76 results for author: Alicia1
For the love of lard!
Our farm was featured in The News-Press!
Read about lard and leaf lard at Rosy Tomorrows, why it's healthy for you, easier to use and less expensive than olive oil. See how we make it! Thanks to The News-Press reporter Annabelle Tometich for letting folks know about this fat we all thought was bad for us, but is actually one amazingly healthy fat.
Hundred Acre Pork Shanks Recipe with optional Gremolata recipe
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 2-3 hours or 6-7 hours in slow cooker
Ingredients:
2 Medium Sized Pork Shanks
Salt & Pepper
3 Tablespoons Olive Oil
1/2 Medium Onion, Chopped
1 Celery Stalk, Chopped
1 Medium Carrot, Trimmed & Chopped
2 Garlic Cloves, Chopped
1 Fresh Sprig of Rosemary
1 Teaspoon Dried Oregano
2 Cups Dry White Wine
1 Cup Beef or Pork Stock
Optional Gremolata topping:
3/4 Cup Fresh Parsley Leaves
Zest From 1 Lemon
2 Garlic Cloves, Peeled & Chopped
To Serve:
Soft Polenta or Garlic Mashed Potatoes
Directions:
Season shanks with salt and pepper.
Note: Many of our members have had ...
Hundred Acre Spatchcock Chicken
Heat oven to 425 degrees and smear some olive oil or lard into the center of a rimmed sheet pan.
Place spatchcocked chicken, breast side down on sheet pan and roast 20 minutes. Toss some roasting vegetables to the pan (try a combination of shallots, onions or carrots, celery, cubes of potatoes or small new potatoes) with a teaspoon or so of olive oil and scatter around chicken. Or, just do onion or shallots if that’s all you have on hand. Your sauce will be delicious.
Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 160 degrees, about 25 to 30 minutes more.
Transfer chicken to a carving board, and ...
Rosy Tomorrows featured on NBC2
Rosy Tomorrows Heritage farm owner Rose O'Dell King was interviewed about the GMO labeling bill.
Read all about it and watch the video here.
There is no guessing involved with the food you get from Rosy Tomorrows Heritage Farm.
"The more people feel unsure about how they can trust their government with their food supply, the more they want places like mine where they have that assurance," said owner Rose King.
King raises her animals without antibiotics, and her produce is pesticide free.
"I do not have enough meat to keep up with the demand," she said.
Uncertainty over GMO products has people flocking to her farm.
"The more ...
Heritage Breeds – a Last Stand for Real Food
The term “heritage breed” refers to the more traditional breeds of cattle, hogs, chickens, and turkeys that were raised by our forefathers. This is the food that our great-grandparents ate – free from the questionable, industrialized mass-production practices so common in today’s marketplace. These animals were selected and bred to develop traits that helped them thrive in the local environments of the time. What we call, “antibiotic-free, steroid-free, hormone-free, non-GMO, soy-free, natural poultry,” our ancestors just called “chicken.”
The truth is...heritage breed meats are our last stand for REAL food, raised the right ...
Gary Brode from ABC-7 reported from the farm
Gary Brode ABC-7 doing a serious story about antibiotics in livestock feed, got to have a few laughs on our antibiotic-free farm with our Miniature Jersey cows, Beau & Brie.
Farm to Plate: Behind the scenes of Hundred Acre Lunch
The Hundred Acre lunches at Rosy Tomorrows Heritage Farm have been featured by the News Press.
Here’s what they had to say (or read the article on the News Press):
By Anne Reed
When visiting Rosy Tomorrows Heritage Farm, the farm to table proof is in the fields around the barn.
(Photo: Andrew West/The News-Press)
Story Highlights
Rosy Tomorrows Heritage Farm hosts guests each Wednesday for the Hundred Acre Lunch.
The menu for the farm to table lunch highlights beef, chicken, eggs and pork raised in pastures surrounding the barn.
Produce is harvested the morning of the lunch and used in the entrees and salads.
Morning ...
May 22nd Jazz Brunch
Kicking off our brunch series on April 10th of this year, our first-ever Hundred Acre Jazz Brunch was a blast! Our farm members and guests enjoyed an artisan-prepared brunch, the live music of Father Al & the Jazz Congregation, and the spectacular Floridian landscapes of our 100-acre heritage farm. This event sold out fast, and with that in mind - we're letting you get a jump on reserving your spot for our next Brunch happening on Sunday, May 22nd featuring the music of the Able Baker Latin/Jazz Quartet.
The Hundred Acre Jazz Brunch features all that’s best of what our farm has to offer. Our freshly baked breads, pastries, and pies, an omelet ...
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 ...
The Myth of Grass Fed Beef
Have you recently purchased an item just because it had "grass fed" printed on the label? Because of the advent of slick advertising and the abundance of food-related buzzwords, it can be difficult to navigate all the food options available to us and to make the best choices.
So-called "grass-fed beef" is one such example of clever marketing surpassing food quality. Though the USDA recently (in January 2016) dropped the grass-fed label standard, its use even until that point was hit-or-miss, at best. A label that reads "grass-fed" doesn't necessarily tell the whole story.
While all cattle need their mother's milk and grass for their first 6-12 ...
