Maybe its the New Englander in me, but few things are more comforting on a cold winters day than a bowl of sweet but salty, savory baked beans. I have many memories of ladling the molasses-sweetened, creamy beans onto a plate at public bean suppers; I remember the smells that slowly filled my home as as my dad slowcooked in the old crockpot his famous Great Northern baked beans. It wasn’t until I was an adult and left to my own culinary accord when I realized just how much sweeteners and processed ingredients (think ketchup and barbeque sauce squeezed out of a tube by the cupful) go into a pot…

Wonton soup can be as simple or as complex as you want it to be. Chances are your local Chinese restaurant can get you a plastic quart sized container of the soup, or you can create your own delicious, home-made version with a few simple ingredients! We made this wonton soup with one store-bought ingredient (wonton wrappers are a true time saver!) as well as some Misty Brook favorites: ground pork, our little pullet eggs, and veal bones for the rich broth. If you want to make your own wonton wrappers, we like this recipe. Check out our own stock recipe here! Wonton Soup Ingredients: 1 lb shredded cabbage (you…

Mongolian Beef with Misty Brook Farm Shaved Steak Shaved steak is the highlighted Misty Brook product in this delicious meal. This thinly sliced cut of beef is most often seared hot and shoved between two hoagie rolls, dropped into a near-boiling bowl of Vietnamese pho, or served like we do here: in a savory, Asian-inspired sauce with veggies and rice. If you don’t have our shaved steak on hand, place some flank steak in the freezer and slice thinly when it is almost frozen thorugh. Ingredients: 1/4 cup plus 1 Tb vegetable or sesame oil, divided 3 tsp freshly-minced garlic 1 Tb freshly-minced ginger 1/2 cup soy sauce or tamari…

Recipe and article by Robin Kerber Our flock of laying hens spend the cold months sheltered from the elements and protected by our watchdog Molly, and the long summer days on pasture, soaking up the sun and eating as many bugs as they can. They are rotated throughout our pastures and hay fields, directly fertilizing the land and eating a rich and nutritious diet that results in extra flavorful eggs with elevated amounts of vitamins, minerals, and Omega-3.  But the pastured laying hen benefit to our farm is not limited to these eggs. We periodically cull some of our older layers to make way for new members of the flock,…