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 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

Black Bean and Quinoa Stuffed Peppers

FOUND IN: Entree on October 28, 2012

Yield: 6 - 8 portions

I used Giant Marconi peppers for this dish. They were beautiful and sweet and I love the whimsical shapes. Because they are long, narrow peppers I took a thin slice off, lengthwise, to open them up. Use a sharp paring knife or a teaspoon to remove the seeds and pulp. Here's the recipe:

6 - 8 large peppers, cut open, seeded and ready to fill

1 cup quinoa, cooked (may substitute rice)

1/2 large onion, diced finely

1 stalk celery, diced

1 Tbsp garlic, minced

1 medium tomato, diced

2 Tbs olive oil

1 can black beans, drained

1 cup corn, cut from the cob (optional)

1/2 cup crumbled feta cheese

fresh parsley or cilantro, minced

Preheat oven to 325. Place prepared peppers in an oblong baking dish. In a saute pan, heat olive oil and add onions, celery, and garlic. Cook until onions are transparent. Add tomatoes and corn (if using). Let this mixture cook until tomatoes are soft. Add black beans and quinoa and season to taste with salt and pepper. Add parsley or cilantro and 2/3 of the crumbled feta. Toss lightly and spoon into peppers. Dress the top with the rest of the feta. Add about 1/4 cup water to the bottom of the baking dish. Cover the dish with foil. Cook for 20 minutes and then uncover and cook until brown (another 5 - 10 minutes). You don't want to cook so long that the peppers collapse.

Options: add some cured or smoked sausage or ham to the mixture. I have used chicken chorizo, which was delicious and savory. For a spicier filling, add some diced hot peppers to the filling.

Note: quinoa is prepared like rice. It needs to be soaked for about 5 minutes, rinsed and drained before cooking. Use 1 1/2 cups liquid to 1 cup quinoa. Cook about 15 minutes and then let sit for 5 minutes.

 

From the Farm: Recipes

Watermelon, Feta and Black Olive Salad

FOUND IN: Salad on June 10, 2012

Refreshing! The perfect summertime salad.

  • 1 small red onion
  • 2-4 limes, depending upon juiciness
  • 3-1/2 lbs sweet, ripe watermelon
  • 9 oz feta cheese
  • 1 bunch flat-leaf parsley
  • 1 bunch fresh mint, chopped
  • 3-4 tablespoons extra-virgin olive oil
  • 4 oz (1/2 cup) of pitted black olives
    black pepper
  1. Peel and halve the red onion, cutting into very fine half-moons. 
  2. Put into a small bowl to steep with the lime juice. 
  3. Remove the rind and seeds from the watermelon and cut into triangular chunks (about 1-1/2" in size).  Cut the feta into similar sized pieces, and put them into a large, wide bowl. 
  4. Tear off parsley sprigs to use as a salad leaf, rather than as a garnish, and add to the bowl with the chopped mint.
  5. Add the onion and lime juice mixture over the salad, then add the olive oil and the olives
  6. Toss gently and add black pepper, to taste.  Enjoy!

 

Recipe from Stuart Spisak