Beef Stroganoff over Egg Noodles

There has been a bag of Amish Noodles staring at me from the pantry for a month. In July,  my daughter and I traveled to my home state of Missouri, the northwestern corner of the state up by Kansas, where Mennonite & Amish Markets abound. There I bought a bulk bag of Egg Noodles with dreams of Beef Stroganoff.

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Beef for Stew, cut into bite sized goodness

One of our big sellers is Beef for Stew.  I use it for many things soups, stews, kebabs, etc.   This meal is larger, feeding up to 8 people (Or my just my ravenous bunch of kids – Editor/Farmer).

Boneless Beef for stew runs $8.99 per pound with all of the ingredients listed you’ll have dinner for roughly $12-$15. If you want to jazz it up a bit use one of our Sirloin Steaks at $14.99 lb, thinly sliced with the fat removed.

Beef Stroganoff

  • 1 lb NCF Beef for stew
  • 2 tbsp Butter (extra virgin olive oil can be substituted)
  • 1 med yellow onion sliced thinly
  • 3 cloves of garlic  minced
  • 8 oz Cremini mushrooms

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  • 1 cup beef broth (low sodium or no salt)
  • 1 cup Guinness  beer or  1 cup Pinot Noir (if you prefer no alcohol double the beef broth)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 1 cup fresh peas *optional
  • salt & pepper to taste
  1. The Beef for Stew chunks are rather large. The first step is to cut them down to bite size removing any left over silver skin, season with salt and pepper.
  2. Melt the butter in a large deep casserole or dutch oven over med heat.
  3. Once the butter has melted add in the onions & mushrooms lightly salt, cook until the onions are translucent with a bit of browning showing.
  4.  Add seasoned beef and cook till browned.
  5. Toss in the garlic and cook until fragrant, about 1 minute.
  6. Next up add the broth, Worcestershire sauce, Dijon mustard and the beer.
  7. Lower the heat to med low.
  8. Place lid on and simmer for 45 min to 1 hour stirring frequently if the  liquid is greatly reduced add a bit more broth.
  9. If  adding in peas do so now, let cook for 4 minutes.
  10. Add in sour cream
  11. Taste adjust salt and pepper.
  12. Serve over warm egg noodles.

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Noodle Prep

  • 2 cups Extra Wide Egg Noodles
  • 1/2 tsp Nutmeg
  • 1 1/2 tbsp Butter
  1. Prepare Egg Noodles per instruction on bag.
  2. Drain
  3. Finish with butter and Nutmeg

 

Lucy lives and works on Ninja Cow Farm. Most days you'll find her tending to the garden or working in the store. She has worked in restaurants and as a personal Chef.

Short ribs with asian flavor

Flavors from Asia,  they’re complex by nature. You bite in and instantly go “How did they do this”?  Umami is a word in Asian Cuisine used to describe the savory taste.  Short ribs have a bounty of Umami.

The ribs come in packs ranging from 1 lb- 2 lbs at $8.99 a lbs.   With ribs you want 1 lbs per person due to the removal of bone.  While this recipe is for 5 lbs I typically use 2-3 lbs of the ribs.  When doing this freeze part of your unused marinade for later use.

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The secret to short ribs is the cooking time.  Once again we are going to using that trusty dutch oven and set the oven at 280F.  The length of time will vary on the density of meat, towards the end check every 30 minutes.  You’re not just checking for fall off the bone you also want the connective tissue broken down enough to bite through easily.

 Short Ribs with Asian Flavor

  • 1 large Fuji apple
  • 1 large Asian pear
  • 1 ¼ cup soy sauce
  •  ¾ cup sugar
  •  1 red onion, roughly chopped
  •  4 green onions, chopped (optional)
  • 1 tbsp ginger, grated
  • 3 tbsp sesame seeds (optional)
  • ¼ cup sesame oil
  • 5 lbs Short ribs
  • Enough water to cover ribs
  • Green Onions, chopped (garnish)

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Cooking Method

  1. Preheat oven to 280F
  2.  For the marinade: Grate garlic, ginger, apple and pear into a large bowl, making sure to catch all of their juices.
  3. Add the soy sauce, sugar, onions,  sesame seeds, and sesame oil, mixing thoroughly.
  4. Place short ribs to the bowl, use tongs to ensure all of the ribs are coated with the marinade.
  5.  Refrigerate the meat & marinade for at least 12-24 hours before cooking. (The longer you marinate the meat, the better it flavor!)
  6. Remove from refrigerator 1 hour before cooking.
  7. In a Dutch oven place ribs & 1-2 cups of the marinade. Place in oven with the lid on 280 until tender 6-7 hrs.
  8. Remove and let sit for 10 minutes before removing ribs and breaking down the meat.
  9. While the meat cooks simmer the remaining marinade till syrupy & pour over finished ribs or serve beside them.
  10. Serve over rice or steamed vegetables.
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If you prefer fine dining break down the ribs after braising. The other option is the ever popular caveman style.
Lucy lives and works on Ninja Cow Farm. Most days you'll find her tending to the garden or working in the store. She has worked in restaurants and as a personal Chef.

Thanksgiving turkeys are available to preorder

Turkey on the table ready to eat
Are you getting hungry yet?

We are now taking deposits on farm raised, pastured, non-gmo, no antibiotic, fresh turkeys for Thanksgiving. Our chicken farmer, Brittany Ridge Farms is doing turkeys again this year and we will be bringing them in for folks who plan ahead. In talking with Christy, she already has more requests than she has availability but she’s holding spaces for us since we are regular customers. That means you need to get your name on the list before someone else does!

Turkeys range from 15-20 pounds and we can try to pick more to your size you need if you let us know your preference but there are no guarantees you’ll get the exact size you ask for.

If you want to get a turkey for Thanksgiving, the price is $6.25 per pound and you’ll need to put down a $40 deposit to get on the list. I can take your deposit remotely if you want to reserve yours before you can swing by. Just email/text me and I’ll get it handled for you.

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Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Stop by and see us after work

Now you can stop by the farm till 6pm, on your way home from work. Lucy has been getting some requests from folks who’d like to leave work at 5pm and still stop by the store and do some shopping.

In response to these requests, we’ve changed our Wednesday and Friday open store hours to now be 2pm-6pm. The gate schedule has been modified to now close at 6pm so you’ll be able to drive right up to store and do your shopping with no issues.

We are implementing this schedule as of today so feel free to stop by and pick up some goodies till 6pm.

Ribeye steaks, ready for sale
Ribeye steaks, ready for sale

Also, Lucy just let me know that we have two packs of ribeyes that have become available, so another reason to pop in today!

Dan Moore on sabtwitterDan Moore on sabgoogleDan Moore on sabfacebookDan Moore on sabemail
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Cuteness overload with baby milk cow

Every week I make the rounds to see our farmers. Some I meet in a parking lot, some I meet at the processor, and some I meet at their farm. This past week when I stopped at our yogurt/kefir farm Carolina Farmhouse Dairy I was met with this young lady.

Cute baby jersey calf
Cute and cuddly

After loading up all the yogurt, I had to go over and give her a bit of attention.

Baby Jersey calf
Cute little baby Jersey calf

She was shy but was happy to have some attention. I don’t know of a cuter animal than a baby Jersey calf.

It’s a lot of time and effort to drive around to all these farms. But there are some perks!

Dan Moore on sabtwitterDan Moore on sabgoogleDan Moore on sabfacebookDan Moore on sabemail
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Calling all you hamburger lovers

Ground chuck packet of beef
Ground chuck ready for primo hamburgers

We have a new product in the store today. Some people who make crazy good hamburgers (Drew, I’m talking to you) like to take cuts of beef and grind them themselves. I first heard of doing this from the master himself, Alton Brown. Alton buys a chuck and a sirloin and grinds them for his Burger of the Gods recipe.  I’m not crazy enough to grind my sirloins but the chuck has already been done for you.

In addition, this ground chuck is priced at $10.50 per pound. Since a chuck roast is $12.99 per pound that’s a pretty stellar deal. We are just trying it out to see how it does so come get some and try burgers this weekend.

We also have Denver cut steaks as well. They are a new steak we are carrying and they are $14.99 per pound.

Dan Moore on sabtwitterDan Moore on sabgoogleDan Moore on sabfacebookDan Moore on sabemail
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Fresh beef arriving tomorrow

Tomorrow I’ll be heading to Siler City to pick up our latest load of fresh beef. I’m doubly excited because we actually have room in the freezer now that the beef freezer is working again.  That means easy shopping where you can find everything you are looking for.

Beef and goodies for dinner

Expect all the cuts to be in stock. I’ll even have some oxtail, I think. If it’s not all spoken for. Steaks, hamburger, all that stuff will be fully stocked so plan on coming by between 2-5 on Friday, or 8-5 on Saturday. Lucy will be working the store both Friday and Saturday so come and get your recipe fix from our in-house chef. We’ll be open so there is no appointment needed to shop in the store.

Also, we are going to have our pork sale again this weekend. I’m still needed to make some room in the pork freezer. We have Boston butts aplenty and all the sausage goodness you expect. Plan on coming by and stocking up.

Dan Moore on sabtwitterDan Moore on sabgoogleDan Moore on sabfacebookDan Moore on sabemail
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

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