Grass-fed Beef Cooking Tips and Tricks
Adapted from the American Grassfed Association
Farm Focus: Mei Qing Choi and Pak Choi
First cultivated in China, these tasty greens quickly spread throughout Asia and on to the rest of the world because of their antioxidant properties. Mei Qing and Pak Choi are both easily a favorite for the stir fry fans, but there is beauty in the difference between flavors of the two and why we grow both for you to try.
Pak Choi
Pak Choi (commonly pronounced pock choy), has a sweet, warm, and succulent flavor. The stalks have purple strips, which add a nice dimension to any dish. It pairs perfectly with ginger.
Used to stir frying your Pak Choi? Try ...
Market Day Wednesday, April 1st from 10am – 5pm.
Join us this week for Market Day this week where we’ll have our lemony and tongue tingling Spilanthes. We’ll also have our organically-raised pastured eggs and a vast array of our beautiful organically grown produce, pastured Red Wattle pork, and freshly baked bread. Available from 10am – 5pm.
Farm to Fork: Cabbage from Rosy Tomorrows Heritage Farm
We are super proud of our Head Gardener, Kelsey Costa talking to the The News-Press (Fort Myers, Fla.) about the three types of cabbage we grow organically here at the farm. So excited to have our beautiful produce featured! Thank you to Food and Dining Reporter, Anne Reed, for appreciating our cabbages!
Farm Focus: Ham Steak
Instead of a large ham roast, ham steaks give you all the same flavor without the volume - making them perfect for small families.
Fresh hams (like the ones we sell) get their name from the hind leg of the animal and are not cured. But you can create an even better sweet and savory ham at home by curing it yourself - and without all the nitrates.
It's easy to get put off by long lists of instructions, but don't worry - each stage is simple and requires minimal intervention. At the brining stage, your ham is resting in a salty/sugary mixture to pack in extra flavor. You ...
Farm Focus: Nasturtium
The Power of Flowers
They’re not just pretty - edible flowers pack a nutritional punch that’ll liven up up your sandwiches and salads and more. Nasturtium flowers have a mild peppery flavor with a slightly mustard-like aroma. Add the flowers to salads, after the vinaigrette, so as to preserve their beautiful color and shape. Treat the flavorful leaves like arugula and put them in salads, chop them into egg salad, and top them on pizza. Nasturtiums are extremely nutritious and contain vitamin C and iron. Here on the farm, we use the larger, more mature leaves as as a ...
Farm Focus: Minuet Cabbage
Minuet Cabbage (also commonly called Chinese Cabbage or Napa Cabbage) has thick crisp stems and frilly yellow-green leaves. The flavor is often sweeter and softer than common cabbage. Seasoned and fermented, it tastes great as kimchi and Minuet cabbage shines as a base for raw salads and stir-fries. Its outer leaves are great for wrapping homemade spring rolls but the tender inner leaves are what really makes this vegetable an extremely versatile superstar.
Minuet cabbage is extremely low in calories but packed with many antioxidant plant compounds such as carotenes, ...
Rosy Tomorrows Red Wattle pork for sale
Our heritage breed Red Wattle pork is now available and ready for you to purchase. These pigs are fat and healthy from foraging on our organic pasture grasses plus our proprietary blend of certified organic non-GMO, soy-free whole grains like oats and barley, along with generous splashes of organic, unfiltered apple cider vinegar. This is the highest quality, pastured raised pork free of antibiotics, herbicides, pesticides and hormones.
If you have never tasted red wattle pork - now is your chance. The tender, moist and complex flavor is described by Zingerman's as ...
Florida couple make farm fresh start
We are so surprised and pleased that USA Today picked up Annabelle Tometich's story about life on our farm. No doubt they were also wooed by Kinfay Moroti's beautiful photography.
Go go gadget!
We loved being a part of the entertaining story in today's Taste section of The News Press. They surveyed Southwest Florida chefs asking for their go-to gadgets, then asked all of us for selfies with our favorite kitchen gadget. There are some fun shots there!
