PRODUCER:: Burk Ridge Farms


PRODUCTS:: Grass-Fed/Finished Beef and Pasture-Raised Pork

Burk Ridge Farms is a beautiful 150 acre, multi-generational operation located in Lynden, WA. The family owns and conducts every step of the animal raising and food making process. They calve, grow, finish, slaughter and process all of their meat right on the farm. Their cattle is grass fed and taken to an older age creating the marbling effect that makes Burk Ridge's steaks and meats as flavorful as possible. They also dry age the carcass for 3 weeks to bring out the flavor and tenderness of the finished product.

The Koenen and Dykstra family is committed to sustainable farming practices using rotational grazing and foraging methods, as well as organic and humane practices.

Burk Ridge Farm pigs are fed organic, gmo-free, soy free grains from local company, Scratch and Peck Feeds while they free range on pasture at the farm. 

In the winter time, the cattle feed on hay harvested from the farm and neighboring farms using the same stewardship practices as Burk Ridge.

You can read more about Burk Ridge Farms' history and practices on their website.

This week ACME Farms + Kitchen is selling shares of Burk Ridge Farms beef to our Bellingham and Seattle area customers. Don't miss the opportunity to stock your freezer with the best meat we've tasted!

We can't wait to get our shares so we can use our recipe for Shepherd's Pie! For our Portland friends we suggest using Deck Family Farm ground beef in this classic comfort food recipe.


1 lb ground beef

1 onion, finely diced
2-3 carrots, diced

1 garlic clove, minced
.5 tsp dried thyme leaves

1 tbsp olive oil
1 bunch kale, stems removed, coarsely chopped 

1 tbsp butter
1 tsp cornstarch, dissolved in water
1 cup water
1.5lb Yukon gold potatoes

milk + butter for making mashed potatoes

Preheat oven to 350°F. Peel and cube potatoes. Place in a pot and cover with several inches of water. Bring to a boil then simmer until tender. Drain and mash with butter, milk and salt. Set aside. 

Heat oil in skillet over medium heat. Add onions, carrots, garlic and thyme. Toss to coat. Cover and cook 8-10 minutes or until tender. Add beef and cook, breaking apart with a spoon. When beef is cooked through add the kale and cook until wilted. Add water and bring to a boil. Stir in cornstarch mixture and butter. Simmer until thickened. Pour meat mixture into a pie plate, top with spoonfuls of mashed potatoes and bake 20-25 minutes or until top is golden brown and filling is bubbling. Let rest a few minutes before serving.

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