There is so much more to a good cut of beef than what ends up on the dinner plate.
For generations, families knew how to use the whole animal. Bones became broth, liver became pâté, and marrow was turned into something rich and delicious. These foods weren't fancy or unusual. They were simply part of the way we cooked.
Join me at Well Folk Farm for a hands on, practical morning learning how to bring some of these traditional foods back into your own kitchen.
Date: January 30th
Time: 10:00 AM to 12:00 PM
Location: Well Folk Farm, Lititz, PA
Directions will be emailed upon registration. Please check your spam folder.
Investment: $99.00
• Beef bones and how to make a rich, flavorful broth
• Bone marrow and its many uses
• Beef liver and simple ways to prepare it
• Oxtail and the beauty of slow cooking
• Beef tongue and how to make this traditional cut approachable
• Bone Broth: How to use beef bones to make a rich, flavorful broth at home.
• Liver Pâté: How to prepare beef liver into a smooth, savory spread that is easy to enjoy.
• Bone Marrow Butter: How to turn nutrient rich bone marrow into a delicious butter for everyday meals.
We'll talk about sourcing quality organ meats and bones, preparation methods, and practical ways to incorporate these traditional foods into your family's meals.
You'll have the opportunity to sample everything we make during class. Because learning about these foods is one thing, but actually tasting them is another!
• Recipes for bone broth, liver pâté, tongue tacos, and bone marrow butter
• A portion of the liver pâté made during class
• A bag of beef bones to make your own broth at home
• Practical knowledge and confidence to use more of the whole animal in your kitchen
Using the whole animal is about more than nutrition. It's about resourcefulness, honoring the food we have, supporting the farmers who raise it, and bringing traditional kitchen skills back into everyday life.
You don't have to be an adventurous cook to get started. You just need a willingness to learn something new.
Come gather around the table, try something different, and leave with a few new skills to carry home.
I can't wait to welcome you to the farm!
There is so much more to a good cut of beef than what ends up on the dinner plate.
For generations, families knew how to use the whole animal. Bones became broth, liver became pâté, and marrow was turned into something rich and delicious. These foods weren't fancy or unusual. They were simply part of the way we cooked.
Join me at Well Folk Farm for a hands on, practical morning learning how to bring some of these traditional foods back into your own kitchen.
Date: January 30th
Time: 10:00 AM to 12:00 PM
Location: Well Folk Farm, Lititz, PA
Directions will be emailed upon registration. Please check your spam folder.
Investment: $99.00
• Beef bones and how to make a rich, flavorful broth
• Bone marrow and its many uses
• Beef liver and simple ways to prepare it
• Oxtail and the beauty of slow cooking
• Beef tongue and how to make this traditional cut approachable
• Bone Broth: How to use beef bones to make a rich, flavorful broth at home.
• Liver Pâté: How to prepare beef liver into a smooth, savory spread that is easy to enjoy.
• Bone Marrow Butter: How to turn nutrient rich bone marrow into a delicious butter for everyday meals.
We'll talk about sourcing quality organ meats and bones, preparation methods, and practical ways to incorporate these traditional foods into your family's meals.
You'll have the opportunity to sample everything we make during class. Because learning about these foods is one thing, but actually tasting them is another!
• Recipes for bone broth, liver pâté, tongue tacos, and bone marrow butter
• A portion of the liver pâté made during class
• A bag of beef bones to make your own broth at home
• Practical knowledge and confidence to use more of the whole animal in your kitchen
Using the whole animal is about more than nutrition. It's about resourcefulness, honoring the food we have, supporting the farmers who raise it, and bringing traditional kitchen skills back into everyday life.
You don't have to be an adventurous cook to get started. You just need a willingness to learn something new.
Come gather around the table, try something different, and leave with a few new skills to carry home.
I can't wait to welcome you to the farm!
