The WonderTree Farm Market

Your Family's Place for Clean, Locally Raised Pastured Meats, Farm Fresh Eggs, Dairy & Local Honey

Farm Market

Open to the Public

Tuesday 10am to 1pm

Thursday 3pm to 6pm

Friday 10am to 1pm

WonderTree Meats

Beef Pricing Menu

*Prices shown are per pound (lb.)

Ground Beef
$12.50 lb

Ground Beef Patties
$16.00 lb

Sirloin Steak
$22.00 lb

New York Strip
$26.00 lb

Filet Steak
$38.00

Ribeye Steak
$29.00

Flank Steak
$27.00

Skirt Steak
$19.00

Swiss Steak
$12.00

Chuck Roast
$12.00

Cased Italian Sausage
$14.00

(NEW) Beef Hot Dogs
$14.00

(NEW) Beef Bacon Burgers
$14.00

Brisket
$16.50

Beef Short Ribs
$14.00

Rump Roast
$12.00

Sirloin Tip Roast
$12.00

Stew Meat
$13.00

Heart
$15.00

Tongue
$6.50

Liver
$13.50

Beef Cut Diagram

Pork Pricing Menu

* Prices shown are per pound (lb)

Pork Chops
$15.00

Spare Ribs
$9.00

Shoulder Roast
$12.00

Pork Bacon Burgers
$12.75

Ground Pork
$11.00

Ham Steak
$12.00

Ham Roast
$11.00

Sirloin Roast
$8.00

Rib End Roast
$8.00

Pulled Pork

$16.00

Bacon
$14.00

Jowl Bacon
$13.00

Bacon Ends
$13.00

Ground Sausage All Flavors
$13.00

Cased Sausage All Flavors
$13.50

Andouille Sausage
$14.00

Baby Back Ribs
$13.00

Breakfast Links
$14.00

Tenderloin
$22.00

Pork Cut Diagram

Pork Recipes

WonderTree Pork Meatballs

November 2020, Chef Dave Locke

Ingredients
1lb. Ground Pork
½ tsp. Onion Powder
½ tsp. Garlic Powder
½ tsp. Italian Seasoning blend
1 Pinch Salt
1 Pinch Pepper
½ tsp. Worcestershire Sauce
1 tbsp. Coconut or Olive Oil

Equipment
Bowl or Container for defrosting
Sauté or Cast-iron pan with Lid
Tongs or Spatula
Spoon
Small bowl to mix the dry ingredients
Meat thermometer
Serving Container

Step 1: Gather the seasonings and Worcestershire sauce and add to a bowl for mixing evenly, then apply to the defrosted ground pork.
Step 2: Hand mix the seasonings and Worcestershire sauce into the meat evenly.
Step 3: Form each meatball from the mixture into approx. 1-inch balls.
Step 4: Heat up a sauté or cast-iron pan on medium heat and melt the coconut or olive oil into the pan.
Step 5: Add each meatball to the pan making sure there is space for them not to touch.
Step 6: Rotate the meatballs to brown evenly all around. After browning, turn the heat down to a quarter and cover until the meatballs are cooked all the way through.
Step 7: Allow the meatballs to cook for approximately 4 minutes to finish while continuously moving them around to prevent burning.
Step 8: Fully Cooked pork will have an internal temperature of 145°F and a slightly pink/grey center. Remove from heat and serve or use in your favorite dish.
Enjoy

Chicken Pricing Menu

*Prices shown are per pound (lb.)

Whole Chicken
$7.50

Boneless / Skinless Breast
$15.00

Ground Chicken
$16.00

Thighs
$9.00

Drumsticks
$7.00

Wings
$8.00

Livers & Hearts
$6.00

Chicken Cut Diagram

Chicken Recipes

WonderTree Roasted Whole Chicken

November 2020, Chef Dave Locke

Ingredients
4 lb avg. Fryer Chicken
1 tbsp. Unsalted Melted Butter
1 tbsp. Fresh Rosemary
1 tbsp. Fresh Parsley
1 tbsp. Fresh Oregano
1 tsp. Salt (use half if using salted butter)
1 tsp. Black Pepper

Equipment
Bowl or Container for defrosting
Roasting pan with roasting rack
Cutting Board
Sharp Knife
Trussing Twine
Small bowl to mix the dry ingredients
Spoon for basting
Meat thermometer

Step 1: Defrosting. Place the frozen chicken in a bowl or container large enough to hold them. Run cool water into the bowl continuously until the Chicken is defrosted and soft. DO NOT USE HOT WATER, this may cause bacteria to grow and multiply. Once Defrosted, remove from the packaging and rinse the chicken and pat dry.
Step 2: Trussing (Tying). Trussing the Chicken: This is an essential step in order to ensure even cooking time and temperature and to create tenderness throughout the bird. There are ample videos online that will help you truss.
Step 3: Butter Spread. Melt 1 tblsp of butter then spread it evenly across the Chicken. It will harden a little because your bird is still cool.
Step 4: Seasonings. Mix the dry seasonings in a bowl to combine.
Step 5: Seasoning Spread. Evenly coat the Chicken with all of the seasonings.
Step 6: Place in Oven. Once the oven has reached 450°F, place the Chicken (uncovered) on the top rack, legs are facing you and the breast are towards the back (hottest) part of the oven.
Step 7: 30 Minutes into the cooking process you will see the skin starting to brown and the herbs crisping into the skin. Note the slightly yellow tent to the skin, this tells you that it is not fully cooked, but moving along in the process.
Step 8: Finished. 60 Minutes/End of the cooking process. The skin is crispy and the herb seasonings are cooked in and have added their flavor throughout the Chicken.
Step 9: Final Temperature Check. Check the temperature one final time and ensure it is at least 160°F before removing. Leave the thermometer in the breast (Thickest portion) while resting the chicken for 5 minutes. The temperature will move to 165°F or more which is safe internal temperature to serve poultry.
Enjoy!