Here's the deal, Coyote Farm Creamery on Bainbridge Island has launched a Kickstarter campaign to raise money for their small goat dairy. They were ready to open last fall but encountered some major problems, including a fire that destroyed their equipment.
So can you help? Can you kick in a couple of bucks to get this business up and running? Read more details below and remember with Kickstarter it's all or nothing. They have until March 14, 2013 to raise $32,000. And as of today they are almost there! So don't be shy, jump on over to Kickstarter and make a donation.
It's that time of year again! I'm freezing my ass off and my body craves hearty filling meals to help me combat the cold. And what's better than beef stew on a cold evening? I'll tell you what's better, beef stew made with locally raised beef. We're very lucky here on Bainbridge to have Heydey Farm raising eggs, meat, dairy and produce. I've picked up both a beef and a pork variety pack and been really happy with the quality of the products.
For this recipe, I used a lot of leftover vegetables that were taking up space in the refrigerator, so use what you have on hand and feel free to make substitutions. The inspiration for this recipe is here.
1 1/2 pounds beef stew meat cut into 2 inch pieces (preferably from Heydey Farms)
1/4 cup all-purpose flour
1 28oz can diced tomatoes
1 red onion, diced
4 celery stalks, diced
2 carrots, sliced into thin coins
2 russet potatoes, diced into 2 inch chunks
8 oz bag frozen peas, thawed
salt and pepper to taste
Preheat your oven to 375 degrees. In a large heavy pot season the beef with salt and pepper and toss with flour. Stir in the tomatoes, onions and 5 cups of water. Bring to a boil over medium high heat and transfer to the oven. Cook one hour and then stir in the celery, carrots and potatoes. Cook about an hour more until the beef and vegetables are tender. Remove from the oven and stir in the peas. Check the seasoning and add more salt and pepper if needed.
And there you have it! Add some rolls and possibly a green salad and you've got a meal fit for a cold winter's night.
The romaine lettuce in the photo above is 15 days old. Before we went on vacation, I threw a whole head of romaine into a ClearlyFresh bag and left it to fend for itself. When I returned, I washed and chopped the lettuce so it would be ready to go for sandwiches and salads. I'm amazed that this romaine is over two weeks old and it still tastes as good as the day I bought it.
The nice folks at Royal Rose Radicchio sent me a ton of radicchio to try out. Radicchio is actually one of my favorite lettuces in salads and this gave me the chance to try it in some summer recipes. The radicchio pictured above is Radicchio di Chioggia. It's the most widely available variety and is especially prized for it's vibrant maroon color and sharp, intense flavor.