Farmhouse Recipes

One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes place. Water evaporates slowly which gives the beef a “beefier” flavor and as good mold…

This was originally written for Homestead Living Magazine in the August 2024 issue and in that issue was titled “Butcher’s Cuts – Transforming Tough and Uncommon Cuts of Meat into Mouth-Watering Meals.” The Other Cuts I would think that most of the readers of this great…

One of my absolute favorite food styles is BBQ. I love all sorts of BBQ, from brisket to beans. I love BBQ chicken, hot links, and of course pulled pork. When the wife and I got married we had some of our Poly friends prep…

The hanger steak, often referred to as the “butcher’s cut,” has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known, parts of the beef. Historically, the hanger steak was a prized cut among butchers. Its…

I have updated this post to reflect the fact we now grow our own eggs and use them every day but decided to keep some of the raw elements of the original post from 2012. I also combined three posts into one as you will…

One of the great stories in all distillation history is when apples are fermented into cider and then distilled into whiskey (or bandy). Simple, delicious and intensely North American (if that matters). This favorite takes Applejack Whiskey, add our apple bitters and some simple syrup…

There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy. One such item is lard. Lard was used…

We like to imbibe now and again and what better than with a happy hour at home.  We spent a couple of years developing four different bitters and we believe have elevated some of the classic cocktails with them. Cheers! The Old Fashioned 3 ounces…

That chuck roast or sirloin tip roast that is staring at you in your deep freezer from the beef share you just bought, this will help you. Although my favorite method is the smoked chuck roast, sometimes we don’t have the time to commit to managing…

You could probably call chimichurri is the Argentine “salsa.” Put this herbaceousness on literally everything, especially beef and grilled vegetables  except maybe ice cream.  One of the great reasons to add this to your farm/garden life, is that a lot of the base items can be grown…