One of our favorite breakfast recipes- 5 ingredients! Depending on the size of your family this makes enough for a hardy breakfast and plenty left over for a quick meal.
1 lb Lynch Farms Ground Pork
16 oz Package Sno-Pac Southern Style Hashbrowns
1 dozen Lynch Farms Eggs
Salt and Pepper
1. Using a large skillet brown the ground pork, set aside.
2. Scramble the eggs, set aside
3. Brown the hashbrowns.
Mix the ground pork, eggs and hashbrowns together in a large skillet. Season to taste with salt and pepper.
Did you know Sno-Pac is local to the Coulee Region too? Their company is right up the road in Caledonia, MN. They have a plot right down the road from our farm.
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We have grass-fed beef and bones!
Grass-fed Beef:
1/4 - $5/lb hanging weight
40 lb - $300
20 lb - $175
Just Bones - $2.50/lb
Excellent article from Farmer's Almanac, health benefits of bone broth:
Drinking chicken soup as a cure when you are sick is more than just an old wives’ tale. Your grandmother may have actually been on to something. Which is why bone broth has become very popular as of late and follows the same principles — warm, mineral-rich broth is not only soothing but good for you. So how is it different from soup? And how do you know if you’re making it correctly to get all the important health benefits?
Bone broth is essentially a mineral-rich infusion made by boiling bones — usually either chicken, beef, or fish — most often with vegetables, herbs and spices. Bone broth is different than simple broth, in that it’s a time-intensive process, often taking over 24 hours to simmer out all the minerals, gelatin, and collagen-rich nutrients from the bones. That might not sound appetizing, but it’s what gives the broth its numerous health benefits. Some of these claims are:
The taste of homemade bone broth is far superior to any found in a can or box, and making broth at home is extremely affordable as the bones, joints, and bits that would normally end up as waste can be converted into a nutrient-dense medicine.
Note: When making bone broth, look for high-quality bones from organic grass-fed beef or bison, pastured poultry, or wild-caught fish. Since you will be drinking the minerals in concentrated form, you want to be sure you are cooking up a healthy animal void of growth hormones and antibiotics. If you don’t have bones from your own meals, local butchers or farmers will often sell you the bones for next to nothing.
Give this simple homemade bone broth recipe a try. Bone broth takes a long time to cook out the minerals, but involves very little active. Just let it simmer and enjoy!
Bone Broth
2 pounds (or more) of healthy bones
2 chicken feet for extra gelatin (optional)
1 onion, quartered (peel on)
2 carrots
2 stalks of celery
2 tablespoons of apple cider vinegar (the acid in the vinegar makes the nutrients in the bones more available)
Filtered water – enough to fully cover the bones in your pot
Optional: 1 bunch of parsley, 1 tablespoon of sea salt, 1 tablespoon of peppercorns, two cloves of garlic, additional herbs or spices to taste.
Directions:
If using raw bones, roast them in a pan in the oven for 30 minutes at 350º F.
Place bones in a large stock pot (or slow cooker). Pour water and vinegar over bones and let sit for 20-30 minutes in the cool water. Roughly chop the vegetables and add to pot (except the parsley and garlic). Add any spices, herbs, salt, or pepper. Bring the broth to a vigorous boil, then reduce to a simmer until done. (beef broth=48 hours, poultry broth=24 hours, fish broth=8 hours).
During the first few hours of simmering, remove any impurities that may float to the surface. You can also scrape off the frothy layer that forms at the top with a big spoon and discard.
During the last 30 minutes, add garlic and parsley.
Remove from heat and let cool slightly. Using a fine metal strainer, strain the bits of bones and vegetables.
Once cool, store in a gallon size glass jar and store in the fridge for up to five days, or freeze for later use. Try freezing in small portions (ice cube trays work well) to throw in recipes.
Cooking Note: Slow cookers work well for smaller batches, especially since we never recommend leaving a stove unattended.
Other ideas to try:
credit:
http://farmersalmanac.com/health/2016/10/17/10-benefits-bone-broth/
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What's this you ask? These are pork chops from pigs that spend their days outside. These chops vs. grocery store fare is like comparing a couch potato to an athlete. Can you imagine a pig sprinting up a hill in the woods and back down again in a playful manner and not even being out of breath? That is how these animals live. They're free to run around and indulge in their natural instincts.
The other white meat it is not, lean and marbled it is. Porky tasting? Nope, it's not that either. It is packed with flavor and it doesn't take fancy preparation to enjoy it. Just a little salt and pepper. Tender, juicy and flavorful.
We're proud of the meats we offer. It takes a little longer, but in the end there is no denying the quality. Once you try it we know you'll taste the difference.
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There is just something about a bowl of homemade chicken noodle soup that warms you from the inside out. It is the food equivalent of a hug. Truly a comfort food.
I thought I'd share my recipe here with you. It can be made on the stove top or I like to make it in my beloved Instant Pot. The version here will be for Instant Pot. Stewing hens are a perfect for making a complete soup or a bone broth. They provide a depth of flavor you won't get anywhere else. At $5/bird they are worth stocking up!!!
Lynch Farms Stewing Hen Chicken Noodle Soup
1. Add everything from above to the pot.
2. Secure the lid, press the meat/stew button and set the time for 35 minutes on high pressure.
3. Let the pressure release naturally for 15 minutes, then manually release (be careful - there will still be a lot of steam and potentially liquid - wear an oven mitt).
4. Remove the chicken from the pot. Remove meat from the bones.
5. Add chicken back to the pot, along with 2 cups of egg noodles.
6. Once again, secure the lid and pressure cook on manual for 3 minutes.
7. Follow pressure release guidelines from step 3.
8. Open the pot and enjoy soul warming, delicious soup that tastes like it cooked all day.
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Everyone at the farm was really excited about getting interviewed for an article in the Coulee Region Women Magazine. We were even more excited in anticipation of the article publication in the February/March Issue of the magazine.
We are so proud to have had the opportunity to talk about the Lynch family farm legacy and our passion to provide the most nutritious and delicious meat and eggs our customers have ever eaten.
Click the link to read the article here at issuu.com.
You can find the Lynch Farms article in the Family section on pages 55-56 in the online publication and page 35-36 in the printed publication. Thank you again Coulee Region Women Magazine and Judith Munson for the opportunity.
The Instant Pot is my favorite kitchen appliance I have ever owned! Maybe, you've noticed, since I've posted about the Instant Pot on our Facebook page several times over the past two years, since I've owned it. In that time, I've made amazing bone broths, soups, beef roasts, whole chickens, spare ribs, rice, dry beans, and pork roasts; including a 6 lb pork roast for pulled pork (sharing the pulled pork recipe with you below). The Instant Pot is great for busy families - even if you forgot to plan dinner, meals can be done in a hurry, even with frozen foods.
Lynch Farms Pulled Pork Recipe for Instant Pot
1. 6 lb pork roast, brown all sides using oil and "saute" function.
2. Add 1/2 cup of water to bottom of pot.
3. Add 2 TBSP Worchestershire sauce to pot.
4. Sprinkle 1 tsp salt on meat.
5. Crush 10 cloves of garlic and rub on meat.
6. Cook on "manual" for 90 minutes.
7. Once pressure releases, remove from pot, shred with fork (removing extra fat and bones) and place back in pot (don't turn it off).
8. Let meat sit in juices for several hours, then serve.
Enjoy!