Recipes from June and July Cooking Days with Chef Jen

COOKING DAY- June 1st:

Biscuits and gravy:

Jen started the morning with biscuits and gravy. She made the biscuits at home.  Heartmoss Farm sausage was browned until done. Add a handful of flour and stir until the flour is browned and fat is absorbed, making a quick roux.  Add milk gradually while stirring until thickened. Season with white pepper and serve on a biscuit.

Sirloin Tips with Shitake mushrooms:

The sirloin (Little River Farm) was tossed with flour and seasoned with salt and pepper.  Sautée the meat and mushrooms in butter with chopped green onions until the meat is browned. Add stock or water to cover and simmer until the meat is tender adding more liquid as needed.

Roasted Cauliflower:

Heat the grill or oven to 400 degrees.  Toss cauliflower with olive oil, salt, pepper and a big pinch of curry powder and place in a single layer on a pan and roast until browned.

Stuffed Nasturtium Flowers:

Blend together one parts sour cream and 2 parts cream cheese until smooth.  Add honey to taste and pipe into nasturtium flowers.

Quick Pickled Sugar Snap Peas:

Mix in a small saucepan 1 ¼ cups vinegar and 1 tablespoon each salt and sugar.  Bring to a boil and dissolve the spices.  Remove from heat and stir in 1 1/4 cold cup water.  Pack a quart jar with sugar snap peas that have been washed and stems and strings removed.  Add 4 cloves garlic and 2 dried red peppers or some red pepper flakes in a sterilized quart jar. Pour in the vinegar mixture and keep in the fridge for 2 weeks before using.

Chorizo and White Bean Salad:

Soak 2 cups cannellini beans overnight in enough water to cover by 2 inches.  Pour off water and add 2 cloves of garlic and fresh water to cover. Bring to a boil and then simmer until tender.  Always salt beans after cooking or they will toughen.  Brown the chorizo (Olivia’s legacy) and mix with the cooked beans.  Fill a serving plate with fresh lettuce, top with bean mixture and a dollop of sour cream.  Top with dressing.  Jen’s dressing used a pint each of homemade roasted tomato sauce and sweet red pepper sauce, apple cider vinegar to taste, a dash of sriracha sauce and a drizzle of honey.

Lamb Sausage Meatball Sandwich:

Roll lamb sausage (Heartmoss Farm) into balls.  Brown until cooked through.  Add equal quantities of tomato and sweet pepper sauce and simmer until thickened.  Grate mozzarella on French baguette and toast (Stickboy’s in Boone) .  Top with meatballs.

Chicken and Vegetable Stir fry:

Cut the chicken into small, uniform size pieces and sauté in butter.  Remove from the heat.  Chop vegetables; add olive oil to the pan if needed and sauté.  Jen used carrots, sugar snap peas, mushrooms and squash.  Add the chicken back to the pan when the veggies are almost done.  Season with a dash of sriracha and serve with a sprinkling of chives.

 

COOKING DAY JULY 1ST

Roasted Carrots:

Heat the grill or oven to 400 degrees.  Remove carrot tops and reserve for pesto. Toss scrubbed carrots with salt, pepper and olive oil.  Place in a single layer on heat proof pan and roast until golden brown.  Turn once after 10 to 15 minutes and roast the other side until fork tender.  Most vegetables can be roasted.

Carrot Top Pesto:

Put carrot tops, 2 or 3 cloves of garlic, several tablespoons of extra virgin olive oil, a tablespoon of lemon juice, a pinch of Aleppo pepper (Penzy’s spices) and salt into a food processor and puree.  Taste and adjust seasonings as needed.  You can add grated parmesan and or nuts if desired but omit lemon juice if you do.

Cole Slaw:

Shred a small head of cabbage.  Shred 2 or 3 carrots.  Add the juice of a lemon, an equal amount of extra virgin olive oil, salt to taste, a pinch of red pepper flakes.  Taste and add a bit of honey or sugar.  You can also add onions, chives and garlic if desired.

Kale Chips:

Heat the oven or grill to 250-350 degrees. ( higher temps will roast faster and need closer attention) Remove the stem and toss with olive oil, salt and pepper.  Bake on a sheet tray in a single layer for 10-20 minutes.  Flip and continue to roast until crisp.  You can add other seasonings if desired.  Try garlic powder, cayenne, parmesan, lemon zest, onion powder or seasoned salt.  Experiment!

Quick Cucumber Pickle:

Combine in a bowl or Ziploc bag: thinly sliced cucumbers, your preferred vinegar to cover (apple cider, rice wine or white), a bit of honey or sugar, salt and herbs.  Try one or 2 of the following: garlic, chives, parsley, cilantro, green onion, even seaweed.  Cover and leave at room temperature for a few hours for flavors to come together.  Refrigerate any leftovers.

Tzatziki:

Combine in the food processor: 8 ounces plain yogurt, 2 peeled and sliced cucumbers, 2 tablespoons extra virgin olive oil, the juice of ½ a lemon, salt and pepper, a tablespoon chopped fresh dill, 2 cloves of garlic and a dash of sriracha sauce.  Process until smooth.   Jen served this over raw tender baby  beet greens and Heartmoss lamb burgers.

Blue Cheese Dressing:

Combine in a bowl: ¾ cup sour cream, 1 1/3 cup mayo, 2 teaspoons Worcestershire, ½ teaspoon dry mustard, ½ teaspoon garlic powder, salt and pepper, 4 ounces blue cheese and a dash of sriracha sauce. Blend until smooth.  Best made the day before.  Best with assertive summer greens.

June Events at the Market

Friends of the Market,

It’s finally June and starting to feel like summer!  Lots of produce is coming into the Market and Chef Jen is ready to cook this Friday, June 3rd.  To date the menu includes carrot top pesto, grilled kale salad, beef  with shiitakes,  edible flowers, curried beets and carrots and ….June 10th is Herb Day featuring Ellen Reynolds of Beagle Ridge Herb Farm.  June 15th marks the Grand opening of the Wednesday Evening Market from 4-7pm and the reopening of the On-line Market.  June 17th is the  2nd monthly Fiber Day. June closes out with the 5th Annual Kids Day on June 24th.  Don’t miss the weekly Kids activities each Friday with Abby from 10-11am.

If you missed the cooking demonstration  and recipes for the Rooted in Appalachia Roadshow, here they are…

Miss Pattie’s favorite Stirfry:

1/2 cup of 5 vegetables:  Pattie chose peas, cauliflower, broccoli, green onions  and mushrooms and  1/4 cup of soy sauce.  She washed and chopped the veggies to small bite size pieces and sauted in a little oil until tender and seasoned with soy sauce.

In addition, Michelle added 2 quick and fun recipes for raw carrots:

“Dirt Dip” from Martha Stewart Living  featured roasted kalamata olives  over a ricotta cheese dip.  Dry the olives for 3 hours in a  275 oven.  Process in a food proceessor until finely chopped.  Set aside.  Mix 1 cup ricotta with 1 tablespoon heavy cream and whip.  Top with olive “dirt” and serve with baby vegetables.

Sesame Carrots featured grated raw carrots drizzled with 1 tablespoon roasted seasame oil and 1 teaspoon lemon juice and topped with roasted sesame seeds.

 

 

 

 

 

 

 

 

 

It’s planting time!


Rick and Jen loaned me their broad fork so I could get a few garden beds ready for early spring crops.  It’s time to start planting peas, spinach, kale, carrots and cabbage outside.  The row cover is handy in case we get another cold snap.

The large bed rake is great for both forming and preparing beds as well marking rows for transplants or seeds.

The lettuce transplant has a nice root system and is ready to be planted. I use a marking stick to give the in row spacing on the rows created by the marking rake.  The holes are a great size for the transplants.  To speed things along, I go ahead and remove all the plants from the cell packs and drop them in the holes and then go back and firm them into the soil and water them in with a transplant solution.  I like Maxicrop, it’s a seaweed based soluble fertilizer.

Happy gardening!

Some Information from the SSAWG Conference

The Organic Vegetable Farm tour went to Elmwood Stock Farm. A 550 acre certified organic farm that features both livestock and crops. Most of the acreage is in pasture with crops on about 75 acres.  They produce feed for their animals which include 80 cows, sheep, laying hens and broilers and turkeys.  The key to their success is integrating the crops and livestock in an 8 year rotation.  After 5 years in perennial forage they plow and plant both feed grains and food crops. Raising their own feed ensures quality and reduces out off farm expenses.

The 1st year planting features high nutrient demanding, long season crops such as tomatoes, peppers, eggplant, potatoes, summer squash, cucumbers and melons.  Plastic and drip are used. The second year crops are early, cool season crops with slightly lower nutrient needs including beets, radishes, carrots, lettuce, brassicas, chard and turnips.  Overwintering spinach, onions and garlic are planted in fall and any spare ground is put in covercrops.  Year three features nitrogen fixing legumes like peas, cowpeas, endame, green and dried beans.  Following harvest the field is sown back to perennial forage for 5 years.  Working with the University of Kentucky, they have shown that levels of organic matter and soil life are nearly the same at the end of the 5 years in pasture as undisturbed pasture.

Next we toured their seed sowing area.  They make use of homemade tools to speed production and help maintain uniformity.  A germination chamber minimizes heated space and speeds germination. On a smaller scale, take away lessons include using vermiculite in a thin layer to cover seeds. It helps retain moisture and can reduce seedling diseases. A small cabinet can be converted to a germination area.  They also use a technique developed by tobacco growers for leafy crops.  Speedling flats (a stiff Styrofoam tray) are floated in a dilute nutrient solution until ready for transplanting.  This minimizes watering and fertilizing time but requires quite a bit of space.

 

RECIPES FROM LAST COOKING DAY

Baked Apples:

Peel and chop apples, melt 1/4 stick of butter, add 1 teaspoon cinnamon .  Cover and bake til soft-approximately 45 minutes.

Carrot Soup:

Jen made beautiful homemade stock and added 1/2 cup of chopped shallots(you can use onions or leeks) and 2 cloves of garlic, a 1 inch piece of ginger, 2 cups of chopped carrots.  Add salt and pepper to taste.  Cook until tender and puree.  Top with toasted homemade croutons.

Tomato Soup:

Saute 1/2 cup chopped onions and 2 cloves minced garlic.  Add 2 cups homemade chicken stock and 4 cups tomato puree.   Cook until flavors come together.  Top with compound butter.  Recipe below.

Compound Butter:

Place 1 stick of butter, 2 cloves of garlic, 1/4 cup Each of basil and chives and process until well blended in a food processor.  Shape into a log and slice into rounds and use as topping for soups , toast, potatoes….pretty much anything!

Baked Delicata Squash with Sausage:

Cut the squash in half length-wise and scoop out the seeds.  (You can save these and roast them for a tasty snack) Dice some fresh bread and an apple.  Mix 1 pound of sausage (Jen used Olivia’s Legacy for the demo) with ½ cup bread crumbs and diced apple.  Stuff the squash with the sausage mix and bake at 350 until squash is tender and sausage is cooked through, about 45 minutes to 1 hour.

RECIPES FROM COOKING DAYS WITH CHEF JEN

1st COOKING DAY

Roasted asparagus, roasted carrots:

Pour about a tablespoon of olive oil and a good shake of salt over 1 pound of asparagus. Toss well to coat. Jen used a pan in the grill and closed the lid and roasted until the asparagus began to brown, then stirred and continued until all sides were nicely charred. She used the same technique with the roasted carrots with the addition of a dash of Allepo Pepper which is a mildly hot pepper which can be purchased from Penzey’s spices. A nice Hungarian paprika would also work. You can also do it in your oven at 450 degrees.

Omelet:

Jen started by sautéing diced green garlic scapes, shitake mushrooms, and country ham until softened and then added finely chopped greens and continued to sautéed until they also softened. She put them in another container, wiped out the pan, added equal parts olive oil and butter and heated until quite hot. She poured in well beaten eggs and let set up. Then shake the egg free, flip it over add the filling, and fold the egg over the filling and serve.

Hominy grits:

Start with white hominy grits ( you can find them at the Amish store in Woodlawn)

Use 5 cups of water for every cup of grits. Jen made a big batch, so she brought 10 c water to a boil with a tsp salt. She whisked in 2 c grits and cooked over medium heat stirring occasionally. Cook til softened, about 25 minutes. For each cup of grits,add a ¼ cup butter and a ½ cup of parmesan cheese. In this double batch, that’s ½ c butter and 1 c parmesan. You can eat it now OR pour into a flat pan with tall sides ( a cake pan works well) and cool on the counter. Once completely cool, cover and place in fridge overnight. If you cover while hot, condensation will form on the plastic and your polenta will be soggy, not firm.

Fried polenta:

Slice your chilled grits into 1inch slices, season with salt and pepper and fry in a mix of butter and olive oil until browned on one side, flip and brown the remaining side.

Jen topped hers with sautéed greens.

Orzo with greens:

Cook the orzo according to package directions.

Saute garlic and red pepper flakes in a mix of butter and olive oil. Add chopped greens and continue to sauté until greens are tender and reduced. Then add marscapone cheese( or cottage cheese) stir till melted, then add salt, pepper and parmesan to taste and stir in the cooked orzo to reheat and mix well.

Sausage sandwich:

Jen cooked chirizo links on the grill. She split the sausage and layered it on a split and toasted Honest Bread baguette with sauted onions and cheese.

Sirloin Tips:

Jen sauted onions, shitake mushrooms and garlic scapes in a large pan she added the sirloin tips (Little River Farm) and browned them and then covered with water and covered the pan and cooked over low heat for 4 hours, added more water as needed.


RECIPES FROM JULY 3rd

Cucumber salad:

Jen used Suiyo Long Japanese cucumbers sliced into rounds. She added salt and pepper to taste and ¼ cup each olive oil and vinegar and 2 TB honey ( or to taste) ¼ tsp dried dill and 1 chopped garlic clove. Mix together and serve. You can garnish with lemon basil

Roasted squash:

Slice ¼ inch thick any variety of squash-Jen demonstrated with every kind of squash at the market that day and all were delicious- season with salt, pepper and olive oil. Don’t be skimpy on the oil.

Throw on the grill and leave until starting to brown. Flip and brown the other side. Yes it’s that easy!

Roasted Onions:

Cut an onion in half. Leave the root end on or the onion will fall apart. Season with salt, pepper and olive oil and grill until softened. Eat as is or mix with other grilled veggies.

Sautéed squash with grits:

Slice squash in ¼ inch rounds. Sauté with olive oil and butter. Add a dash of shiracha hot sauce. Serve with polenta. See recipe from 1st cooking day

Omelet with sautéed spiralized squash noodles:

Sauté squash with olive oil, butter, chopped clove of garlic,salt, pepper and siracha. In another bowl, beat 2 eggs very well. When the squash is softened, pour the eggs on top and let set. Flip or fold and garnish with minced chives and parsley

Lamb Stew:

Dredge chunks of lamb in flour seasoned with salt and pepper. Jen used a pound of lamb. Sauté in a mix of butter and olive oil until browned. Add chopped onions, carrots, garlic and potatoes and continue to sauté until browned. Add 4 cups water and ½ cup peas. Simmer until tender. Add more salt and pepper if needed. Jen added a tsp of “better than boullion” to add some depth.

Yogurt with fruit:

Add chopped fresh fruit to yogurt, sprinkle with nuts and serve.

Homemade Gatoraid:

Juice 2 oranges and ½ a lemon. Add 2 TB honey and a pinch of salt and add water to thin and shake and serve with ice.


 

RECIPES FROM AUGUST 7th-TOMATO DAY

Gazpacho:

This is one of those recipes that is more of a guideline than an actual recipe.

You want 3 parts tomatoes to 1 part of a mix of cucumbers, peppers, onions green onions and garlic.  Put it all in a blender or food processor and add salt, pepper, balsamic vinegar and worcestershire sauce and a pinch of cayenne pepper to taste.  Blend, taste and adjust seasonings as needed.

 

Sauteed Eggplant:

3 oriental eggplant sliced into rounds. Into a hot saute pan add olive oil, ¼ cup of garlic , a ¼ of a cayenne pepper, then add the eggplant rounds and saute until tender and browned.

 

Coleslaw:  

Finely chop cabbage.  Mince white onions and rinse under cold water.  Add lemon juice(or apple cider vinegar), olive oil, salt and pepper to taste.  Mix well and let sit so the flavors can come together.  Add shredded carrots if desired.

 

Meatloaf:

Rinse wheat berries, then place in a jar with water and soak 24 hours.  Rinse again and use.

Use equal parts ground pork and beef.  Heartmoss Farm sausage and Little River Beef worked well.  She added coleslaw, wheat berries salt and pepper. Mix well and put in oven proof pan, top with mustard, shiracha, worchestershire, and ketchup.  Jen actually used the condiment pack from Subway!

Roasted Peppers:

Place red or green peppers in a cast iron on high heat, turning to blacken all the skin, remove and cover, when it has cooled enough to handle remove the blackened skin. 

Yellow tomato Italian stew:

Add olive oil to a pan on medium heat, saute  onions and garlic for a moment then add chicken (French Family Farm) chopped into bite sized pieces and sausage removed from its casing.  Once cooked a bit, add white balsamic vinegar and chopped yellow tomatoes and simmer until the chicken is done.  Add chopped roasted peppers and fresh herbs-Jen used thyme and rosemary.

 

Soy glazed green beans:

Get a cast iron pan hot add olive oil and garlic and green beans and a bit of water.  When the water cooks off and the beans are still crunchy add soy sauce and some butter to the pan. Stir until the beans are nicely glazed and a bit burnt, sprinkle with toasted sesame seeds.

 

Spaghetti squash with sausage:

Puncture the squash(Bird and Hopper Farm) and bake for an hour.  Turn 5 or 6 times if cooking in a grill to ensure even cooking.  Cut open and shred the innards.

For the sauce:  squeeze the sausage out of the casing.  Sauté with onions and garlic then add chopped tomatoes.  Cook until tomatoes break down and serve on the squash.

 

Salsas:

Peach Salsa:

To easily remove the skin, drop in boiling water for 1 minute.  The peel will slip off.  This also works for tomatoes.  Chop 8 peeled peaches, ¼ of a minced serrano, 1 medium minced, chopped, rinsed, white onion, a handful of minced cilantro, fresh lime juice and salt to taste.

 

Pineapple Salsa:  this won the “All other Salsa” category

Peel, core and chop a whole pineapple.  Mince ¼ of a cayenne pepper.  Add a handful of chopped cilantro, a squeeze of honey and some fresh lime juice.

 

Fresh tortilla chips:

Get fresh corn tortillas.  Cut into sixths.  Fry in rendered pork fat (Crosscreek farm) until crisp.  Sprinkle with salt while still hot.