100% GRASS FED BEEF PRODUCT LIST
Purchase our delicious 100% Grass Fed Beef directly from the Farm!
SATURDAYS 10am to 3pm
Out and about town?
Market Season 2018 info!
Port Townsend Farmers Market - 1st & 3rd Saturdays, 9am to 2pm
Port Orchard Farmers Market - 2nd & 4th Saturdays, 9am to 2pm
Central Kitsap Farmers Market - Tuesdays 3pm to 7pm
Bremerton Thursday Night Market - Thursday 3:30pm to 6:30pm Last market Is October 11th
Chimacum Farmers Market - Sunday 10am to 2pm
now taking online orders for PICK UP at farmers MARKETS and the farm
RECIPE OF THE MONTH
Slow Cooker Beef Bone Broth Recipe
By Kettle & Fire
• 4 pounds mixed beef bones marrow bones, oxtail, knuckles, short rib, etc.
• 2 medium onions
• 2 medium carrots
• 3 stalks celery
• 1 bay leaf
• 2 tablespoons apple cider vinegar
1 Heat oven to 400°F.
2 Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
3 While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
4 Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
5 Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
6 After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
7 Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there’s any. Store in the fridge for up to a week or in the freezer for up to 3 months.