From the Farm: Recipes
FOUND IN: Dessert on June 19, 2014
This is one of the easiest of summer desserts, using rhubarb with the bounty of fruits available. Almost any soft summer fruit can be substituted.
Serves 6 - 8
2 1/2 cups rhubarb, sliced 1/2 inch thick
3 cups blueberries (or a mixture with blackberries)
5 pcs candied ginger, thinly sliced
juice of 1/2 orange + 2 tsp grated zest
3/4 cup sugar
2 Tbsp flour
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter, melted
1 tsp salt
1 tsp cinnamon, or more to taste
1/2 cup chopped pecans
Preheat oven to 325° convection or 350° in a regular oven
Combine rhubarb and other filling ingredients and let sit for 5 - 10 minutes.
Blend topping ingredients together, except for the pecans. (They should be reserved.)
Pour fruit/rhubarb mixture into a baking dish. Evenly distribute topping mixture. Put into the oven for 30 minutes or until it is bubbling around the edges. Once filling is bubbling, scatter pecans on top of the mixture and return to the oven for another 5 minutes or until pecans are toasted. Depending on the depth of your baking dish, you may need an extra 10 minutes of baking time. Serve warm with ice cream.
FOUND IN: on March 23, 2013
Prep time: 15 minutes Total cooking time: about 30 minutes
Make sure you have everything ready before beginning this recipe. Once you have started cooking the risotto, you need to be attentive to it, so get rid of other distractions before you start. It will take about 20 minutes to cook the rice, once you have started adding liquid. Everything else for dinner should be ready before you begin adding liquid to the rice. Once cooked it must be served immediately for best results. It does not hold well.
- 8 cups chicken stock, brought to a simmer and kept warm
- 1/4 cup olive oil, divided
- 1/2 medium onion, finely diced
- 1 tbsp minced garlic
- 1/2 cups sliced cremini or baby bella mushrooms
- 2 cups washed swiss chard, stems reserved, both sliced 1/4 inch thick
- 2 cups arborio rice
- 1/2 cup white wine
- 2 tsp salt/black pepper to taste
- 1/2 cup freshly grated parmesan, or more to taste
Heat the stock and keep warm on a low flame.
In a sauté pan, heat 2 tbsp olive oil, add the onion and garlic and sauté until onion are translucent. Add the swiss chard stems, sauté briefly and then add the mushrooms. Cook until the mushrooms are softened. Add the swiss chard leaves, let them wilt briefly, season with a little salt and pepper and then remove from heat and set aside.
Heat a large, straight sided sauté pan, add the remaining olive oil and then the rice. Allow the rice to cook until it is beginning to turn white over medium heat. Then turn up the heat briefly, add the white wine and let cook until almost all of the wine has disappeared. Reduce heat and add one cup of stock. Stir over medium heat until nearly all of the stock has been absorbed. Continue adding stock, 1 cup at a time, and cooking until the stock has been absorbed. A creamy, saucy texture will begin to occur in the pan. The rice is done when it is still slightly al dente (firm but not crunchy). Season it to taste. Add the vegetable mixture. Add the parmesan cheese. Taste one final time and serve immediately.The consistency should be mounding but fluid. It should flow into the serving bowls but not puddle or plop.
Traditionally risotto is served as a course by itself, not as a side dish for other foods. Add a little pancetta to make a complete meal of it.
Hint: you can prep everything up to the point where you add the white wine, ahead of time. Bring the rice back up to medium high temperature before adding the white wine and continue from there.
FOUND IN: on March 23, 2013
Having some clean, prepped greens and fresh fruit in the fridge makes creating a delicious smoothie so much easier. This is one of my go-to quick breakfasts for busy mornings. What better way to get some vegetables into your morning routine? This was a recent favorite:
- 1 cup coconut water (substitute milk, water, or fruit juice as you prefer)
- 1 cup fresh, cleaned kale
- 1 cup fresh pineapple
- 1/2 avocado
- 1 scoop protein powder
- a handful of ice, or as needed
Put the coconut water and kale into the blender and begin to process. Add the cut up pineapple, the avocado and the protein powder. Continue to blend until totally smooth. Add ice as needed to create the consistency you prefer.
Note: Smoothies are a great way to sneak some greens into your kids. If they are suspicious of the green color, add a handful of blueberries or raspberries and turn it a dark purple. I buy frozen berries, whenever I see them on sale, and keep them for smoothies. With frozen items, you may not need any ice at all.
Add 1/2 cup yogurt to any smoothie, for added nutrition.
Other tips: freeze peeled bananas when they get too ripe and use them in smoothies. Add 1 tbsp flaxseed to any smoothie. A tbsp of almond butter can add some protein without the powder. Any cleaned greens can be used to add nutrients and bulk to your smoothies. Strong flavored ones, like mustard or chicory are better in more savory concoctions with other vegetables. Mix it up and use what's in season!
FOUND IN: on March 20, 2013
This is my favorite way to handle beets. It makes peeling them so much easier and they develop sweetness as they cook.
Yield: 4 servings Oven: 350º
- 1 bunch beets
- Olive oil
- salt/freshly ground black pepper
- 1 branch rosemary, optional
Scrub the beets well and trim the tops and tails neatly. Put the whole, unpeeled beets onto a large piece of foil. Bring the sides of the foil up to create a container, and drizzle olive oil over the beets, add the rosemary and seasonings. Bring the foil package together and seal it. Place in the oven at 350º for 30 - 45 minutes, depending on the size of the beets. To check doneness, simply squeeze the beets in the foil. If they give under pressure, they are done. If not, cook longer.
When the beets are done, let them cool until you can handle them. The skins will slip right off and you will have perfectly smooth, beautiful beets. I do this with a paper towel, to minimize red fingers. Serve them as is, slice and create a salad, or add them to another dish. Works with all types of beets.
FOUND IN: on March 20, 2013
A perfect side dish for a simple stir-fry supper or a lovely piece of fish.
Yield: 2 servings
- 1 head leafy chicory, like Castel Franco
- 1/2 sweet onion
- 1 tsp minced garlic
- 1 Tbsp olive oil or Key Lime Oil (see note)
- 1 Tbsp toasted sesame oil
- 2 Tbsp mirin
- Soy sauce to taste
Wash chicory well, stack the leaves, roll and cut them into 1/2 inch ribbons.
Heat a large sauté pan. Add the garlic and let toast gently. Add the onions and wilt them. Add the chicory to the pan, bring up the heat and add the mirin. Put a lid on the pan for 2 - 3 minutes, remove it, and stir the ingredients. Add the sesame oil and soy sauce. Taste and correct the seasoning.
Note: Key Lime Oil can be found in specialty stores or ordered from www.floribbean.com. It is an intensely flavored oil that gives a lift to other ingredients. Use sparingly. It is bold.