30 Days on a Prairie Farm: Harvest Eats

My Generation

Day 3: Why we stop. Take a break. Enjoy each other. Then hurry back to work.

Published on: November 3, 2012

Bar none, one of my favorite things about harvest is eating together in the field. My mother-in-law, Sharon, will smack me upside the head when she reads this because, my word, the work.

(That's right, it ain't easy making a nice meal, packing it up, hauling kids, plates, cups, coolers, crockpots and more to a dusty field location. And then someone asks for the salt and 'doh! The one thing I forgot…)

But this is the time in the day when my kids finally see their dad. It's time for them to soak up with him, and it's time for him to get off the equipment and stand still for a few moments. It's a chance to rest, and it's a break from the work of the day. Consider that breakfast came at 6:30 a.m., lunch was from a cooler packed that morning, and supper doesn't come till early evening. That's a long day. (Though my mother-in-law has been known to leave a candy stash in the scale house for them. Shhh.)

So with that, I'll share my favorite field recipe. It's nothing fancy, but it hits the spot - even with those on the field crew who don't favor spicy food. And complete confession: it's a Pioneer Woman recipe. Also: go beef.

 

Italian Beef

Chuck roast, 3-4 pounds

1 can beef broth

3 heaping tablespoons of Italian seasoning

1 tsp salt

¼ c water

1 jar (16 oz) pepperoncini peppers, with juice

Deli rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it's tender.

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove. Or take it directly to the field. Or make it the day before, stash it in the refrigerator, then throw it in the crockpot for a few hours on low before taking to the field.

Serve on buttered, toasted rolls. Top with provolone or mozzarella cheese slices. Serve with juice for dipping. (That's if you're eating at home…in the field, it's likely a regular un-toasted roll. Hey, we can only do so much here.)

  

 

The archives: 30 Days on a Prairie Farm

Kickoff: 30 Days on a Prairie Farm

Day 1: Working Kids

Day 2: Biotechnology

Day 3: Harvest Eats

Day 4: Church

Day 5: Biotechnology, Again

Day 6: Long Haul

Day 7: Hormones

Day 8: Weather

Day 9: Milk

Day 10: County Fairs

Day 11: Harvest

Day 12: Technology

Day 13: Show Ring

Day 14: Leave the Farm

Day 15: Dialogue

Day 16: Store Grain

Day 17: Love

Day 18: Kid Love     

Day 19: Straight Rows

Day 20: Antibiotics

Day 21: Bottle Calves

Day 22: Relationship

Day 23: Big Fun

Day 24: Dogs

Day 25: Family

Day 26: Cattle

Day 27: Sustainability

Day 28: Chemicals

Day 29: Organic

Day 30: Future

 

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