Posts

oven roasted pasture raised pork baby back ribs
Oven Roasted Baby Back Ribs Today’s collaboration will tickle your ribs—baby back ribs, that is. All you need is an oven and a few hours, and these succulent, tender ribs can be bringing you and yours immeasurable happiness. Happy Friday, and happy spring! ???????????? By Ashley English of Small Measure. YIELD: 4-6 servings ACTIVE TIME: About thirty minutes TOTAL TIME: 2.5 Hours Ingredients Two racks Hickory Nut Gap baby back ribs Seasoning salt of your choice BBQ sauce of your choice […]
Ashley English mushroom grassfed beef stew
Mushroom & Grassfed Beef Stew While spring is here, for many folks, it still very much feels like winter on chilly days. If you find yourself in that camp, then today’s Hickory Nut Gap collaboration is for you. Hearty, robust beef stew, riddled throughout with mushrooms. A perfect merging of winter and spring. Wishing you a great weekend! Photo Credit: Jenck Jacobs From A Year of Picnics, Ashley English, Roost Books 2017 YIELD: 12-16 servings ACTIVE TIME: About sixty minutes […]
Ashley English italian sausage kale fennel soup
Italian Sausage, Kale, and Fennel Soup Today’s recipe using Hickory Nut Gap meats features delicious Italian sausage. This soup couldn’t be easier to make, and also happens to be low-carb, for those looking for such recipes. A satisfying, flavorful, easy peasy soup—meet your new favorite thing. This recipe is from Ashley of Small Measure! YIELD: 6-8 servings ACTIVE TIME: About sixty minutes TOTAL TIME: About seventy minutes Ingredients 24 ounces Hickory Nut Gap Italian sausage 2 tablespoons olive oil 1 […]
grassfed steak chimichurri sauce
Grassfed Steak with Chimichurri Sauce From Ashley’s latest book, Southern from Scratch. For today’s recipe collaboration, it’s all about steak (Fridays and steak just go together, you know?). I used the phenomenally tasty bavette steak and paired it with fresh, vibrant chimichurri sauce here, and I can’t stop thinking about how delicious the combo was! Wishing you all a gloriously tasty weekend. Check out the latest recipe from Ashley of Small Measure! YIELD: Serves 2-4 ACTIVE TIME: About sixty minutes […]
pasture raised pork tenderloin cherry compote
Pasture Raised Pork Tenderloin with Cherry and Dried Fruit Compote From Ashley’s latest book, Southern from Scratch. Check out the latest recipe from Ashley of Small Measure! This delicious recipe for pork tenderloin is from Ashley’s latest book, Southern From Scratch. YIELD: About two cups ACTIVE TIME: About thirty minutes TOTAL TIME: About sixty minutes Ingredients 1 pound thick-cut HNG bacon 2 tablespoons bacon drippings 1 large onion, diced ¼ cup water ½ cup bourbon ½ cup light brown sugar […]
Bourbon Bacon Jam Recipe From Ashley’s latest book, Southern from Scratch. We are thrilled to announce our new partnership with Ashley and Glenn English of Small Measure! Every week we’ll be sharing new recipes incorporating our pasture raised meats. Check out this recipe for Bourbon Bacon Jam, from Ashley’s latest book, Southern From Scratch. YIELD: About two cups ACTIVE TIME: About thirty minutes TOTAL TIME: About sixty minutes Ingredients 1 pound thick-cut bacon 2 tablespoons bacon drippings 1 large onion, diced […]

100% Grassfed beef, beer, onions, and garlic, now that’s a winning combination. This Beef beer stew recipe was made this winter by Brian at Greenlife/Wholefoods in Asheville and flew off our sampling table in less than an hour! Kids and adults loved this take on Cooks Illustrated Belgian Beef Stew recipe. You can get your meat from the farm store or farmer’s market and find the recipe from Tracey’s Culinary Adventures blog.

Watercress is growing all around our creeks and streams right now! Time to do something with it, pair it with a 100% Grassfed Hickory Nut Gap Skirt Steak and some Red Chiles for a delightful spring meal! The Today show has a great recipe for all to try:

http://today.msnbc.msn.com/id/46978701/ns/today-food/t/try-skirt-steak-watercress-chilies/#.T4VLVkT786U.email

Spring has sprung! Time to pull out those smokers and slow cook some pasture raised pulled pork! The Boston Butt, cut from the shoulder of the pig believe it or not, is the most common cut from the hog for classic pulled pork. You can use all different types of wood chips from apple to pecan to give your pork a unique flavor. Barbequelovers.com has a great recipe and explanation of how to smoke a Boston Butt, check it out here: http://barbequelovers.com/recipes/pork-recipes/smoking-a-boston-butt-recipe