Recipes From the Farm

Here are some recipes from the farm featuring produce we are harvesting and enjoying. If you have any recipes you think I should try, send them my way. esporch@yahoo.com. If you make any of these let me know how they came out and send pics. 

Carrot Mash with Orange and Mint

This one comes from Fine Cooking. I made it for Thanksgiving and it was a huge hit. 

Ingredients

2 lb. carrots, peeled and cut into 1-inch pieces

Kosher salt1 oz. 

(2 Tbs.) unsalted butter, cut into 2 pieces

2 Tbs. heavy cream

2 Tbs. extra-virgin olive oil

1-1/2 Tbs. finely chopped fresh mint

1/2 tsp. finely grated orange zest; more as needed

Hot sauce, such as Tabasco, to taste

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with more orange zest, salt, or hot sauce before serving.

(I actually forgot to put in the hot sauce at all and went a little heavy on the orange zest. It was spectacular but there is room to play with these flavors)

Purple Pistachio Pesto

Ingredients

• 2 Cups loosely packed Basil (I used purple but it doesn't really matter what color it is)
• 1/2 Cup grated Parmesan Cheese
• 1/3 Cup Pistachios shelled
• 2 medium Garlic Cloves
• 1/3 Cup Olive Oil
• Salt and Pepper to taste

In a food processor combine basil, Parmesan cheese, pistachios, and garlic cloves. Pulse until roughly chopped and then slowly adding olive oil until it resembles a thick paste. Season with salt and pepper to taste.

Pumpkin Puree

Making your own pumpkin puree is simple and way tastier than the stuff in the cans. This year I prepared two Orange Bulldog pumpkins that we grew at Burge. 

on the vine

harvested

Pumpkin Chuckin'

Instructions: 

Preheat Oven to 350 degrees.

Cut your pumpkin in half and scoop out all the seeds and strings.

The ice cream scoop worked really well

Bake in a casserole dish for about 45 minutes depending on the size of the pumpkin. I had two different sizes so the small one was done quicker. When it is done you should be able to pierce the meat easily with a fork.

You can bake it face up or face down. This one is done. 

Now scoop the flesh out of the skin into a blender, food processor or bowl. Puree with the blender, food processor, potato masher, mixer, anything works just get it really smooth. Some pumpkins will be drier than others. Add a small amount of water (1 Tbsp at a time) if needed. If it is too runny you can drain your puree through a cheese cloth. This is what you should end up with:

Puree Success

You can use it right away, keep it in the fridge for a week or freeze it for a year. I scooped it into 8 1 Qt freezer bags and froze them for future use. 

Future Pumpkin Cookies, Pancakes and Pies! 

Orange Basil Vinaigrette

This simple vinaigrette is delicious with winter radishes and apples sliced thin. 

1/3 Cup Olive Oil

1/4 Cup Orange Juice

1 Small Shallot, Chopped Fine

1 TBSP Honey

1/8 Cup Chopped Basil

1 tsp White Vinegar

Pinch Salt

Buttermilk Cornbread

Nothing in this recipe is from the farm but the cornmeal I used is from the north Georgia mountains, the milk was from Country Gardens Farm, and the cornbread itself was a hit with the crew. 

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (or 1TBSP lemon juice, the rest of the cup milk)
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. (30 minutes is plenty in my oven)

Zucchini Muffins 

From this website

These were delicious and great for breakfast.

Zucchini Muffins Recipe

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

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INGREDIENTS

• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)

METHOD

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin)

Great Green Beans

Saute Green Beens in Olive Oil with a few cloves of Garlic minced. Cook on Med-High heat and stir until beans start to brown. Lower heat and add a few tablespoons of Shoyu Soy Suace and a handful of Cashews. Cook a few more minutes. 

These beans will taste like they were cooked in a pound of salted butter, but they weren't! 

Peach Cobbler

Thanks to Suzi for recommending this recipe from myrecipes.com. It was so easy and delicious. Almost like what my Grandmother used to make. 

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk 
• 4 cups fresh peach slices (I've also added blackberries, which was awesome)
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

• Preparation

  1. Melt butter in a 13- x 9-inch baking dish.
  2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

• 

  I added some blackberries from the farm. 

  
  

  

  This is what it looks like before you bake it.

  
  

  

  This is what it looks like after you take it to the neighbor's for dinner.

  1. 
     
  2. Chocolate and Zucchini Cake 

From Epicurious.com

I made this cake last weekend and am going to make it again. It was gobbled up by neighbors and friends who all asked for the recipe.

Ingredients

• 1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup extra virgin olive oil, plus 1 pat butter or teaspoon olive oil for greasing
• 2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup (packed) light brown sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant coffee granules
• 3 large eggs
• 2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)
• 1 cup good-quality bittersweet chocolate chips
• Confectioners' sugar or melted bittersweet chocolate (optional)

Preparation

1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.

2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.

3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.

4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon—don't overmix. Pour into the prepared cake pan and level the surface with a spatula.

5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.

Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.

Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).

Beet Salad with Goat Cheese and Pistachios

Pre-Pistachios, which I bought and added the next day

1 Bunch of beets

1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped

1 tablespoon balsamic vinegar (optional)

Boil the beets (not the greens) until they are tender and the skins slide off easily when cooled.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.  We like to add some balsamic vinegar in the mix, but it's optional.

When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and toss with dressing, adding the goat cheese.

Cucumber Salad

Slice or dice fresh cucumber.
Mix together rice vinegar, sugar and thai basil and pour over cucumbers.
Let sit for a few hours or over night.
That's all. It's delicious.

Artisan Bread in Five Minutes a Day

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This Video is Really helpful the first time you make it. After you're done this once you'll see how easy it is. I make a batch every 10 days or so and haven't bought bread in 2 month. It's great for slicing, sandwiches, toasting, it holds up to spreading peanut butter and it can be used as pizza dough (recipe coming soon)

This recipe makes 3 large loaves. You make the dough ahead and keep it in the fridge in a container with a lid. I have a large tupperware that I use.

Dough

1 1/2 tablespoons Yeast

1 1/2 tablespoons Kosher Salt

3 Cups Lukewarm Water

6 1/2 Cups Flour

-Mix all ingredients in your large lidded container. Make sure all of the flour is wet and incorporated. 

Let rise for 2 hours on the counter with the lid on loosely

Now you can either make a loaf or put the lid on tight and throw it in the fridge. It keeps for up to 2 weeks.

Dough in lidded container

When you are ready to make a loaf:

-Prepare a small cutting board or pizza peel by layering it with corn meal. 

-Sprinkle some flour on the dough and rub some on your hands. Grab the dough and pull off a grapefruit size ball. You are going to pull the top of the dough around to the bottom until the top is smooth. Place on the corn meal lumpy side down (if this is confusing, watch the video).

Loaf on Cornmeal

-Let rise for 40 Minutes.

-In the oven you will need your top shelf in the center of the over. On the top shelf place either a pizza stone, baking sheet or upside down pyrex with a smooth bottom.  It should be in the oven while it's preheating. You will also need a small dish that can hold 1 cup of water. I use a round cake pan on the bottom shelf.

-Preheat the oven 20 minutes out to 450 degrees. 

-After rising for 40 minutes sprinkle a little flour on the loaf. Score the top of the loaf with a floured serrated knife. 4 or 5 cuts works, just enough to break the top layer so that it expands in a controlled manner. You can make patterns here if you like. 

-Quickly slide the loaf off the cutting board (the corn meal should help, if you didn't use enough it may stick)

-Pour 1 Cup of water into the dish on the bottom shelf. Close door quickly to trap heat and steam. 

-Bake for 30 minutes (although my oven at the farm only needs 25 minutes so this may vary)

-Enjoy within 3 days. If I'm not going to make it through a loaf in 3 days I cut it in half after it's cool. Wrap each half in paper towel and place in a zip lock bag. Put one half in the freezer and leave one on the counter. When you're ready to eat the frozen bread move it from the freezer to the fridge for a few hours, then to the counter. 

Vegetable Hot Pot with Cheese Triangles

Servings : 6+ 

Preparation Time : Total 2 hours with cooking

Ingredients

2 tbsp oil 

All the veggies in a pot, before baking them 

2 garlic cloves crushed 

1 onion, roughly chopped 

1 tsp mild chilli powder 

1lb potatoes, peeled and roughly chopped 

1lb celeriac, peeled and roughly chopped 

12oz carrots, roughly chopped 

12oz trimmed leeks, roughly chopped 

3 cups brown cap button mushrooms, halved 

4 tsp plain flour 

2.5 cups vegetable stock 

14oz can chopped tomatoes 

1 tbsp tomato puree 

2 tbsp chopped fresh thyme 

14oz can kidney beans, drained and rinsed 

Salt and black pepper to taste

For the Topping

2 cups self-raising flour 

1⁄2 cup butter 

1 cup grated cheddar cheese 

2 tbsp snipped fresh chives 

5 tbsp milk

Method

Preheat the oven to 350F. Heat the oil in a large flameproof casserole. Add the garlic and onion and fry over a low heat, stirring occasionally for 5 minutes. Stir in the chilli powder and cook for 1 minute more.

Add the potatoes, celeriac, carrots, leeks and mushrooms. Cook for 3-4 minutes. Stir in the flour and cook, stirring constantly, for 1 minute more.

Stir in the vegetable stock, then the tomatoes, tomato puree and thyme and season well with salt and pepper. Bring to a boil, stirring. Cover and cook in the oven for 30 minutes.

Meanwhile, make the topping. Sift the flour into a bowl and rub in the butter with your fingertips, then stir in half the grated cheese, together with the chives and plenty of seasoning. Add just enough milk to bind the dry ingredients and mix quickly to form a soft dough.

Pat out the dough to a round, about 1 inch thick. Cut it into 12 triangles. Brush with a little milk.

Remove the casserole from the oven and stir in the kidney beans. Overlap the triangles on top, and sprinkle the remaining grated cheddar cheese. Return to the oven, uncovered for 20-25 minutes, or until the scone topping is golden brown and cooked through.

Serve at once.

Notes: The first time I made this recipe I followed it to a tee. It was delicious. However, I believe that recipes are more guideline than actual rule. This time I used the bones of this one to feature what we are currently harvesting on the farm. Instead of potatoes and celeriac I used our amazing beets. For leeks I used out green onion leaves. The carrots and thyme were fresh from the farm and I added zucchini and zephyr squash from the farm as well. For the chives in the topping I used some really young green onion leaves. It was so much fun to harvest after work and go home and put all that fresh food together. I did not get a picture of the finished product but I'll probably make it again when the potatoes come in. 

Green Salad with Cilantro-Lime Vinaigrette

Ingredients:

1/4 cup lime juice 

2 tablespoons rice wine vinegar 

2 tablespoons honey 

2 tablespoons orange juice 

1/2 teaspoon Dijon mustard 

1/4 cup chopped cilantro 

2 tablespoons minced shallot 

1 teaspoon minced garlic 

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper 

1/4 teaspoon cumin 

1/4 cup extra virgin olive oil 

1 bag of salad greens 

1 cup sliced fresh strawberries

1/2 Cup Pecans

Directions:

1. Whisk together the lime juice, rice wine vinegar, honey, orange juice and Dijon mustard in a medium bowl. Stir in the cilantro, shallot, garlic, salt, pepper, and cumin. Whisk in the olive oil in a thin stream.

2. Dump the greens into a large salad bowl and top with the strawberries and pecans

3. Gently toss with the dressing.

Yield: 4-6 servings Prep time: 10 minutes

Steamed New Potatoes

These are small potatoes freshly dug. They have a thin skin. One had a white skin and flesh and the other had a purple skin and flesh. None were more than 4 inches long but most were about 2”.

Because of an episode of The Splendid Table I heard I decided to give them a delicate treatment so that I could really taste them. 

I took a handful, rinsed them well and put them in a covered pot with an inch of water. I let them steam for about 20 minutes. This would probably be better with a steaming basked but I don’t have one here and this method worked fine.

While those were steaming I combined a few tablespoons of coconut oil with some crushed garlic, sea salt and black pepper.  (you could use olive oil or butter)

Once the potatoes were soft but still in one piece I took them off the heat and drained the water. Then I added the oil with the seasoning into the pot and stirred to coat the potatoes. I was really able to taste the potato flesh and they just dissolved in my mouth.

Roasted Golden Beets with Sweet Potato and Fresh Carrots

I just love what oven roasting does to root vegetables. They come out soft and sweet. These golden beets were sweet to begin with and even better when they came out.

Golden Beets peeled and cut into 2” squares

Sweet Potato peeled and cut into 2” squares

Carrots peeled and cut into 2” pieces

Put all veggies together in a pyrex baking dish, drizzle olive oil on top (enough to coat). Sprinkle with salt, pepper and Thyme. Mix well to coat everything. Bake at 400 for about 30 minutes or until veggies are tender and starting to brown.

Kale Salad

One Bunch fresh Kale

Balsamic Vinegar

Golden Raisins

Cashews

Wash Kale and remove stems. Roll leaves together and slice into small strips. Mix Kale in a bowl with enough balsamic (or other) vinegar to coat. Mix in raisins and cashew. Cover and leave in the fridge over night. The vinegar will soften and somewhat cook the Kale. The next day all of the flavors are melded and this makes a good, cold and hearty salad. Perfect for a break from the heat.

Spaghetti with Strawberries

Spaghetti with Strawberries-Kid Approved!

1 pound good-quality dried spaghetti (like Setaro)
4 tablespoons extra-virgin olive oil, plus more for finishing
1 pound ripe strawberries, cleaned and halved
2 tablespoons good aged (eight-year-old) balsamic vinegar
1 cup San Marzano tomato purée
4 ounces reserved pasta water
Sea salt and freshly ground black pepper to taste

Cook the pasta in rapidly boiling salted water until al dente. 

In a large sauté pan, warm the olive oil and half of the strawberries over medium heat. Cook until the strawberries start to release juice. Add balsamic and reduce by half. 

Add tomato purée, the rest of the strawberries, and the reserved pasta water, and reduce by half again until the sauce thickens. Season to taste.

Toss with spaghetti. Finish with olive oil and black pepper.

Crispy Fried Beets with Yogurt Dipping Sauce

Crispy Fried Beets with Yogurt Dipping Sauce
I really didn't even need a fork for this meal. 

I made this with our Golden Beets but you could use any root vegetable including Potatoes, Sweet Potatoes etc


Peel and slice the beets very thin
Heat some oil in a pan, add beets and fry until crispy around the edges
Place on a paper towel or something to absorb the oil


Combine in a blender or food processor- Plain yogurt (Greek is great), chives, garlic and I added radishes because we had them. Blend until solids are in small chunks.


Serve beets hot and yogurt cold. 


Dip, eat, repeat. 

Zucchini Blossom after being picked

Fried Zucchini Blossom

Stuffed and Fried Zucchini Blossoms

-Carefully open the petals of the Zucchini Blossom
-Cut out the stamen
-Stuff with filling of your choice. I used a spoonful of Quinao for Kathy who is vegan. For myself I added a dab of goat cheese. 
-Close petals and twist ends together
-Dip in batter- I used flour and water but you could use any batter or breading, drain excess
-Fry lightly in oil until crisp on the outside
-Serve immediately

French-Style Salad Turnips

I made this recipe for dinner tonightwith our Hakurei turnips. I used earth butter which is a vegan butter replacement so that my room mate could eat them too. These turnips are really growing on me and this recipe was delicious. It comes from our farm manager Cory with two words of advice: 1) go light on the water and 2) don't overcook.

-1 bunch turnips, greens removed and reserved for another use (compost in my case)
-1/4 cup of water, or enough to barely cover turnips half-way
-2 tbsp butter
-2 tbsp sugar
-white wine (I didn't have any on hand and used white whine vinegar)

combine turnips, water, butter and sugar. Cook on high until liquid has evaporated. Deglaze with a little white wine, and eat immediately.

French-Style Salad Turnips. Yum.

Recipes from Cory that I haven't tried yet: 

(Once I do try them I'll add pictures and move them up)

Baby Choi With Onions

We really enjoy growing and eating Asian greens. They thrive in the heat, and they add a great complement to meals especially later in the season, when green are hard to come by. Don't be put off by the different names and strange appearances from your usual grocery fare. They follow the same rules of other greens, namely don't overcook, and allow the natural flavors to come through.

3 tbsp whole roasted peanuts

1/2 tsp red pepper flakes
pinch of salt
2 heads baby choi
2 tbsp peanut oil
2 spring onions, finely chopped
2 tsp minced ginger
1 Tablespoons soy sauce
1 tsp cornstarch mixed in 3 tbsp water
1/4 cup chopped cilantro

Heat a teaspoon of peanut oil for about 1 minute and add in the peanuts, pepper flakes pinch salt. Set aside.

Slice the stems off of 1 bunch of bok choi, and cut them into ½ inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the rest of the oil until very hot(smoking) then add the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems and leaves and stir-fry until wilted and glossy, about 2-3 minutes. Add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.

Marinated Choi Sum and Radishes

Choi Sum is what would happen if broccoli married pac choi and had a baby. Our choi sum is quite small, but it is tender, delicate and delicious! This is a great little side dish/salad, it makes a nice simple meal served with rice and grilled chicken or fish.

-1 bunch radishes, sliced thin on a mandolin if possible

-1 bunch choi sum or pac choi, chopped finely 

-1 spring onion, sliced thin

-3 tbsp rice vinegar

-1 tbsp soy sauce

-1 tbsp sugar

-3 tbsp oil (grapeseed oil or light olive oil works best)

-2-3 tbsp orange juice

-toasted sesame seeds (optional)

Mix dressing separately, and then toss with other ingredients. Let marinate for at least 30 minutes, sprinkle sesame seeds on top