Grilling out

Are you starving for blog post during our long break?  We saved a few posts for just such an occasion.  Here is the first.

First we grilled the portobellos.  We didn't get pictures of the grilling, but here they are in all their glory.

The pork chops were marinated for two days.  We grilled them on an extremely hot grill long before the meal was served and then slow cooked them in the oven for several hours afterwards.

Hope everyone is having a great holiday season!

What are you doing over these holidays that's tasty?

Let us know! Comment below. Bob Gutwein and Dave Reeve just unloaded 300 pounds of lamb that Dana Foster brought back from the locker!

Ready to serve.

Beef gravy and pasta, roasted carrots and tomato and spinach sauce.  Garlic and beef from the farm.

Dios Mio!

Tostado heaven! Turkey, garlic and sweet potatoes from the farm.

Wednesday lunch....yum!

Irv made us a veggie goulash over spaghetti squash with roasted carrots from Grinnell Heritage Farm. Cabbage, garlic from the farm.

Tuesday lunch

Bacon, garlic, beets, turnips, bell peppers. Mmmmmmm...farm goodness!

Monday lunch

baked potatoes, chili and bok choy saladwith sugar and ginger roasted walnuts. From the farm: bok choy, garlic, bell peppers, chile habenero.

Lasagna.

Today I made a hearty lasagna with garlic, peppers, bok choy and beef from the farm. Students were also treated to a farm salad and chocolate chip cookies!
-Bob

Nature's bounty... again...

Beautiful lettuce picked yesterday morning (December 1).

Chick Peas Vs. Garbanzos

Spicy chick peas. Rice pilaf with corn. Salad turnip with arugula and roasted garlic.

From Farm: Garlic, Habaneros, Salad turnips, Arugula

Fresh Bok Choy from the farm

Warm Food For a Cold Day

Cheesy scalloped potatoes and (farm) broccoli.

More Thanksgiving Pictures

We cut up the four turkeys and brined them a day ahead of time.  These are the breasts right after they came out of the oven.

Hind quarters.

Wings.  (We saved the backs for use as leftovers and for making stock.)

Spanakopita made with arugula from the farm.

Full menu: Turkey, Spanakopita, Gravy, Boiled potatoes, Bread stuffing, Fresh salad, Cranberry relish, Sweet Potato Pie, Whipped cream. 

Playing Catch up Again...

Catching up on past meals including our thanksgiving dinner, a celebration of our farm and our extended family, Scattergood! The following photos are the cooks in action!

-Bob

Tuscan flavors.

Butternut squash risotto, Scattergood pork sausage, green peppers, garlic from the farm. Salad greens and  turnip from the farm with an apple and ginger vinaigrette!

Calzones!

Today I made some huge calzones for the school. Inside was Scattergood farm onions, green peppers and ground pork. On the side pizza sauce with liquified scattergood green peppers, herbed garlic butter with scattergood garlic. Dessert was chocolate, chocolate chip cookies!

Bacon

Today's lunch was a pasta primavera featuring bacon, broccoli, peppers, onions and garlic from the Scattergood Farm!

Meaty Friday...

Hot roast beef sandwiches today.  The beef was marinated in beef stock, onions, garlic, leeks and bell peppers from the farm. Scattergood potatoes in the mash. Fresh bread, roasted carrots and chocolate chip goodness!
-Bob

Scattergood Day Dinner

Cooking Scattergood Day Dinner with Dana was a blast! The menu was pretty varied, the theme Carne Asada. The mission: use as much farm food as possible. I think we succeeded! In the pictures you will see peppers cooking, pico de gallo, and the finished product!

The Menu:

Meat: Chuck roast from the farm...27 of them! Marinated in onion, garlic, jalapeno, poblano and habenero from the farm and some liquids and cooked low and slow.

Side and veggie: Seasoned beans, not from the farm.

Sauteed Pepper and onion mix from the farm.

Pico de Gallo: Several variety of tomato, cilantro, onion and garlic from the farm.

Salsa Verde: Green tomato, onion, garlic, cilantro and habenero from the farm.

Cilantro aioli: eggs, garlic and cilantro all from the farm!

Green salad all from the farm.

Corn tortilla's came from our friends at Tortillaria El Norte in West Liberty and arrived fresh and hot from the press!

This was a great meal, took hours and a lot of help from the awesome people that came in and out of the kitchen!

-Bob

Bean picking

From time to time the farm gives us too much to be handled by one or two farmers. A couple of weeks ago Dana announced at community meeting that the farm needed help. The bulk of the school made their way out to the deck and started picking! The result was several boxes of broad beans!

Harvest stew!

From the farm: pork, potato, sweet potato, butternut squash, onion, garlic and poblano. Wish we could have used organic apples from our orchard but crops were very limited. Apples in the stew were store bought...

Past Posts

I haven't uploaded some of the pictures and descriptions I had been working on over the last couple of weeks. We have been busy with Scattergood Day weekend; a celebration of our school community and the people who are part of our extended community. After that cam grade reports! I will be posting a few things today that is not in order, but still looks delicious!

-Bob

Farm fresh

Soup was veggie and beef. From the farm: butternut squash, onion, garlic, leek, potato, beef and beef stock. The veggie soup was the same minutes the beef. On the side was fresh baked bread and bruschetta with farm tomatoes, garlic and onion!

Cheeseburgers!

Stephanie really brought her a-game! Handmade rolls, scattergood beef, scattergood bacon, onions and lettuce also from the farm. Thanks Stephanie!

Sloppy Joe's

Scattergood Meat, onions, peppers and sweet potato fries!

Scattergood Bounty on Display

Irving here:

When brunch was over, I came out of the front of the main building to find this display of farm veggies.

It is a great privilege to work with this fine food.

Scattergood Day Brunch

Brunch

Yesterday was Scattergood Day.  Many guests to feed.

Scrambled eggs with mushrooms and sausage, Squash cheese cake, Roast potatoes, Watermelon.

From the farm: Eggs, Sausage, Squash, Potatoes, Watermelon.

There were over 130 people at brunch.

Must be a new year!

Irving made us "Hoppin' John" a traditional new years dish. ham hocks, onions, garlic and several variety of chile  from the farm!