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. 

Enjoy! 

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

Cabbage

Kale

Boiled potatoes

Carrots

Deviled eggs

Irish Soda Bread

Butter

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!

Brine Your Own Corned Beef

Here is the start of St. Paddy's Day Dinner! Cooking the brine for the brisket. Start with ONE and a HALF Gallons of water, aka

6 Quarts of Water (I use wide mouth canning jar to measure)

1 1/2 Cups Salt

3 Cups Brown Sugar

1 Cup Pickling Spice

4 Whole Star Anise

2 Whole Cinnamon Sticks

8 Whole Cloves

1 Cup of beet juice (I used pickled beet juice!) It adds color and subtle flavor

15 Black Pepper Corns IF the pickling spice you use doesn't have any.

Bring ingredients to a boil and stir for about 5 minutes. Remove from heat.
Add:
2 Quarts Cool Water

Stir

Let brine cool to room temperature.

You can cut this recipe in half if using one piece of meat. This is enough for three Ziplock bags and meat.
Once brine is cooled, put brisket, a roast, a large flat steak, even London Broil cut of meat into a gallon sized Ziplock bag. Using a cup with a pour spout, pour brine into bag with meat. Cover the meat completely. Mostly seal the Ziplock bag, then slowly force air out of bag. Finish sealing bag. Put meat in brine in a bowl or casserole dish and place in refrigerator for 2-4 days. Turn bags over to be sure meat is fully submerged in brine each day.