Recipes
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
