Farm fresh strata recipe

For a 11-14″ cast iron skillet

  • 1 doz eggs beaten
  • 1 cup of milk (any kind will do)
  • 1-1.5c grated cheese (your choice)
  • 1lb +/- of sausage (we used our own pork sausage here)
  • 1/2-1 whole onion chopped
  • 1-2T butter melted in pan
  • 1-1.5c filling/stuffing (we make our own but you can use store bought, just follow package directions first)
  • Salt/pepper to taste
  • Any other seasonings you like

Preheat oven to 350* In a preheated skillet, melt the 1-2T butter Add chopped onion to pan and cook until onions are soft Add sausage to the skillet and cook until no longer pink Once sausage is cooked through, add the filling/stuffing to the skillet and stir Add salt/pepper to taste Add milk to the beaten eggs Add milk/egg mixture to the skillet and turn heat OFF Top the skillet with whatever seasonings you are using Sprinkle grated cheese over the top of the skillet Place the skillet on the middle rack of 350* oven and bake for 30-35min or until middle is set and bubbly When strata is cooked, remove from the oven and allow to sit for 5min Cut and serve warm Enjoy!

Sausage stuffing with Cranberries

  • 1 lb sausage
  • 4 tsp butter
  • 2 Apples (cored & chopped)
  • 1/2 onion (finely chopped)
  • 1 cup celery chopped
  • 1 tsp poultry seasoning
  • Salt/pepper
  • 1 cup dehydrated cranberries (rehydrated in boiling water for 15 minutes)
  • 1 tsp fresh sage chopped
  • 6 cups bread cubes
  • 1/3 cup parsley chopped
  • 2-3 cups chicken stock

Preheat oven to 375

Sauté sausage in large heavy skillet over medium/high heat until cooked through. Transfer to bowl. Melt the butter. Add onions, apples, celery and poultry seasoning and sauté until tender (about 8 minutes). Mix in the dried drained cranberries, Sage rosemary. Add in sausage then mix in the bread cubes and parsley. Add chicken stock until stuffing is just moist. Season with salt and pepper. Place in a casserole dish. Bake uncovered in oven for 20 to 30 minutes.

Maple Oven Roasted Chicken

This super easy, tasty chicken dinner takes about 15 minutes for prep and 45 minutes to cook.


2 sweet potatoes
2 large onions
Maple syrup
Avocado oil/butter

Start by placing  4 quarters of fresh or frozen chicken into 2 cast iron skillets that have been rubbed with butter/coconut oil or avocado oil.

Next, wash 2 large sweet potatoes and cut them into 2” chunks, adding them to the skillets.

Chop 2 large onions and add those to the skillets.

Lightly drizzle avocado oil over the top of each skillet, then drizzle a bit of maple syrup over each skillet.

Finish with salt/pepper to taste and any herbs that you have available.

Bake in a 400* oven until chicken is lightly golden brown and the sweet potatoes are tender. 

We served this up with some home made purple sauerkraut.

This recipe can be made with any cut of chicken.  You can also substitute pork chops as well and add in apples.

If you decide to make this for dinner, let us know what you think, and send us your dinner pics!

What am I gonna do with a whole chicken?

You have been concerned with the origins of the food you are feeding your family for quite some time.  You have been doing your best to buy locally and source the most natural products available.  You find a local family-owned farm that raises and sells meat chicken; you want to support small, local businesses, as well as know where your food is coming from.  You’ve never bought directly from a farm before, but, what the heck, you jump in and buy a FRESH whole chicken. You couldn’t be more excited and terrified at the same time!

You bring home your farm fresh chicken, and wonder, “Now what?”  Well, I can tell you that when I cook one of our chickens, it goes a L-O-N-G way.

You’ll want to have some idea of what you would like to do with all that meat. What should you make? Fear not, my friend! The following are some ideas of what I do with one of our chickens when I cook it ONCE and serve it MANY times.

Most of the time, I will start by boiling the chicken in a very large stock pot; I’m talking 20qts+. I will place the chicken breast side- down in the pot (white meat takes longer to cook), making sure to cover the chicken completely with water. (Don’t worry, some will evaporate). Once the chicken has boiled for several hours, I remove it from the water (it’s now a golden-hued broth), and I pick the meat from the carcass. (I save the bones and neck to a bag I keep in the freezer for later use to make bone broth). At this point, you can either freeze your new broth, or, what I like to do is turn it into chicken noodle soup (chicken corn soup). Add whatever veggies, noodles, and seasonings you like, slice up some good, crusty, homemade sourdough bread, and dinner is served for tonight!  Freeze the leftovers to pull out for easy future dinners.  

Next, take some of the meat and make chicken salad for lunches this week. It’s easy to prepare and contains lots of good, healthy protein!

Another option: grab a couple of boxes of your favorite Spanish rice, a can of black beans, some corn, and chicken, and mix it all together. Serve over chopped lettuce and top with cheese, sour cream and salsa for a quick burrito bowl dinner. 

Still have some of the chicken meat left? Well, then, sauté some colored peppers, onions & pineapple.  Mix together pineapple juice, lemon pepper, brown sugar, salt ‘n’ pepper and a bit of corn starch (or arrow root powder, it’s non-GMO), and add to your pan.  Throw in some chopped chicken and serve this over wild rice. Now, you have Oriental Chicken for dinner!

My family enjoys all the above-mentioned meals, but there IS one that I cannot make enough of for them: Crack Chicken Chili.  If you check Pinterest, you will find a multitude of recipes and versions.  We keep it simple:  2 chicken breasts (or whatever meat we have available), 1 can of black beans, 1 can of corn (we use organic frozen), 1 can of tomatoes with chilis, 1 package of ranch seasoning/dressing (I make my own), chili powder, cumin, some chicken broth, 1 cup of chopped bacon (I use our own, of course), a cup of sharp cheddar cheese and 1 package of cream cheese.  I throw all of this in my InstantPot, for 15min (it can be as little as 5min if you have precooked chicken).  You can also use a crock-pot/slow cooker as well, for 4 hours on high.  When it’s done, simply shred up the meat and stir.  Enjoy with noodles, over tortilla chips or simply in a bowl with a spoon! 

We hope you have enjoyed this post, and that it can give you some easy ways to use up ALL that chicken meat you’re going to have!

For more recipes, tips and ideas, stay tuned!

Our freezer’s aren’t empty!

You’ve probably been to the grocery stores and seen their empty meat cases. Or you’re (wisely) avoiding the crowds of the stores. Even though we’re about 7 weeks from our first batch of chickens being ready, we do have some things for sale. The list is below.

In keeping with social distancing we can figure out how to get these things to you with minimal contact. If you have questions about anything listed below please use the contact us page to get in touch.

Chicken/turkey breakfast sausage
Pork sausage 4 varieties
Sweat Italian
Apple and onion
Pork Tenderloin (only 1)
Pork loin chops

Bacon (coming very soon)

Stay healthy!

Ann’s make you feel better chicken soup recipe

This is our go-to when someone in the family isn’t feeling great. We’ve even taken it to friends who are under the weather.
1 3-5 lb. Chicken (pasture raised is best!)
Assorted veggies (we like carrots, celery and onions)
Dried parsley
Amish Egg Noodles
Place chicken in large stock pot and fill with water, making sure to cover chicken completely with water. Cut up carrots, celery, onions and garlic (or whatever veggies you like) and place in pot with chicken. Turn on high heat until pot comes to rolling boil. Once boiling, lower heat to simmer and place lid on pot, leaving venting space so as not to boil over. Simmer for several hours, or until broth has reduced and chicken falls off the bone. Remove chicken from pot and pick meat off bones. Return meat to pot, add salt and pepper to taste and dried parsley. Add noodles and cook until noodles are at desired consistency.

Serve hot with crusty bread and pastured butter.

Bowl of chicken soup