If you asked me 30 years ago if my family would develop farming roots I would have said no. However, when you and your children marry farmers, the roots can't help but grow. Tim grew up on a farm in Iowa and has always loved pigs. I am a passionate nurturer for people, plants and animals alike. Together we worked hard to bring the farm to your table. Our daughter married a crop farmer and the grandchildren think digging in the dirt is play time. My son married a girl that loves gardens and he knows chickens. They love living on a few acres in Ohio with lots of space to grow fresh veggies and raise and process chickens. Maple trees, honey bees, grape vines, goats, cattle and more can all be found on family land. Ask me today and I will tell you we have ROOTS and we are farmers.
Our sister in law Karen says "Bees are very happy today. The frame has a lot of pollen in it."
Our daughter in law tills the land for her garden. Seedlings are almost strong enough to plant.
Tim and our son Josh built the framework for a very large Chicken Coop.
The oldest grandchild showed us that driving a tractor is not too hard for a 10 year old.
While Tim works hard at the new look, our team continues to take orders for BOXES, 1/2 beef, Wild Game, Beef BONES, and much much MORE
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INGREDIENTS
3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup finely grated Parmesan cheese, divided
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 425°F.
Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.
Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.
Recipe with pictures found HERE
INGREDIENTS
1 pound trimmed green beans
4 cloves garlic
½ teaspoon red pepper flakes
0.5 ounces (about 3 big sprigs) of fresh dill
3 cups water
1 ½ cups white vinegar
1 tablespoon kosher salt
INSTRUCTIONS
Divide the cleaned and trimmed green beans between 2 quart-sized mason jars. Stack them vertically as best as you can. Don’t be afraid to pack them tightly. Ingredients for pickling green beans.
Place 2 garlic cloves in each jar, ¼ teaspoon of red pepper flakes in each jar, and divide the dill sprigs between the jars evenly, too. Green beans and garlic cloves in glass jar.
In a small sauce pan, bring the water, vinegar, and kosher salt to a gentle boil. Whisk very well to dissolve salt. Water and vinegar boiling in pan with whisk.
When the mixture is boiling, turn the heat off, and carefully pour it into each jar. Pouring vinegar over green beans in a jar.
Tap the jars on the counter a few times, place lids on the jars, and place them in the fridge.
You can taste a bean after a few days to see how crisp they are, but they’re best at 7-10 days. Enjoy within 2 weeks.
NOTES
Green Beans: One pound of freshly washed and trimmed green beans. Snap off the stem portion, as it can be tough.
Red Pepper Flakes: This is optional, but the final result isn't overly spicy.
Fresh Dill: You need 0.5 ounces of fresh dill, which is roughly 1 big sprig per jar.
White Vinegar: The only vinegar that will work for this regular is regular white vinegar. Do not use extra strength vinegar or apple cider vinegar. Regular plain white vinegar has 5% acidity.
Kosher Salt: You absolutely must use one tablespoon of kosher salt for this recipe. Other types of salt have different sized grains, which can result in using too much or too little salt. You need ½ tablespoon per jar, or one tablespoon total. Do not adjust the amount of salt in this recipe at all, or the beans will become mushy. If you're on a low sodium diet, rinse the beans after pickling to remove excess salt.
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INGREDIENTS
1/4 cup white wine vinegar
2 tablespoons olive oil
2 teaspoons granulated sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
Freshly ground black pepper
2 pounds cucumbers (about 4 medium)
1/4 cup chopped fresh dill
INSTRUCTIONS
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together. Taste and season with more salt and pepper as needed before serving.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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