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Roasted Beets with Fresh Mint and Chevre

2/11/2014

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Roasted Beets With Fresh Mint and Chèvre

Adapted from summertomato.com - link below

Source: summertomato.com

Serves: 1

Ingredients

  • 3 Large Beets
  • 1/2 cup Mint fresh, loosely packed
  • 1/4 oz Chevre crumbled
  • Olive Oil
  • Salt

Directions

  1. Beets can be roasted whole or cubed and peeled.
  2. Coat beets in olive oil and lightly salt.
  3. Wrap whole beets in aluminum foil, or stir chopped beets every 10 minutes.
  4. Bake at 375 for 35 minutes or until fork tender.
  5. Remove from oven and let cool (peel and cube if roasted whole).
  6. Slice mint leaves in thin ribbons, removing the stems.
  7. Crumble the chevre (this is easy to do if you pop it in the freezer for 10 minutes before crumbling).
  8. Toss all ingredients in a bowl. Voila!


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Watermelon Radish Salad with Avocado Vinaigrette

2/11/2014

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Watermelon Radish Salad with Avocado Vinaigrette

This lovely recipe comes from Williams Sonoma. Link available below.

Source: www.williams-sonoma.com

Course: Salad

Serves: 4

Ingredients

  • 1 Shallot finely diced
  • 1 1/2 Tbs. Lemon Juice fresh, plus more if needed
  • 1 1/2 Tbs. White Wine Vinegar
  • Salt to taste
  • 1 Avocado halved lengthwise, pitted and diced
  • 1/4 cup Olive Oil
  • 2 heads Romaine Lettuce dark outer leaves cut into 1/2-inch pieces
  • 1 Watermelon Radish thinly sliced
  • 1/4 cup Cilantro fresh, chopped

Directions

  1. In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.
  2. In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.
  3. Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).


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Celeriac Waldorf Salad

2/11/2014

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Celeriac Waldorf Salad

Learn more about this recipe from the source, Lovely Food Blog.com, by following the link below.

Source: www.lovelyfoodblog.com

Course: Salad

Serves: 4

Ingredients

  • 1 good sized Celeriac peeled and either julienned or grated on the biggest grater option
  • 1 stalk Celery finely sliced
  • 2 small Apples chopped into half centimeter chunks
  • 1/2 cup Walnuts roughly chopped
  • For the Dressing:
  • 1/2 cup Crème Fraiche
  • 2 tbsp Lemon Juice
  • 1 tsp Caster Sugar (Superfine Sugar)
  • 3 sprigs Parsley roughly chopped
  • Salt to taste
  • Black Pepper to taste

Directions

  1. In a medium bowl mix the celeriac, apple, walnuts.
  2. Whisk together the crème fraiche, lemon juice and sugar and add to the salad ingredients.
  3. Mix together well without overhandling the food.
  4. Season with salt and pepper to taste.
  5. Garnish with chopped parsley.


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Brazilian Black Beans

2/11/2014

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Brazilian Black Beans

From marthastewart.com. Check out the link below for more.

Source: www.marthastewart.com

Course: Main Course

Prep Time: 25 Min

Total Time: 2 Hr 15 Min

Serves: 6

Ingredients

  • 3 medium Beets scrubbed and trimmed
  • 1 pound Black Beans dried
  • Salt
  • Black Pepper
  • 2 cloves Garlic peeled
  • 2 tablespoons Vegetable Oil
  • 1 Scallion thinly sliced, plus more for serving
  • 1/2 cup Cilantro Fresh, chopped
  • Rice for serving
  • 1 Lime in wedges, for serving
  • 1/2 cup Cheddar Cheese grated, for serving

Directions

  1. In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until beets are tender, 45 minutes to 1 hour (add more water to cover, if needed).
  2. Transfer beets to a bowl; when cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
  3. Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
  4. Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.


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Parsnip Gnocchi with Crimini Mushrooms & Herbs

2/11/2014

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Parsnip Gnocchi with Crimini Mushrooms & Herbs

This recipe comes from noteatingoutinny.com! If you like the recipe, please check out the blog (follow the link below) - they offer great tips for preparing the gnocchi!

Source: noteatingoutinny.com

Course: Side Dishes

Serves: 3

Ingredients

  • 2 medium-sized Parsnips peeled and chopped to evenly-sized pieces about 1″
  • 1 Egg beaten
  • 1 1/2-2 cups All-purpose Flour plus more for dusting surface
  • 1/4 teaspoon Salt
  • pinch Nutmeg freshly grated (optional)
  • 8 oz. Crimini Mushrooms sliced
  • handful Thyme fresh, or parsley, chives, oregano, marjoram, tarragon
  • 2 tablespoons Butter
  • Salt to taste
  • Black Pepper to taste

Directions

  1. Combine the flour, 1/4 teaspoon salt and optional nutmeg in a bowl.
  2. Bring a pot of lightly salted water to a boil and drop in the chopped parsnips.
  3. Let boil for 2-3 minutes, or until fork-tender.
  4. Drain and immediately transfer to a potato ricer; press through into a medium-large bowl.
  5. Stir in the beaten egg and stir mixture while gradually folding in shakes of the all-purpose flour mixture a little at a time.
  6. Once the mixture just barely comes together to form a ball, transfer to a well-floured cutting board and gently roll it into a long snake (or two shorter snakes).
  7. Cut pieces to 1/2-inch – 1-inch sized knobs.
  8. Scatter them in an even layer on the floured board (do not pile them up or else they will stick together).
  9. Roll the prongs of a fork around each piece to create a faint ring of dimples across the surface.
  10. Bring a medium-large pot of salted water to a bowl and once rapidly boiling, drop in the gnocchi and stir.
  11. Let cook 1-3 minutes, or until just tender and floating to the top. Drain.
  12. Heat a large, wide skillet with the butter and once hot and bubbly, add the gnocchi.
  13. Let them brown on the bottoms, without stirring the pan, about 1 minute or until golden-brown.
  14. Turn and lightly brown the opposite sides for another minute or so.
  15. Remove the gnocchi from the pan and if needed, add another small knob of butter.
  16. Toss in the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until mushrooms are just translucent and cooked through, about 3-4 minutes.
  17. Return the gnocchi to the pan and season with salt and pepper to taste. Toss in the fresh herbs and serve immediately.


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Meal Plan - Winter Week 5

1/1/2014

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PictureGolden Beets
Easy Butternut Squash Soup
Celery Root Soup
Warm Golden Beet Salad with Greens and Almonds
Golden Beets and Brussel Sprouts
Nori Radish Toasts
Scalloped Turnips
Smothered Cabbage
Veselka's Cabbage Soup
Lemony Carrot Salad
Watermelon Radish and Goat Cheese Salad
Carrot Soup with Tahini and Crisped Chickpeas
Roasted Carrots with Caradmom Butter

Looking for other recipe ideas? Check out our:

Pinterest Board - this has lots of great photos to inspire you!
Recipe Page - includes lots of favorite recipes from past seasons
Produce Page - check out individual vegetables to learn more about them and to get more great recipe ideas!

Ingredient List by Ingredient - Week 5
File Size: 99 kb
File Type: pdf
Download File

ingredient_list_week_5_-_by_recipe.pdf
File Size: 99 kb
File Type: pdf
Download File

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November 20th, 2013

11/20/2013

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Winter Shepherd's Pie

Adapted from Alton Brown's Shepherd's Pie

Ingredients

Potatoes: 
1 1/2 pounds potatoes
1/4 cup half-and-half
2 ounces unsalted butter


3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

Filling:
2 tablespoons canola oil
1 cup chopped onion
2 medium carrots, diced small
2 medium parsnips, peeled and diced small
1 small rutabaga peeled and diced small
1/2 medium celeriac, peeled and diced small
1 large turnip, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground or cubed lamb, beef, or venison

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
Directions:
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion, carrots, parsnips, rutabaga, celeriac, and parsnips and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Spread the filling evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html?oc=linkback
Recipe Notes: I used leftover lamb roast, cubed the meat, and sauteed until warmed through. I sauteed the filling in a 12" cast iron pan, and simply spread the mashed potatoes on top when is was ready, and popped the whole thing in the oven. Delish. The kids requested it in their lunches.
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Roasted Root Vegetables from Greta's Kitchen

11/7/2013

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Picture
Jennifer's recipe for roasted root vegetables looks delicious, and cooks up faster than this one, but this particular recipe is one of my comfort foods:

1) Pre-heat oven to 400 degrees.


2) Chop a variety of root vegetables in 1/2" cubes, for a total of 3 lbs of vegetables. I like to include carrots and potatoes, and add have beets, rutabaga, turnips, parsnips, and celeriac. 
Next time I make it, I'm going to include some diakon radish as well. 


2.5) I always skin the turnips and parsnips because the skin can be bitter. I skin the rutabaga and celeriac because the skin is tough.


3) Place in a 9 X 13 baking pan.


4) Mix 2 Tbsp each of Olive Oil, Soy Sauce (I use Bragg's) and Maple Syrup. Add salt and pepper. Season according to your mood. Dried Thyme OR grated ginger make wonderful additions. 

5) Cover with aluminum foil and bake for 40 - 55 minutes, depending on the size of the vegetable cubes. The vegetables will be tender, and a fork should easily pierce the largest vegetable cub in the pan. Be careful when you're removing the foil so as not to get a steam burn.

6) Enjoy!
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Roasted Winter Vegetables from Jennifer’s Kitchen

11/5/2013

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My absolutely favorite thing to do with Winter Veg is roasting. No combination is ever wrong. -Jennifer Breitlow

1) Cut up veggies into the same size pieces (cut small -- 1/2" to 1" for faster roasting), preheat oven to hot (425-475 degrees). Throw in that washed & dried spinach, too. Toss the veggies in a light coating of Olive Oil, sprinkle with salt and freshly-ground pepper.
2) Arrange on a rimmed cookie sheet (keeping more towards the out-side of the pan for more browning and faster cooking). May line the sheet with parchment paper to keep from sticking.
3) Roast for about 15-20 minutes (shorter time for smaller pieces).

My kids love roasted veggies coated with melted cheese (bunch up the veg and top with cheese and pop under the broiler for a minute or two. Or, throw roasted veggies onto a hot skillet with about 2T butter, add about 4 beaten eggs, olives and feta cheese. Dinner!
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Hungarian Cabbage and Vegetables

1/29/2013

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  • 2 carrots
  • 3 turnips (small)
  • 2-3 parsnips
  • 1 large onion
  • 2-3 cloves of garlic
  • ½ head of cabbage
  • ½ lb diced smoked ham
  • 2 Tbs olive oil
  • 2 tsp hot Hungarian paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • several grinds of pepper
  • 4 Tbs flour
  • 2 Tbs sugar
  • ¼ cup cider or rice vinegar
  • Kluski or egg noodles

1. Julienne the carrots, turnips and parsnips and mince the onion and garlic.

2. Sauté the above in olive oil in a large skillet.

3. Add the spices, then cover and simmer.

4. Add the cabbage and ham, and after it browns a bit add ½ cup water and simmer until tender.

5. Mix together the flour and sugar, and stir this into the vinegar with 1 cup of water. Add this mixture to the vegetables and cook until thickened.  

6.  Serve over Kluski or egg noodles.

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