Grass-fed beef, winter delivery dates, Focaccia bread recipe

[Paul's Grains]

Hello From Paul's Grains:

Yes, we are still here! The days fly by and we keep thinking tomorrow
won't be quite so busy, but tomorrow never gets here.

We are winding up another year here on the farm. Once the rain
drenched fields dry out, we need to start combining the soybeans and
picking the corn. Daniel sowed the rye, winter wheat, and spelt fields
a couple weeks ago, so that part of the farm is turning green while
the rest is looking like fall.

The newest addition to our farm came last week when one of our Bourbon
Red hen turkeys proudly entered the barnyard with 9 poults (baby
turkeys) trailing behind her.

In July we introduced a Jersey milk cow to our beef cattle. It has
been interesting to work with her. She is very gentle and produces a
lot of milk with heavy cream. We have enjoyed a lot of delicious ice
cream and homemade butter. We still prefer the goat's milk for
drinking and making yogurt.

We will be taking two of our Angus steers to the locker for processing
in about 2 weeks so right now would be the best time for you to order
our grass-fed beef. We can divide it up so you get 1/8, 1/4, or 1/2.
Give us a call at (641)476-3373 to reserve some before we sell out.

For those of you wanting to pick up flour & cereal, we will be making
deliveries to the following locations the next couple months:

Des Moines & Ames - October 20
Nevada - November 7 & 8
Des Moines - November 21
Des Moines - December 19

Our website lists the hours & locations for most of the dates and you
can always call or email for more information.

With the cooler temperatures outdoors, we have been enjoying more
soups and breads and thought we would share one of our favorite bread
recipes with you:

~~~

HERBED ONION FOCACCIA

1 c. water (70*-80*)
1/8 c. finely chopped onion
1 Tb. sugar
1 1/2 tsp. salt
1 tsp. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dill weed
2 1/2 c. flour
2 tsp. active dry yeast

Topping:
1 Tb. olive oil
1/2 tsp. grated Parmesan cheese
1/2 tsp. dried Parsley flakes
1/8 tsp. salt

Dissolve yeast in water with sugar. Add rest of ingredients. Knead
lightly. Pat dough into a 9" circle on a greased baking sheet. Brush
with oil; sprinkle with rest of topping and let rise till doubled--
about 45 min. Bake at 400* 18-20 min.

~~~

Enjoy the beautiful color of the fall and the coziness of more indoor
activities!

God bless,
The Paul Family
Paul's Grains
www.paulsgrains.com