I am making Mexican Beef Kabobs using kabob beef from Pete Roy(PT Farms),the marinade has local
Organic Garlic bits from Harvest Bounty farm in Tilton, NH. Unfortunately limes,balsamic vinegar,cumin ,Mexican oregano and olive oil are not native to NH. I also marinated the veggies (Onions,red & orange peppers) and I will cook them separately from the meat. It is windy today and there is a red flag fire warning so I will be cooking inside using the broiler instead of the barbecue. We will have a wild rice mix and a salad with greens from our hoop house, plus the leftover Ricotta Pie for dessert. The Ricotta pie was made with our own eggs and topped with my own Clementine Marmalade. The meals later in the year will have more local ingredients!
My after meal report:
The meal was good, but the meat needed more salt in the marinade. The pan grilled marinated veggies were excellent and the rice and salad were very tasty. But no pie, as we are too full!
Finally we are having some rain….not much,but some rain is better than none! We had a lovely rainbow this evening and everything is starting to get green. For the Weare Market this Friday 4/13 and 4/27 I will be bringing lamb legs, chops & stew. It is still chilly and we all need comfort food , so I will bring beef kabobs, oxtail, bacon ,ham steaks and breakfast sausage. I will have an assortment of pickles,relish,salsa,ketchups, jams,jellies and marmalades. You can taste before you buy,so don’t be shy and come on down,taste the local difference!
I am the other half of Webster Ridge Farm! I am overwhelmed by the amount of Pears, Peppers, Pumpkins and Tomatoes that still need to be processed. I am running out of room in our upright freezer for my frozen produce and fruits! We are very lucky to have so many sources of locally grown fruits and veggies. But as the growing season comes to a close my canning becomes a bit manic!
Keep canning and watch out for the boiling water,it can bite!