Thursday, March 31, 2011

Real Spring Fever and Food

I've really got it now ~ a longing for spring!

Yesterday, Alex and I went to visit my Dad and brothers. Just an hour and a half south of us. About twenty minutes into our journey we started to notice that we weren't seeing much snow on the ground. About half way through, there was none! The ground was clear and dry. At Dad's we drove into the neighbors field to watch them spreading manure with teams of horses. At the farm we walked out to the pasture without slipping and sliding or sinking into mud! Sigh....not so here at home

Although wait! You can begin to see some temptations of green near the fence posts above and the ice has started to melt and shatter ;) At least the sun has been shining and the ewes changed their minds about lambing these past few cold nights. I think they need to get outdoors for some real exercise, but the big barn door is still frozen in with a bank of solid-as-ice snow packed up against it.

I think I will comfort myself with some comfort food ;) One of our farm favorites any time of year (even during hot weather because it is made in the crock pot) Featuring Serenity Farms lamb ;) Or your favorite lamb, pork or beef


3 lb. lamb roast (can be pork or beef)
1 lb. dry pinto beans, rinsed and sorted
2 or 3 cloves garlic, chopped
1 large onion, chopped
3 tsp. chili powder
1 tsp. cumin
1 can chopped green chilies

Combine all the ingredients in a large crock pot (I put the beans in first then layer the others on top) Cover with water and cook on high for 5 hours. (If you are around the house and notice that this has started to boil pretty hard, you can lower the heat sooner) Remove the meat from the bone, tear into small pieces. You can mash the bean mixture up a bit if you like at this point. Return the meat to the crock and cook about 2 more hours on low.

Serve this over tortillas and topped with your favorites - we like lettuce, tomato, cheese, black olives and freshly chopped onion. Sour cream and salsa are good additions, too. You can roll this up taco style as well, or even serve it over tortilla chips. I usually have a side of rice of some kind. This freezes well, so I usually make a large batch and put some away.

At least I can add salsa put up from the garden last year! And we are able to get locally raised dry beans, even organic, at the feed elevator. Gratiot County is known for growing beans ;)

And look, under the cap of ice...spring really is on its way to mid-Michigan!

For other recipes featuring Serenity Farms lamb, you might like to look here or here. Or seek a local supply for your own lamb for the table and support a farm family in your area. It is appreaciated more than you can imagine! Check online through Local Harvest if you aren't sure where to find farm raised food close by.


Lona said...

Yum! Thanks for the recipe--we'll give it a try. BTW, we drove east yesterday, all the way across the state. Had to pick up some wool at the mill. We have NO snow, and were shocked at how much there is on the east side. Sigh, indeed.

June said...

Thanks for the recipe, it sounds wonderful. Think I'll try it soon! It is always a pleasure to visit your blog. I do remember Spring in Michigan!

Inky077 said...

Cary, Thanks for the recipe - it got smashing reviews here!