12 hours later..

Scattergood beef and garlic in this ropa vieja with rice, pinto beans and chocolate chip cookies.

Tomorrow's lunch!

50 pounds of beef going in at midnight. Ropa vieja tomorrow!

Scattergood Meats!

Scattergood  ground pork, ground beef, bacon and turnips in this pasta dish!

More Farm Goodness!

What great stew! Turnips, carrots, garlic and beef from the farm in the stew. A veggie, pesto dipping sauce with farm basil, arugula and broccoli! Also, not pictured Mardi Gras King Cakes courtesy of staff member Catherine From's mother. Thanks!

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Bob

Faculty Follies!

Every year the faculty at Scattergood puts on a feast of sorts for the students. This usually includes some fun "roasts" of students and quite a bit of scene production. This years follies were "The State Fair" complete with carnies, corndogs and competition. Other than the corndogs, I did spend a lot of time prepping other Scattergood meats to put on sticks. Pictured is teriyaki beef and pork both on sticks.Also, a veggie optin with grilled veggies in a marinade. All the meats were cooked over charcoal. It was a great evening for both students and staff!

Farm produce in January?

That's right! This curry had a bunch of our farm goodness in it: carrot, sweet potato, butternut squash, turnip and garlic! The apples on the side were a curry and cinnamon spiced apple treat.

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Bob

Oh yeah!

12 hours of cooking, 25 minutes of eating! pot roast with beef from the Scattergood Farm, carrots, garlic also from the farm.The roasts went in at midnight resting in a marinade of liquefied garlic and oil, a dijon rub, big can of tomatoes and some beef stock. As I served them they were falling apart. So good!

Savory stuff...

Chili baked potato bar with Swiss chard and mushrooms. Garlic and Swiss chard from the farm. The chili also had some hidden spaghetti squash (from the farm) that was baked with oil and chili powder.

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Bob