Beef Raised With An "Old Rag Mountain View"
Jimmy & Robin Rider
Etlan, Virginia
Locally Raised And Finished - Quality Beef "The Way It Used To Be"
Recipes for Rider's Backfield Farm Beef:
Sunday Dinner (and the rest of the week) courtesy of the Madison County Farmer's Market and our own labors: Corn from Libery Mills Farm soon to be cooked, patty pan squash from P and J Greenhouse, Beets from Yowell Farm, Cabbage and Kohlrabi from Sunrise and Brightwood Gardens, Honey whole wheat bread from Mary Ruth Kipps, whole roasted chicken from Carmel Acres and finally today's new recipe I designed for a small Sirloin Tip Roast with fire roasted tomatoes, artichoke hearts, carrots from Good Roots Farm and lots of garlic! The roast fell apart waiting to be served over the combination brown and basmati rice!
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This can be done in the oven, but here on the farm, we hate to heat up the house in the summer and so the grill is a make shift oven to help our pocket book and our comfort!
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I just threw this Beef Back Rib recipe together one day and it is very, very simple.
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A great side with this dish is sauerkraut or a simple salad with vinaigrette dressing.
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This is a take-off on a recipe from Justin Smillie for Peppercorn Encrusted Short Ribs. I have done both and both were awesome.
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Not a shred of this brisket was left after our 4th of July picnic.
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This recipe was created from things I found in the fridge and larder:
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