The Pastures of Rose Creek: This Week's Harvest

Once upon time in Oconee, there was a farm that grew their own food, and brought it to the people, at the farmers market, so come and taste some good locally grown edibles

Sincerely, 

Dan Matthews

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Date: Mon, 23 Sep 2013 16:19:43 -0400
Subject: The Pastures of Rose Creek: This Week's Harvest
From: pastures1051@gmail.com
To:

Hello all and happy Monday!  Fall is here and the weather couldn't be more glorious!

So take advantage of this beautiful weather and come out to any of our 3 local markets to see what surprise fall greeneries we have in store for you this week.  That's right!  Slowly but surely, those yummy greens and things are coming in!...

You can also find our delicious and amazingly healthy Piedmontese Grass Fed Beef!    We continue our recipe round up this week with....

beer braised short ribs!

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork.  And although less known, many folks prefer short ribs over the back ribs.  And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat.  

And they couldn't be easier to make!...try 'em braised with your favorite stout beer!

the recipe.

ingredients.

• 3 lbs short ribs
• 3 tsp salt
• 1.5 tsp fresh ground black pepper
• 6 tbsp flour
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large onion sliced
• 3 cloves garlic
• 3 cans or bottles Guinness or your favorite stout beer
• 3 cups beef stock (try using the beef bone stock recipe from last week!!) 

method.

• Season the short ribs with salt and pepper and dredge in the flour until coated.  Shake off the excess flour.
• Heat olive oil and butter over medium high heat in large pot or dutch oven.
• Add ribs and cook until browned on both sides (about 5 min each side).  Remove ribs and set aside.
• Add onion and garlic to skillet - cook and stir until onions are tender (about 5 min)
• Return ribs to pot & pour in beer.
• Stir, scraping the bottom of the pan until all browned pieces are mixed with liquid
• Add beef stock - cover and simmer on low until tender (about 2 hours)

Try adding other aromatics such as carrots and celery! Or over a bed of mashed taters, or accompanied with grilled eggplant or homemade sweet potatoes fries!!

a special note...

And I really cannot sign off today without singing the praises of Nancy Thompson and her amazingly delicious varieties of eggplant!  

I recently made a delicious eggplant parmesan - excited to share my homemade creation with a dear friend.  As we gobbled up what I thought to be a great success - my friend began to chuckle in amazement.  "Dana," she said, "I hate eggplant."  

I was horrified.  Thinking that maybe she was just doing her good friend duties by choking down a meal that was completely unpalatable to her.  But thankfully, she continued, "But this eggplant has really revolutionized my taste for eggplant!"  Phew!

And it had nothing to do with my neophyte cheff-ing abilities which are touch and go at best.  It had EVERYTHING to do with the delicious eggplant.  Take it from me, I have had bitter and tough eggplant...especially in eggplant parmesan, but it's a flavor that I've just assume is part of the eggplant experience.   But Nancy's eggplant is smooth and tender and nutty...and completely versatile.  It's even good raw!

So this weekend - check out Nancy's beautiful and revolutionary eggplants!  But hurry!  Eggplant season may not last!  :)  

And if you're thinking eggplant parm....try it with Blue Moon Creamery's divine mozzarella!

where you can find us this week...

• Tuesday, Oconee Farmers Market, downtown watkinsville, 4-7 pm
• Thursday, Central Bishop Market, downtown Bishop, 4-7 pm
• Saturday, Oconee Farmers Market, downtown Watkinsville, 8 am - 1 pm

Hope to see y'all this week!

For the love of community and all things farming,

Your local farmers,

Will, Matt, John & Dana

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The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029