Recipes Ideas from the Farm Kitchen
Cabbage Salad with Apples and Walnuts
1 small green cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche or sour cream
2 apples (sweet apples like Fuji)
1/3 cup crumbled blue cheese (optional)
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
Whisk in the olive oil and then the cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
(slightly adapted from SmittenKitchen.com)
Green Beans with Orange and Toasted Maple Pecans
1/2 c pecans
3 T unsalted butter
2 T maple syrup
1 medium onion
1/2 t grated orange zest and 1/3 cup juice from 1 large orange
2 t all-purpose flour
1.5 lbs green beans, stem ends trimmed
2/3 c chicken broth
1 t minced fresh sage
Toast pecans in skilled over medium high heat, stirring occasionally until fragrant about 3 minutes. Off heat, stir in 1 T butter, syrup, and 1/8 salt. Return to medium heat and cook, stirring constantly until nuts are dry and glossy about 45 seconds. Transfer to plate and set aside.
Wipe out skillet. Heat remaining 2 T butter in skilled over medium heat; once foaming subsides, add onion, zest, cayenne and cooked, stirring, until onions are soft, about 2 minutes. Stir in flour until combined, and then toss in green beans. Add broth and orange juice, increase heat to medium high , cover and cook beans until crisp-tender, about 4 minutes. Uncover and cook for another 4 minutes. Off heat, add salt and pepper. Transfer to serving dish, sprinkle with pecans and serve.