Farm-Fresh Recipes from Our Table to Yours

Black Angus Barbacoa Tacos

Tender, pull-apart beef tacos slow-cooked with smoky chiles, finished with fresh lime and Tennessee wildflower honey. Perfect for a crowd or freezer meal.
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Prep Time 15 minutes
Cook Time 6 hours
Servings 6 People
Calories 535 kcal

Ingredients
  

  • FOR THE BEEF
  • - 3 lb Black Angus beef chuck roast trimmed
  • - 2 Tbsp vegetable oil
  • - 3 chipotle peppers in adobo minced
  • - 1 Tbsp adobo sauce from the can
  • - 3 cloves garlic minced
  • - 1½ tsp kosher salt
  • - 1 tsp ground cumin
  • - 1 tsp dried oregano
  • - ½ tsp black pepper
  • - ¼ tsp ground cloves
  • - ¾ cup beef broth
  • - ¼ cup apple-cider vinegar
  • - Juice of 1 lime
  • - 1 Tbsp Blackey Farms wildflower honey
  • FOR SERVING
  • - 12 small corn tortillas warmed
  • - ½ cup diced white onion
  • - ½ cup chopped fresh cilantro
  • - Extra lime wedges

Instructions
 

  • Sear Beef
  • Pat roast dry; cut into 3–4 large chunks for faster cooking.
  • Heat vegetable oil in a large skillet over medium-high. Sear beef on all sides until browned; transfer to slow cooker.
  • Build Sauce
  • In the same skillet, sauté garlic 30 s. Stir in chipotle, adobo sauce, salt, cumin, oregano, pepper and cloves.
  • Add beef broth; scrape browned bits. Pour mixture into slow cooker.
  • Stir in cider vinegar, lime juice and honey.
  • Slow-Cook
  • Cook on **LOW 6–7 hours** (or HIGH 3–4 h) until beef shreds easily with forks.
  • Shred & Season
  • Remove beef to bowl; shred. Skim fat from cooking liquid, then ladle ½–1 cup back over meat for moisture and flavor. Taste; add salt if needed.
  • Assemble Tacos
  • Fill warm corn tortillas with shredded barbacoa. Top with diced onion, cilantro and an extra squeeze of lime.

Notes

• Substitute brisket or round roast if chuck isn’t available.
• Leftovers freeze well: pack shredded beef in sauce; reheat gently with extra broth.
• For stovetop or oven, braise in Dutch oven 3 h at 300 °F.

Blackey's Apple Pie

This rustic apple pie is made the old-fashioned way—simple, hearty, and packed with the flavor of fresh Tennessee apples. It’s the kind of pie you bring out after a long day in the field, shared around the table with family.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 Slices

Ingredients
  

Pie Filling:

  • 6 cups peeled sliced apples (Granny Smith or local variety)
  • 3/4 cup sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp lemon juice
  • 1 tbsp butter to dot on top

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup 2 sticks cold unsalted butter, cut into cubes
  • 6 –8 tbsp ice water

Instructions
 

  • Make the Crust: In a large bowl, mix flour and salt. Cut in butter until the mix resembles coarse crumbs. Add ice water, 1 tbsp at a time, just until dough holds together. Divide in half, form into discs, and chill for 30 minutes.
  • Prepare Filling: In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Let sit while you roll the crust.
  • Assemble Pie: Roll out one crust and place in a 9-inch pie dish. Fill with the apple mixture. Dot with butter. Roll out the second crust and lay over top. Trim and crimp the edges. Cut slits in the top for steam.
  • Bake: Preheat oven to 400°F (204°C). Bake for 20 minutes. Reduce heat to 350°F (177°C) and bake another 30 minutes, until the crust is golden and the filling is bubbling.
  • Cool: Let the pie rest for at least an hour before slicing.

Notes

• Use local apples from nearby orchards for the best flavor.
• Serve warm with fresh cream or a scoop of vanilla ice cream.

Hearty Veggie Soup

This one-pot soup is loaded with garden vegetables, herbs, and comforting flavor. Perfect for a chilly evening or a slow Sunday, it’s a go-to meal that warms you from the inside out—simple, rustic, and straight from the farm.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Bowls

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 3 carrots peeled and sliced
  • 2 celery stalks chopped
  • 2 medium potatoes diced
  • 1 zucchini chopped
  • 1 cup green beans trimmed and chopped
  • 1 14 oz can diced tomatoes (or fresh if in season)
  • 6 cups vegetable or chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup corn fresh or frozen
  • 2 cups chopped kale or spinach
  • Optional: 1 can white beans drained and rinsed

Instructions
 

  • Sauté base: In a large soup pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant (about 5 minutes).
  • Add hardy vegetables: Stir in carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
  • Simmer: Add zucchini, green beans, tomatoes, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
  • Finish: Stir in corn, leafy greens, and optional beans. Simmer for 10 more minutes until everything is tender.
  • Serve: Remove bay leaf and serve hot with crusty bread or cornbread.

Notes

• This soup is flexible—use whatever is fresh or in-season.
• Leftovers taste even better the next day.
• Add cooked ground beef or sausage if you want to make it heartier.