100% GRASS FED BEEF PRODUCT LIST
FARM STORE
Purchase our delicious 100% Grass Fed Beef directly from the Farm!
OPEN
SATURDAYS 10am to 3pm
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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 MONTHSlow Cooker Beef Bone Broth Recipe
By Kettle & Fire Ingredients • 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 Instructions 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. |
