Mid-Winter Eating

Now that winter is in full swing making healthy and delicious food from seasonal ingredients can be more of a challenge. While we can enjoy fresh produce shipped from warmer climates, I enjoy using the food that I have put up in my freezer, root cellar, or frig. 

I also want to use all of that food that I have bought or grown- of course the things that I am most familiar with (roasts, corn, burger, tomato sauce, chops, etc) get eaten first - leaving me to stare at what's left, trying to figure out what to do with it. Well I have some ideas!

Perhaps you'd rather figure out how to use your Minute Steak...

For minute steak think Philadelphia Cheese Steak!

1 package of minute steak
1 Onion (I like to cut it in half and then make thin slices)
Cheese (I like provolone or mozzarella, but anything will work) 
Some form of roll or bread if you want a sandwich

Pour a little oil into a heated skillet, then add your minute stake. sprinkle with salt and pepper then stir as the meat browns.

When the meat is about half brown I will add my onion to soften and cook with the meat. While the meat is finishing you can toast your buns/bread if you like. Then once the meat and onions are cooked turn the heat off. 

Place meat/onion mix onto each piece of bread or bun, top with cheese (the amount is totally up to you). You can then broil in the oven if you want a toasty Cheese Steak. Otherwise the heat from the meat will melt the cheese on it's own. 

That is all there is to it! I like to serve this with some steamed broccoli, but you can serve with roasted potatoes, or fries if you like instead. 

Roasting vegetables is so easy, and a great way to use what you have in your root cellar! Whether you cube up potatoes, squash, sweet potatoes, or any other root vegetable all you have to do is toss them in some olive oil, salt, pepper, plus any herb combination (I like a sprinkle of thyme or oregano). Place the vegetables on a cookie sheet and bake at 425 degrees for about 30-40 minutes (the smaller the cubes the faster they cook). You will know they are done when you can easily stick a fork in them. Yum!!

If you have a cut of meat or some vegetables that you don't know what to do with, or you have a favorite recipe to share - post a reply on here! 

Happy New Year

I sure hope that you are off to a great new year! Somehow a new year is always a little bitter sweet for me (I don't know about you), but I do look forward to the new adventures each new year brings. 

Here on the farm we are hoping to be awarded some grant money this year to allow us to finish our perimeter fencing. This will make our daily rotations a bit easier, and also give the animals some protection from coyotes and bear. I love to share the farm with wildlife, but we do all have to play nicely together :-) 

A bit of a different projects is that I am also looking forward to working on opening up our woods, and creating more of a grassy savannah where we can graze our animals, and have natural shade. This will make the woods more usable to animals and people - it will be a lovely place to walk!

As far as the creatures themselves - this year we are still building our cattle herd, so every heifer calf (girl baby) we get is exciting. This year is the year of "F" names according to the Dexter breed. They have certain letters for each year to help you remember when calves were born. We would love to hear your name suggestions (for boys or girls) in the comments, and as we have calves I will announce the chosen names with their pictures!

Happy New Years to each and every one of you. Whether you are enjoying black eyed peas or pork and sauerkraut thank you for sharing your year with us!

Until later,


Christmas on the farm

It's amazing how having a farm has, well lets just say has given me insight at times to the Christmas story. The other evening as I was driving and listening to the radio they were telling the story of the shepherds on the hill with their flocks when the angels of the Lord appeared and announced that the Savior was born (Luke 2). They made it sound so idyllic, but here's how the story would have gone on our farm....

"And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified." I would be too if out of the pitch black night I was blinded. Not to mention my sheep all would have peed themselves, not kidding...sheep do that when nervous. 

"But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.” My luck I'd have to ask the angel to please speak up since the sheep like to talk over me all the time. Sorry Gabriel, don't mind my sheep...

"Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, “Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.” 

"When the angels had left them and gone into heaven, the shepherds said to one another, “Let’s go to Bethlehem and see this thing that has happened, which the Lord has told us about.” This is a big decision! To leave their flock meant the great risk that their sheep would be scattered, lost or stolen, or attacked by a wild animal. What an impression the angels made on those shepherds for them to be willing to loose their livelihoods to see this baby. 

What a wonderful picture of response to Christ's birth! May this season for you and your family be about more than just presents, food, and time off work. Instead may you experience joy, anticipation, and revelation surrounding the birth of Jesus.

From our family (sheep included :)) to yours we wish you a peaceful and joyous Christmas!

Weeknight Lamb Chops

This week I am sharing a recipe from the American Lamb Board for their yummy lamb chops! If you'd like to watch their video for this recipe follow this link! Seriously, lamb chops are so tasty - and they are perfect as a weeknight meal since they cook so quickly. 

Recipe provided by | Delicious Contents


4 lamb rib chops, about 1-inch thick
3 cloves garlic, grated
2 lemons, zested (juice of 1 reserved)
2 dried chile de arbol, chopped
2 sprigs rosemary, leaves removed and stem discarded
2 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
½ cup olive oil
½ teaspoon kosher salt


Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. In a medium bowl, mix together the garlic, lemon zest, lemon juice, chile de arbol, rosemary, Dijon, coriander, olive oil, and salt until combined. Coat the lamb chops with the marinade and let sit for 10 minutes. (Alternatively, the lamb chops can be marinated overnight.)

Grill the lamb chops over high heat for 5 minutes, until they are golden brown and charred. Turn and cook about 5 minutes longer or until they have an internal temperature of 145°. Let the chops rest 10 minutes before serving.




Happy Holidays from our family to yours! I hope that your family is healthy and well, and that you get to have a Christmas season full of joy and peace. 

I don't know about you, but one of the best parts of the Holidays for me is all the nostalgic food. I'm sure you have your own list of must haves, I sure have mine, but I thought that I'd share a more resent obsession. 


                 Eggnog! It pretty much checks all the boxes for me. It is nostalgic, and reminds me of my childhood, meanwhile it is grown up and makes any party seem refined. It is so easy to make, and uses up all those extra eggs ;-) I make a batch and store it in the refrigerator all through the Holiday season. I promise that it is not too hard, and the recipe I have included (from Epicurious - my favorite) is cooked, so it is safe for all. You can also choose whether to add alcohol or not - it is fantastic either way!

Eggnog Recipe - makes about 6 cups

- 3 cups of whole milk (you can also do 1.5 cups any milk (i.e. 1%, ec) + 1.5 cups half and half and it will turn out just fine) 

- 7 large eggs

- 1 cup of sugar

- 2 cups of heavy cream

- 1/3 cup bourbon (optional)

- 1/3 cup Cognac or other brandy (optional)

- 1 teaspoon vanilla

- Garnish: Grated nutmeg (lets be honest while the fresh stuff is better...well sometimes the stuff in on the spice rack is so much easier :-))


Bring milk just to a boil in a 2-quart heavy saucepan (any big pan will work). Wisk together eggs and sugar in a large bowl, then add hot milk in a VERY SLOW stream, while whisking. NOTE: I recommend just taking a little measuring cup (like a 1/3 cup) and as I'm whisking I just dip my 1/3 cup into the hot milk and then very slowly let the milk dribble into the egg mix then repeat until all the milk is in - if you don't go really slowly you will get scrambled eggs...ew. So, don't rush! Anyway, then pour the egg and milk mixture back into the saucepan and cook over moderately low heat, stirring CONSTANTLY with a wooden spoon, until the mixture register 170 degrees F on a thermometer (about 6-7 minutes).

Congratulations you have now made a custard! Pour your custard through a find-mesh sieve into a clean large bowl (or a pitcher) and stir in cream, bourbon, brandy, and vanilla. Cool completely uncovered, then chill covered, until cold which takes about 3 hours. You can then leave the eggnog in the refrigerator for at least a week - stir before serving. Remember to sprinkle each serving with nutmeg, then enjoy!!

I hope this recipe becomes a family favorite for years to come, and if you have enjoyed this post join our email list to get more!!


Until Next Time,

Jessica Newman


Welcome back from the Holiday, I hope that yours was as relaxing and fun as mine was!

Now as we look to Christmas I would love to inspire you to live the season on your own terms. By that I mean don't get caught up in having to have the "perfect" parties, clothes, gifts, décor, etc. Instead focus on making wonderful memories, of spending time with your kids or parents or friends, on giving more than receiving. Lets be honest, as much as we all want our lives to be "Pinterest Perfect" we often forget that the things that mean the most are not "things" at all. 


Have you ever noticed that Fall has a disproportionate amount of Holidays? Don't get me wrong, I love Fall, and Thanksgiving is one of my favorite Holidays of the year. Filled with friendship, family, and a sense of gratefulness for the year we are leaving behind Thanksgiving offers us a moment in each year to celebrate the blessings and successes of our lives. This season I encourage you to reach out and invite someone - who might not have a place to spend the Holiday - to share it with your family. Whether an elderly widow, a college student, or a coworker allow this season to not only fill your belly with wonderful food, but to also fill your soul with love and kindness as you truly live the spirit of Thanksgiving.

I also hope you enjoy this recipe as part of your many Holiday meals!

My aunt makes a Cranberry Relish that lets just say you could eat straight out of the frig...with a spoon...I'm just saying that its possible :-)


  • 2 tangerines

  • 1 12-ounce bag fresh cranberries

  • 3/4 to 1 cup granulated sugar (If you prefer you can use almost any substitute for sugar here - including just adding the Tangerine juice)

  • You can also add finely chopped walnuts if you like some added texture and crunch


With a vegetable peeler, pare the outside orange part of the tangerine peel. Chop finely, reserving as much of the juice as possible, and add to food processor with cranberries, the juice from the tangerines and the sugar (start with 3/4 cup and add more to taste). Process, but leave a bit chunky. Let sit for at least an hour before serving.


Fall is in The Air

While your kids or grandkids are picking out their Halloween costumes I am looking forward to the season for different reasons. Don't get me wrong - cute little bumble bees or superheroes are so much fun to see as they race through neighborhoods collecting candy. However, I don't know about you but I love the season for an entirely different reason. Breaking out my sweaters, and driving just up the road to buy local freshly squeezed Apple Cider is pretty much the highlight of my Fall. Then there are roasted pumpkin seeds...don't even get me started on how much I love those crunchy little good for you snacks! Even all the animals on the farm love pumpkins! 

Make sure you get on our mailing list so that you don't miss out on our Fall recipes and tips!