A Farmer’s Reflections on the Current Crisis
COVID-19 is touching every aspect of society and in agriculture it is bringing a new spiral of anxiety to the “normal” stress anticipating a new growing season.
Farmer Q&A: Dow Brantley
Comfort Cornbread
Chaotic times call for comfort food. You know. Those foods and family favorite recipes. We all have them. Make one of your comfort favorites today. Cornbread has always been one of mine.
When Cheating is OK
The tangy taste of sourdough bread? Less work involved? The use of a Dutch oven? Visions of Jack London stories, the history of the Gold Rush, San Francisco, the Klondike and my addiction to cooking with cast iron, especially a Dutch oven. I had to try this recipe.
Kitchen Tip Tuesday – Try Flaxseed Oil for Re-seasoning Cast Iron
I love cooking with cast iron. Guess I’m just old school. Recently, I noticed my skillets and Dutch oven needed re-seasoning. Previously, I’d used vegetable oil to season them. This time, I decided to use flaxseed oil after reading a Cooks Illustrated article. They tried it in their test kitchen and came away impressed with […]
A Work Still in Progress
We paid a visit to Allen and Barbara Primm of Hampton, in Calhoun County. The couple were the 2019 Southwest District Farm Family of the Year and they’ve partnered together for 26 years raising cattle, timber and hay. They love life on their farm and introducing others to it. This is their story.
Growing Healthy Hospital Meals
We visited the Heart Hospital Clinic’s garden and greenhouse to see how the hospital’s culinary team is growing and incorporating microgreens and other fresh produce into their hospital’s meals.
A Livestock Tradition Continues at Big D Ranch
On Big D Ranch near Center Ridge, members of the DeSalvo family have been raising cattle since the 1800s. Today they focus on the development of registered Ultrablack bulls and heifers using artificial insemination, genetic selection and ultrasound data to advance the breed.
Venison-Pork Belly Breakfast Sausage Patties
A fusion of an old school wild game recipe with new school Momofuku Korean-American influenced cuisine from New York City chef David Chang brightens venison breakfast sausage patties in an unprecedented way.
Kitchen Tip Tuesday – Simple Venison Dry Aging
Deer hunting is in full swing now. Have you ever wanted to try dry aging venison meat? You can do it. I took a back-strap cut I was given last year and laid it on butcher paper uncovered in the refrigerator, allowing it to dry age in the controlled, chilled environment. I turned it every […]