17 results for tag: Organically-raised and pastured Red Wattle pork


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 ...

Market Day Wednesday, June 17th

Menu Wednesday 17th June 100% Grass-Fed Beef Empanada with mild Aji chili pepper, Cuban oregano and capers with a Mint Marigold-Dijon sauce. $5 // or two for $9.50 Deconstructed Lasagna with roasted Oriental eggplant, housemade ricotta, sweet garlic-balsamic tomato sauce and Cuban oregano GF, V $6.50 Dip Duo: Roasted Garlic and Lemon Hummus plus whipped Garlic Chive Pesto cream cheese V, GF $6 Housemade Baked Flour Tortilla Chips VG $2.50 Grandmother’s Mint Marigold Shortbread V $4 Cinnamon Spice Powerballs GF, VG, Raw $3.50 for two OR PowerPak 7 for $10 Vanilla and Orange Panna Cotta with Sweet Mango Pepper Jelly GF, V $5 Cr...

Crispy Slow-Roasted Pork Belly

3 lb. Pork Belly 2 Tablespoons Rosy’s Paleo Salt (or rub of choice) 2 medium sized carrots 1 large onion 1 bottle of dark beer or 1 ½ cups vegetable stock Score the fat side of the pork belly with a sharp knife. Make shallow cuts in a crosshatch pattern. Rub both sides of the pork belly with Paleo Salt or rub of choice. Wrap tightly in plastic and refrigerate overnight. Preheat oven to 475F and place pork belly in a deep roasting pan. Roast the pork for 15-20 minutes or until the fat begins to bubble and brown. Reduce the oven temperature to 325F and slow roast for 60 minutes. Roughly chop the carrots and onion and scatter around ...