Last Harvest of 2014

Yesterday was the official closing of our 2014 vegetable garden.  This is the latest that I can ever remember harvesting.  We have had some cold days here and there and a few inches of snow on and off but the cold weather vegetables (brussel sprouts, cabbage, broccoli), have continued to grow and ripen.  We are due for some snow and the sun is not making many appearances so I finally gave in and pulled the last of the “goods”.

I had 6 brussel sprout plants full of baby size brussel sprouts which is exactly how we like them!  The greens have all been washed and are stored to feed the bunnies, goats and chickens over the next few weeks.

The last broccoli bunch is blanched and frozen and the cabbage is stored with the potatoes in the back door of the cellar to keep it cold and fresh.

It seems like just yesterday I was sharing with you how we prepared the garden this spring…Preparing the Gardens

Top Round Roast Beef

With the Holidays coming up I thought it might be a good time to share how to get a perfectly cook Top Round Roast again for those Holiday dinners

chase n chance ranch

A few years back a chef friend of mine told me how to cook the “perfect” top round roast beef to slice for sandwiches.  Today we had 22 people for lunch and roast beef sandwiches was on the menu along with birthday cake for our daughter for dessert.  This meat was perfectly cooked and everyone came back for seconds.

I have followed his advice to the letter and our beef always comes out perfect.

Preheat the oven to 500 degrees

Rinse the roast, rub it lightly with olive oil and season it heavily with salt, pepper, garlic powder, and rosemary.  Press the seasoning into the meat turning it so you can get underneath it and on the sides.

Put the roast in a roasting pan sitting on top of a wire rack so it’s not sitting on the bottom of the pan. Add approximately 2 cups of water, 2 beef…

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