Larry

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 1 year, 7 months ago

    DINNER: Maple Valley deviled goose eggs. Cold pasture-raised turkey on Freedom Valley Farm spinach salad with olive oil and balsamic vinegar.

  • Larry posted a new activity comment 1 year, 7 months ago

    That\’s great Fred! We\’re excited to have you here!

  • Larry posted an update in the group Group logo of Pick Up NewsPick Up News 1 year, 10 months ago

    Hello Harvest Partners! I’m making this post to the “Pick Up News” group on the Harvest Partners Connection private site in order to do some testing on the automated e-mail feature and some new functionality I just added. As you may recall, we set up this group so that any posts made to the website will also trigger an e-mail given that…[Read more]

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 1 year, 11 months ago

    BREAKFAST: Maple Valley Farm eggs cooked over-easy in pastured pork lard and served atop toasted Scholar’s Inn Bakehouse whole grain rye toast with butter and topped with hollandaise sauce (egg yolks, butter, lemon juice, water, salt.) Fresh, home-made Italian Sausage patties (recipe below). Whole, raw milk with oil from fermented cod…[Read more]

  • Larry posted an update 2 years ago

    Larry will be presenting “Navigating the Natural Foods Market: Improve Your Health and Don’t Get Ripped Off” at Hoosier Crossfit at 501 N. Rogers, Suite C on Sunday, November 1st at 3:30 p.m. These people have a workout philosophy that as a former cross-country and track runner and college wrestler, I really appreciate. The concepts involved…[Read more]

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years ago

    DINNER: Irish Dexter grass-fed T-bone, tenderized with jaccard tenderizer and duck fat. Freedom Valley Farm yellow potatoes with sour cream and butter. Collard greens and french sorrel (Bread and Roses Nursery) in duck fat.

  • Larry and Profile picture of Amy MetzgerAmy Metzger are now friends 2 years, 1 month ago

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years, 1 month ago

    DINNER: Roasted Maple Valley Farm duck. Salad made from Freedom Valley Farm mixed greens, micro greens, zucchini, tomatoes, radishes and green onions with home-made mayonnaise, walnuts, dried figs and vinaigrette dressing. Sweet potato slathered with duck fat. Soaked and roasted walnuts, pecans and almonds.

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years, 1 month ago

    DINNER: Fresh Maple Valley Farm pork bratwurst (no nitrates, no msg.) Salad made from Freedom Valley Farm mixed greens, micro greens, zucchini, tomatoes, radishes and green onions. Home made dressing from olive oil, balsamic vinegar, dijon mustard, raw egg, walnuts.

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years, 1 month ago

    DINNER: Slow cooked grass-fed short ribs topped with an organic pear and cranberry gravy. \”Forbidden\” black rice. Cauliflower. DESSERT: Grant\’s home made cinnamon rolls made from organic spelt flour, eggs, coconut palm sugar, milk, butter, cinnamon and yeast. Frosted with butter, cream cheese and Maple Valley Farm maple syrup.

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years, 1 month ago

    DINNER: Grilled lamb chops prepared with a salt rub and duck fat. Roasted brussel sprouts. Peas with butter and green beens with bacon fat.

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years, 2 months ago

    DINNER: Whole oven-roasted chicken. Roasted root vegetable mix (carrots, beets, potatoes), with coconut basil pesto sauce.

  • Larry posted an update in the group Group logo of The Daily MenuThe Daily Menu 2 years, 2 months ago

    BRUNCH: Scrambled eggs in bacon grease topped with leftover chunks of lamb and sirloin steak with green and red peppers, yellow squash and green onions and a light gravy made with meat broth, garlic, soy sauce and a little corn starch. Also zucchini bread toast from home made organic sourdough spelt flour (slathered with butter). Glass of raw…[Read more]

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