March 27, 2015 • 0 comment(s)

Customer Appreciation Day

As we mentioned in our previous newsletter,Customer Appreciation Day will be held on Saturday, April 25th starting at 1pm.  Check out our invite at: http://www.evite.com/event/0029GOPXXHSYAEN3MEPEYX7AYSVA4E for full details.  If you are interested in attending please RSVP directly on evite.com or reply to angelabowen@gmail.com. We sent out an official invitation via email which may have went to your spam so if you didn't receive it and would like one please let us know. 
 
Also, we are looking for people who may be interested in doing face painting, caricature drawing,etc. during the event for compensation.  If you are interested, please let us know.  
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March 3, 2015 • 0 comment(s)

Ingredients:

1 quart water
1 cup vinegar
1 large onion
1/4 tsp pepper
4 bay leaves
1 tablespoon salt
10 peppercorns
Boston Butt, Ham or Shoulder Pork Roast

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March 3, 2015 • 0 comment(s)

Ingredients:

3 chiles plus 3 T. sauce from 1 can chipotle chiles in adobo sauce (I substituted 2 dries chipotle peppers)
1 cup pineapple juice
1/2 cup maple syrup
3 T. tomato paste
2 tsp. salt
1 tsp. pepper
6 lb. boneless chuck roast, cut in 8 pieces (I have used bone in also)

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March 3, 2015 • 0 comment(s)

When: April 25th (1PM)

Where: Full Circle Farm - 20997 174th Street Live Oak FL 32060

Details: Join us for Customer Appreciation Day at Full Circle Farm. Below is a high level schedule for the event. We will be inviting all farmers that we work with as well as all restaurants that serve our products. Also, we will be asking various supported vendors to setup booths to share information on their products/services. This is a great opportunity to really see first hand where your food comes from and enjoy time with friends.

Check out our invite for full details and to RSVP.

 

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February 25, 2015 • 0 comment(s)

From Home On The Pasture by Kim Hitzfield There is a misconception that grass-fed beef is always lean, tough, dry meat, but this is not entirely true. There are many factors that go into the tenderness of the meat. If the beef is raised to be lean the meat will be tougher. When raising our 100% grass-fed beef we strive to get as much fat on them as we can. Why is this? Besides the fat making the meat more tender and juicy, unlike the fat on grain-fed beef the fat on 100% grass finished beef is full of healthy omega 3 fatty acid and other nutrients that our bodies need. (For more on the health benefits of grass-fed beef click here). But in spite of our efforts to make our grass-fed beef less on the lean side and more on the fatty side it will never have as much fat as conventionally raised grain-fed beef which is why you must follow a few simple rules when cooking grass-fed beef. So, here are the rules...

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