For anyone thinking about the main course for a family meal, I would like to suggest roast beef. We visit family in Saint John and usually take a roast with us to cook for New Year’s day. I don’t follow a recipe for cooking meat as a rule, just open the cupboard and take out a few spices, etc. and add to the roast in the slow cooker. So far now failures. When someone asks me how to cook a roast or what to season it with, I have to rethink some of the meals I have cooked.
The Magazine section of today’s Telegraph Journal suggest roast beef as a delicious meal for the holidays along with the ingredients I usually use. I would like to pass it on to anyone thinking they would like to try a roast of beef for the holiday entertaining. Check the recipe tab for this roast beef meal.
2015 has been a busy year for our family. Kevin and his family were left homeless April 20th when the century old house burned to the ground losing everything. Along with all the farm and market work, a new house has been constructed and they are moving into their new house before Christmas.
We had a successful year at the farm market, adding another item to the beef menu, Kevin’s award winning chili. More vegetables and ground cherries than we had market for so lots of freezing and canning completed. On the livestock end we are making the final select of the number of replacement heifers to keep as well as checking with our beef customers to determine how many calves to keep for the freezer market.
2015 paperwork almost completed and now the seed catalogues are arriving encouraging the 2016 crop planning.
Thank you to everyone who supported our vegetable/fruit and beef stands at the Florenceville-Bristol Market and Buttermilk Creek Venue this past year as well as the customers who deal with us at the farm. Your support is greatly appreciated.
TO EVERYONE A HAPPY HOLIDAY SEASON AND BEST WISHES FOR THE COMING YEAR.
Betty and family