The Blog Barn: an Assortment of LH Member Blogs

Entries Tagged with   [ham]

Green Eggs & Ham Popovers Recipe

Blog: Arcadia Farms   -   Monday March 10, 2014   -   By Katie

St. Patrick’s Day is one week away. And earlier this month some of us celebrated the birthday of children’s author Dr. Seuss . To celebrate both I’ve created a green eggs and ham pop-over recipe that’s family friendly and dye-free. Our kids loved them!...

Great new recipes to try today

Blog: Home Farm Herbery   -   Tuesday July 23, 2013   -   By Arlene

Lemon verbena honey Time to prepare: 15 minutes. Ingredients 1/4 cup dried Home Farm Herbery lemon verbena leaves. Honey Equipment Pint jar with lid ...

2013 Pork Ready for Processing

Blog: Anonymous Farm   -   Tuesday July 09, 2013   -   By Risha

  Ready to take the piggies to the butcher. Keeping a few sows, the boar and the piglets... but there are plenty ready to go. We are using the IOWA processor we used last year, Mattiesens. We were very pleased with both their quality and their cost. We...

Nitrite and Uncured Bacon and Ham - Scam

Blog: Spring Hill Farms   -   Friday January 04, 2013   -   By David

Hickory Smoked Bacon Bacon and ham have been demonized most recently because of the nitrites used to cure them. This has brought about the 'nitrite free' products you can find at your local health food store. Are they really healthier? The short answer...

Holiday Hams - Spring Hill Farms

Blog: Spring Hill Farms   -   Wednesday November 14, 2012   -   By David

As the Holiday season draws near I start thinking about ham. Well actually I start getting calls and emails asking about ham so it starts me to thinking about ham!   I began selling holiday hams in 2004 and it has grown into a big part of what we do...

All Natural Bacon and Ham are back!

Blog: Hood's Heritage Hogs   -   Tuesday November 06, 2012   -   By Dot

Classic and Austalian bacon & Ham are our most popular cuts. They won't last long! So give Travis a call to reserve yours and to arrange pick up or delivery. Travis 812-344-9105 Why is our ham & bacon different? It starts...

Happy Easter

Blog: Prairie Pride Farm of Minnesota   -   Sunday April 08, 2012   -   By Dawn, past 4-H member

I have a 23 LB ham ready to cook for today, for 5 people.  We love ham left overs!  Field work will start this week and nothing is better than a ham sandwich, in the tractor, with mustard, horshradish, mayo on a soft bun!  I am also...

2012 prices

Blog: Anonymous Farm   -   Saturday December 31, 2011   -   By Risha

Our family of 8 live on the farm with a conservation reserve outside our door. Berkshire cross heritage pigs; jersy, holstein, and now highland cattle plus miscellaneous poultry free range on our pastures and enjoy organic exempt corn and other feeds grown on...

New Pork Shares

Blog: Moonstruck Farms   -   Thursday May 12, 2011   -   By Rowena

One of the hard working farms in our cooperative are the Bashaws and they just came back from the butcher and packaged up three new pork shares (only 25 shares available and it will be a while for the next batch)...a lot of work goes into getting those shares...

Fettuccine alla Carbonara

Blog: Heritage Harvest Farm   -   Wednesday April 27, 2011   -   By MattCorinneFletcher

As promised... a recipe using ingredients from Heritage Harvest Farm! This recipe calls for bacon, but I had a lot of small pieces of ham left over from Easter, so I subsituted to use what I had on-hand. To come up with a rich sauce, use real butter...

Christmas Hams Now Available

Blog: Spring Hill Farms   -   Monday December 06, 2010   -   By David

  Impress your family and friends with a holiday ham from Spring Hill Farms. Our hams are smoked and cured to perfection straight to your table from our farm   These half hams weigh 7-8 pounds and serve 6-12 people. Your guests will rave...

A Story of Holiday Hams and Nice People

Blog: Spring Hill Farms   -   Tuesday November 23, 2010   -   By David

    A couple of days ago I was out delivering holiday hams to customers . Little did I know that someone was watching me [more]

How to cook our Holiday Hams - Spring Hill Farms

Blog: Spring Hill Farms   -   Friday November 19, 2010   -   By David

  I have received many calls and emails asking how to cook our hickory smoked holiday hams. Actually how to bake them since they are 'cooked' in the oven!   You can view, print, or download the instructions here.      

Fall Piggies going to market

Blog: Anonymous Farm   -   Thursday October 21, 2010   -   By Risha

Next Tuesday is the end of the playtime for 4 of our piggies. Call Alan if you are interested at 815-721-5483. We are taking requests for brats, breakfast sausage, and piggy quarters processed to your specifications by Galloways in Como, IL (@ 815-626-0305)....

Spring Hill Farms Holiday Ham

Blog: Spring Hill Farms   -   Friday October 15, 2010   -   By David

Normal 0 As the Holiday season draws near I start thinking about ham. Well actually I start getting calls and emails asking about ham so it starts me to thinking about ham! I began offering holiday hams in 2004 and it has...

No Nitrates, No Nitrite, No MSG in our Smoked Saus...

Blog: Prairie Pride Farm of Minnesota   -   Monday March 01, 2010   -   By Dawn, past 4-H member

During these cold Minnesota days we have lots of time to be creative and find solutions to the delima of poor tasting uncured smoked products out there in the market place.  Everyday we try really hard to create the perfect "pork chop"...

Holiday Meat CSA - Shares Now Available

Blog: Hurricane Farm   -   Thursday October 08, 2009   -   By Chris

Hurricane Farm in Scotland, CT is currently offering a Holiday Meat CSA.   Many people inquired about and have been on a waitlist for our Summer Meat-Based CSA.  We are now pleased to be able to expand our CSA to a second season...

Pork Products

Blog: Hurricane Farm   -   Thursday August 13, 2009   -   By Chris

In order to sell meat here in Connecticut, one must visit a USDA inspected processing plant/butcher.  There are not any here in the state, believe it or not.  There is one in Rhode Island, that once one pays a membership fee, will process...

A Great Ham

Blog: Slow Life with Real Food   -   Wednesday December 31, 2008   -   By Amber

Recently we bought a pork leg roast (about 4lb.) from TLC Ranch and made a yummy ham. I thought it might be a nice recipe to share after the holidays. We brined the ham, applied a dry-rub of spices, and slow-roasted it over mesquite charcoal and hickory...

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