We just finished our main season for harvesting animals, and someone asked me recently if it makes me sad to kill them. Most people, even meat eaters, can hardly imagine killing an animal themselves. After many years of growing both the meat and the vegetable part of our food, I have come to realize that…
Tag: grass-fed beef
The Last Spring Calves
Chestnut was the last of our mama cows to calve this spring. We missed when she had been bred, and months ago I thought she would be the first to deliver because she was so large and pregnant. But after all the other calves were born, she was still getting bigger and bigger. Her udder…
Wild-harvested Stuffed Grape Leaves
I’ve always wanted to try making my own brined, pickled grape leaves. Not only are the ones in the store shockingly expensive, they are not organic and have weird preservatives. I always loved stuffed grape leaves, but I haven’t made them in years. This spring the wild grape leaves in the forest looked so green…
LANGUE DE BOEUF EN SAUCE: Beef Tongue in Sauce
We recently culled some beef, and this time we managed to salvage the tongues. Tongue isn’t often eaten any more, although not so long ago it was an economical cut of meat at the grocery store. The first time I tried cooking a beef tongue, I was a little bit horrified at the graphic nature…
10 Tips For Amazing Broth
Broth is one of those amazing ingredients that makes everything taste good. With some broth on hand, you can make soups, sauces, gravies or cook beans, grains and vegetables in it. Everything you add it to will be rich and flavorful. Well-made broth not only tastes good, but also is a powerful healer…
BOEUF BOUILLI AU LARD ET AUX POMMES DE TERRE: Boiled Beef With Bacon And Potatoes
If you have tried making serious broth, or have left-overs from a Pot-au-feu, you will likely find yourself with a cold boiled beef roast. It really doesn’t sound very appealing, but there many French recipes that incorporate cold boiled beef. This one could pass for a rich breakfast, a hearty lunch, or a satisfying dinner….
FILET SAUTE AUX CHAMPIGNONS: Steak With Mushrooms
This is a killer steak recipe – as if steak needed anything to make it any more delicious! There are two parts to this recipe, as it requires a ladleful of Spanish sauce, or Sauce Espagnole to finish off the sauce. Have a pot of broth bubbling on hand to make this recipe super easy…
Toadstools And Fairy Rings 