River Cottage Farm
Everything will be okay in the end.
If it’s not okay, it’s not the end.
Many of you might not know this but I’m a Canadian. A poutine eating, Second City loving, nerdy Canadian, and every election brings that realization home to me with a clear thud. It doesn’t matter who’s in office, up for election or reelection, I am reminded that I can’t stand in line (or stand at the post office with a mail-in ballot) and have my voice heard. I can’t vote, so I can’t know what it feels like to cast a ballot for our leaders in such a historic time.
My Election Day hope is that all my customers will vote and feel the weight of that vote. My Blessing goes with you. Happy voting.
100% Grass fed (and finished)
Recipe of the week
Slow Cooker Beef and Barley Soup
I love recipes like this one. Easy, not too many ingredients, and full of possible substitutions. I love the Flat Iron steak for this but I’ve made it stew meat, chuck roast, sirloin steaks, and round steaks.
It’s important not to use hulled, hull-less, quick-cooking, or pre-steamed barley in this recipe. Just the cheap, basic barley. Check the ingredient list just to make sure.
The way this recipe builds on a trick to make a deep, flavorful base has become useful for me in so many other recipes. When I don’t have time to brown the meat cooking the tomato paste with the onions and thyme and then deglazing the pan with wine creates a rich flavor base.
2 tbs olive oil
2 onions, chopped
¼ cup tomato paste
1 tbs minced fresh thyme or 1 ts dried
½ cup dry red wine
1 (28 ounce) can diced tomatoes
4 cups beef broth
2 carrots peeled and chopped
1/3 cup soy sauce or bragg amino acid
1/4 cup pearl barley, rinsed
2 bay leaves
2 pounds flat iron 1 inch thick
Salt and pepper
2 tbs minced fresh parsley
Heat oil in 12-inch skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste and thyme and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits; transfer to slow cooker.
Stir in tomatoes and their juice, broth, carrots, Braggs, barley, and bay leaves into the slow cooker. Season steaks with salt and pepper and nestle into the slow cooker. Cover and cook until the meat is tender, 9-10 hours on low or 6-7 hours on high.
Discard the bay leaves. Transfer the steaks to a cutting board, let cool slightly, then shred into bite-sized pieces using 2 forks. Stir beef into the soup and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
America’s Test Kitchen – The Complete Slow Cooker
It's Turkey Time
Once again, it’s time to order your delicious, free-range turkey for Thanksgiving. We don’t have many left so preordering is a must!
Grass Fed- Grass Finished
Click on the badges to head straight to that page in the store.
We have 4 turkeys left for season. Click on the bird icon to head over and over and place your order. Our turkeys are raised on pasture, without chemicals of any kind.
We have our last batch of chickens on the pasture until spring. We have plenty of chicken in the freezer but we will certainly run out of whole birds before next May so it might be a good time to restock.
Everything looks really good on the pork side of the walk-in freezer. There isn’t a single item we’re sold out of at this time.
We Raise Food For You
Friends’ Meeting House
11:30 – Noon
530 26th Avenue North
Nashville, TN 37209
Visit Us in Franklin
Visit us at the Franklin Farmer’s Market every Saturday 9 – Noon
230 Franklin Rd
Franklin, TN 37064
Visit Us in Bowling Green
Visit us at Community Farmer’s Market every Saturday 8 – 1
5199 Nashville Rd,
Bowling Green, KY 4210