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Chicken Provencale
This is a classic French dish and is absolutely fantastic, with complex flavors and textures. For a regional twist, swap the wine for apple cider and the figs for dried pears, currants, or even apple. Swap the herbs for ramps in the spring.
Classic Corned Grass-fed Beef
Corned Beef, a centuries-old means of preserving meat, is a wonderful example of a “peasant" food's becoming an internationally acclaimed gourmet dish. In case you're wondering, no corn (as we use the word today) is involved in this preparation! Rather, “corn” is an Old English term for small nodules, pebbles, or grains, and refers to the many whole spices (such as peppercorns) supplied in our Pickling Spice Mix on which this recipe is based.
Osso Bucco
Classic peasant cooking from Northern Italy. Fall-apart tender with incredible depth of flavor from an economy cut of meat. Easy one-pot cooking that includes loads of vegetables. Convenience of advance prep with options for oven, pressure cooker, or slow cooker.
Hominy Grits
Classic southern country cooking. Versatile, easy to cook, and economical. Makes the ideal side dish. A corn-based alternative to mashed potatoes or rice. We use grits raised and stone-ground on our neighbor's farm.