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More than just Salt!

If you’re cooking, there is a good chance you’re using salt. Why wouldn’t that salt be the one packed with as many minerals and nutrients as possible? Baja Gold has over 90 minerals and trace elements.

2017 Paleo F(x) Review

Paleo f(x)™ 2017 once again ROCKED!   Our family is still, for the most part, in "divide & conquer" mode. Now that we've added 150 broilers, 40 laying hens, 11 pigs and 12 cows to the family with our farming adventures through Mayfield Pastures, there was...

Spaghetti Squash Fritters from Weeknight Paleo

Did we tell you today is our cookbook launch day of our newest book, Weeknight Paleo? Well, it is. And we're super fired up to have brought book # 3 into the world without totally losing (much of) our sanity in the process. As such, we want to share with you one of...

Family Dinner Night Begins in Cobb County!

What happens when you get some folks who are passionate about families, real food and cooking together? You cook up some great food and have a blast doing so! I had the distinct honor of serving on a panel discussing the challenges facing the students of the Cobb...

Cranberry Walnut Muffins

Remember how last time I wrote I promised I was going to get back on the horse and blog more? Well, wouldn't you know it that the very next day I broke our paleocomfortfoods website. In other words, I made that fatal mistake of saying "yes" to an update and then the...

Paleo Substitutions–What works and what does not

Tap tap tap…testing, 1, 2, 3…is this thing on? Wait a minute, we have a blog? And it’s helpful to actually write on it sometimes? Shut the front door! Now if only my memory could serve me better to help me remember what this blogging thing is, and how I do it. I’m...

Bachelordom Wrap Up

For those that have been keeping up with us for the last month, you know that the Paleo Comfort Foods clan has been apart. I've been living in an efficiency apartment in Atlanta thanks to the kindness of a friend. Julie and the kids were fortunate enough to head about...

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Here's a great tutorial from our friend Chef Taji Marie about removing seeds from tomatoes 🍅! ... See MoreSee Less

It's tomato season! Seed those babies like a boss. 🍅🍅🍅 #TuesdayTip

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Our newest family member...a very (700 pounds or so) large (understatement) red waddle boar. We're trying to figure out what to name him. Head on over to http://www.facebook.com/mayfieldpastures or to mayfield.pastures on Instagram and cast your vote! ... See MoreSee Less

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Here's a little glimpse at what's been going on in our day-to-day lives. Taking that whole #pasturetoplate thing to heart! Feel free to follow us at @mayfield.pastures
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Posted @withrepost • @mayfield.pastures Sometimes I (Julie) play farmer while Charles is out of town (doing things like deliver 200# of pork to @chefrichardsb)...and I take over his Instagram. A few of this sights and chores from today:
1. Bringing the chickens some kitchen scraps.
2. Keeping my eye on a hawk as it eyes some new farm residents (more on that later).
3. Opening up a new paddock of grass for our cows (listen to them devour it)!
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We (the kids and I) will collect eggs later this afternoon and will check the turkeys' feed and water supply.
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That all sounds relatively easy and glamorous...but let me tell you that a ton more goes into and has gone into getting these systems in place.
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That egg mobile didn't build itself, and the areas where the cows are had a LOT of work done to get there (go Charles!)! Oh and such tasks are a lot less fun in the pouring down rain or 100 degree heat.
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Many thanks to our buyers club members who support this way of farming and who appreciate what it takes to grow your food!
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#mayfieldpastures #knowyourfarmer #pastureraised #grassfed #holisticmanagement #regenerativeagriculture #fieldtoplate #pasturetopiehole
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Know what today is? Release day for the fabulous Ready or Not cookbook by Nom Nom Paleo - Michelle Tam ! Have you gotten yours? Ordered yours? Made things out of her special pre-order bonus? What's your all-time favorite Nom Nom recipe? We are torn between cracklin chicken and kalua pork. Happy book birthday 🎉 to the whole family! ... See MoreSee Less

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Have you pre-ordered your copy?!? ... See MoreSee Less

Isn’t it nice when Amazon Prime Day spots you a fiver towards the purchase of our upcoming Ready o...

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Ah! The 8 quart Instant Pot is now less than the 6 quart for today's deal! Who has lots of mouths to feed and needs the bigger IP? Who makes large vats of bone broth and wishes they had a bigger IP? Affiliate link below.

http://amzn.to/2sL4uh2
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https://youtu.be/Oy23XmX2Ua4 ... See MoreSee Less

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Jason Seib - AltShift is a phenomenal human being who has created a really amazing resource in his book, Body Beliefs. We have it in hard copy and you'd better believe we are going to take him up on his generous offer here with the digital download. You have nothing to lose and everything to gain by downloading this outstanding book, so take him up on his generosity!
http://altshiftdiet.com/bodybeliefs
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Have you tried Romanesco broccoli (aka Romanesco cauliflower)? Aesthetically speaking, it's my most favorite vegetable. #vegetables #realfood #prettyfood #nofilter ... See MoreSee Less

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Those of you looking for a healthy alternative to Lunchables for the kiddos: here you go. Super excited about this new offering from The Good Kitchen! ... See MoreSee Less

We are excited to announce a solution for the young 'uns. "The Lunchbox" was developed by our chefs ...

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Let's talk hard boiled eggs, since many folks might be doing some dyeing this weekend (and please check out that awesome post from Sustainable Dish - Diana Rodgers, RD on some natural dye choices).
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We HIGHLY suggest doing the steam method to cook your eggs. We use our Instant Pot with eggs from our own hens (eggs we cooked today were about 7 days old), and I've never had such easy-to-peel eggs (note: when I tried eggs that were just laid that day, they were a real bugger to peel. A little age does make the eggs more peel-able). Evidently, steaming is the best way to make your eggs easy to peel.
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Here's our #instantpot method:
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1. Place 1 cup of cold water into the pot.
2. Place the trivet that came with the IP or a steamer basket of sorts into the pot.
3. Put as many large eggs (that fit in a single layer) onto the trivet (for us it was 12 or 13).
4. Place the lid onto the IP, and make sure the valve is set to pressure.
5. Adjust the pressure to low pressure and time to anywhere from 5 to 8 minutes (depends on how well done you like your yolks).
6. When the time is up, use the quick pressure release method (open the valve to venting). When fully depressurized, use some tongs to remove the eggs and place them in an ice water bath until completely cool.
7. Refrigerate until ready to dye or make some deviled eggs (that's our next post)!
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Happy Good Friday/Easter Weekend to all those who observe!
(Picture: the difference between factory farm eggs and eggs from chickens out on pasture. This photo has not been color edited in any way!)
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Exciting day on the farmstead as we welcomed this new little one to the land. Pretty amazing that these creatures figure out how to stand just minutes after birth! ... See MoreSee Less

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Costco making sure people are getting their hands on @dasrobbwolf's newest book 📚 - and for a great price. #wiredtoeat #getit ... See MoreSee Less

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