Recipes

Barham Family Farm Steak with Tom Mentzer's Red Chimichurri and Lime-Cilantro Rice
Tom Mentzer runs Mentzer PR Group in Kansas City and he is known as a wonderful cook! When he stopped by Barham Family Farm recently, we asked if he would share what he did with the flank steak he bought. He shared this impromptu recipe based on chimichurri, an Argentinian herbed oil served with grilled meats. The recipe would also work with skirt steak, although you might want to marinate the skirt steak before grilling.
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Barham Basics Penne with Spicy Italian Brat + Portobello Pasta Sauce
This is another quick and easy Barham Basic recipe that combines two of our products, available at The Store or for Home Delivery. Barham Family Farm Italian Brats + Barham Family Farm Portobello Mushroom Pasta Sauce
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Barham Basics: Ground Chorizo Rice Bowl + Queso Blanco
Make dinner in a flash! The Store located on our farm offers a variety of canned and jarred items made exclusively for Barham Family Farms. Featuring 1 pound chorizo + 1 jar queso blanco. To order, place your request in the comments section.
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Barham Basics: Bacon + Queso Blanco Sandwich
Featuring Bacon and Queso Blanco, both available at The Store, or through Doorstep Delivery. Place your order for these items in the comments section!
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Vinegar Hill Farm's Barham Fried Chicken and Creamy Milk Gravy
Recipe courtesy of Chef Cynthia Hetrick of Vinegar Hill Farm, Cameron, Missouri Chef Cynthia joined the Air Force in the late ‘80s and became an chef, learning the fundamentals of commercial cooking. She retired and continues in the Air Force Reserves while her husband flew C-130s for the Air National Guard. While both were still working, they bought a farm in Northwest Missouri with a history known as Vinegar Hill near Wallace State Park. Plans are now underway to open a country store catering to state park campers, visitors and locals offering Barham Family Farm meats and products to their patrons.
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Barham Family Farm Pork Tenderloin with Peaches, Roasted Corn Salsa and Arugula
Resolved to eat better in 2022? Pork tenderloin is naturally lean protein and an excellent source of thiamine, vitamin B6, phosphorous and niacin. This healthy recipe was developed exclusively for Barham Family Farm, a producer of pork, beef, chicken, and eggs, located 30 minutes north of downtown Kansas City, in Kearney, Mo. The 100-year-old farm is owned by Kenny and Annette Barham, and their sons. Their animals are pasture-raised, non-GMO fed, and raised without antibiotics or growth hormones. The Barhams supply some of Kansas City’s top restaurants, including The Farmhouse, Cafe Sebastienne, Fox & Pearl, The Antler Room, The Town Company, Urban Cafe, and more. Individual consumers can buy Barham Family Farm meats and sundry products from the Barhams. With a minimum purchase of $150, they’ll deliver to your doorstep. Or visit The Store. Hours are 10 a.m. to 6 p.m. Thursday and Friday and 9 a.m. to 3 p.m. Saturday. Be sure to visit www.barhamfamilyfarm.com/recipes frequently to search for new recipes. The website offers the Barham’s personal favorites and those developed specifically for their cuts, as well as recipes from top chefs, including Alex Pope of Local Pig, Vince Paredes of The Farmhouse and Chad Tillman, formerly of Norcini.
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Barham Basics: Pork Ribs + Chili Seasoning + Pickles + Eggs
Ordering Doorstep Delivery and don't see the pickles? Place your order in the comments section!
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Barham Family Farm Asian Chile Oil-Rubbed Beef Sirloin Tip Roast
Sirloin tip roasts give great beef flavor without the high price tag!
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Barham Basics: Portobella Spaghetti + Pork Meatballs
Featuring products available at The Store, 10 a.m. to 6 p.m. Thursday and Friday, 9 a.m. to 3 p.m. Saturday. Or order through Doorstep Delivery. Place your sauce order in the comments section! This recipe also works with our Roasted Garlic Pasta Sauce!
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Barham Family Farm Duck and Mushroom Soup - 3 of 3 Recipes by Chef Chad Tillman
Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.
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Barham Family Farm Thai-Braised Duck Leg Lettuce Wrap with Shallot Soy Jalapeño - 2 of 3 Recipes by Chef Chad Tillman
Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.
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Barham Family Farm Pan-Seared Duck Breast with Grilled Baby Bok Choy and Creamed Mushrooms - 1 of 3 Recipes by Chef Chad Tillman
Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. See link below. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.
Read more...