Oven back ribs, no smoker or grill needed.Read More
Bacon, just the name makes my mouth water. What is better than bacon? Crooked Creek Farm pasture-raised bacon, of course. As summer is comming to an end fast, why not try this out at your final BBQ of the season or even over the up coming holidays.
- 1 pack of Crooked Creek farm bacon (use the smoked or uncured smoked)
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 teaspoons Montreal steak seasoning
- 1/2 cup barbecue sauce (we like a sweeter one)
- Preheat oven to 400°. Cut bacon into smaller prices. Cook the bacon in your skillet, oven or microwave. Cooked it until partially cooked but not yet crisppy.
- Place chicken in a bowl; sprinkle with steak seasoning and toss to coat. Wrap a bacon piece around each chicken cube of chicken; secure with a toothpick. Place on a parchment paper-lined baking sheet (so much easier for clean up).
- Bake 10 minutes. Brush over wrapped chicken. Bake 5-10 minutes longer or until chicken is no longer pink and bacon is crisp.
Originally published as BBQ Chicken Bites in Taste of Home November 2015
Ask a farmer about your food.Read More
Spring is in the air and Easter is just around the corner. We all have our mom’s recipe for cooking a ham. My mom was famous for using Coke over her ham and my mother in law likes to use cloves and makes a glaze for her ham. But I wanted something all mine. So, I headed to the internet (as I have been known to do) and found a simple and yummy glaze. It combines sweetness and herbs to make for a delicious ham.
You may want to try this one and make your ham the star of the Easter table.
1/2 cup real maple syrup
2 tablespoons packed brown sugar
2 tablespoons coarse-grained mustard
1 tablespoon finely chopped fresh rosemary
In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.
The number one question I get is, “What does pastured pork mean?” And it’s always followed up with, “What makes your pork different than the pork in the grocery store?”
Our pastured pigs live mostly outdoors. This is how pigs have lived for ages (not inside huge buildings). We have fields and woods for them root around and search for food. They are free to move around, with a shelter where they can sleep in small groups and give birth. It’s that simple. The pigs you buy in the store are raised in a commercial barn, never seeing sunlight or grass. We thought there was a better way, so ours pigs have a better life.
Our pastured pigs receive feed alongside the food they root for themselves. We are building up our pastures to provide more fresh feed for them.
Since they aren’t crowded together in unhealthy conditions, our pastured pigs don’t receive unnecessary antibiotics or any growth hormones.
Now how does pasture raised pork differ in taste than other pork?
Our meat often has a deeper, richer, and more complex flavor and color than factory farmed meat does. We often hear, “Your meat actually tastes like pork!”
The flavor comes from the higher fat content and the pigs ability to move freely. Pastured pigs also deliver better quality fat, with a healthier omega 6’s and omega 3’s. The meat not only tastes better, but it is better for you.
We also use a local butcher to insure our meat stays natural. Our butcher does not inject salt water or perseverative into our meat. We have our meat packaged as natural as possible.
Knowing that the animals we eat were raised humanely make them taste better too. We like to say, “A happy pig is a tasty pig”.
We welcome you to be the judge. You can find us April through December at the Bel Air Farmers Market or January through March at one of our drop dates.