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

Portuguese Kale Soup

FOUND IN: on December 16, 2012

Here's a way to turn those winter greens into the main event. Many years ago, my husband and I lived on the beautiful coast of Rhode Island  Just down the road from us was a Portuguese diner that featured this simple and hearty soup. It became a staple in our repertoire. It includes 2 traditional sausages from that area, chourico (pronounced "shorice") and linguica (soft "c"). However, I have made it with many sausage substitutes and it is always satisfying.

Yield: 8 portions                         Prep Time: 15 minutes                                   Cook Time: 20 - 30 minutes

  • 1 lb chorizo (links, not bulk) or andouille sausage (or 1/2 lb each of chourico and linquica, if you can find them)
  • 1 large onion, diced
  • 2 stalks celery, sliced
  • 2 qts chicken stock, more if desired
  • 1 lb waxy white potatoes, peeled and diced
  • 1 can white beans, drained & rinsed
  • 1 bunch kale, stems removed, washed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

Pierce the sausages to prevent bursting and brown them, whole, in a saute pan, until they are firm and evenly brown. Set aside and let cool. Pour off some of the fat in the pan, leaving just enough to saute the onions and celery.

Saute the onions and celery in the pan and put them, along with the diced potatoes, in a large pot with the chicken stock. Bring to a simmer. Slice the sausage into bite sized pieces and add to the pot. When the potatoes are nearly cooked, add the kale and let it wilt. Skim off any excess fat from the soup as it simmers. Add the beans, season the soup with salt and pepper, and serve with crusty bread.

Hint: cut the greens into smaller than usual pieces so that they can be eaten with a spoon without dribbling.

This soup can be served as a hearty stew, with less liquid and more solids, or as a brothy soup. Add more or less chicken broth to your particular preference.

From the Farm: Recipes

Roasted Root Vegetables

FOUND IN: Entree, Sides on December 15, 2012

Nothing is easier than roasting vegetables, and when I am pressed for time and find myself with too many vegetables, it is my go-to solution. Once roasted, they have so many uses that I am always happy to have a large batch and none ever go to waste. Choose as many of these root vegetables as you like, or only one.

  • Beets
  • Sweet Potatoes
  • Parsnips
  • Turnips
  • Rutabagas
  • Carrots
  • Onions
  • Garlic Cloves, whole
  • Olive Oil
  • Sherry vinegar (or rice or white wine vinegar)
  • Rosemary, fresh, optional (don't use dried here)

Here's the method: Choose any or all of the above vegetables. Preheat oven to 375. Prep time: 10 minutes. Cooking time: 30 minutes, approximately.

Peel the vegetables, cut them into rather large pieces and as similar in size and shape as possible. I.e., if beets are small, I half them, but if large I quarter or cut in eights, so that all pieces cook evenly. With parsnips or carrots, I cut them on the diagonal in 1/2" wide pieces, etc. Cutting large pieces saves time, too.

In a large, wide bowl, put 2 TBS olive oil, 1 TB sherry vinegar (or substitute), 1 tsp kosher salt and a few grinds of black pepper. Swish this around a little, then add in all of the vegetables  and lightly toss them together until coated. Pour the coated vegetables into a large roasting pan, add a branch of fresh rosemary and put into the oven. Set a timer for 15 minutes.

After 15 minutes, drizzle about a tsp of honey over the vegetables and add 1 TB butter. Stir the vegetables gently. The butter and honey are to help give them a crisp, brown skin, not to over-sweeten them. By themselves, the vegetables are plenty sweet, so don't overdo it.  Check every 5 to 10 minutes until the vegetables are nicely browned and pierce easily with a knife.

What to do with them?

  • Serve them as-is, with any roasted meat, poultry or fish. Having these in the fridge makes dinner so easy!
  • Serve them as an entree with cooked greens or a salad. (So satisfying that you will not miss the meat.)
  • While warm, puree some of them, add vegetable or chicken stock, season and create a hearty soup. Serve with crusty bread. Hint: if you are planning to puree them, don't roast them too brown.
  • A puree of roasted vegetables makes an elegant side dish, or sauce, with thinly sliced pork or beef.
  • Let them cool slightly and arrange them over tender winter salad greens for an unusual and delicious salad. Dress with a little more vinegar and olive oil.
  • Slide them into a crusty roll with a slice of left over meatloaf, tomato sauce and sliced mozzarella, wrap in foil and heat. Lunch!