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1 1/2 C. Beef Broth

2 T Worcestershire Sauce

3 cloves crushed garlic

1/2 tsp dried red pepper flakes

1 tsp ground pepper

2 T dried oregano

2 T dried basil (Wind Dance Farm!!)

1 tspsalt

4 lbs sirloin tip or rump roast (TS Farms, Cedar Lane)

1/4 C olive oil

• Pour beef broth and Worcestershire into 4 Qt. pot
• Mix together garlic through salt on large plate. Rub roast with olive oil. Roll roast in seasoning mixture until well coated.  Place roast in pot along with leftover seasoning mix.
• Bring broth to a boil and reduce heat and simmer 3.5 hours.  Meat should be tender and well done.
• (Option: cook in crockpot for 5 hours on low)

Well maybe not in your front yard but certainly in my yard and anyone is welcome to come gather some.  Foraging recipes are fun to do with kids cause you can teach them about all the different 'weeds' they can eat!

Click on this Garlic Mustard site and find some fun options for the adventurous type!

So who is The Bag Lady and how can I get my hands on one of those ultra hip, hand-knit shopping bags?  Just click
Shop Now above and find the great options she has to offer.  Perfect for throwing in your purse for that quick trip to the grocery, pharmacy, Target, etc.  Holds and stretches to fit more than your standard plastic grocery bag.  You can see one at the pick ups in Loveland and buy one anytime on LocallyHarvestedForYou.com.

As for who she is...I think her description is best put in her own words "crazed mom of three knitting to stay sane".  I can relate my friend!

Wild Rice and Winter Squash

1 1/2 C uncooked rice blend
1/2 C parsley
2 Tbs Olive oil
1 Medium Onion
3 C cubed winter squash (I like butternut and I prefer to roast it a bit prior to adding)
2 C apples cubed
1 Tbl thyme
1 C broth
1/2 C walnuts (I added Craisins at this point too :)

Saute onions in olive oil til translucent, add squash, apples, thyme and saute 5 minutes more, stir in broth, mix together with rice and parsley, spread in 9x13 dish and sprinkle with walnuts.  Bade 425 for 20-25 minutes.

Hints:  I think roasting the squash adds more flavor and I prefer to pre-cook my rice in broth as well.  However you choose, you may need to salt/pepper to taste but the combination is wonderful