Nothing hits the spot like
a bowl of hearty beef stew!
 

Hearty Beef Stew

2 lbs. Pike Valley Farm stew beef or your favorite roast cut into 1 inch cubes
1 rutabaga cut into cubes
5 large carrots, sliced
1 large onion
2 cloves garlic, minced
6 stalks celery, sliced
2 red potatoes, cubed with skin on
1 large jar or can of diced tomatoes
3 Tbsp of flour
3 bay leaves
salt and pepper to taste

Mix all the ingredients in Crock Pot or slow cooker. Cook on low for 10 hours. I usually cook this at night, and then let it remain on warm throughout the day to serve my family both lunch and dinner.
Serve with rolls (we prefer whole grain) and homemade honey butter.
Enjoy!
—posted by Teresa Pike

Warm up from the inside
with our Chicken Noodle Soup.
 

Pike Valley Farm’s Homemade Chicken Noodle Soup for Your Soul

1 whole Pike Valley Farm organic chicken (about 4 lbs)
1 qt. water
4 carrots, cut into 1/2 inch slices
4 stalks celery, cut into 1/2 inch slices
Salt and Pepper to taste
2 whole garlic cloves
3 vegetable bouillon cubes OR extra homemade chicken stock
2 1/2 c. uncooked noodles

Boil chicken, and garlic cloves for 30 minutes.
Remove chicken from pot, cool slightly.
Remove meat from bones, and cut into 1 inch cubes. Heat all but noodles to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer about 45-55 minutes. Cook noodles according to package directions. Add cooked noodles to original mixture and heat about 5 minutes. Serves 8. I like to serve half a grilled cheese sandwich with this soup.
—posted by Teresa Pike