Mulberry Farm

08/22/2026

Hallo 👋 Looking to see you all Umpqua Valley Farmers' Market tomorrow morning 9AM-1PM. We cannot wait to supply you with the fresh Pork products from Roseburg, Oregon

Another recipe for Spare Ribs using Crockpot with only 3 ingredients

Ingredients:

Mulberry Farm Spare ribs: 4 to 5 pounds, cut in half to fit your slow cooker

Dry rub: 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper

Barbecue sauce: 1.5 to 2 cups of your favorite store-bought or homemade brand (reserve a small amount for brushing at the end)

Instructions:

Prep the ribs: Remove the tough membrane from the back of the spare ribs and pat the meat dry with paper towels.

Apply the rub: Mix your dry rub ingredients in a small bowl. Rub the mixture generously over all sides of the ribs.

Layer in the crockpot: Stand the rib pieces up along the outer walls of the slow cooker with the meat side facing out, or layer them with sauce in between.

Add sauce: Brush or pour the barbecue sauce evenly over the ribs, making sure they are well coated.

Slow cook: Cover with the lid and cook on low for 7 to 8 hours (or high for 4 to 5 hours) until the meat is very tender and pulls away from the bone.

Broil to caramelize: Carefully transfer the delicate ribs to a foil-lined baking sheet. Brush with the reserved barbecue sauce and place under the oven broiler for 3 to 5 minutes until bubbly and charred around the edges.

Ready to serve and enjoy!

Source: www.thereciperebel.com; minedlandrehab.weebly.com; merryabouttown.com

Slow Cooker BBQ Ribs are rubbed with a homemade spice blend, then slow cooked in the crockpot until fall off the bone tender and so juicy!

08/14/2026

Happy Friday everyone,

Have you roast Pork using reverse sear before? The meat will be tender and juicy on the inside and has a nice brown crust on the outside.

🙈 Looking forward to meeting you all tomorrow at Umpqua Valley Farmers' Market 9AM-1PM for your wonderful meat supply.

Let's get into how to roast your Pork now!

Ingredients:

4 to 8 ibs of Mulberry Farm Pork butt or pork shoulder
1/2 tsp. black pepper
1 and 1/2 tsp. garlic powder
1 tsp. salt
Low or no-sodium chicken broth

Instructions:

1. Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven to 300°F.

2. If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it’s a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting.(*See in the bottom 👇)

3. Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.

4. Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.

5. Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.

6. Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.

7. If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.

8. Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Use this time to make your gravy (** How to make your gravy 👇👇) and to finish off your other side dishes and set the table.

9. Preheat the oven to 475F

10. Once the roast has rested, and the oven has preheated, and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown

11. When it’s really nice and browned, take the roast out of the oven and immediately carve it and serve it. Do not let it rest now since it has already rested.

*Health Snack: Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it’s brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.

** How to make your gravy

Ingredients:

4.5 Tbsp. butter or fat rendered from a roast
4.5 Tbsp. all-purpose flour
3 cups drippings from roast (fat removed) or unsalted broth
salt, pepper, and seasonings to taste

Instructions:

1. Melt the butter or fat in a medium saucepan over low heat. Remove from heat.

2. Whisk flour into fat.

3. Whisk in 1/2 cup drippings until smooth. Whisk in another half cup. Repeat until all drippings are used.

4. Bring to a boil over medium-high heat. Reduce heat to low and simmer 1 minute. Taste and add salt, pepper, and seasonings.

5. Strain through a fine-mesh sieve. Serve warm.

Source:

Simple Gravy Recipe https://share.google/Knw0VTChyBLpT8haQ

How to Roast Pork Perfectly https://share.google/j9LhEecQwkwNJfx79

The best method for roasting pork. The meat is tender and juicy on the inside, but brown and crunchy on the outside. Perfect every time!

08/07/2026

See you tomorrow morning Umpqua Valley Farmers' Market 9AM-1PM

An easy recipe for Baby Back Ribs

Easy Fall Off the Bone Oven Baked Ribs

Ingredients:

- About 2 pounds of Mulberry Farm baby back pork ribs
- Salt and ground pepper
- BBQ sauce of your choice

Instructions:

1. Preheat your oven to 275°F (135°C). Set aside a large roasting pan or rimmed baking sheet and aluminum foil.

2. Season the ribs: If your ribs still have a thin membrane on the back, remove it (**See below if you need instructions). Generously season both sides of the ribs with salt and pepper. If using a spice rub, apply it evenly.

3. Wrap with foil: Place the ribs, meatiest-side down, in your roasting pan. You may need to cut the ribs in half to fit. Cover the pan or baking sheet tightly with aluminum foil. The ribs must be well-sealed to prevent drying out. If your foil isn’t large enough, wrap the racks of ribs individually in tight foil packets and place them on the baking sheet.

4. Bake the ribs: Bake for 2 ½ to 3 ½ hours or until the meat easily falls from the bones. I check the ribs after 2 hours to see how they’re doing. Ribs are ready when the meat is cooked through and very tender.

5. Brush the sauce onto the ribs: Remove the ribs from the oven, discard the aluminum foil, and generously brush both sides with barbecue sauce.

6. Broil the ribs: Move an oven rack near the top of the oven and turn your broiler to high. Broil the ribs until the BBQ sauce begins to caramelize, about 3 to 4 minutes. Keep a close eye on them during this step to ensure the sauce doesn’t burn. Enjoy!

**Remove the membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack, then use a knife to gently slide underneath it. Pull the membrane away from the bones using your fingers. If it’s slippery or difficult to remove, use a kitchen towel to hold and pull it off.

Source:

Baking low and slow is the secret to these fall-off-the-bone oven baked ribs. Most of the recipe time is relaxing while the ribs bake in the oven.

08/06/2026

Did you know pork is one of the best meat sources of Vitamin B1 (thiamin)?

Pork is particularly well known for its high thiamin content, which helps the body turn food into energy and supports normal nerve function.

It also provides high-quality protein, Vitamin B6, Vitamin B12, zinc, selenium, and other essential nutrients.

Our Mulberry Farm pork is raised with care and brought from our farm to your family's table. ❤️

🥩 Protein-rich
💪 Packed with essential vitamins & minerals
🌿 Locally raised
🍽️ Tender, flavorful, and delicious

Good food starts with good ingredients — and we’re proud to raise pork our customers can feel good about serving their families.

Support local farmers. Eat local. Know where your food comes from. 🐷❤️

08/01/2026

Meet us today at Umpqua Valley Farmers' Market 9AM to 1PM

Another recipe for ham steak

This sweet and savory pan-fried glazed ham steak requires 1 ham steak, 1 tablespoon butter, brown sugar, maple syrup, and Dijon mustard, and takes 15 minutes to make.

Ingredients and Prep:

- Mulberry Farm Ham Steak: a fully cooked 8oz slice
- Butter: 1 tablespoon unsalted or salted
- Glaze: 2 tablespoons brown sugar, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard (mixed in a small bowl)

Cooking Instructions:

- Warm the pan: Melt the butter in a 10-inch skillet over medium heat.

- Sear the ham: Add the ham steak and cook for 4 minutes until the bottom is golden brown, turn the ham over and cook for 3 minutes until the internal temperature reaches 145 °F then transfer it to a plate.

- Make the glaze: Lower the heat to medium-low, stir in the brown sugar, maple syrup, and Dijon mustard mixture until dissolved (about 30 seconds).

- Coat and serve: Spoon the hot glaze right over the cooked ham steak and serve right away.

This can go with pineapple/ potatoes or eggs for a full meal.

07/25/2026

Another recipe for Friday. It's Italian dish this week. We cannot wait to see you tomorrow at the Umpqua Valley Farmers' Market 9AM-1PM

Classic Pasta Carbonara with Bacon Recipe (35 mins)

Ingredients:

- 12 ounces (225 g) thick-sliced Mulberry Farm bacon
- salt
- 3 large egg yolks
- 1 large whole egg
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup freshly grated Pecorino Romano cheese, plus more for serving
- Freshly ground black pepper, to taste
- 1 pound (450 g) dried spaghetti, bucatini or linguine pasta
- ¼ cup chopped fresh Italian parsley

Instructions:

1. Preheat the oven to 400 (200 C) degrees and line a large tray with paper towels.

2. Arrange 12 ounces thick-sliced bacon on a rimmed baking sheet, or lay them on top of a rack that fits inside, for crispier bacon.

3. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to blot excess fat. Chop the bacon into small pieces.

4. Whisk 3 large egg yolks, 1 large whole egg, ½ cup freshly grated Parmesan cheese cup each of the Parmesan and Pecorino cheeses, ¼ teaspoon salt, and Freshly ground black pepper in your largest mixing bowl. If you have a wide pasta serving bowl, use that to mix and serve.

5. Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add 1 pound dried spaghetti, bucatini or linguine pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out ¾ cup of the cooking water before draining the pasta.

6. Whisk ¼ cup of the hot water into into the egg yolk mixture — this tempers the eggs so they won't scramble.

7. Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more of the pasta water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine.

8. Serve right away, with the remaining grated cheeses on the side.

It’s a must that you serve pasta carbonara as soon as it’s done. For the same reason, pasta carbonara does not reheat well. Once it cools, the pasta soaks up all the egg sauce and the delectable creamy texture will be absorbed.

Source: Classic Pasta Carbonara Recipe - Familystyle Food

Classic pasta carbonara with spaghetti, egg yolks, Parmesan, pecorino, and crisp bacon. Ready in 35 minutes.

07/17/2026

Don't forget to visit us tomorrow at the Umpqua Valley Farmers' Market from 9AM to 1PM 🐖🐖

07/17/2026

20-minute Thai Basil Pork (Pad Kra Pao)

It is best served over steamed jasmine rice and topped with a crispy fried egg.

Ingredients:

- 1 lb Mulberry Farm ground pork
- 5 cloves garlic, minced
- 1 shallot, minced (or 1/2 small yellow onion)
- 3-4 Thai bird's eye chilies, thinly sliced (adjust based on desired heat)
- 1.5 cups fresh Thai basil leaves (or Holy basil)
- 2 tbsp cooking oil
- 1/4 cup water or low-sodium chicken broth
- Fried eggs (1 per serving)

Sauce Mix:

- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 3 tsp soy sauce
- 1.5 tsp white or brown sugar

Instructions:

1. Prepare the Sauce: In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, and sugar until the sugar dissolves.

2. Sauté the Aromatics: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the minced garlic, shallot, and chilies. Stir-fry for 1-2 minutes until highly fragrant.

3. Cook the Pork: Turn the heat up to high. Add the ground pork, breaking it apart with a spatula. Let it cook undisturbed for a minute or two to get a nice, crispy sear, then continue tossing until mostly browned.

4. Combine: Pour in the sauce mixture and the chicken broth or water. Toss everything together for about 1-2 minutes until the pork is coated and the liquid reduces.

5. Add Basil: Turn off the heat. Toss in the fresh basil leaves and stir until they are just wilted (about 30 seconds).

6. Serve: Serve immediately over bowls of steamed jasmine rice and top each with a crispy, runny fried egg.

Source: https://makethatdish.com; https://www.cooking-therapy.com; https://www.pork.com.au

07/10/2026

🥩 Simple Oven-Baked Pork Chops (Ready in 20 Minutes!)

Sometimes the simplest meals are the most delicious.

Last night, our family enjoyed Mulberry Farm boneless pork chops with steamed broccoli, cauliflower, and rice. We only used salt and freshly ground black pepper—that's it!

When you start with high-quality pork, you don't need a long list of seasonings. You can truly taste the difference between farm-raised pork and pork from the grocery store. The meat was tender, juicy, and naturally sweet, while the lightly crisped edges added amazing flavor to every bite.

Ingredients:
- 1 lb Mulberry Farm boneless pork chops
- Salt
- Freshly ground black pepper

Instructions:
1. Thaw the pork chops completely.
2. Remove them from the package and pat dry with paper towels.
3. Place the pork chops on a wire rack set over a baking sheet.
4. Season both sides with salt and black pepper.
5. Bake at 425°F for 15–20 minutes, depending on the thickness.
6. Cook until the internal temperature reaches 145°F (63°C).
7. Let the pork chops rest for 3–5 minutes before serving.

Serve with steamed broccoli, cauliflower, rice, or your favorite vegetables for an easy, wholesome meal your family will love.

Have you tried our boneless pork chops yet? We'd love to hear how you cook them! ❤️

Send a message to learn more

07/06/2026

🎉 If you missed us on Saturday 7/4 at the Farmer Market and want some meat, you can still order online before tomorrow 7AM. You can pick up the products on Thursday 7/9.

🛒 Order online: https://umpquagrown.localfoodmarketplace.com/Producer/87512e3f-0c10-40d3-a04c-4f44cd6e4262

Thank you for supporting local farmers—we look forward to serving you!

Order fresh, local food from Umpqua Valley Farm to School.