Healthy Eating

Sweet Italian Sausage with Potato wedges and Rosemary


What a delicious way to class up some simple sausage and taters

It’s simple and easy prep.

Do ahead tip:

Pre-cook pieces of sausage and have them in the freezer. It makes for really quick meals and so much better for you than any take out.

It’s easy to use leftovers too.

If you prefer really spicy sausage it would be great with Creekside Meadows Xtra Hot Italian or even our Mexican Style Chorizo.

Recipe serves about 6 people but it’s easy to halve or double it for a crowd.

From Farmer and Cookbook Author Shannon Hayes. The Grassfed Gourmet- if you don’t have her books seriously you should!

2 pounds Creekside Meadows Sweet Italian Sausage- Cut into 8 pieces

1/4 cup coarsely chopped onions

8 medium sized russet potatoes, cut into large wedges

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon cayenne pepper- don’t skip it as it really adds to the taste

1 cup dry white wine (see tips below if you prefer not using wine)

4 springs of fresh rosemary

Preheat oven to 350F

Heat 2 tablespoons lard or olive oil over medium heat in a large oven proof pot or cast iron skillet or dutch oven.

Brown the sausages 3-5 minutes each side- you aren’t cooking them through just browning them. Remove and cut into pieces about the same size as the potato wedges- I cut my pieces into 2-3 pieces. . Pour off the fat, add another 2 tablespoons of lard or olive oil, add the onions and saute until transparent. Add in the potato wedges and cook about 5 minutes on high heat. Stir often so they don’t stick.

Return sausage and their juices to the pot, add in the salt, pepper, cayenne. Pour the wine over the top, add the rosemary. Cover and bake about 1 hour until the potatoes are pierced easily with a fork.

I served these with some steamed carrots and fresh applesauce.

The dish calls for 1 cup of dry white wine and I know someone won’t like this. Remember the alcohol cooks off and leaves that wonderful flavor behind. I would assume apple cider or chicken broth could be used but of course imparts a different flavor. I have not tried either but let me know if you do try a non-wine liquid so I can share the results!

If you happen to have leftovers….

I cut everything into smaller pieces then add to a frittata or just reheat on the stove top. I warm up a small cast iron pan, add in some olive oil, lard or butter, then saute everything until warmed.


How to cook the perfect 100% Grassfed Steak

Steak from completely Grass Fed Beef is a delight.   What we have found in almost 20 years of not just raising the beef but eating it is that cooking it really is really easy.    

Creekside Meadows Grassfed Ribeye with Asparagus, mushrooms and wild harvested Ramps.

Creekside Meadows Grassfed Ribeye with Asparagus, mushrooms and wild harvested Ramps.

Yes, it's easy.  What causes many problems is for decades cooking in the US has changed, yes it has.  Cookbooks are all about infusing flavor and making simple techniques seem complicated.   

Truly Grassfed Beef does not need to be infused with flavor with added marinades, dry rubs, fancy sauces.   Go simple.   Then you can play around with a bit more later on.

Steaks- always have to be thawed completely.  No exceptions.   You can thaw quickly in a cool water bath in a few hours or a few days in the refrigerator.    

IMPORTANT  Once thawed  your steak needs to come to room temperature.  This can take 30-90 minutes. 

Liberally use a coarse salt.  I like Syracuse Salt Company infused salts.  My favorites are the garlic salt, espresso salt and the alderwood smoked ones.   Or use plain salt then some fresh ground pepper.   THEN let the steaks come to room temperature.   Whenever I have skipped this step my steak has more chew than I prefer.  

Pat the steak dry.  

GRILLING:   One side of the grill should be nice and hot this is where you will sear the steak a minute or so on each side to seal those juices in. THEN move it to the cooler side of the grill to finish for a few minutes with the lid closed.    Wen cooking a thinner like 1" thick steak, this can literally take 3-5 minutes for a medium steak.  Remove to a warm plate and tent with foil.  This is also important as the juices will redistribute in the meat and not pour out all over the plate.  The steak will also continue to cook a few more degrees.

See the juices? You DON"T WANT TO SEE THIS!   I cut the steak too early and just after I took it off the heat.  Those juices are not supposed to be making a mess on the plate.  Rest the steak and no mess!

See the juices? You DON"T WANT TO SEE THIS!   I cut the steak too early and just after I took it off the heat.  Those juices are not supposed to be making a mess on the plate.  Rest the steak and no mess!


PAN COOKING:   I adore cast iron pans and use them often.  I have an old glass top electric range and yes I use cast iron on it.   I prefer gas stoves but haven't replaced this one yet.  

So the cast iron pan must be hot, a tad bit of olive oil, lard or tallow in the bottom should shimmer.    Pat dry the steak and sear on each side a minute or 2.  Then immediately turn the bunner to low.  If using electric this is stricky as it's slow to respond but gas works best.    

Let the steak finish for a few minutes, remove and tent for a few minutes.     

I found that what works even better is once the steak is seared then place pan and steak in a preheated 350F oven to finish- no lid.   Remove steak to warm plate and tent to rest.  

I prefer steak at medium but please don't go more well done as it's just not right.  The steak will be tough and dry which has just wasted our 2 years of caring and grazing for this animal plus the 9 months it's mother carried it and the 2+ years we raised that mother on the farm.  

See nothing fancy.  It's really so simple.    

Now once you have that down you can play with more seasonings if you need to.

Me?  I prefer just to enjoy that delectable full beef flavor the way it's intended.  

So where can YOU get 100%Grassfed Steak?   

Creekside Meadows Farm is the farm!   Find us every Saturday May-October at the Cazenovia Farmers Market, Cazenovia NY.  

We carry Tbones, Ribeyes, Porterhouse, NY Strip, Flank, Skirt, Sirloin.    Supplies do vary but we can fit you with a great steak or burger or chop or sausage.....

We also deliver for those times when we know your Saturday is too busy to make it to us.   AND the farmstore is open Sundays  12-2pm.   




Cooking a great Grassfed Steak doesn't need a grill.    My cast iron skillet is used everyday and makes a great steak too.   From pancakes, to eggs, to veggies to steak.......... cast iron all the way baby!

Cooking a great Grassfed Steak doesn't need a grill.    My cast iron skillet is used everyday and makes a great steak too.   From pancakes, to eggs, to veggies to steak.......... cast iron all the way baby!

Simple Steps to Improve Digestion

Maybe you often have an "off " stomach or indigestion or wonder are you allergic to some foods.   What you may consider is how you eat your food and the quality of  your food.  

1.   Chew your food, chewing releases digestive juices needed to properly digest your food.  Americans seem to be averse to using their pearly whites which is sad because they are designed for chewing and the first step in good digestion.

2.  Stop Juicing and drinking so many smoothies.  Often when you juicy vegetables and fruits there is the pile of fiber leftover.   That fiber is essential to your digestive health.    I sure do love carrot juice but eating carrots is the better option for my health.    If I have to juice 5 carrots to get a glass of juice and 2 cups of fiber is leftover- this is not a good thing.  

3.  Throw out the protein powders, the whey powder, the bone broth powders.   These are highly processed with preservatives and not as good for you as you are led to believe.

4.  Get your protein from high quality well raised meats, cook it the way it needs to be cooked and CHEW IT.   This blog is packed with recipes on how we cook our meats here at the farm.   Plus you can purchase our meats directly from us and I'm happy to help you choose the right cuts plus walk you through some simple cooking methods. 

4.  Make your own broth or stock.  Use it in your cooking for soups, stews, cooking vegetables in, cooking rice in, drink it plain.   It is great for your digestion and great for your joints if you have pain there, mine is greatly improved since adding our own homemade broths to my everyday cooking.

Here is a very simple way to make your own broth.  It's not fancy, it gets the job done and my joints feel so much better since I started this.  


6 or so pounds of roasted bones.   Chicken, Pork, Beef, Lamb- a mix of any you have on hand.  Save all the bones from any meals or stop at the farmstore for some beef bones.  

A big onion or some small ones.  I use up the ones that are starting to sprout or get soft this time of year.   Cut into chunks, skin on

1 big ugly carrot or some small ones.   Go for the ones that aren't so great to eat fresh

a few cups of greens, anything.  Kale, lettuce, chard, parsley, spinach.   Whatever you have around to use up.  

If you want you can add an apple or a peach too.  

a glug of Apple cider vinegar or red wine vinegar- optional.   They say it helps pull minerals out of the bones but then I read it doesn't.   

2 quarts of water or more to just cover things in the pot.   

I prefer using the slow cooker, put on low and let it simmer all day and often overnight.   Or on low on the stove top but keep an eye to add more water as it will evaporate.   

the longer you simmer it the more flavor.  

Instantpot.  I set it for 90 minutes and let it naturally release.   Simple.

Once your simmering/cooking is done.    Let it cool a bit, strain and chill.  Any fat will firm up on the top and remove it the next day.   Now is a great time to do this as I put the pot in the cold garage overnight instead of using of fridge space.    After you remove the fat you can now portion it out in containers or ice cube trays.  I usually do 1 or 2 cup containers and a few trays of cubes and freeze them.    

Use for soups, stews, add to a roast as it cooks, cooking rice or potatoes, saute veggies and add a cube or two of broth for a little extra flavor, or just warm up some and sip in a cup for an easy simple pick  you up especially if your stomach is a bit off.   Feel the icky coming on?   Sip some broth often and keep your nutrition up to fight it off, skip the syrups and pills and magic cure alls.  Boost your body when it needs it, let it do what it's designed to do- be healthy.

Seriously my knees and hips rarely give me problems anymore since I went to broth a few years ago.  Our meals never tasted better and less things to purchase from the stores with questionable ingredients or sources.  

Ready to Eat Good Food?

Join us and join our

Stop by the farm this weekend and shop the farmstore freezers

Order Online and we'll deliver right to your door!