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Do you live in Kitsap County???
Great news we are now on Kitsap Fresh

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now taking online orders for PICK UP at the farm In chimacum 
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RECIPE OF THE MONTH

Pan-Seared T-Bone for Two with Rosemary Mustard Sauce​
Ingredients​

• 1 (14 ounce) t-bone steak
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• ¼ cup red wine
• 2 teaspoons all-purpose flour
• ¾ cup reduced-sodium beef broth
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon coarse-grained Dijon mustard

Directions
​

• Step 1
• Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
  
  
• Step 2
• Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
  
  
• Step 3
• ​Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.
  
  

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