Farm Kitchen Recipes
Turnip, Leek and Potato Soup - CSA Member, Stephanie recommends this recipe and uses her emersion blender at the end after removing bay leaf. Even the kids love this soup! Thanks for sharing, Stephanie!
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 garlic cloves, minced
2 pounds turnips, peeled and diced
1 large russet potato (about 3/4 pound), peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste
Chopped fresh tarragon and/or chives for garnish
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls, garnished with chopped fresh tarragon and/or chives. (You can make this a day or two ahead and reheat.)
(Source: New York Times Cooking)
Simple Make-Ahead Cranberry Sauce
12-ounce fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.
(Source: Ina Garten)
Ultimate Fall Salad – With a good amount of recipe sharing happening here at the farm, I'm sharing what I planning to serve for one of our Thanksgiving sides.
1 small butternut squash
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch chopped kale or spinach (about 6 cups)
3/4 cup chopped walnuts
1 1/2 cups cooked farro
1/2 cup dried cranberries
2 cups chopped apples (about 2-3 apples)
4 ounces shredded Pecorino-Romano cheese
1/4 cup freshly squeezed orange juice
1 tablespoon Dijon mustard
2 tablespoon chopped shallot
Peel, scoop out seeds, and cube butternut squash. Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
In a medium skillet over medium heat, toast walnuts until golden brown and fragrant. Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined. Dress salad immediately, or keep dressing on the side and dress your salad as you go.
(Source: Cooking Light)
Roasted Sweet Potatoes with Garlic and Chile - We've also made this Parmesan cheese sprinkled over the top (instead of chile). Its an easy family favorite at our house.
1½ pounds sweet potatoes, unpeeled, cut into ½-inch wedges
2 tablespoons olive oil
1 teaspoon hot chili sauce (such as Crystal, Texas Pete, or Sriracha)
1 garlic clove, grated
Preheat oven to 425°. Toss sweet potatoes with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp. salt. Roast until tender and browned in spots, 35–40 minutes. Remove from oven; while still hot, toss potatoes with hot chili sauce and garlic. Season with salt.
(Source: Bon Appetit)