Farm News

Roasted Cauliflower Steaks

romanesco, roman cauliflower
Roasted Cauliflower Steaks with Brown-Butter Grape Sauce and Farro
 
Ingredients
  • ¾ Cup Semi-Pearled Farro
  • 4 Ounces Seedless Table Grapes
  • 2 Ounces Arugula, Leaf Celery, or Frisée plus the cauliflower leaves
  • 1 Head Cauliflower
  • 1 Lemon
  • 1 Bunch Rosemary
  • 4 Tablespoons Butter
  • 3 Tablespoons Hazelnuts or Almonds
  • 1 Red Onion
  • ⅛ Teaspoon Paprika or dried chili powder

Instructions
  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off the leaves of the cauliflower. Slice the cauliflower into 1-inch-thick pieces (keeping them as intact as possible); place on a sheet pan. Finely chop the arugula (or other greens) and the cauliflower leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Halve the grapes. Peel, halve and thinly slice the red onion. Roughly chop the hazelnuts or almonds. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.
  2. Drizzle the cauliflower with olive oil and season with salt and pepper; gently flip to thoroughly coat. Roast 15 to 25 minutes, or until browned and tender when pierced with a knife. Remove from the oven and set aside in a warm place.
  3. While the cauliflower roasts, add the farro to the pot of boiling water. Cook 16 to 20 minutes- just until tender. Drain thoroughly and transfer to a large bowl. Add the finely chopped greens and lemon zest; drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Rinse and wipe out the pot.
  4. While the cauliflower continues to roast, in the pot used to cook the farro, heat the butter on medium-high until hot. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
  5. Add the grapes, onions, hazelnuts or almonds and half the rosemary to the pot of browned butter; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until well combined and fragrant. Turn off the heat. Stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.
  6. Divide the dressed farro between 2 plates. Top with the roasted cauliflower. Spoon some of the sauce on top. Garnish with the paprika and remaining rosemary. Enjoy!

Notes
Adapted from a recipe by Blue Apron.

 

Read more

Collards and Hummus

collards with dew drops
Collards and Hummus
 
The chickpeas available in this week’s share come from our friends at Timeless Seeds in Montana. These certified organic ‘black kabuli’ chickpeas can be used as you would regular chickpeas, most notably as the feature ingredient in hummus.
Ingredients
  • 1 ¼ cups dried chickpeas
  • 1 teaspoon baking soda
  • 1 cup plus 2 tablespoons light tahini paste
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • Salt
  • 6 ½ tablespoons ice-cold water
  • Carrot tops, parsley, or celery leaves finely diced, as well as chili pepper flakes added to taste are standard additions to my “farm hummus”

Instructions
  1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6½ cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
  3. Drain chickpeas. You should have roughly 3 cups now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1½ teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  4. Add chopped herbs or chilis as desired and mix well.
  5. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

Notes
Julia Moskin from the NY Times writes, “The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product.”
Adapted from a recipe by Yotam Ottolenghi, from Jerusalem: A Cookbook.

 

Read more

Fried Spiced Lentils

golden lentils heart
Fried-Spiced Lentils
 
I found this recipe by Chef Kay Chun in Food & Wine Magazine. I made several batches, and seasoned them all differently- just like popcorn. My favorite combinations included: rosemary, dried and crushed parsley and carrot tops, and a hot pepper mix. Add salt and start snacking!
Recipe by:

Ingredients
  • 2 cups red* lentils, soaked for 1 hour and drained
  • Canola oil**, for frying
  • ¼ teaspoon smoked paprika
  • Kosher salt
  • Pepper

Instructions
  1. Soak the red lentils in water for 1 hour. Drain and pat the lentils dry with paper towels. In a large cast-iron skillet, heat ¼ inch of oil until shimmering. Fry the lentils in batches, stirring, until yellow and crisp, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain. In a small bowl, toss the fried lentils with the paprika, season with salt and pepper and serve.

Notes
*I used Harvest Gold Lentils.
**I prefer to use organic safflower oil or a neutral flavored organic coconut oil in lieu of canola oil.

 

Read more

Blistered Shishito Peppers with Miso

shishito peppers
Blistered Shishito Peppers with Miso
 
“Finger-long and typically mild (one in 10 is spicy), shishito peppers are sauteed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.” —Wine & Food Magazine
Recipe by:

Ingredients
  • 1½ tablespoons brown rice miso
  • 1½ tablespoons sake
  • 1 tablespoon canola oil (preferably cold-pressed)*
  • 1 small dried red chile
  • ¾ pound shishito peppers
  • 1 tablespoon minced peeled fresh ginger

Instructions
  1. In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.

Notes
*I prefer to use organic safflower oil, organic butter or a neutral flavored organic coconut oil in lieu of canola oil.

 

Read more

Shirazi Noodle Salad

mint
Shirazi Noodle Salad
 
By Diana Rodgers, RD. Sustainabledish.com
Recipe by:

Ingredients
  • 2 medium cucumbers
  • 1 medium zucchini
  • Juice of 1 lemon
  • ¼ cup cold pressed, extra-virgin olive oil
  • 2 cups cherry tomatoes (or diced tomatoes)
  • ½ cup minced fresh parsley leaves
  • ¼ cup minced fresh mint leaves
  • ¼ cup very thinly sliced red onion (best done on a mandolin)
  • Sea salt and ground black pepper

Instructions
  1. With a spiral slicer*, slice the cucumbers and zucchini into noodles and place in a bowl.
  2. Toss with the lemon juice, olive oil, cherry tomatoes, parsley, mint and red onion. Season with salt and pepper to taste.
  3. *NOTE: If you don’t have a spiral slicer, you can use a vegetable peeler or mandolin to make long strips of cucumber and zucchini.

 

Read more

Caramelized Beans, Onions and Peppers

sweet peppers
Caramelized Beans, Onions and Peppers
 
April says: This recipe makes a lot of sauce, so don’t hesitate to double the quantity of sweet peppers and onions if you want a lighter dish.
Recipe by:
Cuisine: Vegetarian

Ingredients
  • 1 pound fresh green beans, trimmed and cut to 2-3″ lengths
  • ¼ cup tamari or soy sauce
  • ½ cup peanut butter or other nut butter
  • 1 TBLS toasted sesame oil
  • 1 hot pepper diced fine (use a variety suited to your tolerance for heat)
  • 2 TBLS cooking oil
  • 1 medium-size sweet frying pepper, sliced into ¼” strips
  • 1 medium-size sweet onion, sliced into ¼” strips

Instructions
  1. Add green beans to boiling, salted water and cover. Cook 3 minutes, then drain well, pressing between towels to remove excess water. Heat oil in a large frying pan on medium high heat. Add minced hot pepper and cook for 1-2 minutes. Add sweet frying pepper and onion and stir often for 5-8 minutes or until onions are translucent. Add green beans, cook for 3 minutes or until all vegetables are fork tender.
  2. While vegetables cook, mix the dressing. In the bottom of a serving dish or medium sized mixing bowl, stir together tamari, nut butter and sesame oil with a fork until uniform in consistency.
  3. Once the vegetables are cooked, carefully pour the green bean mixture into the serving bowl and stir to coat.

 

Read more

Lemon-Dill Green Beans

Lemon-Dill Green Beans
 
Prep time

Cook time

Total time

 

Adapted from a recipe posted on Eatingwell.com. The lemon-dill sauce is delicious on anything from poached salmon to hot potatoes and cold green salads, steamed asparagus to freshly sliced heirloom tomatoes.
Recipe by:

Ingredients
  • 1 pound green beans, trimmed
  • 4 teaspoons chopped fresh dill
  • 1 tablespoon minced red onion
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Instructions
  1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
  2. While the beans cook, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

 

Read more

Pork Chops with Grilled Plums and Sweet Onions

Pork Chops with Grilled Plums and Sweet Onions
 
Thanks to CSA members Karen and Casey Puyleart for this recipe and for all the (sight unseen) ways they contribute to the AJF community. For the record, I wouldn’t hesitate to double the sweet onion/plum mix and eat it all by itself.
Cuisine: main course, meat

Ingredients
  • 4-5 pork chops from a well-loved pig
  • ¼ to ½ tsp sea salt & black pepper, each
  • ½ a sweet onion, cut into slices
  • 5 or so plums, pitted and cut in half
  • 1 tbsp ginger, minced
  • 1 tsp of coriander
  • ½ teaspoon dried mustard
  • 1 tbsp cider vinegar
  • 2 tbsp coconut oil, divided

Instructions
  1. Heat the grill to approximately 470 degrees. Sprinkle the chops with salt and pepper and place them on the grill. Melt coconut oil into a heated saucepan, about 2 teaspoons. Once melted, remove pan from heat and toss in ginger, coriander, vinegar, and mustard, then stir. Remove mixture from pan and set aside for now. Save pan to use for onions (below).
  2. While pork chops are cooking, brush the plums and onions with coconut oil. Place plums on the grill and turn once, approximately 5 minutes total. Keep an eye on the plums and chops so they don’t burn. Toss some coconut oil and the onions into pan and cook until soft. Once plums are done, slice in half and put them in the pan with the onions as well as the spice mixture and mix thoroughly.
  3. Serve the plums and onions over the pork chops. Note: use a refined coconut oil for a more neutral flavor.

 

Read more

Cilantro Coleslaw

Cilantro Coleslaw
 
Prep time

Total time

 

Recipe by:

Ingredients
  • 1 bunch of cilantro, chopped
  • 1 lime (zest and juice)
  • ½ cup organic whole milk yogurt, plain
  • ½ cabbage sliced in small pieces
  • 2 carrots, shredded (optional)
  • 1 jicama or kohlrabi peeled and julienned
  • 5 green onions, chopped
  • ½ cup homemade mayonnaise
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions
  1. In a food processor throw in almost all of the cilantro (save some to toss into salad later), the lime zest and juice, and the yogurt.
  2. Put the mixture in a large bowl and whisk in the mayo.
  3. Toss in the veggies and mix thoroughly.
  4. Stir in the remaining cilantro. Serve!

 

Read more

Merlot-Braised Rhubarb

Merlot-Braised Rhubarb
 
Prep time

Cook time

Total time

 

Recipe by:

Ingredients
  • 1-1/2 to 2 lbs fresh rhubarb stalks, cut into 3-inch long pieces. If you have thicker stalks, cut each piece in half lengthwise as well.
  • ½ cup merlot
  • ¼ cup raw honey
  • 2 tbsp fresh mint, minced

Instructions
  1. Preheat the oven to 375 degrees. Slice up the rhurbarb and arrange in a 13×9 baking dish. Whisk the honey into the merlot until fully dissolved and pour all over the rhubarb. Sprinkle the mint over the top.
  2. Cook the rhubarb in the oven until tender but not mushy – about 12 minutes. Remove and use a slotted spoon to transfer the rhubarb to a shallow serving bowl.
  3. Collect all of the juice from the pan into a small sauce pan. Bring to a boil and simmer for about 5 to 6 minutes until reduced by half. Transfer to a heat-safe prep bowl.
  4. To serve as a side dish, arrange on a plate and drizzle a spoonful of the syrup over top. If you like, you can add a little more finely chopped mint for garnish. Or, if you would like to try it for dessert – serve over some coconut milk that has been frozen in the ice cream maker and then drizzle a spoonful of warm syrup over top.

 

Read more