Windy Meadows Family Farm

Hi Y'all, We are excited to share with you a new project we have been working on here at the farm with the goal of offering you a convenient purchasing option... We are setting up to ship our chicken right to your door! You would honor us if you took and moment to check it out... http://www.windymeadowsdelivered.com Delivery restrictions include a 15 pound order minimum and only to a Texas address. Some orders may be delayed to make sure they are not caught in the mail over the weekend. We would love to hear from you if we can serve you in any way. Blessings, Sarah Hale 903.408.0557 http://www.windymeadowsdelivered.com info@windymeadowsdelivered.com

     We have loved and enjoyed this recipe so many times that I'm sure our version has morphed a little.  Originally my Dad found this recipe on the internet with a chef demonstrating how to do it.  I've looked for the link and will continue to look so that we can give the chef credit.  I will do my best to share it with y'all. Pre heat oven to 400 degrees. Mix together: 5 lbs buffalo style wings 1/3 c olive oil 1/4 c Valentino hot sauce 5 tsps salt 1 &1/2 tsp black pepper Toss with: Approx. 1&1/2 c unbleached flour Lay out coated wings in a greased pan (probably two 9X13 or one 12X18) in such a way that you will be able to turn wings with a spatula half way thru cooking.  Spray wings in pan with olive oil Pam.  Bake 1 hr, turning wing halfway, spraying again with Pam. Meanwhile, in a small saucepan, stir together: 1/3 c apple cider vinegar  1/3 c brown or natural sugar 2 TBS ginger powder 1 TBS...

This is a new favorite chicken recipe for us, so I thought I'd share it. Heat 3 Tablespoons of butter in a nonstick pan over med-high heat.  Cut 1 1/2 - 2 lbs of boneless, skinless chicken breast into pieces, about 1 in cubes.  Toss the chicken with 1 1/2 tsp sea salt, a seasoning mix of your choice*, and 1/4 c unbleached flour.  Put the chicken into the pan when the butter turns a carmel color, a golden brown.  Shake the pan every 30 seconds or so to turn the meat, if necessary, turn with a spoon or tongs.  The chicken is done when a few sides have browned and no more pink is visible.   *For many years I have purchased Hickory B-B-Q rub from the Curry King at the Dallas market and this was our favorite flavor.  This seasoning is no longer available.  Just use your favorite seasoning mix and and adjust the salt if your mix comes with salt in it.   The family votes that this is really good.

This is the crew that keeps things running at Windy Meadows.  We are so thankful for all of you!!

This is a really simple recipe that I like to dress up a cup of broth on a cold day. 1 qt of WM broth 1/2 tsp of dried ginger 1/2 tsp of dried garlic 2 farm fresh eggs, beaten Heat broth to a simmer.  Add ginger and garlic.  Pour in beaten eggs, stirring quickly.  Enjoy!

 This is some Kimchi ready to ferment.  We have been going thru a lot of it recently.  So delicious.  The rye grass is popping up all over right now.   This is the new baby calf.

We are getting a lot of okra from a friend right now.  Lots and lots.  So I thought I would share with you all our recipe for okra gumbo.  It's really simple:  1-2 lb. Windy Meadows chicken sausage (I prefer the Italian but both are good), 1 onion, 3 TBS butter or chicken fat, a can of whole tomatoes(I use a quart of home canned), and a mess of okra.  Dice the onion and begin to saute in a 3 quart pot using the butter or chicken fat.  When the onion is softened add the sausage.   Make sure to brown the sausage until the moisture is cooked out of the pot and only the chicken fat remains.  Add the tomatoes and okra that has been cut into approximately 3/4 or 1 in sections(do not add any okra that is tough or stringy!).  Allow to simmer for 20 minutes with lid on pot. Stir occasionally.  Salt and pepper to taste.  Enjoy with cornbread, crackers, or over rice.  8-10 Servings.