Alarita Citrus Pork Roast

Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it.  Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with.  Luckily I have a husband  & daughter who are adventurous eaters for the most part.

Today I’m aiming  for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.

With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.

The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.

Beef & Broccoli

Beef & Broccoli a Chinese restaurant favorite  for take out. Now it is time for you to have this wonderful meal at home.

A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point.  There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes.  For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.

 

 

Pork Osso Bucco Ragout

Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again.  Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.

NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store.  The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat.  I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.

 

 

Corned Beef & Cabbage

St Patrick’s day is getting closer do you have your Brisket yet. The good new is that you still have time. The recipe I posted last week only takes 3-5 days. For you last minute folks out there (like me) this one is for you.

The dark color is due to not using nitrates in the brining process. I used beet juice unfortunately it was not dark enough to preserve the color

 

This past weekend my family hosted a farm game night for all of us that live here at NCF. We served the Corned Beef with Cabbage, it was a big hit.  It scored a solid 8 out of 10, every last morsel of the beef was consumed.

Mark & Dustin grabbing their dinners.
SWMBO didn’t even get a bite.

The only issue we had was coloring and it may have been due to my beet juice not having enough of the coloring in it. My beet juice was not nearly as colorful as other brands I’ve seen out there. In fact it was downright pale.

 

 

Cottage Pie or Shepherd’s Pie?

I hereby interrupt the replay of recipes from the past few months for something new.  The windstorm that took away our February 70 degree days, got me in the kitchen.  One of my husband’s favorite dishes is Shepherd’s Pie.  What is the difference between Shepherd’s Pie and Cottage Pie? Meat, Shepherd’s is made with Lamb while Cottage is made with Beef.

After you decide which type of pie to dig into then it is time to discuss vegetables. The mixture will be topped with mashed potatoes there is no crust however.  For veggies I use onions, mushrooms, celery, carrots & peas. A few folks I know use green beans instead of peas, I prefer the peas.

In the NCF store Ground Lamb ( we also have ground mutton) is $10lb, Ground Beef is $9 lb.  If you would like a steakier flavor the choose Ground Chuck for $10.50 lb. With the other ingredients this will still be an under $20 meal yet it will feed 8-10 people. Erin’s husband stopped by and grabbed 2 serving. One for right then, I got a text the next morning he had the other for breakfast instead of waiting for lunch.

Calorie Count, It is February as New Years Resolutions are still on the mind I am not making a bottom crust from Mashed Potatoes.  Only the top of this pie with have Potatoes. Traditionally the crust is top and bottom is made from Potatoes.

For today’s recipe I’m going to use Ground Lamb, making it a Shepherd’s Pie.  My husband would eat Lamb for every meal if allowed… shh I would too.

 

Lemon Chicken Bake

School is back in session full swing & while we homeschool year round  this means our school year activities are keeping us busy.

Monday – Friday afternoons we race from horse back riding, girl scouts and art lessons.  That mean we need dishes we can prepare ahead of time then throw in the oven while the little one takes a bath & we do evening chores. It’s a farm ya’ll, there are always chores.

Beef Stew

Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really, they both believed I had a special talent and would instruct me from behind as I began cooking. This Beef Stew has varied little from the time my Great-Grandmother Rumsey taught my Grandmother Hill. Beef Stew is an American tradition, every family has its own special recipe and this is mine. Unfortunately few pictures were taken of this dish as it was Halloween and the family descended on the pot before I remembered I didn't have a final picture. The recipe provided below few 5 adults and 2 children with no leftovers. The Boneless Beef for Stew price at the NCF store is $8.99 lb. Combined with the veggies you're running about $15 for a meal that easily fed 7 with no empty stomachs afterward. Boneless beef for stew can take time to become tender. Long cook times are recommended. The processor uses leftover that is not being turned into ground beef to make boneless beef for stew.