Low and Slow St. Louis Ribs

Jake’s Low and Slow St. Louis Style Ribs Serves 2-3 people per rack *This recipe comes from our meatmonger Daryn – you can follow him online at #havemeatwilltravel  It is during these cold winter months that our cooking moves indoors, but that doesn’t mean you have to go without ribs with this easy oven baked…

Mamma Sow

By Renee Robinson-Seelye 10.20.17 Sometimes my life moves so fast, yet stands still. Raising little ones makes me feel exhaustively busy, yet at the end of some days, I can’t even name five things that I’ve accomplished. Currently I am driving Lucy to preschool 4 times a week. I drop her off at 7:47am, get…

Winter Wheat is coming…

By Renee Robinson-Seelye 10.13.17 Will this Indian Summer ever fade? Technically it isn’t considered an Indian Summer until November; but to us it feels unseasonably warm and dry the past couple weeks. The morning ground has been covered in a hazy fog, and the evening’s temperature moves down quickly with the sun. We have been…

What does a pig say?

By Renee Robinson-Seelye 10.6.17 Noises on the farm are so unique. They are peaceful at times, and unnerving at others. I remember my grandmother saying that one of her favorite sounds was hearing pigs open the lids on the feeders, and hearing the feeders shut after they finished eating. It’s a sound I never spent…

Woodlands

By Renee Robinson-Seelye 9.29.17 On our home farm, we have around 40 acres of woodlands. Woodlands are not necessary for pasture-based farming; however, we utilize half of these acres for our livestock. The pigs love to explore them, and their ability to forage the woods promotes a unique depth of flavor within the meat.  We…

Jake’s Braised Pork Hocks

Jake’s Braised Pork Hocks Serves 2 Fall is here and that brings braising season. Braising is simply cooking items in a small amount of liquid, making sure the item you’re cooking is not totally submerged. This is a classic technique that results in very tender and flavorful meat. These hocks are called fresh because they’re not smoked…

Blood, sweat, and sweet corn

By Renee Robinson-Seelye 9.22.17 We are running into the last couple weeks of our sweet corn season. This late corn isn’t producing as well as we hoped. With the lack of rain this summer, some ears are very small, and others became tough and dull in flavor. In order for the plant to produce sweet,…

Lemon-Dijon Grilled Pork Steaks

Jake’s Lemon-Dijon Grilled Pork Steaks Serves 2 I love pork steaks, and this is a great way to use this cut. With just a little prep the night before, you can have a fairly quick and easy meal. I like to serve this with a simple salad of greens and grape tomatoes, tossed in a…

The next generation…

By Renee Robinson-Seelye 9.15.17 The kids of Jake’s have surely been shining these past few weeks. Each one has stepped up at the markets whenever they are needed. My nephew Parker went to the market with me the week before school started. He was in charge of counting change back to every customer who paid…

How sweet(corn) it is!

By Renee Robinson-Seelye 9.1.17 Summertime is prime-time for great food in Michigan. Right now our sweet corn is at it’s peak of sweetness, the peaches are juicy, and tomatoes are ripe. It feels good to eat seasonal food. It feels so good, that I want to bottle up this feeling and take it with me…

Employee Spotlight – Barry

By Renee Robinson-Seelye 8.18.17 So many people ask about how I come up with something to write about every week. Well, this week I was stumped, and my inner storybook was blank. I was sitting in the office talking with my Mom and Daryn about this very problem, explaining how nothing really out of the…

Jake’s Tailgate Brats with Chili-Lime-Honey Sweet Corn

Jake’s Tailgate Brats with Chili-Lime-Honey Sweet Corn Serves 2 This is a great way to jazz up your tailgate party, while there is still good corn available. Make the butter ahead and bring to your tailgate. These are called compound butters, and they freeze very well. Have the corn and the brats ready to go,…