By Ryan Zemek, Director
One of the highlights of the year from my perspective was the Fall Festival we held in October. Thanks to some very generous donations from our producers, and member-owners, we were able to share a meal with the community. What I’ve enjoyed most was the energy I got from watching our member-owners share food, ideas, and laughter. I look forward to similar events in the future. I wanted to take the opportunity to share two of the recipes we used for the meal.
The first recipe is for Beet Gratin. Beets are a vegetable I found later in life, their earthiness and my unfamiliarity in their preparation led me to avoiding them for a long time. I was introduced to them through this recipe.
- 2 bunches (6 to beets
- Salt and pepper
- 3 eggs
- 3/4 cup milk
- Butter for greasing
- 2 large garlic cloves, minced
- 2 ounces cheese, grated (1/2 cup)
1. Roast the beets. Remove from the heat and allow to cool. Then cut the ends off and slip off the skins. Slice into thin discs about ¼”.
2. Preheat the oven to 375 degrees. Butter a large baking dish. Beat together eggs, salt (about 1/2 teaspoon), garlic, pepper, milk, chives and the cheese. Alternate layers of beets, with the milk, egg, and cheese mixture into the dish. Bake 35 to 40 minutes until set and lightly browned on the top.
The second recipe I wanted to share was for Venison Stew, in mind nothing is better for warming up on a cold day than a bowl of stew. Not only is it delicious, but inexpensive and easy to make.
- 3 lbs venison roast (or beef), cut into 2-inch pieces
- 3 tbsp olive oil
- Salt and pepper
- 2 onions diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp dried thyme
- 4 carrots, peeled, cut into 1-inch slices
- 2 stalks celery, cut into 1-inch slices
- 3 large potatoes, peeled and cut in eighths
1. On medium-high heat, add the oil to a large heavy pot .
2. Season the meat with salt and pepper and brown in the pan. Make sure the meat is browning, not steaming. Do in batches if necessary. Once browned, remove the beef with a slotted spoon set aside.
3. Add the onions, and sauté until softened. Add the garlic and cook for 1 minute.
4. Add the broth, bay leaves, thyme, rosemary, and the meat.
5. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
6. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.