Recipes

A one-dish, simple prep, super savory meal option that is easy to double for batch-size cooking. Choose your favorite roastable veggies. Some ideas: carrots, turnips, brussels sprouts, broccoli, radishes, potatoes, etc. It's very versatile! Choose your favorite healthy cooking fat (lard, butter, coconut oil, or bacon grease). You could even throw in some bacon end pieces to roast with the veggies.

Wondering how to cook the Smoked Ham you just bought from Shady Grove Ranch?? Here's our simple and delicious classic method! Super easy!

New to sourdough? Here's a really basic recipe written for beginners to help you get a feel for the timing and texture of basic sourdough. A "Boule" is a ball of dough, sturdy enough to make a free-form loaf. You may also use a loaf pan if you desire a traditional loaf shape. With no added fats, this bread will be chewy and have a crusty exterior. It may not be great as a sandwich bread for that reason, but makes delicious dinnertime bread served warm.

Here is my go-to bread recipe. It is VERY versatile, but always creates a moist, fluffy, and relatively robust (for sandwiches) bread. I use it for dinner rolls, regular loaves, and cinnamon bread. So delicious! What’s with the broth? Well, I prefer making bread with broth instead of water or milk. It adds nutrients, color, and flavor, but unlike milk, does not affect the density nor increase crumbliness. There’s nothing special about this recipe that makes it work with broth–I just found a recipe I liked and adapted it! Try using broth with your favorite bread recipe!

This is a quick and simple soup that our family loves (and they’re not huge soup fans). Ready in less than 30 minutes!

Falling-off-bone tender, this recipe is perfect for year-round enjoyment of pork Spare Ribs. It's very low prep, too!

Weekdays you often need a no-brainer recipe that will have dinner ready when you need it. This easy minimal-prep chili is a winner for our busiest days that the farm, and it's great for leftovers, frozen or fresh! You can trim it down to the most basic ingredients and it will still be great, but of course you can doll it up, too, and it will be even better.

This cornbread is simply amazing. Use real buttermilk if you can to get the rich, buttery flavor, but regular milk will work in a pinch. The cornbread is cooked in cast iron and produces a rich, crispy underside and creamy, moist interior. Perfect with soups!

Lard is a bit of a mystery to most people, but don’t let it intimidate you. If you have ever cooked bacon, you can render your own lard! We offer pre-ground pork fat, which makes it even easier than ever to render lard at home. It’s seriously as easy as melting butter!

The secret to fluffy, flavorful, soft biscuits is using real lard and real buttermilk! These can be frozen raw and baked later. If frozen, add 3-5 minutes of baking time.

Thank you for choosing to support local, sustainable farming by purchasing a pasture-raised turkey from us this year. Your turkey is special because he was raised on pasture with plenty of fresh grass and bugs to nibble, using no genetically-modified feeds and no soy. He was never medicated or administered arsenic-containing products or hormones. He was processed carefully by hand without bleach or irradiation and he contains no flavor additives, preservatives, or other chemicals. We hope you enjoy celebrating the great harvest that sustainable farming can yield!

This is a wonderful take on holiday ham. It's delicious, juicy, and quite cosmopolitan! In Sweden, this is the centerpiece dish at Christmas; in Ireland, it's known as "Corned Ham," in England it's called "Gammon," and in France, it's called Jambon Blanc. Whatever you call it... we're already big fans!