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Our Favorite Pickled Eggs

This is our favorite recipe for pickled eggs, a spring treat when the hens start laying a lot of eggs! It's similar to "German" pickled egg recipes and came from a Montana pioneer friend that he got from his mother. These are great to eat plain, or make a superb egg...

All About…Brining

      Brining, or soaking food in heavily salted water, is a very old method for preserving and curing foods. The meat is submerged, for hours or days, depending on its weight, in a salt solution, and during this time osmosis occurs, increasing the...

All-Purpose Brine

    This recipe should make enough brine for half a pig's head weighing 6 pounds; half the recipe will be enough for a beef tongue weighing 3 pounds or the equivalent weight of pork or lamb tongues.  

Brine for Pork

    Although brining, soaking food in a heavily slated water, has been heralded as a new way to impart flavor to today's lean pork, it is really a very old method used for preserving foods. When the meat is submerged, for hours or as long as a day or two,...

Pork Stock

    Admittedly not as useful as veal or chicken stock, pork stock nonetheless makes a good basis for certain soups and for sauces to accompany pork. Use only uncured pork bones to make it. The smoky flavor of ham bones or those from other cured cuts would...

About Bone Marrow

      Marrow is the soft, creamy, high caloric substance found in the center of the bones. According to Waverly Root, in his reference work Food, bone marrow is "the rather mucilaginous matter which fills bones and is considered a particular delicacy by...

Fleur de Sel

    This is the French name for the first harvest of salt produced in the coastal regions of France by evaporating seawater in a series of ponds. Harvested by hand, fleur de sel is prized for its crunchy texture and delicate taste. Full of minerals, this...

Parsley Salad

    This salad is typically served, English style, with Roasted Marrow Bones and rustic bread. Parsley mixed with the pale green leaves from celery hearts and peppery wild arugula cuts through the richness of the marrow. Be sure to use flat-leaf parsley. If...

Roasted Marrow Bones

    This is the dish that started me on my bones journey. Scooping out the soft, warm marrow and spreading it on crisp toast is a sensual delight. A touch of salt, and all is right with the world. I suggest two marrow bones per person, since it is a very...

Braised Short Ribs

    There are two different cuts of short ribs. Larger ones are cut into individual pieces between the bones. Cross-cut ribs, or flanken, are strips cut across the bones against the grain. For this recipe use cross-cut ribs and cut them into rectangular...
About Bone Marrow

About Bone Marrow

      Marrow is the soft, creamy, high caloric substance found in the center of the bones. According to Waverly Root, in his reference work Food, bone marrow is "the rather mucilaginous matter which fills bones and is considered a particular delicacy by...

Roasted Marrow Bones

Roasted Marrow Bones

    This is the dish that started me on my bones journey. Scooping out the soft, warm marrow and spreading it on crisp toast is a sensual delight. A touch of salt, and all is right with the world. I suggest two marrow bones per person, since it is a very...

How To Make Ground Beef & Organ Meat Mixture

How To Make Ground Beef & Organ Meat Mixture

    If you prefer to make this at home, you can purchase fresh or frozen organ meat, thaw the meat in the fridge, if frozen, and combine a ratio of 4:1 ground beef to organ meat (for example, 1 pound of ground beef to 1/4 pound of heart) in a food processor...

Grilled Sweetbreads

Grilled Sweetbreads

    Sweetbreads are so delicious, even people who wouldn't normally eat " adventurous" cuts love them, which is why they end up on so many restaurant menus. Sweetbreads are most often prepared breaded and fried, but in this simple grilled preparation they...

Grilled Chicken Heart Skewers

Grilled Chicken Heart Skewers

    This recipe is so simple, so delicious, and so crowd-pleasing. It's also an friendly entry into the world of heart, since chicken hearts are mild and meaty and easy to work with. They are an excellent addition to a summer BBQ, a great protein-filled...

How to Clean Heart

How to Clean Heart

  For All Hearts, except chicken hearts: Trim the hard, white exterior fat and any visible membranes with a sharp paring knife, and cut out visible arteries, veins, or other non-muscle meat from the top of the heart, then rinse thoroughly with cold water. You...

How to Clean & Prep Kidneys

How to Clean & Prep Kidneys

  To prepare kidneys for cooking, begin by removing any outer fat or membranes. Cut the kidneys in half lengthwise and remove the tough white gristle from the inside. Once this is done, rinse in cold water and, to reduce some of the stronger flavor of the kidney,...

Tongue Tacos

Tongue Tacos

    This recipe demonstrates that healthy eating can be simple and fun, organ meats need not be intimidating, and teaching children the value of nutritious, nose-to-tail eating can be fun and valuable family activity.    ...

Whipped Bone Marrow Butter

Whipped Bone Marrow Butter

    This condiment is so rich and delicious I can't believe how easy it is to make. And it's a serious upgrade to generic unsalted butter (which, granted, is pretty good, but this is way more impressive!) It has a rich, tongue-coating umami taste that makes...

Brine for Pork

Brine for Pork

    Although brining, soaking food in a heavily slated water, has been heralded as a new way to impart flavor to today's lean pork, it is really a very old method used for preserving foods. When the meat is submerged, for hours or as long as a day or two,...

Pork Stock

Pork Stock

    Admittedly not as useful as veal or chicken stock, pork stock nonetheless makes a good basis for certain soups and for sauces to accompany pork. Use only uncured pork bones to make it. The smoky flavor of ham bones or those from other cured cuts would...

Rolled Pig’s Spleen

Rolled Pig’s Spleen

    Please do not be deterred; spleens are a joy to cook with and eat, and the texture is not dissimilar to liver. Eat with very thinly sliced raw red onion and cornichons (make your own here).    

Sausage and Seasoning Chart

Sausage and Seasoning Chart

      You can use the Basic Sausage Recipes to create a variety of different sausages by simply altering the spice kit. Use these charts to help simplify the process!     This information is an excerpt from In the Charcuterie by Taylor...

Basic Recipes for Sausage

Basic Recipes for Sausage

  These are basic combinations to use as foundations for any sausage recipe!     Poultry OR Rabbit 3 3/4 pounds Poultry or Rabbit, boneless and skinless 1 1/4 pound Pork Back Fat 2 Tbsp. Fine Sea Salt ------------ 5 pounds Basic Poultry or Rabbit...

Basic Sausage Method

Basic Sausage Method

    The process for making nearly every kind of sausage begins with the same steps. First, you assemble a spice kit and cut the meat. Next, you mix the meat with spices, leave it to marinate for a while, and then grind it. Once it is ground, the meat is...

Air Fryer Pork Belly Bites

Air Fryer Pork Belly Bites

      These flavorful, crispy bits of pork belly will be a repeat snack for any occasion! A perk using the air fryer is there is hardly any mess as opposed to traditional methods of preparing these tasty nibbles! Feel free to season/marinade in whatever...

About Sausage Skin (Casings)

About Sausage Skin (Casings)

This is an excerpt taken from Charcuterie from Scratch by Tim Hayward Purchase the book here. Note on sausage (skins) casings; Sausage skins, or 'casings,' are traditionally made from cleaned lengths of the digestive tract. There are obviously some fairly stringent...

All About…Brining

All About…Brining

      Brining, or soaking food in heavily salted water, is a very old method for preserving and curing foods. The meat is submerged, for hours or days, depending on its weight, in a salt solution, and during this time osmosis occurs, increasing the...

All-Purpose Brine

All-Purpose Brine

    This recipe should make enough brine for half a pig's head weighing 6 pounds; half the recipe will be enough for a beef tongue weighing 3 pounds or the equivalent weight of pork or lamb tongues.  

Brine for Pork

Brine for Pork

    Although brining, soaking food in a heavily slated water, has been heralded as a new way to impart flavor to today's lean pork, it is really a very old method used for preserving foods. When the meat is submerged, for hours or as long as a day or two,...

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
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