Soup Recipe from a Great Customer
Helen, one of my Del Ray regulars, is originally from Hawaii. She loves to get our oxtail for a soup that she learned to make from her mom.
Because Mamma Said So…
My mother has always made me minestrone- not the Progresso stuff with bloated, over-cooked noodles and beans. She made a fresh soup from what she had in the garden. Nonetheless, as a kid, I never wanted to eat it. Now that my taste buds are more mature, I love it…
What About the ‘Weird’ Cuts?
You’re committed to buying local, and eating sustainably. Nice work! But what about those ‘wierd’ cuts of meat… the ones we never hear about? Recipes within!
Pork Spare Ribs Recipes
First come, first served at all of our markets. We will have copies of the following recipes for you to take home.
Artisanal Oatcakes: Hand Crafted Hype or Economics of Craftsmanship
How our oatcake production stands against the lost meaning of ARTISANAL in an economics of craftsmanship…
White Bean & Herb Pesto
One advantage of the mild winter is that our tarragon, parsley, sage, lavender and rosemary have emerged triumphant. A few plants, however, are hardly enough…
How are you eating lately?
Food is personal. Today’s post describes the importance of eating well and living well and invites you to follow our kitchen page on Facebook. Buon Appetito!
Not Just a By-Product
Smith Meadows lard is wet rendered from the fattiest parts of our grass-fed hogs in a small family operated butcher shop. Nothing is added to it: no preservatives, no chemicals. It is simply a healthy source of essential fats.
Branching out with Hearty Winter Fare
We are making tasty, hearty and healthy soups, chili, oat cakes and more so you won’t have to. Buon Appetito!
