Below are the fresh harvested items from Hedlin Family Farms in last week’s box.
USDA Certified Organic:
Peas – 1lb 9 oz
Green beans – 1lb 9oz
Swiss Chard – 1lb 5oz
Kale – 1 each
Cucumber – 1
Beets – 1 lb 9oz
3 varieties of peppers – 1 each
Note: Weights might slightly vary from box to box.
Chicken has become king of the table in America today. The consumption of beef per adult on the average is fifty to fifty-five pounds annually versus 75 to 80 pounds of chicken. There are many recipes from simple dishes to elegant dishes. It isn’t only healthier, but it more affordable than most cuts of beef for a family budget.
Chicken that is organically fed and pastured-raised have a lower risk of being fed contaminated feed. However, chicken that is labeled organic does not guarantee the chicken led a natural lifestyle. Asking for pasture-raised is a sure way to get the best chicken available.
Pasture-raised chicken comes from local farms that have only small flocks. They provide them a natural lifestyle where they can forage and peck, moving around naturally in the outdoors. Raised in this manner, the chicken you’ll get will be high in antioxidant nutrients, omega-3 fatty acids, and other daily recommended vitamins and less cholesterol.
Grass feeding is a fairly new practice to most us. But more people are learning that 100% grass-fed beef makes for a high quality product. When beef comes from 100% grass-fed cows, it is richer in beta-carotene, CLA, omega-3 fats, and Vitamin E. In addition, the risks of feed being contaminated are lower, making it safer to eat.
This beef is lower in fat, which makes the various cuts of beef you can get healthy. The cuts of beef best are bottom round, eye of round, flank, top round, and strip. 100% grass-fed beef contains as much as two times amount of beta-carotene and lutein than conventionally fed beef does. And this is true if the beef had to be silage-fed during the winter.
100% grass-fed beef has 500 to 800 milligrams of conjugated linoleic acid in a four ounceserving, 3 times greater than what is found in non-grass-fed beef. Depending on the pastures the beef have been raised in, the omega-3 fat can vary. Four ounces of grass-fed beef will have over 3 grams of total omega-3 fats.
- 2 and half pounds beef tenderloin
- 1 tbsp olive oil
- ½ tsp ground pepper
- ½ tsp dried marjoram leaves
- ¼ tsp coarse kosher salt
- Set oven at 425ºF
- Turn the small end of tenderloin under about six inches and tie with string every 1 and 1/2-inch.
- Place beef in shallow roasting pan with a rack.
- Brush with the olive oil and sprinkle with marjoram, pepper, salt.
- Insert meat thermometer in thickest part.
- Bake forty to fifty minutes uncovered or until thermometer reads 140°F.
- Cover beef loosely with aluminum foil and set aside for 15 minutes.
- Remove the string and serve.
- 3/4 c all-purpose flour, divided
- 1/2 tsp ground mustard
- 1/2 tsp blended garlic & pepper
- 1/4 tsp seasoned salt
- 4 pork loin chops, boneless
- 2 tbsp canola oil
- 1 can (14.5 oz) chicken broth
- Pour ½ cup flour, mustard, garlic/pepper blend, seasoned salt into a large re-sealable plastic bag.
- Add one pork chop at a time then shake around to coat well.
- Pour the canola oil into large skillet and brown the chops on both sides.
- Place in a 5 quart slow cooker.
- In small bowl, pour remaining flour and add broth, whisking until smooth.
- Pour mixture over the chops.
- Place lid on then cook for three to four hours on low or until meat is tender.
- Place the cooked chops on a serving plate then while liquid cooks, keep steady whisking so it stays smooth. Serve on side with pork.
The Ingredients Needed:
- 6 oz croutons, garlic flavor
- 1/2 teaspoon each cayenne pepper & ground black pepper
- 1 teaspoon each chili powder & dried thyme
- Half medium size onion, chopped
- One carrot, peeled and broken
- Three cloves garlic, whole
- Half one red bell pepper
- 18 ounces each ground chuck & ground sirloin
- One and half tsp kosher salt
- 1 egg
- half cup catsup
- one tsp ground cumin
- Dash hot pepper sauce and dash Worcestershire sauce
- One tbsp honey
- Set oven at 325 degrees F.
- Place black pepper, cayenne pepper, chili powder, croutons, and thyme in food processor and pulse until you have a fine texture.
- Pour into a large bowl. Put the carrot, garlic, onion, and red pepper in the food processor and pulse until finely chopped.
- Mix that with the ground chuck and sirloin with the bread crumb mixture.
- Now add the kosher salt to the meat mixture, then the egg and mix thoroughly without squeezing the meat.
- Pack the mixture into a loaf pan and shape. Onto baking sheet covered with parchment paper, roll the meatloaf out and insert a temp probe in the top and set for 155 degrees.
- Place in oven for 10 to 15 minutes then add the glaze.
Create The Glaze:
- Mix the catsup, cumin, hot pepper sauce, honey, and Worcestershire sauce.
- Brush the glaze over the meatloaf after it has baked for around 10 to 15 minutes.
- One crushed bay leaf
- One tsp fennel seeds
- Half tsp red pepper flakes, crushed
- One 1/2 lbs halved fingerling potatoes
- Half cup Kalamata olives, pitted
- Four tbsp olive oil, divided in half
- Kosher salt and freshly ground pepper
- Four chicken legs
- Half cup fresh flat-leaf parsley leaves, use the stems
- One teaspoon lemon zest, finely grated
1. Turn oven on at 450°.
2. Using food processor or spice mill, pulse the bay leaf, fennel seeds, and half teaspoon red pepper flakes until finely grounded.
3. In large bowl, toss the potatoes together with the olives, two tablespoons olive oil, and half of the spice mixture then season with pepper and salt.
4. Put chicken on baking sheet with a rim and rub the rest with rest of olive oil then season with pepper & salt and spice mixture.
5. Spread the potato mixture all around the chicken pieces and bake until potatoes are tender, using fork for testing, and the chicken is thoroughly cooked and has crisp skin.
6. Top the chicken & potato mixture with the lemon zest, parsley, and red pepper flakes. Drizzle pan juices over it and serve.
- 1 and 1/2 tbsp kosher salt
- 2 tbsp fresh rosemary leaves, minced
- 3 cloves of garlic, minced
- Half cup Dijon mustard
- 1 tbsp balsamic vinegar
- 2 racks of lamb
- Using the steel blade in a food processor, blend the garlic, rosemary, and salt until finely minced.
- Add the balsamic vinegar and mustard and process sixty seconds.
- Put the racks of lamb (have them “frenched” by your butcher) in a roasting, curved rib down.
- Cover the top of the rack with mustard mixture.
- Let them sit 60 minutes at room temp and set the oven at 450 degrees
- Roast the lamb for twenty to twenty-five minutes.
- Now take from the oven and position aluminum foil loosely over them.
- Let them sit for fifteen minutes and cut the individual ribs to serve.