Churchill County Cowbelles Update Spring creeps across the plains lifting my spirit and renewing my soul as it bursts forth from the earth.
There are a couple of moments every year that I anticipate because they bring back that feeling of anticipation and joy. At the top of my list is a spring shower that cleanses the atmosphere and leaves a lingering freshness for all to enjoy. Another moment is watching the colts and calves frolicking in the field. Watching them run around the field with complete abandon is the ultimate expression of the joy in living. My Dad commented on it frequently; seeing a colt bolt across the prairie brings a picture of my Dad on Dempsey watching them with a smile on his face. Seeing the renewal of life every spring brings a smile to my face and a sense of wonder. I have always enjoyed watching the earth awaken from its winter’s rest and burst forth in brilliant greens capped in colors representing every band of a rainbow.
We held our regularly scheduled March meeting on March 1; it felt good to start moving forward again. Four main points of discussion during the meeting were: the status of the 501(c)(3/4/5) designation; legislative update on the makeup of the Nevada Board of Agriculture; the updating of the bylaws; and the Nevada Beef Council Cookbook for Cowbelles promotion. The 501(c) discussion was tabled until next month due to new information being presented and more research was deemed necessary before making a final decision. The members approved a letter written by the CCCowbelles Legislative Committee concerning SB54. The bill submitted by the NV Dept of AG Director Jennifer Ott attempts to change the structure of the 11 board member of the Dept of AG. The letter was sent to the Nevada Legislative Senate’s Natural Resource Committees asking them to kill the bill. The only action taken on the bylaws was to hold a special meeting on March 11 to review each section. The members in attendance were tasked with reviewing the committee’s work, editing it and coming to a consensus to present at the April meeting for adoption.
By Susan Van Patten, President The members approved spending a limited amount for labels for the Beef Council Cookbooks; then we will place them in businesses throughout Churchill County. Have a suggestion? Contact us at cccowbelles@gmail. com. The Beef Council Cookbook was a big hit at the Fallon Bull Sale in February. It’s very informative; not only are beef recipes featured, but nutritional information is also provided.
This past year has created numerous surprise changes. One for me was a renewed interest by many in cooking, a passion of mine. I recently read an article in the Epoch Times, February 28-March 2, 2021 edition by Joseph Mercola titled ”60 Percent of Americans Will Be Obese by 2030”. This article linked obesity to four factors. The factor that I found the most interesting was the link between obesity and ultra-processed foods. This includes items like cereal, pizza, chicken nuggets, frozen meals, instant soups, chips, etc., all which are high in sugar. With a renewed interest in cooking and a resource like the Beef Council Cookbook, now families have a source that is an alternative to ultra-processed foods.
Our Favorite Beef Recipes BEEF & SPRING VEGETABLE STEW
A fresh take on an old favorite, this dish celebrates the end of winter while welcoming spring. It’s warm and hearty, yet fresh and bright. Blanch the veggies and serve on top of the stew, almost as a garnish, so they’ll stay vibrant and crisp instead being mushy. If these veggies aren’t available, just use whatever varieties you can get. Don’t let the time concern you; most of it is hands-off. And since beef chuck becomes incredibly tender and mouthwatering when cooked so long, this recipe is worth every minute.
TOSS: • 2 ½ lb. beef chuck, cut into 1 ½” chunks • 1 tsp. kosher salt • 1 tsp. black pepper • 1 Tbsp. all-purpose flour • 3 Tbsp. olive oil Toss together beef, 1 tsp. salt, 1 tsp. pepper, and 1 Tbsp. flour. Heat 3 Tbsp. oil in a Dutch oven over medium-high; add beef and brown 4–5 minutes. STIR IN: • 6 cloves garlic, minced • 2 Tbsp. tomato paste • ¼ cup all-purpose flour Stir in minced garlic and tomato paste; cook until paste darkens, 2 minutes. Add 1/4 cup flour, stirring to coat; cook 1–2 minutes. DEGLAZE: • 1 cup dry white wine • 2 cups low-sodium beef broth • 1 Tbsp. Worcestershire sauce • 1 Tbsp. Dijon mustard • 1 Tbsp. minced fresh thyme • 1 Tbsp. minced fresh rosemary • 2 dried bay leaves • 1 ½ lb. Yukon gold potatoes, peeled and cut into chunks Deglaze Dutch oven with wine and simmer 1 minute. Add broth, Worcestershire, Dijon, thyme, rosemary, and bay leaves. Bring to a simmer, reduce heat to low, cover, and cook 45 minutes, stirring occasionally. Add potatoes to stew, cover, and cook until both potatoes and beef are tender, 30–45 minutes more. BLANCH: • 8 oz. baby carrots • 4 oz. haricot verts or green beans, trimmed • 4 oz. baby squash, such as pattypan or zucchini, halved Blanch carrots 5–6 minutes, beans 4–5 minutes, and squash 3–4 minutes in boiling water. Transfer vegetables to a bowl of ice water to stop cooking; drain. MELT: • 3 Tbsp. unsalted butter • 2 Tbsp. olive oil • 4 garlic cloves, thinly sliced Melt butter with 2 Tbsp. oil in a large sauté pan over medium-high heat. Add sliced garlic and carefully cook until just barely golden, 1–2 minutes. Add blanched vegetables and sauté until warm, 2–3 minutes. STIR IN: • 1 cup frozen peas, thawed • 1 cup frozen pearl onions, thawed • ¼ cup chopped fresh parsley • 1 Tbsp. fresh lemon juice • Salt and black pepper to taste Stir peas, pearl onions, parsley, and lemon juice into stew right before serving; season with salt and pepper. To serve, divide sautéed vegetables among bowls of stew. Great with crusty bread and soft butter.
28 APRIL 2021
The Progressive Rancher
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