Cooking for Cowboys

kendy(ur…Ox Drovers? Red Cow Folk? Milking Devon Divas?)

Last weekend we had the pleasure of helping out our neighbor Kendy Sawyer of Hinesite Milking Devon with Ox Workx Galax, a gathering of cow folk for team and teamster training at Matthews Living History Farm Museum.

We agreed to prepare meals for the participants using Kendy’s Milking Devon beef (best beef we have ever had by the way).

cowThe Menu:

Saturday – Chili, roasted sweet potatoes, southern kale greens, corn bread & apple crisp.

Sunday – Smoked beef barbecue, cole slaw, baked beans & Indian pumpkin pudding.


Smoked Beef BBQ

We used a mix of sirloin tip and chuck roasts and a couple of shoulder steaks (2 flat iron steaks with the connective tissue left in place).  I recommend using chuck roasts, but the shoulder steaks worked great too and cooked much quicker.

The Rub:

8 tablespoons light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme (crushed)
1/2 teaspoon coriander

We air-dried the roasts for a couple of hours on the counter before applying the rub then an hour or so afterward.

The Method:

We smoked the roasts at 225 degrees to an internal temperature of 110 degrees.  From the smoker to the crockpot (with enough water to fill the crock 1/4) on high till it simmered then low till fully cooked and the meat is very tender (about 4 hours).  Allow to cool in the pot.

Hand-pull the roasts (or cut with the grain) and cover with a small amount of the broth.

Indian Pumpkin PuddingCucurbita_moschata_Long_Island_Cheese_squash


3 C full-fat milk (Raw Milking Devon Milk is best!)
1/4 C molasses
5 TBS cornmeal
1 C pumpkin puree (NOT pumpkin pie mix- we used cheese pumpkin)
1 egg
1/4 C sugar
1/2 tsp salt
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 C cold milk
2/3 cups nuts (we used pecans, but walnuts would be good too)
coconut oil, for greasing


Preheat oven to 325 F
Grease a 1 qt casserole dish.

In a small pan over low heat, scald the 3 C milk (let bubbles form on the side of the pan but do NOT let the milk come to a boil!)
Add molasses and cornmeal to the milk, whisking constantly until thickened, about 5 minutes. Remove from heat.

In a medium bowl, whisk together the pumpkin, egg, salt, sugar, spices until well combined. Whisk in cornmeal/milk/molasses mixture. Stir in nuts.

Pour into greased casserole dish. Bake for 35 minutes.
Carefully pour 1/2 cup cold milk evenly over top of the pudding.
Bake for one more hour.
Cool for 15 minutes.



Welcome to Moon Shadow Farm VA!

Welcome to our new Farm Blog!

2014 has been a super busy year on the farm!!

  • We spent the winter renovating our house in Fries                 house reno2   977287_10201176265069750_1772792806_o
  • We picked up our Silver Fox rabbits in January


  • Early spring we laid out our garden at mom’s place in Spartagarden1  garden2
  • After talking about the need to clear the backyard of overgrown honeysuckle, multiflora rose and poison ivy, a goat shows up- Rosie!

rosie goat

    • Since you can’t have just 1 goat- we got Casper!casper
    • In May we bred our 2 Silver Fox does & in June- our first littersbunny nesting  bunny babies bunny baby  bunny!
    • In June we hosted our first farm tourfarm tour
    • In July we got our flock of Buckeye chickensbuckeye1 buckeye2 buckeyes3
    • August Harvest Time!


  • Finally!  After over a year waiting, in September we bought the 14 acres & house adjacent to our farm!10606333_1544850525728354_5384949558186263768_n 10603422_1544850559061684_8981500095637307750_n 1546201_1544850505728356_2232273518545008334_n
  • And just last weekend, We had a great time showing off our bunnies & chicks at Grayson LandCare’s  Save Green Exposmcomposite_low_res

Can’t wait to see what next year holds for Moon Shadow Farm VA!


About Our Farm

Promoting Sustainable Farming, Conserving Heritage Breeds


Moon Shadow Farm VA is located in the Summerfield Community near Elk Creek, VA.
We purchased the land in 2006 and added to it with the purchase of adjacent acreage with a house in 2014.

The farm has a barn that we built from white pine cut and milled on site in 2008.  The land has a pastures, a creek, a south facing garden area, forested slopes, and a northeast facing cove with a spring.

Rick Taylor worked in the photofinishing and technology fields for 30 years.  He has always had a love of nature and connection to the earth.  He is a member of the Monacan Indian tribe in Amherst County VA.  He learned early in life where food comes from by spending summers on his uncle’s farm in Middlebrook, VA.  Rick has come full-circle in his life, back to his roots in the mountains.

Cynthia C. Taylor has experience in hotel/restaurant management, trail design and maintenance, stone masonry, environmental education, natural resource management, and a season working on an organic farm.  She has a passion for ecology and loves exploring nature and learning new things.  In 2013, Cynthia completed a Permaculture Design Course with Geoff Lawton, and is excited to create an ecological design for the farm.

In 2008 Rick and Cynthia made a commitment to eating Local Food: shopping at the farmers market, growing veggies in the front yard, keeping chickens in the backyard, and preserving food for the winter.  These experiences fueled their desire to create a sustainable homestead.

In 2014 Moon Shadow Farm was born.