The eggs you purchase at the farm stand at Minnesota Fresh Farm come from Nelson Grass Farm. You can purchase their eggs here anytime during our regular business hours, Tuesday through Sunday, 10 am to 6 pm. On Thursdays, we're open until 7 pm. The farm stand is open May 1 through October 31.
Farmers with Integrity
Ryan and Desiree Nelson are passionate about taking care of their soil, and managing the animals and the land to provide you with pasture raised meat and eggs.
They started their own farm in 2012. They raised 200 broiler chickens, 50 laying hens and 8 pigs. Since then, they have grown slowly, expanding their knowledge each year. They are never done learning and look forward to improving their business.
They are now in their tenth growing season, and they can see the difference their regenerative farming practices have made on the soil and the plants. This only makes their food more nutrient dense for their family, and yours.
They started their own farm in 2012. They raised 200 broiler chickens, 50 laying hens and 8 pigs. Since then, they have grown slowly, expanding their knowledge each year. They are never done learning and look forward to improving their business.
They are now in their tenth growing season, and they can see the difference their regenerative farming practices have made on the soil and the plants. This only makes their food more nutrient dense for their family, and yours.
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Nelson Grass Farm also sells chicken meat direct from their farm. You may order from them directly and they will drop it off at our farm stand.
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Making Your Own Chicken Stock
"There are many different chicken stock and broth recipes out there. And just as many techniques of how to make them and in what type of cooking vessel! I think the best approach is to do a little reading. Research and find what will work for YOU. Because you are the only one who will make it and you will come to realize the benefits of making your own stock or broth from quality raised chicken.”
- Farmer Desiree
CHICKEN STOCK
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) |
Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer. This recipe is from https://www.westonaprice.org/health-topics/food-features/broth-is-beautiful/ |