The farmers bowl is a source of nourishment.

The farmers bowl is built around a high quality, nutrient dense protein source such as:

Grass-fed beef &/or organs,
Lamb
Pasture raised pork
Chicken
Bison
Etc.

All meat is cooked in animal lard & seasoned with Redmonds Real salt.

We cook it in a pan on the stove until meat is no longer raw.

Farmers always include seasonable vegetables to compliment the animal based protein sources. Steamed veggies seem to be more easily digestible & most time efficient to prepare. Some to include but not limited to:

Cauliflower
Broccoli
Handfuls of Japanese sweet taters &/or yams are great tasting carbohydrates that fuel the farmer based on the daily energy needs.
Sweet Potatoes
Green Beans
Asparagus
Beets
Brussel Sprouts
Eggs

Steamed veggies seem to be more easily digestible & most time efficient to prepare. Before steaming we like to soak the vegetables in an Apple Cider Vinegar/water bath- its a natural disinfectant & it also seems to provide a little extra flavor in the process of steaming.

Redmonds Real salt is the only way we season the vegetables; a little sprinkle while they steam & a little more when they're done.

We steam our veggies using an ‘Our Place’ Always pan & steamer. Steamed taters, cauliflowers & brussels are looking to run you approx. 10-12 minutes, whereas veggies such as broccolis & asparagus can be steamed and prepared in closer to 5-6 minutes. It's better to steam on a light simmer & remove the water, kill the heat and cover to let the steam slowly cook the veggies; otherwise you will wind up with mushy, soggy veggies. & no one wants that.

Eggs are an added fat & protein source to the bowl based on availability. If our hens are layin’ em, we are eatin em.

A handful of berries, apple slices or mangos ensure that the farmer is getting a wide variety of nutrients and minerals, but also add an excellent flavor to tie it all together.