Build a bigger table

Build a bigger table

I have been thinking, even harder than usual, about the affordability of well raised food for those who need it most, the marginalized and low income. And today finds a whole new group of hard working people struggling to put food on the table. Some of us are prospering more than usual, or are maintaining normal, while others are completely devastated.

Honestly? I wish I could simply gift away every single bite of what I raise. This is in fact, a mission driven farm, as much as anything, and the mission is to build a Giving community.  Stories and news features of people waiting in lines for food is seriously killing me. 

At Auburn Meadow Farm, I have always wanted healthful food to be available to the marginalized segments of society. The single parents struggling to access and afford nutrient dense food, those financially struggling because of illness who need clean food more than ever but cannot afford it, or are too ill to even think about cooking. Our seniors, who are seeing their pennies pinched by increased fuel, isolation,  and increased cost of food. So many instances of people in newfound levels of need. 

It is crystal clear that generations will starve waiting for the Powers That Be to create workable programs all Americans will agree upon.  What is inspiring me at the moment is those people who are just sitting down, having an idea, and going out, face to face, and doing it.

Person to person, eyeball to eyeball. Simple solutions.  Why not us?  So, here’s what I’m thinking. A direct, person to person, extension of understanding, solidarity,  and hope. 

How it works:

  • Priority is on seniors, those struggling due to health issues, single moms struggling to feed their kids, and our seniors. 
  • All meats donated are USDA processed, top quality goods – no cast offs. 
  • Update:  Square gift cards are apparently a bad approach for this. Sorry if I confused you, but I’ve gotta go outside and tend the beasts, so stay tuned. I will create a Venmo or other simpler account for this purpose.  If you have already donated, no worries, I  kept track and will forward the money to the new account.  Redeem it with the code BIGGERTABLE, and those funds will be used to gift Auburn Meadow Farm meat to those struggling from economic hardships brought on by COVID.
  • Auburn Meadow Farm will make the most of your dollars by filling the need according to a discounted price scale. 
  • Accountability and transparency – this is a simple idea, finding its legs. A donations newsletter seems to be the most effective way to communicate our progress, though obviously I do not wish to violate anyone’s privacy.
    I would love also to donate meat to an organization capable of turning the meats into cooked meals, easier for those lacking kitchen facilities and time, as a collaborative project.  If you are that organization, reach out. 
  • The first meat will be ready to distribute in January, but funds now to pay for butcher and distribution fees will help kick this off faster, and enable us to go further. We have plenty of pork coming in January, and with enough help, we can be filling pantries by the end of the month. 
  • And, if your food bank or church is in need, and you are able to accomodate frozen meat safely, that is an avenue we can pursue as well.  If you know of someone or something, let me know.

I hope you love this idea as much as I do, and if you would like to work with me to help solidify it into a regular thing, let’s talk!  We need kind and helping hearts on the ground and I can’t think of a better goal for 2021. 

 

 

Phone-it-in Orange Beef

Phone-it-in Orange Beef

 

Some cuts of beef just are never going to be Ruth’s Chris caliber. But that doesn’t mean they aren’t good, they are just something else.

A disappointing, tough, lean Delmonico makes a damn fine Chicken Fried Steak, or pepper steak. Ditching the supermarket has made me step up and learn a few things, and now I see how truly cheated we have been.

I kid you not, a well raised chicken fried steak is ten times better than an easy supermarket commodity-raised wet-aged steak. Regaining those food skills is well worth the effort, and honestly? Not even all that hard.

Restaurant style Orange Beef is an amazing treat, involving steps for dredging, frying, and otherwise giving your beef strips an amazing, crispy, tender texture, coated in rich, sticky, delicious orange-flavored sauce. 

This quickie is not that.  It has the flavors, but not the oil, the deep fried stickiness, the deep fry smell or fussy steps. It also doesn’t have that ethereal texture, or glaze, but being so  quick, easy, delicious, healthy, and tasty, it’s exactly what a weeknight needs. Pleasing and satisfying fuel for mind and body, and a non-burger way to honor  and enjoy the more complex parts of the animal. 

I struggle a little with the sourcing of the frozen veggies, the Bird’s Eye I used are Conagra, which is… Conagra. But we live in the world we live in, and one battle at a time.

Makes about four servings

  • 1/2 – 1 pound of some type of everyday beef steak; flank, round, sirloin tip steak, something chewier and not-too-fancy, thinly sliced across the grain and cut into 2-by-1/2-inch strips 
  • 1 teaspoon baking soda 
  • 3 tablespoons orange juice
  • 3 tablespoons soy sauce 
  • 3 tablespoons white vinegar 
  • 2 tablespoons sake or white wine
  • 2 tablespoons sugar 
  • 2 teaspoons cornstarch 
  • 2 tsp cooking oil (I use lard or olive)

Rub the beef strips in the baking soda, and refrigerate, approx 30 minutes. 

Mix together the orange juice, soy sauce, vinegar, wine, sugar and cornstarch. 

Rinse the beef strips well, pat dry on paper towels. Heat the cooking oil in a skillet, add beef strips and brown, about 4 minutes, turning to brown all sides. Remove to a plate. 

Add the package of frozen stir fry veggies to the hot skillet, with 2 tablespoons water, and cover. 

Simmer for about 8 – 10 minutes to allow larger pieces to cook through, then remove lid. 

Allow the water to simmer away, then add the soy mixture to the skillet and simmer until thickened and nicely coating the veggies. 

Return the beef strips to the mix, combine well, and serve warm, alongside rice.

Sustainably and attainably delicious, twenty minutes or less. 

 

Slow Cooker Pepperoncini Beef

Slow Cooker Pepperoncini Beef

So tender, a little tangy, with a very gentle spice, this is one of the laziest meals ever, and everyone loves it! I didn’t even bother to thaw my quart of stock, and used pork stock because it’s what I had, and still delicous. 

Ingredients:

  • 3 – 4 pund bone in beef chuck, arm, or English roast
  • 1 tsp granulated garlic
  • 1 tsp coarse black pepper
  • 1 tsp kosher salt
  • 1 jar pepperoncini
  • 1 pint of stock – beef, pork, chicken or veg is fine
  • 4 tbs butter

Instructions:

Combine black pepper, salt, and granulated garlic. Rub generously into the roast. 

Place roast in crock pot, pour over the jar of pepperoncini with it’s juice and the quart of stock, top with the pats of butter, cover and cook on low for eight hours or so. 

Remove the beef from the slow cooker, remove any fat or collagen, shred and return to the juice. 

Serve as au jus sandwiches on sausage rolls topped with pepperoncini and your favorite fixings (including generous slather of butter on the bun), top salads with beef shreds and pepperoncini, or as a meat course wtih rice, mashed potatoes or cauliflower, polenta, or your favorite sides.  

If you have leftover juice, do not throw it away! Freeze it for another dish calling for beef stock later – that little tang will make some fantastic fall soup!