<![CDATA[From our farm to your table... - Recipe Posts]]>Tue, 28 Nov 2017 11:16:58 -0800Weebly<![CDATA[Moroccan Carrot Salad]]>Fri, 17 Apr 2015 21:12:01 GMThttp://featherstonefarm.com/recipe-posts/moroccan-carrot-salad1Picture
This past week, we've been busy not only in the fields but also at fairs!  We were at Valley Natural Foods Community Food Day and at Health Partners Health Fair and at each of these events, our carrots were a huge hit!  We prepared and served a carrot salad, something we just "winged," which was a big mistake because EVERYONE wanted the recipe.  So here it is, for the fans out there waiting and for all of you not knowing till now that you, in fact, need to try your carrots this way!  And if you'd rather we prepared them for you, then come on down to the Seward CSA Fair tomorrow, April 18th--we'll be there with our Moroccan Salad!

Serves: 4-6



Ingredients:

Featherstone Carrots, 2 lbs
Lemon, 1 squeezed or about 1/4 cup
Olive Oil, about 1/4 cup
Ground Cumin, 2 teaspoons
Smoked Paprika, 1/2 to 1 teaspoon
Salt and Pepper, to taste
Parsley, finely chopped


Directions:

Bring a medium sized pot of water to boil.  As you wait, wash and peel (if preferred) your carrots.  Cut into small diced sized pieces.  Set aside.  Mix the olive oil and lemon juice together in a bowl.  Mix your spices and salt together in a separate bowl.  When water is boiling, add salt and then carrots.  Let cook in the water for 5-6 minutes, stirring often and tasting as you go, so as to not overcook them.  Drain carrots and submerge in cold water to stop cooking.  Mix carrots with olive oil and lemon juice.  Then stir in spices.  Season with pepper and adjust spices as needed.  Let sit overnight to marinate (optional).  Mix in parsley right before serving. Enjoy! 

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<![CDATA[Rhubarb Crisp, courtesy of Bibliopharm]]>Sat, 24 May 2014 19:44:20 GMThttp://featherstonefarm.com/recipe-posts/rhubarb-crisp-courtesy-of-bibliopharm

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Rhubarb Crisp with Honey and Maple Syrup

Source: bibliopharm.wordpress.com

Course: Desserts

Serves: 1

Ingredients

  • 4 cups Rhubarb cut into 1/2″ slices (Rhubarb is part of the nightshade family of plants and as thus the leaves are
  • 1/4 cup Maple Syrup (or honey)
  • 1 Tbsp Corn Starch
  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Rolled Outs
  • 1/4 cup butter (you can use olive oil instead)
  • 1/2 cup honey (you can use brown sugar if you prefer the crystalline structure the cane sugar provides)

Directions

  1. Preheat oven to 350F. Mix the rhubarb, maple syrup, and corn starch in a 8×8 square pan. In a separate dish, cut the butter into the flour and oats. Gently mix in the honey. Place mixture on top of the rhubarb. Bake for 45 minutes or until golden brown on top. Serve warm and even à la mode!


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<![CDATA[Rachel Ray's Spinach Pasta with Aspargus Pesto]]>Tue, 06 May 2014 15:55:39 GMThttp://featherstonefarm.com/recipe-posts/rachel-rays-spinach-pasta-with-aspargus-pestoPictureLeeann from Zzest at our 2013 Strawberry Social.
Zzest Market & Cafe treated us to Asparagus Pesto and Radish Crudites at our Strawberry Social last year - the food was amazing, and I highly recommend stopping in to Zzest next time you're in Rochester! 

I lost Leeann's recipe, but found one from Rachel Ray that looks tasty. I highly recommend trying it!

Print Recipe

Spinach Pasta with Asparagus Pesto from Rachel Ray

Source: www.rachaelray.com

Course: Main Course

Serves: 4

Ingredients

  • Salt and pepper 1 pound spinach fettuccine or spinach garganelli 1/4 cup pistachios or 3 tablespoons pine nuts 1 pound thin asparagus, coarsely

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving 1 cup of the starchy cooking water.
  2. While the pasta is working, in a small skillet, toast the pistachios (or pine nuts).
  3. Using a food processor, puree the asparagus, herbs, cheese, nuts and lemon juice; season with salt and pepper. With the machine on, drizzle in about 1/4 cup EVOO; stream in a few more tablespoons EVOO, as needed, to form a smooth pesto.
  4. In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water. Toss for 1-2 minutes to coat.


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<![CDATA[Winter Week 9 Menu Plan]]>Wed, 26 Feb 2014 01:32:12 GMThttp://featherstonefarm.com/recipe-posts/winter-week-9-menu-planThere's something about the last week of Winter CSA that makes me want to celebrate with special dishes. There are several in this list that I can't wait to make - the Smoked Salmon & Celeriac Dauphinoise and the Beet Ravioli with Popply Seed Butter are high on my list, but I'm also excited about the Carrot Oatmeal Muffins (they have cream cheese in the middle!).  ]]><![CDATA[Smoked Salmon & Celeriac Dauphinoise via bbcgoodfood.com]]>Wed, 26 Feb 2014 01:07:46 GMThttp://featherstonefarm.com/recipe-posts/smoked-salmon-celeriac-dauphinoise-via-bbcgoodfoodcom

Print Recipe

Smoked Salmon & Celeriac Dauphinoise

Source: www.bbcgoodfood.com

Course: Main Course

Serves: 1

Ingredients

  • 1 Lemon juice only
  • 1 small Celeriac about 1lb 7oz, peeled and quartered
  • 2 medium Potatoes peeled and thinly sliced
  • 2 5 oz packs Smoked Salmon
  • small handful Dill fresh, chopped
  • 1 Onion finely sliced
  • 284 ml (.6 pint) Double Cream

Directions

  1. Preheat the oven to 350 degrees.
  2. Pour the juice of one lemon into a large bowl.
  3. Slice your celeriac into thin slices (a mandolin or food processor works well) tossing them into the lemon juice as you go, then add the potato slices.
  4. In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
  5. Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden.
  6. Test that the vegetables are cooked by inserting a skewer or small knife – it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy.
  7. Leave to cool slightly then serve straight from the dish with a crisp green salad and some chilled white wine.
  8. Recipe adapted from Good Food magazine, January 2004


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<![CDATA[Parsnip & Celeriac Bake via bbcgoodfood.com]]>Wed, 26 Feb 2014 01:06:07 GMThttp://featherstonefarm.com/recipe-posts/parsnip-celeriac-bake-via-bbcgoodfoodcom

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Parsnip & Celeriac Bake

Source: www.bbcgoodfood.com

Course: Main Course

Prep Time: 20 Min

Cook Time: 40 Min

Total Time: 1 Hr

Serves: 4

Ingredients

  • 1.3 lbs Parsnips peeled and cubed
  • 2.2 lbs Celeriac peeled and cubed
  • 1 oz Butter
  • 4 tbsp Double Cream
  • Nutmeg
  • 1 tbsp Sage leaves, shredded
  • 2 oz Breadcrumbs
  • 5 tbsp Parmesan Cheese coarsely grated
  • Almonds omit
  • 1 tbsp Olive Oil

Directions

  1. Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
  2. Heat oven to 375. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.


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<![CDATA[Balsamic Barbecued Beets via about.com]]>Wed, 26 Feb 2014 01:03:57 GMThttp://featherstonefarm.com/recipe-posts/balsamic-barbecued-beets-via-aboutcom

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Balsamic Barbecued Beets

Source: vegetarian.about.com

Course: Side Dishes

Serves: 1

Ingredients

  • 1/3 cup + 1 tbsp Balsamic Vinegar
  • 1 clove Garlic minced
  • 1/2 tsp Rosemary
  • 1/4 tsp Savory
  • 1/4 tsp Basil
  • 1/4 tsp Sage
  • 1/4 tsp Thyme
  • 1/4 tsp Marjoram
  • 4 large Beets sliced into 1/2 inch thick circles

Directions

  1. Place the beets in the dish, coating well with the vinegar and allow to marinate for at least one hour.
  2. Wrap beets in foil, drizzling with extra marinade and folding the foil to seal well. Grill for 20 to 25 minutes, or until beets are soft.
  3. Remove beets from foil and place directly on the grill for another minute or two.
  4. Drizzle with additional balsamic vinegar just before serving.
  5. More Vegetarian and Vegan Barbecue Recipes:Grilled Pineapple with CoconutBarbecued AsparagusSweet and Spicy Barbecued TofuBalsamic Barbecued BeetsGrilled Eggplant with BasilBarbecue Tandoori SeitanGarlicky Grilled New PotatoesVegetarian Grilled Apples and CabbageGrilled Peaches with Ice CreamSpicy Grilled Corn on the CobHerbed Barbecue Corn on the CobSugar Glazed Barbecue Sweet CornThai Style Barbecued EggplantTequila Flavored Portobella Mushrooms


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<![CDATA[Beet Ravioli with Poppy Seed Butter via Epicurious]]>Wed, 26 Feb 2014 00:57:58 GMThttp://featherstonefarm.com/recipe-posts/beet-ravioli-with-poppy-seed-butter-via-epicurious

Print Recipe

Beet Ravioli with Poppy Seed Butter

From Epicurious:
Few stuffed pastas are as pretty as these traditional ravioli from Veneto. The rich, sweet filling of roasted beets is complemented by the unique flavor of tiny black poppy seeds. If you don't have time to make fresh pasta, use purchased wonton wrappers.

Read More http://www.epicurious.com/recipes/food/views/BEET-RAVIOLI-WITH-POPPY-SEED-BUTTER-232091#ixzz2uIVIPfxi

Reviewer suggest using goat cheese and a bit of lemon zest in place of the ricotta. Want a shortcut? Server the warm beet and cheese mixture over cooked egg pasta.

Source: www.epicurious.com

Course: Main Course

Serves: 8

Ingredients

  • 2 large Beets, Golden or red, (about 14 ounces)
  • 1/2 cup fresh whole-milk ricotta cheese (sub goat cheese)
  • 2 tablespoons Breadcrumbs dried
  • 1 1/4 pounds Fresh Egg Pasta
  • 1/2 cup Butter
  • 1 tablespoon Poppy Seeds
  • Parmesan Cheese

Directions

  1. Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
  2. Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
  3. Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)
  4. Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
  5. Market Tip The flavor, color, and texture of roasted fresh beets is incomparable, so don't even consider using the canned variety. When choosing beets, select bunches with bright, glossy leaves attached.

Amount Per Serving
Calories: 366
Fat: 16 g
Cholesterol: 90 mg
Sodium: 84 mg
Carbohydrate: 46 g
Fiber: 2 g
Protein: 11 g


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<![CDATA[Fresh Egg Pasta for Beet Ravioli or Just Because]]>Wed, 26 Feb 2014 00:49:48 GMThttp://featherstonefarm.com/recipe-posts/fresh-egg-pasta-for-beet-ravioli-or-just-because

Print Recipe

Fresh Egg Pasta

Source: www.epicurious.com

Course: Main Course

Serves: 1

Ingredients

  • 2 3/4 cups (about) All-purpose Wheat Flour
  • 4 large Eggs (scant 1 cup)

Directions

  1. Making dough: Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.
  2. Rolling dough into sheets: Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.
  3. Cutting dough into strands: Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking. Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels. (Can be made 6 hours ahead. Cover with towel and let stand at room temperature.)
  4. Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes. Drain.

Amount Per Serving
Calories: 400
Fat: 7 g
Cholesterol: 226 mg
Sodium: 88 mg
Carbohydrate: 66 g
Fiber: 2 g
Protein: 17 g


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<![CDATA[Roast Turnips, Guanciale, Fines Herbs via Wrightfood]]>Wed, 26 Feb 2014 00:42:10 GMThttp://featherstonefarm.com/recipe-posts/roast-turnips-guanciale-fines-herbs-via-wrightfood

Print Recipe

Roast Turnips, Guanciale, Fines Herbs

Source: mattikaarts.com

Course: Side Dishes

Serves: 1

Ingredients

  • 3-4 Turnips cleaned & peeled
  • 4 oz guanciale diced (sub bacon)
  • Wine Vinegar splash of
  • A few leaves of the following:
  • Parsley
  • Tarragon
  • Dill
  • Chervil if you can find it.
  • Black Pepper freshly ground

Directions

  1. Preheat oven to 450F
  2. Put a thick saute pan over a medium heat, and toss in the guanciale. Let the fat render off the guanciale, and the pieces of meat crisp up. Remove the pieces of meat, and turn up the heat under the pan of guanciale fat.
  3. Put the turnips in to the hot fat, toss to coat. Bung the pan in to the oven. Roast until the turnips are golden brown, about 25-30 minutes depending on size. Toss the turnips in the fat a few times during roasting.
  4. Just before serving, finely chop the herbs. Pull the turnip pan from the oven and throw in the pieces of cooked guanciale meat. Toss to combine. Add a splash of wine vinegar, let it fizz, and stir to combine again. Finish the dish with the fresh herbs and a little freshly ground black pepper. You will find the guanciale salty enough so no extra salt required.


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