Blog - C&F Farms

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.

Recipe: Rustic Oxtail Stew

Oxtail is exactly what it sounds like—the tail of the cow—and it’s a hidden gem for folks who love rich, comforting meals. It’s a cut loaded with collagen, marrow, and just enough meat to make the most luxurious stew or soup you’ve ever had. Why It’s Worth Trying: Collagen-rich: Supports joint, skin, and gut health. Full of natural gelatin: Makes broth silky and nourishing. Deep beefy flavor: The longer it cooks, the better it gets. Try this easy to make oxtail stew and see all the taste and benefits of using oxtail. Flavor: Deep, rich, fall-off-the-bone comfort Serves: 4–6 Cook Time: 3.5–4 hours Ingredients: 2–3 lbs oxtail Salt and pepper 2 tbsp oil or lard 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 tbsp tomato paste 1 cup red wine (or beef broth) 4 cups beef broth 2 bay leaves 1 tsp thyme 1 tsp smoked paprika (optional) Optional: potatoes or parsnips for added bulk Instructions: Season & Sear: Pat the oxtail dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned. Remove and set aside. Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits. Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly. Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika. Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich. Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.

Recipe: Roasted Canoed Marrow Bones

These beef bones are split lengthwise to expose the rich, buttery marrow inside. Once roasted, the marrow becomes spoonable, savory goodness that you can eat on toast, stir into risotto, or serve as an appetizer that’ll impress just about anyone. Why They’re Special: High in healthy fats and collagen. Packed with flavor and nutrients like iron and vitamin K2. A gourmet experience with minimal effort. Simple Ways to Use Them: Roast at 450°F for 15–20 minutes and spread on sourdough toast. Add to soup or sauces for depth and body. Mix into compound butter or blend into mashed potatoes. It’s rich, primal, and surprisingly easy. And once you try it, you’ll be looking for excuses to make it again. Flavor: Rich, buttery, and indulgent Serves: 2–4 Cook Time: 20–25 minutes Ingredients: 4–6 beef marrow bones, split lengthwise (“canoed”) Sea salt & cracked pepper Optional toppings: lemon zest, chopped parsley, shallots, garlic To serve: crusty sourdough bread, lightly toasted Instructions: Prep the Bones: Preheat oven to 450°F. Place bones marrow-side up on a baking tray lined with parchment or foil. Sprinkle with salt and pepper. Roast: Bake for 15–20 minutes, until marrow is bubbly and just starting to brown but not melting away. Finish & Serve: Serve hot with toasted bread and a sprinkle of parsley or lemon zest. Scoop marrow onto bread like butter. Optional Garnish: Make a quick “gremolata” with 1 tbsp minced parsley, 1 clove garlic, and ½ tsp lemon zest for a zippy contrast.

Why Our Chicken Bone Broth Deserves a Spot in Your Kitchen

If you’ve never tasted real bone broth — I mean the real deal, not the watery stuff in a carton — you’re in for something special. Here on the farm, we make our chicken bone broth from scratch using pasture-raised chicken backs and feet, simmered low and slow to extract every bit of flavor and nutrition. The result is a rich, golden broth that gels when it’s cold (a sign of the natural collagen) and delivers a depth of flavor and nourishment you just can’t get from the store. Let’s break down why it’s worth keeping around all year long. 1. It Starts With How the Chickens Are Raised Our chickens are raised the right way: on pasture, with daily moves to fresh grass, and a diet that’s non-GMO and free from anything synthetic or sketchy. This matters. The bones, joints, and connective tissue from pasture-raised animals produce broth with more nutrients, better flavor, and a cleaner fat profile than animals raised in confinement. What does the research say? A 2018 study published in Food Chemistry showed that the nutritional quality of bone broth is directly tied to the health and diet of the animals it comes from. Chickens raised outdoors on diverse forage have higher levels of Omega-3s, antioxidants, and fat-soluble vitamins like A and E. We don’t cut corners, and the quality of our broth shows it. This isn’t just a flavorful base — it’s food as medicine. 2. The Health Benefits Are No Joke Our bone broth is loaded with: - Collagen and gelatin – great for joint health, skin elasticity, and hair growth - Glycine and proline – amino acids that support gut lining repair and liver detox - Minerals like calcium, magnesium, and phosphorus – all in an easily absorbable form - Immune support – especially helpful during cold season or recovery Why do people love it? Many of our customers use it during recovery from illness, intermittent fasting, or even as a protein-rich base to start the day. There’s growing evidence that regular consumption of high-collagen bone broth can reduce joint pain and improve mobility, particularly in aging adults. We’ve had customers tell us it helped with everything from digestion to clearer skin and improving their hair — and they feel the difference within days of using it regularly. 3. It’s the Secret Weapon in Your Kitchen Don’t think of bone broth as just a soup starter — it’s way more versatile than that. You can: ✔️ Sip it warm with a pinch of salt for a morning or bedtime boost ✔️ Use it to cook rice or quinoa for added flavor and nutrition ✔️ Deglaze a skillet or pan with it after searing meat ✔️ Make gravy or sauces richer ✔️ Add it to mashed potatoes or stuffing instead of water or milk ✔️ Freeze it in ice cube trays to drop into stir-fries or braises later 4. That Gel in the Fridge? That’s the Good Stuff When real bone broth cools, it turns into a jelly-like consistency — that’s the gelatin, and it means it’s full of collagen. This is what makes your joints happy and your soup silky. Store-bought broth is usually watered down and pressure-processed to stay liquid on the shelf. We skip all that and let nature do its thing. If it doesn’t jiggle, it’s just soup water with a marketing label slapped on. 5. No Shortcuts, Ever Our broth takes at least 24 hours to make, and we only use filtered water, organic herbs, apple cider vinegar, and real bones from healthy animals. No preservatives, no “natural flavors,” no synthetic anything. The vinegar helps extract minerals from the bones, the herbs round out the flavor, and time does the rest. Here’s what you’ll find in ours: - Pastured chicken bones (backs, necks, feet) - Filtered water - Apple cider vinegar - Onion, celery, garlic, and parsley That’s it. And that’s how it should be. Keep It Simple, Nourish Deep We believe that food should nourish your body and connect you to where it came from. Our chicken bone broth does both — and it tastes darn good doing it. If you haven’t tried it yet, grab a pack next time you’re restocking your freezer. Warm up a mug and give it a sip. You might be surprised just how good simple food can be when it’s made right. Get some Bone Broth to try today!

Fighting Erosion, One Step (and Hoof) at a Time

When people think about farming, they usually picture animals and crops. But for us, it all starts with the land. Our land is more than just dirt under our boots — it’s the foundation of everything we do. It’s where our animals graze, where the roots hold tight, and where good food begins. So, taking care of it isn’t optional. It’s the whole job. On our farm, we follow regenerative practices because it’s the only way we know to leave the land better than we found it. And if there’s one thing we believe, it’s that better food starts with better soil. Healthy soil grows healthy grass. Healthy grass grows healthy animals. And healthy animals make for healthy people. Fighting Erosion, One Step (and Hoof) at a Time Let’s talk about something that doesn’t make the Instagram reels: erosion. It might not be flashy, but if you’ve ever watched your topsoil float away in a heavy rain, you know it’s serious. That rich, dark layer of earth? That’s where the magic happens. And once it’s gone, it’s gone. You can’t just go to Tractor Supply and buy more of it. That’s why our grazing practices are built around movement. We don’t leave animals in one spot for too long. We rotate them across the pasture, giving the land time to rest and recover. Those hooves work the manure into the soil, the grass gets a breather, and the root systems get stronger. It’s a win-win-win. Less bare soil means less erosion, and every time we move the herd, we’re actually helping the land regenerate. The Birds Are In On It, Too Our turkeys and chickens do their part, too. Their mobile shelters mean they’re always on fresh grass, and their manure is spread evenly behind them. Not only does this keep the birds healthy (and the meat even better), but it also helps nourish the soil instead of polluting it. Think of it like a slow-release fertilizer… with feathers. Roots and Resilience We also manage our pasture to keep living roots in the ground as long as possible. Bare soil is vulnerable soil — to wind, to water, to compaction, you name it. So, we graze in a way that encourages dense root systems and lush regrowth. Those roots? They’re the underground heroes. They hold everything in place and feed the soil microbes that turn organic matter into fertility. The result? Our land holds water better, resists erosion, and actually gets healthier year after year. What That Means for You All of that care and intention below the surface makes its way into the food we raise. It’s more nutrient-dense. It’s got better flavor. It supports local ecosystems instead of draining them. You can’t fake this stuff. There’s no shortcut. But when you take a bite of a steak, pork chop, or roast chicken raised on land this alive, you can taste the difference. This kind of farming doesn’t just grow food — it grows resilience. It builds up instead of breaking down. And around here, that’s the kind of legacy we’re working toward.

The Truth About 'Fresh, Never Frozen' Meat

You’ve seen the ads, probably thousands of times from different restaurants, the old slogan…“Fresh, never frozen!” I mean shoot, Wendy’s has been using it since sometime around 1970!!! But have you ever stopped to ask what that actually means? Just the basic logistics of such a feat are overwhelming. It’s become a marketing badge of honor — the gold standard for how meat should be handled… or so we’re told. But let’s pull back the curtain a bit. Because while it sounds like you’re getting meat straight from the butcher’s block, the reality behind that phrase — especially when it’s used by large chains — might surprise you. And once you know the difference, you’ll never look at a fast-food burger the same way again. And I know plenty of you are going to say, I don’t eat fast food, so this isn’t an issue. And to that, I say great! But…… recently, I saw something referencing a small, local restaurant that indicated they were serving fresh, never frozen chicken wings…so this claim isn’t just something big chains are using to draw you in. The “Fresh” Illusion When a restaurant like Wendy’s or that wing joint says their meat is “fresh, never frozen,” they’re telling the truth — but only technically. Here’s the catch…because it seems like there’s always a catch! Under USDA guidelines, meat is still considered fresh as long as it has never dropped below 26°F. You can pause here and Google at what temperature meat freezes….or I’ll help, it’s 26°F – 28°F….so was it frozen? What do you think? That means the beef, pork, chicken, or any of the others could be processed, vacuum-sealed, and stored in trucks or warehouses indefinitely before it reaches your plate. It’s industrial food logistics at its finest — precision chilling, fast distribution, and just-in-time deliveries. But that “fresh” meat isn’t coming off the farm and heading straight to your plate. It’s coming out of a shipping box from a warehouse somewhere, having been handled by who-knows-how-many people along the way. And while 26°F does constitute frozen, it’s not exactly a deep freeze and still allows some degradation to the quality of the meat. At least it’s not misleading marketing, right?! Here’s How It Works at C&F Farms At our farm, we do things differently — and proudly so. The animals we raise are moved daily on pasture, handled with care, and never given antibiotics or hormones. When it’s time for processing, they’re harvested at a small USDA-inspected facility that we know and trust. Once the meat is cut and packaged, it’s frozen immediately — at the peak of freshness, and down to temperatures of at least 0°F! That’s important, because: - It locks in quality. The moment meat is cut, the freshness clock starts ticking. By freezing it right away, we stop that clock. - It preserves flavor and nutrients. You’re getting meat that tastes the way it should, without being weeks old before it ever hits the skillet. - It gives you transparency. You know when it was processed, how it was raised, and exactly who raised it. There’s no guesswork, no smoke and mirrors — just real food from real people. We keep your meat frozen until it’s picked up or shipped, so when you thaw it at home, you’re starting fresh — truly. So… Which One Is Fresher? A fast food patty that’s been vacuum-packed and trucked across the country for two weeks — or a steak from a local farm, frozen just hours after being packed? And we don’t expect much more from big chains like Wendy’s, but local restaurants are using the same buzz words to get you in. Is it okay to support any of those businesses? We’ll let you decide. That’s not really for us to tell you. We’re here to educate you and make sure you’re making informed decisions. But at the end of the day for us, “fresh” should mean more than just a number on a thermometer. It should mean quality, honesty, and trust. And that’s what we aim to deliver — every time you open a package from us. Next time you see that “never frozen” slogan on a billboard or takeout menu, just know: Frozen doesn’t mean lesser. Frozen at the right time means better.

A Farm Kitchen Favorite: Slow-Cooked Ossobuco with Creamed Parsnips and Asparagus

There’s something deeply satisfying about taking a humble cut of meat and turning it into a show-stopping, soul-warming meal. That’s exactly what ossobuco is all about. This Italian classic, made from cross-cut beef shanks, brings together rich bone marrow, tender beef, and a hearty sauce—all from a cut most folks walk right past at the grocery store. But in our kitchen, this cut gets the star treatment. Today, we’re walking you through a simple, slow-cooked version of ossobuco that doesn’t require hours of babysitting on the stovetop. Just a quick sear in a pan, then let the crockpot do the rest. We like to serve ours with buttery creamed parsnips and tender-crisp asparagus—a plate that’s rustic, comforting, and downright elegant. Why Ossobuco? Ossobuco literally means “bone with a hole,” referring to the marrow-filled center of the beef shank. That marrow slowly melts into the sauce as it cooks, adding richness and depth that you just can’t get from leaner cuts. It’s the kind of food that sticks to your ribs and warms your soul, especially when the weather turns cool or when you just need a meal that feels like home. And when it comes from pasture-raised cattle, you’re getting more than flavor—you’re getting nutrition, sustainability, and the peace of mind that comes from knowing your food was raised with care. Crockpot Ossobuco Recipe Serves 4 Prep Time: 20 minutes Cook Time: 6–8 hours on low You’ll need: 2–3 pieces of C&F Farms Ossobuco Salt & pepper 1/2 cup flour (optional, for dredging) 2 tbsp olive oil or lard 1 medium onion, diced 2 carrots, diced 2 stalks celery, diced 3–4 cloves garlic, minced 1/2 cup dry white wine (or beef broth) 1 (14 oz) can crushed tomatoes 1 cup beef broth 2 sprigs fresh thyme 1 bay leaf Zest of 1 lemon (optional, for garnish) Chopped parsley (optional, for garnish) Instructions: Prep & Sear: Pat the ossobuco dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour if you want a thicker sauce. Heat oil or lard in a cast iron skillet over medium-high heat. Sear each piece until browned on all sides—about 2–3 minutes per side. Don’t skip this step—it adds layers of flavor. Sauté Veggies: In the same skillet, reduce heat and add onions, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute. Deglaze: Pour in the wine or broth to deglaze the pan, scraping up the browned bits. Let it simmer for a minute or two to reduce slightly. Crockpot Time: Transfer the seared ossobuco to your crockpot. Pour the veggie/wine mixture over the top. Add crushed tomatoes, beef broth, thyme, and bay leaf. Cover and cook on low for 6–8 hours until the meat is tender and nearly falling off the bone. Serve: Carefully remove the ossobuco and spoon the sauce over top. Finish with lemon zest and parsley if desired. Serve with creamed parsnips and sautéed asparagus for a full plate of comfort. Creamed Parsnips (a cozy alternative to mashed potatoes) 2 lbs parsnips, peeled and chopped 3 tbsp butter 1/2 cup heavy cream or whole milk Salt and pepper to taste Boil parsnips until tender, drain, and mash with butter and cream. Season well and serve warm. Asparagus (simple and fresh) 1 bunch fresh asparagus Olive oil or butter Salt and pepper A squeeze of lemon (optional) Trim the ends, toss with oil or butter, and roast at 425°F for 10–12 minutes, or sauté quickly on the stovetop. This meal is one of our favorite ways to slow down and enjoy the fruits of good farming and good food. It’s not fancy—it’s just real, honest cooking that makes you proud to gather around the table. If you make this dish, we’d love to hear how it turned out—or better yet, see a picture! Want to try it yourself? Grab some ossobuco from our online store or market booth while it’s in stock—this cut doesn’t last long!

Pastured Pork: The Healthier, Tastier, and More Ethical Choice for Your Table

If you’ve ever bitten into a pork chop that was dry, bland, and disappointing, chances are it came from a pig raised in confinement on a grain-heavy diet. But if you’ve had pastured pork, you know there’s no comparison—the rich flavor, deep marbling, and tender texture set it apart from anything you’ll find in the grocery store. Beyond taste, there’s another major reason to seek out pastured pork: it’s better for your health, the environment, and the well-being of the animal. There’s a lot of misinformation out there about pork. Some people believe it’s unhealthy or overly fatty, but that simply isn’t true—especially when you’re sourcing it from farms that raise pigs the right way. So, let’s break it down: • What exactly is pastured pork?• How does it compare to conventionally raised pork?• Why is it a better choice nutritionally?• How does it benefit the environment?• Who really owns the pork industry in America? What Is Pastured Pork? Pastured pork comes from pigs raised on open fields instead of confined barns. Unlike industrial pigs that spend their lives in tight quarters with little room to move, pastured pigs have access to fresh air, sunshine, and a natural diet that includes forage, roots, insects, and supplemental grains. This diverse diet and active lifestyle result in pork that is more flavorful, nutrient-dense, and healthier overall. It’s a system that mimics nature—allowing pigs to do what they do best: root, dig, and graze. This stands in contrast to factory-farmed pork, where pigs are typically raised in large, overcrowded barns. They never see the light of day, are fed a uniform diet of GMO grains and soy, and often require antibiotics to stay healthy in such unnatural conditions. When you compare the two, it’s easy to see why pastured pork is the better choice. Is Pork Actually Healthy? Let’s Bust Some Myths. One of the biggest misconceptions about pork is that it’s an unhealthy meat choice. People often lump it into the same category as highly processed meats like hot dogs or bacon loaded with additives. But real pork—especially pastured pork—is packed with nutrients and can be a great part of a healthy diet. 1. More Omega-3s and Healthy Fats The fat profile of pastured pork is completely different from conventional pork. • Pastured pork contains significantly higher levels of omega-3 fatty acids, which support heart health and reduce inflammation.• It also has less inflammatory omega-6 fatty acids than grain-fed pork, making it a much healthier option. Studies show that pigs raised on pasture have up to three times the amount of omega-3s as their factory-farmed counterparts. (Source) 2. Higher in Vitamins and Minerals Pastured pork is an excellent source of key nutrients that your body needs: • Vitamin D: Since pastured pigs spend time outdoors, their meat is naturally higher in vitamin D, an essential nutrient for bone health and immunity.• Vitamin E: Found in much higher concentrations in pastured pork, this powerful antioxidant helps protect cells from damage.• B Vitamins: Pork is one of the richest sources of B vitamins, which support energy production and brain function. 3. A High-Quality Protein Source Pork is a fantastic source of complete protein, containing all nine essential amino acids your body needs to function. Protein is vital for muscle growth, tissue repair, and overall health. If you’re looking for a protein source that is both nutritious and delicious, pastured pork is hard to beat. Who Owns Your Pork? The China Connection A topic that’s been gaining a lot of attention recently is who actually owns America’s pork industry—and for good reason. Many consumers are shocked to learn that a significant portion of U.S. pork production is controlled by a foreign entity: China. In 2013, Smithfield Foods, the largest pork producer in the U.S., was acquired by WH Group, a Chinese-based company in a $4.7 billion deal. This meant that a majority of America’s pork supply—processing plants, distribution centers, and large-scale hog farms—came under foreign ownership. Is the Pork You Buy Being Sent to China? Many people wonder if the pork produced here is being exported back to China instead of staying in the U.S. The reality is a mix: • Smithfield does export pork to China, but a majority of the pork produced under the Smithfield brand is still consumed in the U.S.• The company owns farms and processing plants here, meaning the pork you buy from major grocery stores is still produced domestically—just under foreign ownership.• China controls the supply chain, but the pork itself is largely staying in American markets. Why Should You Care? Even though the pork is produced here, foreign ownership impacts pricing, supply chains, and food security. A foreign-owned company ultimately prioritizes its own interests, which may not always align with what’s best for American farmers or consumers. This is another major reason to buy local. When you source your pork from a family-run farm, you know exactly where it comes from, how it was raised, and where your money is going. Why You Should Buy Pastured Pork from a Local Farm If you care about where your food comes from, choosing pork from a local farm is one of the best decisions you can make. • You’ll support local farmers and sustainable agriculture.• You’ll get a fresher, higher-quality product that hasn’t been sitting in a warehouse for weeks.• You’ll know exactly how your meat was raised—without antibiotics, GMOs, or factory farming practices.• You’re keeping your dollars in your local economy, not sending them overseas. By investing in local, pastured pork, you’re making a choice that benefits your health, the environment, animal welfare, and your community. Final Thoughts: Pastured Pork is the Better Choice If you’ve been avoiding pork because you thought it was unhealthy, it’s time to reconsider. • Pastured pork is nutrient-dense and full of essential vitamins and minerals.• It contains healthier fats and a superior balance of omega-3s.• It’s raised sustainably, with respect for both the environment and the animal.• It supports local farmers instead of foreign corporations. And most importantly—it just tastes better. So next time you’re looking for a delicious, ethically raised meat option, consider choosing pastured pork from a local farm. Your taste buds—and your body—will thank you.

Cozy Kitchen Recipes for Winter!

I don't know about you, but during winter I just want to eat cozy comfort foods that are warm and make me feel all warm inside!! We put together a short list of a few cozy recipes we thought you might enjoy that highlight some of our favorite cuts that we offer and will keep you cozy this winter! Herb-Roasted Whole Chicken with Root Vegetables Ingredients: 1 whole C&F Farms chicken (4-5 lbs) 4 tbsp unsalted butter, softened 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 3 cloves garlic, minced Salt and pepper, to taste 1 lemon, quartered 1 large onion, quartered 4 carrots, peeled and chopped 4 medium potatoes, chopped 2 tbsp olive oil Instructions: Preheat oven to 425°F. Pat the chicken dry with paper towels and place it in a roasting pan. In a small bowl, mix butter, rosemary, thyme, garlic, salt, and pepper. Gently lift the chicken’s skin and spread the herb butter underneath, then rub the remainder over the skin. Stuff the cavity with lemon and onion quarters. Tie the legs together with kitchen twine. Toss the carrots and potatoes with olive oil, salt, and pepper, then arrange around the chicken in the roasting pan. Roast for 1.5 hours, or until the internal temperature of the chicken reaches 165°F. Let rest for 10 minutes before carving. Serve with the roasted vegetables. Classic Beef Stew Ingredients: 2 lbs C&F Farms beef stew meat 3 tbsp all-purpose flour 3 tbsp olive oil 1 onion, diced 3 cloves garlic, minced 3 carrots, peeled and chopped 3 celery stalks, chopped 3 medium potatoes, chopped 4 cups beef broth 2 tbsp tomato paste 1 cup red wine (optional) 2 bay leaves 1 tsp dried thyme Salt and pepper, to taste Instructions: In a bowl, toss beef with flour, salt, and pepper. Heat olive oil in a large pot over medium heat and brown the beef in batches. Remove and set aside. Add onion and garlic to the pot; sauté until softened. Stir in tomato paste. Deglaze the pot with wine (if using), scraping up browned bits. Return beef to the pot, add carrots, celery, potatoes, broth, bay leaves, and thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2-3 hours, stirring occasionally, until beef is tender. Adjust seasoning with salt and pepper. Serve hot with crusty bread. Crispy Chicken Skillet with Lemon and Garlic Ingredients: 1 C&F Farms whole chicken, cut into pieces 2 tbsp olive oil Salt and pepper, to taste 1 lemon, sliced 6 cloves garlic, smashed 1/2 cup chicken broth 1 tbsp fresh parsley, chopped Instructions: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Place chicken skin-side down in the skillet; cook until golden brown (about 4-5 minutes per side). Remove and set aside. Add garlic to the skillet and sauté until fragrant. Deglaze with chicken broth, scraping up browned bits. Return chicken to the skillet, add lemon slices, cover, and simmer on low heat for 20-25 minutes until fully cooked. Garnish with parsley and serve with rice or crusty bread. Breaded Pork Chops with Gravy Ingredients: 4 C&F Farms bone-in pork chops 1 cup all-purpose flour 1 tsp paprika 1 tsp garlic powder Salt and pepper, to taste 2 eggs, beaten 1/4 cup vegetable oil 2 tbsp butter 2 tbsp flour (for gravy) 2 cups milk Instructions: Combine flour, paprika, garlic powder, salt, and pepper in a shallow dish. Dredge pork chops in flour, dip in beaten eggs, then coat again in flour mixture. Heat oil in a skillet over medium heat. Fry chops 3-4 minutes per side, until golden and cooked through. Remove and set aside. Reduce heat and melt butter in the skillet. Stir in 2 tbsp flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened. Serve pork chops with gravy over mashed potatoes. Italian Sausage and Bacon White Bean Soup Ingredients: 1 lb C&F Farms Italian sausage links, sliced 4 slices bacon, chopped 1 onion, diced 3 cloves garlic, minced 2 cans white beans, drained and rinsed 4 cups chicken broth 1 can diced tomatoes 2 cups chopped kale or spinach 1 tsp dried thyme 1/2 cup heavy cream (optional) Salt and pepper, to taste Instructions: In a large pot, cook bacon until crispy. Remove and set aside. Add sausage to the pot and cook until browned; remove and set aside. Sauté onion and garlic in the drippings until softened. Add beans, broth, tomatoes, thyme, salt, and pepper. Simmer for 15 minutes. Return sausage and bacon to the pot, stir in kale, and cook until wilted. Add cream (if using) for richness. Adjust seasoning as needed. Serve with grated Parmesan and crusty bread.

5 Cozy Fall Recipes

Whether you’re craving a slow-cooked stew or a roasted dish that fills the house with savory aromas, these recipes will help you make the most of fall’s bounty.

Recipe: Arroz Chaufa - Peruvian Fried Rice

A delicious and easy to make meal that is a fan favorite for everyone in our house! Make with some of our fresh chicken, or a great way to use the leftover chicken from one of our whole birds!