From the Farm: Recipes

Broccoli and Goat Cheese Frittata

FOUND IN: on January 06, 2013

One of my favorite ways to insure that we eat a good breakfast during the week is to prepare a frittata on the week-end. Today mine will have broccoli and winter onions, because that's what I have on hand. It could as easily be spinach or roasted root vegetables or sausage, peppers and onions. I make this in a cast iron skillet, but any deep saute pan will do.

Yield: 8 portions

Preheat oven to 325 F

  • 1 dozen large eggs, scrambled
  • 1 - 2 Tbs minced fresh chervil or  parsley, to taste
  • salt and freshly ground black pepper, to taste
  • 2 Tbs Olive oil
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 bunch green onions, green and white parts separated, thinly sliced
  • 1 bunch broccoli, stems thinly sliced or diced, florets separated
  • 1/4 cup chicken stock or water
  • 2 - 4 oz goat cheese, crumbled or cut into olive-sized blobs (can substitute feta or even white cheddar, if you prefer)

Combine the fresh herbs, green parts of the green onions and seasonings with the eggs and set aside.

Heat the saute pan over medium heat until it feels warm when you hover your hand over it. Add the olive oil and turn the pan to coat well. Add the sweet onions, garlic, and the white parts of the green onion to the pan and let cook 2 - 3 minutes.

Add the broccoli stems and let them cook another 2  minutes, or until slightly tender. Then add the broccoli florets and the 1/4 cup stock or water. Bring to a simmer, put a lid on the pan, reduce the heat and let this steam about 2 minutes. Remove the lid and let any excess liquid evaporate. Distribute the goat cheese evenly over the mixture in the pan.

Pour the egg mixture over the hot vegetable mixture. Turn the pan gently to make sure the egg mixture has evenly distributed and that the vegetables are buried in the egg mixture. Slide the pan into the preheated oven. Cook for about 20 minutes. Watch carefully because the time will vary depending on the depth of your pan and the material it is made of. The frittata is done as soon as the center is set and does not jiggle when shaken.

You can serve this immediately, sliced in wedges. It makes great left-overs for a quick breakfast when reheated and travels well.

Variations: a little bacon never hurts; all sorts of left-over sauteed or roasted vegetables can be added or used as the main event, as well as sun-dried tomatoes, olives, and mushrooms. If you use fresh tomatoes, either roast them ahead of time to dry them out or  dice them, add a little salt and saute over high heat to remove most of the juice before adding the eggs.

From the Farm: Recipes

Turkey Soup with White Beans and Dill

FOUND IN: on January 04, 2013

This is a satisfying soup for a cold winter night. Serve with crusty bread and you really don't need anything else.

  • 2 -2.5 qts turkey stock
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 small white potatoes, peeled and diced
  • 1 parsnip, peeled and diced, optional
  • 1 small turnip, peeled and diced, optional
  • 1/2 bunch of kale, washed and sliced
  • 1/2 bunch dill, minced
  • 1 can white beans, drained and rinsed
  • 1 1/2 cups diced turkey meat
  • salt and pepper to taste

Prepare vegetables, bring stock to a simmer in a soup pot, heat an iron skillet or saute pan. Add olive oil to the saute pan. As soon as the oil is hot, add the onions and saute until translucent. Then add celery and carrots and saute another 3 minutes. Add the sauteed vegetables to the simmering stock pot. Cook in the stock for about 10 minutes. Then add the potatoes, parsnip, and turnip (if using). Let simmer another 15 minutes, or until vegetables are tender. Add the kale and let it wilt into the soup. Add the dill and the drained white beans. Add more stock or a little water, if needed. Bring the soup back to a simmer and add the turkey meat. Heat through. Season the soup well with salt and pepper.

From the Farm: Recipes

Turkey Stock

FOUND IN: on January 04, 2013

One of the things I always do before Thanksgiving and Christmas, to streamline things, is make turkey stock a week or two ahead of time and freeze it. This allows me to also make my dressing ahead of time and gives me flavorful broth to make the gravy. However, it's also an easy way to make any delicious white-stock-based soup. I'm a big fan of brothy soups, so I do this as soon as I've used up the stock in my freezer. I also save every roasted chicken carcass in a ziplok bag in the freezer and add those to the pot as well. Of course you can substitute broth in a box, but once you get used to having your own stock, it will be harder to "settle". (Confession: I still do it when I have to.) Then after I've cooked the turkey, I use the carcass to make another batch for the inevitable turkey soup.

Turkey Stock

  • 1 package turkey wings, about 1 - 1.5 lbs, or 1 turkey carcass, meat removed
  • 2 carrots, cut in 1/2 inch pieces
  • 2 stalks celery, cut in 1/2 inch pieces
  • 1 large onion, diced in 1/2 inch pieces
  • 1 or 2 bay leaves
  • 1 handful parsley stems

Put the wings or turkey carcass into a large stock pot and cover with cold water. Bring this mixture to a simmer while you prepare the other ingredients. Once the pot begins to simmer, use a ladle to skim off any foam or impurities that rise to the surface. Continue to skim, throughout the cooking process. Do not let the pot boil.

Once you have skimmed the first time, you may add the rest of the ingredients.  The more you skim, the clearer the stock will be. There is a lot of good meat on the turkey wings, so after about an hour, you can lift the wings out, cool slightly, remove the meat, and return the bones to the stock. This is a little messy, but worth it, for the extra protein to add to your soup. By the time the stock is fully cooked, the wing meat will be pretty dry and stringy. Allow the stock to simmer for 3 - 4  hours.

Place a fine mesh colander or strainer over a bowl* large enough to hold the stock. If you have cheesecloth, line the strainer and your stock will be clearer. Pour the stock through the strainer, catching all of the debris in the colander. Set 5 or 6 quart-sized deli containers in the sink. From the bowl, pour the stock into the containers. Fill the sink with cold water to cool the stock. As soon as the containers are cool enough to handle, drain the sink, cover and put the deli containers into the refrigerator or freezer. I always label them with the product name and the date it was made.

Nothing makes me happier than  finding quarts of frozen stock waiting for me when I open my freezer. They fit neatly in the door and are quick to thaw and use. It's a great way to start the Soup Season!

*a restaurant stainless steel bowl, 8 qt size, with a small lip is perfect for this task. Lightweight, easy to pour from, easy to clean. If you don't have one, they are very inexpensive. Treat yourself.

From the Farm: Recipes

Apple, Radish and Red Onion Salad

FOUND IN: Salad on October 29, 2012

Makes 4 - 6 plated salads

It's fall and time to celebrate apples! Any crisp apple: Cripps Pink, Pink Lady, Arkansas Black, or even Granny Smith Apples all work well in this recipe. I think it's fun to use more than one type, to enjoy the textures and subtle differences in flavor.

  • 2 crisp apples, thinly sliced
  • juice of 1/2 lemon
  • 1 tsp lemon zest
  • 1 bunch French Breakfast radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 stalk celery or fennel branch
  • 1 Tbs fresh lemon thyme leaves, minced
  • 2 small heads butter-type lettuce
  • 1 Tb olive oil, or to taste
  • 1 Tb rice vinegar, or to taste
  • Kosher salt and freshly ground black pepper

Slice apples, thinly and toss with lemon juice in a bowl. Add radishes, onion, celery or fennel and thyme. Toss all together with olive oil, rice vinegar, lemon zest, salt & pepper. Season to taste. Arrange on plates with lettuce and drizzle with a little of the dressing from the bowl.

Options: I love crunchy, crisp salads in the cooler season. There are 2 ways I do this type of salad. The thin slices look very elegant when plated, but sometimes it is fun to dice the fruits and vegetables, instead. If you make an effort to dice each item to a similar size and shape, it is remarkable what a difference it makes in your mouth. With the French Breakfast radishes, I use them as my guide, cut them in quarters, lengthwise, and then slice them into about 1/4 " slices. Then I cut the apples, celery, and onions to match the size of the radishes.