Like many of you, we received about 8 inches of snow last week! Our son Henry enjoyed it for a little while but soon became indifferent and (like his mama) wanted to warm his hands by the fire.

Snow days are my favorite time to do things around the house because there is only so much you can do outside. I slow cooked beef stew, organized cabinets, sat around the fire with Jeff, and sharpened all my kitchen knives.

Winter is such a lovely time to cook hardy meats to warm you up and fill your belly. This week at the Charlotte Regional Farmers Market we are offering Eye of Round Roast for the first time. I included a recipe because it is best cooked a particular way and shouldn't be put in a slow cooker like some of the other cuts of roast.

We hope you are enjoying this holiday season and have a very Happy New Year!

Ingredients:
1 Eye of Round Roast
Salt and pepper to taste
Paprika (if desired) to taste
Vegetable or Olive oil

Directions:
Preheat oven to 500 degrees. Season roast with salt and pepper (and paprika, if desired). Rub meat with oil.

Place meat in roasting pan in preheated oven.

Roast beef for 5 minutes per pound. Then turn off oven. Do not open oven for 2 hours (For example, a 2-lb. roast would take 10 minutes to cook and then sit in the turned-off oven for 2 hours).

​Enjoy!

With summer quickly approaching, canning season will be going strong here on the farm in no time. Soon I will be plucking all of the ripe tomatoes that I can find and stashing them away to make one big batch of sauce. It’s such a busy time of year. Our gardens (and weeds) are growing lightening fast, the cows are still calving, and our chore list seems to be never-ending.

Here on the farm we have a staple that never gets old, mainly because it is always changing. I try to make quiche once a week for our family using seasonal vegetables. I use seasonal vegetables not just for variety but also for flavor.

This recipe is perfect for a quick breakfast during the week – just pop it in your toaster oven. It’s also great for lunch or dinner with a salad or even cold out of the refrigerator for a quick snack. I use a simple piecrust recipe, no need to worry about blind baking and baking beads. I mean, who has time for all that? This piecrust is just as delicious as the ones that take twice as long to make. The recipe yields two piecrusts, I usually stick one in the freezer for the next quiche or pie.

We have a saying in our home - fear the fake not the fat. This recipe is packed with wholesome farm fresh ingredients so it's hard to feel guilty about consuming such nutrient dense food. Bon Appetit!