Category: Recipe

27 Jun 2025
Recipe Cassidy Harvey 0 comment

Grilled Lamb Kebabs

Grilled Lamb Kebabs

Tender and flavorful, these Grilled Lamb Kebabs are marinated in a creamy Greek yogurt mixture infused with lemon juice, olive oil, and a savory Greek seasoning blend. The marinade tenderizes the lamb and infuses it with bright, herby flavors. After marinating for 2–4 hours, the lamb is skewered and grilled over medium-high heat for 10–15 minutes, turning frequently until it reaches an internal temperature of 145°F. Perfect for summer gatherings, these kebabs pair beautifully with a fresh seasonal salad or your favorite Mediterranean side.
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Ingredients
  

  • 2 lbs Lamb Stew Meat
  • 16 oz Greek Yogurt
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Lemon, juiced
  • 2 Tbsp Greek Seasoning Mix (oregano, salt, pepper, onion powder, parsley)

Instructions
 

Marinade:

  • Combine yogurt, olive oil, lemon juice, and seasoning.
  • Add lamb stew meat. Cover completely. Refrigerate for 2-4 hours. (The lactic acid in the yogurt helps break down the lamb, making it tender.)
  • Remove from marinade and place on skewers.

Grilling:

  • Heat grill to medium high heat. Set up for direct cooking.
  • Place directly on the grill. Cooking for 10-15 minutes total. Flip skewers every few minutes until the temperature reaches 145 degrees.
  • Serve kebabs with a summer salad/side.
05 Feb 2025
Recipe Cassidy Harvey 0 comment

Lard & Olive Oil Soap

Lard & Olive Oil Soap

This simple lard and olive oil soap recipe (3:1 ratio) creates a rich, moisturizing bar perfect for everyday use. Made with rendered lard, olive oil, and optional essential oils, it’s a traditional, skin-friendly soap that’s easy to craft at home.
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Ingredients
  

  • 12 oz Rendered Lard
  • 4 oz Olive Oil
  • 6 oz Distilled Water
  • 2.4 oz Lye
  • 0.5 - 1 oz Essential Oils (optional)
  • 1 Bunch of Herbs of your Choice (optional)

Instructions
 

  • Prepare: Wear safety gear (gloves, goggles). Weigh ingredients.
  • Lye Solution: Using a heat resistant bowl, slowly add lye to water (never the other way around). The chemical reaction will cause the mixture to heat up rapidly. Stir until the lye is dissolved. Cool to 100°F-120°F.
  • Melt Lard: Heat the lard on the stove until melted, then cool to 100°F-120°F.
  • Mix Oils: Combine melted lard and olive oil in a heat resistant bowl.
  • Add Lye: Slowly pour lye solution into oils. Using a hand mixer or immersion blender stir until “trace” (a custard-like consistency that leaves a trail when mixing).
  • Add Essential Oils: Stir in essential oils if desired.
  • Mold: Pour mixture into the mold, smoothing the top.
  • Cure: Cover, let set for 24–48 hours. Remove from mold, cut into bars. Cure for 4-6 weeks before use.
05 Feb 2025
Recipe Cassidy Harvey 0 comment

Rendering Lard In a Crock Pot

Rendering Lard In a Crock Pot

This simple crock pot lard rendering recipe transforms fresh pig fat into smooth, creamy lard, perfect for cooking and baking. By slowly cooking the fat on low heat, you’ll achieve a clean, mild-flavored lard with crispy cracklings left behind. It’s an easy, hands-off method that requires minimal ingredients and yields a versatile, shelf-stable fat for your kitchen.
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Ingredients
  

  • Fresh pig fat (leaf lard, back fat, or belly fat) - thawed if frozen
  • Water (optional, to prevent burning)

Instructions
 

  • Prepare the Fat: Cut the fat into 1-2 inch pieces.
  • Add to Crock Pot: Place fat in the crock pot. Optionally, add 1/4 cup water to prevent burning.
  • Cook on Low: Set the crock pot to low and cook for 4-8 hours, stirring occasionally.
  • Render: Continue cooking until fat is fully melted, leaving crispy cracklings behind.
  • Strain: Strain the liquid lard through a fine mesh strainer or cheesecloth into a container, discarding the cracklings.
  • Cool and Store: Let lard cool, then store in airtight containers in the fridge or freezer.
14 Mar 2022
Recipe Jen Langdon 0 comment

Lavender Shortbread Cookies

Lavender Shortbread Cookies

Dried lavender is available at Greenacres Michaela Farm.

Simple and sophisticated, these cookies are perfect for tea parties, luncheons, and make the perfect hostess gift when visiting friends. 

Recipe courtesy of Victor Sarringhaus

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Ingredients
  

  • 2 sticks butter
  • 3/4 cup confectioner's sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour plus more for rolling
  • 1 cup cornstarch
  • 1/2 tsp salt
  • 1.5 tsp whole dried lavender buds

Instructions
 

  • In the bowl of a stand mixer, cream together butter and sugar. Add vanilla and beat to combine.
  • In a separate bowl, combine flour, cornstarch, and salt. Add the flour/cornstarch mixture to the butter/sugar mixture a third at a time, mixing after each addition. Add lavender with the final third of flour mixture. Dough will be crumbly.
  • Spread a teaspoon of flour on work surface. Turn out dough and work into a ball. Rub surface with flour. Roll into 1-inch log, wrap tightly with plastic wrap and chill for 30 minutes.
  • Preheat oven to 350º.  Line a cookie sheet with parchment paper or a silicone mat. On a very lightly floured surface, roll dough out to ¼” thick. Cut cookies with a 3" round cutter. Poke holes in cookies with a fork.  These cookies will not spread while baking, so they can be placed close together on the cookie sheet.
  • Bake 18-20 minutes. Color will stay light, but dough will be set. Cool 10 minutes.  Makes 20-24 3-inch cookies.
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