The Weblog

The Heritage Farm Locally Grown Market site is now open.

Please visit “The Market” section to review all available products and to build your order for the upcoming week. We have a lot of available products and hope you enjoy using the online store!!

Remember that you have to create an account in the “Your Account” page before you can order.

If you have any questions please contact us at theheritagefarm.info@gmail.com or 770-377-5380.



 
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Heritage Farm
770-377-5380
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Recipes

Sweet Smoked Ribs

Ingredients
5 pounds heritage farm ribs
1/4 cup salt
1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs
1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce

DIRECTIONS

Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to “shrink” back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

Beef Liver and Onions

3 tablespoons butter
1 onion, diced
2 teaspoons white sugar
1 pound heritage farm beef liver
1/4 cup all-purpose flour
1 tablespoon butter
salt and pepper to taste

Directions

In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
Heat remaining butter in a medium skillet over medium heat
Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Market News

Online Store is open for next week’s orders!!
Check it all out here>>> The Store

Markets are rolling and the weather is beautiful….!! Come on out for your veggies, eggs and meats.
This weeks CSA veggies are: spring onions, radishes, buttercrunch lettuce, kale, beets, bok choi and turnips!!

Announcements and misc information

Check out our delivery routes and pick up times here Drop Sites

We preach all the time about size matters and the following article gives you yet another GREAT example of why to choose small and local….200,000,000 eggs under one roof sold under countless fake farms!!!! Check it out here Salmonella Outbreak

SIZE MATTERS!!!

Please support your local, small scale, non-soy/non-gmo, pasture raised, beyond organic and customer driven family farmers!! Every day the struggle to survive as a small independent family farm gets harder and harder for less and less return. Amazon, Whole Foods, WalMart, Trader Joe’s, Publix, Kroger, Fresh Market and on and on pull out all the stops (and most of the truth) to continue to pull market share away from small family farmers!! There marketing budgets are HUGE and they are relentless!! Most of the time they make you feel like you’re supporting farms like us but it JUST AIN’T SO!!!! More often than not it is a made up farm and story just to market you a product that has no real “farm” behind it.It’s the same old factory farmed food with a different picture and/or story to make you feel good. We need you now more than ever.
BUY LOCAL. BUY FROM SMALL FARMS. LIVE LARGE!

Coming Events

Spring Veggie CSA are now delivering every week!! Keep your fingers crossed for a good season.

May meat CSA delivers Wednesday 05/30 and Saturday 06/02

Peachtree Road Farmers Market-Saturdays 8:30 to 12:00

Sandy Springs Farmers Market-
Saturdays 9:00 to 12:00

Brookhaven Farmers Market-
Saturdays 9:00 to 12:00

Roswell Farmers Market-
Saturdays 8:30 to 12:00

Dunwoody Farmers Market-
Saturdays 9:00 to 1:30

Thanks for your support!

www.heritage-farm.net