As I'm writing this newsletter in the comfort of my office, I'm watching the ewes in the corral. Our Australian friend takes the night shift because it's daytime down under. He can call Martin if he sees anything that needs hands-on attention.

Thanks to modern technology, we have cameras in the barn hooked up to our computers so we can see and hear what's happening. For someone who didn't even have a phone growing up, this is amazing!

The next time you're in the store, ask to see what's happening remotely.

Slow Cooker Pulled Beef

Slow Cooker Pulled BBQ Beef Sandwiches: delicious and tender beef slow cooked in a homemade BBQ sauce served on a toasted hamburger bun.

For BBQ Sauce
• 2 Tablespoons Worcestershire Sauce
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Flakes
• 1/2 cups Apple Cider Vinegar
• 1 teaspoon of Paprika
• 1/2 cups Brown Sugar
• 1/2 cup Ketchup
• 1 Tablespoon dry mustard
• 1 cup prepared BBQ Sauce

For Beef
• 3 - 4 lb Harvest Haven Sirloin Tip Roast
• Salt + Pepper to taste
• 8 Hamburger Buns

Recipe courtesy of: Living Sweet Moments

Hoppin' John (South Carolina Black Eyed Peas and Bacon)

While Hoppin' John is a common dish to be found across the southern United States, it originates from the Carolinas, particularly the cluster of islands along the coast of South Carolina, called the Sea Islands. It is a fusion dish that combines southern American rice pilaf with African ingredients and cooking methods.

½ lb lean Harvest Haven beef bacon, diced large
2 Harvest Haven onions, chopped
2 - 4 Harvest Haven garlic cloves, minced
1/2 c roasted red pepper, chopped
2 c black-eyed peas, dry and un-soaked
½ tsp black pepper
½ tsp crushed red pepper flakes
4 c water
4 c Harvest Haven chicken broth
2 c long-grain white rice, dry
2 large tomatoes, diced
2 c torn collard green leaves (kale, Swiss chard, or mustard greens) (optional)

In a large soup pot, sauté bacon over medium-high heat, until crispy. Remove the cooked bacon, and leave 1 Tbsp of bacon grease in the pot. Reduce the heat to medium and add the onions and garlic. Sauté until soft and golden, 2-3 minutes. Add red pepper.

Add the bacon back to the pan along with the black-eyed peas, pepper, and red pepper flakes. Add the water and chicken broth and bring the mixture to a boil. Reduce the heat to medium low to maintain just a bare simmer. Simmer, covered, for 30- 60 min until the black-eyed peas are nearly tender.

Add the rice and cook, covered,15-20 minutes, until the rice is mostly tender and liquid is nearly all absorbed. Remove the pot from the heat, and mix in the diced tomatoes and torn collard greens (if using). Then let the pot sit, covered for 10 minutes, to let the rice finish steaming and the greens wilt.

Taste and adjust salt and pepper as necessary.

Serve with collard greens and cornbread.

Read more at Curious Cuisiniere: Hoppin' John (South Carolina Black Eyed Peas and Bacon)

Buttermilk Corn Bread

This corn bread is special because it doesn't fall apart!

2 Harvest Haven eggs
1/4 cup Harvest Haven honey
1 cup sifted flour
1/2 cup cornmeal
1/2 cup corn flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup buttermilk
1/4 cup salad oil or butter, melted

Preheat oven to 375° F.
Butter a 9" X 9" baking dish.
Beat eggs in a large bowl. Add honey and mix well. Stir in cornmeal and corn flour.
Sift flour, baking powder, baking soda, and salt. Add dry ingredients alternately with buttermilk to egg-honey mixture.
Stir in oil or melted butter.
Pour into baking dish.
Bake about 25 minutes or until a toothpick inserted in the center comes out dry.
Serve hot with butter.

Variations

Yogurt Corn Bread: Increase baking soda to 1/2 teaspoon. Substitute 1 cup plain yogurt for buttermilk.

Spider Corn Bread: Double recipe and bake 30 minutes in preheated, buttered, 10-inch cast iron fry pan.

Note:
For a good crust, corn bread must be baked in a glass, cast iron, or dark metal pan.

Dried Cherry and Almond Cookies with Vanilla Icing

Cookies:
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup, plus 2 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 large Harvest Haven egg
• 1 1/4 cups all-purpose flour
• 3/4 cup coarsely chopped dried tart cherries
• 1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)

Icing:
• 2 3/4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 3 tablespoons water, plus extra, as needed

For the Cookies:

In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.

Transfer the dough to a sheet of parchment paper and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the parchment paper and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).

Preheat the oven to 350° F. Line 2 heavy baking sheets with parchment paper.

Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

For the Icing:

Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing.)

Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350° F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Recipe courtesy of: Food Network