Z Farms Organic Food


Recipes for poultry (Chickens, ducks, turkeys)

Slowly cooked turkey.

Pasture raised organic turkey requires slow cooking on low temperature to bring its best quality.
Very lean low fat meat becomes nicely textured and flavorful delighting the senses.
It also preserves all spectrum of vitamins, anti-oxidants and omega-3-fatty acids that pastured organic poultry have in abundance.
Regular cooking methods on high temperature (350F or more) like baking or roasting dry it out and make tough.

Recipe 1.



  • Pasture-raised organic turkey around 14-16 lbs.
  • Salt, pepper, minced garlic from large cloves, poultry spice - Simply organic poultry seasoning or Frontier organic poultry seasoning
  • Celery chopped, parsnips chopped, 1 head of garlic peeled, 1 large onion chopped.
  • It is better to make it in the large baking pan with the lid tightly closed. If the bird is too big and does not fit with the lid closed, than the Large Roasting Pan  with the rack on the bottom would be the second best.


  1. Preheat the oven to 375F.
  2. Wash the turkey and pat dry.
  3. Place in the large baking dish or roasting pan - on the rack.
  4. Rub minced garlic on the skin,sprinkle with salt, pepper, seasoning.
  5. Put 1 head of peeled garlic, chopped celery,  chopped parsnip, onion on the bottom of the baking dish or roasting pan. Place 2 cups of water on the bottom of the baking dish to cover the vegetables. If using roasting pan, put water on the bottom that can to go to the top of the rack but should not reach the turkey.
  6. Place the baking dish with no lid or the roasting pan with the turkey in the oven for 45 minutes to brown the skin.
  7. Lower the temperature in the oven to 250F, CLOSE THE LID TIGHTLY on the baking dish or cover roasting pan completely with aluminum foil making tent out of it. All edges of the pan have to be covered with the foil tightly not not let the moisture escape.
  8. Bake for 8 hours 10-12 lbs turkey, 10 hours 14-16 lbs turkey and 12 hours 18-20 lbs turkey basting every 2-3 hours. The cooking time may vary depending on the oven and how tightly the turkey is covered.
  9. Uncover the lid or aluminum tent, and cook for another 45 minutes to crisp and brown the skin further.
  10. The internal temperature should reach 170F measured by cooking thermometer.

Recipe 2.


  • 1/2 cup softened butter with chopped thyme, sage and oregano leaves.
  • 1 pasture raised turkey around 16 lbs
  • 2 large onions sliced.
  • 2 cups cooking wine.
  • Salt, pepper, minced garlic.


  1. Preheat the oven to 225F.
  2. Rinse the turkey and pat it dry. Separate turkey skin from the flesh of the breast and spread herb butter between the skin and the meat of turkey breast.
  3. Place sliced onion on the bottom of the baking dish.Place turkey on the top of the onions and rub skin with the salt, pepper and minced garlic. Pour wine in the dish.
  4. Cover it loosely with the parchment paper (or cover with the lid if the turkey fits under the lid) and roast for 10 hours. Baste every 3 hours.
  5. Increase temperature to 375, remove the parchment paper and roast for 1 hour until the skin is brown and internal temperature reaches 185F.
  6. Let it rest 30 minutes before carving.

Slow-Cooked Duck with Green Olives and Herbes de Provence

Contributed by Paula Wolfert



  • 2 large onions, coarsely chopped
  • 1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon thyme
  • 8 garlic cloves, halved
  • 2 bay leaves
  • 1 large celery rib, sliced 1/4 inch thick
  • One 5 1/2-pound duck, halved, with backbone, neck and wing tips removed and reserved
  • Kosher salt
  • Freshly ground pepper
  • Herbes de Provence
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 3 cups water
  • 1 cup chicken stock, preferably homemade


  1. Preheat the oven to 475°. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of black pepper and 1 teaspoon of herbes de Provence. Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and reduce the oven temperature to 275°. Roast the duck for about 3 hours longer, until the meat is very tender and most of the fat has rendered.
  2. Meanwhile, in a large skillet, cook the backbone, neck and wing tips over low heat until well browned all over. Add the remaining chopped onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until it begins to brown, about 3 minutes. Add the white wine and bring to a boil. Add the water, chicken stock and sugar and simmer until the stock is reduced to 1 cup, about 1 hour. Strain the stock and skim the fat from the surface.
  3. When the duck is tender, transfer the halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. Transfer the duck pieces to a rimmed baking sheet, skin side up.
  4. Strain the juices from the roasting pan into a saucepan and skim off the fat; boil the strained juices until reduced to 1/4 cup. Add the strained stock and the olives to the saucepan and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence.
  5. Preheat the broiler. Season the duck with herbes de Provence, salt and pepper. Broil 10 inches from the heat for about 5 minutes, or until the duck is hot and the skin is crisp. Spoon the sauce onto a platter and set the duck on top. Sprinkle with the remaining 2 teaspoons of chopped parsley and 1 teaspoon of thyme and serve.


Slow cooking at low temperature is the best way to prepare organic pastured poultry. The meat is very lean and almost saturated fat free, high in anti-oxidants and Omega-3 - fatty acids. Conventional cooking methods - grilling, baking, roasting around 350F or more make it tough and dry. Slow cooking at low temperature(200F) was shown to reduce formation of Advanced Glycation Products and acrylamides that are toxic to the body and can worsen risk for heart diseases, diabetes and unhealthy aging.


  1. Heat the oven to 375.
  2. Pat the duck dry and put in the dish. Pour cherry preserve and spread on the skin.
  3. Put in the oven with the lid open for 10 minutes to crisp the skin.
  4. Reduce temperature to 225F, close the lid and bake for 6 hours. Can open the lid for the last half an hour to have crispier skin.

Slow-Cooker Wild Duck à l'Orange

Prep Time
20 min
Total Time
10 hr 20 min


  • 1 whole wild duck
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 small oranges, peeled and cut into 1/2-inch pieces
  • 2 medium apple, cut into 1/2-inch pieces
  • 1 medium onion, cut into eighths
  • 1 can (6 ounces) frozen (thawed) orange juice concentrate


  1. Prick the duck skin with a fork in several places to allow fat to escape. Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top.
  2. Cover and cook on low heat setting 8 to 10 hours or until duck is tender.
  3. Remove duck from slow cooker. Discard fruit and onion mixture. Set the duck on paper towels on a platter to drain, or place in 425 F oven for 15 minutes to crisp the skin, then drain on paper towels.
    Tips: Sliced duck meat can be added to salads made with pungent greens such as watercress, arugula and spinach.
    Duck fat is considered pure gold by chefs. After the cooker has cooled but the fat has not set, pour it through a colander into a heatproof bowl and refrigerate. The fat will settle on the top and a rich jelly will be on the bottom–separate the two, making sure the fat is free of any lingering bits of jelly.
    Freeze the jelly and use to flavor soups and sauces, and save the fat for frying potatoes or roasting vegetables.

    Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.


Slow cooking at low temperature is the best way to prepare organic pastured poultry. It is shown in medical research to be the healthiest way to prepare food that minimizes the exposure to Advanced Glycation Products(AGP) and acrylamides that are toxic to the cells of the body - chemicals that are formed in food in large amounts during high temperature grilling, frying and roasting.


  1. Heat the oven to 375F.
  2. Put pieces of cut and pat dried chicken in the dish, rub with minced garlic, salt, spread sun-dried tomatoes and basil leaves on top.
  3. Put in the oven with the lid open for 10 minutes to crisp the skin.
  4. Close the lid, reduce temperature to 225F and bake for 6 hours. Can open the lid for the last 30 minutes to make crispier skin. Check that the meat thermometer shows 165F by the end.
  5. Remove from the oven and let rest for 15 minutes before serving.

Honey-Garlic Slow Cooker Chicken.



  • 5 lbs Pasture raise chicken
  • 1/2 cup naturally brewed soy sauce
  • 1/2 cup organic ketchup
  • 1/3 cup agave syrup
  • 4 cloves minced garlic
  • 2 tablespoon dried thyme


  1. Lay chicken in the bottom of a 6 qt slow cooker.
  2. Whisk soy sauce, ketchup, garlic, thume together in the bowl. Pour over chicken.
  3. Cook on low for 6 hours.

Slow roasted pastured chicken.


  • Whole pastured chicken 4-6 lbs
  • 5 carrots sliced in rings
  • 5 celery stalkes chopped
  • 1 fennel stalk chopped
  • 4 garlic cloves
  • 1 parsnip root sliced
  • 6 young potatoes cubed
  • 3 cups of chicken broth(or water)
  • Melted butter or Ghee for outside chicken 3 tablespoons
  • Thyme, rosemary, basil dry or chopped fresh,sea salt, pepper


  1. Spread vegetables in the bottom of the roasting pan and add broth or water.
  2. Wash chicken, dry pat , tie the legs with the cooking twine.
  3. Put chicken breast down in the roasting pan and roast at 250F with the lid on for 2.5 hours with the lid on.
  4. After 3 hours, turn it over breast up, put melted butter and seasoning.
  5. Roast another 30 minutes 325F with the lid off.
  6. Wait for 10 minutes before serving.

Recipes for Eggs

PASTURE raised Eggs omelette with the truffles.

(Picture courtesy of Irina G.)



  1. In a bowl whisk 6 duck eggs vigorously with 1/4th cup of milk.
  2. Add salt and black pepper to your taste and keep whisking until very well combined.
  3. Melt butter over medium heat in a large skillet, Add egg mixture and cook it stirring until large fluffy curds form. Turn off the heat and stir eggs for one more minute until desired consistency.
  4. Transfer eggs to a pretty plate and shave fresh burgundy black truffles (https://www.urbani.com/truffles/fresh-truffles.html) over the eggs. You will need to get truffle shaver if you don’t have one.

Zfarms organic pasture raised Duck Eggs breakfast.

1. Duck eggs have twice the nutritional value of a chicken eggs and stay fresher longer due to their thicker shell, they contain six times more vitamin D and twice more Vitamin A and K.
2. Duck eggs have higher albumin content making cakes and pastries fluffier and richer.
3. Duck Eggs have much more Omega - 3- fatty acids than chicken eggs. They were shown to improve brain health and help healthy skin and heart.
4. Duck Eggs are an alkaline producing food, one of the few foods that leave your body more alkaline.Â
5. People allergic to chicken eggs often can tolerate duck eggs.

Recipes for Vegetables.

Kohlrabi Mash (Recipe courtesy of Food Network Magazine)

  • Peel and quarter 2 pounds kohlrabi.
  • Cook in boiling salted water until soft, about 30 minutes; drain.
  • Puree with 2 tablespoons each heavy cream and butter; season with salt and pepper.
  • Drizzle with olive oil and top with chopped parsley. Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Roasted Kohlrabi (Recipe From Allrecipes.com)

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Peel and Cut the 4 kohlrabi bulbs into 1/4 inch thick slices, then cut each of the slices in half. Combine 1 tablespoon olive oil, minced 1 clove garlic, salt and pepper to taste in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  • Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with 1/3 cup grated Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Roasted Fennel

  • Cook time: 40 minutes
  • Yield: Serves 4


  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
  • 2 Tbsp (or more) of Olive oil
  • 2 teaspoons (or more) balsamic vinegar


1. Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.

2. Line a roasting pan or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan and roast them for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.

Carrot Fennel Soup

Makes 6 servings


    • 2 medium fennel bulbs with fronds
    • 1 pound carrots, quartered lengthwise
    • 1 medium onion, quartered
    • 1 garlic clove
    • 5 tablespoons extra-virgin olive oil, divided
    • 1/2 teaspoon sugar
    • 2 1/2 cups reduced-sodium chicken broth
    • 2 1/2 cups water
    • 1 teaspoon fennel seeds
    • Equipment: an electric coffee/spice grinder


  1. Preheat oven to 450°F with rack in lowest position.
  2. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
  3. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
  4. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Nutritional Info

  • Calories158
  • Carbohydrates12 g(4%)
  • Fat12 g(18%)
  • Protein3 g(5%)
  • Saturated Fat2 g(8%)
  • Sodium304 mg(13%)
  • Polyunsaturated Fat1 g
  • Fiber4 g(14%)
  • Monounsaturated Fat8 g

Tomato & Fennel Salad (From: EatingWell Magazine July/August 2007)


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon champagne vinegar, or white-wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound tomatoes, cut into wedges
  • 2 cups thinly sliced fennel bulb
  • 1/4 cup chopped fresh parsley
  • 1/3 cup toasted pine nuts, (see Tip)


  • Ready In 10 min

  1. Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
  2. Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 141 calories; 12 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 37 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1598 IU vitamin A; 24 mg vitamin C; 39 mg calcium; 1 mg iron; 321 mg sodium; 514 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 2 fat