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From the Farm Kitchen: Bone Broth Workshop

The Latest Community Event on the Farm

A hands-on Bone Broth crafting experience with Chef Joy followed by a delightful meal in the Farmhouse!

Our Bone Broth class was more than just a culinary adventure. Led by Chef Joy, participants embarked on a journey through the fundamentals of broth making, from selecting the finest ingredients to mastering the art of simmering, and gained knowledge on the health benefits that accompany this art form.

We’re sharing our Bone Broth Recipe for you to recreate in your very own kitchen-

Bone Broth 101 Recipe 


  • 5 to 6 lbs veal or beef bones
  • 1 lb yellow onions, cut into thick wedges
  • ½ lb celery
  • ½ lb carrots
  • About 3 ounces tomato paste
  • ½ cup dry red wine (optional)
  • 1 ½ gallons (24 cups) cold water
  • 1 bouquet garni (2 parsley sprigs, 1 thyme sprig, 5 peppercorns, and a bay leaf wrapped in cheesecloth and secured with kitchen twine)


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Spread the beef bones on the baking sheet(s). Use a brush to coat the bones evenly with tomato paste. This step is called “pincé.”
  3. Place the baking sheet(s) in the oven and bake for 1 hour. Remove from the oven and let cool. Transfer the roasted bones to a large stockpot using tongs. Drain any excess fat from the baking sheet.
  4. Place the now empty baking sheet over two burners and heat over medium heat. Carefully add the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This step is called “deglazing.” Pour the wine and browned bits into the stockpot with the bones and vegetables.
  5. Add the cut-up mirepoix (onions, celery, carrots) to the stockpot. Pour in the cold water and add the bouquet garni. Ensure that the contents of the stockpot are completely submerged with an additional 2 inches of water over the top. Bring to a simmer.
  6. Gently simmer the broth for 8 to 10 hours or overnight. Skim any fat from the surface of the broth as needed. This step is known as “dépouillage.”
  7. Remove the stockpot from the heat and strain the contents through a fine mesh strainer into a clean pot or storage container. Repeat the dépoillage process if necessary. Store the stock as desired. It will last up to 10 days in the refrigerator.

Following the Bone Broth workshop, guests were treated to a delicious farm-to-table lunch prepared by Chef Joy . We’re sharing this nutritious recipe below:


Zuppa Toscana is a hearty Italian soup traditionally made with Italian sausage, potatoes, kale, onions, garlic, and sometimes bacon, all simmered together in a flavorful broth. Here’s a basic recipe for Zuppa Toscana:


  • 1 pound Italian sausage (spicy or mild), casings removed. We recommend our Andouille Grilling Sausages from our Farm Shop!
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups water
  • 3 large russet potatoes, peeled and diced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Red pepper flakes (optional, for added spice)
  • Grated Parmesan cheese, for serving


  1. In a large soup pot or Dutch oven, cook the Italian sausage over medium heat, crumbling the sausage until browned and cooked through. Remove the sausage from the pot leaving the sausage  grease in the pot.
  2. Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and cooked sausage back into the pot. Bring the soup to a simmer and cook for about 15-20 minutes, until the potatoes are tender.
  4. Once the potatoes are cooked, stir in the chopped kale and simmer for another 5 minutes, until the kale is wilted and tender.
  5. Stir in the heavy cream and cooked bacon. Season the soup with salt, pepper, and red pepper flakes (if using), to taste.
  6. Serve the Zuppa Toscana hot, garnished with grated Parmesan cheese on top. Enjoy!

Feel free to adjust the seasonings and ingredients according to your taste preferences. This soup is delicious served with crusty bread for dipping. 

At North Corner Haven, we believe that true wellness begins from within, and our bone broth making class was a testament to that. Participants were left with a new culinary skill, knowledge on a centuries-old tradition, and full bellies from a nutrient-rich meal!

As we continue to share our passion for farm-to-table living and wellness, we invite you to join us in our upcoming Community Events, be sure to follow along for our latest event drops! In the meantime, catch up on our past Farm Cooking Experiences by reading here.