
Cultivated Kitchen:
New Moon Farmstead Recipes
Welcome to our New Moon Farmstead Recipe page, Cultivated Kitchen! Here, we share delicious, farm-fresh recipes inspired by the bounty of each season. From hearty main dishes to delightful desserts, our recipes highlight the best of what our farm has to offer. Join us in celebrating the harvest flavors and bring a taste of New Moon Farmstead to your table.
We love seeing the delicious dishes our community creates with New Moon Farmstead meat! Have a recipe you’d like to share? Email us at hello@newmoonfarmstead.com. Your recipe might even be featured on our blog!
Each recipe is linked with a corresponding video!
Ingredients:
New Moon Farmstead Chicken Thighs
Kosher Salt
Black Pepper
1 tsp Olive Oil
2 tbsp Butter
2 cloves Crushed Garlic
Fresh Thyme
Recipe:
1) Pat down the chicken thighs with paper towels to ensure they are dry. Generously season both sides of the chicken thighs with kosher salt and black pepper.
2) Heat 1 teaspoon of olive oil in an oven-safe pan over medium-high heat. Place the chicken thighs skin side down in the pan. Cover with a lid and cook for about 5 minutes or until the skin is crispy to your liking.
3) Flip the chicken thighs so the skin side is up.
Add 2 tablespoons of butter, crushed garlic, and fresh thyme to the pan.
4) Transfer the pan to a preheated 425°F oven and bake for about 15 minutes or until the chicken is cooked through.
5) Remove the chicken from the oven and let it rest for a few minutes.
Enjoy your simple, flavorful salt and pepper chicken thighs! We enjoy ours with mashed potatoes, asparagus, and carrots.
Italian Sausage Spaghetti Ragu
Ingredients:
New Moon Farmstead Spicy Italian Sausage
1 can whole peeled tomatoes
1 roasted red pepper, chopped
1 shallot, finely chopped
2 cloves garlic, minced
Olive oil
Optional flavor enhancers: leftover duck wings, parmesan rind, a splash of wine, bay leaf, salt, and pepper

Recipe:
1) Heat a little olive oil in a large pan over medium heat. Cook the New Moon Farmstead Spicy Italian sausage until browned. Remove the sausage from the pan and set aside.
2) In the same pan, add a little more olive oil if needed. Add the finely chopped shallot and minced garlic. Cook until the shallot is caramelized. Add the roasted red pepper and canned whole peeled tomatoes. Stir to combine.
3) Add the cooked sausage back into the pan. If desired, add any optional flavor enhancers such as a parmesan rind, a splash of wine, bay leaf, salt, and pepper. Keep the sauce simmering over low heat until it thickens to your desired consistency.
4) While the sauce is simmering, cook the pasta of your choice according to package instructions. We like spaghetti!
5) Once the pasta is cooked and the sauce has thickened, remove any flavor enhancers like the parmesan rind or bay leaf. Toss the cooked pasta with the sauce until well coated.
Serve with grated parmesan, and enjoy your Italian Sausage Spaghetti Ragu!
A Slight variation of a recipe from J. Kenji López-Alt
Ingredients:
New Moon Farmstead pork steak, (or you can use chicken breast), cut into thin slivers
Dried mushrooms
Shaoxing wine
Soy Sauce
Ground white or black pepper
Kosher salt
Cornstarch
Roasted sesame oil
2 eggs, beaten with a pinch of salt
Ginger, sliced
Scallions thinly sliced on a sharp bias
Bell Pepper, sliced (or whatever other veggies you want to add to your stir-fry)
Recipe:
1) Place dried mushrooms (~¼ cup) in a large bowl or measuring cup large enough to allow for them to expand about fourfold. Cover with hot water and set aside until rehydrated (about 15 minutes). Drain thoroughly.
2) To marinate the pork, place pork in a medium bowl and add 1 tsp Shaoxing wine, 1 tsp soy sauce, ¼ tsp pepper, a pinch of kosher salt, and 1 tsp cornstarch. Stir vigorously with your fingertips or chopsticks for 30 seconds. Set aside for 15 minutes at room temperature.
3) Sauce: Mix 1 tbsp Shaoxing wine, 1 tbsp soy sauce, and ½ tsp ground pepper in a small bowl and whisk.
4) Heat wok over high heat until lightly smoking. Add 2 tablespoons of oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, stirring breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
5) Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon sesame oil and swirl to coat. Add 1 slice ginger and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute. Transfer to bowl with eggs.
6) Wipe out wok and return to high heat until lightly smoking. Add 1 tbsp oil and swirl to coat. Add remaining ginger slices and let sizzle for 5 seconds. Immediately add the bell peppers (or veggies) and stir-fry. Add scallions and dried mushrooms, and stir-fry until softened and fragrant, about 30 seconds.
7) Add the pork and eggs back to the wok and toss everything to combine. Stir sauce and add to wok by pouring it around the edges. Stir-fry everything together to combine and season to taste with salt and pepper. Transfer to a plate and serve with rice.
Variation of a Braised Short Ribs recipe from NYTimes Cooking
Ingredients:
1 pound New Moon Farmstead short ribs, cut into single bone portions
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
½ large yellow onion, chopped
2 cloves of garlic
1 teaspoon honey
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 cup chicken, beef, or vegetable broth
1 thyme sprig
Flaky sea salt
½ lemon, halved, for juicing
Recipe:
1) Season short ribs with salt and pepper at least 1 hour (at room temperature) and up to 48 hours (covered and refrigerated) in advance.
2) Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a plate or cutting board and drain all but about 2 tablespoons of fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe it out.
3) In the same pot over medium-high heat, add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes.
4) Sauce: Honey, vinegar and Soy Sauce. Add sauce and cook, stirring until it starts to bubble furiously, turning a darker amber brown.
5) Bring to a strong simmer and cook to reduce by about half. Season with salt and pepper and add short ribs back in, bone-side up. Add broth and thyme, and bring to a simmer. Make sure the short ribs are as submerged in the braising liquid as possible Cover the pot and place in the oven. Do not remove the lid for 3 hours.
6) After 3 hours, check the short ribs. They should be extremely tender and nearly falling apart. If not, continue roasting for another 20 to 30 minutes (grassfed and pasture-raised meat usually needs longer). Remove from the oven. Remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible.
7) Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid for another 35 to 45 minutes. If you do not want thicker braising liquid or slightly more browned ribs, you can skip this step.
8) Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemon juice over, letting it season the braising liquid. We served ours with couscous (with thinner braising liquid).
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Optional Chili Garnishes:
Grated Cheddar cheese, we used feta
Sour cream
Chopped red or white onions
Sliced scallions or green onions
Sliced fresh jalapeños or pickled jalapeños, or onion
sliced or chopped avocado
chopped fresh cilantro
corn chips or tortilla chips
warm tortillas
A Slight variation of a recipe from J. Kenji López-Alt
You can serve as chili or as tacos! Serves 2-3 people
Ingredients:
New Moon Farmstead Ground Beef (1lb)
2 tbsp unsalted butter
1/2 large yellow or red onion, peeled and grated or finely chopped
2 large cloves of garlic minced
1 teaspoon dried oregano
1 can of chipotle chili’s in adobo sauce
½-1cup of chili paste (store bought or homemade - recipe below) or ¼ cup or 4 tablespoons chili powder alternatively
½ tbsp ground cumin
¼ cup tomato paste
Half of a 28 oz. can of crushed tomatoes (we used whole peeled tomatoes)
One 15 oz. can of red kidney beans drained and rinsed
½ cup of chicken broth or water, plus more if needed
1½ tablespoons of instant fine cornmeal
Salt and black pepper to taste
Recipe:
1) Melt the butter in a large Dutch oven over medium to medium-high heat and add the grated onions, garlic, oregano and salt and pepper and cook stirring frequently until the onion is golden brown, approx 5-7 min. Add the chipotles, chili paste and cumin and cook stirring for a minute until fragrant. Then, stir in the tomato paste and cook for another minute.
2) Add the ground beef and cook breaking it up and stirring it until no longer pink, approx 3-5 minutes. It doesn’t need to be browned all the way because it will continue to cook through as the chili simmers. Stir in the crushed tomatoes, beans, stock and cornmeal, and stir well to combine. Bring to a boil, reduce to a simmer and let it simmer away stirring occasionally until thickened and reduced a bit and flavours have had time to develop, approx 30 minutes.
3) Serve with garnishes of choice. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, making it a perfect weeknight option.
Homemade Chili Paste
Recipe from J. Kenji López-Alt
Ingredients:
6 Dried/dehydrated ancho chili peppers, seeded and cut into ~1 inch pieces
3 New Mexico Red Chiles (california, costeno or choricero chiles), seeded and cut into ~1 inch pieces
2 cascabel, arbol or pequin chiles, seeded and cut in half
2 cups of chicken stock
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Recipe:
*Note: We removed a lot of the dried chili pepper seeds to make it less spicy.
1) Toast the peppers on a Dutch oven over medium heat about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn reddish; turn down the heat if they begin to smoke. Add the stock and simmer until the peppers have softened, ~5-8 minutes.
2) Transfer the chilies and liquid into a blender and blend until a completely smooth puree is formed, about 2 minutes.
You can add water if the paste is too thick to blend. Let the paste cool.
3) You can store this paste in a zip-lock freezer bag in your freezer for up to a year.
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