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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Friendly Reminder


Store closes at 8pm tonight for Saturday delivery. Online Store order here>>> The Store

Thanks in advance!
The Hutchins Family
Heritage Farm
770-377-5380

www.heritage-farm.net

theheritagefarm.info@gmail.com

Friendly Reminder


Store closes at 8pm tonight for Wednesday delivery. Online Store order here>>> The Store

Thanks in advance!
The Hutchins Family
Heritage Farm
770-377-5380

www.heritage-farm.net

theheritagefarm.info@gmail.com

Markets are open....Come see us!!!


Markets and online store are open!!!! Heirloom tomatoes are in. Come see us today or order at Online Store order here>>> The Store

Thanks in advance!
The Hutchins Family
Heritage Farm
770-377-5380

www.heritage-farm.net

theheritagefarm.info@gmail.com

Store is open


To Contact Us

Heritage Farm
770-377-5380
Facebook ~ Instagram

Recipes

Chicken Meatballs

1 lb Heritage Farm ground chicken
1 pasture raised Heritage Farm egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano (or the equivalent dried)
1/2 teaspoon salt
2 tablespoons olive oil

DIRECTIONS
Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
Knead mixture together with hand till evenly combined.
Form mixture into 1-inch balls.
In large non-stick skillet,warm olive oil over high heat.
Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
Remove with slotted spoon,and add to your favorite spaghetti sauce.

Market News

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

Markets are stocked this Saturday with LOTS of great cuts including Chops, Jalapeño Bratwurst, steaks and more!!!

Announcements and misc information

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

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!

Events and announcements

July meat CSA delivers Saturday July 28th Wednesday August 1st

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

Sandy Springs Farmers Market-
Saturdays 8:30 to 12:00

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

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

Dunwoody Farmers Market-
Saturdays 9:00 to 12:30

Thanks for your support!

www.heritage-farm.net

Reminder to order


Store closes at 8pm tonight for Saturday delivery.
Online Store order here>>> The Store

Thanks in advance!
The Hutchins Family
Heritage Farm
770-377-5380

www.heritage-farm.net

theheritagefarm.info@gmail.com

Meat CSA reminder......


Please remember to pick up your June meat CSA this week. They deliver Wednesday 6/27 and Saturday 6/30

Last Call for Summer/Fall Meat CSA.....


All,

This is the last day to sign up for guaranteed placement in the meat CSA for the 2018 Summer/Fall season.If you know you want to join the time is now. We do have deferred payment options available if needed….email for details!

Don’t miss out!!! Order here>>> The Store

Thanks in advance!
The Hutchins Family
Heritage Farm
770-377-5380

www.heritage-farm.net

Important Meat CSA announcement....Please read


Dear Friends,

We are excited to announce that our Summer Fall meat CSA is now on sale! The late season meat CSA will be limited to 25 subscribers available between the small and large meat CSA so if you know you want to join….grab them before they’re gone!!!

Any questions or special requests feel free to call Greg @ 770-377-5380

Store closes at 8pm tonight for Wednesday delivery. Online Store order here>>> The Store

Thanks in advance!
The Hutchins Family
Heritage Farm
770-377-5380

www.heritage-farm.net

theheritagefarm.info@gmail.com

Store is open


To Contact Us

Heritage Farm
770-377-5380
Facebook ~ Instagram

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

Store is open....Please read news and announcements


To Contact Us

Heritage Farm
770-377-5380
Facebook ~ Instagram

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

CSA’s start today!!! Come on out for your veggies, eggs and meats….beautiful baskets this week and looking forward to a great spring season!!!
This weeks veggies are: Strawberries, spring onions, radishes, buttercrunch lettuce, sunflower sprouts and kale!!
Next weeks look ahead looks like we will have some lettuce, radishes, bok choy, cauliflower, kale,onions, sprouts, swiss chard and more!!

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 CSA and Farm shares start April 28, 2018

April meat CSA delivers Wednesday 05/01 and Saturday 04/28

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-Starts May 5th 9:00 to 1:30

Thanks for your support!

www.heritage-farm.net