Farm Fresh Meals for Fall #3 – Beef With Caramelized Pumpkin Sauce
Just as the weather changes with the seasons, so do our palates. And with the arrival of fall, it’s time to take advantage of the Merrimack Valley’s bountiful harvest. Here, local farmers and community gardeners share favorite recipes that are sure to tempt your autumn appetite.
Grass-Finished Beef With Caramelized Pumpkin Sauce Served Over Cauliflower Rice
from Cider Hill Farm
Top-round steak, grass-finished beef Coconut oil for grill pan
1/4 cup red wine 1/4 cup pumpkin puree
1/4 cup honey Extra virgin olive oil for pan
Sliced onion 1/4 cup apple cider
Cauliflower rice (See recipe below) 1/4 cup coconut milk
1. Heat grill pan over medium heat and coat with coconut oil.
2. In a bowl, pour red wine over beef.
3. Mix pumpkin and honey in a separate bowl.
4. Place raw beef on grill pan and brush meat on both sides with pumpkin/honey mixture, saving some for the sauce.
5. Grill on each side until meat has reached the desired color.
6. In a separate pan, heat about 2 tablespoons of extra virgin olive oil on low heat.
7. Add sliced onions and let caramelize, and then add the rest of the pumpkin/honey mixture into the pan.
8. Add in apple cider, coconut milk and a pinch of sea salt, allowing all the flavors to mix.
9. Serve beef over cauliflower rice and top with caramelized onions and pumpkin sauce.
1. Shred cauliflower using one of the fancy attachment blades on a food processor.
2. Steam or heat up in a pan with some coconut oil.
3. Add salt, pepper and garlic powder to taste.
Cider Hill Farm is one of the local hot spots for pick-your-own fruits. From juicy strawberries in June to crisp apples in September, there’s nothing quite like playing farmer for a day. Afterward, bring the kids to feed the goats, sheep and chickens. At the farm stand, browse the wide variety of veggies that are grown at Cider Hill. You also can view Cider Hill’s bees in the observation hive, and visit the farm’s bakery, which is packed with homemade goods. Of course, no trip to Cider Hill is complete without having at least one of their famous cider donuts, cooked to slightly crispy perfection and covered in granulated sugar. “People would wait an hour for them,” says Glenn Cook, whose parents, Ed and Eleanor, started Cider Hill Farm in 1978, when they purchased the old Battis Dairy Farm. Soon after, Glenn and his wife, Karen, bought the adjacent Vedrani Poultry Farm. Glenn is constantly trying new crops and growing methods, and Cider Hill was one of the first local farms to go solar. But some things haven’t changed in the last 35 years, such as Cider Hill’s commitment to healthy growing practices. You’ll find many of the ingredients for their grass-finished beef and harvest soup recipes — provided by Glenn’s niece, Sarah Welch, a health and wellness professional — at the farm stand.
Cider Hill Farm