Tag: recipes

  • CSA Fall 2022 – Week 8

    This week, we are packing lots of items from our farm, plus a few from one partner producer. We are grateful for all of our amazing CSA members and customers who support our farm and give us the opportunity to grow and deliver this nourishing food!

    From Frog Song Organics
    Romaine lettuce
    Murasaki sweet potatoes
    Spring mix
    Ruby Red grapefruit
    Roselle Hibiscus
    Galangal ginger
    Bok choy
    From Little Pond Farm
    Dandelion greens
    Cherry tomatoes

    One of my favorite ways to enjoy lots of veggies in a quick meal in the winter is to simmer them in broth to make a ramen bowl. I make homemade chicken and bone broth weekly, and purchase plain ramen and soba noodles at an Asian grocery store. This way, I can have a convenient and flavorful meal made with my own seasonings. Using this week’s box, wash and slice the murasaki sweet potato, then wash and chop the bok choy and dandelion greens, taking care to remove the sand from the rib of each leaf. Bring your broth to a simmer (pork, chicken, or veggie stock) and add the sweet potatoes. Add slices of galangal for extra flavor and aroma. After about 5 minutes, add the bok choy and simmer another 5 minutes, then turn off the heat.

    While the veggies cook, boil your ramen in a separate pot, drain and rinse. Assemble noodles in the bowl, and add your veggies and stock. Dress with a dash of tamari or (soy sauce), toasted sesame oil (the toasted is very important), and a few sesame seeds or chili oil. You can add a hard boiled or poached egg, or leftover meats if desired, for a satisfying meal in minutes.

    We now have stewing chickens back in stock, which are our retired laying hens. I cover one with water and cook it for 8-12 hours on the slow cook setting in my instant pot until the meat falls off the bone. A few slices of galangal and turmeric, some sea salt and peppercorns, and some time, are all you need for a great broth!

    Below, check out a great recipe for Roselle Sauce (like Cranberry Sauce) that is great as a side for Thanksgiving or any time.

    ~ Amy

  • CSA Summer 2 – Week 1

    Welcome to the Summer 2 CSA Season! We are harvesting from our farm:

    • Tulsi (Holy Basil)
    • Red & Green Okra
    • Cubanelle or Corno di Toro Green Peppers

    Plus adding these great items from partner producers:

    • Green Cabbage – New Sprout
    • Mediterranean Eggplant – New Sprout
    • Curly Green Kale – New Sprout
    • Purple Top Turnips – New Sprout
    • Grape Tomatoes – New Sprout
    • Vidalia Onions – Oso Sweet


      Recipe: Crispy Shoestring Oven Roasted Okra Fries

      This is a farmer John original – when dad makes dinner for the kids, they eat this okra up! You can make it as a side dish, or top any dish like grits or pasta with these crispy bits.

      1. Preheat oven to 420 degrees, convection if available. Line a large cookie sheet with parchment paper, or 9 x 13 glass pans.
      2. Wash okra and slice lengthwise into narrow strips. Each piece should be cut into quarters.
      3. Toss in a bowl with salt to taste and a small amount of avocado, sunflower, or high-heat oil of your choice.
      4. Arrange okra on your baking dish in a single layer with plenty of space.
      5. Roast until very crispy. Check after about 20 minutes and stir if needed. Total cook time should be about 30-35 minutes.

    Chicken & Okra

    Recipe: Frango com Quiabo (Chicken and Okra)

    Contributed by Leidy Dos Santos

    This dish is the flagship of my state, Minas Gerais. Usually associated with caipiras (people that live in the countryside), frango com quiabo is my favorite childhood dish and every spoonful takes me back to the little farm where I grew up. I hope you enjoy it!

    Ingredients:

    1 whole chicken

    1 pound of okra

    2 medium onion

    5 garlic cloves

    1 lime

    1 tablespoon of paprika (we use annatto for color is Brazil, but paprika works too)

    1 cup chopped green onions

    1 cup chopped parsley

    3 tablespoons olive oil

    Salt to taste

    Cut the whole chicken your preferred way. I cut it into 10 pieces.

    Marinate the chicken in lime juice, 3 crushed garlic cloves, 1 diced medium onion (the smaller, the better), paprika, 1 tablespoon of olive oil, and salt. Let it marinate in the fridge for at least 30 min.

    Meanwhile, cut the okra in thick slices and sautee in olive oil on high heat until the sliminess is gone. Set aside.

    Cut 1 medium onion in very small pieces and add it to a hot pot with olive oil. Cook it until it’s on the verge of burning, but not burned. It should have a deep brown color that’s going to make the chicken look and taste amazing. It takes some time and stirring, but it’s definitely worth it.

    Add the chicken to the pot after the onions are ready and cook it for about 10 minutes to sear it.

    Add the okra and 2 crushed garlic cloves.

    Add salt and enough water to cover it up and let it simmer on medium heat until the chicken is cooked (30 – 40 min).

    Garnish with green onions and parsley. Enjoy!

    We eat it with rice and polenta, but just rice is great too.





  • Elderberry Tonic (Syrup)

    Making Elderberry Syrup

    Ingredients

    • Elderberries
    • Fresh Ginger, grated: 1 Tablespoon per cup of berries (or 1 teaspoon if you are using dried ginger)
    • Ground Cinnamon: 1 teaspoon per cup of berries (or a piece of whole cinnamon stick)
    • Ground Cloves:  1/4 teaspoon per cup of berries (or 1-2 individual whole cloves)
    • Raw Honey, preferably local: 1/2 cup per cup of berries

    What to Do:

    1.  Gather the elderberries from wild trees (or order online from the farm when in season). Berries must be black to be fully ripe, do not use green berries.

    2.  Use a fork to pull the berries from their stems, collecting them in a pot.  Pull out as many small bits of stem as you can, but don’t get obsessive about it.  Give them a little rinse. TIP: Freeze berries first, then remove the stems while still frozen as they fall off the stem much easier this way. Use gloves to handle them if you don’t want purple fingers.

    3.  Add water— 1:1 cups water-to berry ratio for fresh, and 2:1 for dried.

    4.  Add ginger, ground cinnamon and cloves.

    5.  Bring to a boil on the stove, then reduce heat and let simmer for about 20 minutes, then allow to cool.

    6.  Strain the liquid from the berries using a sieve, pressing on with a wooden spoon to get all of the juice out. You can also use cheesecloth to squeeze the berries.

    7.  Add raw honey– local, if possible for the best health benefits– to the elderberry liquid.  Stir until well mixed, and decant into clean jars or bottles. Store in the refrigerator. TIP: steam sterilize your jars and bottle while hot, for the longest shelf life of your syrup.

    Take a teaspoonful daily during cold and flu season, or use it in delicious ways: as a pancake syrup, mixed into yogurt, as a drink mixer… There are so many ways to enjoy it, so even if you never get sick, it’s a fun thing to have on hand.  You can also use this tonic to make fermented elderberry soda!   Just dilute to the sweetness of juice and follow the instructions for fermenting from there.

    Check out the rest of this blog post from “And Here We Are”