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Crystal's Kitchen

Crystal creates, photographs, and instructs us on preparing popular, home-made food using Triple S Farms products!  Then she blogs about it!


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News and blog

Welcome to the blog.
Posted 4/26/2017 9:38am by Stan Schutte.



Spring is almost here! This is the time of the year that I start planning our summer. We always take a trip to the beach and go to a Major League Baseball  game or two. Last summer we discovered a drive-in movie theatre about an hour away. It was really fun getting to take our youngest and seeing him get to experience something I didn't think he would ever get to. Of course, we brought the giant bag of popcorn, a cooler full of drinks, and the mini egg rolls. Yes you read that right, mini egg rolls. Let me explain. When I was growing up, we had several drive-ins in my
hometown and we would go quite often. My brothers and I would wear our pajamas because we ALWAYS fell asleep and it was easier for my mom to get us into the house and not have to make us change clothes. It's hard to believe all of us kids could lay down in the back of our little hatchback car!  My mom would make the usual paper grocery bag full of popcorn, pack a cooler full of soda(glass bottles back then), and a huge cont
ainer of mini egg rolls. Just her and I would spend the afternoon in the kitchen prepping what seemed like hundreds of mini egg rolls made with wonton wrappers and she would fry them up right before we left for the drive in.
I'm not sure if it was because I was the oldest or because I was the only girl, but whatever it was, I was always glad to be my moms helper in the kitchen. When my oldest was little, they opened up a new drive-in in the town we were living in and of course I couldn't wait to keep with tradition and make my mom's mini egg rolls and
when we took our youngest last summer I was excited to once again share a family tradition. Even though I have become an expert egg roller, it is very labor intensive and sometimes I just want an egg roll without all that work. I was so happy to come across the idea of just cooking the filling and eating it alone without the wrapping and the deep frying.

One of the wonderful modern conveniences I have that my mom didn't is a food processor to make shredding vegetables so much faster and easier!


My mom always put bean sprouts in her egg rolls so I will put them in my Eggroll In a Bowl! I also like this dish because I only have to dirty one pan to make a complete meal. My mom and I hope you enjoy!!!



2 Tbs. olive oil, coconut oil, or ghee

1 lb. Triple S Farms ground beef

1 lb. Triple S Farms ground pork

1 tsp. dried pepper flakes,

optional Salt and pepper

5 cloves garlic, minced

1 Tbs. fresh grated ginger

3 large carrots, shredded

1 large head cabbage, shredded

1/4 C. Tamari soy sauce

Optional ingredients, bean sprouts, bamboo shoots, water chestnuts, sliced bell or hot peppers, sliced green onions, baby corn, Sriracha, chow mein noodles

Place wok over high heat on the largest burner your stove has. If you don't have a wok, I would recommend a Dutch oven instead of a skillet. Add oil. Add both ground meats, dried pepper flakes and season with salt and pepper. Go light on the salt because you will be adding soy sauce later. Cook till no pink is remaining. Add garlic and ginger and cook for one minute. Add carrots, cabbage, and if using, peppers. Season vegetables with salt and pepper, remembering to salt lightly. Cook, stirring often, for about 5-6 minutes. Add tamari and any other ingredients you may be using, except chow mein noodles. Cook for 1-2 more minutes. My youngest likes it spicier so he adds Sriracha to his bowl.


Posted 4/3/2017 3:06pm by Stan Schutte.

Crystal's Kitchen

Recipe's and ideas from Crystal


Hi! My name is Crystal Evans. I consider myself to be an suburban homesteader. I’m a wife and a mom who likes to do the things the old-fashioned way…although I do like my modern gadgets and appliances!  

My husband is the money earner of our home. Quite often his job takes him out of town and you know what that means when it comes to meals! Nothing but take-out or catered, dried out chicken breast. I always make sure to send plenty of snacks, like chicken salad loaded with celery and apples,  and hearty breakfast items, like baked oatmeal bars and kefir, to keep him nourished. I also make sure to prepare a comforting dinner before he leaves and also when he returns.  

Last week he was out of town for 3 days and knew that he would be wanting something that is cooked low and slow. I thought “Italian Beef”. It's always a winner in our house and the great thing for me is that it's so easy!!!  

I recently received an Instant Pot as a gift, so I used it to make my Italian Beef. I will also tell you how to cook it in the crockpot and the oven.  

I used the Beef Sirloin Tip Roast this time but I also like to use the Beef Tri Tip Roast. Both have very little fat. The only difference is that the Tri Tip doesn’t take as long to cook.



3-4 lbs.Triple S Farms Sirloin Tip Roast

Salt & Pepper

1 Tbs.Extra Virgin Olive Oil

1 medium onion, chopped

3 cloves garlic, minced

2 tsp. each basil, thyme, and oregano

2 Tbs. balsamic vinegar

1 C. Water (crockpot 1 ½ C. or Dutch oven, cover meat)  

Preheat pan. Season roast with salt and pepper. Add olive oil to pan. Sear both sides of roast for 5 to 7 minutes, each side. Take roast out of pan and set aside. Add onions and garlic and cook until onions are translucent, 4-5 minutes. Add herbs, vinegar, and water. Don’t forget to scrape up those brown bits of flavor! Return roast to pan and cover. If using an Instant Pot,, push the meat button and move time to 65 minutes. Use the slow release method. If using a crockpot, cook on high for 5 to 6 hours or low for 8-9 hours. If making in the oven, cook at 325° for 3 ½ hours. Shred meat and adjust seasoning.