Ham and Four-Cheese Potatoes

Ham and Four-Cheese Potatoes


If there are cheese potatoes on the table during the holidays, they will probably be the first thing on my plate.  And if there are enough, I'll probably go back for seconds!  


This recipe adds ham to the mix, making it a meal unto itself as far as I'm concerned. Tyner Pond Farm's pasture-raised ham options are all excellent for this recipe.  I used the ham steak because of the great smokey flavor and I really like the texture you get from a ham steak.  The Thanksgiving Extras Bundle offers both smoked boneless ham and ham pieces for seasoning, so you can use whatever you might have on hand.  


Many cheese potato recipes call for making a beschamel cheese sauce.  I prefer to keep things simple and just let everything melt together in the oven.  My brother-in-law's late mother used to make the best cheese potatoes ever, and simple layering is how she did it, so that's how I do it.  The hardest part is evenly dividing up your ingredients to layer them and not have too much of something left over.  It's not an exact science, so just eyeball it.  I don't think I've ever made cheese potatoes the exact same way twice.  It varies with the particular type of ingredients I have on hand. Red potatoes, white onions, random mostly empty packs of shredded cheese, leftover deli ham... it all works!  I've even completely forgotten the butter before <gasp>, but they still turned out just fine. 


Ingredients: (fills a 9x13 baking dish)

3 lbs. russet potatoes

2 c. shredded TPF ham

1 1/2 c. shredded American cheese

1/3 c. shredded cheddar cheese

1/3 c. grated Parmesan (the real stuff, NOT the powder)

1/3 c. shredded mozzarella

1/2 stick butter cut into about 12 1/8" pats (4 T. cut into pieces)

1 cup diced red onion

2 heaping T. flour (divided)

1 c. evaporated milk

salt & pepper

chives & sour cream (optional)



Directions: (Preheat oven to 350° F)


1. In a large skillet, quickly brown both sides of ham steak on med. high heat.  Shred with a fork. **If you're using other cuts of ham, just diced into desired size. 




2.  Slice potatoes and dice onions.  Remember, if you slice your potatoes too early, you'll need to keep them completely covered with water to prevent oxidation. 


3.  If you're using white or yellow onions, toss them into the skillet with the fat rendered from the ham. Cook until translucent, stirring frequently.  If you're using red onions, pre-cooking isn't necessary.


4. Toss all of the shredded cheeses together until evenly mixed. Keep the grated Parmesan separate. This will make it easier to distribute evenly without all the Parmesan settling to the bottom.  


5.  Begin layering your ingredients with a sprinkle of flour over the bottom of the pan (the 2 heaping tablespoons will be divided up between the layers) with three broken up pats of butter laid evenly spread out.  Then, cover the bottom of the pan in a layer of potatoes.  Overlap them to make sure there are no gaps. Sprinkle with salt and pepper, sprinkle with ham, diced onions, and cover with cheese blend plus Parmesan.  Then, start over with broken up pats of butter and a sprinkle of flour.  You'll make about 3-4 layers ending with cheese.


6.  Once all your layers are assembled, pour milk evenly over the top.


7.  Cover with foil and bake for 30 minutes at 350°F.  After 30 minutes, remove foil and bake for about 25-30 more minutes or until it's bubbling and the cheese is browning around the edges.  Check that potatoes are tender through the center.



Allow to cool several minutes to set.  Don't worry... they're crazy hot.  Serve with chives and sour cream.  Enjoy!


Check out Kami's recent recipe for Slow Cooker Pork Loin with Gravy, Potatoes, and Carrots. 

(0) Leave a Comment

Our Thanksgiving Delivery Schedule

Thanksgiving Meal


There's still time left to make more of your Thanksgiving meal.  

Thanksgiving is just a week away! (We know, we're still in shock, too). We want to update you on our delivery schedule during the holiday so that you can get your orders in early. If your delivery day is Monday, Tuesday or Wednesday, orders will arrive on their scheduled delivery day.  

We will be delivering all Thursday orders on Wednesday, November 25th and all Friday orders will be delivered the following Monday, November 30th. If your normal delivery day is Thursday, orders must be placed by Tuesday at 6 PM to ensure your delivery will arrive Wednesday! 

Monday, November 23rd - regular delivery 
Tuesday, November 24th - regular delivery  
Wednesday, November 25th - regular delivery (plus Thursday orders) 
Thursday, November 26th -  CLOSED / NO DELIVERY
Friday, November 27th - CLOSED / NO DELIVERY

We're stocked with everything you need to round out your Thanksgiving meal, including sausage with sage (delicious in stuffing!), mild Italian sausage, ground pork, grass-fed ground beef, ham pieces for seasoningHUSK non-GMO veggies, and more! Or, make it easy on yourself and just buy our Thanksgiving Extras Bundle and SAVE $15 when you use code TGIVING15. 

Start your Thanksgiving celebrations with Kat's Apple Bacon Gouda Bites

Shop the Thanksgiving Extras Bundle
(0) Leave a Comment

Apple Bacon Gouda Bites with Local Honey Drizzle

Apple Bacon Gouda Bites with Honey Drizzle

Whether for Thanksgiving or your annual Friendsgiving, this appetizer is so simple, yet so delicious. Crunchy apples, layered with creamy goat's milk Gouda cheese and crispy Tyner Pond Farm bacon topped with a drizzle of local honey and a sprinkle of rosemary come together to wow your senses and your guests. The key to this amazing appetizer is the quality ingredients. Fall apples are at their peak right now so choose tart and juicy Granny Smith Apples or mild and sweet Gala apples from your local apple orchard. Be sure to check out Tyner Pond Farm's Thanksgiving Extras Bundle for all your appetizer and side dish ingredients, including the bacon needed for this recipe!


Honey Drizzled Apple Bacon Gouda Bites - makes 24


  • 2 large apples, Granny Smith or Gala                                         
  • Mild goat's milk Gouda cheese 
  • 5-6 slices Tyner Pond Farm bacon
  • Pure local honey
  • Fresh rosemary, finely chopped
  • Lemon juice



1. Cut each strip of Tyner Pond Farm bacon into 4-5 equal parts. Kitchen scissors help to make cutting bacon a breeze. Fry bacon pieces until they are crispy.

2. Core and cut the apples into slices, 12 slices per apple. Toss apple slices into a bowl with lemon juice and water to prevent browning.

3. Slice the Gouda cheese into portions that will fit onto the apples.

4. Assemble by arranging apple slices on a serving tray, top with Gouda, then bacon, then drizzle with honey and sprinkle with fresh rosemary.

Buy the Thanksgiving Extras Bundle

(0) Leave a Comment

Slow Cooker Pork Loin with Gravy, Potatoes, and Carrots

Slow Cooker Pork Loin


If your Thanksgiving Day menu strays from the traditional or you have multiple gatherings and need to come up with something other than turkey, this slow-cooked boneless pork loin w/ gravy and classic root vegetables makes a delicious savory dish that evokes all the satisfying goodness you should expect from a Thanksgiving meal.  Of course, it's also a great cold weather comfort food once the holidays are behind us!


Tyner Pond Farm is offering a fantastically loaded Thanksgiving Extras bundle right now (psst... save $15 with code TGIVING15).  The 1.75-2 lb. pork loin is included, so it's a nice solution for me to avoid turkey overload this holiday season.  Once again, the slow cooker makes it easy to set and forget, as well as super convenient for transporting.  This recipe is adapted from Trisha Yearwood's slow-cooked pork loin recipe found in her cookbook, Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends.


Ingredients:  (Makes 3-5 servings and can be doubled for a larger roast)

1.75-2 lb. TPF boneless pork loin roast

1/2 t. garlic powder

1/4 t. ground ginger

1/4 t. dried thyme

1/4 t. fresh ground black pepper

1 T. TPF lard

2 c. chicken broth

2 T. lemon juice

3 t. soy sauce

3 T cornstarch

2 large potatoes, peeled and cut about 1.5"

2 c. carrots, peeled and cut equal in size to potatoes

1 c. frozen green peas, rinsed in cold water until ice is thawed

salt & pepper



1. Mix garlic, ginger, thyme, and black pepper. Sprinkle and rub on all sides of the roast.


2.  Heat lard to medium heat in a medium-sized heavy skillet.  Brown all sides of the pork loin using tongs to hold it up on its sides.



3.  Transfer pork to slow cooker.  Add chicken broth, soy sauce, and lemon juice.  Cover and cook on low for 7-8 hours.  After approximately 5 hours, add potatoes and carrots.  Check for tenderness after 1 1/2 - 2 hours.  If the vegetables are tender before the pork, use a slotted spoon to transfer them to a bowl while the meat finishes cooking.  Don't let them get mushy!  Stir in peas once vegetables are cooked.




4.  Once the meat is tender, remove from slow cooker and place in a covered dish to keep warm.  Measure out 2 cups of the stock juices from the slow cooker.  Pour into small saucepan, holding back 1/2 c.  Make a slurry by adding cornstarch to the reserved 1/2 c. of stock and stir until dissolved.  Simmer stock in saucepan on medium heat and add slurry.  Simmer until thickened, stirring frequently (about 5 minutes).





5.  Slice or shred pork loin and serve topped with gravy and a side of vegetables.








(0) Leave a Comment

The Best Slow Braised Beef

Slow Braised Beef

Chilly weather is made for braising. Braising is a simple technique that allows you to transform beef into tender and delicious meals. Braising involves slow-cooking beef in the oven by simmering them in a rich sauce for several hours. With the right ingredients, technique, and a bit of creativity, you can create a hearty meal to feed the whole family. As an added bonus, the low-and-slow cooking time is largely hands-off, making your kitchen warm and great-smelling. What’s not to love?



2 lbs Tyner Pond Farm stew meat

1 T cornstarch

1 10.5 oz. can cream of golden mushroom soup

1 cup beef stock

4 cubes beef bullion, crumbled

1 t onion powder

1 t paprika

1/8 t salt

1/8 t pepper

1 pint cremini mushrooms, halved

1 large shallot, chopped

2 cloves garlic, smashed and chopped

2 sprigs fresh thyme, leaves removed and chopped OR pinch of dried thyme



1. Preheat your oven to 300 degrees.

2. Add stew meat to a dutch oven.

3. In a large bowl combine cornstarch, cream of golden mushroom soup, beef stock, beef bouillon cubes, onion powder, paprika, salt, and pepper. Pour over the meat.

4. Add mushrooms, shallot, garlic, and thyme and stir to coat. Cover and bake at 300 degrees for 2 1/2 - 3 hours. Do NOT open the lid until done.

5. Serve over rice, mashed potatoes, or egg noodles.

See Kat's recipe for Cheesy Chorizo Chicken Bake.

(0) Leave a Comment

Scott's Super-Easy TPF Creamed Eggs

TPF Creamed Eggs

For me, Sunday mornings simply are not complete without Tyner Pond Farm for brunch.  And since Sunday's usually the most relaxed morning of the week it's also when I'm likely to spend extra time on it.  This recipe for creamed eggs, also called eggs goldenrod in reference to the decorative yolk sprinkled on top, looks like something that took plenty of effort however it's actually very easy, needing only hard boiled eggs, flour, butter, milk, and toast.  It's also good over biscuits!    


There are plenty of opinions over whether old eggs or fresh are better for hard boiling.  I prefer to use older eggs as they do seem to peel more easily.  These eggs were ordered and placed in the back of the refrigerator with this in mind.   After forgetting about them for six weeks they still passed the float test, so that's all the more reason to get them as fresh as possible from the farm.  Chilling after cooking and then letting rest in the refrigerator overnight also seems to help, plus it makes breakfast quicker.   


Equipment-wise, you'll need a saucepan, whisk, toaster, fine mesh strainer, and spoon to make this.  And the strainer and spoon aren't mandatory.  The yolks can be crumbled or diced up to similar effect.   



Makes two servings

  • 4 Tyner Pond Farm eggs, hard boiled and peeled
  • 2 tablespoons flour
  • 2 tablespoons butter or margarine
  • 2 cups milk
  • 4 slices bread
  • Salt and pepper, to taste
  • Pinch of dried sage (optional)

1. Roughly cut eggs into chunks, saving two of the yolks.  


2. Melt butter or margarine in a small saucepan over medium heat.


3. Add flour to melted butter and whisk to combine.  


4. Continue stirring the butter and flour mixture while it heats.  It may bubble slightly while cooking.  


5. After three or four minutes the mixture will begin turning a golden color.  Slowly start adding the milk, a little at a time, and continue whisking to incorporate.  


6. After the milk is added adjust the heat to return to a bare simmer while stirring frequently.  Continue cooking and stirring for five minutes or until sauce has thickened.  


7. Start the bread toasting.  


8. Taste and season.  If salted butter was used it may not need more sodium.  Freshly ground black pepper really makes this sauce so I gave it about eight turns of the pepper mill.  A pinch or two of dried sage adds depth and a more savory flavor, as would thyme.


9. Stir and let cook another minute.  Add the egg pieces and gently stir to combine.  


10. Cook long enough for the eggs to heat, another minute or so.


11. Ladle egg and white sauce over toast.  


12. Using the back of a spoon, force the remaining egg yolks through a fine mesh strainer over the top of the eggs.


13. Enjoy!

(0) Leave a Comment

A Taste of Fall: Pork Chops and Apple Stuffing

Fall is a favorite time of year for many.  Along with cooler weather, fall brings football, the changing of the leaves, visiting pumpkin patches, and picking apples in the orchard.  Mid-to-late October sees the apple harvest in full swing and with all this fruit available it's time to cook.  What better way to use a few of those apples than combining them with a Tyner Pond Farm favorite? 

This recipe pairs Granny Smith and Fuji apples with a savory dressing (or stuffing, depending on where you're from) and pasture-raised pork chops.  The tart green apple and sweet red complement the onion and sage.  Chopped nuts add crunch, and this time I'm using honey-roasted pecans from a gift basket.  A sprinkle of dried cranberries made it in as well. 

A boxed stuffing mix can save time and prep work, however making it from scratch is a great way to use items around the kitchen.  Don't have an onion, and celery isn't allowed in the house?  Use a shallot and slice up a leek.  Toss in a handful of raisins.  It's a good idea to make extra stuffing to pile on top.  

And while you're at the orchard, remember to get extra apples for dessert.


Serves two

  • 2 Tyner Pond Farm boneless pork chops, ~1lb total
  • 1 1/2 cup toasted bread cubes
  • 1 1/2 cup diced apple
  • 3 tablespoons butter
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/4 chopped pecans
  • 1/8 cup chopped fresh parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon thyme
  • 1 tablespoon apple or pineapple juice (if needed)
  • Salt and pepper to taste
  • 1 tablespoon oil

1. Preheat oven to 350.

2. Dry pork chops with paper towels. Make an incision in the end of each chop, cutting almost  all the way to the other end. Gently slice the inside of the chop open being careful not to cut the sides.

3. Melt two tablespoons butter in small saucepan over medium heat. 

4. Add onion and celery, sauté for three minutes.

5. Add parsley, sage, and thyme.  Stir and cook three more minutes. 

6. Add the pecans and apples and stir to combine.  Continue cooking several minutes until apples start to soften.  Add salt and pepper to taste. 

7. Add the bread cubes to the apple mix and blend.  If the mix is dry, add apple or pineapple juice. 

8. Heat a cast iron skillet with oil over medium-high heat.

9. Stuff each chop with the apple mixture until the cavity is full but not overflowing.  This allows for expansion while cooking.

10. Season the outside of the chops with salt and pepper.

11. Place chops on the hot skillet and let sear for four minutes. 

12. Turn chops over.  Place remaining stuffing on top of chops.  Use oven mitts to transfer skillet to oven.

13. Cook 30 minutes.  Use mitts to remove from oven.  Move chops to a plate and let rest a few minutes before serving.

14. You did remember apples for dessert - right?  Core them, fill with honey and streusel, and bake in the 350 oven for thirty minutes.  Serve with vanilla ice cream. 


See Scott's recipe for Sous-Vide Pork Loin with Lemon Dijon Sauce. 

(0) Leave a Comment

Chatter-Worthy Cheesy Chorizo Chicken Bake

In this house we do Taco Tuesday. But sometimes Taco Tuesday tends to get a little boring.  In an effort to spice up our Taco Tuesday I switched out our Tyner Pond Farm grass fed beef with Tyner Pond Farm bulk chorizo. While this was a solid move on my part, and I highly recommend you make the switch from beef to chorizo, Taco Tuesday has found itself to be boring again. So, I reinvented Taco Tuesday one more time. This time in a baked form. I bring to you the Chorizo Chicken Bake. Now, something that you should know about this recipe is that it's going to go a long way. It's perfect If you have a lot of mouths to feed or if you're into meal planning with leftovers, like me!



6-8 boneless skinless Tyner Pond Farm chicken breasts (6 if large, 8 if small)
1 pound Tyner Pond Farm bulk chorizo
4 ounces cream cheese 
1/2 cup sour cream
10 ounce can chopped tomatoes with green chiles, drained
1/4 cup shredded cheddar cheese



1. Preheat your oven to 375 degrees and spray a 9x13 glass pan with nonstick spray.  

2. Place your uncooked Tyner Pond Farm chicken breasts down evenly in your baking dish.


3. In a large skillet, brown the chorizo over medium high heat for about 7-8 minutes. Once cooked through add the drained tomatoes with green chiles, cream cheese and sour cream and mix until it is well blended.  

4. Spread the chorizo mixture over the chicken breasts, sprinkle on the shredded cheddar cheese and bake, uncovered for about 45 minutes depending on the size of your chicken breasts.  

You can serve your chorizo chicken bake a couple of different ways. The first way, the way that I initially made it, is over brown rice. There's enough pan sauce from baking that it's absolutely divine. Another option is to slice the chicken and serve it inside tortilla shells topped with your favorite toppings. 

The first night that I made the chicken chorizo bake I served it over brown rice. The second day, because there's always a second day and we love leftovers, I shredded the cold chicken right in the baking dish, mixed everything all together, and popped it in the oven at 375 for about 15 minutes to heat it up and then served it in tortilla shells.


See Kat's recipe for Asian Style Pork Burger Sliders and Green Beans.


(0) Leave a Comment

Acorn Squash with Sausage Cranberry Cornbread Stuffing

Stuffed Acorn Squash

*Adapted from Recipe.com


Eating seasonal foods in October means apples, pears, squash, root vegetables, and cranberries just to name a few.  This acorn squash is made in the spirit of eating seasonally.  Tyner Pond Farm's country style sausage with sage is an excellent compliment to fall season harvests. This recipe is a multi-step process that will take a bit of time, but the end result is a beautiful dish that's savory with a touch of sweet.  Always a nice combination in my book!


Halfway through eating my stuffed squash for dinner, I had an idea.  Maple syrup!  A fine drizzle of 100% maple syrup over the top absolutely propelled this dish to the next level.  It would have been lovely on the plate, so I wish I could have photographed it that way!  Adding such a sweet touch transforms this into the perfect brunch item.


The recipe I made for myself and my family used a homemade gluten-free cornbread.  The result was a bit crumbly as most gluten-free baked goods tend to be, but the flavor was on point.  Feel free to use your favorite sweet cornbread recipe as the base for your stuffing.  


Ingredients:  (fills approx. 8-10 acorn squash depending on size)

Approx. 6 cups prepared cornbread, cubed (I made a single batch calling for 2c. cornmeal, 1c. flour)

1.5 lbs. TPF country style sausage with sage

2 medium onions, chopped

2 stalks of celery, chopped

2 garlic cloves, minced

1/2 c. dried cranberries

2 T. dried sage

1 c. chicken stock (Make homemade with TPF chicken frames!)

4 T. butter divided

olive oil for drizzling

salt & pepper to taste

100% pure maple syrup (optional)



1.  Prepare sweet cornbread according to the directions on your favorite brand or recipe.  Set aside to cool.  Once cooled enough to handle and hold shape, cut into cubes.




2.   Set oven temperature to 375°F.  Prepare acorn squash by slicing in half and removing seeds. I like to take a small slice off the bottom side so it has a flat surface to sit on when it comes time for filling.  




3.  Coat squash cavity and flattened bottom with olive oil.  Sprinkle with salt and pepper. Place squash cavity side down onto a shallow baking pan.  Bake for 20-25 min. until almost tender and beginning to brown on the edges.  Using a spatula, gently turn squash over. Set aside until ready to be filled.



4.  While squash is baking, brown TPF country style sage sausage in a large skillet on medium heat. Set the sausage aside, leaving the grease and drippings in the pan.



5. Add chopped onions, celery, and garlic to hot sausage grease.  Stir frequently until tender, about 8-10 minutes.  Add sausage, cranberries, and sage to the pan.  Stir together until combine and remove from heat.  




6.  Toss sausage mixture with cubed cornbread until evenly distributed.  Add salt & pepper to taste.


7.  Evenly fill pre-baked acorn squash with stuffing mixture.  Drizzle each with about 2 T. chicken stock and top w/ approx. 1/2 T of butter.  Bake at 375° for about 20 minutes or until top is toasted golden brown.


Allow to cool slightly before handling.  Serve drizzled with 100% maple syrup.  Enjoy!

Having a party or entertaining guests soon? See Kami's recipe for Party Hors D'oeuvres: Chicken, Bacon, Mild Italian Sausage!

(0) Leave a Comment

Asian Style Pork Burger Sliders and Green Beans

Asian Style Pork Burgers
A few weeks ago Tyner Pond Farm had an online special for their pasture raised ground pork. Don’t you just love when that happens? Of course, with no plan in mind, I had to order some. After receiving my red TPF bag I thought to myself, "I have no idea what to make with ground pork!". Turns out you can substitute ground pork for just about anything! So, with a little bit of experimenting, I introduce to you a recipe for Asian-style pork burger sliders with a side of Asian-style green beans. Both of these were divine. My husband was upset that he was full!

Let's start with the green beans. These beans have a little kick to them so if you're not into spicy food, I suggest using less red pepper flakes. I have a sensitive palate and these were RIGHT on the border of being too much.
If you decide to use fresh green beans the texture will be different as opposed to using frozen and then thawed green beans.  Fresh green beans will have a slight crisp to them while frozen and then thawed will have a softer texture. Choose your bean and let's get started!



1 pound fresh or frozen Husk green beans

2 Tablespoons brown sugar (I used dark but light works too)

1 Tablespoon soy sauce

1/2 teaspoon crushed red pepper flakes (more or less to taste)

1 red pepper, sliced

1 large onion, sliced

1 Tablespoon olive oil


If using fresh green beans blanch them in boiling salted water for about 1 minute.

Plunge your beans into cold water to stop the cooking process.  Pat dry.

If you decide to use frozen Husk green beans, thaw completely. Pat dry.

Next, slice your onion and red pepper.

Place 1 tablespoon of olive oil in the bottom of a large skillet over medium high heat. Let the oil get nice and hot.


Add the green beans, peppers and onions in the pan and sauté until the onions and peppers are caramelized and the green beans are charred.  Try not to rush this process. It can take a little while for the veggies to caramelize. Don't they look delicious?  



While you're caramelizing your veggies, in a small bowl mix the brown sugar, soy sauce and crushed red pepper together.  





Pour over green bean mixture and stir to coat.  I turned the heat down to the lowest setting and covered them to keep them warm. When you're ready to eat, remove from the pan and serve on a platter.
Now let's move on to the real show stopper. Asian style pork burger sliders. You don't have to do sliders, but who can resist? This recipe will make 4 burgers or 6 sliders.
1 pound TPF ground pork
1-2 scallions, thinly sliced (I used 1, but it's all about your preference!)
2 teaspoons finely grated fresh ginger (I used fresh however ground ginger would do the trick)
1 large garlic clove, minced
1 teaspoon sesame oil
Kosher salt and freshly ground pepper
4 hamburger buns or 6 slider buns, split
2 cups coleslaw mix
2 teaspoons rice vinegar
1 teaspoon soy sauce



Light a grill or preheat a griddle to 350 degrees. We used our griddle today because it's getting chilly outside!

In a large bowl, mix the ground pork with the scallions, ginger, garlic, 1 teaspoon of  sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper.


Form the meat into 4 equal size patties or 6 slider size patties. Grill the burgers, turning once, until cooked through, about 10 minutes.


Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper.


These burgers taste excellent alone or with spicy mayo. Mix up mayonnaise and Sriracha or Frank's Red Hot, we used Frank's Red Hot but whatever you have will do. Lightly toast the buns in the oven with your broiler set to high for 1-2 minutes. Keep an eye on them, they will burn fast!

Spread the spicy mayo on your toasted buns, set the burgers on the buns, top with the slaw and serve. 



(0) Leave a Comment

Fall in Love With Our Grass-Fed Beef Stew Meat!

Fall and cooler weather is arriving and there's nothing more comforting when the cold temps hit than enjoying a big bowl of hearty, flavor-packed stew! Our 100% Grass-Fed Beef Stew Meat and our Grass-Fed/Grain-Allowed Beef Stew Meat is a favorite among our top customers because it comes in easy 1 lb packages full of big chunks of our local, tasty grass-fed beef. Use our beef stew meat in soups and stews, or throw the beef on the grill or in the oven to create a shish kabob you'll want to sink your teeth into! You really can't go wrong when you choose our beef stew meat and now is the perfect time to try it! SAVE 10% online now with code STEW10.
(0) Leave a Comment

Party Hors D'oeuvres: Chicken, Bacon, Mild Italian Sausage!


It's a threefer!  One blog post, THREE hors d'oeuvres!


'Tis the season for football games, school functions, and upcoming (gasp) holidays.  Is it really fall already?  I love love love appetizers, hors d'oeuvres, starters, finger foods... whatever you want to call them.  I'm the person who is perfectly content eating appetizers for a meal.  If I put enough meat into them, I can convince my husband of their meal status, too!


Today, I have three easy recipes for you:  chicken ranch pinwheels, sweet & spicy bacon wrapped chicken w/ honey mustard dip, and Italian tomato basil bites. Pinwheels or roll-ups can be made in so many different ways.  I like them all.  I had some red bell pepper to use, so I chose this ranch flavor.  Plus, I like the pretty green tortillas. Next... sweet, spicy, bacon... enough said.  Really.  The Italian tomato basil bites are so pretty to look at, but are incredibly simple!  If you don't have cherry tomatoes available, just cut nice chunks of larger firm tomatoes.


Chicken Ranch Pinwheels





2 c. cooked finely shredded TPF chicken (try slow-cooking a whole chicken)

1 - 8 oz. block cream cheese, softened

4 T. finely diced red or orange sweet bell pepper

2 T. finely chopped cucumber

2 t. dried dill

1 t. salt

1 t. onion powder

1 t. garlic powder

1 package spinach herb flour tortilla wraps

**TIP:  Pat your bell peppers and cucumbers dry with a paper towel before adding to cream cheese.




1.  Mix filling ingredients into large mixing bowl until thoroughly blended.


2.  Evenly spread mixture over wrap.  Roll it up, then cut into roughly 1/2" widths.     






Sweet & Spicy Bacon Wrapped Chicken w/ Honey Mustard Dip





2 TPF Chicken Breasts

1 lb. TPF Bacon

3 T. brown sugar

2 t. salt

2 t. mustard powder

1 t. onion powder

1 t. oregano

1/2 t. cayenne pepper

1/4 t. chili flakes

toothpicks soaked in water


Honey Mustard Dip - mix thoroughly into small bowl

1 part honey

1 part Dijon mustard or spicy brown mustard

splash of white wine vinegar


Directions: Preheat oven to 350°


1.  Mix seasonings together in medium bowl.


2.  Cut chicken into roughly 3/4" x 1" pieces.  Cut bacon strips into thirds (one strip into three even pieces).  **Make sure your bacon is long enough and your chicken is small enough that the bacon overlaps by about 1/2" when wrapped around the chicken. This ensures the bacon with crisp without too much interior portion staying soft.



3.  Dredge chicken in seasoning to coat each piece.  Roll chicken up into a strip of bacon and secure with soaked toothpick. **soaking the toothpick prevents it from burning in the oven.




4. Place rolls on preheated broiler pan and bake at 350° for about 35 minutes or until bacon is bubbling and crisp.  Serve with honey mustard dip.




Italian Sausage Tomato Basil Bites 





TPF Mild Italian Sausage

cherry tomatoes

block or soft mozarella cheese

fresh basil leaves





1. In a skillet, brown sausage links over medium heat until cooked through.



2.  Slice links about 1/2" on the diagonal and cut mozzarella about 1/4" thick and just wide enough to fit nicely on top of the links and under the tomatoes.


3.  Stack a slice of Italian sausage, chunk of cheese, basil leaf, and tomato.  Secure with toothpick.




Making hors d'oeuvres can be so much fun.  I hope you enjoy them and have fun at your party, whatever the occasion!


Add one more finger food with my recipe for deviled eggs.  


(0) Leave a Comment

Sous-Vide Pork Loin with Lemon Dijon Sauce

Sous Vide Pork Loin

Sous-vide is a French term that means 'under vacuum.'  The idea behind it is that vacuum-sealed foods placed in a water bath at a controlled temperature will produce evenly cooked results.  This prevents overcooking the outside while trying to get the inside to a desired temperature.  Think about how well done the outside of a thick ribeye gets in order to cook the inside to medium rare, or how a chicken breast can become dry while trying to get the center done.  Instead, sous-vide allows the desired doneness to be applied from edge to edge without risk of overcooking or drying.  This recipe for sous-vide pork with lemon Dijon sauce is one of the first I tried and it's become a regular on the weekly menu.


For the sauce (optional):

  • 1/4 stick unsalted organic butter
  • 1 cup stock, chicken or vegetable
  • Juice of half a lemon
  • Dijon mustard

What You'll Need:

  • Large stockpot
  • Immersion circulator/sous-vide device
  • Gallon size Ziploc bag 
  • Kitchen torch (optional)


Sous Vous Pork Loin

1. Fill the stockpot most of the way with water.  Leave around 4-5" of space for the circulator and the roast.


2. Clamp the immersion circulator to the side of the stockpot. Plug it in, set the temperature to 135F,  and press start.  The water will begin heating and circulating.

3. Remove the pork loin from the fridge and open it.  There's no need to let it warm up before cooking.  

4. Dry the roast with paper towels and sprinkle all over with salt, ground pepper, rosemary, and garlic and onion powders.  It's also fine to marinate with your favorite sauce for a few hours or overnight.

5. Place the roast in a gallon size Ziploc bag.  Add four or five pats of butter if making a sauce.

6. Close the bag most of the way across.  Leave an inch unsealed at one corner.

7. Holding the bag by the unsealed corner, slowly lower it into the water.  The roast will sink and the water will displace the air in the bag.  It's preferable to use a vacuum sealer however I got along fine using Ziplocs for months.  The key is to eliminate all air so that the water is touching the plastic that in turn is in direct contact with all of the surface area of the meat.  

8. Seal the last inch.  Use a clip to pin the bag to the side of the stockpot.  Clip it so the pork loin is not resting on the bottom.  The water currents should be able to move all around the loin.  Be sure the water doesn’t get higher than the “MAX” line on the sous vide device.  

9. Wait ninety minutes up to two and a half hours.  Since it's not going to get any hotter than 135 degrees it won't overcook.  

10. Remove the bag from the stockpot.  Unzip one corner and pour the accumulated juices into a small saucepan.  Seal the bag and place back in the water to keep heated.  

11. Add about a cup of stock to the saucepan.  I used five cubes of Tyner Pond Farm chicken stock that I freeze in ice cube trays.  Vegetable stock is fine, too.  

12. Simmer to reduce.  This can take five to ten minutes depending on the amount.  Turn to low, add the juice from half a lemon and a tablespoon of Dijon mustard and whisk thoroughly.

13. Remove loin from bag, adding to the sauce any new juices that accumulated. 

14. Thoroughly dry the loin with paper towels.  Notice that while it is fully cooked it's still lacking a certain something.  What's missing is the sear, also called the Maillard reaction, those crispy darkened bits on the outside of food that taste so good. 

15. There are a few options for searing.  A very hot grill is an option as is a hot cast iron pan with fat or oil.  However, the simplest, fastest, and least messy option is a kitchen torch. 


16. Transfer the dry loin to a rack on a baking sheet on a heatproof surface.  Start torching the pork loin while slowing moving and turning it to get all sides.  Use metal tongs to keep your hands away.  

Sour Vide Pork Loin

17. The loin should end up looking like it was under a broiler. Slice and serve immediately with the lemon Dijon sauce drizzled on top.  Enjoy!

(0) Leave a Comment

Meet Brad Gruell, Our Butcher at Tyner Pond Farm

Meet Brad Gruell
On a beautiful day this week at the farm 
sat down with Brad Gruell, to learn more about his job as our on-site butcher and get to know him a bit better. Ever since I've met Brad, he has always greeted me and everyone else at the farm with a giant smile. He is kind, always positive, and extremely hardworking. Brad is also a big jokester and you can always count on him to bring a great laugh to the room. Of course, I bribed him to do the interview by bringing him a burger from The Mug while we chatted about work, life, family, etc. What a full circle way to do the interview than over enjoying a TPF burger that was directly connected back to him? It's really incredible, actually. 

Kelly: First off, tell me about how you got into the business of being a butcher. How does one become a butcher?  

Brad: It runs in our family. I was born and raised in Greenfield and my dad was a butcher and it's what I knew growing up. I first started when I was 9-years-old and began my first apprenticeship when I was 20. It was at Kroger.  

Kelly: So you started your career as a butcher at Kroger? Tell me a little bit about your time there.  

Brad: I actually worked at Kroger for 30 years. I worked at 47 different stores all around Central Indiana. I learned a lot about the business during those 30 years, but it's nothing like working directly at the farm.

Kelly: Which brings me to the question, what is the best part about working for Tyner Pond Farm now?  

Brad: Oh man. Just look at this. (Brad raises his arms and points to the beautiful, quiet scenery filled with beef cattle far in the background on this perfect September day). Well, it's obviously a lot different than working inside a grocery store. I never got to see all of this inside a store all day. The atmosphere and driving to a farm every single day is what makes it so rewarding. To be a part of the entire process of raising the animals and knowing the farmers personally, it's such an incredible thingMost people have no idea where their food comes from and this view right now is really what it's all about.  

Kelly: Okay, let's get a little personal. What is one thing you want our customers to other know about you?  

Brad: I went through wrestling school in the late 80s and I was a professional wrestler for 5 years. I was also a bouncer and that's how I met my wife.

Kelly: This is great stuff, Brad! Well, of course now I have to ask, did you have a professional wrestling name?  

Brad: (Brad laughs) Yes, I did. It was PitBull Brad Gruell. There's actually a video online. (And of course, we found it here.) 


Kelly: So when you're not working, we can find you wrestling and...? 

Brad: Family is very important to me so you'll find me doing family activities and going to my daughter's basketball games. I'm always outdoors or in the woods, too. I like hunting and have been hunting my entire life.

The Gruell Family

Kelly: Since you’re the butcher, I have to ask about your favorite Tyner Pond Farm products. Do you have any that you always go back to? 

Brad: I like all of our products but I especially enjoy our pork productsI love our bacon and bratwurstI also make a special beef summer sausage that we bring back for the holidays and it's delicious. It was a hit and we're bringing it back this year again.    

Kelly: Okay, one last question because you have to get back to work! What do you like best about working alongside your brother, Monte? (Monte works with Brad as a butcher at our farm as well.)  

Brad: Staying tight. Staying close. We lost our mom when we were young and that keeps our family close. We don’t argue or fight at all. We get each other and that makes our jobs easier. Monte is a great guy and we both love what we do. We feel lucky to work here each day at the farm. 

Meet The Chaves Family, another important family at our farm. 

(0) Leave a Comment

Breakfast. It's What's For Dinner.

When it's been a crazy day, in a crazy week, and your whole family is crazy hungry... there is nothing sweeter, and simpler than Breakfast for Dinner!  Since my kids could basically live on Eggo Waffles, there is no better way to get the whole gang down at the table for a family meal that ends with full bellies than to announce, "Tonight is breakfast for dinner!!!"  This declaration is immediately followed by a stampede and chants of, "Brinner!  Brinner!  Brinner!"  Bingo.

So, while I'm unloading the dishwasher, and collecting rogue Legos, and wiping a few tears... I can whip this up in no time.
Breakfast for Dinner, aka Brinner


You would never know that while I am throwing this meal together, a "ghost" is moving some of the chairs in my kitchen.  Actually, it's some preschoolers with a dog leash and some serious imaginations.

Anyways, the best part of this meal (besides no complaints) is that the French Toast can be made ahead of time and just popped in the toaster OR I can use this chance to make a big batch and freeze it for later!

And here are a couple little French Toast tricks...

Trick #1: Toast the toast for a minute first!  It will literally soak up the egg mixture like a sponge in 2 seconds!

Trick #2:  When the fully-cooked French Toast has just come off the griddle and is still bubbling and piping hot, sprinkle on cinnamon sugar!  It creates a crunchy and sweet little crust.  C'est bon! 

So, while I am in breakfast mode, I am going to cook another whole pack of Tyner Pond Farm Breakfast Sausage Patties, and throw together some Breakfast Sandwiches that I can throw in the freezer and pop in the microwave on busy mornings.  So, every morning.  Stay tuned to see what the Jimmy Dean king himself (my 6-year-old) thinks of my non-GMO, pasture-raised version of frozen breakfast!

(0) Leave a Comment

Summer Stew with Smoked Polish Kielbasa


The dog days.  Late summer, signs of impending autumn with stifling heat.  I still have to feed my family, but turning on the oven, standing over the stove, or facing the grill all feel like too much.  So often, the slow cooker invokes images of crisp cool air, comfy sweaters, and hearty meals.  However, the slow-cooker is also a summertime friend helping you to prepare meals without heating up the house. Why make your air conditioner work in overdrive?


Summer stew is a simple meal perfect for a busy weeknight (or any day I finally have a totally clean kitchen and don't want to trash it again making dinner). It's warm and filling without being heavy.  Because I want that fresh garden flavor, I do not precook the onions. My husband especially likes his topped with sour cream and paired with a slice of buttered bread.  I've seen this dish prepared in a few different ways.  Slow-cooked, sautéed in a frying pan, stewed in the oven, or steamed on the stove top.  In the winter, I like using the oven to help warm up the house.


Before becoming a loyal Tyner Pond Farm customer, I always used a conventionally prepared smoked sausage for this dish.  TPF's smoked Polish kielbasa made from heritage pigs is the perfect local, pasture-raised alternative, providing the same smoked flavor and texture the dish requires without all the questionable additives.  You won't believe how easy this is!


Ingredients:  (makes four small servings - easily doubles or triples, just increase cooking time)

  • 1 lb. TPF Smoked Polish Kielbasa
  • 2 large potatoes, cubed (or more smaller red ones... this is not an exact science!)
  • 1  package frozen Husk green beans (rinse to thaw and break up)
  • 1 medium onion, diced
  • 1/4 c. water 
  • salt & fresh ground pepper to taste
  • pinch or two of red chili flakes and sour cream to serve




1. Slice kielbasa about 1/4" or so.  I like to kinda fancy things up a little by slicing on the diagonal. 


2. Dice onions and potatoes.


3. Layer ingredients into slow cooker with potatoes and onions on bottom, green beans over onions, and sausage on top.  Salt and pepper layers to taste.



4.  Cover and slow cook on high for abut 2 hrs. or until potatoes are at desired tenderness. Stir it all up a bout halfway through cooking.


Serve topped with a sprinkle of crushed red peppers and dollop of sour cream.  Blow... it'll be hot! 


Alternative cooking methods:


Oven:  Place ingredients in a covered dish and cook at 350° until vegetables are tender. Stir a couple of times throughout.


Pan sautéed:  Place ingredients into a large frying pan and cook covered over medium/low heat about 20 minutes or until everything is tender and cooked through. Stir occasionally and add more moisture if necessary.  


Steamer:  Place ingredients into steamer pot and steam about 10 minutes or until tender.  


(0) Leave a Comment

Beat the Last Dog Days of Summer With a Cool, Crunchy Oriental Chicken Salad

Easy Oriental Chicken Salad

Labor Day weekend has just passed, and with it, the final days of summer.  Although, you would never guess that Starbucks has switched to its "fall offerings" by the weather over the past weekend with high temps in the 90s and plus high humidity. 

I should be thinking about pumpkin spice lattes, hearty bowls of chili, and football.  But, instead, I'm sweating.  The "dog days of summer" look like they are going to stick around this year for a few weeks.  So instead of pumpkin bread and chili, all I am craving is a crisp, refreshing salad. 


Easy Oriental Chicken Salad

  • 1 Pound Cooked Tyner Pond Chicken Breast, Shredded
  • 1 Head Iceberg Lettuce, Shredded
  • 1 Package Shredded Cole Slaw
  • 1 Bunch Green Onion, Diced
  • 1 Package La Choy Noodles
  • 1/2 Cup Shelled Edamame
  • 3/4 Cup Shredded Carrots
  • 1 Small Bag Sliced Almonds

*Hint: Throw frozen chicken breasts in the crock pot in 2" of water and forget about them for about 4 hours.  Then shred them with a couple forks.  They will be tender, juicy, and most-importantly, simple!


Oriental Vinaigrette Dressing

  • 1/2 C. Vegetable Oil
  • 4 T. White Vinegar
  • 4 T. White Sugar
  • 1 t. Salt
  • 1/2 t. Pepper
  • 1/8 C. Poppy Seeds or Sesame Seeds (Your Choice)

*Another Hint: Add a shot of Sriracha for an extra heat blast!

I'm not gonna lie, my kids are not going to touch this salad.  Well, Baby Girl will.  She found some bunny poop out in the yard, and well, you can guess where that went.  So, I am going to double-duty this batch of chicken!  The recipe calls for 1 lb. so whatever is left over is going to end up on "The Brothers" plates as bbq pulled chicken sandwich or a shredded chicken quesadilla. 

This crisp, refreshing salad is my favorite way to enjoy local, pasture-raised, drug-free meats.  At least until the heat wave rolls out and a pot roast begins to sound this yummy!


(0) Leave a Comment

How to Achieve Amazing Grilled Barbecued Chicken Leg Quarters

Barbecued Chicken Leg Quarters

Leg quarters are perhaps the most grill-friendly part of a chicken.  The dark meat has a higher fat content that keeps it juicy in the heat while the thigh and leg bones add flavor.  They are a great choice for the backyard barbecue where the cook may get distracted breaking in a new cornhole set or simply doesn't want to watch a timer.  Leg quarters are also more economical than chicken breasts and every bit as versatile.

This is my recipe for grilled Tyner Pond Farm leg quarters and homemade barbecue sauce.  I served these with fresh local sweet corn and kale.  For the kale, steam it, then toss it in a dressing of extra virgin olive oil, smashed diced garlic, lemon juice, sea salt, and freshly ground black pepper.


For the sauce:

  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon local honey, from the Tyner Pond farm store
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mustard
  • 1 teaspoon onion powder 
  • 1 teaspoon lemon juice
  • several dashes liquid smoke, if desired
  • several dashes hot sauce, if desired
  • water to thin sauce, if needed

1. Start by making the sauce so it can refrigerate and mingle.  The great thing about barbeque sauce is that there's practically no wrong way to do it.  It can have three ingredients or thirty.  Combine all the ingredients, stir, and refrigerate.  Alternatively, use a favorite bottled sauce.

2. Set the leg quarters out to begin warming.  Never put cold meat on a hot grill!  It will stick badly.

3. Light the grill and preheat.  If using a charcoal grill prepare it for indirect cooking.  Indirect cooking means that the food isn't going to be directly over hot coals, and is best for bone-in or larger items.

4. Clean and oil the grill grate.

5. Rinse the leg quarters and dry with paper towels.  Season with salt and pepper.

6. Turn off a burner to create an indirect cooking zone.  With the middle burner off, my grill stays at a consistent 350 degrees.  Place the chicken, skin side down, on the front (or back) of the grill so it's over direct heat.  Close the lid and let cook.

7. Wait five minutes, loosen the chicken, turn over and move to the indirect zone.

8. Close the lid.  Wait ten minutes.  

9. Turn the quarters over and brush barbecue sauce on the underside.  Flip them back over and brush sauce on top.  Close the lid.  

10. Wait five minutes, repeat the brushing process, and close the lid.  

11. After five more minutes, for twenty-five total, brush with sauce one more time and remove from heat.  Serve with additional sauce on the side and enjoy!

Read Scott's recipe for the Best Breakfast Casserole You'll Ever Eat and see Why Switching to Local Was Easy for Scott with Tyner Pond Farm.  


(0) Leave a Comment

Slow Cooker Whole Chicken: Easy, Versatile

Slow Cooker Whole Chicken


Putting a whole bird into the slow cooker and letting time take care of the rest is my favorite way to handle dinner when I'm expecting a busy evening.  It makes me feel like the dinner fairies came while I worked on other things.  A 4-5 lb. whole pasture-raised chicken feeds my little family of three (2 adults, 1 preschooler) for two suppers plus a lunch, or three suppers if I make BBQ chicken pizza.  My husband always gets a leg and thigh on the first night, while my daughter and I share a breast. 


I've suggested here, here, and here to use meat from a slow-cooked whole chicken. Hmm...cart before the horse maybe?  A blog post about actually making the chicken is probably way past due! When it comes to whole chickens, I especially like working with TPF birds because I don't experience the salmonella paranoia I dealt with when I used to buy factory-farmed chickens. Of course, proper food handling is ALWAYS recommended.  Wash your hands between touching your raw bird and touching anything else in your kitchen, then clean up your sink afterwards.  


In the past, I've typically taken the easy route and simply doused my chicken with salt and pepper and set it in the crock.  I've been experimenting lately and come up with a method for versatile, flavorful, tender but not mushy, slow-cooked chicken.  The longer you cook the chicken, the softer the meat becomes and the more it will begin to fall apart. Begin checking the temp at 5 hours to prevent overcooked mushy meat.




1 TPF Whole Chicken (buy whatever size whole chicken you want)

1 medium onion

2 T. kosher salt

2 T. sage (optional)

2 T. thyme (optional)

1 T. smoked paprika

1 t. ground black pepper

red potatoes or other root vegetables (optional)




1.  Remove thawed chicken from packaging and rinse under cold water.  Pat dry with paper towel and place in crock breast side down. 


2.  Mix seasonings together and rub liberally on both the outside and inside the cavity. Quarter onion and place inside cavity.



3.  Cover and set slow cooker on low for 4-5 hours.  Set at high for the last additional hour of cooking for a total of 5-6 hours depending on the size of your bird.  Chicken is ready when a thermometer placed into the breast reads 165°.  A larger bird will take a bit more time.  A 5 lb. chicken reaches temperature in just around 5 hours.


***If you want to add potatoes or other root veggies, put them into the crock after two hours, or with roughly three hours left to cook depending on the size of your chicken.  



4.  There is no step-four.  That's it.  Chicken is finished.  I told you it was easy!



***TIP: Remove the meat from the bone while the chicken is still warm.  Makes it much easier to simply pull it off with your hands.  SAVE YOUR BONES for chicken stock!



(0) Leave a Comment

The Best Breakfast Casserole You'll Ever Eat

Best Breakfast Casserole

This breakfast casserole is ideal for a lazy weekend morning or a holiday.  It takes a little time to get the bacon crispy and make the hash browns but the investment is well worth it.  It can also be made a day or two in advance, cooked most of the way, and then finished later on a busy morning.  This recipe easily feeds six and makes fantastic leftovers, too.


1. The key to pretty much everything is bacon.  Bacon should be crispy and the best way to get crispy bacon is to cook it very low for half an hour or more.  It's also a great test of self control to let bacon cook for thirty minutes without eating it. 

2. Cut the bacon in half and place in double layers to cover the bottom of a skillet.  It's ok if it overlaps, there will be plenty of heat to go around.  Set the burner to medium-low and cook for fifteen minutes, turn, and wait another ten minutes.  The bacon will be slowly cooking in the rendered fat with very little popping.  If it's popping or splattering the heat is too high.  Start moving pieces around to get the uncooked parts to the middle.  When it's done it'll be deeply colored and super crunchy.  Leave it to drain on paper towels.  

3. While the bacon cooks, place the sausage links in a skillet and add half an inch of water.  Set the heat to medium and let the sausage cook while the water evaporates, turning once or twice.  This way the sausage cooks without burning the casings.  After the water cooks off, turn the links a couple more times to add color.  Remove from heat and set aside.  

Sausage Links4. While the bacon cooks and the sausage simmers, it's time to use a slicer on the potatoes.  I'm using a small julienne blade to make quick work of four peeled medium potatoes.  Place the slicer on top of a large bowl that's half full of cold water.  Always use the  safety guard when using a slicer.

5. Two minutes later, here's a bowl full of matchstick potatoes.  These need to soak to remove the starch or they'll turn into a discolored, oxidized, gelatinous blob instead of crispy hash browns.  Replace the cloudy water several times over the course of ten minutes.  

6. Drain the potato sticks and spread over layers of paper towels to dry.  Blot the top with additional paper towels.  Heat a large griddle on medium high heat and add a heavy tablespoon of Tyner Pond Farm lard.

7. Add the potato sticks to the hot griddle.  I decided to use a small red onion and ran it over the slicer, too, to dice.  Mix the potatoes around to distribute the lard.

8. Continue to mix periodically while letting the heat cook away moisture.  Start adding a pinch of salt and a few turns of the peppermill each time.  The potatoes will begin to reduce and brown.

9. Preheat an oven to 350 degrees.

10. While the potatoes finish browning, use a bit more Tyner Pond Farm lard to grease a baking dish.  

11. Break the bacon into pieces, slice the sausage, and dice the scallions.

12. Crack and season the eggs.  I add slivers of scallions along with salt and pepper, garlic powder, parsley, dill, and a quarter cup of milk.  I'm using ten eggs here because let's face it I'm a couple eggs short of a dozen.

13. Line the bottom of the greased baking dish with the hash browns and spread around most of the bacon, sausage, scallions and cheese.  Blend the egg mixture together and pour on top. 

 Breakfast Casserole

14. Place the baking dish on the center rack of a preheated oven and cook for 35 minutes.  When finished, remove from heat and let rest for five minutes before serving.  Sprinkle on the remaining bacon, sausage, scallions and cheese.  I like to drizzle on a little hot sauce, too, when serving.  Enjoy!

See Scott's recipe for the Perfect Grass-Fed Burgers with Indiana Sweet Corn

(0) Leave a Comment

Keep Up With The Farm


Latest Posts

by Kami Noland on
  If there are cheese potatoes on the table during the holidays, they will probably be the first...read more
by Kelly Karrmann on
  There's still time left to make more of your Thanksgiving meal.   Thanksgiving is just a week...read more
by Kathleen Moyta on
Whether for Thanksgiving or your annual Friendsgiving, this appetizer is so simple, yet so...read more
by Kami Noland on
  If your Thanksgiving Day menu strays from the traditional or you have multiple gatherings and need...read more
by Kathleen Moyta on
Chilly weather is made for braising. Braising is a simple technique that allows you to transform...read more
by Scott Andrews on
For me, Sunday mornings simply are not complete without Tyner Pond Farm for brunch.  And since...read more
by Scott Andrews on
Fall is a favorite time of year for many.  Along with cooler weather, fall brings football, the...read more
by Kathleen Moyta on
In this house we do Taco Tuesday. But sometimes Taco Tuesday tends to get a little boring.  In an...read more
by Kami Noland on
*Adapted from Recipe.com   Eating seasonal foods in October means apples, pears, squash, root...read more
by Kathleen Moyta on
A few weeks ago Tyner Pond Farm had an online special for their pasture raised ground pork. Don’t...read more