Pork Sausage Nachos

Using our delicious and healthy pasture pork sausage (Italian or Pork flavor) you can make a quick, simple and delicious gluten-free dinner, even the kids will love.

Ingredientscooking pork sausage - New Belgium Snow Day beer

1 lb of Jackson Station pastured pork – Italian or regular pork flavored sausage will both work

1 Bag of Organic Tortilla Chips – yellow or blue corn are both good!

1/2 lb of shredded cheese

1-3 cloves of garlic

1/4 of a large red onion

1 bell pepper (optional – your choice of color or type)

1 can of Organic black beans

We like to buy natural and organic, and use local ingredients when possible.

Cook the sausage, using a plastic or metal spatula to crumble as it cooks. Add a splash or two of your choice of beer (I like to drink the rest) to the meat once it’s almost finished cooking. If you use beef or pork from the store, you’ll need to strain off the excess liquid and fat after cooking, but using our meat, you’ll find it’s lean as can be and won’t need to strain.

Next sauté chopped fresh onion and garlic. If you have any green or red peppers, add chopped peppers to the recipe also.

Open a can of black beans and dump into a cereal size bowl. Season with Chili powder, garlic powder, Himalayan or Sea Salt and cumin. Mix well.

Line a cookie sheet with tin foil for easy clean up. Evenly coat the pan with your choice of tortilla chips. Next add the black beans to the chips (if they’re too wet, they’ll make the chips sauggie and you don’t want that!) Then evenly sprinkle the cooked sausage. Next top will sautéed vegetables. Then top with shredded cheese (our local food co-op has great bricks of raw cheddar we can buy and shred ourselves, but you can also use a bag of pre-shredded cheese if you don’t have access to a better option).

Place in oven and bake at 250-300 (depending upon how hot and even your oven cooks) degrees for about 10 min or until cheese is completely melted. I make myself hang out by the oven so I don’t overcook it. Nachos cook quickly so I recommend not walking away.

Serve with a side of sour cream and salsa at the table. We’ve found that we like the flavor, texture and price of Aldi’s brand of Organic Salsa, that comes in Mild or Medium hotness. Like a little extra heat?  Jackson and Abraham love to top theirs with Sriracha sauce.

Pork Sausage and Black Bean Nachos

 

Made with love and glad to share,

Rock.

livewell. rockwell.

Farmers without a Farm | Hay Season

Step 5.

Find a barn/pasture for animals that can be leased long-term/year round, to run our farm business out of.

After a long winter around the barn in the woods on “Hlavka Mountain” we needed to find grass four our three calves to feed on through this spring, summer and fall. Just a few miles down the road from where we resided, Jackson connected with a “good ol boy” Bill Olsen and his son-in-law Travis. Bill Olsen’s grandfather resided at Olsen Farm, what is now the “Friends of Sleeping Bear office in historic Port Oneida, a part of the Sleeping Bear Dunes National Lakeshore.

Our calves are now on pasture with his heard, earmarked so we know ours are ours. Part of the trade is that Jackson will be “on call” throughout Hay Season to be the guy on the trailer pulling out and stacking the hay as they drive down the field.

“Farming without our own farm…continued…”

IMG_2831 - Haying with the Olsen's

Farmers Without a Farm | Pt. 1

People frequently use the words Determination and Perseverance to describe a recent Grad, or an accomplished Athlete. I would use these words to describe Kevin Jackson, who feels he is called to farm and is going to make it happen, despite the hurdles in his path.

We came back to Michigan, choosing Leelanau county to make our home, knowing that we’d face some challenges to get our farm started. The bigger picture goal is to have land, pasture, outbuildings and the farm – that can be passed down to the next generation – giving them a business/homestead to get a start in a life on their own, beyond what we’ve been given. Bringing back animals from Kentucky, we’re kind of doing this thing backwards. We literally have a farm (the livestock) without a farm (barn/land/home). Read the previous post about moving from KY to MI and why. 

“We’re farmers without a farm.”

Step 1.

Secure a rental home to live in while we build our business plan and search for the ideal property.

Once the property is found we can put in an offer and complete the USDA Agricultural Farm Loan through their office in Traverse City to purchase. But in the mean time, we need to still live somewhere. Thanksgiving weekend, we moved back into the rental house we’ve called home for the last four years on Hlavka Rd. in Maple City, MI.

Step 2.

Secure a barn through the winter.

The barn we were able to use all winter long was off-the grid, and a half mile snowshoe hike away. We were at least fortunate enough to discover that barn did indeed have water (wouldn’t have stopped Jackson though) an old gravity fed well. All winter long Jackson literally hauled hay, 50 lb bags of feed and sometimes even Abraham, on a sled from the house to the barn…twice a day.

“No guts, No Glory.”

Step 3.

Ok, so our rental home SOLD.

Find new rental that’s in the area to stay close to our barn, in our monthly budget, that’s clean and not a mobile home.

Step 4.

Oh. If finding a new home location isn’t enough work, now we have to move barns/farm again! Ok. Deep breaths.

When we moved our farm into it this past winter the property owner was not interested in selling. Now we’re being asked to move everyone out. The property and barn you see pictured here, nestled in what we lovingly refer to as Hlavka Mountain, is now listed on the market for sale at a premium price.

Step 5.

Find a property and barn in the “Bohemian Rd” valley that can be leased long term, that we can reliably operate the farm business out of host our animals year round and allow us to store equipment, hay, feed, etc.

Next Post:

“Farmers without a farm | Hay Season”