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.
- HEY POLYFACE TRIBE MEMBERS: THIS SYSTEM WANTS YOU: November 21, 2017
- Central VA Raw Dairy and Grassfed Meat Farm Offering Internship November 21, 2017
- Farm needs help/sustainable farmer November 14, 2017
- Full Time Packer/Sorter November 9, 2017
- Lead Packer/Sorter November 9, 2017
- Looking for grazing lease November 9, 2017
- Looking to learn farming; young aspiring future farmer wanting to just get started! August 15, 2017
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