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Field and Food

Revive. Recharge. Reset. Insightful notes and inspiring recipes from a regenerative way of life.

For this recipe, we partnered with our friends at Fatworks to come up with a creative way to pair their pork lard (rendered from our forested pork) with our pasture-raised ground meat. FATWORKS wants to change negative “Fattitudes” about cooking...
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Nearly every culture has a version of the meatball. And for good reason. It’s a quick and easy way to serve a crowd and its variations are endless. Two styles stand out here in America - Italian and Swedish. 
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Are you looking forward to your Easter spread but a little overwhelmed with menu planning? Let us help. We have lots of experience pairing sides and starters with our pasture-raised meats. Most often, simple and seasonal are your best bets....
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We want to ensure you fully enjoy your forested ham from Grass Roots. So we’ve put together a few tips on thawing, warming and glazing your ham.
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By Our Chef, Phillip Schaaf Bacon ends and pieces are the uneven trimmings left over from squaring up the bacon slab before it is sliced. This recipe is an easy and elegant way to utilize these trimmings for a quick...
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