Some of our the best recipes to come out of The FARM Institute's kitchen! Every Friday all summer long the kids host the Family Feast--a celebration of locally grown prepared foods to share with friends and family. We are thrilled to share them with you!
Cincinnati-style Chili (recommended to be used for chili dogs)
2 pounds goat sausage 5 cups water1 bay leaf1/2 teaspoon ground cumin1 tablespoon chili powder1 teaspoon ground cinnamonsalt, to taste1/2 ounce grated unsweetened chocolate 4 cloves minced garlic1 1/2 c diced onions2 tablespoons white vineg
Products (Onion, Goat Meat)

Grilled Lamb Shoulder Chops with Garlic Rosemary Marinade
Use FARM Institute lamb shoulder chops in...  Grilled shoulder lamb chops with garlic rosemary marinade Prep: 5 minutes Cook: 35 minutes Marinade:  1 large garlic clove, pureed 1/2 tablespoon minced fresh rosemary 1 pinch cayenne pep

Tips for cooking grassfed beef!
From the American Grassfed Association  Tips for Cooking Grassfed Beef• Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.

Kale Chips
 Ingredients:  1 big bunch of kale—any type will do!  Olive Oil  Salt  Equipment:  Mixing bowl  Cookie sheet or shallow baking dish 1. Preheat oven to 350 degrees. 2. Wash kale & pat dry. 3. Rip o
Products (Kale)

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Help us bring farm to table full circle in a new teaching kitchen.

2015 FARM Camp
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