Our friend Ted made the most of Winter Storm Jonas, cooking up these delicious short ribs. He’s been kind enough to share his recipe with the Heritage Community!
Author: Catherine Greeley
So simple, so versatile – easily our favorite winter side dish.
Relatively inexpensive and packed with nutrients, they are a great way to support an independent farmer during the slow winter season. For this recipe we suggest any combination of potato, sweet potato, onion, leek, rutabaga, parsnip, beet, and sunchoke.
Our secret to getting through the winter cold with a smile is braising. Braising requires minimal prep time and is a great way to prepare healthy lunches for several days at once. The basic technique is the same, whether you are preparing beef, chicken, pork, lamb, etc.
When ready to serve, add anchovy dressing as desired to the kale and onion. Finally, top the salad with the Ricotta Salata and add salt and pepper to taste.
The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker.
The anchovy can be a polarizing subject, but for those of us who love them it is with unparalleled enthusiasm and fervor! No other single ingredient can do more to elevate a dish. As those lucky eaters who have tasted great anchovies know, these tiny little fish are the key to a whole world of flavor.
And so, it is with great excitement we announce the return of our hand-packed, imported Italian anchovies. Written up by Florence Fabricant in the Dining section of The New York Times for their rich meaty fillets, these anchovies are truly “For connoisseurs of very small fish”.
Caught in the Mediterranean, the anchovies are brought back to Bra, Italy where they are packed in salt and allowed to cure for two full weeks. After being cured the anchovies are rinsed, filleted, and hand-packed in extra virgin olive oil.
A huge “Thank You” to all participants for sharing your holiday feast with us!
We are thrilled to announce the winner of our 2015 Heritage Turkey Photo Contest!
Each family submitted photos of their Heritage Thanksgiving Turkey for a chance to win an 18-20lb Heritage Turkey for Thanksgiving 2016. Our inbox was flooded with your submissions, here are the best of the best:
2015 Turkey Photo Contest Winner:
Freyja & Susan
South Berwick, ME
To all of you who support the Heritage Turkey Project, you have truly made this project a success. Thank You!
It would not be possible without your support and enthusiasm over the years.
The name Wagyu refers to any Japanese breed of beef. Kobe is a type of Wagyu, as is Mishima. For the past decade Heritage Foods has sourced Akaushi, a spectacular breed of Wagyu, arguably the most intensely marbled beef breed in the world. Akaushi is the Japanese Red Cow, a national treasure in Japan….
Thanksgiving is right around the corner, kicking off the winter holiday season. For us Thanksgiving is about sharing a meal, creating memories with loved ones. We are proud to help you bring friends and family together to celebrate over a feast of rare and heritage breed foods.
At the core of our business we really have you to thank – we wouldn’t have been able to increase our farmer network over the past decade to roughly 80 farmers and artisans. Likewise, the farmers and artisans would not be able to have increased the availability of these rare products to such an extent without your support and commitment. Of the over 51 million turkeys that will be consumed next week, less than 1% are heritage breed. Each year we have increased that percentage and hope to continue to do so so that heritage turkey will be on the table for generations to come.
orn and raised in Sicily, Saro di Liberto, is no doubt one of the best chefs we have ever met. As is the tradition with most true Italian recipes, his recipe for turkey is very simple. Saro believes that with meat of this caliber, you should treat it lightly and let it do most of the work for you. He would never brine! Enjoy!