Saturday, February 10th from 10:00 am to 3:30 pm Weathering the Winter Winters were harsh in the 18th century, but even in cold and snowy weather there was still plenty of work to do around the farm. Fires had to be built, food preserved and cooked, and animals needed tending. Visit the Farmstead on February
MoreUnhappy with the options for providing wholesome, nutritious meals to her growing vegetarian family, Lancaster resident Laura Lapp decided to take matters into her own hands.
“I was reading the label of a popular meat replacement one day when I realized, ‘This isn’t even real food!’” she says. “It was then that I decided to start
The Simplest Pot Roast Ever
This recipe is from Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes (Left to Write Press, September 2012, grassfedcooking.com).The secret to this recipe is a good sear, followed by time in the slow cooker with very little liquid, resulting
If the snout-to-tail movement sounds more like an ideal than a realistic approach to cooking, Jessica Moore, founder of Philly CowShare (PCS), wants to help. PCS sells 100 percent local, grass-fed, dry-aged beef to both retail and individual customers. The cows, guaranteed free of growth hormones and antibiotics, come from local farms in Lancaster, Chester,
MoreStanding next to meat hooks and the cage where bison, cows and pigs are fatally stunned in the first step of meat processing, Jay Smucker talks about his work. “We really enjoy what we do,” says the manager of the family-owned Smucker’s Meats, a slaughterhouse in Mount Joy, Pa. Smucker isn’t referring to the slaughter,
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The strongest prosthelytizing tool in a food sustainability advocate’s bag-o’-tricks might just be a farm fresh egg. Crack that thing open into a hot skillet and watch onlookers gasp in awe at a yolk the color of a perfect Florida orange.
The best thing about cold weather is ending the day with a rich, hot plate of food. So, there is no better time for braising—the low and slow method of cooking that produces deep, comforting flavors. Meat is one of the more obvious choices for braising, but you can also use fish or vegetables.
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