Lonely Lane Farms 9 Lb. Stock Bone Pack Includes:
Beef Stock Bones (2 packages / approx. 7 lbs.)
Cracked Pork Feet (1 package / approx. 2 lbs.)
Stock bones are a staple for the hands-on home cook. If you haven’t tried them, it’s a revelation.
Alina is a classically trained chef in Portland with two kids in elementary school. "Pho," she says without hesitation when we ask her what she would use this Stock and Soup Lovers' Pack for. Kids in school get sick seemingly endlessly, and so do parents. Alina’s answer is pho: “It’s so easy to make it and it’s so good.”
Start by putting your grass-fed, grass-finished beef stock bones in a stock pot and cover them with water. Next char shallots, turmeric root, fresh ginger, scallions, and black peppercorns. “I usually use a cast iron pan,” says Alina. “Then put the charred stuff in cheese cloth [and add it to the pot].”
She gets up to go find the recipe. It’s from culinary school: the California Culinary Academy in San Francisco. “When I was a teenager in high school I used to have dinner partiers—multicourse dinner parties. I’ve always been someone who feeds people. It was never weird going to law school, but when I said I was going to culinary school, everyone said, ‘Oh that makes so much more sense.’” She moved the following year to San Francisco.
She can’t quite uncover the recipe in her trove of cookbooks, but she continues from memory, “Take your meat and simmer it with all your charred elements. Simmer for about three hours.” The pho will get you through all of a sickness. It can be impossible as a parent to take care of yourself when it’s your job to constantly take care of others. Our stock bones are a way you can make a down payment on your future self-care.
And if the broth is in the freezer, then a pho party is just waiting to happen. “I like any party where you have a base and people can add to it and do things,” says Alina. She puts out bowls of rice noodles, basil, fresh Thai or Serrano chilies, cilantro, lime wedges, and bean sprouts.
What about dessert?
“Dessert?” Alina says. “Of course!” Homemade coconut and lemongrass ice cream, with a signature cocktail. “Something that involves ginger and vodka and limes and a lot of mint.”
This pack is perfect for soup lovers and cooks who enjoy making their own savory stocks. At Lonely Lane, we often roast the beef bones in the oven for 1–3 hours at 300 degrees before covering them with water and simmering. We also like to add three or four tablespoons of vinegar: it assists in getting the most minerals out of the bones. We'll also make a big batch of concentrated beef stock, divide it out into serving sizes, freeze it, then pull it out as we need for quick sauces, our favorite sausage-and-kale soup, mashed potatoes, and meatloaf.
About our beef: Our grass-fed, grass-finished beef is raised on our farm in Oregon’s lush Willamette River Valley. We grow all the feed for our cows, and we never use hormones or antibiotics. Why do we say “grass-finished”? Labeling laws changed making it allowable for cows fattened on grain lots to be labeled as grass-fed. At Lonely Lane, our cows are never fattened on hard grains. Throughout their lives they eat forage (whole, green plants). That’s why our beef tastes so good, and why we make sure to let you know it’s both grass-fed and grass-finished.
About our pork: Our heritage pork is raised on the Boschler family farm. The Boschlers have been raising pigs since Joseph and Maria Boschler bought the farm in the 1890s. The pigs are pastured and eat a variety of plants in addition to a grain ration that includes wheat, barley, and rice. Unlike cows and sheep, pigs are omnivores so they need a good source of protein in addition to whole-plant forage.
In addition, all our meat is processed on-site at our USDA-inspected processing facility. It’s rare for a family farm to have the ability to process on site, and it’s something that we’ve worked hard for, ensures the highest quality of our cuts, and allows us to support other small Oregon farmers.