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Welcome to our newsletter. We will try to update things on a monthly basis and give some seasonal tips for everyone. We may include some recipes or other fun items for the season.
See our special Web Coupon at the bottom of this page for a money saving offer.
Now that Summer is over we are fully into the fall season. The squashes and the fall pumpkins and other fall harvest are here. Unfortunatly there has been a weather realated pumpkin shortage on the east coast, but we seem to have a good supply here in the Central Iowa Area. We have been lucky to lock in a good amount of fresh pumpkins to cover our needs for the Holiday Season.
Orders for the Holidays should be planned in advance to assure that you get the items that you need on the proper dates.
We will be happy to do Thanksgiving Dinners for you using whole turkeys and all of the fixings. Call us for a quote based on the number of guests that you will be having at your dinner table.
This month's recipe of the month--
Lamb Leg with a pesto sauce and a Crisp Croustade
Ingredients:
2 ½ # boneless leg of lamb slices (cut like scallopinni) You can cut these or you can have your butcher cut them for you. Pounded Thin!!
Olive Oil to sauté lamb in
1 cup Pesto (purchased or made fresh—Recipe Follows)
40 Red Seedless Grapes
1 Cup White Wine
6 Croustades
Shredded Parmesan Cheese
Salt to taste
Pepper to taste
Canadian Steak Seasoning to taste.
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Procedure
Make sure that your lamb is very thin. That way it will be able to cook quickly and be very tender.
To pound it with a meat hammer, place a piece of plastic wrap onto your cutting board and place the meat on it. Then cover the meat with another piece of plastic wrap and use a meat hammer to pound it very thin (like you would with veal to make a scallopinni). Your butcher may be able to do this for you as well.
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Make your croustades by cutting the bread of your choice very thin and toasting them in the oven till just dry.
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Make your pesto if you are going to make it yourself.
- Prepare your food processor and place in the bowl—1 bunch parsley (not many stems), 1 bunch basil, ¾ cup grated parmesan cheese, ½ cup lemon juice, ½ cup walnuts.
- Puree all till semi smooth.
- Add ½ tsp black pepper
- Add 1 ½ cup olive oil and puree to a chunky smooth consistency.
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In a sauté pan, place the olive oil and heat the skillet to hot.
Lightly season the lamb with the salt, pepper and Canadian Steak Seasoning and just sear in the pan, do not overcook. Leave it a little pink so that it will continue to cook after removing from the heat.
Drain the grease out of the pan and deglaze the pan with the white wine.
Add the grapes and swirl for 30 seconds.
Add the pesto and just warm.
Place the grape and pesto mixture over the lamb and serve immediately.
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WEB COUPON-- THIS OFFER NOT AVAILABLE EXCEPT HERE!
This coupon good for $20.00 off any order of $200 or more during the month of October. Must be presented or noted at the time the order is placed.
Not good for purchases at the North Grand Farmer's Market.
No Cash Value
Print and present with payment.
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