Eight Mile Creek FarmHappy Holidays! December 2015
As can be seen from the cows grazing, we have been blessed with some beautiful weather! Grazing in December is pretty awesome! Last year at this time, we had already had quite a bit of snow. The snow is festive, but it does create a lot of extra work. (And there is still time for snow to happen before the 25th) We hope that you have a wonderful holiday season with your family and friends. We still have a few turkeys left for Christmas dinners as well as other good selections such as beef roasts, and larger chickens. We are fully stocked with things like bacon, eggs, ham steaks and sausage for your holiday breakfasts. Come visit us on the farm, or put your order in for one of our drop offs. As always, call with any special requests or questions. We wish you a very special and joyous holiday season!
Produce for December 2015
Kale, Swiss Chard, Arugula, Collard Greens, Dragon Carrots, Turnips, and Radishes
Christmas Kale Salad
1 bunch Dinosaur kale, bottom 3-4 inches cut off and reserved for sautéed kale or soup
1/4 cup extra virgin olive oil
3-4 Tbsp apple cider vinegar
1 tsp sea salt
1/2 tsp white pepper
1 large granny smith apple, or other tart green apple, diced
1 Fuji or other sweet red apple, diced
1/2 -2/3 cup dried cranberries
1/3 cup chopped fresh Italian parsley
Whisk oil, vinegar, salt and pepper in a large bowl. Chop kale into small strips. Finely chop parsley. Add kale and parsley to dressing and mix to coat. Let sit at room temperature at least 30 minutes, stirring every 5 minutes. Mix in apples and cranberries.
Jenny waiting for the herd to catch up
Steak with Glazed Carrots and Turnips
2 Tbsp extra virgin olive oil, divided
1 Tbsp butter
1 lb small carrots, halved lengthwise
1 lb turnips, cut into matchsticks
3/4 tsp salt, divided
3/4 tsp fresh ground pepper, divided
1-2 lb Eight Mile Creek Farm grass-fed sirloin steak
1/2 tsp dried rosemary
2 Tbsp brown sugar
1 Tbsp soy sauce
Marinate steak in a good, high quality soy sauce over night, or at least 8 hours. Preheat oven to 450. Heat 1 Tbsp oil and butter in a large cast iron skillet over medium high heat. Add carrots and turnips, sprinkle with 1/4 tsp each salt and pepper and cook, stirring occasionally, until starting to brown and soften, 8-10 minutes. Transfer to a plate. Meanwhile, sprinkle steak with the remaining 1/2 tsp each salt and pepper and rosemary. Heat the remaining 1 Tbsp oil in the pan over medium heat. Add the steak and cook 3 minutes per side. Remove steak from pan and cover. Return vegetables to pan and stir in brown sugar. Place pan in oven and roast vegetables until tender, about 8-10 minutes. While vegetables are roasting, and after steak has rested at least 5-7 minutes, slice steak across the grain thinly and lay out on a serving platter. Spoon vegetables over and drizzle with soy sauce.
Adapted from Eating Well, November/December 2015
Here they come…..stay in line
Kale Frittata
2 Tbsp extra virgin olive oil, divided
1 small onion, sliced
2 cups diced potatoes
1/4 cup water
5 cups chopped kale
3 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
8 Eight Mile Creek Farm Eggs
1/2 tsp smoked paprika
1/2 cup crumbled goat cheese
Position rack in upper third of oven and preheat broiler to high. Heat 1 Tbsp oil in a large cast iron skillet over medium heat. Add onion and cook, stirring occasionally, 2-4 minutes. Add potatoes and water. Cover and cook until tender, about 6 minutes. Add kale, garlic, thyme, salt and pepper, stirring often, until kale is wilted, 2-3 minutes. Whisk eggs and paprika in a large bowl. Add vegetables to the egg mixture and stir to combine. Wipe the pan clean. Add the remaining 1 Tbsp oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4-5 minutes. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2-3 minutes.
Adapted from Eating Well, November/December 2015
Stragglers
Spicy Indian Dip for Radishes
This dip is one of our favorites, not only because it tastes great, but also because of its powerhouse ingredients. Turmeric and ginger are powerful anti-inflammatories and have countless studies behind them demonstrating anticancer properties among their arsenal of benefits. It is believed that inflammation in the body is the precursor for just about every illness and malady, so by eating foods with anti-inflammatory properties, you can help your body stay healthy. Coriander, which is formed on the cilantro plant when it goes to seed, as well as cilantro in its leafy form, have huge antibacterial and antioxidant properties. So, mix up a batch of this spice mix and enjoy as a dip for radishes or any other vegetable. You could also shake 2 Tbsp of the spice mix with 1/2 cup olive oil, 1/3 cup vinegar, and 2 Tbsp water and use as a salad dressing!
Combine 3 Tbsp each of:
ground coriander, ground cumin, and dried cilantro
Combine 2 Tbsp each of:
turmeric and crushed red pepper
Combine 1 Tbsp each:
ground ginger and sea salt
Combine 1 tsp each of:
ground fennel seed and ground pepper
Mix
Combine 2 Tbsp spice mix with 3/4 cup plain yogurt, 1/4 cup sour cream and 2 Tbsp olive oil
From Eating Well, November/December 2015
Repairs and safety improvements while the weather holds out!
