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Wednesday, January 18, 2012

Farm Market Jan 21.

Downtown Winter Farm Market
Gourmet Chili Cook Off
Sponsored by: Lombardi’s Steakhouse
Saturday, January 28th
Inside the City Center – 10 College Ave.

The name of my chili this year is “Venneford’s 8+ farm market chili”
I am going to use over 8 ingredients from various vendors to make my chili.  My goal is to show that you can buy almost all your groceries right at the farmers market each week.

Re-Stocking.................

I will be restocked this week on:

Half chickens
1.5# lean ham heals for soup or scalloped potatoes
Stir fry stripes
Stew meat
Chicken thigh / leg
Boneless, skinless chicken
JJ’s Razor Back rib sauce
Beef Rib Roast

If the Braunschweiger is ready, I will have it with me Saturday.

Cooking Tip....

You can put a roast in the oven right from the freezer.  Put liquid in to just under the top of the roast, season as usual.  Cook for 45 minutes longer than you would for a thawed roast.

Specials....

Watch future newsletters for specials for Super Bowl and for Valentine’s Day.

Samples.................

We will have samples of our Pork Cutlets / Fresh Ham with a Peach Marmalade glaze.


Remember, If you order ahead during the week to pick up on Saturday, we give 5% off your order (chicken not included).  We also take EBT tokens.

Thursday, January 12, 2012

Packer Party Food

The winter farm market is a great place to get all your ingredients for your Packer Party.
See the recipes below.

All your ingredients can be fresh and local.

Cheese (cow or goat milk) and sausage (beef, elk, bison)
Cheese and Salsa for nachos

Eggs for my husband’s favorite – Deviled eggs
Shaved ham and pickles for ham roll ups
Bacon and shrimp for Bacon wrapped shrimp
Meatballs and peach marmalade for glazed meatballs

Burgers from ground chuck, ground round, beef, bison or elk
Sub sandwiches with ham, roast beef, chicken, many cheeses, onion, pickles, and greens on great bread

Jerky (beef, elk or bison)
Ham snack sticks

And of course the ever popular brats
Venneford Farm Country Meats will have Pork Brats on special this weekend for $5.00 lb.
6 brats per pack.  Packs average 1.5 pounds.

Other brat flavors include:
Plain Beef
Beef Italian
Beef Polish
Beef Onion & Garlic
Beef Jalapeno & Cheddar


 Cheeseburger Bread
 
How do you offer warm cheeseburgers at a potluck without a grill or skillet? Bake them in a loaf, of course! At the potluck, simply slice the loaf into individual servings for dipping in ketchup or mustard.
RECIPE INGREDIENTS:
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, chopped
1 small garlic clove, minced
1 (16-ounce) box hot-roll mix (we used Pillsbury)
1 1/4 cups warm water
10 slices cheese

1.      Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
3. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of cheese.
5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.



Beef Taquitos
 
Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.
RECIPE INGREDIENTS:
1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream
1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Thursday, January 5, 2012

First Winter Farm Market of 2012 - Jan 7

Hello everyone.

This Saturday is the first indoor winter market of the new year.
We are going right from the holiday season of buffets, treat days and parties right into the football season of parties with buffets and snacks.  One of the most popular and easy things to make is meatballs in some kind of sauce.

This past holiday season I have had meatballs on 5 different occasions.  And you know, none of them stacked up to ours.  These 5 different kinds were all homemade with different recipes but they all were soft, mushy and you could not cut them in half without them falling apart. 

Now I have never made meatballs myself, but I have made meatloaf and have the same problem.  But our Venneford Farm Meatballs are all beef, large, firm and have a great solid texture to them.  The butcher (Adams Meats) makes them for us and they have a secret to getting them perfect. 

You just have to try them.

Our all beef meatballs are great just simmered in a sauce, with spaghetti, strogenoff and even sweet n sour.

This Saturday at the farm market we will be restocked on the following:
Plain beef
Plain Pork
Beef Onion & Garlic
Beef Jalapeno & Cheddar
Italian - beef
Polish – beef

Also restocked on Honey Ham or Ham ‘n Swiss snack sticks

I will also have boneless half hams, great for sandwiches, scalloped potatoes, pea soup or for a main meal.

Samples.................

We will have samples of our Shaved Ham lunch meat this Saturday.


CHILI SEASON
This is the time of year for all the great chili recipes.
We can offer a variety of meats for your chili from –
Ground chuck
Ground round
Ground sirloin
Ground Elk
Ground pork
And even chicken

Here is a recipe you can use for your next Packer party.......