix, gremolata. We thoroughly enjoy this modern version of the recipe, accentuated by tomatoes and white wine.
The fat tissue in bone marrow is a great source of the hormone ...
Farm Focus: Mizuna
We have completely fallen in love with Mizuna, a delicious and nutritional powerhouse.
Tender frond-like leaves, it is peppery like arugula, milder than endive or frisée, and it adds delicious depth to green salads, especially those that include slices of fresh apple or pear. Their flavorful leaves are delicious topped on a pizza, stacked on a grass-fed burger, or tucked into a grilled cheese sandwich. It’s terrific in a stir fry or sautéed with garlic, ginger and mushrooms.
Mizuna is one of those vegetables that a lot of people haven’t tried but it’s easy to ...
3 Reasons You Should Be Eating Lard
Despite what misguided opinion and conglomerate “food” manufacturers have tried to drill into our heads over the last 80 years or so, lard is actually far more healthy than any of the test-tube alternatives on grocery store shelves. In fact, our ancestors have been eating it for hundreds and hundreds of years.
This beautiful fat was yet another casualty of the early 20th-century shift from locally-grown, organic food to industrialized food production. In the early 1900s, the Proctor & Gamble company figured out they could extract oil from cottonseed. Though it ...
The Myth of Grass Fed Beef
Have you recently purchased an item just because it had "grass fed" printed on the label? Because of the advent of slick advertising and the abundance of food-related buzzwords, it can be difficult to navigate all the food options available to us and to make the best choices.
So-called "grass-fed beef" is one such example of clever marketing surpassing food quality. Though the USDA recently (in January 2016) dropped the grass-fed label standard, its use even until that point was hit-or-miss, at best. A label that reads "grass-fed" doesn't necessarily tell the whole ...
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, ...
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 ...
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 ...
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 ...
Farm Focus: Husk Cherry
In shape, it is closely related to the tomatillo. The husk cherry has a thin lantern-like paper called a calyx protecting it's fruit. The flavor, unlike the tomatillo, has a dark honey color and a pineapple grape sweetness when fully ripe. They can be eaten raw, and if the fruit remains in the husk, it can store at room temperature for up to 30 days.
Native to Peru, Columbia, and Ecuador, the husk cherry has countless nick names, making it harder to retrace it's journey. Today, it is commercially cultivated in South Africa, where it is canned and exported.
Aside from ...
Farm Focus: Tomatoes
Our varieties - from 12:00, going clockwise:
Sungold: Sweeter than most cherry tomatoes, producing more sugars and containing a low acidity.
Yellow Pear: an heirloom variety with a thin skin, bursting with character and tangy flavor.
Black Cherry: a rich and smoky treat.
Green Grape: crunchy with a sweet zing.
Everglades: an heirloom variety, bite sized with traditional flavors.
Garden Peach: flavor and fuzzy-skinned closely resembling a tasty peach.
Olivade: a plum-shaped saladette tomato with a juicy center.
Tomatoes, just like everything else, have an ...
