The Pastures of Rose Creek: This Week's Harvest

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From: Pastures Rose Creek pastures1051@gmail.com
Date: 10/08/2013 4:57 PM (GMT-05:00)
To:
Subject: The Pastures of Rose Creek: This Week's Harvest

Hello everyone!

Well,we are a little behind the eight ball this week as we announce the end of the Oconee Tuesday Market - which had it's last market of the season last Tuesday.

But not to fear! - the Saturday Oconee Farmers Market will be abundant this weekend until Thanksgiving with fall veggies, farm fresh eggs, a variety of grass fed meats, cheeses, plants, crafts and so much more!

And now....onto the beef.

beef to the people.

That's right folks - beef is back in!  A correction from last week - the estimation was 750 lbs of beef - which was estimated by Will balancing 3 beef-filled freezers with one hand while he juggled flawlessly a dozen farm fresh eggs in the other!

...Ok, well maybe not - but it would make a great metaphor for the balancing act of a  farm manager and certainly makes for a good story. :)  Perhaps it will become a side show attraction at the market...hmmmm....as long as they don't ask me to be the bearded lady...

Anyway -  we actually have over 900 lbs of beef packed away in those freezers and it is already going fast!!!  See our attached brochure for more info and pricing.

This week we'll focus on 1 of the 9 primal cuts - BRISKET!

a brisket! a brisket! my kingdom for a brisket!

Brisket - a humble, yet prominent tradition in many food cultures around the globe - in the US, has historically been reserved for those preparing for Passover, or deeply enmeshed in BBQ culture, or from Texas (although these last two may be synonymous).   And so, unless you were apart of any of these 3 scenarios - you may not have known, or even have heard of brisket....let alone know how to cook it.

Furthermore, in these parts of the nation, when you brought a cow into the local abattoir - they would instinctively make it into ground beef and if you were to ask for the brisket - they would have looked at you side ways.  Today, that's not so much the case. 

Brisket is gaining notoriety for being a tender and savory cut of meat that can be versatile in it's uses.  So why the change in opinion?  Well you could chalk it up to the world getting smaller and heirloom recipes being passed, not just hand to hand, but from blog site to blog site, email to email, youtube to youtube - oh the glorious inter web!...foodie cooking shows could also play a part...

Or, it's just so darn good - it really speaks for itself!  And since, there is a limited number per cow and combined with it's gaining popularity - brisket is in high demand.

This week you can try it Piedmontese style with an amazing recipe sent to us by one of our brisket enthusiasts and her "Beef Brisket French Dips" 

the recipe.

Recipe adapted from Tom Perini's Texas Brisket recipe and Zest Exciting Food Creations, Indianapolis, IN

Serves 4

3/4 tablespoon chili powder
3/4 tablespoon salt
1/3 tablespoon garlic powder
1/3 tablespoon onion powder
1/3 tablespoon ground black pepper
1/3 tablespoon sugar
3/4 teaspoons dry mustard
1 bay leaf, crushed
1.5 pounds (approx.) Pastures of Rose Creek beef brisket
1 cup beef stock

1 Tbsp. olive oil

1/2 Tbsp. butter

1 lg. sweet onion, thinly sliced

1/2 lg. purple onion, thinly sliced

1/2 tsp. salt

Pinch sugar

11.5 oz. baguette (I used Trader Joe's ciabatta)

·      1/4 lb. chilled Cambozola, Castello or other triple-cream blue cheese, sliced
Preheat the oven to 350 degrees F.

·      Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Pat dry raw brisket and season on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

·      Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F., cover pan tightly and continue cooking for 3 hours, or until fork-tender.

·      About 45 minutes from meat being done, heat olive oil and butter in large pan, add onions and slowly sauté, adding salt and sugar. Cook until caramelized.

·      Let meat rest outside of oven for about 5 minutes. Cut baguette into quarters, split quarters in half then broil, cut sides up, on a cookie sheet until lightly toasted.

·      Pull meat apart with 2 forks and layer on toasted bread. Top with braising juices. Pile caramelized onions on top of beef. Top all with cheese and return to broiler just until cheese is melted.

·      Best paired with beer!

other offerings...

• farm fresh eggs
• beets
• cucumbers
• some arugula and kale
• BISCOTTI!!

Alrighty folks!  Hope to see you Saturday!

For the love of community and all things farming,

Will, Matt, John & Dana

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