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How to Render Poultry Fat

The beautiful thing about getting a whole duck or goose is that it gives you so much more than a few meals worth of meat. You also get bones for stock and fat to render. Rendering your own fat is surprisingly easy, especially when done in a slow cooker. You can use poultry fat to […]

Okonomiyaki: Savory Cabbage Pancake

Possibly one of the most enjoyable ways to eat cabbage is in okonomiyaki, a Japanese-style savory pancake. In Japanese, okonomi means “how you like it” and yaki means “grilled” or “cooked.” Okonomiyaki is customized to what you like or what you have on hand, but alway includes cabbage. The batter is made with flour, eggs […]

Pasta with Fennel Sausage & Swiss Chard

This is my favorite no-fuss dinner—pasta with lots of greens and a flavorful sausage. It comes together in 30 minutes and might be the perfect thing after all the extravagant holiday meals. While the pasta water heats, clean the chard and slip the sausage out of its casing. While the pasta cooks, toss the sausage in […]

Pork & Chive Dumplings

Dumplings. Gyoza. Potstickers. They go by many names, and they’re all delicious. Here’s a recipe for Chinese-style pork and chive dumplings. For the dumpling filling, it’s important that your meat is not too lean. Fat is flavor! Our pork grind is generally about 15% fat, perfect for a succulent and flavorful dumpling filling. Hand-filled dumplings are time consuming, […]

It’s Burger Time!

The days are getting longer, the nights are getting warmer, and we’re ready to fire up the grill and eat some burgers! While a traditional grilled hamburger made from our 100% grassfed beef tastes good any day of the year, we’ve gathered up some some other burger inspiration for this grilling season. Smoky Pork Burgers […]

Cumin Lamb Tacos

The preparation of the lamb in this recipe is based on a traditional Moroccan dish of steamed lamb shoulder. Seasoned with salt, cumin and garlic, it’s a simple, hands-off alternative to braising that results in moist flavorful meat. You could serve it simply with couscous and roasted vegetables, or you could do what I did […]

Easter Hams and Lambs

Will you be serving a Glazed Ham or Leg of Lamb from The Local Butcher Shop this Easter Sunday? Here are our tips and tricks for cooking your holiday roast. Glazed Ham Take the ham out of the refrigerator 2-3 hours before you plan to warm it. Pre-heat oven to 300 degrees. Put the ham […]

Stock and Schmaltz for your Matzoh Ball Soup

Anticipating the approach of Passover, we’ve been collecting bones and fat from our pastured chickens to fill our icebox with poultry stock and schmaltz. Matzoh Ball Soup is a simple and comforting dish in which these ingredients will really shine. Pick up some matzoh meal and come on by, we’ve got pastured eggs for you […]