Upcoming Events
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What's Happening on the Farm
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          There is always something going on here on the farm.  Even when we are "on vacation" from doing chickens, there is no end of farm chores.  Check in to see what is going on This season on the Farm

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Featured Resource
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Our favorite cookbook for pastured meats is Shannon Hayes' Grassfed Gourmet Cookbook.  Here in one place is an enthusiastic gathering of information and recipes for grassfed beef and lamb and pastured chicken and dairy. Her book does what no other cookbook attempts: spelling out the ideal cooking techniques required to get the very best out of your grassfed meats. You'll learn when to use dry heat and moist heat cooking styles and why you need a good meat thermometer instead of watching the clock. This book should be in everyone's kitchen that enjoys grassfed meats.

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Featured Recipe
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Windy Meadows Pastured Chicken Liver Pate'

 

Adapted from Sally Fallon's recipe in Nourishing Traditions)

This was the most-requested recipe at the Seminar on Healthy Traditional Diets hosted by the Dallas-Fort Worth Chapter of the Weston A. Price Foundation, held at Storybook Ranch in McKinney in February of 2006, with Sally Fallon, president of the Weston A. Price Foundation, as the featured speaker.  See Recipe.

 

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Featured Chef
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Chef Sharon Hage
York Street | Dallas, TX

"Sharon’s menu reflects her strong commitment to sustainability with strictly seasonal and often locally-driven dishes and sets the standard for a sustainable kitchen without compromising flavor and creativity."  StarChefs.com

Chef Sharon Hage's  Rotisserie Chicken with Chopped Liver Panzanella, using both Windy Meadows chicken and chicken livers, was served at: the The StarChefs Rising Stars Revue™ in Dallas on May 14, 2007 at the Hotel Palomar. To make it yourself, see Four-Star Chefs.

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Favorite Links
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Mission Statement
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As we believe that our Creator wants us to be faithful stewards of what he has entrusted to us, our family's goal is to produce the healthiest, most nutritious, best-tasting chicken in Texas.                 

 "Be thou diligent to know the state of the flocks and look well to thy herds." Proverbs 27:23  "And whatsoever you do, do it as unto the Lord, and not unto men." Colossians 3:23

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Mike and Connie Hale Family
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The Mike and Connie Hale Family and their children have raised pastured chicken and grass fed beef and lamb on their 40 acres of  Windy Meadows Family Farm  in North East Texas for nearly twenty years.  Their concerns for food safety for their own children led them to the decision for raise natural meats without added hormones, antibiotics or feed stimulants. They now have a state-inspected poultry processing facility on their farm that produces pastured chicken and sausage for taste-discriminating palates in the Dallas area. Their customers fall into two categories: those who want pastured meats because they are raise in a more responsible manner, and those who simply want the best-tasting chicken.  Some of the chicken raised by Windy Meadows Farmily Farm grace the tables of some of the finest four-star restaurants in Dallas that are seeking  locally grown and responsibly raised nataural meats.  Their chicken is available at several loctions in the Metroplex, including several buying clubs and farmers markets.  One convenient place to get their pastured meats is from the Texas Meats Supernatural at the Dallas Farmers Market booth in Shed 2.

Explore our New Website!

 

Find out how we raise our pastured chicken and grass fed beef and lamb.

 

Read About Texas Meats Supernatural at the Dallas Farmers Market

 

What are four life-style and diet-related factors that can inluence your health?

 

Have you ever wondered where all the chicken idioms we use in our everyday speech come from?

 

Would you like to read a Fun Farm Fact?

 

See which Four-Star Restaurants have got something cooking with Windy Meadows Chicken

 

Who was Dr. Weston A. Price and how is his research on nutrient-dense native foods from around the world so important to us today?

 
Have you been looking for Food Preparation Classes using the nutritional principles gleaned by Dr. Price?  Classes are hosted by Connie Hale of Windy Meadows Family Farm and Nancy Wesson of Stewardship Resources . 
 

We are often asked, "How were you able to raise such a large family?"  The answers may surprise you.  Sit Around the Kitchen Table with us and find out.

 

Children on the Farm  

          Our children love living in the country and interacting with the animals on the farm, especially the baby chicks and lambs.  Here our youngest is helping to put a batch of baby chicks in the brooder.  The smile says it all. 

          By taking care of the young animals on the farm the children learn initiative and responsibility. Most of the time it is hard work. Sometimes it's just plain fun!  See Kid Stuff.

 

          

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What you get with Windy Meadows Chicken
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You get chicken that is healthier becuse it was raised in the fresh air and sunshine on our chemical-free pastures and allowed to eat a more natural diet. 

You get chicken that is produced without chemical dips commonly used in large commercial facilities to retard bacterial growth during processing.

You get chicken that has an old-fashioned flavor, like chicken is supposed to taste.

You get chicken that has been recognized by some of the most creative chefs in the Dallas area as the best-tasting chicken in the Metroplex.


 

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Windy Meadows Family Farm
"The Natural Choice for the Best-Tasting Chicken"
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Disclaimer
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 The information on this web site is not intended to replace the advice of your health care provider, but to share thoughts and ideas gathered over several years of personal research.  Use them as food for your own thoughts and discuss their relevance with those on whom you call for medical advice.

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