Auburn Meadow Farm

A modern heritage foodstead

Easter Blessings and a perfect recipe for left-over ham

A more beautiful day for Easter could not have been had. At least here in Pennsylvania. I hope you enjoyed a lovely and blessed day wherever you are and whatever … Continue reading

April 21, 2014 · Leave a comment

holy pan-seared pork chops: lip-smacking revelation

Oh, Pork Chop. I get it now. These are two smoked pork butt roasts. I know it’s not a chop, but this is the best illustration I have. On the … Continue reading

March 20, 2013 · 7 Comments

new & improved as we’re going to get: a kinder shade of the other white meat?

Ginger takes a break from spinning circles & rooting to see what I’m up to ——————————————————————————————————————– Do you have any pig friends? If not, you probably don’t know so I’ll … Continue reading

February 19, 2013 · 2 Comments

I’ve been waiting three long years to say this to you:

Steers are looking good – getting fat on an all grass diet… Hello, Hel-lo! It’s hard to believe three years have passed since beginning this sustainable farming project.  It certainly … Continue reading

June 14, 2012 · 8 Comments

bresaola SOS: words of wisdom from Crested Duck’s Kevin Costa

Oh, humble pie.  I’m determined to make something tasty from you. As always happens when I’m oh-so-smug and pleased with myself, I really blew it.  Remember my bresaola?  What did … Continue reading

June 11, 2012 · 4 Comments

that’s right: it’s a dumplin’ throwdown and we’re in it to win it

I’m about to take a leap into the completely random and unexpected for a girl who is always bawking about seasonal this and seasonal that. What could this random leap … Continue reading

May 17, 2012 · 3 Comments

Beef Art: Bresaola

The Goal: Silky, paper thin, marinated, air-dried beef from the river cottage meat book xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Remember the huge crush I have on Paul Bertolli? And his tomatoes 12 ways project? … Continue reading

April 30, 2012 · 3 Comments

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