For me I prefer my old go-to recipes. It is hard for me to try new recipes because of the time it often takes to implement something foreign to me. The new recipe I tried yesterday? Unbeatable. It took about twenty minutes, minus the marinading time, to get dinner on and that included all the sides (“Cream Corn Like No Other” and garlic cheese bread broiled with the chops). I think the meat took ten minutes at most in the oven. Added bonus, the kids loved the meal. Another bonus, I’m finally not hungry. I’ve been so hungry the last few days and just can’t get enough to eat. Goat meat protein always fixes that craving need for me.
We’ve been getting a lot of interest in our goat meat from people who have never tried it. After explaining its qualities in a recent post, they want to take advantage of this healthy meat. After trying a great recipe for goat chops, I am highly recommending that you try it! We found an Indian blogger’s recipe entitled, “Broiled Goat Chops“.
The spice blend she recommends is just right. However, if you have picky kids, you may want to leave out the cayenne pepper. The other issue is that most American cooks do not have amchur (dried mango) powder in their spice cabinet. Luckily we have some we were given from an Indian friend a few years back. You can easily find it on amazon or at the Indian grocery if you live in the city. Though you could leave amchur (amchoor) out, it does give it a tangy sweetness that really does add to the dish. Also, we used olive oil in place of avocado oil. This recipe was so perfect, I plan to try her recipe for Slow Cooker Goat Curry with one of our roasts very soon.
So now you know what to do with Goat Ribs and Goat Chops. We still have plenty of goat chops, shanks, shoulder roast and leg roast. Give us a call or email, we’d love to hear from you. Unfortunately, we have sold out of ribs and ground goat.
Happy eating! We’ll try to keep the recipes coming.
Rhubarb is Ready: $2 per pound if you pick it up or $3 per pound delivered to your area. 218#927#1425
Rhubarb is loaded with vitamin C, K, calcium, potassium, manganese and more. It also has a good amount of fiber and has a very low glycemic load.* Now is the time to enjoy the first fruits of Minnesota. It’s a great time to can up some rhubarb sauce or freeze chopped rhubarb to enjoy all year long.
Be sure to order some maple syrup to go along with it. Maple syrup helps the rhubarb to not have the filmy after feeling on your teeth. You don’t have to use so much sweetener when you use it either. Normally if a recipe calls for 1 cup of sugar, I’ll put 1/2 cup of maple syrup in for starters and can often decrease from there. You may also need to cut the liquid in a recipe if you do this. And for those of you who sometimes get heartburn with rhubarb desserts (likely because of the white sugar), it sure helps cut back on that as well.
Recipes we’ll be making again:
Strawberry Rhubarb Jam
Blueberry Rhubarb Crisp
Strawberry Rhubarb Pie
Strawberry, Rhubarb, Lemon Rind, Yogurt, Maple/Stevia Smoothie
BBQ sauce (made with rhubarb)
“Refreshing Rhubarb Salad”
Maple Rhubarb Sauce
1 cup rhubarb, chopped (2-3 stalks)
1-2 Tablespoons maple syrup (depending on how sweet you like it)
Stir rhubarb and maple syrup together in a small saucepan. Stir over medium low heat for 5 minutes, simmer for about 3 more minutes or until the rhubarb has broken down and a pourable sauce forms. Taste and sweeten as desired.
Wonderful topping for ice cream, pancakes, oatmeal, etc. This recipe could easily be made in large batches and canned.
We never spray our produce and practice soil health principles to create healthy and yummy produce.
*http://foodfacts.mercola.com/rhubarb.html and http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2056/2 (the ads on this site are not so good for the eyes, but I thought I’d let you know where I got this information)
Our week in pictures: The boys and I took a week off to help Daddy with a number of projects. Enjoy some pictures from our week. Click a picture to read how it was part of a rewarding week of work.
It’s time to get caught up on what has happened on the farm these last few weeks. The weather has been beautiful so we have been working outside most days.
Mat worked the ground for a huge garden spot. It took the most part of three days. It is a wet soil, but with some work we hope to have a good plot eventually.
The boys planted a variety of apple trees and a few elderberry bushes around the yard. Silas enjoyed a wheel barrow ride and Peter enjoyed working on his fort once the trees were in.
Last week, the young ones and I took a trip to the post office to pick up our last batch of chicks. Mat was busy cleaning out the brooder and fertilizing our garden with the bedding from the previous chicks. When we got home, Peter, Silas and I worked together moving the third batch of chicks we had to their nice and clean bigger brooder. I am continually amazed at how these little boys take on new challenges. Peter helped catch the little chicks gently and Silas gently put them into their new home.