November Newsletter

All Around the Farm:

As I mulched strawberries with one of the girls yesterday I realized just how blessed and thankful I am.  Yes, it's Thanksgiving, and this is the time where we share what we are grateful for.  I am grateful for many things, but none of our farming dreams would be a reality right now if it were not for customers like you that buy the sustainable products that we raise and thereby sustaining our family.  What a win-win! Thank you for your business and we are grateful to call many of you friends. Harvest time is always a very exciting time!  It is so satisfying to reap the fruits of not only our spring & summer labor, but also our winter planning, budgeting, learning and dreaming. As much as I love seeing the new life emerge in the spring, it is fulfilling to see the crops and many of the animals finish the season.  We are looking forward to the slightly slower pace of winter planning, although along with the cold comes frozen fingers at chore time!

Kissing a goat through the front door window.

Pedro our new donkey! He protects the calves in the pasture from predators.

Bryce putting the turkeys "to bed" in their pasture pen. They are now in the freezer;)

Beef Availability:

We have sampler boxes and custom orders available for early December deliveries/pick up. If you need meat for your holiday parties, now is the time! Please let me know ASAP if you would like to claim one of these quarters.  If you are looking for a box or custom order please let me know by December 7th, but depending on demand our inventories may get low again, so the sooner you can order your Christmas party beef the better. 

Place your order now for early January pick up or delivery.  At this time we have sides, quarters, samplers and custom orders available for January.  Based on the size of our steers right now it looks like we will have limited availability until early spring. If you will need some quality beef before March/April think about placing an order for our December or January deliveries. 

Enjoy a Couple of our Favorite Holiday Recipes:

Swedish Meatballs (Kottbullar):

OK, so this family has strong Norwegian ties not Swedish...sorry!...but, we are gluten free these days and have found some recipes to be even better than the original gluten filled versions.  This is a great party appetizer (I double this recipe and make the meatballs fairly small) just put some cute party toothpick next to the dish and everyone is happy!

Christmas Prime Rib Roast:

I'm not classy enough (nor am I French) to have known what Herbes De Provence was, so here's the recipe for that as well!

• Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. ~tip taken from Chef John at the Food Wishes Blog

Rib Eye Steak with Sun-Dried Tomato:

Make a marinade of:

1 Cup Olive Oil

Juice from 1 lemon

1 T dried basil

1 T dried oregano

ground pepper and salt to taste

Marinade 4 large rib eye steaks and refrigerate for at least an hour. 

Cook steaks:

Pre-heat skillet (I love to use an iron skillet) with a generous bit of olive oil

Cook steaks for 5-9 minutes each side depending on size of steaks and your preference.  I always have a meat thermometer available to make sure meat is at least 140 f.

Top steaks:

Mix a topping of 1 jar sun dried tomato in olive oil, 1 cup canned artichoke hearts, add 1/2 cup green olives if you enjoy them. 

Don't stop enjoying steak just because grilling season is over...get out a skillet and treat your family to a great steak dinner!

Thanksgiving wishes from our family to yours!

Jen & Bryce and kids

It's Fajita Night!

Our families favorite default meals tend to be Mexican foods...rather Americanized Mexican foods.  After about a year of marriage Bryce asked me if I could make anything that did not go in a tortilla?  To which I answered yes...you can put most of these dishes on tortilla chips too :)

It's tomato, pepper and onion season!  To me it's fajita and pico de gallo season!

Jens Fajitas

1 # Fajita beef
Fajita seasoning or cumin and chilli powder to taste
1 green peper
1 red or orange pepper
1 red onion
lots of firm tomatoes.  I used grape tomatoes in this dish
1 bunch fresh cilantro, chopped
tortillas (we use corn)

1. Brown the fajita beef in a heavy skillet.  I add some fajita seasoning or cumin & chilli powder right to the meat as it browns.
2. Chop up all the veggies to desired size and add to meat when it is browned..
3. When veggies are just about cooked through add chopped cilantro.
4. Serve on warm tortillas.
5. Eat too many and rub your belly when done!

Beef Kabobs and Marinades Made Easy

Marinades are usually used for two purposes: to flavor and/or tenderize meat. 

Tenderizing marinades are designed to add flavor and improve tenderness. In general, tenderizing marinades are used on chewier cuts like top sirloin or round steak. More tenderizing is achieved with longer marinade times. If you want to marinate for tenderness, keep meat in the marinade for 4-24 hours.

Sirloin, Chicken and Veggie Kabobs (photo from Allrecipes.com)

The following ingredients act as a meat tenderizer:

     Citrus Fruit Juice - lime, lemon, or orange

     Wine - red, white, or rice

     Vinegar - basalmic or red wine vinegar, or rice wine vinegar

It is easy to create your own marinade recipe, using one or more of the above tenderizing ingredients, plus some coordinating flavor ingredients such as minced garlic, minced fresh ginger, freshly ground black pepper, thyme, or rosemary.

Refrigerate beef cuts while marinating, and use stainless steel or glass bowls to contain meat and marinade. 

If you are busy like me and like to have marinades on hand make a large batch and store your marinade in a well marked jar.  I also really like Newmans Own Marinades which use natural ingredients.  Mesquite with Lime is my favorite!

Below is a basic Kabob recipe: For more great recipes visit my favorite recipe site Allrecipes.com

1. In a large resealable plastic bag, combine your marinade with veggies (onion, mushrooms, bell peppers) and beef cut into about 1 1/2" cubes.  Seal, and refrigerate 4 to 24 hours.
2. Preheat grill for medium-high heat.
3. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item. You could add other fruits/veggies at this time as well, like pineapple or tomato.
4. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Wild Things-Nettle Soup and more...

Today I have confirmed my in-laws suspicions that their son married a crazy lady!  I think it's totally normal to hunt and gather, but the thought of eating stinging nettles is difficult for some.  I originally learned of the near mythical powers of nettles when I was pregnant last spring and I drank Nettle Tea like it was going out of style.  I was inspired to not only make tea today, but also "Simple Greens Soup" using Nettles also.  My family loves this stuff! I even going to sneak dandelion greens into our next salad!

Simple Greens Soup-"From Asparagus to Zucchini~MACSAC cookbook" Matt Overdevest, Harmony Valley Farm-slightly modified by me

2 T butter
1 small yellow onion, diced
1 pound potato
4 cups water or chicken broth
1 bunch nettles (a big bunch)
Salt, pepper
1/2 cup heavy cream (I use whole milk) optional

Heat butter in saucepan over medium heat.  Add onions; cook slowly, stirring occasionally until translucent. Add potato and broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are soft. Add the greens and cook until they wilt.  Puree the soup with an immersion blender (or in batches in a food processor)until smooth.  Season to taste.  For a creamy version, add cream or milk at the end and heat through. 4 servings.

What are your favorite wild edibles?

Betty Crocker's no fail Beef Stew

OK people, it's almost grilling time! Use up those roasts and stew meat packages while it's still chilly outside! This is also a great recipe for using up any stored winter veggies you may still be lucky enough to have on hand.

Whenever I need a no fail recipe and am not sure what to do I turn to the tried and true "Betty Crocker's Picture Cookbook circa 1956" that has been passed down several generations.  With the exception of her love of Crisco and white flour you really can't go wrong with Betty and I often wonder why I own any other cookbooks.

Old Fashioned Beef Stew (recommended by Mrs. Edward Kruger)
edited by Mrs. Bryce Riemer (ugh, I'm glad some traditions have changed)

Brown:
     2 lb of chuck or round roast cut into pieces or use 2 packages of stew meat
Cover with:
     1 qt. hot water
Simmer 2 hrs., adding water if necessary.
Add:
     2 cups diced potatoes (3 medium)
     1 Cup diced turnips
     1 Cup carrots
     1/2 cup diced parsnips
     1 cup celery
     1 green pepper, diced
     1/2 cup diced onion
     1 T salt (I omit or use much less)
     2 beef bouillon cubes or I use "Better Than Bouillon Organic Vegetable base" because it's not full of junk
Cook until vegetable are tender, about 30 min. If desired, thicken liquid for gravy (see 3/7/13 roast post). The flavor of this stew gets better each time it is reheated!
12 servings.

Thanks Betty & Enjoy!
Sincerely,
Mrs. Bryce Riemer :)

Stromboli Sandwich Recipe

Here is a great recipe shared by one of our wonderful customers/friends.  Thanks so much Deanette!

Thank you so much for delivering my beef order to school! You are the very best! So wonderful seeing not only both of you but your beautiful girls also! As I promised here is another family recipe that is extra special with Riemer Family Farm ground beef!

My Dad’s Stomboli Sandwiches

1 lb ground beef
1 T finely chopped onion
½ cup tomato sauce
½ cup catsup
2 T grated parmesan cheese
½ t garlic powder
¼ t fennel seed
1/8 t ground oregano
6 hamburger buns
Garlic spread
6 slices mozzarella cheese

Brown ground beef & onion – drain. Add tomato sauce, catsup, parmesan cheese, garlic powder, fennel seed & oregano. Cook for 20 minutes.
Split rolls & spread with garlic spread on top half of each roll. Divide meat mixture evenly on bottom halves of rolls. Top each with slice of mozzarella cheese and close sandwich with bun top.
Wrap each in foil and heat in pre-heated 350 degree oven for 15 minutes.

T= Tablespoon
t= teaspoons

Enjoy!

Roast Guide-Braising Beef or Pot Roasting

Ok, well obviously the winter has put me into a blog slump! Not to mention the fact that I'm helping run the farm, homeschooling 2 kids and have a baby forever connected to me & I'm trying to keep the house together and everyone clothed and fed! That's just the life of a mom though.  I have been newly inspired to blog about food...well specifically beef roasts!

A Recent Riemer Round Roast (say that 10 times fast)

Since it's still very chilly and wintery outside I am going to share a few quick and simple guides to the common beef roasts and common cooking methods.  Starting with Braising or Pot Roasting.

Braising beef according to Wikipedia: Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods (*not that Riemer Beef is ever unpalatable). Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.

Ideal cuts to Pot Roast are the Chuck, Round and Brisket (think corn beef and hash)

Beef Cut	Weight/Thickness	Approximate cooking time (Covered Over Low Heat)
Chuck Pot Roast (Shoulder, Arm or Blade)	2.5-4 #	2-3 hrs
Short Ribs	2 x 2 x4 inch	1 3/4 hrs
Round Roast	3-4 #	3 hrs
Round Steak	1 to 1.5 inches thick	2 hrs
Brisket	2.5-3.5 #	3 hrs

With any of the above cuts follow these steps:

1. Slowly brown on all sides in small amount of oil in heavy pan.  I love to use my iron skillet. Season the beef with herbs or spices as desired. 
2. Add small amount of liquid (1/2-2 cups). You can use broth, water, juice, beer or wine.
3. Cover tightly and simmer gently over low heat on top of the range or in a preheated 325 degree oven according to the cart above.
4. With about an hour left to cook you can add your favorite veggies.  Root veggies work best i.e. potato, carrots, turnips.

Don't forget the gravy! the cooking liquid can be thickened with flour or cornstarch and reduced for a sauce!

Enjoy, stay warm and stay tuned for more recipes...I promise!
*my addition

Jen

Rib-Eyes from the Grill

In the Riemer house Rib-eye steaks are a favorite! They are so full of flavor and so versatile.  Here are a couple of my favorite summer Rib-eye recipe's from the grill.

Rib-Eye Steak with Tomato-Basil Relish

Ingredients

• 
  
• 4 boned beef rib-eye steaks (1 1/2 in. thick, 12 to 16 oz. each; see notes)
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 pound firm-ripe tomatoes
• 2 tablespoons chopped fresh basil leaves
• 1 or 2 cloves garlic, peeled and minced
• Salt and fresh-cracked pepper

1. Preparation 
2. 1. Trim excess surface fat from steaks. Rinse steaks and pat dry; set in a single layer on a plate. In a small bowl, mix half the vinegar and half the olive oil. Rub mixture all over steaks to coat. Let stand for at least 15 minutes, or cover and chill up to 4 hours.
3. 2. Meanwhile, rinse, core, and coarsely chop tomatoes. In a bowl, mix tomatoes, basil, garlic, and remaining balsamic vinegar and olive oil. Add salt to taste.
4. 3. Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.
5. 4. Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Add salt and pepper to taste and garnish with tomato-basil relish.

Sunset 
SEPTEMBER 2004

Grilled Steak with Avocado and Red Onion Salad

Ingredients

• 2 Rib-eye steaks (1 1/2 lbs. total)
• 4 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons pepper, divided
• 1 1/2 teaspoons sweet smoked Spanish paprika
• 2 ripe avocados, sliced*
• 1/2 cup thinly sliced red onion
• 1/2 cup cilantro sprigs
• Juice of 1 lime
• 1/2 small jalapeno chile, seeded and very thinly sliced
• Warm flour tortillas

1. Preparation 
2. 1. Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes.
3. 2. Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining 1/2 tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas.

Adeena Sussman, Sunset 
MAY 2012

*I realize that Avocados are definitely not local to WI, but this is one super-food I make an exception for in my commitment to buy my food locally.

Riemer Family Farm is a Multi-Generational, Sustainable beef farm in South Central WI

Peonies in bloom and Rhubarb Strawberry Crisp

Our Memorial Peonies are in full bloom almost a full month early.  Most everything is early this year, I love all the early bloomers but don't love mowing the lawn so much already! I do wish we still had the wonderful smell of lilacs outside our front door.  I guess you can't have it all though!

We harvested some rhubarb this morning and have this wonderful Strawberry Rhubarb Crunch in the oven.  It uses less sugar than most recipes, but still tastes fantastic with fresh fruits.  We had to buy the strawberries, but it looks like we should have our own in a matter of a couple weeks! Enjoy the recipe!

Corned Beef Brisket in the Pressure Cooker

Our St. Patrick's day dinner is Corned Beef and Cabbage. I make it the quick way though in the pressure cooker. If you don't have time to slow cook, or if you want to make use of one of the handiest items in the kitchen use the pressure cooker!

So throw your corned beef brisket in the pressure cooker and enjoy some March Madness this St. Patrick's day! Brisket is the cut corned beef is made from. It is from the chest and upper front legs of the beef which can be quite tough, so it needs to either be cooked slowly or cooked in a pressure cooker to make it tender.

1. Place a 3-4lb brisket in the pressure cooker. Our processor preseasons the corned beef. If it is not seasoned it should have a spice packet included. Put enough water in the pressure cookers pot to just cover the beef and bring to a boil.

2. Place the lid with the rocker on the cooker and set so that there is a slow steady rocking motion on the rocker for 1 hour. Watch it for a while to make sure it does not blow out steam...these new pressure cookers can be testy! I wish I still had grandmas old style one (ugh...I sound old).

3. Take off of heat and let stand 5 minutes in order to release pressure. Cut and eat.

4. I roast potatoes, cabbage and carrots separately so they are all done at the same time. Grab a Guinness and a slice of Irish Soda Bread and you are good to go!

"The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in."

Today, corned beef is usually made by soaking a brisket roast in a brine of water, salt, and spices. While it's not traditional in Ireland, corned beef is what most Americans prepare for St. Patrick's Day." taken from www.allrecipes.com

Note: This is a post taken from last March, but I thought it was worthy of reposting.

Winter Squash Black Bean Bake

I am trying to finish off the winter vegetables I have stored in my root cellar. We had a bumper crop of Butternut Squash this year, so we are finding ways to get them used up before we begin getting tender spring greens in the next couple months.

Here is one of the recipes that I make often and hear: "Mom can you make this all the time" I think it originally came from a Better Homes and Gardens magazine. It puts a seasonal spin on the classic tamale pie.

1lb Riemer Family Farm Ground Beef

2 C 1/2" pieces peeled pie pumpkin or winter squash

1 medium onion, coursely chopped

1 15 oz can black beans, or 15 oz rinsed and soaked black beans

1 C frozen corn

1 4oz can diced green chilles

1/2 t salt

1/2C beef broth

3 oz cream cheese

8 1/2 oz pkg corn muffin mix (use a natural or organic brand, corn muffin mixes can have scary ingredients in them).

1 egg, lightly beaten

1/3 cup milk

1/3 cup pumpkin Puree

1. Heat oven 400 degrees. In large skillet cook ground beef, pumpkin/squash, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon. Stir in black beans, corn, chiles and salt. Heat through. Stir in broth and cream cheese until blended. Gransfer mixture to 2 1/2 quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk and pumpkin puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean.

Serves 6

Power Cooking a Whole Chicken=3 Family Meals

I first learned the phrase "power cooking" a couple months ago from Tara Vanden Branden when I hosted a Pampered Chef party. We power cooked with 3# of our ground beef, but I have come up with my own version Riemer Family Farm Chicken style.

Our meat chickens averaged about 6# this year, so we can get some really hardy meals out of just one chicken. Some are so large that they do not fit in the slow cooker unless completely thawed and then smushed.

So here it goes 3 simple meals: 1 large chicken

Meal 1: Chicken and Vegietables

Throw the whole chicken in a slow cooker and set on low for 6-8 hours. I like to add roasting veggies with a couple hours left. You can use what you have on hand, last time I used: carrots, potatoes, sweet potatoes, winter squash, onion, leeks and garlic. I add as many veggies as I can possibly fit. When everything is cooked I take out half the veggies and the chicken drippings and then actually get a 4th meal from veggie/chicken soup.

Cut the chicken (reserving at least 1 breast) serve the veggies and enjoy!

Meal 2: Chicken and grape salad

1..5-2lb chicken breast
1 C Celery, finely chopped
1 small onion minced
1 C seedless grapes sliced
1T Dijon mustard
dash of salt
1 t ground mustard
1/2 t black pepper
1 1/2 C Mayonnaise
1/2 cup chopped walnuts

Salt and pepper the cooked chicken and make sure it is cool. Roughly chop chicken and place in a large bowl. Add all other ingredients and mix. Enjoy on tomato slices, bread, or a bed or greens. This recipe was taken from "Paleo Comfort Foods" by Julie & Charles Mayfield.

Meal 3: Chicken Tortilla Soup

Kalena (my child that will not eat half the time) said "Mom will you make this every day!" last time I made this soup.
I used the recipe from one of my favorite blogs "The Pioneer Woman". Click here for the recipe http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/. It calls for chicken breast, but you can shred any of the chicken meat for this soup. I also skipped the cornmeal and it was just fine. Serve with your favorite corn bread!

I hope your family enjoys these recipe's as much as mine did!

Quick easy and satisfying beef sirloin dish

Beef & Noodle Toss: From April 2011 issue of Better Homes and Gardens

8 oz Lasagna noodles
12 oz sirloin steak cut into bite-size pieces
2 Tbsp all purpose flour
1 Tbsp. olive oil
1 pint grape tomatoes
8 oz crimini or button mushrooms
4 cloves garlic, minced
1 14-oz. can of beef broth (home-made is best)

1. Break noodles in half; cook according to package directions. Drain (do not rinse).
2. Season beef with salt and pepper. Toss with flour. Heat oil in a skillet over medium-high heat. Add meat, any remaining flour and the tomatoes to skillet. Cook 3-4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened.
3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.

This is good with steamed green beans, Brussels sprouts, or broccoli.

My family loves it! Enjoy.

Yummy Beef Stew Recipes

It's been too long since I've blogged and WAY too long since I have posted recipes. Here are a couple beef stew favorites. Stew meat can be very versatile and very tender when cooked slowly. I love to make huge batches of stew and have plenty to freeze and eat as leftovers. Less cooking for mom means more time with family or more time to farm:)

What can I say on a rainy cool August day I was inspired to write about beef stew. As a matter of fact I have the first recipe simmering right now!

Beef Stew and Veggies on the Stove Top (2 hrs 20 min)
Ingredients:

• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Directions

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

This recipe is from allrecipes.com follow is link.


Garlic Beef Stew with Acorn Squash in the Slow Cooker (6-8 hrs)
Ingredients:

• 2# stew meat
• 1 yellow onion, finely chopped
• 10-12 garlic cloves, minced
• 1 T ground marjoram
• salt and pepper to taste
• 1/2 C chicken broth (homemade is always best)
• 1 acorn squash, halved and seeds removed

Directions:

1. In a slow cooker, top the stew meat with all ingredients except for the acorn squash and mix well.
   
2. Cut the acorn squash in half, scoop out the seeds and place directly on top of stew meat. Cover and cook for 6-8 hours on low.
   
3. Scoop out the acorn squash from it's skin and serve in a bowl with stew on top of the squash!
   

This recipe is taken from "Everyday Paleo" by Sarah Fragoso. It's a yummy fall favorite!!! Make a double batch!

Corned Beef Brisket in the Pressure Cooker!

Our St. Patrick's day dinner is Corned Beef and Cabbage. I make it the quick way though in the pressure cooker. If you don't have time to slow cook, or if you want to make use of one of the handiest items in the kitchen use the pressure cooker!

So throw your corned beef brisket in the pressure cooker and enjoy some March Madness this St. Patrick's day! Brisket is the cut corned beef is made from. It is from the chest and upper front legs of the beef which can be quite tough, so it needs to either be cooked slowly or cooked in a pressure cooker to make it tender.

1. Place a 3-4lb brisket in the pressure cooker. Our processor preseasons the corned beef. If it is not seasoned it should have a spice packet included. Put enough water in the pressure cookers pot to just cover the beef and bring to a boil.

2. Place the lid with the rocker on the cooker and set so that there is a slow steady rocking motion on the rocker for 1 hour. Watch it for a while to make sure it does not blow out steam...these new pressure cookers can be testy! I wish I still had grandmas old style one (ugh...I sound old).

3. Take off of heat and let stand 5 minutes in order to release pressure. Cut and eat.

4. I roast potatoes, cabbage and carrots separately so they are all done at the same time. Grab a Guinness and a slice of Irish Soda Bread and you are good to go!

"The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in."

Today, corned beef is usually made by soaking a brisket roast in a brine of water, salt, and spices. While it's not traditional in Ireland, corned beef is what most Americans prepare for St. Patrick's Day." taken from www.allrecipes.com

Note: This is a post taken from last March, but I thought it was worthy of reposting.

Easly Slow Cooker Pot Roast with Veggies

At the Riemer home we love a nice roast in the slow cooker on these COLD days. Yesterday morning I had to go out and run the corn silo so that we could feed our corn burning pellet stove. And yes it was cold, -15 degrees to be exact. I actually thought it was a malfunctioning thermometer, but after checking multiple sources realized that it really was that cold. The whole time I was outside thinking..."yes I do love my pellet stove and oh the roast will taste good tonight!"

Here is the recipe:

1 3-4# Chuck Roast
seasoning (you can use salt & pepper, season salt, or more exciting flavors if you prefer)
1 onion
2-3 cloves garlic
6 carrots, peeled and cut into 1 inch pieces
6 medium potatoes, scrubbed, quartered and halved.
You can improvise and use whatever veggies you have on hand. I will often throw in winter squash.

1. Brown roast in cooking pot on top of the range over med heat. Season as desired. Transfer cooking pot to heating base.

2. Place vegetables around the roast. I cut slits in the roast and insert halved garlic cloves into the roast. Add 1/2 cup water. Add additional herbs to vegetables if desired. I used chives and parsley on this roast. Cover and slow cook at medium/low setting for 6-8 hours or medium setting for 5 hours. Juices that collect may be thickened for gravy if desired.


note: I always use a meat thermometer to check the temperature of all meats before eating. Beef should always be at least 145 degrees, but for a roast I like them at 160-170 degrees.

I like to serve up this roast with some crusty bread or sweet corn bread and a green salad.

Yummy Fall Hamburger Stew

I love cooking with squash in the fall. I found this yummy recipe on my favorite recipe site www.allrecipes.com. My family loved it and it is quite healthy. I make lots of soups and stews in the fall and winter. This one calls for cabbage but by the time I got to my cabbage it was yuck. So we skipped it and that was just fine too. They call it a soup on all recipes but I would call it a stew. My family likes things a bit bland, but I kicked up my serving with some additional "Emerald Legosi Southwest Essence".




OK, so I admit it does not LOOK like the most fantastic thing in the world but hey...it's what's on the inside that counts...right? At least that's what my mom always told me :) Enjoy !

Bounty of the Season Part 3: Tomatoes

My favorite way to eat a fresh heirloom tomato is on a nice crusty toasted bread with mozzarella or goat cheese, basil and a drizzle of olive oil, Yum! Simple, but as tasty as any special treat I could ever want!

I use the easiest way possible to store my tomatoes for the winter. Since we have huge freezers for the beef I claim a couple baskets in the biggest freezer for preserving vegis. Freezing is not always the best way to preserve flavor but considering the marginal success i have had with canning and limited time this year, I am just freezing again. Just follow a couple simple steps and you can enjoy your frozen tomatoes all winter long.

1. Wash tomatoes and boil water in a large kettle.
2. Fill the sink with very cold water.
3. Drop tomatoes into boiling water a few at a time and scald for 30 seconds.
4. Remove and place directly into cold water. Lift from the water and peal and core.
5. Pack in rigid containers. Leave 1 inch head space. Freeze.

If you do not even want to go through the scalding process you can simply wash and core tomatoes, set them on cookie sheets and freeze. When they are frozen, pack in freezer bags. If you use this method be sure do defrost in a bowl after running under lukewarm water to soften. These tomatoes are best used in sauces, soups and casseroles.

I like to use a great tomato soup recipe from my favorite recipe site www.allrecipes.com. It's simple, my kids love it and it's not from a can! It calls for fresh tomatoes, but you can also use your frozen & peeled tomatoes. Enjoy!

Bounty of the Season Part 2: Sweet Corn

We love sweet corn! Below is an easy recipe that the girls ask for. They call them Corn Pancakes and they go great with a Riemer Beef Roast on a cool fall day.

Corn Fritters

1/2 C unbleached all-purpose flour
2 t baking powder
1/2 t seasoned salt
1/4 t black pepper
1 T sugar
2 large eggs
1/2 C milk
1t canola oil
2 C corn removed from the cob

1. Combine the flour, baking powder, seasoned salt, pepper, and sugar in a large bowl. Stir in the eggs one at a time, then stir in the mild and the oil. Fold in the corn.

2. Heat the oil in a large skillet until hot, then reduce heat to medium. Drop tablespoons of batter into the skillet. Cook until browned on all sides, turning frequently. ENJOY!

Preserving Corn

I also wanted to share with you a quick method for keeping sweet corn for corn fritters and mid- winter stews and chili's.

1. Husk.
2. Begin heating water for blanching*.
3. Cut corn from the cob.
4. Pack in Boilable bags & add butter if desired.
5. Press out air and seal bags.
6. Blanch bags, four at a time, in boiling water for 6 minutes.
7. Run under very cold water. Pat Bags dry & freeze.

*Blanching is a term that describes a process of wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

Bounty of the Season Part 1: Zucchini

This post is part 1 in a 3 part series about using and preserving popular vegetables from the garden during this harvest season. Parts 2 & 3 will give you ideas for preserving and recipes for tomatoes and sweet corn.

Although we still have 2 weeks left of summer it certainly feels like autumn and the harvest is well on its way. As a matter of fact you may have a pile of zucchini on your counter as I do and need to do something with it all. During August you can practically get zucchini for free because anyone who grows it is begging neighbors to take it!

Zucchini is just one of many summer squash but seems to be the most popular. One common mistake people make is letting zucchini grow too large. You have to check it every day as harvest draws close, and pick when the zucchini is 6-10 inches long. Bigger is not always better. If a zucchini gets too large it gets a bit tough and spongy in the middle and the seeds start getting hard. I made the mistake yesterday of trying to shred zucs that were too large in my kitchen-aid and ended up with yuck.

Preserve: If you can not preserve right away, do not wash.

• Zucchini can be sliced 1/2 inch thick and tray-frozen, unblanched, to be breaded or flour-coated and fried. Do not defrost squash before frying.
• Zucchini can be grated and frozen for baked goods. When defrosting, squeeze the moisture out before measuring and adding to recipe.
• Zucchini can be dried as chips: 1. Wash & cut into 1/2 inch slices; do not peel. 2. Dry in a dehydrator at 120 degrees for 6-8 hrs turning once, until crisp. Or dry in oven at 120 degrees for 6 to 8 hrs. 3. Cool and package in airtight containers.
• Zucchini can be frozen for stir-frying: 1. Wash. Drain. Pat dry. 2. Trim ends. Slice no thicker than 1/4 inch thick. 3. Pack in gallon-size freezer bags. Press out air. Seal. Freeze.

Zucchini quality should be preserved for 4-6 months. Tips taken from my "Preserving Food at Home" book by Janet Chadwick.

Great Zucchini Recipe's:

Everyone loves zucchini bread. I found a fantastic and somewhat unique lemon zucchini bread recipe. I use 1/2 whole wheat flour and 1/2 all-purpose and add an extra Tablespoon or so of lemon juice to make it extra lemony. Make a double or triple loaf and freeze for later but whatever you do don't make the same mistake I made years ago and make cucumber bread...it's really not that good!

There is more to zucchini than bread though. Below is a simple and yummy recipe from my favorite cookbook called "Cooking With Heirlooms: Seasonal Recipes with Heritage Variety Vegetables and Fruits".

Zucchini and Tomato au Gratin

Preheat oven to 375 degrees and grease a 2 1/2 quart baking dish.

Heat 1 T canola oil in a large skillet. Add 1/2 medium onion, diced and saute until tender. Stir in 4 medium zucchini cut into 1/4 inch slices and cook for 5 minutes, stirring frequently. Peel and chop 2 heirloom tomatoes and add to zucchini. Add salt and pepper to taste and 4 large basil leaves (chopped). Cook 5 minutes longer.

Spoon the mixture into prepared baking dish. Add 1/4 C (or more) shredded cheddar cheese. Bake 5 minutes or until the cheese melts.