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Baker’s Favorite Quick Donuts

    "Fat is flavor! Repeat after me, FAT IS FLAVOR!" This is the mantra we heard from chef Brian Polcyn at a class long ago. And he was, of course, right! There are few better ways to use lard than to fry things. Especially in the fall, there are few things...

Cheese Basics

Equipment for Simple Cheese Making         Stainless steel or enamel pot (NO aluminum)         Slotted spoon         Thermometer         Cheesecloth or linen cloth  (NOT painting cheesecloth)         Rennet ⇒Tablet vs. liquid: use liquid. The tablets yield...

Boiled Ox Tongue

This is a basic way to prep your ox tongue for use in other dishes. A brine is an important step to ensure a flavorful and tender tongue!

Boiled Ox Tongue

Boiled Ox Tongue

This is a basic way to prep your ox tongue for use in other dishes. A brine is an important step to ensure a flavorful and tender tongue!

Beuschel

Beuschel

Beuschel is one of the classics of Austrian cuisine. Often compared to a ragout, this hearty dish is made with offal, usually heart and lungs, and it is served in a delicious, dark brown sauce.

Chicken Fried Heart

Chicken Fried Heart

This simple, yet nutrient dense recipe is one of the best ways to eat heart! Traditionally done in an old seasoned cast iron skillet, I’m sure you can certainly try out those new air fryers and these will still turn out perfect!

The Quenelle Test for All Pâtés

The Quenelle Test for All Pâtés

Before you cook your pâté, you will want to test it, mainly to check for seasoning (if it doesn't have  good bind or if the fat is separating out of it, there's not a lot you can do to remedy it). The most definitive way to do this is to roll a small cylinder of the...

Blood Sausage

Blood Sausage

This recipe helps those trying to find ways of utilizing all that blood that comes with harvesting animals. It can be an acquired taste, yet, if done right, can be some yummy sausage!

Cracklings

Cracklings

Who doesn’t LOVE those crispy little bits of pork skin? Cracklings are cooked briefly, retains it fat, are crispy, chewy, and protein rich!

Tongue Confit

Tongue Confit

Beef or pork tongue has long been an unused or underused organ as of late! It is very mild so usually it’s best smoked just to add flavor to it, but this recipe will do the trick in the flavor profile as well.

Sourdough Pancakes

Sourdough Pancakes

Your family will be asking for these pancakes weekly. Don’t forget to use the “starter” for making bread or rolls.

Turkey Brine Recipe

Turkey Brine Recipe

Turkey. How did it get to be a Thanksgiving thing, anyway? Turns out my family isn't over-fond of roast turkey. The stuffing in the turkey is great, but the turkey not so much.  To solve the problem, I've started cutting the turkey in pieces, brining and smoking it,...

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Pasture Raised Turkey - Bakers Green Acres + the Anyone Can Farm Experience
Gluten Free Recipes