Category: On the Farm

UNLOCK THE HEALTH BENEFITS OF BONE BROTH IN YOUR OWN KITCHEN (And Tickets to Sunday’s Workshop!)

In an era where wellness and self-care are at the forefront of conversations about health, the revival of traditional practices like preparing and canning bone broth has emerged as a powerful trend. Beyond being a culinary delight, bone broth has garnered attention for its numerous health benefits, particularly when sourced from organic, pasture-raised ingredients. At North Corner Haven, we’re thrilled to invite you to a hands-on workshop on Sunday, March 3rd, where we’ll delve into the art of crafting nutrient-dense bone broth. Click here to view tickets – a few spots remain! 

A TRADITION IN THE KITCHEN: Bone broth, a staple in many cultures for centuries, is renowned for its rich nutritional profile. Made by simmering bones (often from chicken, beef, or fish) along with vegetables, herbs, and spices, this elixir is a treasure trove of essential nutrients like collagen, gelatin, amino acids, and minerals. When sourced from organic, pasture-raised animals, the broth becomes even more potent, devoid of harmful additives and pesticides while maximizing its nutrient content.

One of the primary benefits of preparing your own bone broth lies in its unparalleled nutritional density. Unlike store-bought versions that may contain additives or lack the richness of homemade varieties, crafting your own broth ensures quality control and allows you to tailor the recipe to your preferences. At our workshop, you’ll learn the intricacies of selecting the finest ingredients and master the techniques to extract maximum nutrients, resulting in a broth that’s not only delicious but also packed with health-promoting compounds.

The journey of making bone broth is not just about the end product; it’s also a deeply satisfying and therapeutic process. As you simmer bones and aromatics for hours, your kitchen fills with the comforting aroma of wholesome nourishment. This meditative practice not only fosters a deeper connection with your food but also serves as a form of self-care, offering a respite from the hectic pace of modern life.

HEALTH BENEFITS: Moreover, homemade bone broth offers a myriad of health benefits that extend far beyond its culinary appeal. Rich in collagen and gelatin, it supports gut health, aids digestion, and promotes skin elasticity and joint function. The amino acids found in bone broth are vital for maintaining muscle mass, supporting immune function, and promoting overall well-being. By incorporating this nutrient powerhouse into your diet, you’re providing your body with the building blocks it needs to thrive.

In addition to its nutritional benefits, preparing and canning your own bone broth is a sustainable choice that aligns with ethical and environmental values. By utilizing bones and leftover scraps that might otherwise go to waste, you’re honoring the entire animal and reducing your carbon footprint. Furthermore, opting for organic, pasture-raised ingredients supports regenerative agriculture practices that prioritize soil health, biodiversity, and animal welfare.

JOIN US at North Corner Haven on Sunday, March 3rd, as we embark on a journey to unlock the secrets of crafting nutrient-dense bone broth. Led by our own Chef Joy Turner, this workshop promises to equip you with the skills and knowledge to prepare your own nourishing elixir at home. Together, let’s embrace the timeless tradition of bone broth and pave the way towards a healthier, more sustainable future. Click here for details.  Looking for pasture raised chicken? Check out Chef Joy’s farm – The Farm At Flat Creek! 

Interested in joining us for future events? Explore our complete event calendar here.

A Tuscan Summer Pasta Delight: Simple and Flavorful

Summer is here and it’s time to savor the vibrant flavors of the season! This Tuscan Summer Pasta is a delightful dish that perfectly captures the essence of warm weather with its fresh ingredients and simple preparation.

This recipe combines the richness of prosciutto, the sweetness of cherry tomatoes, the tanginess of olives, and the freshness of scallions to create a pasta dish that is both light and satisfying.

To prepare this Tuscan Summer Pasta, you will need the following ingredients:

• 1 lb of Spaghetti Noodles
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• 3 oz of Prosciutto, Diced
• 8 oz Cherry Tomatoes, Halved
• 4 oz Scallions, Diced
• 6 oz Olives, Drained
• ¼ Cup of Parmesan Grated Cheese (Optional)
• Salt & Pepper to Taste

Cooking Instructions:

1. Start by cooking the spaghetti noodles according to the package instructions. Don’t forget to reserve some of the pasta water before draining. Set the cooked pasta aside for now.
2. Heat a separate skillet over medium-high heat and add the extra virgin olive oil.
3. Once the skillet is hot, add the diced prosciutto and cook until it turns crispy and releases its delicious aroma.
4. Next, add the diced scallions to the skillet and sauté for about two minutes, allowing their flavors to meld with the prosciutto.
5. Now, it’s time to add the drained olives to the skillet and cook for another two minutes.
6. Add the halved cherry tomatoes to the skillet, and cook for approximately two minutes. This will help release their natural sweetness and create a burst of flavor in the dish.
7. Once all the ingredients are cooked and have harmonized their flavors, add the cooked pasta to the skillet. Pour in ¼ cup of the reserved pasta water to help create a luscious sauce that coats the noodles.
8. For an extra touch of indulgence, consider adding ¼ cup of grated Parmesan cheese to the pasta.. This step is optional but highly recommended for cheese lovers. Also, add a splash of reserved pasta water to ensure the ingredients are well combined.
9. Give the pasta a good toss, ensuring that every strand is coated with the flavorsome mixture. The aroma filling your kitchen will be simply irresistible.
10. Finally, season the Tuscan Summer Pasta with salt and pepper to taste. This step allows you to personalize the dish according to your preference.

Whether you’re hosting a dinner party or looking to enjoy a satisfying weeknight dinner, this recipe is quick, easy, and guaranteed to impress. To lean into the italian theme, consider adding an Aperol Spritz as your specialty cocktail – this is a favorite recipe from Good Housekeeping. So, gather the ingredients, follow the simple instructions, and indulge in the taste of Tuscany right in the comfort of your own home. Buon appetito!

Want to enjoy summer pasta on the Farm? Consider adding a Cooking Experience to your next Corporate Retreat or Team Building Outing. At North Corner Haven we love creating lasting memories for all different groups. Get in touch today to learn more. 

Whether you are an eggs-for-dinner family or looking for the perfect brunch option to wow your house guests, this one pan egg dish should be your new go-to! Traditionally an Israeli breakfast food, this hearty dish is served with challah or pita on the plate.

The only way to make a favorite recipe better? Incorporate our pasture raised eggs over store bought – we truly believe you can taste (and see!) the difference.

Shakshuka 

serves (3 – 4)

Ingredients: 

3 tbsp extra virgin olive oil (we love this one from Graza)

1 small onion, thinly sliced

1 red pepper, thinly sliced

3 garlic cloves, minced

1 jalapeno chili, thinly sliced

1 tsp smoked paprika

⅛ tsp cayenne pepper

1 tsp ground cumin

salt & pepper to taste

28 oz crushed tomatoes (Use fresh tomatoes when possible, skin & seed removed – we love these if you are going the store bought route)

2 tsp vinegar, sherry vinegar preferred

6 large pasture raised eggs

Cilantro leaves (optional)

Cooking Instructions: 

Preheat oven to 400 F

Preheat skillet over medium heat on the range. Add oil and allow to heat for a minute. Add onion, pepper, garlic, chili, paprika, cayenne and cumin to the pan. Cook until the onions begin to soften, 2-4 minutes.

Remove from heat, stir in the vinegar and add the tomatoes. Simmer on the stove until tomatoes have thickened, should take about 8 -10 minutes.

Make 6 small wells with the back of a spoon in the Shakshuka base to accept eggs. Crack eggs into a small dish then carefully pour eggs into each well.

Place Shakshuka into the oven. Eggs should cook in approximately 7-10 minutes. We  prefer our egg whites to be cooked while the yolk is still soft.

Once the eggs are cooked to your liking, remove from heat, garnish with cilantro leaves and serve with pita or challah on the side. To level up your meal, we reccommend serving it with any of our grilling sausages.  Enjoy!

Fig, Apricot & Blue Cheese stuffed NCH Pork Chops

Surprise and delight with this sweet and savory approach to our Pork Chops. 

Serves 4

Ingredients: 

4 dried figs, stem removed, cut into quarters

6  dried apricots halves, cut into quarters

¼ cup pecans, toasted then chopped

3 tbsp blue cheese, we are fans of this one from the local Orman’s Cheese Shop. 

1  shallot, minced

½ tsp fennel powder

¼ tsp salt

pinch of black pepper

4 thick cut bone in North Corner Haven pork chops

3 tbsp vegetable oil

¼ cup brandy

1 cup chicken broth

½ cup heavy cream

2 tsp Dijon mustard

Instructions

Preheat oven to 350℉.

Line a baking sheet with parchment paper. Spray with pan spray.

Have a culinary thermometer ready. This one from amazon is a favorite and reminds you of cooking temps!

Put the dried fruit in a bowl. Pour ½ cup boiling water over the fruit and set aside for 15 minutes to soften. Drain fruit, reserving the liquid.

In a food processor, process the fruit with the nuts, cheese, fennel and half the shallot until finely chopped. Season with salt and pepper.

In a small sealable plastic bag or piping bag, transfer the mixture. Cut a ½ inch off the corner of the bag. Taking each pork chop, make a hole with a knife in the rounded portion of the chop and make a pocket to receive the filling. Place the cut end of the piping bag inside the pork chop pocket and squeeze a quarter of the filling inside the chop.

Dry the both sides of the pork chops. Season both sides of pork chops with salt and pepper. Heat a large saute pan over medium high heat.

Add the oil to the pan and heat the oil to a shimmer, maybe one minute. Add the pork chops and brown the first side for 5 minutes. Turn the pork chops with a pair of tongs, browning the other side an additional 2 minutes. Remove chops from the saute pan and place on the prepared baking sheet. Cook in preheated oven until the internal temperature is 135℉ or until desired temperature. About 15 – 20 minutes.

While the chops are cooking – it’s time to make the sauce! Drain the oil from the sauté pan. Place the shallots in the same pan and cook over medium high heat for a minute. Remove the pan from the heat and add the brandy to the pan. When returning the pan to the burner, be careful as the alcohol from the Brandy is flammable and could flambé. Cook over high until the alcohol is reduced to a syrup. Add the broth and the fruit liquid and boil down until the liquid is reduced by a ⅓. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard and season with salt and pepper. Once pork chops are finished cooking, remove from the baking sheet and place on a platter. If any juices have accumulated from the pork chops add it to the sauce. Pour the sauce over the chops and serve.

This dish is excellent served with white rice and asparagus! We particularly love our rice from Anson Mills, find info here. 

Honey & Chili Pork Meatballs | Featuring North Corner Haven Ground Pork 

There is nothing better than a sweet honey dish mixed with a little bit of spice. These homemade Honey and Chili Pork Meatballs are perfect for any occasion. It’s a quick but delicious meal using our forest-raised pork coated with spicy ginger-honey sauce for some nice flavor.

Ingredients List 

For the Meatballs:

• 1 1/2 pounds Ground Pork 
• ¼ cup minced onion
• 4 large cloves garlic minced
• 3 tsp minced ginger
• 1/2 tbsp sesame oil
• Kosher salt & pepper

For the Spicy Ginger-Honey Sauce:

• 3 tbsp sesame oil
• 1 tsp minced garlic
• 3 tbsp minced ginger
• 2 tbsp rice wine vinegar
• ¼ cup honey (our raw honey is the best!) 
• 1-2 tbsp Chili with Garlic Sauce depends on how much you enjoy heat
• 1 tsp cornstarch
• Cilantro for garnish

*you could also use our honey with this sauce recipe from Love & Lemons…. 

Cooking Instructions

For the Meatballs:

1. Combine all ingredients together and form balls. They will be wet, thats fine! Just get them to hold together. Place on a baking sheet until ready to cook.
2. When ready to cook, preheat the oven to 350 degrees.
3. Place on a baking sheet and bake for 20 minutes or until cooked through.

For the Spicy Ginger-Honey Sauce:

1. In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste & adjust. 
2. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like) and serve.

This special sauce helps add moisture and tenderness to create the perfect weekday lunch or dinner. You can serve these on butter leaf lettuce cups like we did, and even add some cilantro in there for an extra splash of spice! 

Enjoy ~ and share using #northcornerhaven

Interested in other ways to cook with ground pork – here are some awesome examples by Martha Stewart.