Stand Fast Farm Beef Heart Stuffed with Barley Pearls

During my interview with Stand Fast Farms, Tim heard how I loved barley stuffed hearts and included two in a bag of different cuts to sample. The package I used revealed a well cleaned and trimmed heart that unfurled, the excess strands within the chambers had been removed and made preparing the organ so much quicker.

I washed it gently, but thoroughly with salt water and patted it dry. It was then laid flat, chambers facing up, in an 11 x 9 pan.

In a large pan I cooked sliced leeks in 2 tbls bacon fat and crisps. Then in a medium sauce pot I added this to the bottom of the pot and pureed it smooth, adding a fist full of fresh dill as I smoothed it down. I then added 2 tbls of barley flour to thicken, and slowly beat in water to create a gravy.

In another pan I started 1 1/2 cups of barley pearls in three cups of water. Brought it to a boil and then turned it down low, covered and allowed to cook until all of the water was absorbed. I then blended the gravy in to the barley and poured it over the heart. It was then baked for 15 minutes at 400*.

I sliced it and served it with hearts of romaine and cucumbers with homemade ranch dressing made with herbs from our hanging garden.

Scallop Potatoes and Roast Beef, Leek, and Celery Soup

In the morning, start in a crockpot a large roast, surrounded by two large well-rinsed leeks and a whole celery along with it's leaves that have been thinly sliced. Add in two cups of beef or vegetable stock and two cups of water. Leave to cook on the highest setting for no less than six hours.


Pre-heat the oven to 400*. Sliver five to six large. well-scrubbed potatoes. Layer into a pan, drizzling olive oil and adding a bit of salt and pepper between each layer.

In a sauce pan, make a brown butter/flour roux. Add in one tablespoon of Grind a Salt from Simply Organics, one cup of milk, and 1/2  to one cup of mild farmer's cheese (depends on how cheesy you like your scallop).

Blend till smooth and then pour the sauce onto the potatoes. Tent tin foil over the top to prevent over browning. Bake for 35 to 40 minutes.

While the potatoes are baking, pull the roast out and cut in half. Shred one half and cut the other half into 1x1x5 inch pieces. Place the meat back into the soupy broth and stir gently.

When the scalloped potatoes are finished, scoop some into the bottom of a bowl. These French Onion bowls are perfect for this.

Layer some of the shredded meat and vegetables on top and then add in one cup of broth.

Store the larger cuts of meat in a little bit of broth to keep juicy. They make really great sandwiches with spicy brown mustard slathered on top and layered in thick hearty rolls.

Beef Pot Pie

1 lb sirloin steak
8 large garlic cloves
2 scallions
1 medium Spanish onion
Organic Beef:
Better Than Bouillon
1/4 of warm water


Cook over medium until garlic is soft and the beef is tender, approximately 1 hour.

Boil potatoes, carrots, and leeks until soft. Add salt and pepper. Pre-heat the oven to 400 degrees. Then layer onto the beef.

Fold gently and then pour into a large pie pan.

Layer on the pie crust, making at least four heat vents. Set onto a lined baking sheet. Bake for 20 minutes, or until golden brown.

 Let sit for 20 minutes to cool slightly.

Dish and enjoy!