HARVEST HASH HACKS!

BEST COMPOUND BUTTER (keeps 2 weeks in fridge, or portion and freeze excess)

For 1 lb room temp spoon-whipped butter, add:

• 1 TBSP dried garden herbs—such as our Blue Goat mix at the shop [parsley/basil/chive/oregano/mint/rosemary]—pulse it in the spice grinder to course-chopped

• 4 cloves (med/large) pressed garlic

• 2 tsp minced preserved lemon or colored zest of lemon peel

• 2 tsp salt

• 1 tsp fresh ground black pepper

So here’s how we do the whole hash:

• parboil your potatoes and carrots to just tender

• dice raw zucchini, sweet onion, red onion, red pepper (and anything else!)

• grill corn and cut it off the cob

• toss everything together in a large bowl. (you can hold it like this for a week in the fridge)

TO ORDER:

• heat a steel or cast iron pan or griddle; add a bit of veg oil

• toss the hash veg mix into the hot pan—careful not to overcrowd, so as it browns on the bottom

• blop about 1 heaping tsp compound butter per serving of hash on top—where all the seasoning and flavor nuance comes from

• let the butter melt in, turning hash with a spatula occasionally then letting sit to brown

That’s it! Put whatever you want on top. Egg, smoked meat, fresh tomato, sour cream…

Any unused hash veg near the end of the week makes the base of a perfect fall soup. (Add lots more corn, corn stock, and cream for corn chowder.)

Dave's Favorite (not yet famous) MEATLOAF

I love good meatloaf - perfect for cold winter meals. I have fond memories of my mother’s meatloaf growing up - but this recipe is even better (sorry mom). Original recipe here.

Prime ground beef (or lamb?) is the most important ingredient. Substitute gluten free panko if you prefer.

Since I was at it, I used a 5lb package of burger and increased the ingredients by 2 1/2 (a little math is required) - then we had lots of left overs and I could even gift one.

Here’s how:

Meatloaf Ingredients:

• 2 lbs locally raised Blue Goat Farm ground beef

• 1 med onion

• 2 large eggs

• 3 garlic cloves minced

• 3 Tbsp ketchup

• 3 Tbsp fresh Italian parsley finely chopped

• 3/4 cup PANKO breadcrumbs (sub gluten free)

• 1/3 cup milk

• 1 1/2 tsp salt

• 1 1/2 tsp Italian seasoning

• 1/4 tsp ground black pepper

• 1/2 tsp ground paprika

Meatloaf Sauce Ingredients:

• 3/4 cup ketchup

• 1 1/2 tsp

• 2 1/2 Tbsp brown sugar

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp ground black pepper

• 1/4 tsp salt

1. Line a 9”X5” loaf pan with parchment paper and preheat oven to 375 deg F.

2. In a large bowl, add all the ingredients of the meatloaf. Mix well to combine.

3. Add meat mixture to the loaf pan, gently press and shape and bake meatloaf at 375 F for 40 minutes.

4. in a small bowl, mix all sauce ingredients together. After initial baking, spread sauce over meatloaf and return to oven to bake additional 15-20 minutes.

5. Rest meatloaf for 10 minutes, slice and serve.