We give our sincerest thanks to all of our customers and supporters over the years. You all made our work worthwhile. And we are so excited that Parkers will now be stepping in to provide you with locally raised, healthy, grass-fed meats. Knowing that our customers will be taken care of by people that genuinely care about the well being of the animals and the land makes the decision to step down that much easier on us. Please feel free to stay in touch!

Jeff and Jenika Downs

• 3-6 lb pork roast (shoulder or butt)
• 1 c ketchup
• 1 c red wine vinegar
• 1/2 c molasses or honey
• 2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp  Tabasco sauce

Directions

1. Place all ingredients in a crock pot and cook on Low for 8 hrs
2. Remove roast and pull apart with two forks
3. Serve on warm buns and add sauce from crock pot  to moisten
4. For a really easy recipe, substitute a bottled bbq sauce for all other ingredients. Just make sure the roast is covered

• 4 tablespoons olive oil
• 1 pound onions, sliced
• 5 large shallots, sliced (about 1 cup)
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried

• 6 3/4- to 1-pound lamb shanks
• all purpose flour
• 2 1/2 cups dry red wine
• 2 1/2 cups canned beef broth
• 1 1/2 tablespoons tomato paste
• 2 bay leaves

Directions

1. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
2. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
3. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture.
4. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
5. Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
6. Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

ENJOY!

• 1 cup plain yogurt
• 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
• 1 teaspoon fresh lemon juice
• 1 garlic clove, halved lengthwise
• 1 1/2 lb Kinikin Heights 100% Grass-Fed Ground Lamb
• 1/3 cup minced fresh parsley
• 1/4 cup minced onion
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 oz mesclun (3 cups)

Directions

1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
2. While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
3. Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
4. Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
5. Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
6. Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.

ENJOY!

SERVES 2

• 2 Kinikin Heights milk-fed, pasture-raised pork chops (rib, shoulder, loin, and country ribs will all work)
• 1 Tbsp salt
• 1 tsp pepper
• 3 tsp sage
• 1 Tbsp olive oil
• 1/3 c apple cider or juice
• 1 tart apple, sliced but not peeled
• 1 small onion, thinly sliced
• 2 Tbsp honey

Directions

1. Preheat the oven to 350 degrees
2. Combine the salt, pepper, and sage; rub into the meat
3. Heat olive oil in an ovenproof skillet over medium heat and sear the chops until browned (about 1 min per side)
4. Remove from heat; add cider, apple, and onion.
5. Drizzle with honey, cover and roast for 1.5 hrs or until fork tender

ENJOY!

SERVES 4-5

• Garlic powder (Straw Hat Farm’s preferably!)
• Paprika
• Chili Powder
• Cajun Seasoning (ie: Tony Sacharey’s…optional)
• Salt and Pepper
• 1 onion, sliced
• 1/2 cup dry white wine
• 1/4 cup white wine or apple cider vinegar
• 1 Pasture-Raised Chicken

Directions

1. Preheat the oven to 325 degrees
2. Coat the chicken with the first five spice ingredients. Amounts aren’t crucial, just make sure the chicken is well coated
3. Put sliced onions, wine, and vinegar in the bottom of a dutch oven. Add the chicken
4. Place in the oven for 1 hr and 15 minutes for a 3-4 lb bird and 1 hr 30 minutes for a 4.5 lb+ bird. The best way to check doneness is to use a meat thermometer inserted into the breast or thigh (make sure it’s not against the bone). Once it is at 165 degrees, remove and let rest for 10 minutes before carving.

SERVES 4-6

• 1 c flour
• salt
• freshly ground black pepper
• 2 lbs chuck steak or roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 crumbled bay leaf
• 1 tsp oregano
• 2 garlic cloves, pressed or chopped
• 1 tbsp Worcestershire sauce
• 3 c beef broth
• 2 large or 4 small carrots, chopped
• 4 boiling potatoes, cut into large chunks

Directions

1. Salt and pepper the meat so well covered. Dredge the meat in flour. Heat the olive oil in a large skillet over medium-high heat. Add the meat and brown on all sides (be careful to not cook the meat through). Place in the crock pot.
2. Sautee the onions until translucent and scrape up any remaining bits of flour. Add onions to crock pot.
3. Add remaining ingredients, except the carrots and potatoes. Cover and cook on low for at least two hours but up to 8 hours (the longer the better!).
4. One hour before serving, add the carrots and potatoes and cook until tender.

ENJOY!

SERVES 4 to 5

• Garlic-Herb Rub (1 tbsp dried oregano; 1 tbsp dried thyme, 1 clove garlic, minced; 1 tbsp course salt; 1 tbsp  freshly ground black pepper, 2 tbsp olive oil)
• 1 Pasture-Raised Broiler

Directions

1. Preheat oven to 325°F.
2. Rinse the chicken, pat dry with paper towels.
3. Rub Garlic-Herb Rub into chicken and underneath skin. Place the chicken in a roasting pan.
4. Bake for approximately 1 hr 15 minutes to 1 hr 35 minutes, depending on the size of the chicken. Use meat thermometer and remove from oven when internal temperature is 165 degrees. Let rest 10 minutes before carving.

Serve with rosemary roasted potatoes or garlic mashers

ENJOY!

Ingredients

SERVES 4

• 1-1.5 lbs Kinikin Heights 100% Grass-Fed Round Steak

For the marinade

• 1/4 c soy sauce
• 5 Tbsp oil
• 3 tsp peeled, fresh minced ginger
• 1 clove pressed garlic

Asian Slaw

• 5 c thinly sliced Napa or Chinese cabbage
• 3 Tbsp sugar
• 2 tsp minced ginger
• 2 tsp Sriracha or 2 red jalapenos
• 3 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 3/4 c chopped green oniones
• 1/2 chopped red bell pepper
• Sesame seeds

Directions

1. Mix marinade ingredients and round steak together. Marinate overnight
2. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat.
3. Add Sriracha sauce or jalapenos, 2 tsp ginger, and sesame oil
4. Mix cabbage and 1/2 c green onions in medium bowl along with red bell peppers.
5. Pour vinegar mixture over cabbage and toss to coat. Season with salt and pepper and top with 1/4 c green onions and sesame seeds (Dressing can be made the day before. The salad can be made a couple of hours before you grill the round steak so that the flavors have more time to blend in).
6. Heat bbq to Medium
7. Grill steak until cooked to desired doneness, about 3-4 min per side for medium-rare. Transfer to work surface. Let rest  10 minutes. Slice steak thinly against the grain.

SERVES 6-8

• 1 lb of Kinikin Heights 100% Grass-Fed Lamb
• 1/4 tsp each: rosemary, thyme
• 2 carrots, diced
• 1 large onion, diced
• 3 cloves garlic, diced
• 3-4 large baking potatoes or 5-7 smaller red potatoes
• 3/4 c peas
• 3/4 c corn
• 1/4 c Butter
• 2/3 c milk
• 1 c grated Gruyere cheese

Directions

1. Preheat oven to 400 degrees
2. Dice potatoes into 1 in cubes (you can peel them if you prefer them that way) and begin boiling them in water.
3. Brown lamb in a large pan and add the rosemary, thyme and salt. Season with salt and pepper to taste. Remove from heat and set aside.
4. Saute the onion, garlic, and carrots until tender 5-7 min. Add the peas, corn, and lamb and turn the heat down to low.
5. Check the potatoes. They should take 10-15 min. Once done drain water and  add butter and milk and mash. Add salt and pepper to taste. You can always add more butter or milk to get the right consistency or creaminess.
6. In a casserole dish put the meat and vegetable mixture on the bottom of the pan. Spread a layer of mashed potatoes over the top to fill the dish. You may have leftover mashers, but all the better!
7. Top with Gruyere cheese and place in oven until cheese is golden brown
8. Remove from oven and let sit 10 min before serving.

ENJOY!