Archive for the ‘Eatwell Recipes’ Category
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June 13, 2013
It has been a dream of mine to offer a weekend cooking class/camp for our younger members (9 to 12 year olds). I am hoping to organize at least one of these this year to give it a try, see how it goes and maybe ramp up for next year, or possibly offer a few weekends during the school year.
It would go something like this: drop off late Saturday morning and come back to the farm Sunday evening to enjoy a meal with your child/children, prepared and served by them. The weekend would start with a quick lunch and chance to meet everyone. In the afternoon they would walk out to the fields with Nigel to learn about what is growing and see what we will be using the next day for the dinner. Visit the animals, enjoy a simple supper and make it an early night. In the morning have breakfast then go out into the field to harvest what we need for the big dinner, come back in and get started. Dinner will be family style and early. I am planning on parents arriving back on the farm around 4 and eating before 5.
I would love to do a trial run, so if any of you are interested in having your kids participate please get in touch, drinkwellsofters@gmail.com. Again I am looking at an age group of 9 to 12 year olds and maybe 6 to 8 kids. If there are a lot of older kids who are interested in doing something like this I am open to trying it on a different weekend.
Cost $50.00 per child Thanks, Lorraine
May 22, 2013
5 TB Butter
1/2 Carrot, chopped
1/2 Onion, chopped
8 cups herbs: Cilantro, Chives, Spinach, Sorrel, Lettuce leaves
2 small Potatoes, peeled and cut into chunks
1 TB salt plus to taste
4 cups water or more to cover, OR Eatwell Farm Chicken Stock
Lemon Juice
Optional: croutons, chives, herby oil, sour cream, yogurt to garnish
Melt the butter in a big soup pot. Add the carrot and onion and cook until tender . Add the potatoes, water and salt. Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart. Add the herbs. Taste the soup and salt until the broth tastes good. Blend in batches until it is as smooth as possible. If the soup seems fibrous, pour it through a fine-mesh sieve. This can be served hot or cold.
Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.
May 22, 2013
This past weekend, one of our market crew, Amie Bailey, recommended a book, “An Everlasting Meal” by Tamar Adler. Found the ebook version and started reading first thing Sunday morning. She was right, it is fantastic. Not so much a cookbook, however it does have great recipes, but really more of narrative about food, eating and cooking. Many chapters cover ways of saving or recovering from mistakes like over cooking and under cooking, but what I really loved was the way she explained the process of treating food, primarily vegetables by layering use and process to make multiple meals throughout the week. Tamar recommends putting all your vegetables out on the counter and cooking many of them right away. She particularly likes roasting and light boiling. By doing this preparation step before refrigerating you are half way to a multitude of meals. A great example is the Garlicky Leaf, Stem and Core Pesto which I think would taste wonderful on steamed or roasted broccoli crowns and the pesto itself of course uses the core which so often is simply tossed into the compost bucket. It would also taste great on roasted or boiled potatoes!
Garlicky Leaf, Stem and Core Pesto
from ‘An Everlasting Meal’ Tamar Adler
4 to 5 cups stems, leave, and cores of cauliflower, broccoli, kale, collard greens, Swiss chard, cabbage, sliced or diced into 1/2” pieces
3 cloves garlic
1/2 cup olive oil
1/2 tsp Salt
Water
Put everything in a pot just big enough to hold it and add water to cover by half. Cook it at below a simmer until anything you prod with a wooden spoon is smashable. Keep just enough water in the pot to make sure the bottom’s not burning, adding a little water as you need it. When everything is soft, puree it quickly in a blender or food processor, or simply smash it with a wooden spoon until you get tired, leaving moments of appealing irregular textures.
This is delicious dolloped on toast with grated Parmesan, or treated as a side dish and served with fish or meat, or, with a cup of Parmesan cheese added, mixed with hot pasta.
May 17, 2013
Last week Nigel and I got a preview of the potatoes. They were so incredibly, amazingly delicious we ate fried potatoes and eggs 3 days in a row. These potatoes are not starchy and don’t need to be rinsed before frying and they fry beautifully! Wash well, chop and fry in a pan with a good oil or bacon fat. Add in chopped carrots when the potatoes about half way cooked. Then closer to finish throw in some chopped onion, garlic and some greens, a little arugula or basil. Add a little Eatwell Farm Rosemary Salt or Smoked Chili Salt or some fresh oregano. Eat with fried eggs if you like or just a simple green salad. I guarantee you will want to eat them 3 days in a row too!
May 16, 2013
This past Sunday we had our first Farm Kitchen Class; “Bacon 101”. Taught by Eatwell Farm member Stephen Pocock while his partner Jill Cohen cooked bacon. They are Damn Fine Bacon, and I have to say the name is the perfect description. Unlike the men in my house I do not consume large quantities of bacon, but I do love to cook with it. Really good bacon adds so much flavor and can be used in a wide variety of dishes. With Damn Fine Bacon the flavor is so terrific and strong it only takes a small amount and cooking with bacon is a great way to get just a little meat in a very satisfying way. With the class we offered a bacon inspired lunch featuring bacon/potato frittata, green salad with a bacon/avocado dressing and bacon/pineapple upside down cake. I think everyone enjoyed it as there were no leftovers! Since we have fresh dug potatoes, a treat you will truly enjoy, this frittata recipe worked out perfectly. If you prefer a vegetarian version leave out the bacon and to give it a little punch of extra flavor substitute the bacon for some of the fresh oregano, and for sautéing use a shot of olive or sunflower oil. Enjoy!
Frittata with Potatoes, Bacon, Chard and Cheddar Serves 6 to 8
1 bunch Chard and/or Collards washed and chopped, using leaves and stems
1# Potatoes, washed well 4 to 5 slices Bacon
1/2 cup sliced Onion 1/4 cup chopped Garlic
1 cup shredded Cheddar 1/4 cup Milk or Half and Half
8 Eggs Salt and Pepper to taste
Boil potatoes until barely done, they should be just turning soft in the middle when you test with a fork. Don’t boil them too fast or they begin to fall apart, keep an eye on them because you don’t want mushy potatoes! Drain, cool, then slice to about 3/4” thickness.
While the potatoes are cooking start the bacon. Fry in a large enough pan to cook up your vege. Again, don’t over cook, and save the bacon fat for the chard/collards. When the bacon is finished, remove from the pan, and when cool enough to handle chop into bits. If you are not using bacon go straight to the next step using vegetable oil and add a little oregano while sautéing the onions and garlic.
To the fry pan add the onions, sautéing until shiny, then add the garlic and chard or collard stems cooking a minute or so, then the leaves and the milk or half and half and cook until everything is well wilted and the liquid is nice and creamy. Turn the off the heat and mix in the bacon bit
In a bowl beat the eggs, salt and pepper to taste (if you have flavorful bacon and sharp cheddar you probably don’t really need to add salt or pepper). I line a 9 x 12” baking dish with parchment paper to make serving and clean up a little easier. Layer the potatoes in the baking dish, then the vegetable/bacon mix, sprinkle on the cheddar cheese, then pour the egg mixture over it all. At this point you can rearrange the vegetable mix to distribute evenly. Bake at 350 F for about 40 minutes. I found in my oven that was just a bit too long so test it at 30 minutes to get a sense of how it is going, insert a knife in the center and if it comes out pretty clean you are good to go. You can serve this hot, warm or even cold leftovers. Really lovely with a nice fresh green salad.
May 8, 2013
Keeping with this fermentation theme I thought now is a good time remind everyone of the simple deliciousness that is Miso. Miso, a traditional Japanese staple is usually made with soybeans, but other legumes can be used such as chickpea, fermented with koji. Koji is usually an inoculated rice or barley. Miso is readily available and one of those ingredients I try to always have on hand. When making Miso Soup it is always best to make/cook your soup but add the Miso to your soup bowl. This is recommended for a few reasons, the most important is miso is loaded with beneficial bacteria (probiotics) and they are destroyed when heated, also it has a fairly strong flavor so by adding it to an individual soup bowl you can use as much or as little as you like.
The past few weeks I have been making a big pot of soup and warming up what we need to add to lunch or have with or for dinner. It takes very little time to make a big pot of soup and if you get sick of it before you get through the pot, freeze it for later, or use it as a base for risotto.
2 qts Eatwell Chicken Stock or use Vegetable Stock
1 to 2 TB Olive Oil
2 Onions, chopped
2 Green Garlics, chopped
1 bunch Kale, stems and leaves separated, both chopped
1 bunch of Chard stems and leaves separated and chopped
3 to 4 Carrots washed well and chopped
Salt and Pepper to taste
Miso Paste, red, white or brown whatever is your preference
Sauté onions in olive oil for about 2 minutes on medium heat, don’t let them brown. Add the green garlic and carrots. Sauté another 3 to 5 minutes, stirring. Add the kale and chard stems, stir and cook for about a minute or two, then slowly add the stock. Put in the chopped greens. Let your soup cook on medium heat so the flavor can develop 30 to 40 minutes would be great. To serve put a scant tablespoon of miso in each soup bowl then put a little soup in and stir to dissolve the miso paste. Add more miso if you like then fill your bowl with soup and enjoy!
May 8, 2013
from The Cultures For Health website
(If you like to make yogurt, this website has the best yogurt cultures)
12 to 18 medium Turnips, scrubbed well and sliced 1/8” thick
2 tsp Red Pepper Flakes
6 cups Water
3 1/2 TB Sea Salt
1. Make a brine by combining the water and sea salt. Set aside.
2. Put 1 tsp of red pepper flakes in each of the two 1 quart wide mouth mason jars. Add the sliced turnips, packing until no higher than 1 1/2” from the top.
3. Pour the brine over the turnips and red pepper flakes, pushing the turnips down to release any air bubbles. Make sure brine leaves at least 1 1/2 ” of headspace in jar. Weigh the turnips down so they stay below the brine. *The website recommends using the lid and ring from a regular sized mason jar pushing it in so the brine comes up over the top. This acts a weight to keep your floating vegetables submerged.
Place a lid on the jar and secure tightly. Allow to ferment at a cool room temperature (65 to 80 F) for 3-10 days, burping the jar to release gases for the first few days.
Move to cold storage.
May 1, 2013
From Livestrong.com
4 TB vegetable Oil
6 oz Sirloin Steak, cut into 1” strips 1 tbsp Sriacha Hot Chile Sauce
1/8 tsp Salt 1 tbsp Ginger powder
1 to 2 Green Garlics 1 Onion
6 oz Sugar Snap Peas 2 cups Chard, stems and leaves separated
1 Lemon
Heat a wok over medium-high heat. Add the oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
Add another tablespoon of oil to the wok and swirl. Add garlic, ginger, onions and chile sauce, peas, and thinly sliced chard stems. Cook stirring constantly until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
Add another tablespoon oil to wok and swirl to coat. Add half of the chard leaves and cook, stirring until wilted about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon of oil and chard.
Return everything to wok, heat briefly and season with salt. Squeeze lemon juice, toss to coat and serve immediately.
May 1, 2013
Spring Garlic and Potato Soup with Morel Mushroom Croutons Serves 4
From Terra by Hiro Sone and Lissa Doumani
Soup
2 TB unsalted Butter
1 Russet Potato, peeled, sliced 1/4” 1 cup Spring Garlic, coarsely sliced
Salt White Pepper to taste
3 cups Chicken Stock 1 cup Heavy Cream
To make the soup, melt the butter in a large saucepan over medium heat, add the spring garlic, and sauté until soft. Add the potato and sauté until the outside of the potato is translucent, 2 to 3 minutes. Lightly season with salt and pepper, then add the chicken stock and bring to a boil. Lower the heat to a simmer and cook until the potato is very soft, about 20 minutes. Add the cream and bring to a boil. Puree in a blender until smooth. Strain through a medium-fine mesh sieve. Rinse the pan and return the soup to the pan. Taste and adjust the seasoning. Cover to keep warm. Set aside.
Morel Croutons
4 baguette slices, 1/4 inch thick and 3 inches long 2 TB unsalted Butter
1 TB minced Spring Onion 1 oz Morels, cleaned and halved
2 TB Eatwell Farm Chicken Stock 1 tsp chopped fresh Parsley
Salt and freshly ground Black Pepper to taste
Preheat oven to 350 F. Spread the baguette slices on a rimmed baking sheet pan and bake until golden brown, 3 to 4 minutes. Keep warm. Heat the butter and spring onion in a medium sauté pan over high heat, and sauté until the onion starts to caramelize. Add the mores and sauté until soft, about 2 minutes. Add the stock and bring to a boil, then add the parsley and remove from heat. Season with salt and pepper.
To serve, divide the soup among 4 warmed bowls, mound the morels on the croutons and place 1 crouton n the center of each bowl of soup. Drizzle the morel pan juices over the soup and croutons.
I am going to try this recipe tonight and add a little bit of chopped cabbage and julienned carrots.
April 24, 2013
To get things started bring a large pot of heavily salted water to boil. You will use the same pot and water for all the water cooking.
1 bunch Kale, stems removed and chopped, leaves chopped
1/2 lb carrots chopped
1 cup or more Snap Peas, tipped and chopped, you can blanch them very quickly if you like, or just toss into the final sauce just to warm them a bit
1 lb Pasta, I used Penne because that was what I had on hand
1 Lemon for Zest and Juice
Cook the Kale stems in the boiling water for 1 minute, then add the leaves and cook 2 minutes longer. Remove the kale and put into a bowl of very cold (ice water) to stop cooking. Cook the carrots in the boiling water for 2 minutes, remove and chill with the kale. Drain the water from the vegetables and add lemon zest and juice from 1 lemon. Keep the water in the pot hot while you are prepping the rest of the ingredients as you will use this to cook the pasta.
2 Green Garlics
2 Spring Onions
1 good sized Fennel Bulb
All three are thinly sliced
1 TB Olive Oil
2 TB Butter
1 cup Eatwell Chicken Stock Or Vege Stock
1 cup Cream
1 to 2 tsp Salt
2 to 4 Lemon Verbena Leaves
Parmesan and Pepper to taste
In a large skillet melt the butter in the olive oil. Toss in the onion, garlic, saute for a minute or two, then add the fennel. Cook on medium heat, stirring, allowing these ingredients to just come to the point of turning color. In the meantime, bring your large pot of water back up to boil and start the pasta, cooking to the directions specified on the package. However, if you are using a quick cooking pasta do this at the very end. Add the chicken or vegetable stock and lemon verbena leaves* to the skillet, cook for about 5 minutes on medium high heat to reduce the sauce a bit. Reduce the heat, add the kale, snap peas and carrots, stirring to incorporate into the sauce. Pour the cream over the vegetables and cook on lower temp (so as not to boil). Your pasta should be just about done, drain and add it to the sauce. If your skillet isn’t big enough to handle that all put the sauce back into the big pot and pour the sauce over it, mix well adding the parmesan and pepper if desired then serve.
*I didn’t chop the Lemon Verbena leaves so you can easily remove them from the sauce if you don’t want the flavor too strong. For a burst of flavor you could chop them and add at the very end.
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