For Sale: Eggs and Beef Done Right.
The benefits of pastured animals are obvious, or they should be- if you haven't read The Omnivore's Dilemma: A Natural History of Four Meals or Food Inc. you really do need to get to that soon. I can tell you why, but I'd rather not preach to you when those two sources do it much better and they will get their facts right.
Because the current industrial food system in our country is not really working to provide better food for the people, I am making it my business to work on getting a better product to those around me, locally. I figure we can all do something for those close to us, and what better than provide a better meal to people who I interact with?
I am currently selling eggs, eggs, EGGS- I've been selling them for a couple of years and they are love at first sight and taste. Our ducks and chickens free range all day and then roost in a coop at night, they lead a very good life.
I have also just started selling beef for Heart Z Ranch, which is my husband's family's farm in Crawfordsville. When I make burgers from that ground beef even the most knowledgeable burger savvy taste buds rave over the quality and the flavor of this meat.What can I say, but that it is a little spice and years of grass. It doesn't only taste better, it is better for you. Beef fattened on corn and grain has health drawbacks that make the cheaper quality meat much more expensive in the long run. Grass fed and finished, it is the only way to go. I mean, with a slogan like, "Sunshine, Rain and Grass Make Really Good Burger", how could anyone go wrong??
Price List:
Heart Z Ranch Ground Beef $4 per Lb.
Chicken Eggs $3.00 per dozen
Duck Eggs $5.00 per dozen
(Prices subject to change)
We'll have these three items on a regular basis, every day and always. If you want a large order, I can probably fill it, but might need a little time so please be patient as this isn't a large operation. Duck eggs are the only thing that will be seasonal, so if you want them- get 'em now! They may stop laying for the winter, but we'll see.
Send me a message if you have any questions, or would like to set up a time for a pick up or maybe a drop off.
A Celebration of Harvest
This is a time of excitement for those who grow their own food because in September and October it is time to reap in the produce that was seeded in the Spring, and cared for through the hot Summer. A pumpkin has come to signify the end of the harvesting, and right now the fields are ripe with bright orange sunsets all day long. It is a huge sense of relief now because all that could be done has been done and it is time to celebrate!
I love that we can see the food being grown all around us, it reminds us to be getting ready for the next holiday, the holiday in which we give thanks for that years blessings, for God's provision and for the health of our families. God has most certainly been good this year, but really he is good every year.
Because we have been in harvest mode for the last several months, this verse from the Bible has been worn into the blisters in my hands. The rush to store, and can all that the vines and bushes produce before the nights get too cold and ruin the fruit. It all just speaks to me in a real way now. And yes, more hands always lighten the load and make the work much less tedious.
The harvest is plentiful, but the workers are few. Ask the Lord of the harvest, therefore, to send out workers into his harvest field. Matthew 9:37
Is there a verse or quote that life helped you understand better? Do tell.
Real Food For Mother and Baby
Real Food For Mother and Baby:
The Fertility Diet, Eating for Two, And Baby's First Food
by Nina Planck
288 pages
Health/Food, Nutrition
Bloomsbury USA (March 31, 2009)
Nina Planck is an amazing food activist who believes in making good choices about eating. Her previous book Real Food gets rave reviews everywhere. This is a follow up, for those who are trying to get pregnant, those who are pregnant and it even shares ideal first foods. It is full of really interesting information and Nina Planck is a food nutrition guru. Her basic premise is that whole foods are best- however it may shatter some of your current thoughts on what is okay (or even good) to eat.
I haven't read her first book Real Food, but I love the whole food and real food concept. However, this book was a hard one for me. I just couldn't get over that she seemed too opinionated and sure of all that she was saying even when it really didn't seem to sit right with me. I have some examples that threw me off: she condones drinking alcohol while pregnant, saying sometimes she even drank more than a glass of wine a day, but she says it is not good to be a vegetarian while pregnant. That to me seems waky. Yes, crazy. I don't know if it was wrong, but after I read that I had a hard time taking in her logic and ideas in the same way.
Overall it does hold really interesting information, but I just couldn't get over the fact that she pretty much seemed to just want to push what she felt like eating or not eating on the rest of us. Oh, and yes there is plenty of liver to boot. I guess if you love wine and liver and don't want to give up anything while you are pregnant- this is your book. This is a grouchy take on it, I know. I just fear that when something is proven negative- to even guess at how much you and/or your baby can handle and still make it out okay, it is just crazy. Yes I am hung up on that.
Tomato Bread Pudding
This is an amazing recipe, I have used it twice now and it will be around our house to stay. We all love it, B the boys and I. YUM! I didn't know if bread pudding sounded too good, but I am convinced %100.
Tomato Bread Pudding
(Katie Brown Celebrates, p. 182)
Serves 12 (makes one 13 by 9-inch pan)
This is a a great way to use up tomatoes and bread that are about to go. Combine them with cheese and spices, and you will have a delicious pudding.
2 Tablespoons olive oil
1 Large Onion, diced
4 cloves garlic, chopped
5 Tablespoons fresh thyme
1+1/4 Cups Heavy Cream
2+1/4 Cups Chicken Stock (we use veggie stock bouillon)
1 Tablespoon Salt
1+1/2 Teaspoons black pepper
2 eggs
10 Cups cubed french bread
2+1/2 Cups grated Parmesan
6 Cups Halved Cherry Tomatoes ( I use roma tomatoes that I canned...they are soooo good!)
1. Preheat oven to 350 degrees
2. Heat a medium-size saute pan over high heat and add olive oil. When oil is hot, add onion, garlic and thyme. Lower heat to medium and cook until onion is soft, about 6 minutes. Place mixture in a large mixing bowl and allow to cool. Add cream, stock, salt, pepper, and eggs, and whisk until well combined.
3. Add bread, Parmesan, and tomatoes, tossing well to coat everything, and allow mixture to sit for at least 10 minutes. Place in a greased 13 by 9-inch pan and bake until top is golden brown and pudding is set, about 45 minutes.
ENJOY~
barley lentil (and whatever else) soup
Barley Lentil (and whatever else) Soup
*1 T. olive oil
*3 cloves of garlic
*2 chopped medium onions
*3 medium potatoes
*1 t. salt
*1/2 t. dried thyme
*1/2 t. dried rosemary
*1 C. pearled barley
*2 C. lentils
*1 16oz.can crushed tomatoes
*Italian seasoning to taste
*2 vegetable bouillon cubes
*10 C. water (approx.)
*1.5 C. parmesan cheese (to sprinkle on top)
Put in large soup pot or kettle- this makes a ton. If you don't want to pre-soak your lentils, what you do is dump the first 6 ingredients into the pot. Saute on medium until the onions are translucent, then add in the ingredients up through the lentils. If you need to you can add extra olive oil, saute for several minutes just to soften up the lentils and so that the spices release their flavours and delicious aromas.
Add in the tomatoes and bouillon cubes and stir. Add in water, you don't have to add it all at the same time. I usually add 6 cups now and the rest throughout the rest of the cook time.
Cook for at least 1.5 hours, add more water if necessary. Then when everything is in bring it to a boil and then turn down to simmer for 1.5 hours or more and there you have it.
What do I mean when I say you can add whatever else? you can stop at the ingredients that I have listed, or if you have anything else you want to use up....add it in, things like: carrots, potatoes, celery, meat, whatever...just dump it in. Depending on the season and what is bursting from your garden this will be different. I make this for sure once a week and allow it to last. I use my biggest pot. It is perfect served with a yummy fresh bread or french bread from the store.
enjoy, and let me know if you have any questions!
bungaree recipes
Simple Meals:
Tomato Bread Pudding
Tortilla Española
egg, tomatoes and homemade bread
Pizza!
Barley lentil (and whatever else) soup
Old Fashioned Sour Dough Pancakes
Dutch Baby or Oven Pancake
![[DSCI0012.JPG]](http://3.bp.blogspot.com/_FyuzzdAoCw8/SGf8tv_TYKI/AAAAAAAABCA/oVwd2ZGDmao/s1600/DSCI0012.JPG)
baked goods:
(chocolate)zucchini(cake) bread
Danish Braid
Corn Chips
Scones
Dutch Baby or Oven Pancake
Oatmeal Cookies with a Purpose
International Delights:
Samosa (Indian Dumplings) recipe
Katie Brown Celebrates
Title: Katie Brown Celebrates: Simple and Spectacular Parties All Year Round
Author: Katie Brown
Pages: 192
Genre: Cookbook
Yearly Count b: 94
This cookbook is amazing! I have used several of the recipes and they have been excellent, simple and yet truly spectacular. The book is set up by months, and I enjoy that as sometimes I feel out of the loop as to what to do during a season, yes I know that BBQ's are better in the summer and hot soups are better in the winter, but I mean seasonal things, and little cutesy things. This book is packed with recipes, but is also an idea book filled with how-to-make things for entertaining. I love the quilt type rustic table cloth, and the ideas for 'Spicy Invitations' which you fill little bottles with Moroccan spice and then delicately wrap your invitation around it, for the party of a lifetime! I tried the Peanut brittle and the Apple Brownies, Oh goodness! Those are things that the kids will beg me for for sure really soon, and I know this cookbook will be put to good use.
There are amazingly simple and yet stunning centerpieces. I love the one on page 165, the Cork Runner and Nuts in Vases, amazing, just perfect for that natural feel that I love. Ideas on how to design neat menus that I will probably never get with it enough to make, but if I did I would copy her style exactly. This is an idea book just as much as a recipe/ cookbook. I can't wait to try more of the recipes, I need to get me some parties set up so that I will NEED to entertain with class. Oh, and for those of us with kids there are also several sections on how to entertain a kids party, complete with cake recipes, crafts that would be fun for that age group and art things to do with kiddos.
The recipe I am dying to try next is the Deep-Dish Country Quiche, oh goodness. I have 11 chickens and soon they will all be laying, I know that when they are I will be scrounging for things to use up my beautiful fresh eggs. I know that this Quiche will be perfect, YUM!
Here are two exquisite recipes from Katie Brown Celebrates listed under the December Holiday brunch section. Enjoy them with friends and family during this season.
Tomato Bread Pudding (Katie Brown Celebrates, p. 182)
Serves 12 (makes one 13 by 9-inch pan)
This is a a great way to use up tomatoes and bread that are about to go. Combine them with cheese and spices, and you will have a delicious pudding.
2 Tablespoons olive oil
1 Large Onion, diced
4 cloves garlic, chopped
5 Tablespoons fresh thyme
1+1/4 Cups Heavy Cream
2+1/4 Cups Chicken Stock
1 Tablespoon Salt
1+1/2 Teaspoons black pepper
2 eggs
10 Cups cubed french bread
2+1/2 Cups grated Parmesan
6 Cups Halved Cherry Tomatoes
1. Preheat oven to 350 degrees
2. Heat a medium-size saute pan over high heat and add olive oil. When oil is hot, add onion, garlic and thyme. Lower heat to medium and cook until onion is soft, about 6 minutes. Place mixture in a large mixing bowl and allow to cool. Add cream, stock, salt, pepper, and eggs, and whisk until well combined.
3. Add bread, Parmesan, and tomatoes, tossing well to coat everything, and allow mixture to sit for at least 10 minutes. Place in a greased 13 by 9-inch pan and bake until top is golden brown and pudding is set, about 45 minutes.
Turkey Bacon Eggs (Katie Brown Celebrates, p. 180) Serves 12
What brunch would be complete without bacon and eggs? I love this dish because it combines both of them in a quick and easy fashion.
12 3-inch ramekins
Olive oil or nonstick booking spray
36 Pieces turkey bacon
4 Tablespoons Olive oil or butter
4 Shallots, Chopped fine
2 small bags baby arugula (or spinach)
12 eggs
2 cups grated Gruyere Cheese
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Prepare ramekins by brushing insides with olive oil or spraying with nonstick spray. Wrap 2 pieces of bacon around insides of each ramekin, closing all gaps around the sides. Cut the remaining 12 pieces of bacon in half. Place 2 of these pieces in bottom of each ramekin, covering all gaps.
3. heat large saute pan on high, add olive oil or butter, add shallots, and reduce heat to medium. Gently cook shallots until translucent, about 4 minutes. Add arugula to pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.
4. Combine eggs, Gruyere, and arugula, season with salt and pepper. (remember that the cheese will add some salt of its own. ) Fill each ramekin three-quarters full and bake until eggs are set and tops are golden and puffed, about 20 minutes.
3. Remove bacon and eggs from ramekins while hot, using towels to prevent burning yourself. Serve immediately, as eggs will loose volume as they sit.
Author Website:
Katie Brown Workshop
Want to get yourself a copy?? Send me recipes!!
I have five available to you lucky-hungry-winner types (thanks to Hachette!!)! The giveaway part!!
Here are the details:
-I have 5 copies of Katie Brown Celebrates (thanks to Anna at Little, Brown!!!!)
-Post a recipe (the whole recipe) on your blog, previously posted recipes work as well....but I am looking for some of your favourites here, so please make sure it is a favourite!
-Comment below and paste the link to your recipe in the comments.
-Yes your recipes posted for the other giveaway count, but you will need to comment on THIS post if you want me to count you in on this giveaway (the same recipe is fine unless you are feeling into it, I'd love more recipes!!!)
-You have a week to do it, you can send me your recipes up through the 19th. I will select winners the next day.
- Sorry, only US and Canada and no PO boxes
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