The Pastures of Rose Creek: This Week's Harvest

Subject: The Pastures of Rose Creek: This Week's Harvest

Hey y'all!  

The fall garden is on it's way as the remaining okra and summer veggies hold on for one last hurrah.  Meanwhile, our Piedmontese beef continues to fly out of the freezer.  

Although we are sold out of our steaks there is still a lot that can be done with the lesser-known-not-quite-sure-what-to-do-with, yet still delicious, cuts we have remaining...  This week - I thought I'd focus on a couple of them.... 

the roasts.

Although roasts are traditionally thought of as a cold weather kind of meal - there is still a lot to be done with a roast even in warmer seasons....like TACOS...extend your meal with homemade RAMAN NOODLE SOUP!!  Try any of our roasts with a...

 Lime and Cilantro Roast Taco Recipe

ingredients

• 1 roast (any roast will do!)
• 2 limes
• 1 cup chopped cilantro
• 1 tbsp cumin

method

• Place roast in an oven safe pot
• Squeeze both limes over the roast
• Add cilantro and cumin
• Fill pot with water up to 1 inch from the base of the pot
• Cover pot with lid and bake at 325 until done (~ 3-4 hours)
• Once cooked and cool enough - shred the beef and add to your taco spread!

The best part is you can save the left over beef broth for a ramen soup!  I don't know about you but I love ramen noodles - but know that all the additives are not very healthy.  This is a great way to make your own, healthy ramen noodles using grass fed beef broth.  Can't get better than that!!

Lime & Cilantro Raman Soup

ingredients

• place beef broth remaining from above roast in a stove top pan or pot
• add water to dilute the broth to your taste
• heat to boil
• add asian style rice noodles to boiling broth and cook until tender (do not over add the noodles as they will quickly suck up all the liquid...the package should tell you the correct broth to noodle ratio)
• serve and top with fresh bean sprouts and hoisin sauce if desired.

round steak.

Pound it and use it like a cube steak for country fried steak or swiss steak OR cut it into strips for a Korean style dish....

Bulgogi Marinade

ingredients

• 1 round steak cut into strips (cut it against the grain)
• 1/2 cup soy sauce
• 1/3 cup sugar
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 8 cloves garlic, chopped or minced
• 4 scallions, chopped or minced
• 1/2 tsp fresh ground black pepper
• 2 tbsp toasted sesame seeds (optional)
• red chile flakes to your desired heat level (optional)

method

• Put sesame seeds in a hot sauté pan and gently toss until slightly browned  - this take just a few seconds
• Combine all ingredients and mix until sugar is fully dissolved - slightly heating may help dissolve the sugar faster
• Put mixture in a ziplock bag with the beef.  Leave for up to an hour or overnight in the fridge.
• Remove from fridge and let marinade and beef sit out until comes down to room temp
• Empty contents of bag into a hot saute pan and cook on med-high for about 5 minutes.
• Serve on lettuce leaves or rice. Especially delicious served along side Trader Joe's Kimchi -yum! yum!

Try any or all of these recipes this week and pick up your Piedmontese beef and other ingredients this week at any of our 3 local markets....

• Today, Oconee Farmers Market, downtown Wat-ville, 4-7 pm
• Thursday, Central Bishop Marker, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Wat-ville, 8 am - 1pm

Hope to see you all there!

For the love of community and all things farming,

Your local farmers,

Will, Matt, John and Dana
The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029