Young Tunis lambs at Tamarack Vermont Sheep Farm bask in the warm spring sun. Farmers affectionately refer to the birthing of baby lambs as ‘lambing’. Early spring is the traditional time for lambing, giving the young lambs time to fully develop before the challenges of winter set in. In the winter lambs are kept […]
RECENT FROM HERITAGE FOODS USA
Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale. Our partnering chefs and loyal customers have come to love our yearly cattle shares. This […]
We love finding inspiration from our friends and customers – recipes, meal ideas & photos alike! It is always exciting to hear about what you’re doing at home….
We are most at home with our boots on while visiting farms, but we’ll clean up our act when the occasion calls. This past weekend we shined our shoes and donned our best for one of the most exciting invitations we’ve received. We were off to visit the United Nations! UN Photo/Yubi Hoffmann Heritage […]
“Well,” said Pooh, “what I like best,” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.” ― A.A. […]
On the beautiful Swiss Valley Farm (SVF), in front of a room full of local Newport foodies, farmers and chefs Patrick Martins boldly declared, “Local is a measurement of distance, not taste.” Immediately the row of chefs in the back row nodded in agreement and the farmers sitting in the middle moved to the edge […]
Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.
Ditch the packet this Easter. These easy glaze recipes are simple enough to pull together in 5 minutes and will leave everyone at your table beyond impressed. Each recipe makes enough glaze for a 10 lb ham. Simply double the recipe for larger hams.
Ted and his son tried our Corned Beef Brine this past St. Paddy’s with great success! They came up with a few suggestions for cooking the brisket once it has finished in the brine….
We are always looking for new, unique and rare foods from farmer who’s practices celebrate the land and foods they produce. We came across an amazing dried apricot that was unlike any we had before. The skin was thin and delicate leaving the fruit juicy, sticky and tender. The Blenheim apricot, named after England’s Blenheim Place where it is […]