Category: On the Farm

Bone – In Pork Chops with Dijon Cream Sauce

Bring your regular pork chops to a whole new level with this flavorful mustard cream sauce. These bone – in pork chops topped with rich creamy goodness are pan-fried and finished in the oven. How good does this sound? Add it with your favorite fall vegetable or even better, blackened grits like these from Anson Mills – a fan favorite no doubt! Remember to always shop local when you can – our pastured raised chops are the perfect protein for this dish, with each pack having two chops. Want to ditch the bone? Try our boneless chops, perfect for a lighter fare. 

Ingredients: 

For the Pork Chops

• 4 Bone – In pasture raised pork chops (from our farm shop, of course!)
• Salt and pepper – to taste
• 2 tsp oil

For the Mustard Cream “Pan” Sauce

• 1 tbsp butter
• 1 cup chicken broth – I used low sodium
• 2 tbsp whole grain dijon mustard
• 1 cup heavy cream
• ½ tsp salt, or to taste

Cooking Instructions

1. Preheat the oven to 425 degrees.
2. Generously season pork chops with salt and pepper on both sides.
3. In a large skillet over medium heat. Drizzle oil into the pan.
4. Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
5. To prepare the sauce, add butter to the pan. 
6. Add chicken broth. We love this one from kettle & fire. Whisk in dijon mustard, then cream. Stir in salt and pepper.
7. Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
8. Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
9. Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

Note – If you are using really thick bone in pork chops, they will retain a lot of moisture. Be sure to reduce the cooking time if using a thinner chop.

Bon appétit!

 

Traditional Braised Short Ribs

Add this classic meal that uses simple ingredients to your Fall menu. These traditional braised short ribs are cooked low and slow and will fill your home with the most delicious smells drawing everyone around the table. Have this cooking in the oven on a Sunday night while you prepare for your upcoming week or serve it up for a family gathering. Either way, it’s guaranteed to leave your crowd wanting more!

Ingredients List

• 6 bone-in short ribs (about 5 3/4 pounds) – grab these from North Corner Haven!
• Kosher salt
• Extra-virgin olive oil
• 1 large yellow onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 2 large tomatoes
• 2-3 cups heavy red wine – a Cabernet Sauvignon would be great
• 2 cups beef broth
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Cooking Instructions

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches, if necessary.
2. Preheat the oven to 375 degrees.
3. While the short ribs are browning, prepare all the vegetables. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of the same pan with fresh oil and add the vegetables. Season the vegetables generously with salt and brown until they are very dark and a fond (a crust of sorts) has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the fond and let it reform. Scrape the fond again and add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the volume of the mixture by half.
4. Return the short ribs to the pan and add 2 cups broth or until the broth has just about covered the meat. Add water if necessary. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Serve these short ribs with some buttery mashed potatoes or even some homemade rolls. A great homemade dish that is full of comfort food flavors. Yum! 

Don’t forget to grab your short ribs from our Farm Shop! Our pasture raised Beef is raised right here on the Farm and can be delivered to your door! Learn more.

3 Reasons to Buy, Local Pasture Raised Eggs

Eggs are a staple in diets across the world – especially in the United States. On average, Americans consume 287 eggs per year, and for good reason. Eggs are packed with vitamins and nutrients, and are a cost-effective source of protein and amino acids. 

But the nutrient profile of eggs varies enormously between hens. Hens that are fed a poor diet and live in dirty, cramped quarters produce lower-quality eggs than those that are fed well and treated humanely. 

Thankfully, increased awareness of the drawbacks of factory farming has generated a growing demand for farm fresh eggs. Community sustained farms like North Corner Haven have risen to the occasion, and provide a bounty of fresh eggs from happy, pasture-raised hens. Here are just a few of the benefits of eating eggs from healthy and nourished chickens.

Less Cholesterol

Conventional eggs contain more cholesterol than pasture-raised eggs. This is a great indicator of the health of the hens.

In conventional farming practices, chickens are fed a diet consisting mostly in grains, which results in higher cholesterol and higher saturated fat. Higher cholesterol in the hens means higher cholesterol in the eggs!

At North Corner Haven, we feed our hens a balanced diet, resulting in eggs that have a better lipid profile. If you’re watching your dietary cholesterol, farm fresh eggs are the way to go.

More of the Good Stuff

Our eggs have less cholesterol, but more of the stuff you do want. Pastured eggs contain up to 2 times more omega-3 fatty acids than conventional eggs. They also contain more beta carotene, vitamin E, and selenium. And of course, all that sunshine means more vitamin D.

Chickens that are allowed to roam freely have a more diverse diet. At North Corner Haven, you’ll see our chickens roaming around in the sun munching on grass and insects, just as nature intended.

Farm Fresh Eggs Taste Better

Of course a better diet for the chicken means a better diet for you. But what about the taste? 

Once we started raising chickens at North Corner Haven, we never looked back. The eggs simply taste so much better. The nutrient-rich yolks have a far richer flavor, and the higher level of beta-carotene is evident in their deep orange hue. 

If you’re used to the tasteless egg whites of your grocery store eggs, you’ll be impressed by the slight nuttiness of the egg whites from pastured eggs. 

We’ve done side-by-side taste tests, and North Corner Haven eggs are the clear winner, every time. 

Environmental Impact

At North Corner Haven, we’re committed to using sustainable agricultural methods to manage the land and build regenerative ecosystems. Our eggs are not only more nourishing for the body, they’re a better choice for the Earth. 

Your purchase of our farm fresh eggs goes a long way in ensuring a verdant and healthy local environment here in the Carolinas. 

To place an order, visit our farm shop. We offer free local delivery in the Charlotte and Lancaster areas.

Pork dishes taste great and can be an excellent source of lean protein for your diet but not all pork is equal. The way your pork is raised can have a big impact on things like flavor and nutritional content. Most of the pork products you purchase in a grocery store are raised on commercial farms under terrible conditions. Pasture-raised pork is a healthier and more ethical option. 

Here are four reasons it is important to choose pasture-raised pork for your next meal. 

It Benefits the pig

On a commercial pig farm, there could be upwards of 2500 pigs housed in one place. They’re packed tightly into barns and rarely, if ever, out in the light of day. Antibiotics are often used to fight off the deadly diseases that can occur from such crowded living conditions. This is not the case with pasture-raised pigs.

Pasture-raised pigs are happier and healthier with plenty of room to exercise, wallow in mud, and are free to roam around. In addition to the health and happiness of the pig, pasture-raised pork also helps combat the selective breeding in the commercial pork industry. Pasture-raised pigs are hardier and more resistant to parasites, and they yield a better flavor when they make it to your table as a pork chop or sausage.  

It Benefits the Environment

Allowing pigs to graze on grass uses much less fossil fuel than a feedlot diet given to commercially farmed pigs. Commercial farms create massive amounts of carbon emissions each year that contribute to global warming. Grazing lands for pasture-raised pork are a much-needed habit for wildlife, and they reduce water runoff. This helps keep our natural watersheds cleaner and safer for both wildlife and human use.

The waste created by pigs on commercial farms poses a significant environmental threat to soil and groundwater due to spillage and disposal. Pasture-raised pigs spread their manure over the soil where it becomes a natural source of organic fertilizer. This improves the quality of the grass, which harvests solar energy and holds on to topsoil and moisture. 

It Benefits Public Health

Antibiotic resistance is one of the top ten global public health threats as determined by the World Health Organization. Factory farming of livestock, including pork, is recognized as a contributing factor. The antibiotics required to keep pigs alive in the cramped conditions of a commercial farm can remain in their meat and contaminate the soil and waterways near their waste lagoons. Pasture-raised pigs rarely require antibiotics, making their meat safer and cleaner. 

It Benefits Your Body

Pasture-raised pork contains higher levels of nutrients than commercially raised pork. Pasture-raised pork can contain up to twice the amount of vitamin E and three times the amount of Vitamin D contained in confined pigs. These vitamins are essential to heart, skin, hormonal, and brain health, as well as immune function and inflammation control. Pasture-raised pork also contains higher levels of selenium, which is necessary for thyroid health. 

Try the Farm Shop at North Corner Haven

Skip grocery store pork and choose the healthier option from the Farm Shop at North Corner Haven. Our range of pasture-raised pork products is packed with flavor and nutrients and can be delivered right to your doorstep.