INGREDIENTS 1 4-pound boneless beef chuck roast, trimmed 3 tablespoons plus 2 teaspoons kosher salt 4 tablespoons vegetable oil, divided 1 large onion, chopped 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise 4 garlic cloves, finely grated 1 tablespoon tomato paste 1 cup dry white wine 1 bay leaf 1 cup low-sodium chicken broth 1 teaspoon freshly ground black pepper 3 large carrots, peeled, cut into 3-inch pieces 3 celery stalks, cut into 3-inch pieces 1 large parsnip, peeled, cut into 1-inch pieces 1½ pounds medium red waxy potatoes, quartered, halved if small 8 ounces crimini mushrooms, quartered Chopped parsley and chopped chives (for serving)

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Leaf Lard is the prized pork fat for making gorgeous flaky crusts. And let me tell you that pork fat is even good for you. I know that this goes against what you've been told. First off, it's not vegetable oil. Vegetable oil is not good for us! Healthy fats like olive oil, coconut oil, avocados are super important for a well functioning body and the good news it that the fat from pigs who lived a life on the land, with the sun on their backs, is one of those healthy fats. -Home-rendered lard is high in heart-healthy monounsaturated fats, and has no trans-fats. Our pigs were rotationally-grazed and had access to green growing plants during their entire lives, so their omega-6:omega 3 ratios will be better than confinement hogs. - Lard from hogs exposed to sunlight is rich in vitamin D. We should embrace this in the north, where it's hard to get enough sunlight during our chilly winters! - Lard is a food that we can grow right here in the Hudson Valley. "Local" isn't just about vegetables, as you, our wonderful pork customers, well know. But don't ignore this energy-rich food source that the hogs have given us as well. - Lard is delicious. It's the secret to the best fried chicken and flaky pie crusts, but I also use lard as my go-to fat for everything from frying an egg to sauteing broccoli.

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Herby Meatballs with Green Sauce

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