Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!
Ingredients:
1 large bunch collard greens, tough stems and ends removed, leaves coarsely chopped
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Collard greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
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Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Ingredients:
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable
Method:
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.
2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).
3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.
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Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!
Ingredients:
1¾ cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
½ teaspoon coarse sea salt
¼ teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
2 cups coarsely chopped parsley
¼ cup shelled, salted pistachios, coarsely chopped
Tahini-Lemon Dressing (see recipe)
Method:
1. Heat oven to 425°. Toss chickpeas with the tablespoon of olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. (This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas.) Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
2. Place grated carrots in a large bowl and toss with parsley. Mix in ⅔ of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios and dig in.
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Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!
Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
8 sausage patties
1 yellow onion, peeled and chopped
2 leeks, white and light green parts only, chopped
2 cups winter squash of your choice, peeled, seeded and chopped into bite-size pieces
8 eggs
Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a medium-sized skillet, cook the sausage patties until no longer pink on the inside, removing to a paper-towel-lined plate to drain. Add the onions, leeks, and squash to the skillet, season generously with salt and pepper, and sauté over medium-high heat in the meat drippings until the veggies are tender. Also remove from the skillet and reserve. Finally, in the same skillet, crack the eggs and fry until the whites are set, but the yolks are still runny. Season eggs with salt and pepper.
3. Divide the warm groats into four serving bowls, then top each with 2 sausage patties, a generous helping of the vegetables and 2 eggs; serve immediately.
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Buckwheat Groats with Cinnamon-Kissed Apples & Raisins
Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.
Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
4 tablespoons unsalted butter
4 apples, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon
½ cup raisins
Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.
3. Divide the warm groats into four serving bowls and top each with a generous helping of the apples, garnishing with a smattering of raisins. Serve immediately.
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Classic Basil Pesto
Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
½ cup freshly grated Grana-style cheese
1 teaspoon coarse kosher salt
Method:
1. Combine basil, pine nuts, cheese and garlic in a blender or food processor. Blend until paste forms, stopping often to push down any basil caught on the sides of the bowl. Then, with the motor running, add the olive oil in a steady stream and blend until smooth. Season to taste with salt, and then transfer to a small bowl.
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Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
F&L white Chanterelle mushroom ragout
¼ cup grated Grana cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the white Chanterelle mushroom ragout and grated Grana, until the ragout is warmed through and the cheese is melted. Season with salt and pepper to taste and sprinkle with fresh parsley, then serve.
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Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Ingredients:
4 pounds fall apples of your choice, peeled, cored and quartered
¼ cup fresh lemon juice
¾ cup organic cane sugar
Pinch of salt
Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.
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Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Ingredients:
1 pound artichokes
2 lemons
3 cloves garlic
Olive oil
Fresh ground pepper
Method:
1. Get a large pot of heavily-salted water boiling. Add the garlic and squeeze in the juice of 1 lemon, then also drop the peel into the pot.
2. To prep the artichokes, first cut the pointy tops off the leaves. Trim away the tough outer leaves and peel the stems. Cut the chokes in half and use a spoon to remove the inner leaves. Put the artichoke in the boiling water and boil until just tender, about 8-10 minutes.
3. Meanwhile, heat the grill to hot. Drain the chokes and drizzle with a good amount of olive oil and grind some pepper over. Place artichokes on the grill cut side down. Grill for a couple minutes until artichokes start to char, then flip and grill them leaf side down.
4. Transfer to a platter and top with extra lemon juice.
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Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.
Ingredients:
1 pound zucchini
3 tablespoons olive oil
2 pieces thick-cut bacon, cut into cubes or lardons
1 tablespoon freshly-chopped thyme
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Trim the zucchini and cut into cubes. Heat the olive oil in a frying pan or skillet, add the bacon and fry until golden brown and crispy.
2. Add the zucchini cubes and fry over brisk heat for 3-4 minutes, tossing them around in the pan from time to time, until the cut sides start to turn golden.
3. Add the thyme and plenty of black pepper, also adding salt, if needed. Season with the lemon juice and serve immediately.
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