It's been too hot to cook!

We've been having unusually high temps here in southeast Ohio. Last week our high temp.for two days hit 113 degrees, plus 85% humidity (and this was on more than one thermometer).

Now there is no way I'm turning the oven on when our kitchen temp. is almost 100 degrees.

So, I pulled out my slow cooker. I love it! It's one of my favorites in the kitchen. Then pulled out Gooseberry Patch Slow Cookers, Casseroles & Skillets.

I decided to make Mushroom Roast, and it turned out very yummy! And it didn't heat my kitchen up! Even better!

Mushroom Roast

3-1/2 to 4-1/2 lb. beef chuck roast

garlic salt, salt and pepper to taste

29-oz. container beef broth

1-oz. pkg. onion-mushroom soup mix

1 onion, diced

4-6 potatoes peeled and sliced

2 10-3/4 oz. cans cream of mushroom soup

8-oz. pkg. sliced mushrooms

4 carrots, peeled and chopped (I had a pkg. of baby carrots on hand,

and used those)

Sprinkle roast with seasonings to taste. Combine broth, soup mix, onion and potatoes in large

slow cooker; place roast on top. Pour soup over top of roast; add mushrooms. Cover and cook

on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Add carrots to slow cooker

halfway through cook time. If liquid does not completely cover roast, turn every hour to

keep roast moistened. Serves 6-8

Hope everyone keeps cool!

Have a great week!

Wanna take a walk?

We have the most beautiful stream that goes through our farm. We put on our old shoes and walk the stream when the weather gets hot.
Emily and our dog, Annie, look forward to the walks. And I have to admit, it's an adventure for me too!

We start our walk in the "dry cow pasture". That is where our girls stay during the 2 months before they calve. We call it maternity leave...only it's a rest before having the baby.

 Emily and daddy. 

 Annie loves going in the water. It's a great way to cool off! 

Emily decided she wanted to pose for a picture at each "cool" rock she came across.

I took advantage of this, since she is rarely willing to have a nice picture taken of her.

Usually her tongue is sticking out and she is making a silly face! :)

Herbed Beef Patties

Herbed Beef Patties

1 1/4 lb. lean ground beef

3 Tbsp. cold water

1/2 tsp. garlic salt

1 tsp. dried oregano leaves

Dash pepper

Dash paprika

All-purpose flour

1 egg, slightly beaten

1/4 cup fine seasoned bread crumbs

2 Tbsp. butter or margarine

Topping:

1 cup spaghetti sauce

3/4 c. grated Cheddar cheese

2 Tbsp. Parmesean cheese

1 Tbsp. chopped fresh herbs such as

basil leaves, thyme, sage, or oregano

In a bowl, combine beef, cold water, garlic salt, oregano,

pepper and paprika. Mix to blend well.

Divide meat into even pieces. Shape each piece into a patty about

3/4 inch thick. Coat patties with flour. Let sit for a few minutes.

Then dip patties into beaten egg and into bread crumbs.

Brown patties on both sides in butter in skillet.

Arrange patties in a shallow baking dish.

Pour a little spaghetti sauce over patties. Sprinkle with grated cheese.

Pour the rest of the spaghetti sauce over patties.

Bake at 400 degrees for about 25 minutes, or until patties are hot and cheese

has melted. Sprinkle with herbs and serve.

I made this with some pasta and it tasted yummy!

It goes together pretty easy too.

Things are Busy on the Farm!

I've been away from here too long!
But, it's been a crazy summer here at Buckeye Grove Farm so far.

On Memorial Day I took my husband to the ER, thinking the stomach bug had been hanging on too long.

Within hours he was in emergency surgery. The surgeon said if we had put off getting to the ER, he wouldn't have lived. Yikes.

His mom has diverticulitis, and now we know that Al does too. His intestine had ruptured early on Memorial day.

I had to leave the hospital before he was taken into surgery. That was tough. The surgeon gave him about 50% chance of making it through the surgery. But, I needed to get home to milk the cows. I knew that the farm still had to run.

He did well, and was released 3 days earlier than they usually release a patient.

I've since taken over the milking, and most of the barn chores. Friends of ours from our church came in and did fence work for us, and some made some hay.

We're finally getting into a "new normal" for our family. It's been really strange to reverse roles, even if temorary! He's been taking care of dishes and laundry. (Although the first lesson learned was that 12 pair of heavy work jeans do not wash well when put in the washing machine all at once)! I've been doing both milkings that includes feeding. Our neighbors, who are renting our other house, have pitched in and have been a tremendous help! Huge thanks to all who have been there for us! :)

I'm planning on getting some new recipes that I've tried up and posted soon.

Along with some new pictures that I've taken so far this summer.

We also have started our beef herd. We've decided to cross some of our Jersey's with beef bulls and have some beef cows on the side. So far we have an Angus heifer, named Spunky (she's ornery!) and our little Hereford heifer, born a month early, her name is Dottie.

Hope that everyone has a great week!
I'll be posting some goodies soon!