Local & Grass-Fed + a recipe
Stop by our Farm Store and take advantage of this wonderful grass-fed ground beef sale, while supplies last. Locally grass-fed beef is usually much more expensive than the ground beef you can get from the supermarkets, because it locally raised and fed the right way off organic certified pastures.
This Sale Ends: April 14th 2012 – Stock Up While You Can!!
Stock your freezer up for the New Year! Eat right, eat local, and know where your food comes from. Please enjoy our fast and delicious recipe below for a local, stove top, beefed-up Mac and Cheese.
Locally Beefed-up Mac and Cheese
Created by Our Cheesemaker Samuel Kennedy
1 onion, diced
1 tablespoon olive oil
1 cup Jersey Fresh Tomatoes, chopped (available at the Farm Store)
1 package Cherry Grove’s grass-fed ground beef (available at the Farm Store)
1/2 pound Severino elbow macaroni (available at the Farm Store)
4 tablespoons butter
2 eggs (available at the Farm Store)
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard (optional)
10 ounces your favorite Cherry Grove Farm Cheese, shredded (available at the Farm Store – we suggest Garlic Peppercorn Jack or Herdsman for a kid friendly meal or impress your friends by using Toma mixed with some Havilah )
In a heavy sauté pan, sauté the onion until translucent, add the beef and a little salt and break down with a fork until browned and fully cooked. Add the tomatoes and cook for about 5 minutes. Set aside.
In the meantime, in a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Fold in the meat- tomato mixture. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy – Enjoy your locally Beefed-up Mac and Cheese.