It's October, and with the fall comes my now-annual ritual of preparing the property for winter by splitting and stacking wood. The crisp air and scenic backdrop help me keep working outside for hours at a time. The cool weather has given us the opportunity to get outside again on the weekends and continue thinning the land to expand pasture for our future cheese dairy.
We knew it would be a challenge when we bought this farm, but it's been coming along wonderfully, and the exercise is great. Given all that time away from the kitchen, I tend to dip into my cache of amazing meals that can prepared in our slow cooker. It's almost impossible to do anything wrong when cooking in a crock pot!
This recipe is one of my favorites, and as an added incentive it involves BEER! We always vary up the spices in order to keep the dish a bit creative, but this past weekend we kept it simple because my parents were coming down to visit to help out a bit on the farm and celebrate Octoberfest.
Even though we didn't use a lot of crazy spices, (Jon and I always use an enormous amount of spice in our dishes) this dish certainly does not lack in flavor. I improvised this recipe based off of a beer bread that I made last year.
The author of that recipe used NewCastle beer, and I was really impressed with the depth of taste the beer leant to the bread. I decided to carry it over into this recipe. I highly recommend you only use NewCastle, otherwise it could throw off the taste of the entire recipe. This time of year is also exciting, as I get to pick the last of my fall vegetables, many of which found their way into this recipe.
There isn't a single root vegetable that I don't love, and our onions, potatoes and carrots complimented this dish perfectly. You can see the amazing multi-colored carrots I grew this year in the picture below. This was the first time I ever planted this kind of carrot, the colors were brilliant and they tasted so sweet. I can't wait to start growing them again next Spring!