farm tested recipes

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Start by melting 1 cup butter in a large frying pan or Dutch oven. Chop 2-3 cups each onions and celery and sauté in butter. Meanwhile slice and cube one loaf of bread. Set aside. In a large bowl, whisk 8 eggs and 6 cups milk. Add 1-2 TBLP. turmeric, 1 tsp salt, 1 tsp ginger and 1/2 tsp pepper to milk/egg mixture. Mix well. then, add bread cubes and egg/milk mixture to sautéed onion/celery. Stir on low-medium heat, until mixture reaches "clumping" consistency. Transfer into slow cooker and steam on low setting for 4-6 hours. Before serving, melt & brown 2 TBLP butter and pour over dressing in serving bowl. ENJOY!!

Ingredients: 3 lbs beef shanks, 1/2 cup diced carrots, 1/2 cup diced celery, 1 onion diced, 4 cloves minced garlic, 1 tsp dried thyme, 1 cup dry red wine 1-2 cups chicken stock/broth, flour for dusting shanks prior to braising. Prepare: Dredge shanks with flour. Brown well in a Dutch oven at medium heat (add olive oil). Once braised on all sides, remove shanks and sauté veggies in same pot. Add wine & broth. Return shanks to Dutch oven. Simmer for about 3 hours, or until meat is falling off the bone. Serve with mashed potatoes, pasta or rice. Add gremolata or microgreens for garnish, if desired.