Crown Roast of Pork

Preheat oven to 350 degrees F

Place the stuffed, Standing Crown Pork Roast in a large roasting pan. Cover the pork bones with aluminum foil to prevent the bones from burning. Place a small amount (1/4 to 1/2 inch) of stock or water, beer, or wine in the roasting pan as well. Place the roasting pan with the roast into the oven. Bake until the pork is starting to brown, about 30 minutes at 350 degrees F.

Turn the oven down to 325 degrees F.

Roast the pork for 2 to 2 1/2 more hours, basting the pork occasionally with pan liquid and drippings. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with stock or water or your choice of basting juice.

When the pork is cooked to the proper doneness—an instant-read thermometer should read 140 to 145 degrees F, remove from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.

Here are instructions for making the paper “frills” to dress up your crown roast presentation, courtesy of Martha Stewart.

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What’s for lunch? Kids rise to challenge

Hey kids, it’s time to submit recipes for the 2014 Healthy Lunchtime Challenge.

We’re hoping there may be awareness for certified organic, certified Humane® products. Kids between the ages of 8-12 are invited to enter their recipe, with parent’s help of course!

The Healthy Lunchtime Challenge Cookbook-2013 is available here for download in pdf form. You’ll need Adobe Reader to view. It’s filled with creative recipes appropriate for any meal, not just lunch.

Our favorite, quite naturally, because he’s from Virginia (and likes chicken), is eight year old Campbell Kielb’s recipe for Orange Chicken Lettuce Wraps. You can read a bit about him on page 106 of the cookbook. Here’s his recipe and we suggest you use our certified organic, certified Humane® Ayrshire Farm chicken:

Orange Chicken Lettuce Wraps


  • 4-cloves garlic minced
  • 3-medium boneless, skinless chicken breasts
  • 2-oranges
  • 1-8 ounce can water chestnuts, chopped
  • 1/3-cup rice vinegar
  • 1/3-cup honey
  • 2 T-Liquid Coconut Aminos (or regular soy sauce if no one is gluten or soy sensitive)
  • 1 T-grated fresh ginger
  • 1 1/2-tsp crushed red pepper
  • 8-scallions, chopped, white and green slices separated
  • 3-yellow bell peppers, seeded and diced
  • 3-red bell peppers, seeded and diced
  • 3-orange bell peppers, seeded and diced
  • 3-cups warm cooked brown jasmine rice
  • Romaine lettuce hearts, separated into large leaves


  1. Bring a large pot of water to a boil. Add the garlic and chicken and cook until the chicken is cooked through, about 10 minutes. Let cool, then transfer the chicken and garlic to a bowl and use a fork to shred the chicken into bite-size pieces.
  2. Zest 1 orange then squeeze the juice from both oranges. You should have about 1 cup of juice total. Transfer both the zest and juice to a medium saucepan and add the water chestnuts, vinegar, honey, Liquid Coconut Aminos, ginger, crushed red pepper, and the white scallion slices. Place the saucepan over moderate heat and cook until the mixture comes to a boil, about 3 minutes. Add the shredded chicken and return the mixture to a boil, stirring to make sure the chicken is coated in the sauce. Reduce the heat and simmer for 5 minutes. Add the bell peppers and the greens from the scallions and cook until the peppers are tender, about 5 minutes. To serve, spoon the rice, chicken, and sauce into the romaine leaves.

Makes 8-10 servings

219 calories; 8g protein; 46g carbohydrates; 1.3g fat(0g saturated fat): 295mg sodium.

Let us know if you enter a recipe! E-mail us at

VA Winner recipe




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Best-Ever Beef Tenderloin

Beef Tenderloin

Best Ever Beef Tenderloin

Working time: 5 minutes

Total preparation time: about 40 minutes

2-4 pound aged beef tenderloin, well-trimmed, and tied

  • 3/4 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 2 tsp vegetable oil

For horseradish cream:

  • 1 quart heavy cream
  • 1 packet “Whip-It” whipping cream stabilizer
  • 6 drops (or to taste) tabasco sauce
  • 1/2 tsp. extra-fine sugar
  • 1/2 cup dried horseradish, or 1 Cup fresh finely grated

Preheat the oven to 550° F.

Rub the tenderloin with oil; season it with salt and pepper. In a small roasting pan, roast it in a completely preheated oven for 23* minutes (medium-rare). Transfer the tenderloin to a platter and let it stand, covered loosely with foil, for 15 minutes.

Serve with horseradish cream.

*18 minutes for rare. You can use a meat thermometer to check for doneness, but the internal temperature of the roast will continue to rise about 5° F. during the 15 minutes of standing time.

For the horseradish cream; It is best made several hours ahead.

Mix sugar, tabasco, and stabilizer into the cream. Whip cream to soft peaks (do not over-whip). Add horseradish and continue to whipped-cream consistency. If you over-beat the cream, it will turn to butter. If this happens, add another 1/2 c. cream to the bowl and re-whip.

**Avoid whipping cream if possible as it contains additives which can cause an off-taste in the horseradish cream.

Serves 4-6

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