Cooking farm-to-table at home- 4/13/20

Happy Monday!

Another week, and another opportunity to deep clean the kitchen. Who am I kidding, with all the building going on at the farm and on the website, I'm stacking more plates in the sink than ever before. 

An easy week-day meal that doesn't require more than 2 pans (because that's where I'm at these days) is skillet potatoes, skillet steak, and wilted kale. If I'm feeling extra, which I probably will, I'll just throw the kale in the skillet to wilt in the steak juices. The key to it all is a well-seasoned cast-iron skillet!

Our goal this week is to remember to eat lunch- like a Cobb salad filled with local veggies, or Spicy Steak Lettuce Wraps! We're also going to try and get out to support some of our favorite local restaurants by doing a little take out. 

A little guilty pleasure is breakfast for dinner. While the world is turned upside down you might as well throw a solo brunch party in the evening. And because you have endless time on your hands peruse these 97 Brunch Recipes from bonnappetit.com  and let me know what looks good!

We are in the process of building two new chicken tractors for our pastured poultry operation- so far we've re-learned why "measure twice, cut once" is so important. 

There's also a bunch of updates to our Farm Store. Now, local Hilo residents can purchase local organic vegetables for pick up each week. The vegetables can be purchased by anyone, and there is a subscription option that renews each week or a one-time purchase option. Vegetable subscribers will have the ability to add on items from our members-only store (like salmon, coconut oil, and ghee!)

We also are offering an expanded option for grass-fed beef. Now, you can order 1/4 of a cow, 1/8 of a cow, or 1/16 of a cow. We also have our whole lamb and half lamb available. 

Well, I'm off to paint chicken tractors and feed the chickens. If you have any questions or suggestions let me know :) 

Wishing you all health and aloha,
Brittany