Jabez Farm

I am so excited! This week we are picking up approximately 350# of ground beef from the butcher. We didn't have a steer to butcher this year, so we purchased a whole hamburger cow from a good friend of ours. Like us, they raise grass-fed, hormone/antibiotic free beef. Officially, it cannot be called "organic" since the inspector has not bestowed a "title" of organic farm, but even without the official label, that is exactly what it is. Organic beef without the bureaucracy. I think I like that! So this week, we will be having 3 meals using hamburger. Love it!!!

Our family is battling a flu virus, so this week should prove interesting with school starting back up in full force. We've been more relaxed the last few weeks, trying to fit in vacations, family visits and canning. Now that the cooler weather has arrived, we are back to a routine of school and comfort food. Did I mention that I really LOVE autumn?

10/19-10/25

Monday: oatmeal w/peaches
p.b. & j. sandwiches, chips/salsa, apples
crockpot barbecue shredded pork, brown rice, sauteed green beans & garlic

Tuesday: Cranberry/Orange muffins, homemade hot chocolate
Plum smoothies, simple nachos
*Bottomless Chicken Pot Pie, spinach salad

Wed: Mom's Cream of Wheat Pudding
toasted cheese sandwich, homemade tomato soup
bean & cheese enchiladas, green salad

Thurs: poached eggs on toast, orange juice
organic, boxed macaroni & cheese, sliced apples w/peanut butter
chicken noodle soup (with homemade noodles & broth), sourdough rolls

Friday: Blueberry coffee cake
leftover chicken noodle soup, toasted cheese sandwich
Fettuccine w/meatballs and marinara sauce, green salad

Sat: *Sunshine casserole
Tropical smoothies (frozen banana, mango, pineapple, vanilla yogurt), bran muffin
*Sloppy Joes, oven fries, coleslaw

Sunday: Hot granola
Chili & cornbread
dessert: Pumpkin bars

*Recipes* (remember to use organic whenever possible!)

Bottomless Chicken Pot Pie (from MaryJane's magazine-April/May 2009)
Serves 8

Dough:
2 cups unbleached white flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
1 Tbl. chopped fresh rosemary, or 1 tsp. dried
1 Tbl. fresh thyme, or 1 tsp. dried
1 cup cold butter, cut into 1/2" pieces
1/3 cup ice water

Filling:
5 Tbl. butter
5 cups vegetables, cut into 1/2" pieces-peas, potatoes, carrots
1 Tbl. fresh thyme, or 1 tsp. dried
2 tsp. sea salt
1 tsp. pepper
1/3 cup unbleached white flour
2 cups chicken, cooked and cut into 1" pieces
1 Tbl. lemon zest
1 cup chicken broth
1 cup plus 1 Tbl. heavy cream, divided

Dough:
1. In a large bowl, blend flour, baking powder, baking soda, salt, and herbs.
2. Using a pastry blender or fork, cut butter into the flour mixture until pea-size clumps form.
3. Stir water into flour mixture to form dough. Gather dough into a ball; flatten into a circle.

Filling:
1. Preheat oven to 375 degrees F.
2. In a large pot, melt butter over medium heat. Add vegetables, thyme, salt, and pepper, and saute 10 minutes.
3. Add flour and stir 1 minute. Add chicken, lemon zest, broth, and 1 cup cream. Increase heat to medium high and bring to a boil, stirring constantly, until sauce thickens to coat spoon.
4. Pour into an 8-cup baking dish.
5. On a floured surface, roll out dough to the shape of your dish.
6. Place dough on top of filling and press up the sides of the dish. Brush the top with 1 Tbl. cream. Cut 4 slits in the dough to vent. Place the dish on a cookie sheet (very important!) to catch any spills.
7. Bake for 45 minutes or until golden brown.


*Sunshine Casserole (from The Farmchicks in the Kitchen cookbook)

1/2 -3/4 lb. breakfast sausage (not links)
10 large eggs
2 cups cottage cheese
2 cups Monterey Jack cheese, shredded
1 (7 oz.) can diced, green chilies
1/2 cup chopped green onions
1 cup all-purpose flour
1 tsp. baking powder
1/3 cup butter, melted

Heat oven to 350 F. Heat a large skillet over medium-high heat. Add the sausage to the pan and cook, breaking up into smaller pieces. Stir occasionally, until browned-5-8 minutes. Transfer to a paper towel-lined plate to cool. Lightly oil a 9x13 glass baking dish. Beat the eggs in a large mixing bowl. Stir in sausage, cheeses, chili peppers, and green onions. Without stirring, add the flour, then the baking powder, and then butter; then stir to combine. Pour the mixture into the prepared baking dish and bake until set-40-45 minutes. Transfer to a wire rack to cool for about 10 minutes; then serve.

*Sloppy Joes (from Gooseberry Family Favorite Recipes)

1 lb. lean, ground beef
1 onion, chopped
1 cup catsup (I use organic so we aren't eating "Corn Syrup Joes"!)
1/4 cup water
2 Tbl. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
6-8 hamburger buns
Cook beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in catsup, water, Worcestershire sauce, salt and pepper; simmer 20 minutes, stirring frequently. Spoon onto buns. Serves 6-8