My Grand pick up a box of fresh peaches for me last week and they were some of the best I've ever eaten. I decided to make my family some peach cobbler for a treat after supper (so sad I didn't get any because I'm still doing 75 hard) but we did freeze some so I can make it again later. You can make cobbler from canned of course but fresh is the best in my opinion. This from scratch recipe is super easy to do and comes out great! Fun fact: peaches are probably my favorite thing to eat if I had to pick one. When I was pregnant with Paisley, all I ate were peaches and I'm surprised she didn't come out smelling like one. HA! My great grandmother taught me how to can growing up and we canned a lot of things but our best prize always came from our peaches. We even one The State Fair of Oklahoma once and were featured in Country Woman magazine. Ingredients: 5-6 peaches peeled, cored, and...
My dad and husband have a custom hay business that keeps them busy from May to as late as October. In 2019 I started a fun project on Instagram–#hayfieldmeals–as a way to connect with other farm and ranch wives and families. I had no idea how great the response to it would be but its original purpose was to serve as a creative outlet for me to feed my family well with homemade meals–from our table to their tractor. It’s my way to help “make a hand in the field and kitchen” while also getting our two daughters involved. So much to be learned in the kitchen.
Most summer nights are spent driving to their current job, my vehicle or truck bed serving as a literal feed wagon and traveling picnic table. Gathering together as a family over a meal is important to us no matter what season we are in. I know the same goes for other farming and ranching families like ours.
Since Hayfield Meals started, I’ve had the opportunity to connect with so many other wives like myself who were in need of a community like this one to connect with. I share recipes, meal prep, snacks, grocery shopping, travel tips, favorite products, our guys in the field, ways your kids can be involved and more.
I’m working on a cookbook for 2021. Trademark is pending.
You can follow along and interact with us on Instagram!
All of my recipes and blogs will be posted for easy access and printing. Merch will be launched soon!
Cooking for them is something that has brought me a lot of joy and, if I’m being honest, delivering dinner is sometimes the only 30 minutes we see our guys during the day. I’ve had the best time in my kitchen for what feels like the first time, especially with my little ladies as we go get groceries together, chop vegetables, marinate meat, lick the spoon, and pack up a hot meal to take to Papaw and Daddy for the night.
I want this to be a fun community for everyone, full of encouragement, laughs, and cooking. I’ll have everything here and on our Instagram account, but please tag and give credit on my content that you share. I’d love to see your meals and deliveries in action!
Tag us @hayfieldmeals #hayfieldmeals
I love this meal because it’s easy to prep and there’s no work on my part. It’s ready when I come home and easy to transport to the hayfield. TIP: I like to marinate my roast overnight for extra flavor. I don’t measure but I mix garlic salt, onion powder, pink Himalayan salt, and pepper into a bowl and rub all over, heavily coating it. Wrap in plastic wrap and put in the refrigerator. To cook, grab your crockpot, quarter Yukon gold potatoes and cut your carrots unless you’re using baby carrots. Add a layer to the bottom of your crockpot, set roast on top, add the rest of your potatoes/carrots, slice a white onion into strips and throw in, cover with water until all is covered. Pop lid on and put on low for 8 hours. When you come home, your house will smell amazing and all you have to do is serve! I usually throw some green beans on the stove and...
I've had a lot of questions come in about transporting food, meals, favorite products, etc. Today I thought I'd share a few tips and tricks regarding Hayfield Meals and will probably end up extending this to a two part post on down the road. For now, here are some tried and true things that I do to make hay season a little easier. We all know the feeling of our vehicles being the mobile kitchen table, water wagons, and what have you. The entire back half of mine is usually dedicated to storing my "feed bag", ice chest, and whatever food I'm delivering that day. Get an ice chest that YOU can carry but will also fit your meals or whatever you need to keep cold. Most of the guys already have their own ice chests or backpacks in their tractors so it's rare that I ever bring drinks. I love this one I purchased. It's perfect size, I leave it in my suburban (which has also proved handy when...
This easy make ahead sub can be also be toasted and made with whatever ingredients you’d like. They are perfect for all day on the tractor and Zack LOVES these because they are fresh and filling. I cut his in two and wrap each half up. In the morning he throws his ice, drinks, snacks, and lunch in his backpack ICEMULE cooler from my store (I’ll share more about that handy dandy thing soon) and has all he needs to eat for the day until I bring him dinner.I plan to share what all is in his tractor soon too. Tractor Subs 🚜 •French loaf•Mayo•Cajun Turkey•Pepperoni•Pepper Jack Cheese•Spinach•Pepperoncini•Red Onion•Tomato•Garlic Salt•Cracked Pepper Again, you can cut in half (which I do) and make two meals. On long days, he will probably take both. We switch out ingredients to make different sandwiches too....
Probably one of the easiest meals I make for the guys that always turns out great, is quick, and I am not spending a ton on ingredients. My meat and cheese sliders are scrumptious and what I love most is you can choose whatever meat and cheese you prefer! I usually make them different each time. Be sure to check my instagram for a fun little step-by-step reel. This downloadable card is at the bottom. Ingredients: Meat of your choice (for these I used Cajun turkey and ham from the deli in our local grocery store)Pepper jack cheese and provolone cheese also from the deli (you don't have to use two - we just like them this way)3/4 cup melted butter1 tablespoon Dijon mustard1 teaspoon worcestershire sauce1 teaspoon brown sugar1 tablespoon poppy seeds1 tablespoon garlic salt12 pack King's Hawaiian Dinner Rolls Directions: Pre-heat oven to 350 degrees.Grease 9 x 13" baking dish with...
Summer is for hay. When Dad is out in the field, we try to have some fun when we visit and take a meal. I love that the girls get to experience this life and see that every part of farming and ranching is important. On this particular day, he just finished up with a job and started stacking the bales in rows for a client to pick up. The girls got to hop on the tractor with him and help him for a bit and LOVED it. They will be out there in no time. Afterwards we let them run across the rows for awhile and it brought back a lot of memories of my cousins and I doing the same at that age. I mean, are you even a Farm/Ranch kid if you've never done that? Long live summer and unplugged, rural childhoods.