Diet changes for the cows and local eaters in the fall.
posted on
September 28, 2018
Days are getting shorter, the weather is getting cooler. The leaves are just starting to turn. And, the cows are loving this weather.
Cows produce the most in the spring and the fall, when the weather is cool and the grass is growing. Right now, the cows are eating fresh alfalfa grass, which is an awesomely nutritious food source for our (mostly) heritage breed cows. However, starting in late November, the farmer extends the fresh grass season by growing quick crops of oat grass. This means that our cows can continue grazing on fresh grass through December and sometimes into January.
Just like our cows, I tend to eat locally and seasonally. This means that my diet changes in the fall, too. I feed my family apples, pears, or dried fruit. Vegetables change to cool season plants like broccoli, spinach, and potatoes and winter squash and root vegetables of all sorts. Meat goes into the oven or slow cooker, with plenty of tender melt-in-your-mouth stews all winter.
I am a simple home cook. I like to let the ingredients speak for themselves. One of my family’s favorite fall dishes is a good pot roast. I like to use a nice grass fed & finished roast, a more affordable cut of meat (our farm sells a variety of roasts for $8.00-13.95 per pound).
A roast can come from any part of a steer. The more tender - and expensive - roasts from from the parts that move the least (think rib roast and tenderloin). Conversely, the tougher roasts that take best to braising come from the areas that get the most exercise, like the round. Generally, fattier cuts come from the front end.
Especially for the tougher cuts, a roast is a great candidate for slow cooking at low temperatures. Cooking low and slow breaks down the connective tissues in the meat, liquefying the collagen and making it so tender it falls apart with the touch of your fork.
To make a pot roast, I use a Dutch oven or a slow cooker, depending on my mood. I can start it in the morning and dinner is magically ready at the busiest time of our day – after school.
Here’s how I do it. First, I generously salt and pepper a roast (if I have time, I will sear all sides to add some complex flavors to the dish). Then, I chop big pieces of onions, carrots, turnips, celeriac, and any other root veggies I have around. I place half of the veggies at the bottom of the pot with a bay leaf and a few sprigs of rosemary or thyme. I place the roast on top and cover with the rest of the veggies. Then, I pour about 2-3 cups of bone broth on top. I cook it at 225 F for 8 hours. Remove from the oven and serve with dumplings or a hearty piece of sourdough bread.
