19 results for tag: Organically-raised and pastured Red Wattle pork
Charc week! 5 charcuterie plates you need to bite into in Fort Myers, Naples
We made the list! This is what the News Press had to say about our signature charcuterie board:
Rosy Tomorrows Heritage Farm
This is the charcuterie board all other charcuterie boards must bow down to. When the pate and salami come from the farm's organic, heritage-breed pigs; when the pickled eggs come from the farm's chickens; when the pickled peppers and okra come from the farm's gardens — it's enough to make me weep. And bow down in thanks for a local place that cares so deeply about what it serves.
The Best Fort Myers Restaurants Named!
Best Fort Myers restaurants 2019: JLB picks the 27 best and brightest
We are so thrilled to have been selected for this list by Jean LeBoeuf, the pseudonym used by local food lover and critic who dines at restaurants anonymously with meals paid for by The News-Press.
We love what we here do so it’s extra special to be recognized for our work. There are great restaurants mentioned in the article and we are honored to be included in such illustrious company.This is what JLB has to say about the restaurants:
“These 27 restaurants represent the best and brightest of this palm tree-lined town of ours. I limited it to restaurants in the greater ...
The Perfect Pork Chop
Prep Time: 3 minutes.
Cooking Time: 20 minutes.
Rest Time: 10 minutes.
The perfect pork chop begins long before you fire up the grill. Find out more about what goes into our Rosy Tomorrows pastured pork chops here.
Cooking your heritage breed Red Wattle pork chop to perfection is simple. You do not need to marinate a good heritage breed, pastured chop, and we never recommend a sauce or dressing because this chop will be very moist and tender, and the natural flavor so delicious that a dressing or marinade will diminish, rather than help, the taste.
Ingredients:
•heritage breed, pastured pork chop
•salt and pepper to ...
North Fort Myers farm snags exclusive invite to Cochon 555 Miami
We are so pleased and honored to announce that we are going to the most awesome culinary competition in Miami, Cochon555. Cochon555 is a traveling culinary competition that takes 5 locally grown heritage breed pigs and pairs those pigs with 5 top chefs. Think of it a 40-course gourmet tasting menu. We are doubly excited to have one of our 200/lb heritage breed Red Wattle pigs paired with Chef Adrienne Grenier, the executive chef at 3030 Ocean in Fort Lauderdale and a former winner of the Food Network television show, Chopped.
Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event ...
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 went quickly rancid and was highly unstable, the hydrogenation process allowed the ...
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 ...
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.
Market Day Wednesday, July 1st
Fire up the grill! We have everything you need for the Fourth of July weekend.
Shop the Farm Wednesday for everything you need for a great Fourth of July. We have fabulous meats for your grill, take-away foods for all-weekend feasting, housemade paté from our organically raised Red Wattle pigs, fresh main dish salads for meat lovers and yummy dishes for vegetarians and vegans. See the full menu below!
Porterhouse chops are back! There is nothing better on the grill than these tender and succulent thick cut organic Red Wattle chops.
All your other favorite cuts of pork are here too. Ribs, pork belly, bacon, ham, picnics for slow roasting and ...
Market Day Wednesday, June 24th
Join us for the party! We are so excited to welcome the talented Chef Harold Balink of Cru Restaurant to the farm as the very first chef who will formally open our Chef-to-Farm Series. This series will showcase the area’s most talented chefs, celebrating the unique cuisine of Southwest Florida. The chefs will cook in our new state-of-the-art kitchen using the organic bounty from our 100 acre farm. Also here is Stephanie Summers of Fox News who will be filming our farm for an upcoming segment. On the baby grand the always spirited, Dan Tudor, playing all the favorites.
Menu: Wednesday, June 24th
Chef Harold’s Menu:
Salad of Roasted ...
