Here is a dish inspired by meat! I made some chicken stock the other day and got some beautiful true free range beef from the farmers market @ wickham park on Thursday. The cut I bought was a rump roast which was weighing in at 3 lbs. It got broke down to chunks, sprinkled with French gray sea salt and braised in the cast iron pan to a nice dark brown. That got tossed into the chicken stock along with some onions, fresh fennel, carrots, rosemary, oregano, garlic and some parsley. This will simmer down for about 6 hours and get nice and tender. Check back later for the next step….

I pulled one massive head of bok choi, 3 bulbs of fennel, 2 beets w/ greens, and some broccoli. Tasty stuff!

Meet Rocky the resident farm boxer, he spends most of his time playing keep away and testing produce on the farm. His favorite is the Lemon Grass. Check back regularly to see what he is getting into, you never know what he will do next…..

Rocky going to town on some organic eggplant!