Sandwich Week

Harvest ended a couple of weeks ago on our farm. You may or may not be surprised to learn that even when the actual removal of the grain from the fields ends, there is still field work to complete on some operations. This includes spreading fertilizers, natural and commercial, as well as tillage of the soil. This past week a great deal of both occurred on our farm.

Unlike grain harvest, the guys on our operation separate into different fields for this portion of the season. Seth is usually spreading manure in one field and the others are working ground in any given separate field. For this reason, when I take supper to the field during this time, I take individually packed meals in brown bags that I can just drop off and drive on to the next field.

Thus, last week was sandwich week. Here are the sandwiches I took:
Monday- Cheeseburgers
Tuesday- Bacon Sandwiches
Wednesday- Pioneer Woman Marlboro Man Sandwiches
Thursday- Thanksgiving
Friday- Bulk Sausage Sandwiches
Saturday- Pork Chops Cut Off the Bone Sandwiches

All of this meat came from our freezer. No shopping necessary!

Why am I telling you all of this, you might ask? The main reason is because I want you to know about my new favorite condiment. I have been enjoying this condiment for a while in a dip I like to make. The recipe for the dip is here:

Mix 8 oz of Jalapeño Raspberry Jam with a brick of cream cheese. Serve with pretzels.

This dip is good, but I do believe my new favorite way to use the hot pepper raspberry dip is to treat it like one would ketchup or mayo on the above pork sandwiches. I did receive some texts post delivery of these pork with raspberry sandwiches saying, “Awesome Sandwich!!!” Another way to use this is to marinate chicken, pork chops, or pork loin in it.

You can buy this jam and ones like it at speciality shops throughout the country. Some Kroger stores in Ohio sell it in smaller jars and you can get it at Java Nation in Celina, Ohio.