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 Is it HOT outside or is it just me??? I survived my trip to Colorado with the two ponies and everything went just great! It sure is good to be back home. I'm leaving July 2 for Oklahoma to bring back some sheep and most important, the new sheep livestock guard dogs.
The baby pigs were born earlier this month and are running around and having fun. The heat doesn't seem to bother them like it does us Mere Mortals.
We're waiting to hear back from the sheep shearer for a summer shearing date. |
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Seeking a Soap "Elf"
Rachel, who has wrapped soaps for us for 10+ years will be leaving the end of September and we are looking for another person to help us out by labeling, wrapping and "shrinking" soaps. Compensation is per batch, usually 2-4 batches per week. Ideal for retired person or stay at home mom. If hired, you would pick up the soaps from us at a market and deliver them the following week to the same market. Please contact Jenny for details.
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JULY Special & New Products
Each month we offer a product on sale. The marked down price will appear on the web site, but the only notification of the sale will be via Constant Contact newsletters.
JULY SPECIAL
Whole Beef Tenderloin - ~3 pounds per package (one whole tenderloin), regular price $14.99/pound, on sale $13.59/pound. This is THE premium cut of the cow! Slice into filet mignon or cook whole (Beef Wellington is my personal favorite).
NEW SOAPS!
Goat Milk Gardenia, Georgia Peach, Pearberry, Goat Milk Sweetpea, Sweet Honeydew and back by popular demand, Sage Soap, a favorite of many men. |
Beef Wellington - Makes about 6 Servings
This recipe looks time consuming to prepare, and it is-but worth every minute. You and your guests will be impressed. Equally excellent leftovers as fresh. -Jenny
Ingredients:
1 Peaceful Pastures Beef Tenderloni
1, 17 ounce package puff pastry
Butter
1 - 2 egg whites
- Rub the tenderloin of beef with butter.
- Roast on a rack 25 minutes or until thermometer reads 120° --
very rare.
- Let meat cool to room temperature.
- Roll out part of the puff pastry into a rectangle about 1 1/2 inches (larger in width and length than the fillet).
- Spread the rectangle with Duxelles that have been well cooled.
- Preheat oven again to 425°. Center the fillet on the rolled-out dough. Roll out remaining dough and shape it over the entire fillet. Secure top and bottom pieces together, finger-pinching all around after brushing edges with egg whites.
- Use any excess dough for decorations, which you can stick to the surface with more of the egg white. Brush exposed surfaces with 1 egg white, lightly beaten.
- Place the covered fillet on a greased baking sheet. Bake 10 minutes. Reduce heat to 375° and bake until crust is golden, about 20 minutes more. Allow to stand 15 minutes before serving on a garnished platter. Carve with a very sharp knife into slices about ¾ inch thick.
Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 455.
Serve with: Bordelaise Sauce
Cook together in a saucepan until reduced to 3/4:
1/2 cup dry red wine
4-5 crushed black peppercorns
Add 1 cup Brown Sauce
Simmer 15 minutes.
Add, just before serving:
1/4 cup diced beef marrow, poached for a few minutes and
drained (optional)
1/2 tsp. lemon juice (optional)
1/2 tsp. chopped parsley
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