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    The Changing Requirements Behind Organic Posted on 24 Apr 10:49

    At Tyner Pond Farm, we’ve been going above and beyond rules required for “organic” certification since we were founded, and we plan to continue to do so. We never use hormones or antibiotics, even though organic rules permit some use of antibiotics. We’ve always given our animals open grasslands to roam and forage. We believe that treating animals right is good for the animals, good for the land, and good for our customers. 

    We wanted to provide a bit of context to the changing requirements behind organic so you can make better decisions about the meat you purchase. On January 18, 2017, the Obama administration finalized the U.S. Department of Agriculture’s rules for the requirements of the Organic label. The new rules codify practices that a lot of people took for granted in organic meats. The new rules address two goals:

    • “To ensure that organic farms and businesses are consistently applying organic regulations for livestock and poultry operations; and”
    • “To assure consumers that organically produced products meet a consistent standard, which will support consumer confidence in organically-labeled products and continued market growth.”

    For chickens, the new organic rules “prohibit physical alterations include de-beaking of birds, docking of cows’ tails, de-snooding, dubbing, and face branding of cattle, and mulesing of sheep.” They also provide clarity around “outdoor access” with the new rules stating that “organic birds be provided with year-round access to the outdoors” with “a sufficient number” of “appropriately distributed” doors so chickens can actually go outside. Plus the new rules define “outdoor space” as having “at least 50% soil covered with maximum vegetation suited to the time of year and climate.”

    Mammals, such as cows and pigs, must have “space and freedom to lie down, turn around, stand up, fully stretch their limbs, and express normal patterns of behavior; and areas for bedding and resting must be sufficiently large, solidly built, and comfortable so that animals are kept clean and dry.” The new rules also require that farmers “maintain the maximum amount of vegetation on outdoor soil, as appropriate for the season, climate, geography, and species of livestock. All producers must provide year-round access to the outdoors. For ruminants, such as cows, sheep, and goats, producers must provide pasture during the grazing season to meet previously established requirements.” 


    In January 2017, President Trump tapped former Georgia Governor Sonny Perdue as his pick for secretary of the U.S. Department of Agriculture. Perdue (no relation to Perdue chicken) is expected to be confirmed by the Senate today (April 24, 2017). It remains to be seen if any organic certification rules will change.  


    If you'd like to see how Tyner Pond Farm promotes animal ethics and regenerative agriculture every day, come visit our farm in Greenfield. We’d love to show you around and introduce you to our animals!

    Pakistani Kima: Fast and Easy One-Pot Meal Posted on 23 Jun 09:12

    One Pot Pakistani Kima


    Fortunately, some sweet summer thunderstorms have provided a reprieve from the oppressive heat.  It WILL be back, though, and when the heat index rises, you'll be ready with this easy stove top recipe using Tyner Pond Farm's all-natural pasture-raised beef!  I don't know about you, but when it feels like 100°F outside, I cannot bear the thought of firing up the grill or turning on the oven.  Just... no.  


    During those days, our family has two go-to recipes we love: Summer Stew and this Pakistani Kima.  Kima (also written as "keema" or "kheema") is a traditional meat dish that can be made in a variety of different ways.  There are loads of recipes online combining different flavors and veggies, but it's more traditionally know as a curry dish.  You can try it with TPF ground lamb, too!  When I first saw it, I was skeptical.  It's one of those dishes that doesn't always look appetizing in photographs, but I tried it anyway.  Surprisingly delicious!  It quickly became a family favorite.  



    1 large onion, chopped

    2 garlic cloves, crushed

    3 T. butter

    1 lb. TPF ground beef

    1 large (24 oz.) can of tomatoes, drained; or two fresh, skinned tomatoes

    2 15 oz. cans cut green beans, drained (you can also use frozen or fresh)

    4-5 medium potatoes, peeled and diced

    1 T. curry powder

    1 t. ground cinnamon

    1 t. ground ginger

    1 t. ground turmeric

    1 t. each of salt and fresh ground pepper



    1.  In a large pot or skillet with lid, melt butter on medium heat.  Sweat onions and garlic for about 3-4 minutes, then add ground beef.  Cook until just browned.  **Because TPF's grass-fed pasture-raised beef has a superior nutritional profile with more Omega 3s than feedlot beef, I do not drain the fat.  



    2.  Stir in spices first, then add vegetables.  Fold in until well combined.




    3.  Cover and simmer on medium heat for about 20 minutes or until potatoes are tender.  Stir occasionally.  The moisture released from the vegetables are usually enough liquid.  If it seems to be drying out, you can add a bit of water.



    Seriously, that's it!  So fast.  So easy. And, so delicious.  It's a surprisingly light, but filling dish that works perfectly on a hot summer day.



    Have you tried kima before?  Let us know your favorite flavor combinations!


    Tummies In Love: Good and Cheap Spicy Summer Jambalaya Posted on 17 Jun 00:00

    Spicy Summer Jambalaya

    Allow us to introduce ourselves - we are a young couple in Indianapolis, recently engaged, and very much into eating delicious, locally sourced food. It’s tough juggling a hectic schedule, finding work/life balance, AND managing time to eat well and taking care of ourselves. To achieve our maximum levels of working hard and playing hard, we block off one afternoon to cook several meals to last us for the week. These meals are our lunches at work and dinners on those late and/or lazy nights. So far, we have saved tremendous amounts of dough, and precious time, while still eating like Midwestern royalty.  

    A recipe is perfect when it’s delicious, rich, and filling, while not being overly complicated to assemble. One of our best examples of this is our go-to jambalaya recipe, adapted from the Good and Cheap Cookbook by Leanne Brown. 

    COST: This meal is the real deal: it’s only $0.65 per serving when using non-organic produce and without meat. Add your favorite Tyner Pond protein and grab some organic produce from one of Indianapolis’ multiple farmers’ markets, and the cost per serving is still only about $2.00. That’s certainly a worthy investment for your health and well-being! Good luck finding something this good at a restaurant for the price of a cup of coffee. When cooled down, portion out your leftovers for the rest of the week. Sleep tight at night without the worry and stress of what tomorrow’s lunch will be.
    VARIATIONS: Just like a skilled yogi, this recipe is super flexible. Instead of using Italian sausage, try Tyner Pond chorizo, ground pork, or ground chicken. Rice can be substituted with quinoa. Quinoa requires less broth – cut down the broth to two total cups, and cook for less time. Check it often to make sure it is cooked to your desired texture. Any great recipe is the collective sum of its parts – we always recommend buying local, organic produce whenever possible. 
    NOTE: this is spicy. We love spicy food, and it’s scientifically proven that spicy food makes you feel fuller faster and for longer. We save on spices by buying in bulk at Good Earth, located in Broad Ripple. There’s no reason to fear buying a lot of spices at once, as they have outstanding shelf lives. In case your palate tends to point its thumbs down at spicy food, halving or omitting the jalapeño will result in a milder end product. Using less cayenne powder, or replacing it with cumin, will also reduce spiciness.  

    Good and Cheap Spicy Summer Jambalaya 
    Serves 6
    Tyner Pond Farm Mild Italian Sausage Links
    2 TBSP grapeseed oil (med-high heat oil, better than olive oil which should never be heated), grass-fed butter, or ghee  
    1 medium-size onion, chopped  
    1 green bell pepper, chopped  
    3 stalks celery, chopped  
    3 cloves garlic, chopped  
    1 jalapeno pepper   
    4 Roma tomatoes, 2 large tomatoes, or 1 clamshell cherry tomatoes 
    2 bay leaves  
    1 tsp paprika   
    1 tsp garlic powder  
    1 tsp cayenne  
    ½ tsp dried thyme  
    ½ tsp dried oregano  
    1 tsp soy sauce, tamari, or Worcestershire sauce  
    ¾ cup long grain brown or white rice  
    4 cups low sodium vegetable or chicken broth  
    Salt and pepper to taste  
    Fermenti Artisan Curtido to garnish (optional)


    1. Cook the sausage in boiling water in a covered cast iron skillet for five minutes, flip and cook for another five minutes. Remove water and sear on each side for 60 seconds. Remove, check for doneness, and cut links into 1/2'’ coins.

    2. Heat oil in a large pan over medium-high heat. Add chopped onion, bell pepper and celery.    

    We lined these three ingredients on one side of the cutting board so we could easily slide them off into the pan. Cook for about five minutes until they are translucent, not browned.

    3. Add garlic, jalapeño, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, sauce.  

    4. Lower heat to medium and cover the pan. Cook for 25-30 min, then check for doneness. Add sausage to pan. Add salt and pepper to taste. Eat as it, top with curtido, a fried Tyner Pond egg, or wrap in a burrito! ENJOY!!!

    Meet Colleen & Drew 

    Colleen Rocap is a local-food enthusiast with a desire for positively impacting the state of health in Indianapolis. She credits the discovery of Tyner Pond's products as a major factor in her switching back to eating meat after being vegan for many years. She is currently piloting a youth food-education program, MicroGreens Project -Indy, and has worked on the Indiana-based food documentary Food First. She proudly supports the local economy with her whole-hearted addiction to tattoos. 

    Drew Kincius is a dazzling enigma of energy. As the manager for The Bureau, a co-working space in Fletcher Place, he puts his heart and soul into facilitating the success of numerous entrepreneurs and small businesses in Indianapolis. He also acts as drummer and manager for Royalty, a Prince tribute band, and Wolf and The Wereboys, an Americana-folk act. Part man, part garbage disposal, he loves eating clean, locally sourced food to help fuel his many endeavors.