My Favorite Beef Stew Recipe

• 2-3 lbs beef stew (I prefer sliced Beef Shanks for the bone marrow)
• 3 TBSP olive oil
• 2 TBSP butter
• 1 large onion, diced
• 1 TBSP diced applewood bacon pieces
• 2 garlic cloves, mashed
• 1 1/2 TBSP of flour
• One 14.5 oz can diced tomatoes
• 1/2 tsp salt
• 1 tsp pepper
• 2 bay leaves
• 1 TBSP fresh rosemary, chopped
• 3/4 tsp of thyme
• 2 anchovies
• 1 stalk celery chopped
• 10 sprigs fresh Italian parsley, just leaves
• 1/2 cup dry white wine
• 2 cups beef broth (preferably homemade)
• 3 carrots sliced into ½ inch pieces
• 3 large potatoes, cubed
• 1 green bell pepper, sliced in strips

You can cut the beef stew into pieces before cooking but I prefer to let it cook off the bone and fall apart.

Place butter and olive oil into a heavy bottomed pan or braising pot over medium heat. Add beef cubes, applewood bacon pieces, and onion. When beef is browned and onions are translucent add the garlic and sprinkle the flour over all. Stir the mixture until the flour is absorbed.

Add the diced tomatoes, salt, pepper, bay leaves, rosemary, thyme, anchovies, celery, parsley, white wine and beef broth. Simmer for one hour. Cover not quite completely with a lid and continue cooking at a low simmer for an additional hour.

Add the carrots, potatoes and bell peppers. Simmer the stew until the potatoes are done: approximately 1 hour.

Add a little more salt to taste at the end of cooking. Add a little more beef broth if you want the stew a little thinner.

The secret ingredient is anchovies which you don't end up tasting in the stew but they add a real complexity of flavor to the stew.

Like most stews this one is best the second day after allowing the flavors to meld.

Kofta Kebabs - (Ground Beef)

A very aromatic recipe. You'll love the smell and the taste. Serve with Greek yogurt, flatbread, lettuce, cucumbers and tomatoes that are coming out of the garden now.

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground beef
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Directions
1.Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the beef along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2.Preheat grill to medium and oil grate to keep kebabs from sticking
3.Cook the skewers on the preheated grill, turning occasionally, until the beef has cooked to your desired degree of doneness, about 6 minutes for medium.

June Farm Specials

SMALL FAMILY VALUE BOX $55.99
1 Whole Chicken
1 Applewood Ham (3.5-3.75 lb) – great for making Ham sandwiches for the family
1 pack Ground Beef
1 pack Mild Link Pork Breakfast Sausage
1 pack Smoked Polish Pork Sausage
1 pack Apple wood Smoked Bacon Pieces


LARGE FAMILY VALUE BOX $72.99
1 Whole Chicken
2 package Skinless Boneless Breast
1 Pork Shoulder (3.5-4.5 lb) – perfect for BBQ
1 pack Hot Italian Pork Sausage (is not really too hot – my 5 year old eats it)
1 pack Sweet Italian Pork Sausage
1 pack Mild Bulk Breakfast Sausage
2 packs Ground Beef


LAMB BOX - $43.99
1 pack of Lamb Loin Chops (4 per package)
1 package of Sun-Dried Tomato Lamb Sausage
2 packages of Lamb Riblets (perfect for crockpot or soup)


BEEF ROAST/GROUND BEEF BOX - $89.99
Buy fifteen 1 lb packs of Ground Beef- Get 1 Chuck Roast (about 3-4 lbs) free


GRILLING BOX - $63.99
1 Boston Butt
5 lb Ground Beef
1 pack Hot Italian Sausage (Link) – my 5 year old likes it
2 pack Sweet Italian Pork Sausage (Link)


GROUND BEEF SPECIALS:
Five (1lb) packs of Ground Beef - $5.50/lb
Ten (1lb) packs of Ground Beef - $5.00/lb
Twenty Five (1lb) packs of Ground Beef - $4.00/lb


CHICKEN BROTH BOX – $13.99
(Make your own big pot of stock. Just add vegetables and herbs, bring to a boil and then simmer all day, portion and then freeze. Much lower in sodium than store bought broth.)
1 package Chicken Backs
1 package Chicken Necks
1 package of Chicken Feet (Important for the collagen)

* Whole Chicken – By 2 or more for $3.99/lb, normally $4.50/lb
* Hot Breakfast Pork Sausage (Link or Bulk) - $5.00/lb (normally $6.00/lb), limited supply
* Beef Liver - $2.50/lb (normally $3.00/lb), limited supply
* Ground Raw Pet Food (2 lb packs) - $5.99 pack

Roasted Chicken with a Balsamic Glaze

Adapted from Lidia's Italian-American Kitchen

Ingredients:

2.5-3 lb Contentnea Red Chicken
salt
freshly ground black pepper
5 sprigs fresh rosemary leaves
10 sage leaves
2 bay leaves
¼ cup extra-virgin olive oil
2 bunches spring onions, trimmed and cut into 2-inch lenghts (about 2 cups)
1 cup carrots, peeled, trimmed, and thinly sliced
2 stalks of celery , thinly sliced
1 cup of sliced mushrooms
2 cups chicken stock (preferably homemade)
3 tablespoons balsamic vinegar
1 tablespoon honey

Directions:

Preheat the oven to 425 degrees F. Remove the neck and giblets from the chicken. Rinse the chicken under cold water and pat dry inside and out with paper towels. Season the bird generously with salt and pepper inside and out. Place one rosemary sprig, 2 sage leaves and 1 bay leaf in the body cavity of each bird.

Heat the oil in a heavy, flame-proof roasting pan or very large oven-proof skillet over medium heat. Add the spring onion, celery; carrots, mushrooms and the remaining rosemary and sage leaves and cook, stirring until the onions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the chicken breast side up over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and bird are golden brown-about 45 minutes.

Carefully tilt the pan and spoon off enough of the roasting juices to measure one cup, not including fat. Stir in the balsamic vinegar and honey until the honey is dissolved. Return the bird to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.

Remove the bird from the oven, transfer to a platter, and cover with a tent of aluminum foil to keep it warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the vegetables through the sieve as possible. Skim the fat from the surface of the sauce and bring the sauce to a simmer while carving the bird. Once you have arranged the pieces on a platter spoon some of the roasting juices over it. Pass the remaining sauce separately.

May Specials from Rainbow Meadow Farms

May Specials:


5 lb Ground Beef - was $6.00/lb, now $5.50/lb
10 lb Ground Beef - was $6.00/lb, now $5.00/lb

25 lb of Ground Beef - was $6.00/lb, now $4.50 lb (Find some friends to split this GREAT VALUE with)

3 packs of Beef Kabobs (1.5-1.9 lb per package) - was $9.00/lb, now at the GREAT VALUE of $6.00/lb

2 lb Packs of Raw Pet Food (Ground Chicken Backs, Necks, Feet, Livers, Hearts) - $6.00/package SPECIAL

Lamb Bones - $1.50/lb (for Raw Pet Food or for Broth)

Pork Neckbones $1.50/lb (make a great crockpot BBQ dish or can be used as Raw Pet Food)

Whole Chickens - Buy 2, get them for $3.99/lb, normally $4.50/lb

Lamb Shanks - was $7.50/lb, now $6.99/lb


SMALL FAMILY VALUE BOX $45.99

1 packages of Skinless Boneless Breast
1 Whole Chicken
1 pack Ground Beef
1 Sweet Italian Chicken Sausage
1 pack of Applewood Ham Slices (.5-.7 lb)
1 package of Bratwurst or Mild Pork Sausage
1 pack of Applewood Seasoning Meat (end pieces of Applewood Bacon)


LARGE FAMILY VALUE BOX $68.99

1 Whole Chicken
2 package Skinless Boneless Breast
1 Beef Kabob (1.5-2 lbs)
1 pack Applewood Seasoning Meat (end pieces of Applewood Bacon)
1 Pork Shoulder - 3.5-4 lbs (perfect for BBQ)
1 Maple Pork Breakfast Sausage



.

April Specials

APRIL SPECIALS:

Small Family Value Box - $45.99
1 Skinless/Boneless Chicken Breast
2 packs of Drumsticks
1 pack of Ground Beef
1 pack of Boneless Beef Stew
1 pack of Spinach/Garlic Chicken Sausage
1 pack of Pork Chops (2 in pack)
1 pack of Mild Pork Sausage (Bulk or Link, you choose)

Large Family Value Box - 67.99
1 Whole Chicken
2 Skinless Boneless Breast
1 pack of Pork St. Louis Ribs
1 pack of Applewood Smoked Bacon
2 packs of Drumsticks
1 pack of Sweet Italian or Hot Italian Pork Sausage (you choose)
1 pack of Ground Beef
1 pack of Boneless Beef Stew

Beef Roast/Ground Beef Box - $49.99
1 Sirloin Tip Roast (about 3-3.5 lbs)
5 lb of Ground Beef

Grilling Box - $29.99
2 packs of Drumsticks
1 pack of Bratwurst
1 pack of Beef Kabob
1 pack of Ground Beef

Chicken Broth Box - $13.99
(Make your own big pot of stock. Just add vegetables and herbs, bring to a boil and then simmer all day, portion and freeze. Much lower in sodium than store bought broth.)
1 pack of Chicken Backs
1 pack of Chicken Necks
1 pack of Chicken Feet (for collagen)

Other Specials:
5 packs of Chicken Drumsticks(Great for Barbeque or making chicken salad) - normally $4.50/lb, now $3.50/lb

No Produce CSA this year

After much consideration, the kids and I have decided not to offer a Produce CSA this year. I am on the road a lot traveling to help communities across the US rebuild their local slaughter/processing infrastructure and marketing of their farm products. I am also serving on an advisory committee in Washington DC. Along with the responsibilities of running the family farm, there is not any extra time to take on more work. The kids are also taking tougher courses in their homeschooling this year like Latin, Pre-Algebra, Rhetoric and Chemistry which require a more concentrated effort to master. So, as much as we enjoyed working in the garden and growing some really unique and flavorful veggies, we have decided that taking on that level of responsibility this year just is not feasible. We would like to thank all of you that supported the kids in their endeavor. They have learned a lot and will be putting their entrepreneurial skills to work in the future with other farm projects. Warmest Regards, Genell Pridgen