Field Meals: Family Style

We are a week or so from finishing harvest and the fatigue of the task is beginning to show — in My Farmer, in our equipment (breakdowns galore yesterday), in the kids (“When will Dad ever come home?!”), in my kitchen and my complete lack of creativity in meal planning. 

Even though we know harvest and understand its length, its necessity, and its trials, each year we reach a point when we feel the need to sit.

Tonight I caught my farm boy and father-in-law sitting in casual conversation.  When we say farms are family affairs, this is what we mean.  The oldest living generation and the youngest sharing a moment before heading back to work, and suddenly the day doesn’t seem so long or the season so tiring.

Menu 10: Chicken Fajitas, Spanish Rice, Cherry Pie

Chicken Fajitas (from Prep. Freeze. Cook.)

This is another one of those great freezer meals prepped one evening at our Farm Bureau.  I added onions and peppers in last hour of cooking.  Then, before serving, sliced the chicken breasts into thin strips.

• 5 chicken breasts
• 2 green peppers, sliced
• 1 onion, sliced
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp lime juice
• 1 tsp ground cumin
• 1 tsp mild chili powder
• 1/2 tsp granulated garlic
• 1/2 tsp ground cayenne pepper

Place all ingredients in a crock pot and cook for 4 to 6 hours on low heat.

Spoon into whole wheat tortillas.  Serve with shredded cheeses, sour cream and salsa.

Spanish Rice (from Betty Crocker)

Cherry Pie (from Betty Crocker)

Hundreds of variations exist, but the classic version is well-loved in this home.