We are sorry to say that we have closed. We have received so many emails and phone calls from all of you. To all of our customers thank you for all your support!!!!!
We are not only in Giant Eagle Market District, but 10 additional Giant Eagle Stores!
WE WILL HAVE PEOPLE DEMO-ING OUR MILK IN ALL OF OUR NEW GIANT EAGLE STORES THIS WEEKEND (Oct.6 -7, 2012) Come have a taste!!!
Here are our new locations!
5055 Library Road, Bethel Park, PA 15102
8901 Route 30, North Huntingdon, PA 15642
1671 Butler Plank Road, Glenshaw, PA 15116
1717 Cochran Road, Pittsburgh, PA 15220
206 Seven Fields Blvd., Seven Fields, PA 16046
9805 McKnight Road, Pittsburgh, PA 15237
132 Ben Avon Heights Road, Pittsburgh, PA 15237
8080 McIntyre Sq. Drive, Pittsburgh, PA 15237
4007 Washington Road, McMurray, PA 15317
910 Freeport Road, Waterworks Plaza, Pittsburgh, PA 15238
Thanks for all your support!
Our Raffle Winner has been found!
It is Mercedes Frantz from Wexford, PA!
Mercedes thank you for participating! I hope you and your family continue to enjoy our Local Organic Milk!
Thank you everyone for your participation & support! We will let you all know when we do this again!
It is almost the 4th of July and nice hot weather! Time to make Ice Cream with our Manchester-Farms milk!
This recipe is a favorite of my family’s!
Enjoy the holiday!
Vanilla Bean Ice Cream
(Adapted from “Jeni’s Splendid Ice Creams at Home”)
Makes 1 Quart
2 cups Manchester-Farms Local Organic Grass-Fed Whole Milk
1 tbsp. plus 1 tsp. organic cornstarch
1 ½ oz. organic cream cheese, softened
1/8 tsp. fine sea salt
1 ¼ cups organic heavy cream
2/3 cup organic sugar
2 tbsp. light corn syrup (I use Tapioca Syrup from www.barryfarm.com)
1 vanilla bean, split, seeds scraped out, seeds & bean reserved
Mix about 2 tbsp. of milk with the cornstarch in a small bowl to make smooth slurry.
Whisk the cream cheese & salt in a medium bowl until smooth.
Combine the remaining milk, the cream, sugar, corn syrup, & vanilla seeds & bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, & boil for 4 minutes. Remove from the heat & gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat & cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour into a bowl and place in the refrigerator for 4 hours or until chilled.
Remove the vanilla bean. Pour the ice cream base into the frozen canister & spin until thick & creamy. Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, & seal with an airtight lid. Freeze for 4 hours.
Check out one of our #1 Fans!
His Mom says “The first thing he asks for when we hits the kitchen in the morning is milk. The first thing my little boy wants when he wakes up from his nap is milk. And thanks for great milk!”
Who else out there wants to have their picture put on our website/blog and become a number one fan?
Thanks again for your support!
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!
Try these Mouth watering Burger recipes from Huffington Post with our Manchester-Farms Certified Organic Grass-Fed Beef ! Amazingly Good!