Monday, March 17, 2014

Happy St. Patrick's Day 2014!

Welcome! We are Shamrockin' the Farm!

Couldn't resist adding the seed catalog to the festivities!

Tower of treats from the farm and the Grower's Market. Red potatoes, parsnips, carrots, and Dead On Savoy Cabbage are all perfect crops for wintering over. 

Such pretty cabbage and the super sweet and delicate flavor is perfect for a quick dunk in the corned beef broth or sauteing...butter only!

Irish Chocolate Potato Cake, recipe here.

And, gluten free Chocolate Irish Potato Cupcakes!! Using the same recipe as above only substitute Namaste Gluten Free Flour.

Getting close to dinner time!

Irish Soda Bread:  
3 1/2 Cups flour
1 t. baking soda
1 t. salt
1 t. sugar
1 Cup Golden Raisins
2 Cups Buttermilk or Milk with lemon juice
Combine all dry ingredients and raisins.
Add milk and stir.
Place soft not quite sticky dough on floured counter top.
Knead about 15 times.
Shape into round loaf.
Flatten out.
Using a sharp knife cut a cross in the dough.
Bake at 430' for 20 minutes.
Reduce heat to 400', bake additional 20 minutes.
Remove from oven when thumping the bread sounds hollow.
Let bread rest for 30 minutes before slicing. 

Generations of Irish Girls! xo

Dinner is ready. Corned Beef was made following this recipe:

This is a bison brisket. The Irish call this particular cut of beef, the Silverside.

The Great Irishman ready for St. Paddy's Day meal:
Corned Beef
Boiled potatoes
Deviled eggs
Irish Soda Bread
Apple Butter and
a blessing of thanks.

Feeling lucky to be on the farm with local food on the table.

Purple Velvet Shamrock plant!
Cead Mile Failte!

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