Recipes

   Robyn Joyce can usually be found at her Memphis based catering company, A Catered Affair. When we heard she was opening up a new restaurant, we knew we had to snag her recipe for the Brisket Biscuit for this month's box. Opening soon, By the Brewery, promises to be an easy brunch spot located on Tennessee Street in Memphis. This brisket recipe is just a taste of the great things to come!     Ingredients 1 1/2 Pounds Beef Brisket 3 Tbsp Olive Oil 1 Medium Onion, Sliced 2 Cloves Garlic, Chopped 1/4 Cup Water 1 1/4 Cup Low...

     Leighann has been a supporter of the farm for years, and we absolutely love her butcher shop in New Orleans! Guy Fieri even stopped by on his show "Diners, Drive-In's and Dives" a few months back. So we knew we had to ask her for her favorite glaze recipes to go with your ham this month!       Preparing Your Ham Preheat your oven to 325. Once you have your glaze ready, brush your ham with it and then place the ham in the oven. You will want to brush on more about every 20 minutes. When your...

Chef Gulotta and his team make a mean Vermicelli bowl down in New Orleans. It's the perfect meal for any kind of weather. The idea of making one of these bowls seems a little daunting, but Chef Gulotta laid it out for us and is really rather simple.  Once you get your ingredients, you'll see there's a lot of great flavors out there that you can work into your everyday meals. Fish sauce for one is an incredible way to deepen the flavor on almost any dish.           Marinade Ingredients .75lb top sirloin 2 oz coconut oil...

Mary Jennifer Russell from Sugaree’s Bakery in New Albany, Mississippi has shared her recipe for an Heirloom Tomato Galette with a butter and lard crust! We’re suckers for everything Sugaree’s makes and this pastry is no exception!   Instructions for the Butter & Lard Pie Crust Makes 3, 1 pound pie crusts for 9" pie pans   2.15 pounds White Lilly all purpose flour .30 pound lard, cold .70 pound butter, cold grated 2 teaspoons salt .95 pound ice water   Cut together* flour, salt, butter, & lard until the size of peas/beans. Using pastry fork or large serving fork -...