LEG ROAST....    $6 per pound

RUMP ROAST...  $6 per pound

  weights of 1.7 pounds to 3.5 pounds

LOIN ROAST...    $7 per pound

  call for availability   

SPARE RIBS...     $5 per pound

  weights of 2.7 pounds to 3.5 pounds

STEW MEAT...     $6 per pound

   Sold out ... more available in May

BURGER...           $5 per pound

   Limit amount available ... more in May

We are now offering USDA inspected and labeled Chevon, for sale locally.  Plastic wrapped and then paper wrapped to insure freshness and prevent freezer burn.

In large skillet ...  2 pounds of chevon stew meat  brown in 4 tablespoons olive oil  - season to taste with powdered garlic

1 small onion cubed  ( add to stew meat when nearly browned)

8 - 10 cups of water  in large kettle

add to water

3 tablespoon Superior Touch (Better than Bouillon) beef base 

AND  

1 tablespoon Superior Touch (Better than Bouillon) vegetable base.

100 g Cooked	Calories  (Keal)	Fat (G)	Sat'd Fat (g)	Cholesterol  (mg)	Protein (g)	Iron (mg)
Chevon	143	3.3	0.93	75	27.10	3.73
Beef	208	11.07	4.07	84	25.05	1.66
Lamb	290	21.12	9.08	93	23.27	1.40
Chicken	165	3.57	1.01	85	31.00	1.04
Pork	252	14.28	5.25	96	28.88	1.05

In a second container marinade the vegetables for 2 hours.

Thread marinaded meat and vegetables onto skewers, alternating meat and vegetables in any pattern that you wish.

Bar-B-Que the Kabobs  over the grill on a low heat giving everything a chance to cook.  And you will have a mouth watering summer time tray of Kabobs that will drive you neighbors crazy over the back fence.

Serve with a fresh fruit salad... and lots of lemonade in tall frosty glasses!

And oh so simple..... 2 pounds of stew meat make a platter of kabobs that will feed 4 to 6 people, depending on the amount of vegetable and/or fruit used.

2 pound of stew meat.... marinate in your favorite summertime meat marinade for at least 2 hours... I prefer marinading that meat all day.

1 each red, yellow, green bell peppers cut into two inch squares

1 pound of mushroom caps.

1 pound of baby pearl onions (peel off skins)

Approx 20 med sized cherry tomatoes

(or any combination of vegi's and fruit which you enjoy on your kabobs)

In a large crock pot add...

1 Chevon Leg Roast prepared the day before.

3 cups water (add dry beef bouillon)

   * I like to scoop 3 cups of stock off the soup recipe above, cool it and freeze it to use as for the water/bouillon in this recipe.

1/2 (16oz) bag of frozen peas

1/2 (16oz) bag of frozen baby white corn

1    14.5oz can of green beans - drained

3/4 cup of cut fresh baby carrots

Optional -  15 fresh cleaned mushroom caps cut in half

Season to taste with fresh chopped basil and thyme.

bring to boil.... add chevon and onions when completely browned.

reduce heat and simmer for 45 to 60 mintues.

add to soup... before serving

1 can diced tomatoes - drained

Serve with a nice leafy salad, Rosemary Potato Bread and of course, a glass of your favorite wine.

For variations you can also add any left over vegetables such as asparagus, boiled potatoes, even shredded cabbage.   When adding left over vegi's ... add these when you add the can of diced tomatoes and allow to simmer approx 10 more minutes to thoroughly heat.

Place one loin roast any size in a container to marinade.   We like a Tequila and Lime marinade.

Generously pour the marinade all over that roast, roll it around in the marinade, cover and refrigerate for 24 hours.

When ready to cook... preheat oven to 250°.  Place the roast in a deep roast pan with a lid or aluminum foil.  Add 1/2 inch of water to the bottom of the roast pan.   Place in your preheated oven and cook slowly.  The roast in the photo was a 2 pound roast and it cooked for 3.5 hours.   The key is to keep it moist.  Check to make sure the water has not cooked off and keep the roast pan covered.

Serve with oregano seasoned corn on the cob.  

Shuck and clean ears of corn, butter and lightly sea salt, sprinkle ground Mediterranean Oregano on each ear, as if you were adding pepper.  Wrap each ear individually in aluminum foil and place them in the oven with the roast about 1/2 way thru the cooking time.

Also very good with this meal is a simply avocado salad, half an avocado remove the seed, leave in the peel and fill the center hole with a favorite balsamic vinaigrette dressing.

Add fresh chilled slices of watermelon and tall cold glasses of iced tea and you have a delightful summer meal.