Ranch to table

Oink Moo Cluck Farms Moroccan Pot Roast

The bounty of small farms in the state means the main ingredients for these meaty dishes are always right around the corner.

Oink Moo Cluck Farms is a third-generation, small-scale, family operation based in Sunbury, specializing in hogs, beef, and chickens. All butchering is done in-house, and products are available at eight farm markets around central Ohio and for limited home delivery.

Oink Moo Cluck Farms Moroccan Pot Roast
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
7-9 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
7-9 hours
Oink Moo Cluck Farms Moroccan Pot Roast
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
7-9 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
7-9 hours
Ingredients
  • 1 large yellow onion (diced)
  • 2 tablespoons olive oil
  • 3 tablespoons paprika
  • 2 tablespoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 14.5-ounce can diced tomoatoes (undrained)
  • 1 15-ounce can chickpeas (drained and rinsed)
  • 2 cubes beef bouillon
  • 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 3 pounds boneless beef chuck roast
  • 5 medium multicolored carrots (cut diagonally)
  • 1 small eggplant (cubed)
  • 2 tablespoons minced fresh mint
  • 6 ounces couscous (cooked)
Servings: servings
Instructions
  1. In a skillet over medium heat, sauté onions in oil with paprika, 1 tablespoon garam masala, and cayenne until tender. Transfer to a 6-quart slow cooker, then stir in tomatoes, chickpeas, bouillon, and water.
  2. Sprinkle salt, black pepper, and remaining 1 tablespoon garam masala onto roast. Place in slow cooker. Add carrots and eggplant. Cover and cook until meat and vegetables are tender, 7 to 9 hours.
  3. Remove roast from slow cooker, break into pieces, then return to slow cooker for another 10 minutes. Sprinkle with mint and serve over couscous.
Recipe Notes

Per serving: 682 calories, 18 grams fat (5 grams saturated fat), 61 grams total carbohydrates, 15 grams fiber, 67 grams protein.

Al Dolder had given up hog farming in the 1980s, but never lost the bug. “After the animals and farm equipment were sold, I missed the hogs and would sneak away to an occasional hog show or drive by a neighbor’s farm just to look at the hogs,” he says. He started up again in 2001, and today, Dolder’s Baltimore-based Stonefield Naturals pork and organic vegetables are available at various farmers markets around the state, as well as through special orders.

Stonefield Naturals Pork Meatball Banh Mi
Print Recipe
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
10 minutes 1 hour
Stonefield Naturals Pork Meatball Banh Mi
Print Recipe
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
10 minutes 1 hour
Ingredients
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish (white or purple)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 pound ground pork
  • 2 tablespoons minced fresh cilantro
  • 3 scallions (chopped fine)
  • 3 garlic cloves (minced)
  • 1 tablespoon Sriracha
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha
  • fresh baguette (for 4)
  • 1 jalapeño (seeded and thinly sliced)
  • fresh cilantro
Servings: servings
Instructions
  1. Toss the julienned carrots and radishes in a medium bowl with 2 tablespoons sugar, 1/2 teaspoon salt, rice vinegar, and sesame oil. Set aside for 1 hour, stirring occasionally.
  2. While that’s going, thoroughly combine all meatball ingredients (ground pork through cornstarch) in a bowl, then form into 16 meatballs. Place meatballs on a parchment-lined baking sheet and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat olive oil in a cast-iron or nonstick skillet over medium-high heat. Cook until browned on all sides and cooked through.
  3. In a small bowl, combine mayonnaise and 2 teaspoons Sriracha.
  4. Cut baguette into 4 pieces, then split open lengthwise, just enough to open, leaving the two pieces connected in the middle. Scoop out some bread from the middle to make room for sandwich fillings. Place on cookie sheet open side down and broil in the oven for 1 to 3 minutes, until lightly toasted.
  5. Spread mayonnaise on insides of bread. Fill each baguette with pickled vegetables, cooked meatballs, jalapeños, and cilantro sprigs. Serve hot.
Recipe Notes

Per serving: 638 calories, 15 grams fat (3 grams saturated fat), 83 grams total carbohydrates, 4 grams fiber, 41 grams protein.

Brown Bros. Farms is a free-range poultry operation that started as an FFA project in Paris, Ohio, and now specializes in pastured chicken and turkey. Available at select farmers markets, for pickup at locations around the state during the holiday season, or for shipping nationwide.

Brown Bros. Farms Maryland Chicken Wings
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Brown Bros. Farms Maryland Chicken Wings
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Ingredients
  • 3 pounds chicken wings
  • 1 cup flour
  • 1 teaspoon salt
  • 1 tablespoon Old Bay seasoning
  • 8 tablespoons unsalted butter (one stick)
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning (more for dusting)
  • cocktail sauce for dipping (optional)
Servings: servings
Instructions
  1. Separate wings from drums by breaking the bone and cutting through the skin. Preheat oven to 425 F.
  2. Mix together flour, salt, and 1 tablespoon Old Bay together in a large bowl. Wash wings in cold water. Shake off excess water and toss in bowl with flour mixture to coat.
  3. Arrange wings in one layer on two baking sheets lined with aluminum foil. Bake 25 to 30 minutes, until golden brown and cooked through.
  4. In the meantime, make sauce by melting butter in a small pot, whisking in 1 teaspoon Old Bay and lemon juice. Let cool to lukewarm.
  5. When wings are done, turn on the broiler. Flip wings on the baking sheet and broil 3–4 minutes, or until crispy. Toss wings in butter sauce and set on a plate. Dust with more Old Bay and serve with cocktail sauce.
Recipe Notes

Per serving: 457 calories, 32 grams fat (14 grams saturated fat), 24 grams total carbohydrates, 1 gram fiber, 17 grams protein.

The herd at Pencil Bison Ranch in Urbana has a heritage that can be traced to Custer State Park in the beautiful Black Hills of South Dakota — a lineage that owners Megan and Jeb Pencil say is historically known to produce high-quality bison. Available at the ranch store (by appointment) and at various farmers markets around Dayton.

Pencil Bison Ranch Bloody Mary Kabobs
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 24-48 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 24-48 hours
Pencil Bison Ranch Bloody Mary Kabobs
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 24-48 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 24-48 hours
Ingredients
  • 1 cup tomato juice (no salt)
  • 3 tablespoons ground horseradish
  • 3 tablespoons olive juice
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon tabasco
  • 1 teaspoon celery seed
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 pound bison loin (sirloin steak) (cut into pieces)
  • 1 pound grape tomatoes
  • 8 dill pickle spears (cut in half horizontally)
  • 8 large green olives
Servings: servings
Instructions
  1. Mix ingredients for marinade (tomato juice through garlic powder) in a medium bowl. Add bison meat and marinate in refrigerator for 24 to 48 hours. The longer it marinates, the more flavor the bison will absorb.
  2. Soak wooden skewers in water for 10 minutes. Preheat grill. Alternate skewering one piece of bison and one grape tomato (leaving room for olives and pickle spears once the skewers come off the grill). Place skewers on the grill until steak is cooked medium rare, about 3 to 5 minutes, flipping halfway through. Make sure the internal temperature reaches a minimum of 145 F.
  3. Remove from grill and add pickles and green olives to each skewer. Makes about 8 kabobs.
Recipe Notes

Per serving: 233 calories, 8 grams fat (2 grams saturated fat), 11 grams total carbohydrates, 2 grams fiber, 27 grams protein.