Blog Authors are employed or involved with Polyface. However, posts will cover a large genre of topics. Statements, ideas and opinions may differ somewhat from practices, beliefs and vision of Polyface.
Heather enjoys gardening, farming, cooking, crocheting, embroidery, and being with family and friends.
Leanna enjoys farming, gardening, knitting, spinning, baking, and anything that has to do with the homesteading lifestyle.
Sheri enjoys family, reading, writing, baking, quilting, scrapbooking, knitting, gardening, canning, and is very active in her church.
Susan enjoys music, hiking, tending animals, gathering flowers and berries, fermenting, cooking, and making cheese.
Connecting Experience, Education and Enthusiasm in Farming.
- Farm Manager - Organic Vegetable Production February 23, 2018
- SUSTAINABLE INTEGRATED FARM February 23, 2018
- Growing Season Internships at Heart 2 Heart Farms February 16, 2018
- Calypso's Farm Educator February 13, 2018
- Former Polyface Apprentice seeking an eager Apprentice February 12, 2018
- Looking for Land to Lease or Business Partnership January 29, 2018
Started Oct 3, 2011
Tag Archives: pork
Oven-Roasted Oriental-Style Pork Backbone Submitted by Sheri Salatin (Polyface, Inc.) 2 1/2 – 3 lbs Polyface pork backbone or spareribs 3 Tbsp. pineapple, peach, or apricot preserves 1/3 cup catsup 2 Tbsp. Soy Sauce 1 tsp grated gingerroot or 1/4 tsp ground ginger 1 clove garlic, minced 1. Place backbone in a 4-6 qt. pot. … Read the Rest
Pigaerator Pork Chops Submitted by Sally Williams (South Arlington Buying Club) This recipe uses a cooking technique called brining. Brining is a process that is similar to marinating but uses a salt and water solution to hydrate and tenderize the meat. This is a great technique for not only pork chops but also boneless skinless … Read the Rest