Crow Farm in Kennedyville is a third-generation farm that has embraced diversification to pave the way for the future of their land. Originally a dairy farm, Roy and Judy Crow’s 365 acres feature a vibrant vineyard and winery, a bed and breakfast, fields of corn, soybeans and hay, and a herd of about 100 Angus cows.
“About 15 years ago, our options were to change or to put the land into land preservation, but we didn’t feel that would help the local economy,” says Judy. “So, my husband, Roy, and I decided to diversify.”
What sets Crow Farm apart is their commitment to grass-fed Angus beef. Their cows freely graze on open pastures, feasting on natural grass and corn silage, resulting in healthier and more flavorful meat. Grass-fed beef is not only leaner and lower in calories, but it also boasts higher levels of Omega-3 fatty acids, Vitamin E and Conjugated Linoleic Acid (CLA), known for its various health benefits.
The couple prioritizes the quality and freshness of their beef from start to finish. Their cows are raised without growth hormones or antibiotics and are hand-processed at a local family-owned facility. This helps to ensure maximum freshness and minimizes the risk of contamination.
As the holiday season approaches, it’s the perfect time to savor a cut of delicious and tender Angus beef. Great choices are filet mignon and cuts of steak, like New York Strip or Porterhouse. The meat’s distinct and delicate flavor makes lesser-known cuts like flank, skirt or chuck roast the perfect choice for creating unique and flavorful dishes paired with another local favorite, Maryland oyster dressing. For a more casual meal, think soups, stews and chilis, that can be prepared in advance and they freeze well. Start with Judy’s recipe.
Beef Stock Recipe
- Use 2 lb. package of Crow Grass-Fed Angus Beef shin meat. Shin meat has the best flavor when simmered for a long time, and you get the great benefits of the marrow of the bone.
- 5 cups water
- 2 garlic cloves
- Salt & pepper
- 1 diced onion
- 1 bay leaf
- In a large pot, make sure the meat is covered with water and simmer on low for 2 – 3 hours.
- Leave shin meat and bones in the pot until it cools.
- When cooled, remove meat, cut it up and make sure you leave bone marrow in the pot of broth and add the beef.
- Let sit overnight and in the morning skim the fat off the top. Then, begin to make your favorite beef soup. As you start, you may need to add more water and, if so, add a beef bouillon cube.
Judy also has these tips for a great beef soup. “I like to use all the vegetables that I have frozen from the garden, like tomatoes, potatoes, green beans, peas and corn,” she adds. “I gather herbs from my fresh herb pots. I especially love to use thyme, oregano and parsley in beef soup. Barley is a great source of vitamin B so whenever I am under stress I toss in some barley, too.”
Crow Vineyard and Winery features the products grown on the farm. “We value more intimate gatherings, like wine-paired dinners, wine seminars and local guest chefs, and we’re always on-site to explain the foods being used from the farm to implement the menu,” Judy says.
Connecting with local farmers will elevate your dining experience with foods fresh from the farm to your holiday table.