The Blog Barn: an Assortment of LH Member Blogs

Entries Tagged with   [hickory]

Black Walnuts - Unshelled

Blog: IICFA   -   Tuesday October 22, 2013   -   By GrannySue

I'll be reactivating the Candlewood Sutlery page shortly, but in the meantime - I have finally moved to the farm! As soon as the listing becomes available, I will be taking orders for black walnuts and hickory nuts, juniper berries and rose hips - all...

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...

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...

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.      

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"...

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