We will have more beef this Friday (9/18). We are working on our pick up dates and store hours... remote learning started this week, so we are trying to figure out what is going to work for school hours, the farm store, putting online orders together and time for Heather’s massage clients, along with everything else that goes along with having a farm. We appreciate your support and being patient with us as we navigate this new situation. Thank you!

Corned Beef (Brisket)

March 3, 2019 • 0 comments

A Crock-Pot version of this traditional Irish meal that uses corned beef brined at home! Adapted from Wellness Mama


  • (3-4 lbs) Beef Brisket
  • (3-4 cloves) Garlic, minced
  • (to taste) Black Pepper



For the brisket:

3-4 lb. corned beef brisket  preferably brined at home
3-4 cloves  garlic minced
black pepper to taste

For the sides:

1 large head of cabbage
2 onions
2 cloves garlic
1 carrot
butter or ghee
spices to taste such as caraway thyme, and basil


First, drain brine, rinse brisket under cool water, and put in Crock-Pot. Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine ... it will be too salty!)

Turn the Crock-Pot on low and cook for 8 hours.

About half an hour before beef is done, chop cabbage, onion, garlic, and carrots.

Saute onions, garlic, and carrots in butter or ghee in large skillet until somewhat soft.

Add cabbage and spices and cook until soft. Add a little corned beef water from the crockpot if it starts to get dry.

Serve the corned beef over the cabbage and veggies.

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