The last rain came through our grazing lands near Christmas, but this morning a new storm arrived. Forecasters said that up to a half-inch per hour will be drenching the Hayfork Valley through Monday, with winds up to 50 miles per hour. That’s a lot of water in a short period of time, and although humans are able to cope with creeks overflowing, flash floods, rock slides, and washed-out roads for a few days, it can be...
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Perfect for cold, rainy, days, this full-bodied beef stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red wine beef broth. Adding the root vegetables toward the end of cooking keeps their character and color bright. Winter Beef Stew Serves 12 For braised beef: • 5 pounds boneless Summit Creek beef chuck, cut into 2-inch pieces • Flour,...
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Quality steak knives are always a welcome gift, and if cared for well, will give a lifetime of pleasurable use. Here are some excellent suggestions for holiday gift-giving This 12-piece Laguiole steak knife set features zebra wood handles, decorated steel middle, stainless steel bolster and end rivets, tempered stainless blade and is also available in black wood, olive wood, and rosewood. $369.00 The compact,...
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We thought we’d share a few quotes from farmers and ranchers all over the country, about where they find gratitude within their lives. “I’m proud to say I’m a sixth generation farmer with my li’l boys being the seventh generation tagging along with me for chores each day. Today’s farming family realizes they will never be rich – but they recognize their “riches” every day – working side...
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This flaky double-crust meat pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. It first appeared in Saveur magazine’s October 2013 issue with the article “Where the Farm Meets the Sea.” SERVES 10–12 FOR THE CRUST: 5 cups flour, plus more for dusting 1 tbsp. kosher salt 1½ tsp. dry mustard 1 tsp. grated lemon zest 1½ cups unsalted butter, cubed and chilled,...
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Here’s a splendid—and perhaps non-traditional—main course for Thanksgiving. Your home will be filled with the welcoming aromas of roast beef and herbs, and the finished dish will make a fine centerpiece on your holiday table. Our recommendations for side dishes include a rich gravy made from the juices and fat of the roast, Yorkshire Pudding, scalloped potatoes, and brussels sprouts braised with bacon. Herb-Crusted Roast Beef...
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