We are so excited. If you have the time and would like to take a look at it while it is still under construction, click on the link below. We would love to have your suggestions and feedback, please. Sometimes we fail to see the obvious because we are too close to it. And if you have any ideas as to how we might improve this new website we are very open.

New GrassRoots Website

I don't know what you do with the liners for the boxes your meat is sent in, but if you would help us recycle them we would greatly appreciate it. We do not want the boxes back, only the liners. If you will pack them in your largest box and let us know when you have it full, we will send you a UPS label to attach. Place it on the box and drop it off at your nearest UPS center or drop off point.

Judging will be done by a completely impartial group of judges - Allan, Lisa and me! Our decision is final even if it makes no sense whatsoever. We are really looking forward to this contest and hope you will participate. If it goes well we hope to do more recipe contests in the future. And with our new website you will more easily be able to share your recipes with others.

Just ask for the St. Patty's Day Special!

Prepare roast by cutting into slabs 2 to 3 inches thick. To 4 quarts of boiling water add 1 cup of pickling or kosher salt (regular salt if you don't have it). Set aside to cool. Place your meat into a large non-metallic container, pour the salt water over it and add 12 cloves of garlic, 8 tablespoons of pickling spices, and 8 bay leaves. Meat should be submerged - use a weighted jar to hold meat under pickling solution. Place a loose wrap over the top. Refrigerate for 2 to 3 weeks, then rinse the meat well under cool water, put in a pan, cover with fresh water, and add a small chopped onion, a large chopped carrot and a stalk of celery, chopped. Bring to a boil, then cook on low for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yummmm!

Lois, Allan, Lisa & Family