vegetables

Opportunity Knocks

As we all creep forward during this time of uncertainty; nature, reading, planting our vegetable farm and cooking are keeping me grounded and hopeful.  Rural living is a calming lifestyle that continues to nourish us.  Even with the farm year slowly ramping up, we have an established rhythm for daily life, that is forward thinking and hopeful.  Regardless of how this crisis plays out, if we can’t get to the farmers market to sell our food, it will certainly not be wasted.  We will be canning, along with making sure that our neighbors have access to fresh food. I respect that our farmers market is staying open, with a plan of action and necessary precautions.  Young farmers and businesses need to serve their communities and stay open as long as possible.  As elders, with my wife having a compromised immune system, we have been self-sheltering with the understanding that growing food is the very best use of our time.

It is often said that the character of a individual is how they respond to adversity.  After all happiness is an inside job; but I admit to having several sleepless nights. I am keenly aware of my privilege in feeling relatively safe during this time.  My heart hurts for people who have lost their jobs, businesses that have had to close, people without a sufficient safety net to get them through this time of uncertainty.  I trust the creativity and innovation of people, much more than the total lack of leadership at the federal level.  I know we will collectively get through this stressful time.  It is my hope that lessons will be learned that can lift all of us up, in the face of future challenges.

Actually, self-sheltering has been our rural life style.  When people come to the farm to laugh, cook and eat with us, they often say how they need to be a part of something with purpose.  Urban living has its own forms of signature stress.  They see a well lived in home, with a rich history, surrounded by land and vegetables, as something distant from their own reality.  We look forward to being able to welcome our friends back into our home and break bread together.  In the meantime, reading, writing, planting and preparing food is our devotion.

I usually make the following recipe during the summer months, but I have found that the use of frozen corn and the frozen cherry tomatoes that I put up during the last farm season create a beautiful and delicious alternative.  Depending on your circumstances and location, most grocery stores have cherry tomatoes even this time of year.

FRESH CORN POLENTA WITH ROASTED CHERRY TOMATOES

INGREDIENTS:

  • 6 ears of fresh corn (or 6 cups frozen)
  • 2 1/4 cups water
  • 3 tablespoons unsalted butter, cut into small cubes
  • 7 ounces feta, crumbled
  • 1 teaspoon salt, divided
  • Freshly ground black pepper to taste
  • 6 cups fresh or frozen cherry tomatoes
  • 4 large garlic cloves, peeled
  • 4 tablespoons extra-virgin olive oil
  • Chopped fresh basil or parsley for garnish

img_4999

img_5001

img_3130

INSTRUCTIONS:

FOR THE TOMATOES:

  1. Preheat your oven to 350 degrees F.  Pour cherry tomatoes and garlic onto sheet pan and drizzle 4 tablespoon extra-virgin olive oil.  Roll the tomatoes around with the palms of your hands to evenly coat.
  2. Sprinkle the tomatoes and garlic with 1/2 teaspoon kosher salt and freshly ground black pepper to taste.  Roast for 30 minutes.
  3. Remove from oven and toss the tomatoes.  Return to oven for 20-30 minutes more or until the tomatoes have slit and are slightly brown in some places.

FOR POLENTA:

  1. If using fresh corn, peel the leaves and silk from each ear, then chop off the pointed top and stalk.  Use a sharp knife to shave off the kernels, taking care to remove as much of the ‘milk’ below the kernels as possible, while stabilizing the cob on a cutting board.  You will need 6 cups of kernels.
  2. Place the fresh or frozen kernels in a medium saucepan and barely cover them with water.  Cook for 12 minutes on a low simmer.  Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid in a Pyrex measuring cup.
  3. Process for several minutes; you want to break as much of the kernel case as possible.  Add some of the cooking liquid if the mixture becomes too dry to process.
  4. Return the corn paste to the pan with some of the cooking liquid and cook, while stirring, on low heat for 10-15 minutes; or until the corn mixture thickens to a mashed potato consistency. (the more liquid you use, the longer this process will take; watch carefully in case it sputters)
  5. Fold in the butter, the feta, salt and pepper.  Taste and adjust seasonings.

TO ASSEMBLE:

Spoon some of the polenta into individual shallow bowls,.  Spoon roasted cherry tomatoes and garlic on top.  Garnish with fresh basil or parsley.

Serves: 4

img_5003

“When we are generous in welcoming people and sharing something with them— some food, a place in our homes, our time— not only do we no longer remain poor: we are enriched.”  —Pope Francis

 

 

Safe Harbor

These are challenging times.  There is anxiety and confusion as we take in information and make decisions on how to best weather this storm.  Val and I are are sheltering in place for the time being.  I know many who are doing the same; I also know many who are not.  It’s sad that in this country the slightest inconvenience is seen as something insurmountable.  People hoard, people party, people refuse to see our interconnection.  What affects you, may also affect me, and vice-versa.  Val and I are evaluating our presence at our beloved farmers market.  Our schools are closed for 3 weeks.  The corona-virus is spreading faster than testing kits are available.  As interconnected individuals, what can we do?  Pause….stay calm….be kind.

I came across a meaningful Facebook post which I will pass along:

Conversations will not be cancelled.  Relationships will not be cancelled.  Love will not be cancelled.  Songs will not be cancelled.  Reading will not be cancelled.  Self-care will not be cancelled.  Hope will not be cancelled.

May we lean into the stuff that remains.

I took a walk in the sunshine this morning.  I could smell the land opening up to the approaching spring.  We will be planting our garlic soon.  I will be tilling the soil this week.  Is it so bad to take a step back and breathe?  Unplug for a while?  My new cookbook, Twisted Basics: Laugh, Cook, Eat!! invites you to do just that.  Slow down, make meals with your family, break bread together.  Dig a little deeper into our relationships with other.  Technology has opened up a whole new world; it has also separated us from each other.  Don’t get me wrong, I’m not anti-technology; I’m suggesting that we discipline ourselves, so that it’s not a 24/7 onslaught.  We need to think our own thoughts, make our own discoveries, nourish our human connections.  Nothing helps us reach that goal better than creating meals together.  The other suggestion I would make is that each of us spend a few hours a day in silence.  In silence we can calm ourselves, breathe, feel gratitude, be not only prayerful,  but hopeful.  It certainly starts within the safe harbors of our homes.

Zucchini Muffins:

INGREDIENTS:

  • 2 large farm fresh eggs
  • 1 1/3 cups (280g) cane sugar
  • 2 teaspoons vanilla extract
  • 3 cups packed grated zucchini
  • 3/4 cup unsalted butter, melted
  • 2 3/4 cups (400g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup walnuts, coarsely chopped (optional)
  • 1 cup raisins or dried cranberries (optional)
  • 12-16 paper muffin cups

img_6159

img_6160-1

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.  Beat the eggs in a large bowl.  Mix in the sugar and vanilla extract.  Stir in the grated zucchini and the melted butter.
  2. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt.
  3. Stir in the dry ingredients into the zucchini mixture. (Be careful not to over-mix!)  Stir in walnuts, raisins or cranberries if using.
  4. Place muffin cups in muffin tin.  Using a spoon, fill the muffin cups just to the top.  If you are using parchment liners (which I love), you can be slightly more generous.
  5. Bake on the middle rack of oven, until golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes.
  6. Let cool on wire rack for 5 minutes; then remove from muffin tin and let cool completely.

img_6161-1

img_6164

Yield: 12-16 muffins

When it is dark enough, you can see the stars.
—Ralph Waldo Emerson

Occasional Decadence

My father had many sayings that he would repeat when the mood suited him; but my favorite was, “All things in moderation, including moderation.”  I pretty much live by this code.  I don’t apologize for the occasional desert or rich dish; their just soooo yummy!  This one is no exception.  Cream, pancetta, and garlic take Swiss chard to another level entirely.  You could make it with bacon, but why not hit a home run rather than a base hit?  The first time I made this for my green’s hating brother-in-law, he took seconds (twice).  Another time my nephew pulled the casserole to his place setting and wondered what everyone else was going to eat.  It’s tradition at Thanksgiving, but I can’t help making it at least once a month during the winter season.

SWISS CHARD CASSEROLE

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs (I use ciabatta)
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon Kosher salt, and freshly ground black pepper to taste
  • 2 cups heavy cream
  • 3 slices pancetta, diced
  • 2-3 bunches Swiss chard, wash and spun, stems removed and chopped into 1/4 inch slices (approximately 2 1/2 cups); leaves cut into ribbons (approximately 8-12 cups
  • 2/3 cup freshly grated pecorino cheese

img_5582

img_5583

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F.  Melt 1 tablespoon of the butter and toss it with the breadcrumbs; set aside.
  2. In a medium saucepan, bring the cream and garlic to a boil.  Lower heat and simmer for 8 minutes, reducing the volume slightly.  Season with salt and pepper.
  3. Meanwhile, in a 12 inch non-stick skillet, cook the pancetta over medium heat until crisp and browned.  Drain on paper towels, reserving 1 tablespoon of the fat in skillet.  Add remaining 1 tablespoon of butter to skillet and melt.  Add the chard stems and saute over medium-high heat until they are soft and slightly browned, about 8-10 minutes.  Reduce heat to medium and add chard leaves.  Saute chard for about 3-5 minutes or until wilted.
  4. With tongs, transfer the chard to a gratin or ceramic dish, leaving any excess liquid in skillet.  Spread evenly.
  5. Sprinkle pancetta over chard.  Pour the seasoned cream over chard.  Sprinkle pancetta over cream and chard; top with buttered bread crumbs.  Bake until golden and bubbly, about 25-35 minutes.  Let rest for 10 minutes before serving.

Serves 4-6

img_5585

”Comfort food—food that reassures—is different things to different people.”  –David Tanis

Anyway You Slice It

I eat a lot of salads.  I never tire of the crunch factor.  The winter is a great time to step outside the box and look for salads that don’t rely on lettuce as the main ingredient.  I usually look for seasonal, stable vegetables; and brassicas are an easy solution.  Every thing from cauliflower, to broccoli, to cabbage offer creative and healthy options for salads with a seasonal flare.

Another thing to keep in mind is to include a variety of textures, color and flavor profiles.  Sweet against salty, is one I often use to help keep it interesting.  This salad has all the elements that I enjoy.  It’s colorful, crunchy, sweet and salty all at the same time.  It has great staying power and lasts for several days in the refrigerator.

Red Cabbage Salad with Dates and Feta

INGREDIENTS:

  • 1 small red cabbage (or half of a large one), halved, cored, then quartered and sliced very thin
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon Aleppo pepper flakes
  • 1/2 cup pitted Medjool dates, coarsely chopped
  • 4 ounces feta, crumbled
  • 2 tablespoons flat-leaf parley, chopped
  • 1/4 cup slivered almonds, toasted

img_5547

INSTRUCTIONS:

  1.  In a large bowl, toss the cabbage with olive oil, lime juice, salt and pepper to taste.  Taste and adjust with more lime juice and salt.  It should taste well seasoned.  Let macerate on counter for 30-45 minutes, to slightly soften cabbage.
  2. Toss dressed cabbage with half of the dates. and feta.  Arrange in a bowl or on a platter, and sprinkle the rest of the dates and feta on top.  Garnish with parsley and toasted almonds.

Serves 4-6

ceb4919b-5d37-46a7-ace4-da56b4472502

 “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.””

 

Rotisserie Double-take

I recently posted a recipe for a fool-proof pie crust.  I’m sure all of you put that extra crust in the freezer for another use right?  Well, here you are; a cap for a delicious, rich chicken pot pie.  If not, the recipe is added here.  Remember to freeze half of it for your next adventure.  I remember the pot pies my mother used to buy on sale at the grocery store in their individual tins.  The crust was as dry as dust, and the contents inside made you want to skip it altogether.  This one will not only turn your head, but will end up on a regular rotation in your kitchen.  It’s so good you can even feel confident serving it to guests.  The really good news is that you save yourself extra time by picking up a rotisserie chicken on the way home, and your half way there!

BRICKYARD FARMS CHICKEN POT PIE

INGREDIENTS FOR MAMA JAN’S PERFECT PIE CRUST:

  • 3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons fresh thyme leaves, divided
  • ¾ cup butter. cut in pieces
  • 1/3 cup shortening, cut in pieces
  • ½ cup ice water

INSTRUCTIONS:

  1. Pulse flour, 2 tablespoons thyme leaves, sugar and salt in a processor.  Add butter and shortening; pulse until crumbly.  Add ice water and pulse until it forms a ball.  Dust silicone baking mat with flour; place ball on mat and cut in half.  Wrap one half in plastic wrap.  If using for this pot pie, you may roll it out immediately; place other half in freezer for future use.
  2. Roll out in a circle a little larger than the dish you are using for your pot pie.  A large souffle dish works well.  Cut a small opening to let steam out (I use a small cookie cutter)  Refrigerate rolled out crust for 15 minutes.  Roll loosely around your rolling pin and place on top of your pot pie when you are ready to use it.

INGREDIENTS FOR FILLING:

  • 4 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter
  • 2 cups red-skinned potatoes, cut in 1/2 inch chunks
  • 4 carrots, peeled and cut into 1/2 inch pieces on the diagonal
  • 1 large leek, white and pale green parts only, sliced thin & washed
  • 6 ounces cremini mushrooms, sliced 1/4 inch
  • Zest from 1 lemon
  • 1 tablespoon thyme leaves
  • 5 tablespoons flour
  • 1 cup whole milk
  • 2 cups chicken stock
  • 1/4 cup flat leaf parsley, chopped
  • 1 egg yolk
  • 1 tablespoon heavy cream

img_5465img_5466

INSTRUCTIONS:

  1. Pre-heat oven to 375 degrees F.  In large, high-sided skillet, melt butter over medium-high heat.  Add potatoes and cook, stirring occasionally for 4-5 minutes, or until the potatoes start to turn golden.
  2. Add leeks, carrots and mushrooms, and cook for an additional 4-5 minutes more.
  3. Add your flour and cook, stirring constantly for 1 minute.  Add your milk and chicken stock and bring to a simmer.  Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
  4. Add reserved chicken pieces, parsley, remaining 1 tablespoon thyme leaves, lemon zest, kosher salt and freshly ground black pepper to taste.  Mix thoroughly.
  5. Fill you souffle dish, or ceramic dish with pot pie filling.
  6. Make your egg wash of 1 egg yolk and 1 tablespoon heavy cream.
  7. Roll your crust around a rolling pin and drape over pie.  I then use my rolling pin to trim off extra crust.  You may fold extra crust underneath the border, if you prefer that type of look.  If you have used your cookie cutter, place removed piece next to opening.
  8. Brush crust with egg wash.  Place dish on cookie sheet and bake for 35-40, until crust is golden.  Serve hot.

Serves 6

img_5514

“Sometimes a little comfort food can go a long way.”

Roll On!

Involtini is an Italian word for various small bites of food consisting of some sort of outer layer wrapped around a filing.  It can be made with a wrapeer of meat, poultry, seafood, or vegetables, with fillings like cheese, vegetables, cured meats, and nuts.  In this case the wrapper is zucchini and the filling is ricotta, pesto, and fontina.

For me, the definition of comfort food is smelling something luscious coming together in the kitchen.  Since I consider the kitchen to be the heart of the home, I love making dishes that catch people’s attention when they come in from outside.  This dish packs a flavor punch, yet won’t weight you down.  I make it with my homemade roasted tomato sauce, but you can easily substitute canned crushed tomatoes.  If you can, try to find locally raised grass-fed lamb; it’s leaner and more flavorful.  This dish can be made ahead up to 12 hours and reheated.  It can also be doubled for a crowd.  Serve with a simple salad tossed with vinaigrette and you’re in business.

STUFFED ZUCCHINI INVOLTINI

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound ground lamb or sweet Italian sausage
  • 1 red bell pepper, seeded and chopped
  • 1 (14.5 ounce) can crushed tomatoes (I like San Marzano)
  • 1 tablespoon fresh oregano, chopped (2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (2 teaspoons dried)
  • 1/4 teaspoon red pepper flakes (slightly more if you enjoy more heat)
  • Kosher salt and freshly ground black pepper to taste
  • 3 large zucchini
  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup shredded fontina cheese
  • 1/2  cup basil pesto, homemade or store-bought
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, ribboned for serving

img_5458

img_5459

img_5460

DIRECTIONS:

  1. Preheat oven to 425 degrees F.  Lightly oil a 9×13 baking dish or dish of similar size.
  2. Heat the olive oil in a 12-inch non-stick skillet on medium-high heat.  Add Italian sausage or ground lamb, breaking it up with a wooden spoon.  Cook until no longer pink.  Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, along with salt and pepper.  Simmer for 10 minutes or until sauce thickens slightly.
  3. Meanwhile, using mandolin or vegetable peeler, slice the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter.  You should have about 30 strips.  Sprinkle the zucchini with salt.
  4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.
  5. To assemble, spoon the tomato meat sauce into the bottom of the prepared baking dish.  Place two zucchini ribbons on cutting board side by side, and slightly overlapping lengthwise.  Spoon about 1 tablespoon of filling onto the zucchini.  Roll into a coil and place each seam-side down in the dish as you go.  Repeat with remaining zucchini.  Top with mozzarella.  Cover with foil.
  6. Bake for 20 minutes or until the cheese has melted.  Remove foil and broil for 3-5 minutes to lightly brown.  Cook 5 minutes and top with ribboned basil and thyme leaves.

Serves 6

img_5461

“If you cook Italian food, why should you go to a restaurant?”  –Martin Scorsese

The Flavorful Earth

Many years ago, when I was 10 years old, I made my first pie crust.  I had read the ingredients incorrectly and accidentally switched the salt and sugar amounts, making the pie virtually inedible.  Since then I have used refrigerator pie crusts with similar results;  they too were tough, tasteless and inedible.  I love tarts, pies and galettes and wanted to master these at home.  My reluctance to make homemade pie crusts continued until 2 months ago when my surrogate mother Mama Jan Burian offered me a solution.  I had always admired her baking skills and shared with her that pie crusts intimidated me.  She gave me her perfect pie crust recipe.  “It’s virtually foolproof!”, she told me.

Although slightly skeptical, with the encouragement of Mama Jan, I knew I had to try again.  After making the very first one, I regretted getting stuck in the refrigerator section of the grocery store.  My god, it was foolproof!  I am now delighted to report that there is no turning back!  I’m obsessed with savory galettes.  This one has become a favorite; and can be served for breakfast, lunch or dinner.  It comes together quickly and has had favorable reviews.  Thanks Mama Jan!!

SAVORY MUSHROOM GRUYERE GALETTE

MAMA JAN’S PERFECT PIE CRUST

INGREDIENTS:

  • 3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ cup butter
  • 1/3 cup shortening
  • ½ cup ice water

DIRECTIONS:

  1. Pulse flour, sugar and salt in a processor.  Add butter and shortening; pulse until crumbly.  Add ice water and pulse until it forms a ball.  Dust silicone baking mat with flour; place ball on mat and cut in half.  Wrap each half in plastic wrap.  If using for a one crust pie or galette, place one half in refrigerator for one hour; place other half in freezer for future use.
  2. Remove wrapped dough from refrigerator and let stand for 10-15.  Unwrap and place on lightly floured silicone baking mat.  Roll out in a circle of about 16 inches in diameter.  Roll loosely around your rolling pin and place on a large baking sheet lined with parchment paper.

img_5278

img_5279

 

FOR FILLING:

  •  2-3 medium sized shallots, minced
  • 2 12 ounce packages white button or crimini mushrooms, or a mixture of both, sliced 1/4 inch thick
  • 3 tablespoons unsalted butter
  • 1/3 cup white vermouth
  • Kosher salt and freshly grated black pepper to taste
  • 1 tablespoon fresh thyme leaves
  • 8 ounces finely shredded Gruyere or Comte cheese
  • 1 egg lightly beaten
  • 2 tablespoons fresh parsley, chopped

DIRECTIONS:

  1. Preheat oven to 400 degrees F.  In a large non-stick skillet, melt butter over medium heat.  Add shallots and saute until soft, about 6-8 minutes.  Add mushrooms, then thyme leaves and continue to saute as the mushrooms start to sweat out their moisture.  After about 10 minutes add your white vermouth, salt and pepper.  Continue sauteing until most of the moisture is evaporated from pan.  Remove from heat and set aside.
  2. Place your finely shredded Gruyere cheese in a 12 inch circle in the center of rolled out crust; leaving a 2 inch border.  Place your mushroom mixture on top of Gruyere.  Gently fold over border making occasional pleats where necessary.
  3. Brush with beaten egg.  Place in over for 35-45 minutes; or until crust is golden and mushrooms are bubbly.  Let sit for 10 minutes before cutting.  Garnish with chopped parsley.

Serves 2-4

img_5290

img_5289

“I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It’s rustic. And it’s forgiving. You just roll it out flat and then fold it in roughly around the filling.”                       —Viola Shipman

Autumn Leaves

It is cool and has been pouring since yesterday evening, with no sign of letting up anytime soon.  The vantage point from my desk is perfect for watching both weather and nature.  The current on the lake is from the north, and with each puff of breeze, leaves are letting go and baptizing the ground.  It is gray, and natural to turn inward; checking in on one’s feelings, hopes and dreams.

My personality is one of deep feeling.  I emote.  As a recovering DQ, you never have to guess where I’m coming from, because I will tell you, without hesitation.  I do better with small groups of like-minded people, who understand my straight forward presence.  I occasionally offend people with a perceived ‘bluntness’; yet this has been a trait that I have fought hard to adopt.  I was raised in a family that children were to be seen and not heard, leaving me with a feeling of invisibility that lasted well into my 30’s.  Harmony trumped truth in any social situation, regardless of my internal screaming.  Change is hard.

Although many people see me as strong and opinionated, I am also open-hearted, cry easily and rail against injustice, both real or perceived.  I accept that I will always be a work in progress, willing to love and be loved.  Cooking for others is my most sincere form of love.  Nourishment comes in many forms; a kind word, a compliment, or the warmth of a hug.  May we rely on each other for small gifts that are shared openly.  During this season of letting go, may I shed what no longer serves me.

STUFFED ACORN SQUASH

INGREDIENTS:

  • 2 large acorn squash (I like the Carnival variety)
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup wild rice
  • 3 cups water
  • 1 medium onion, chopped fine
  • 3 cups loosely packed, chopped greens (kale, Swiss chard or beet greens)
  • 3/4 cup almond slivers, toasted
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup fresh parsley, chopped for garnish (optional)

img_5171

img_5170

DIRECTIONS:

  1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle.  Scoop out the seeds.  Place the squash cut side up on a rimmed baking sheet lined with parchment paper.  Brush halves with 1 tablespoon olive oil.  Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
  2. Meanwhile, place wild rice and water in heavy medium size pot.  Bring to a boil, then cover and turn down to a simmer.  Cook for 30 minutes to one hour, or until rice splits open and is tender.  This will be determined by the freshness of your rice.  Drain in wire colander and set aside.
  3. In a medium non-stick skillet over medium-high heat, add 1 tablespoon olive oil and chopped onions.  Saute until onions are translucent.   Add chopped greens of your choice and continue cooking until greens are wilted.  Add almonds and dried cherries or cranberries, along with drained wild rice and combine.
  4. Fill each half of squash with filling, and place baking sheet back in oven for an additional 10 minutes.  Any leftover stuffing can be refrigerated and eaten as is or spooned over a salad.  Serve hot with fresh chopped parsley as garnish.

Serves: 4

img_5172

“Listen! The wind is rising, and the air is wild with leaves,
We have had our summer evenings, now for October eves!”
― Humbert Wolfe

I’ve Gone Nuts

Seasonal.  We are entering the threshold of fall.  Tomatoes are waning, sweet corn is done; but there are wonderful options that are showing up at the farmers market stalls.  Peppers, for example are prolific right now.  I love them roasted, and rely on them in jars during winter; but what if you change something traditionally done with roasted and made it with fresh peppers?  Muhammara, a Syrian spread is traditionally made with roasted Aleppo peppers (although jarred roasted peppers work just fine).  It also has bread and walnuts in combination with the roasted peppers.   I wondered what would happen if I used fresh peppers and additional varieties of nuts?  Game on.

FRESH RED PEPPER AND NUT SPREAD

img_5005

INGREDIENTS:

  • 1/4 cup vegetable oil (I use avocado oil)
  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds
  • 1/2 cup walnut pieces
  • 1/4 cup unsalted roasted pistachios
  • 3 medium red bell peppers, about 1 pound, seeded and cut into 2″ chunks
  • 1 medium sweet onion (I used Wall Walla), cut into chunks
  • 1/3 cup toasted bread crumbs
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cayenne pepper

img_5006

img_5007

DIRECTIONS:

  1. Heat oil in a 10 inch skillet over medium heat.  Add walnuts and saute for about 3-5 minutes until lightly toasted.  Remove with slotted spoon and place in bowl of food processor.
  2. Add pine nuts and almonds to same skillet.  Saute for 2 minutes, until lightly golden.  Remove with slotted spoon to plate lined with paper towels.
  3. Add pistachios to food processor bowl and pulse until finely chopped.  Place in medium bowl.
  4. Add red pepper and onion to food processor bowl.  Pulse until fine.  Transfer to mesh strainer to remove liquid.  Let stand for 5 minutes.
  5. Add strained peppers and onions to bowl.  Stir in pine nuts, almonds, breadcrumbs and olive oil.  Season with salt, pepper and ground cayenne.
  6. Serve with crackers of choice. (I use crostini)

Yield: 3 cups

“A recipe has no soul.  You. As a cook bring soul to the recipe.”  — Thomas Keller

 

 

Earthly Delights

It feels like fall today.  Our weather and climate is unpredictable.  This has been our most unusual farm year.  Vegetables that normally grow without issue have struggled or been unable to grow at all.  This has not been a singular issue.  Many of our customers that have small gardens are wondering why they can’t grow certain vegetable this year.  Although there is no definite answer, as Dylan said, “The times they are a changing.”

Although change is definite, it instructs us to be fully present each day to the small miracles that surround us.  Comfort comes in many forms and simple pleasures can sometimes bring the most well-being.  Today it came in the form of warmth.   Our Katadin potatoes are the old Irish famine potato; earthy, creamy, with thin skins, they are exceptional in taste and texture.  When I first came to the farm I thought that a potato was a potato; until I tasted these remarkable spuds.  If you don’t have access to this particular variety, you can use russets.  It’s important to use a variety that breaks down slightly when cooked.  The advantage is a creamy soup without the use of heavy cream.  Make sure you use fresh dill.  It elevates this soup to something distinctive. Although the ingredients are simple, the soup is heavenly.

POTATO LEEK SOUP

INGREDIENTS:

  • 3 pounds of Katadin (or russet) potatoes, scrubbed and cut into chunks
  • 3 medium leeks, using white and pale green parts, scrubbed and sliced thinly
  • 3 tablespoons unsalted butter (I use Kerrygold)
  • 2 teaspoons sea salt, (I use Maldon)
  • 1/4 cup fresh dill, chopped

DIRECTIONS:

  1. In a large pot, over medium-high heat, melt the butter then add the leeks and saute until soft, about 4-6 minutes.  Add the potatoes and salt; then water to cover the potatoes by about an inch.  Bring to a boil, then turn down to medium and cook until the potatoes are soft. (When using fresh potatoes, be aware that these cook much faster than other potatoes that have been cured, or harvested many months earlier).  Taste for salt, add more if needed.
  2. With an immersion blender, blend the soup to thicken, leaving a far amount of chunks.  Add half of the fresh dill.
  3. Ladle into bowls and top with additional dill.

Serves 4-6

4a35ceb7-e014-4f06-8720-0ce8273eadc3

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” — Laurie Colwin

1 … 5 6 7 … 10
Blog at WordPress.com.