Everything about harvest season says long hours and hard work, and we know that meals are often eaten out in the field. But what about those times you do get to come back home and take advantage of a hearty dish cooked in your own kitchen?
Simplicity is key, especially when you’re tired or short on time. And, as delicious as a frozen pizza can be, some days, that just doesn’t cut it. So we’re here to help.
Here are some recipes that you’ll find easy and enticing after a long day of work — they’re sure to be a hit! (One advance apology, we do wish we had photos of each to share with you, but alas …)
FARMER DEREK KLINGENBERG, YouTube star
2 eggs (beaten)
1 cup milk
1 cup quick oatmeal
1/2 tsp. pepper
1 1/2 lbs. ground cured ham
1 lb. ground pork
1 1/2 cup brown sugar
1/2 cup water
1/2 cup vinegar
1 Tbsp. mustard
Mix together and shape into oblong figures. Place in shallow pan.
Bake at 350 degrees for 45 minutes. Pour off excess fat and baste several times.
Bake for another 45 minutes.
FARM BABE, blogger and AGDAILY columnist
Crockpot Lamb Roast with Rosemary
Medium to large size lamb roast
1 1/4 cup chicken broth
Fresh ground sea salt, to taste
2 tsp. pepper
2 tsp. rosemary
6 medium to large size potatoes, cut in half or quarters
4 carrots cut in 3-4-inch long pieces, if desired
Put all ingredients in Crockpot and cook on high for 5-6 hours, until lamb is a flaky, tender texture. The beauty of Crockpot cooking is you don’t always know what time you’ll be done in the fields, so timing of the dish can be as flexible as your schedule allows.
THE FARMER’S DAUGHTER USA, blogger and AGDAILY columnist
1 package (28 oz) boneless skinless chicken thighs
1 cup Progresso reduced-sodium chicken broth (from 32-oz carton)
2 cups Caesar dressing
1/4 teaspoon pepper
6 kaiser rolls or burger buns
6 Bibb lettuce leaves
2 tablespoons chopped fresh basil leaves, if desired
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken thighs, chicken broth, and 1 cup of the Caesar dressing in slow cooker. Cover; cook on low heat setting 5 1/2 to 6 hours or on high heat setting 3 to 4 hours or until chicken is tender and shreds easily with a fork.
Transfer chicken to cutting board. Shred chicken with 2 forks. Drain remaining liquid from slow cooker; return shredded chicken to slow cooker along with remaining 1 cup Caesar dressing and the pepper. Cover; cook on high heat setting about 30 minutes or until mixture is hot.
Spoon chicken mixture onto bottom halves of rolls. Top each with a lettuce leaf and some of the basil, if desired, followed by tops of rolls.
Freezer Directions: In gallon-size resealable food-storage plastic bag, mix 1 cup of the Caesar dressing and the broth. Add chicken thighs to bag. Squeeze out any excess air, and lay flat to freeze. To cook: Thaw chicken in refrigerator overnight. Place in slow cooker; continue as directed above.
RYAN TIPPS, Managing Editor for AGDAILY
Val’s Kielbasa Dish — an excellent one-pot meal
1 package kielbasa, angle sliced
4 large potatoes or 6 medium, quartered
4 large carrots or 6 medium, eighthed
2 cans French style green beans, drained
1 small or medium onion, sliced
1 head cabbage, quartered
2 cups water
salt and pepper
Layer ingredients as listed in a large stove top pot. Pour water over all. Season with salt and pepper to taste.
Bring to a boil, then cover and reduce heat to a simmer.
Cook 1 to 1 1/4 hour until cabbage is tender.
Serve with butter, salt and pepper.
ANN HESS, Staff Writer for AGDAILY
Pheasant Tortilla Soup
2 cups cooked pheasant breast diced or shredded (soaked in salt water first)
1 can Fiesta Nacho Cheese Soup
1 can Cream of Chicken Soup
1 soup can of milk
1 can Mild Enchilada Sauce
Mix thoroughly the soups and milk, add pheasant. In Crockpot, combine ingredients. Bring to a boil over low heat. This soup can burn quickly, so stir often.
Serve/garnish with tortilla chips, sour cream, shredded cheese, salsa, avocado slices, chopped green onion, and black olives.
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