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

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!