Radical Roots Farm, LLC

11/06/2024

Find us Saturday mornings in PVD*
9a-1pm (West Hallway)
-baked & frozen patties available.

11/06/2024

The has almost completely passed. Some people are celebrating and others upset about who won. One thing I have learned is that we cannot control all aspects of life but the one thing that we can is our
👨‍🌾 We set out 8 years ago on a mission to bring the best quality proteins to your family because we understand that peoples health outweighs many things in life.
🇺🇸The constitution says “We the people”. We have a duty to protect one another no matter who the president is. Over the next 4 years and beyond, let’s come together as a community and enjoy our time here on this planet. To positivity, health, and happiness!

10/31/2024

🍁 Great comfort food for the winter

Spicy Jalapeno and Cheese Beef Pie with Leftover Brisket 🌶️

Ingredients:
1 pound of brisket, cooked and shredded
2 jalapenos, chopped (remove seeds for a milder flavor)
1 onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pie crusts (homemade or store-bought)

Instructions:
Preheat the Oven
Preheat your oven to 375°F (190°C).

Sauté the Veggies
In a large skillet over medium heat, cook the chopped onion and minced garlic for about 3 minutes until softened.

Add Jalapenos
Add the chopped jalapenos to the skillet and sauté for an additional 2 minutes, releasing their flavor.

Make the Roux
Sprinkle the flour into the pan, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.

Add Liquids
Slowly pour in the beef broth and heavy cream, stirring continuously to prevent lumps. Cook until the mixture begins to bubble gently and thickens to your desired consistency.

Add the Filling Ingredients
Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Heat until the cheeses melt and the filling is well-mixed.

Prepare the Pie Crust
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the prepared brisket mixture into the pie shell.

Top with Second Crust
Place the second pie crust on top of the filling. Press the edges together to seal the pie, and cut small slits in the top to allow steam to escape.

Bake
Transfer the pie to the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve
Let the pie cool for a few minutes before slicing. Serve warm and enjoy the gooey, savory goodness!

Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 6

10/28/2024

10/11/2024

Half lamb box for a customer ✨ 🐑

10/04/2024

Beef restock!

10/04/2024

100% grassfed and finished lamb raised in pasture and forest. Gulf Coast Native sheep 🍁 🐑 ✨

10/04/2024

Better than American 🇺🇸 made we are Veteran ⛩️ Operated

Support Made in the USA! 🇺🇸

Liberty Tabletop has everything you need for your kitchen, tabletop, and home all made in the USA. 🍽 ➡ https://libertytabletop.com/shop/

10/02/2024

Check out this retreat!! Amelia is awesome and very knowledgeable it will be an incredible experience

Do you live in Boston, New York, Providence, Hartford, or another city-type area full of stressed out people?
Would you do me a favor?
I created a poster for my Wild Within Retreat. Can I send you one that you can put up in your town somewhere? Please comment or message me!
Moss photo for attention...

10/02/2024

🏗️ The Ports are on strike and you may be worried about feeding your family, you don’t have to as a local grass fed finished farm we have better quality meat then what was in the store.

🐷 with our pork we feed them acorns and a grain ration no swill everything we do is the old fashioned way

10/01/2024

Today is Lincolnshire Day

1st October marks Lincolnshire Day, a chance to celebrate everything the county has to offer, including the Lincoln Red cattle.
During the late 18th and early 19th century a number of Lincolnshire breeders, most notably Thomas Turnell, brought in cherry-red coloured Durham and York Shorthorn bulls and heifers of medium size, some from the well known herds of Robert Bakewell and the Collings brothers. These animals were crossed with the local large, rugged, draught cows to improve conformation. The resulting cattle became known as the Lincolnshire Red Shorthorn.
Today, the Lincoln Red is a feed efficient animal and a good converter of forage, being easily adaptable to regional grazing and climatic conditions. It has a strong broad muzzle and well-placed legs, both characteristics which are vital for a good animal. The feet are sturdy and virtually self-maintaining. They can easily finish-off out at grass and poor grass at that. They also respond quickly when brought in for finishing indoors.

Photo credit: Neil Hodgson