One of the saddest things about fall is that it is the end of our beautiful Left Bower Garden! Our CSA did a wonderful job. Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.
One of my particular favorites was the garlic this year!
This is wonderful on a crisp cold winter day and you just want to be cozy and have something warm to eat!
Serve this with mashed potatoes or wide egg noodles!
Time: 3 Hours
3-lb Manchester-Farms Grass Fed Beef Chuck Roast
1/4 cup of butter
3 carrots chopped
4 celery stalks chopped
1/2 cup chopped white onion
1 10 oz can beef consomme
1 cup dry red wine
2 tsp. Salt
1/8 tsp. pepper
1/2 tsp. paprika
1 tbsp capers
1/4 cup flour (optional)
1 sup sour cream
3 cloves of garlic, minced
Preheat oven to 350 degrees.
In a large Dutch oven or Roasting Pan brown roast in butter. Take roast out of Dutch oven and set aside. Add carrots, celery, onion and garlic Dutch oven and cook till softened. Add mushrooms and cook a few minutes. Add 1/2 of the Consomme (If you do not have consomme, use stock) with wine, salt, pepper, paprika and capers. Add the beef back into the Dutch oven, cover and cook in oven for 2 hours, or until meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consomme and stir into the puree in the pan. Heat until sauce is thickened, take off the heat and add the sour cream.
Serve the pan sauce over the sliced meat. The sauce is also delicious over potatoes or noodles. Enjoy!
I had a girl’s weekend a few years back and had my Mom and Sisters, Susan, Jeanie & Sarah all came to Manchester-Farms. I made these sweet cucumber & green tomato pickles and they were a real hit!
7 half-pint Jars
4 cups thinly sliced unpeeled cucumbers
4 cups thinly sliced green tomatoes
2 cups thinly sliced white onions
¼ cup salt
1 cup sugar
2 cups cider vinegar
1 Tablespoon mustard seed
½ teaspoon celery seed
5 or 6 peppercorns
½ teaspoon turmeric
Arrange by alternating layers of cucumbers, green tomatoes, onions and salt in bowl. Let stand 6 to 8 hours, or overnight. Drain. Combine the remaining ingredients in a 4-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, 5 to 10 minutes.
(A Sunday Specialty which I learned from my dear, Italian Mother-in-Law!)
This is a stuffed chicken that is boiled in the Sunday tomato gravy. Very unusual with wonderful flavors.
Stuffing for a 4 lb. Organic Chicken:
• ½ lb. loose Manchester-FarmsBerkshire sausage
• 3 slices of bread dried and made into breadcrumbs
• 4 cloves of garlic minced
• ¼ cup of chopped parsley
• ¼ cup of grated Parmesan cheese
• Salt & pepper to your taste
• 1 4 lb. Organic Chicken rinsed & patted dry
• ¼ cup of olive oil
• 5 cloves of garlic minced
• ½ can 28 oz. can of whole tomatoes blended
• ¾ can of 8 oz. can of tomato paste
• 1 lb. pasta of your choice. I like Ziti or an egg noodles
Preheat oven to
Sauté the sausage until just cooked. Add to the sausage, breadcrumbs, garlic, parsley, Parmesan cheese, salt & pepper and mix together.
Stuff the bird with the sausage mixture. Let bird sit.
In a large sauce pan (large enough to fit the chicken) add the olive oil on medium heat and saute the garlic. When the garlic is golden add blended tomatoes and tomato paste. Bring to a boil and then simmer for 20 minutes. Add stuffed chicken to the sauce and cook at a high simmer for 2o minutes and turn over the chicken. Continue cooking for 1 1/2 hours, turning chicken every 20 minutes.
While the chicken is cooking bring a pot of water to a boil. When the water comes to a boil add a tablespoon of salt. Add the pasta and cook the till al dente.
Take the out of the sauce and carve.
Serve the pasta with the sauce as a first course.
Serve the Chicken with a Salad as a second course.
Local, organic, grass fed milk from the Pittsburgh area!