Dana Petersen – L. Petersen Farms Harvest continues for L. Petersen Farms! Our corn, that we grew, was grown for silage. The fall weather of 2016 caused us to not be able to finish silaging this crop. Corn silage has to be a certain moisture in order for it to be silaged and the corn had dried down too much by late fall. We did let the cattle graze some...
What strange weather we are having in Northwest Ohio. It’s been 60+ degrees here at home. Cloudy, rainy, miserable weather. I like my winters. We are normally in the 30’s this time of the year with snow. I just hope this warm weather doesn’t turn into that ugly “D” word we had back in 2012 when we had a warm winter like this. (more…)
This recipe came from a blog titled, Carlsbad Cravings. It looks like a recipe that would be right up HarvestHER’s alley for easy, peasy head-to-the-field-fast meal!! FYI…there are other great looking recipes on this site – including crock pot meals.
1 15 oz. can fire roasted tomatoes with seasonings, drained
1 tablespoon tomato paste
1 1/2 tsp EACH chicken bouillon, sugar, dried basil
1/2 tsp EACH dried oregano, dried parsley
3 cups water
12 ounces uncooked penne (about 3 1/2 cups)
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated sharp cheddar cheese
1 cup freshly grated mozzarella cheese
Heat 1 tablespoon olive oil in a large nonstick, oven proof skillet over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
Add bell pepper and garlic and cook for 1 minute.
Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and all seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.
After 10 minutes, stir in the water and pasta. Cover, increase heat to medium-high and cook at a vigorous simmer (you may need to decrease heat), stirring occasionally and replacing lid, just until the pasta is al dente, 12-16 minutes. Taste pasta often as reaches the end of cooking to ensure you don’t overcook your pasta.
Stir in the cream, Parmesan, and cheddar until well combined.
Top the pasta evenly with mozzarella. Transfer the skillet to the oven (on the middle rack) and broil until the cheese is melted and golden, 2-3 minutes. Let sit at least 5 minutes before serving.
This makes wonderful leftovers – I think the flavors are even better the next day!
I lost a true harvest friend today…one that for over 35 plus years I would laugh, cry, pray and visit with while on our harvest run.
Arlene Jochum of Sutherland, Nebraska passed away this morning and, although I have been praying for her and her family these last couple of days, it still took my breath away and brought more tears to my eyes. I have been blessed with this friendship since I was 19. Myron and I stopped and unloaded in Sutherland for 30 acres of wheat on Arlene’s and Bud’s farm and have been in the Sutherland area ever since. Arlene and Bud moved into town soon after our first year there. (more…)