We love food, that's one of the reasons we are comitted to producing as much of it was we can here on the farm.

Every time you purchase locally or grow your own produce etc you have bypassed plastic packaging, carbon emisions due to crosscountry trucking etc.

Never mind that the flavor of a natuarlly ripe fruit or the taste and texture of a pea podded seconds before, just can not be surpassed.

On this page we thow together recipes that will help with preparation of meats and other delectables.

Most of us are not born with failsafe recipes firmly memorized, so I have also compiled a list of cook books that have helped me, if I might modestly attest, become quite a successful cook!

Pork Shoulder that will make your knees give way...

1. Take one large pork shoulder from a local souce, look at it lovingly as you place it skinside up in a Dutch oven or other heavy pot with a lid...

2. Preheat you oven to 450*F

3. Stab the roast (affectionately) about 15 times and insert slivers of garlic in the slits.

4. Take your favorite rubbing spice (we use Kula! spice blends, such as the HOT HARISSA, but you can opt for the curry blend you prefer). Apply 4 table spoons to the pork and massage into the meat.

5. Pour apple sauce (about 12-24oz) or last year's peach or apricot preserve over the pork.

6. Sprinkle w/ 1-2 table spoons of kosher salt

7. Place in the now very hot oven, uncovered, at 450*F for the next 45 mins.

8. After 45 mins, cover the pot, turn the oven temerature down to 300*F and walk away

9. Come back when the smell of your roast is making everyone in the house drool (3hrs unsually) and peek

10. It will be ready to serve with mashed potatoes or rice when the meat pulls away from the bone with the greatest of ease

11. Let the meat sit about 30 mins. in the, by now, heavenly gravy so it might draw up some of the juices

12. Warning: may cause significant distress not to have this dish at most every family gathering!

My personal book list. Without which I will not leave even a burning kitchen!

1. The River Cottage Meat Book by Hugh Fearnley-Whittingstall, this book is a meat-lovers bible, not only are the recipes glorious but each chapter can be read like testament to humane animal husbandry and responsible, sustainable consumption.

Hugh has authored many books, has a working farm in Dorset, England and has been pivotal in helping transform British consumer's tastes away from flavorless, environmentally suspect, industrialized meat, chicken and produce.  I am a huge fan and recommend his DVDs too!

2. Home Cheese Making by Ricki Carol, with our raw milk from Brownie, I have been able to master two or three delectable cheeses, namely Manchego, Queso Fresco and Mozzarella. At first, I thought it would horribly difficult, but now I find myself experimenting with cultures and recipes and looking forward to the meditative stirring required...You will find cheese making supplies with ease at www.cheesemaking.com or www.leeners.com

3. Artisan Bread in Five Minutes a Day by J. Hertsberg and Z. Francios, truely the best bread ever, so fast, for every day. Never again will you toil with resentful dough or bread that might be used as a wepon...