Featured Recipes:
Oink Moo Cluck Farms is a third-generation, small-scale, family operation based in Sunbury, specializing in hogs, beef, and chickens. All butchering is done in-house, and products are available at eight farm markets around central Ohio and for limited home delivery.
In a skillet over medium heat, sauté onions in oil with paprika, 1 tablespoon garam masala, and cayenne until tender. Transfer to a 6-quart slow cooker, then stir in tomatoes, chickpeas, bouillon, and water.
Sprinkle salt, black pepper, and remaining 1 tablespoon garam masala onto roast. Place in slow cooker. Add carrots and eggplant. Cover and cook until meat and vegetables are tender, 7 to 9 hours.
Remove roast from slow cooker, break into pieces, then return to slow cooker for another 10 minutes. Sprinkle with mint and serve over couscous.
Per serving: 682 calories, 18 grams fat (5 grams saturated fat), 61 grams total carbohydrates, 15 grams fiber, 67 grams protein.
Al Dolder had given up hog farming in the 1980s, but never lost the bug. “After the animals and farm equipment were sold, I missed the hogs and would sneak away to an occasional hog show or drive by a neighbor’s farm just to look at the hogs,” he says. He started up again in 2001, and today, Dolder’s Baltimore-based Stonefield Naturals pork and organic vegetables are available at various farmers markets around the state, as well as through special orders.
Toss the julienned carrots and radishes in a medium bowl with 2 tablespoons sugar, 1/2 teaspoon salt, rice vinegar, and sesame oil. Set aside for 1 hour, stirring occasionally.
While that’s going, thoroughly combine all meatball ingredients (ground pork through cornstarch) in a bowl, then form into 16 meatballs. Place meatballs on a parchment-lined baking sheet and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat olive oil in a cast-iron or nonstick skillet over medium-high heat. Cook until browned on all sides and cooked through.
In a small bowl, combine mayonnaise and 2 teaspoons sriracha.
Cut baguette into 4 pieces, then split open lengthwise, just enough to open, leaving the two pieces connected in the middle.
Scoop out some bread from the middle to make room for sandwich fillings. Place on cookie sheet open side down and broil in the oven for 1 to 3 minutes, until lightly toasted.
Spread mayonnaise on insides of bread. Fill each baguette with pickled vegetables, cooked meatballs, jalapeños, and cilantro sprigs. Serve hot.
Per serving: 638 calories, 15 grams fat (3 grams saturated fat), 83 grams total carbohydrates, 4 grams fiber, 41 grams protein.
Brown Bros. Farms is a free-range poultry operation that started as an FFA project in Paris, Ohio, and now specializes in pastured chicken and turkey. Available at select farmers markets, for pickup at locations around the state during the holiday season, or for shipping nationwide.
Separate wings from drums by breaking the bone and cutting through the skin. Preheat oven to 425 F.
Mix together flour, salt, and 1 tablespoon Old Bay together in a large bowl. Wash wings in cold water. Shake off excess water and toss in bowl with flour mixture to coat.
Arrange wings in one layer on two baking sheets lined with aluminum foil. Bake 25 to 30 minutes, until golden brown and cooked through.
In the meantime, make sauce by melting butter in a small pot, whisking in 1 teaspoon Old Bay and lemon juice. Let cool to lukewarm.
When wings are done, turn on the broiler. Flip wings on the baking sheet and broil 3–4 minutes, or until crispy. Toss wings in butter sauce and set on a plate. Dust with more Old Bay and serve with cocktail sauce.
Per serving: 457 calories, 32 grams fat (14 grams saturated fat), 24 grams total carbohydrates, 1 gram fiber, 17 grams protein.
The herd at Pencil Bison Ranch in Urbana has a heritage that can be traced to Custer State Park in the beautiful Black Hills of South Dakota — a lineage that owners Megan and Jeb Pencil say is historically known to produce high-quality bison. Available at the ranch store (by appointment) and at various farmers markets around Dayton.
Mix ingredients for marinade (tomato juice through garlic powder) in a medium bowl. Add bison meat and marinate in refrigerator for 24 to 48 hours. The longer it marinates, the more flavor the bison will absorb.
Soak wooden skewers in water for 10 minutes. Preheat grill. Alternate skewering one piece of bison and one grape tomato (leaving room for olives and pickle spears once the skewers come off the grill). Place skewers on the grill until steak is cooked medium rare, about 3 to 5 minutes, flipping halfway through. Make sure the internal temperature reaches a minimum of 145 F.
Remove from grill and add pickles and green olives to each skewer. Makes about 8 kabobs.
Per serving: 233 calories, 8 grams fat (2 grams saturated fat), 11 grams total carbohydrates, 2 grams fiber, 27 grams protein.
