strawberry

Saturday, March 3, 2012

Enjoy our yummy Corned Beef & Cabbage recipe for St Patty's Day

Get your Green out, it's almost St. Patty's Day

Corned Beef & Cabbage

From the kitchen of Dena Jenkinson

Serves approx 15 people

Total cooking time: 2 ½ to 3 hours.

 Ingredients

·       Onions 3 ½  lb

·       Carrots 2 ½  lb (peeling optional)

·       Corned beef brisket or round, spiced or un-spiced 12 lbs. (½ lb per person or more) If using brined, toss out liquid & spice packet.

·       Malt vinegar 2 Cups

·       Irish stout beer 12 oz.

·       Mustard seed 2 Tbsp.

·       Coriander seed 2 Tbsp.

·       Black peppercorns T tbsp.

·       Dill seed 1 Tbsp.

·       Whole allspice 1 Tbsp.

·       Dried bay leaves 4

·       Cabbage, rinsed 5 lbs.

·       Small thin skinned potatoes 5 lbs. (small Red Potatoes-at least 2 per person)

Serve with

  • Coarse grain mustard
  • Dijon mustard
  • Malt vinegar


To serve 15+, use 2 pots, 14 to 20 quarts each.

    1. Coarsely chop 2 cups onions and 2 cups carrots.
    2. If using 2 pots Divide and place the following ingredients equally between the two pots: onions, carrots, beef, vinegar, stout beer, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
    3. Add enough water to cover beef.* see hints
    4. Cover & bring to a boil over high heat (approx 20 to 25 minutes)
    5. Reduce heat and simmer for 2 hours.)

 Meanwhile, scrub potatoes, cut remaining onions & cabbage into wedges and carrots into 2 in. lengths. 

At approximately 2 hours add potatoes, carrots and onions to pots. Return to boil.  Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender.

Add cabbage and cook for additional 15 minutes.

cook until meat is tender when pierced with a fork, cook 2 hours ( meat will take approx 2 ½   to 3 hours)


Beef and Veggies can be removed and placed in 150 degree oven to keep warm until serving.

 Serve with mustards along side.   

Helpful hints
  • Taking beef out of fridge ahead of time or allowing it to come close to room temp helps cut the time it takes the water to boil
  • Using hot tap water helps speed up the boiling time as well

 If your pot is not large enough for cabbage to fit, remove potatoes and carrots (make sure they can be pierce by fork) and keep warm (they can be returned to cooking liquid and heated through before serving). Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat.

Saturday, November 19, 2011

It's the Most Wonderful time of the Year!!! Silver tips, Nordman, Fraiser, Douglas, Noble and Grand Firs

It's here!  The tents are up and we are preparing for our first load of trees to arrive.  This year we have added a cute family of reindeer and fresh herb wreaths to our holiday line up.  Bring the family to not only pick out your family tree, but ride the giant slide, take your family photo and have the kids pose with our Santa to see how tall they are.  We will be having Santa visits and December 16th Guitar Friday will be performing.  Remember to like Jenkinson & Sala Family Christmas Trees on Facebook to be entered to a win a free tree.https://www.facebook.com/#!/pages/Jenkinson-Sala-Family-Christmas-Trees/263347850379049
Happy Holidays,
From the Jenkinson's, Sala's and friends

Wednesday, September 28, 2011

Busy Summer

Summer has finally hit Salinas, if it is only for a week.  We are still producing our own Sweet Strawberries and Heirloom Tomatoes and many other great products.  As fall quickly approaches we  picked up our first load of pumpkins and are in full swing preparing for the Christmas Tree season.

Saturday, April 16, 2011

Happy Spring!

Spring has Sprung.  

Fresh locally grown veggies are coming in to the store.  From our RANCH we are currently picking cilantro, beets, strawberries, sugar snap peas, fava beans, snow peas, english peas and collard greens. Plus we have other local products coming in also, including honey and herbs.

~~~~better than the farmers market, 
                 we are open daily, year around~~~~~~

I will be sharing some of my favorite recipes on this blog as well.
Local Honey
Fresh Herbs
just picked from our Farm
Fresh beets & Peas