Thank you for visiting Rolling Acres Farm. This is a new way of doing business for us so there will be some learning to go along with this new approach. Please be patient as we learn to navigate this new space. The vegetables and flowers are an eclectic variety that includes Denise and Larry’s favorites, our past CSA members favorites and some varieties that have fun and unusual names. Supplies are limited as we learn how to run an online business. We plan to have vegetables and flowers available throughout the spring and summer and for fall gardens. We are a certified organic farm and use no harmful fertilizers or chemicals. The soil we use is purchased from Beautiful Land products out of West Branch, Iowa.
If you are starting your own garden and are in need of plants, our online store provides access to Rolling Acres Farm’s high quality transplants. We offer both Home Delivery and Farm Pick-up options so you can access our products in a way that’s most convenient for your schedule.
Home Delivery: We deliver to Atlantic twice weekly, on Tuesdays and Thursdays after 4 p.m. If you live outside of Atlantic we can choose a convenient drop off spot. You can choose your preferred delivery day at checkout.
Farm Pick-up: We also offer free farm pick-up on Fridays and Wednesdays from 4 to 7 pm. Rolling Acres Farm is located 3.5 miles north on Hwy 173 (the Elk Horn Road) and .5 miles east. First farm on the right.
All orders must be made 24 hours prior to your scheduled delivery or pick-up.
Please check back soon for upcoming changes to Rolling Acres Farms.
As with all recipes that claim to be “famous,” the more-apt title might read “regarded.” Still, it is one of two dishes* for which I allow my husband to make an unholy mess in the kitchen. We make it annually for our fall party, and forty of our closest friends affirm it is amazing. He always uses steamed pie pumpkin, but any steamed and pureed winter squash will do the same for the texture, and add an extra flavor dimension.
- 1 yellow onion, finely chopped
- 2 cloves garlic
- 1 red bell pepper
- 2-4 flavorful peppers (ideally poblanos, otherwise whatever flavorful pepper(s) I can get my hands on – no more than 1 jalapeno though)
- Butter/olive oil/bacon fat
- 2 lbs. ground beef
- 2 cups chicken stock
- ~6-8 diced fresh tomatoes
- 18 oz. pumpkin (or other winter squash) puree
- 15 oz. dark red kidney beans
- 15 oz. light red kidney beans
- 15 oz. pinto beans
- 1 Tbsp. cumin
- 2 tsp. chili powder
- 1.5 tsp. piminton
- 1 tsp. dried cilantro
- 1 tsp. dried oregano
- salt and pepper to taste
Sauté onion in butter (and/or bacon fat if you have it) in skillet until translucent. Add diced peppers and then pressed garlic and continue to sauté another 5 mins. or so. Add in ground beef and simmer until beef is browned. Once beef is browned, add in chicken stock, diced tomatoes, beans, pumpkin puree, and seasonings. Cook until hot and thickened, allowing flavors to meld together (about an hour and a half). If it is too thick for your liking, just add more stock ½ cup at a time, allowing it to cook another 15 minutes in between additions until you have the desired consistency.
For vegetarian, skip the beef, use only butter and olive oil to sauté, and use veggie stock rather than chicken.
*The other dish is his cream cheese pastry dough, and the two kinds of holiday cookies he uses it for. Cookies are great, but the leftover dough is AWESOME for wrapping beef wellington or topping chicken pot pie bakes in ramekins. He has a sweet tooth, but I’m a savory girl.
This week’s share is perfect for the roasted root vegetable medley recipe we have shared with summer members. But here is a slightly varied us with a particularly fall flavor.
- Fingerling potatoes, small ones kept whole and larger ones cut to the size of the smaller ones
- Sweet potatoes, peeled and cut to the same size as the fingerlings
- 1 tbsp olive oil
- dried or fresh herb, such as rosemary or thyme
- salt and pepper to taste
Preheat oven to 350 degrees. Toss potato pieces with oil, salt, pepper, and herb in a bowl and lay on a baking sheet. Roast for one hour in center oven rack. Check after about forty minutes and stir around or shake. They should get soft before browning, but do not let them burn.
Some people have the number of vegetables, the counter space, and the time to do full on canned marinara. I have never been one of those people, but that does’t mean I let extra tomatoes go to waste. This sauce is easy to make in small batches (and includes a number of shortcuts like leaving the skins on and not fretting about the tomato seeds), freezes in a bag for single serving use, AND can make use of any water-heavy vegetable you have on hand. Basically it’s awesome and versitile and you can use it now or later and that’s why we love it. But you have to forgive the lack of measured amounts. It is mostly based on how much there is, how much you want, and preferred taste. Deep breath, and go with it. You will be so glad you did when you are thawing it out in January
- Tomatoes (big and cherries, any size, core and slice the big ones in half and squish out as much of the seeds as you can, keep the cherries whole)
- Peppers, seeded and diced
- Onion, skinned and chopped
- Basil leaves
- Garlic cloves, minced
- Kosher salt (pinch or so)
- Any other mild water-heavy veg like eggplant, squash, zucchini. We’ve even done carrots which adds a great fire, but makes it much thicker than traditional marinara. Just chop them up, peeling if you aren’t into their peels. I especially encourage peeling eggplant.
- Olive oil
- Balsamic vinegar
- Other fresh Italiany herbs as desired
- Sugar, if you like it sweet (no more than a tablespoon)
Preheat the oven to 425 degrees. Toss all the veggies MINUS the basil and herbs into a 9 x 13 baking dish, or a couple if you are using a lot, and drizzle with olive oil, balsamic, and sprinkle with kosher salt to taste. Put the pan(s) in the oven for 30-45 minutes, at least making sure the tomato skins have burst. The longer you cook, the more fragrant, richer, and thicker it will become, but you’ll have to stir a bit more frequently to keep everything just roasted and not charred. Dump the whole roasted mess into a food processor or blender and add the basil leaves