at the farmers' market

Pumpkin Waffles with Warm Cinnamon Apples

2012-11-19T08:00:00.000-05:00

These pumpkin waffles are legendary in my family. My father and mother host an annual Pumpkin Waffle breakfast at their house around the holidays. We all look forward this family breakfast tradition and to digging into these incredible waffles. They are the perfect breakfast for this time of year since winter squash and apples are abundant in all the winter markets.

Ingredients for the waffles:

2 Eggs
1/2 Cup Canola Oil
2/3 Cup Firmly Packed Brown Sugar
1/2 Cup Cooked Pumpkin or Butternut Squash *
1 Tbsp Maple Syrup
1 1/4 Cup Water
1/2 tsp Vanilla
2 1/4 Cups Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
1/4 tsp Ground Cloves

Directions:

Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.
In a separate large bowl, whisk together the flour, baking powder, salt and spices. Pour the wet ingredients into the bowl with the flour and mix until just combined. Don’t overwork it.
Pour the batter into a preheated waffle iron and cook until crisp on the outside.

Ingredients for the Apples:

4 Small Apples – peeled, cored and sliced thinly
2 Tbsp Butter
1/4 tsp Cinnamon
1/4 tsp Freshly Ground Nutmeg
1/4 Cup Pure Maple Syrup

Directions:

Place a large skillet over medium heat and melt the butter. Add the apple slices, toss to coat them with the butter and cook until softened, about 5-6 minutes, turning them occasionally. Sprinkle the cinnamon and nutmeg over the apples and toss to coat. Stir in the maple syrup and continue to cook for another minute.
Serve each waffle with a spoonful of the apples over the top.
* Directions on how to cook Butternut Squash.

Sources:

Eggs – Quattro's Poultry Farm
Butternut Squash – Migliorelli Farm
Maple Syrup – Oliverea Schoolhouse Maple
Soft White Winter Wheat Pastry Flour – Wild Hive Farm
Empire Apples – Mead Orchards
Butter – Ronnybrook Farm

Tomato, Basil & Mozzarella Frittata

2012-09-01T11:17:00.000-04:00

We are enjoying the last few weekends of summer with a farm fresh frittata out on the deck.

Recipe

Ingredients:

8 Eggs
Salt & Pepper
1 Tbsp Olive Oil
2 Shallots - finely sliced
1 Cup of Fresh Mozzarella - diced
1/2 Cup of Parmigiano-Reggiano - grated
Several thin slices of Ripe Tomato
Several Fresh Basil leaves - chopped

Directions:

Preheat the oven to 425 degrees. Arrange one rack in the middle of the oven and one rack several inches below the broiler.

Whisk the eggs together with a pinch of salt and a few grinds of black pepper.

Heat the olive oil in a non-stick skillet over medium-high heat. Add the shallots. Sprinkle with a little salt & pepper, saute until soft and golden, 4-5 minutes.

Pour the eggs over the shallots and stir to combine. Evenly distribute the cheeses over the top of the eggs. Tilt the pan and lift the edges of the frittata to allow the eggs to run underneath. Cook until the edges are set but the center is still jiggly, 2-3 minutes. Arrange the tomato slices over the top of the eggs and place the skillet into the oven on the middle rack for 8-10 minutes or until the frittata has puffed up slightly and almost completely set in the center.

Change the oven setting to turn the broiler on, move the skillet to the top rack for 2 minutes or until the center of the frittata is completely set and the top is lightly browned. Remove from the oven. Slide a spatula around the edges and slide (or invert) the frittata onto a wood cutting board or a plate.

Season the tomatoes with a bit of salt, sprinkle the basil over the top. Slice and serve.

Makes 8 servings.

Sources:

Eggs - Feather Ridge Farm
Olive Oil - Dancing Ewe Farm
Shallots - Brittany Hollow Farm
Fresh Mozzarella - Quattro's Poultry Farm, also available at Migliorelli Farmstands
Tomatoes - Montgomery Place Orchards
Basil - Migliorelli Farm

Black Raspberry Ice Cream

2012-07-10T15:11:00.001-04:00

Black Raspberry Ice Cream has always been my favorite ice cream. I can remember ordering it at our neighborhood ice cream joint, Moxie's when I was a kid and I still order it whenever I see it on a list of flavors. But it seems that you don't see it listed as much anymore, so when I saw Black Raspberries at Mead Orchards' stand at the Rhinebeck Farmers' Market this past Sunday, I decided I'd try making my own.

I bought a copy of The Perfect Scoop by David Lebovitz last year and much to my delight, he had a recipe for Raspberry Ice Cream. Perfect indeed.

Rhubarb Johnnycake

2012-05-02T08:12:00.000-04:00

Rhubarb is in season in the Hudson Valley so I decided to test a version of my Peach Johnnycake using Rhubarb in place of the peaches. I brought the cake to a committee meeting for the Woodstock Farm Festival and they all gave it the thumbs up. Just substitute 2 cups sliced rhubarb for the peaches and swap ground ginger for the cinnamon. Since rhubarb is tart, add another tablespoon of sugar when you toss the sliced rhubarb with the sugar and ginger.

I think the corn flour from Wild Hive Farm is really the star of this recipe. It's so light and makes the most delicate cakes but packed with cornmeal flavor. I highly recommend it.

Shop Local: Gifts from the Farm

2011-11-27T17:30:00.000-05:00

Since the holiday shopping season is officially underway, I thought I'd re-post this list of gifts from our local farms and farmers' markets. Winter Markets are popping up all over the Hudson Valley. Stop by the Rhinebeck WINTER Farmers' Market for many of these items.

Chile Pepper Wreath from The River Garden

Also available: Chile Pepper Sprays, Wheat Wreaths, Dried Lavender Sachets and more.

Garlic Braids from Free Bird Farm

Give one of these garlic braids to the cook on your list. They are beautiful and practical…that’s my kind of gift.

Clinton Vineyards Cassis

This cassis is one of Clinton Vineyards best…and the kind of gift that would make me real happy. It’s great on its own, in a Kir or Kir Royale or even drizzled over vanilla ice cream.

Gourd Birdhouse from Osma Acres Farm

For the birds!

Hand Dipped Beeswax Candles from Ray Tousey

Ray Tousey is a beekeeper in Germantown, NY. He sells these handmade beeswax candles as well as honey products including comb honey and creamed honey.

Sheepskin Pelts from Awesome Farm

These pelts are so soft. I like to keep one by the fire so I can plop down on it to relax with a nice cup of cocoa. My almost brother-in-law is a pedi-cab driver in New York City, he keeps one in his pedi-cab so his riders can stay cozy….so many uses.

Tuthilltown Spirits

Why not add a little kick to the holiday eggnog? Tuthilltown Spirits is a small batch distillery in Gardiner, NY that uses locally grown ingredients.

Oliverea Schoolhouse Maple Syrup

Ahh, Pure Maple Syrup is one of nature’s precious gifts but it can be a little pricey so it’s always nice when it comes as a gift.

Mohair Socks from Buckwheat Bridge Angoras

Again, I think the best gifts are the little luxuries that most people are reluctant to splurge on for themselves.

The fiber for these comfy and colorful socks was grown, spun and knit on a small family farm and spinning mill in Germantown, NY that is powered with wind and solar power. The dyes are all environmentally friendly.

Local Cheeses: Berkshire Blue and Hudson Red can be found at Julia & Isabella

Hudson River Valley Farms by Joanne Michaels

This is a wonderful book with gorgeous photos that celebrate the farms and farm families of the Hudson Valley.

Hudson Valley Mediterranean by Laura Pensiero

Laura Pensiero is the force behind Gigi Hudson Valley which includes Gigi Trattoria in Rhinebeck and Gigi Market in Red Hook. This is a lovely book filled with mouth watering recipes that are built around the bounty of the Hudson Valley.

Art Pack Heirloom Seed Collection from Hudson Valley Seed Library

A great gift for gardeners…The Hudson Valley Seed Library has put together a collection of sixteen heirloom seeds packets each featuring the artwork of a Hudson Valley artist. The Gift Basket itself is a functional seed-starting tray made of recycled papers with recycled shred, twine and biodegradable cellophane wrapping. Plus, each basket contains a packet of edible seeds dipped in a vegan chocolate coating. I love this gift!

Autumn Lasagna with Butternut Squash, Spinach & Sage

2011-10-15T22:22:00.001-04:00

I recently made this dish again for a small party and everyone wanted the recipe. So, here it is. I think it's a perfect way to kick off the fall season.

Recipe

Ingredients:

1 Medium Butternut Squash - about 1 pound
1 Tbsp + 2 Tbsp Olive Oil
2 lbs Leafy Greens - such as Kale, Spinach or Swiss Chard
1/4 cup Water
30 Fresh Sage Leaves - minced
1 Cup Parmesan or Local Hard Grating Cheese - grated
1 Cup Pecorino Cheese - grated
1 8oz Package No Cook Lasagna Noodles
6 Tbsp Butter
1 Small Onion - diced
2 Garlic Cloves - minced
4 Tbsp Flour
1 Quart Whole Milk
Salt & Pepper

Directions:
Preheat the oven to 400 °. Cut the butternut squash in half lengthwise, scoop out the seeds (save them to roast for a snack) brush the cut sides of the squash with 1 Tbsp olive oil. Place them cut side up on a baking sheet and roast on a sheet pan in the oven until fork tender, about 40 minutes. Reduce oven temperature to 350°. Remove the squash from the oven and allow it to cool. Remove and discard the skin. Cut the flesh into small cubes. Set aside.

Remove the stems from the greens, fold the leaves in half lengthwise and slice them into long thin strips. Heat a large skillet over medium heat. Add 2 tbsp of olive oil. Add the greens to the pan, toss gently and sprinkle with a pinch of salt and pepper. Cook 2-3 minutes until wilted. Add 1/4 cup of water, toss the greens again, cover and let them steam for 5 minutes or until wilted but still bright green. Remove from heat and set aside.

Make the sauce by heating a saucepan over medium-high heat. Add the butter. When it sizzles, add the onions and garlic with a pinch of salt and pepper. When the onions are translucent, whisk in the flour, stirring until for 1-2 minutes until golden. Slowly whisk in the milk, a little at a time. Add the sage and bring to almost boiling, then reduce to a simmer, continue stirring and allow to thicken. Season with salt and pepper. Set the sauce aside.

Combine the 2 cheeses together and set aside.

Butter a 9" x 13" baking dish. Then start assembling the lasagna by placing a layer of the noodles on the bottom of the dish. Then add a layer of cubed roasted squash, then a layer of the cooked greens, top with some of the grated cheese and then pour a layer of the white sauce. Continue layering noodles, squash, greens, cheese and sauce. Top with grated cheese and then cover and bake for 45 minutes. Uncover and bake for 15 minutes more until lightly browned on top.

Sources:

Butternut Squash - Four Winds Farm
Spinach - Migliorelli Farm
Sage - My Garden
Barat Cheese - Sprout Creek Farm
Pecorino - Dancing Ewe Farm
Butter - Ronnybrook Farm Dairy
Garlic - Taliaferro Farms
Flour - Wild Hive Farm
Milk - Ronnybrook Farm Dairy

Strawberry Smoothie

2011-06-13T15:48:00.001-04:00

It's strawberry season here in the Hudson Valley, so I couldn't think of a better way to start the day than with a strawberry smoothie. When I had my cafe', Black-Eyed Suzie's, we made a gazillion of these at the juice bar. The secret is the frozen banana. It makes a thick, creamy and cold smoothie without using ice. I think the ice dilutes the flavor and waters everything down. So, whenever I have bananas getting a little too ripe, I peel them and wrap them in plastic wrap and stick them in the freezer so they are ready to go when the weather and the season call for a nice cold drink.

Ingredients:

8 Fresh Strawberries - stems trimmed
1 Frozen Banana - cut into chunks
1/2 Cup Apple Cider or Apple Juice
1/2 Cup Milk

Directions:

Put all of the ingredients into a blender and blend until smooth.

Sources:

Strawberries - Mead Orchard
Apple Cider - Migliorelli Farm
Milk - Creamline Milk from Ronnybrook Farm Dairy

Gemelli with Fresh Peas, Garlic Scapes, Ricotta & Tarragon

2011-06-06T15:04:00.001-04:00

Garlic scapes are in season!

Garlic Scapes are the flower bud of the hard neck garlic plant. Around this time every year, farmers remove the bud along with its curvy stalk so that the energy that would have gone toward producing a flower instead gets directed downward to produce the garlic bulb that will be harvested in the fall.

Besides being beautifully curvatious, garlic scapes have a wonderfully mellow garlic flavor. I always pick some up when I see them. They are only around for a few short weeks, so you have to get them while you can.

I was passing by Julia & Isabella's booth at the Rhinebeck Farmers' Market on Sunday and noticed that the Toussaint cheese from Sprout Creek Farm look a bit different. I asked the vendor, Meri about it and she explained that the cheeses often turn out different from batch to batch. To me, that is the beauty of these small producers. So I asked for a little taste and was surprised by how dry and crumbly and remarkably similar to parmesan it was. I love the idea of having that wonderful parmesan flavor produced right here in the Hudson Valley.

Recipe:

Ingredients:

8 oz Gemelli Pasta - or any other pasta shape that you like
6 Garlic Scapes - shaved into ribbons or 2 Cloves Garlic - minced
1 Cup Fresh Shelled Peas - shelled and rinsed
2 Tbsp Olive Oil
3 Sprigs Fresh Tarragon - chopped (about 2 Tbsp)
Zest of 1/2 Lemon - about 1 Tbsp
1/2 Cup Ricotta
1 oz Toussaint or Parmesan Cheese - shaved
Salt & Pepper

Directions:

Bring a large pot of generously salted water to a boil.

Meanwhile, shave the garlic scapes into thin ribbons. I do this by laying the garlic scape on a cutting board and running a vegetable peeler along the stalk. This takes a little getting used to but I think it's worth the effort to retain the curvy shape of the garlic scapes.

Add the pasta to the boiling water and cook until al dente. Add the peas during the last 4 minutes of cooking time. Strain the pasta and peas, reserving 1/2 cup of the cooking water. Do not rinse. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the shaved garlic scapes along with a pinch of salt and a few grinds of black pepper. Cook until the garlic scapes have softened and are golden on the edges, 2-3 minutes.

Add the pasta, peas and cooking liquid. Stir to combine. Stir in the tarragon and lemon zest. Cook, stirring for 2 minutes. Season with salt and pepper. Add dollops of ricotta cheese and top with shavings of Toussaint.

Serves 2

Sources:

Garlic Scapes - Brittany Hollow Farm
Fresh Peas - Migliorelli Farm
Fresh Tarragon - Taliaferro Farms
Ricotta - Dancing Ewe Farm
Toussaint - Sprout Creek Farm

Dad's Hot Dog Sauce

2011-05-31T13:50:00.001-04:00

BBQ season is officially here so I thought I'd share one of my family's favorite recipes for a backyard cookout. But first, I feel like I should explain why I haven't been posting for the past couple of months. My father suffered a severe stroke on March 18th and I pretty much dropped everything so that I could dedicate all of my free time to be with him with during his recovery. He's been doing well in therapy and getting better everyday and we are all hopeful that he'll be back to himself soon.

I thought it would be fitting to dedicate my first post since then to him. There is no doubt that my love of cooking comes from my father. He is always cooking something delicious and always makes enough to share with family and friends.

Dad's Hot Dog Sauce is a classic in my family. My father makes it for every backyard BBQ and he always makes a big enough batch so that we all get to take a stash home. The sauce even has it's own fan club and its numerous fans are always hinting for him to make some for them too. I take this with me to BBQ parties all the time and it's always a huge hit. Makes 1 quart and freezes well.

Ingredients:

1/4 Cup Canola Oil
3/4 Lb Ground Beef
3 Large Onions - minced
6 Garlic Cloves - minced
2 Cups Tomatoes - diced (when it's not tomato sesason, I use Muir Glen Fire Roasted Diced Tomatoes)
4 Tbsp Chili Powder
5 Tbsp Dry Mustard Powder
3 Tbsp Worcestershire Sauce
1/2 tsp Salt
1/2 tsp Pepper
1 Cup Water

Directions:

Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and allow it to brown, breaking it apart with a wooden spoon, about 10 minutes. Add the onions and garlic along with a pinch of salt and pepper. Cook for 5 minutes.

Add the tomatoes and stir to combine. Cook for 5 minutes. Meanwhile, combine the chili powder, dry mustard, Worcestershire sauce, salt, pepper and water. Add to the skillet and stir to combine.

Lower to a simmer and cook uncovered for 1 hour.

Serve the sauce over a grilled hot dog...or if you want to try it the the classic way, top your hot dog with minced red onion, mustard and a generous serving of this sauce.

Sources:

Ground Beef - Kesicke Farm
Onions - Rogowski Farm
Garlic - Mead Orchards
Hot Dogs - Northwind Farm

Collard Green & Potato Cakes w. Duck Leg Confit

2011-03-14T15:27:00.001-04:00

St. Patrick's Day is coming up later this week and since I have some Irish in me I thought I'd have a little fun with a traditional Irish dish, Colcannon.

Colcannon is basically a combination of mashed potatoes and sauteed greens, usually kale or cabbage. I'm using collard greens because I was able to pick up some frozen collards from nearby Migliorelli Farm. I took things a step further and made them into patties because I love a crispy potato. But what I love even more is crispy duck.

Hudson Valley Duck Farm has made it incredibly easy for lovers of duck leg confit to enjoy this delicious treat without all of the fuss that comes with making it yourself. Just sear it in a hot pan and it's ready to eat. What could be easier than that?

Recipe

Ingredients:

2 pounds potatoes - peeled and chopped into large chunks
water
1 Tbsp Salt
1/2 Cup Whole Milk
4 Tbsp Unsalted Butter
1/2 Onion - chopped
2 Cloves Garlic - thinly sliced
1 Bunch Collard Greens - rinsed, stems removed and chopped or 12 oz Bag Frozen Collards - thawed
Salt & Pepper
1/2 Cup Flour
1 tsp Paprika
1-2 Tbsp Olive Oil

Directions:

Place the potatoes in a saucepan and cover with water by 2 inches. Add 1 Tbsp salt and bring to a boil over medium-high heat. Boil the potatoes until the are fork tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the milk, 3 Tbsp of the butter and salt & pepper to taste. Roughly mash the potatoes. Cover and set aside.

Heat the remaining 1 Tbsp of butter in a large skillet over medium-high heat. Add the onion and garlic, saute until soft and translucent, 2-3 minutes. Add the collard greens. If using fresh collard greens, add 1/4 cup of water. Cook the collard greens for 5 minutes, stirring occasionally.

Add the cooked collard greens to the potato mixture and stir to combine. Season to taste with salt and pepper. Set aside to cool.

Combine the flour and paprika on a plate and spread into a thin layer. When the potatoes are cool enough to handle, scoop out 1/2 cup portions and form into a patty. Dust each patty with the flour.

* If you will also be serving the duck leg confit, then heat a cast iron skillet over medium high heat. Place the duck leg in the skillet, bone side down for 5 minutes, turn and then sear the skin side for 5 minutes or until heated through. You can then use the duck fat left in the pan to cook the potato patties.

If are not making the duck leg, add 1-2 Tbsp olive oil to a cast iron skillet over medium-high heat. When hot, add the patties and cook for 2-3 minutes on each side.

Makes 8 patties

Local Sources:

Potatoes - Little Seed Gardens
Creamline Milk - Ronnybrook Farm Dairy
Butter - Kate's Homemade Butter
Onion - Rogowski Farm
Garlic - Cowberry Crossing Farm
Frozen Collard Greens - Migliorelli Farm
Flour - Wild Hive Farm
Paprika - Bradley Farm
Olive Oil - Dancing Ewe Farm
Duck Leg Confit - Hudson Valley Duck Farm

Maple Syrup Season

2011-03-12T07:49:00.001-05:00

I love seeing those metal buckets hanging off the maple trees. It means that Spring is almost here.

Maple Weekend in NY is coming up on the last two weekends in March. Sugar shacks all over the state will open their doors to demonstrate their yearly ritual of boiling the sap that they have collected from the maple trees into sweet maple syrup.

I’m a fan of the dark amber, grade B syrup. Last year, I bought a couple cases from Oliverea Schoolhouse and gave them as gifts to my family. Pure Maple Syrup is a treat that everyone loves plus it’s a great way to keep your gift giving dollars in the community.

For more info on Sugar Shacks in the Hudson Valley, check out Hudson Valley Food Network.

Orzotto with Sausage, Fennel & Collard Greens

2011-03-09T15:52:00.001-05:00

Orzotto (orzo risotto) is something that I make all year long adjusting the ingredients as the seasons change. It’s so easy to prepare and only takes about 20 minutes to put a hearty and satisfying meal on the table. This variation was created around the offerings at the Rhinebeck WINTER Farmers’ Market.

Migliorelli Farm has just begun to offer frozen packets of many of their vegetables, making it even easier to buy from our local farmers all year long.

Recipe

Ingredients:

1 Qt Water
1/2 Lb Orzo Pasta
2 Tbsp Olive Oil
1/2 Onion – sliced pole to pole
1/2 Fennel Bulb – thinly sliced lengthwise
2 Pork Sausages – casings removed
12 oz Package Frozen Collard Greens - thawed or 1 Bunch Fresh Collards – rinsed, stems removed and coarsely chopped
2 Tbsp Unsalted Butter
1/4 Cup Pecorino Cheese - grated
Salt & Pepper

Directions:

Bring 1 quart of generously salted water to a boil. Add the orzo, reduce the heat to medium-low. Gently boil for 10 minutes, stirring occasionally until much of the water is absorbed.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. When hot, add the onion and fennel. Season with salt and pepper and saute for 2 minutes. Add the sausages breaking them apart with a wooden spoon. Cook, stirring occasionally until they are cooked through, about 5 minutes.

When much of the water for the orzo has been absorbed and the consistency is soupy, stir in the collard greens and butter and cook for 3 minutes. Add the sausage mixture and cheese. Stir to combine. Season with salt and pepper.

Local Sources:

Olive Oil - Dancing Ewe Farm
Onion & Fennel – Migliorelli Farm
Sweet Italian Pork Sausage – Northwind Farm
Fresh or Frozen Collard Greens – Migliorelli Farm
Butter – Ronnybrook Farm Dairy
Pecorino – Dancing Ewe Farm or Barat from Sprout Creek Farm

Sweet Corn Chowder with Bacon & Maple Syrup

2011-03-02T16:36:00.001-05:00

Last summer Migliorelli Farm started freezing their excess produce and packaging it into one pound bags so that we would be able to savor their delicious sweet corn even in the middle of the winter.

I picked up a bag at the Rhinebeck WINTER Farmers’ Market and decided to make a batch of corn chowder. I absolutely love corn chowder but almost never feel like making soup when corn is in season in the middle of the summer heat. So, these frozen packets seem perfect to me.

Maple syrup is my secret ingredient. It provides the perfect balance to the heat of the chipotles.

Recipe

Ingredients:

4 Slices of Slab Bacon – diced
1 Large Onion – diced
Kosher Salt & Freshly Ground Black Pepper
4 Red Potatoes (about 1 pound) – peeled and diced
1 Quart Chicken Broth
1 Lb Corn Kernels
2 Cups Milk
1 Cup Cream
2 Tbsp Corn Flour (or Masa Harina)
1/4 Cup Water
1 Tbsp Maple Syrup
1 Tbsp Chipotle in Adobo

Directions:

Heat a Dutch oven over medium-high heat. Add the bacon and cook for 2-3 minutes allowing the fat to render. Add the onions, a pinch of salt and a few grinds of black pepper. Saute 3 minutes.

Add the potatoes and stir to coat. Then add the chicken broth. Bring to a boil, reduce to a simmer. Simmer 15 minutes.

Add the corn, milk and cream. Season with salt and pepper. Raise the heat to medium and bring just barely to a boil. Reduce heat to low and simmer for 20 minutes. Puree half of the soup. I use and emersion blender but you can also use a blender or a food processor and return the puree back to the pot.

Combine the corn flour and water to make a slurry. Add this to the soup along with the maple syrup and chipotle in adobo. Simmer another 20 minutes. Season with salt and pepper to taste. Adjust the amount of chipotle to the level of spice that you like.

Sources:

Bacon – Northwind Farm
Onion – Rogowski Farm
Red Potatoes – Cowberry Crossing Farm
Frozen Sweet Corn – Migliorelli Farm
Milk and Cream – Ronnybrook Farm Dairy
Corn Flour – Wild Hive Farm
Maple Syrup – Oliverea Schoolhouse

Black Bean Sandwich with Grated Raw Root Vegetables, Pea Shoots & Kimchi

2011-02-23T15:56:00.001-05:00

This is one more of the sandwiches that was offered for lunch at last weekend’s Talk with Joel Salatin of Polyface Farm. We wanted to have a vegan option and this crunchy, healthy sandwich brings a good dose of freshness to the middle of winter.

Little Seed Gardens brings “the green” to the Rhinebeck WINTER Farmers’ Market with their greenhouse-grown pea shoots, baby spinach and lettuce. It’s inspiring to see more and more available year round from our local farmers.

Ingredients for the Black Bean Spread:

3/4 Cups Dried Black Beans
1 Piece Kombu Seaweed - optional
1 Tbsp Canola Oil
1 Medium Onion – chopped
Pinch of Salt
1 Tbsp Ground Cumin
1/2 cup Cilantro Leaves – chopped
1-2 tsp Chipotles in Adobo
1-2 Tbsp Lime Juice

Directions for the Black Bean Spread:

Spread the dry beans out on a baking sheet and pick out any pebbles. Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, add the kombu and bring to a boil. The kombu will help make the beans easier to digest. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours. Drain the beans, reserving 1/2 cup of the cooking water. Discard the kombu and set the cooked beans aside.

Heat the oil in a large skillet over medium-high heat. Add the onion along with a pinch of salt and saute until soft and translucent, about 5 minutes. Stir in the cumin and cilantro and cook, stirring until the cilantro has wilted but is still bright green.

Transfer the cooked beans to a food processor. Add the reserved water, onion mixture and chipotle in adobo. Puree until smooth. Add the lime juice and a pinch of salt. Puree for another 30 seconds. Cover and store in the fridge for up to 1 week. Leftovers can be used as a dip for vegetables or chips.

Makes about 2 cups.

Ingredients for the Sandwich:

1/2 Cup Black Bean Spread
4 Slices Whole Grain Bread
1 Carrot – peeled and grated
1 Beet – peeled and grated
1/2 Cup Pea Shoots
1/4 Cup Kimchi

Directions for the Sandwich:

Spread the black bean spread on the bread, Top with the grated carrots & beets, pea shoots and kimchi. Close the sandwich, slice and serve.

Makes 2 sandwiches.

Local Sources:

Black Beans – Gianforte Farm via Wild Hive Farm
Onion – Cowberry Crossing Farm
Sunflower Millet Bread using local grain – Our Daily Bread
Carrot & Beets – Migliorelli Farm
Pea Shoots – Little Seed Gardens
Kimchi – Hawthorne Valley Farm

Roast Beef Sandwich with Black Radish Mayo

2011-02-22T15:42:00.001-05:00

Migliorelli Farm still has plenty of black radishes available so I decided to experiment with them to try to create a locally sourced variation on a horseradish mayo. Black radish has that same strong and spicy kick that horseradish has, so I thought it would work and it did. It’s best to prepare the Black Radish Mayo one day in advance so that the radish can soften a bit in the vinegar. It can then be stored in a covered jar in the fridge for 1 week.

This is another one of the sandwiches that was served at the Talk with Joel Salatin of Polyface Farm this past weekend. Fleisher’s Grass-fed & Organic Meats generously donated the roast beef for the event and man, was it delicious! We are so fortunate to have them right here in the Hudson Valley.

Ingredients for the Black Radish Mayo:

1/2 Small Black Radish – peeled and grated
1/4 cup White Vinegar
Pinch Kosher Salt
1/2 Cup Mayonnaise
Black Pepper

Directions for the Black Radish Mayo:

Place the grated black radish in a jar, pour the vinegar over the top along with a pinch of kosher salt. Stir to combine and then press on the radish so that it is completely covered with the vinegar. Add a little more vinegar if necessary. Cover the jar and place in the fridge for 24 hours. Then when you are ready to prepare the mayo, lift the radish out of the jar along with a bit of the clinging vinegar and combine with the mayonnaise. Season with a little freshly ground black pepper.

Ingredients for the sandwich:

6-8 oz Roast Beef – sliced
2 Tbsp Black Radish Mayo
4 Slices of Wheat Bread
1 Cup Baby Spinach
2 Thin Slices Red Onion

Directions for the Sandwich:

Spread the black radish mayo on both sides of the bread. Lay the roast beef on top, then add the spinach and sliced red onion. Close the sandwich. Slice and serve.

Makes 2 sandwiches

Sources:

Roast Beef – Fleisher’s Grass-fed & Organic Meats
Black Radish – Migliorelli Farm
Baby Spinach – Little Seed Gardens
Red Onion – Cowberry Crossing Farm
Wheat Levain – Our Daily Bread

Sharp Cheddar & Honeycrisp Apple Sandwich

2011-02-20T13:34:00.001-05:00

Yesterday I had the pleasure of coordinating lunch for the attendees of a Talk with Joel Salatin of Polyface Farm. It was very satisfying to demonstrate that you can feed a meal to a couple hundred people sourced entirely from local farms, even in the middle of cold and icy February. I feel so proud of the diversity and quality of ingredients that the Hudson Valley has to offer and I hope this inspires more people to get out there and shop at the winter farmers’ markets in their area.

This is one of the sandwiches that was served. When you are working with ingredients that are as wonderful as these, it’s really hard to go wrong.

Ingredients:

3 oz Sharp Cheddar Cheese – sliced
1 Honey Crisp Apple – cored and sliced
1/4 Cup Cranberry-Horseradish Chutney
1/2 Cup Pea Shoots
4 Slices Wheat Bread

Directions:

Spread the cranberry chutney on each slice of bread. Add the cheese, then a handful of pea shoots, the sliced apple, and a few more pea shoots. Close the sandwich. Slice and serve.

Makes 2 sandwiches

Sources:

Sharp Cheddar Cheese – Adirondack Cheddar
Honeycrisp Apple – Migliorelli Farm
Cranberry Horseradish Chutney – Beth’s Farm Kitchen
Pea Shoots – Little Seed Gardens
Wheat Levain made with Hudson Valley grown grain – Our Daily Bread

Vadouvan Lamb Stew with Radish Raita

2011-01-31T11:51:00.001-05:00

Winter farmers’ markets and hearty stews go together like peanut butter & jelly. Stop by any winter market in the area and you are sure to find everything you need to put together a warming winter meal. There is something so comforting about a house filled with the aroma of a pot of stew simmering away on the stove on a winter weekend.

Vadouvan is an Indian spice blend with a French influence. Onions, shallots and garlic are caramelized and then Indian spices are added to create a unique and delicious spicy mix.

Ingredients for the lamb stew:

2 Lbs Lamb Stew Meat
1/2 Cup All Purpose Flour
Salt & Pepper
2 Tbsp Ghee /Clarified Butter
1 Quart Beef Broth
1/2 Cup Vadouvan Spice Blend*
3 Carrots – Peeled and sliced into big chunks
1/2 Head of Cauliflower – cut into florets
3 Shallots – peeled and cut in half lengthwise

Ingredients for the Radish Raita:

1 Cup of Plain Yogurt
1/4 Cup of Radish – minced
1 Tbsp Red Onion – minced
6 Fresh Mint Leaves – minced
2 Tbsp Fresh Lemon Juice
Dash Salt

Directions:

Cut the lamb into bite sized cubes. Place the flour on a large plate, add a dash of salt and a few grinds of black pepper. Stir to combine. Dredge the lamb cubes in the flour so that each piece is lightly dusted.

Heat the ghee in a Dutch oven over medium-high heat. When hot, add 1/2 of the lamb cubes in a single layer. Do not overcrowd the pieces. Sear on all sides. Remove the lamb from the pan and set aside on a plate while you repeat with the remaining half of lamb. Remove the 2nd batch from the pot and set aside.

Add 1 cup of beef broth to the pan and scrape up the brown bits on the bottom of the pan using a wooden spoon. Allow the beef broth to reduce by half. Add the vadouvan spice blend. Stir to combine and cook for 2 minutes.

Return the lamb to the pot and stir to coat with the spice mixture. Pour the remaining beef broth over the lamb to cover. Bring to a boil and then reduce to a simmer. Cover and simmer for 2 hours stirring occasionally.

Add the carrots, cauliflower and shallots, stir to combine. Cover and simmer 45 minutes more.

Meanwhile, combine all of the ingredients for the raita, cover and chill until the stew is ready. Serve the raita alongside the stew to provide a cooling balance to the spicy heat of the stew.

Serve with Naan or Rice

Sources:

Lamb – Awesome Farm
Flour – Wild Hive Farm
Clarified Butter – Homemade using Cabot Butter
Carrots – Migliorelli Farm
Shallots – Cowberry Crossing Farm
Yogurt – Ronnybrook Farm Dairy
Black Radish – Migliorelli Farm
Red Onion – Cowberry Crossing Farm
Dark Walnut Serving Platter – Living Edge Designs

* Vadouvan Spice Blend – Most of the spices in this blend are not locally sourced but I thought some of you may want to know where to find it. I got mine at Dual Specialty Store in the East Village, NYC. They don’t list it on the website though, so call or stop by…or make your own.

Why Food, Farms and Eating Local Matters: A Talk with Joel Salatin and Hudson Valley Farmers

2011-01-15T14:18:00.001-05:00

If you're interested in sustainable agriculture, or just want to make more informed choices about the food you eat, you won't want to miss this program.

The Woodstock Land Conservancy

and the Woodstock Farm Festival

are excited to announce an upcoming seminar featuring renowned farmer and speaker:

Joel Salatin of Polyface Farm

A humorous and dynamic speaker, Joel will talk about importance of local food to our economy, our environment, and our health, and have you thinking about food in a whole new way.

Joel is a pioneer in the field of sustainable agriculture and a passionate defender of local food systems. He and his farm have been featured in the movies Food, Inc. and Fresh as well as Michael Pollan's book, The Omnivore's Dilemma. You can read more about Joel and Polyface Farm here.

Program details:

Saturday, February 19, 10 am - 2:30 pm
Woodstock Elementary School
Cost: $25, including lunch

10 am-12 pm - Joel's talk and Q&A
12-1 pm – A Local Lunch catered by atthefarmersmarket.com
1-2:30 pm - Panel discussion: The state of the food system in the Hudson Valley, featuring local farmers, processors, and policy makers.

Space is limited so reserve your ticket today by clicking here, or by visiting www.woodstocklandconservancy.org

Please contact Megan Reynolds with any questions or to make an off-line reservation at mreynolds.wlc@gmail.com or 845-679-5345.

See you there.

Deviled Egg Trio

2010-12-31T12:06:00.001-05:00

Sometimes when I’m at the farmers’ market, I forget if I have eggs in the fridge and end up buying another dozen only to get home and find another dozen (or two) already there. Oh well, it’s always good to have eggs around. So, when this happens, I won’t say how often, I end up hard boiling a bunch to have on hand for snacks and egg salad sandwiches.

I decided to do a little more experimenting with the Kickshaw products from our test batches, so I made some deviled eggs and tried them out topped with our Roasted Red Peppers and our Pink Pickled Shallots. I also used some capers that I had, although they unfortunately don’t grow in our area. But we have an idea for a substitute that we’ll be testing out next summer. Stay tuned.

Ingredients:

3 Large Eggs
1 1/2 Tbsp Mayonnaise
1 tsp Dijon Mustard
Pinch Salt & Pepper
Your choice of toppings – I’m using Capers, Roasted Red Peppers, Pink Pickled Shallots

Directions:

Place the eggs in a saucepan and cover with water by 1 inch. Place over a medium-high flame and bring to just barely a boil. Turn the heat to low and simmer the eggs for 9 minutes. Remove from the heat and drain the water. Run cold water over the eggs until the are cool. Place them in the fridge to cool completely.

When the eggs are completely cool. Peel them by gently cracking the the shell on a countertop all the way around the perimeter of the egg lengthwise. Begin peeling the shell at the fat end while holding it under running water. This usually breaks the thin membrane that runs between the shell and the egg white making it easier to peel the shell off in large pieces.

Slice the eggs in half lengthwise and gently ease the yolks out placing them in a small bowl. Mash the yolks with a fork until smooth. Add the mayo, Dijon mustard, salt and pepper and blend in with the back of a spoon to a smooth consistency.

Transfer the mixture to a small zip top bag pressing it toward one of the bottom corners. Seal the bag and snip off the bottom corner. Pipe the mixture into the egg whites. Place your choice of topping over the egg yolk mixture.

Sources:

Eggs – Quattro’s Poultry Farm
Roasted Red Peppers – Kickshaw Hudson Valley
Pink Pickled Shallots – Kickshaw Hudson Valley

Pumpkin Slices in Syrup

2010-12-28T14:22:00.001-05:00

My friend Sabine suggested we try making these sweet treats. She remembers snacking on them as a child growing up in Lebanon and since pumpkin is readily available in our area right now, we picked some up and made a batch.

Everyone that we let sample them couldn’t eat just one. They are surprisingly addictive and would be nice served with a little whipped cream and walnuts. I had them for breakfast with a little eggnog drizzled on top and a sprinkling of chopped almonds.

Ingredients:

2 lb Pumpkin or Butternut Squash
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice

Directions:

Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.

Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.

Lift the pumpkin out of the syrup and set aside. Continue to cook the syrup for another 10 minutes so that it thickens.

Place the pumpkin slices in a jar and pour the syrup over them to cover by one inch. Cool and refrigerate.

Serve with whipped cream or eggnog and chopped nuts.

Sources:

Butternut Squash – Little Seed Gardens
Eggnog – Ronnybrook Farm Dairy

My Favorite Posts of 2010

2010-12-26T17:38:00.001-05:00

There is a big snowstorm passing through our area and we are all stocked up and staying in for the night. So, I decided to spend the time taking a look back at the past year of blog posts and recipes.

These are my top picks of the year. Some are old favorites or family recipes that I make over and over again. Others are new discoveries. All are delicious.

Click through for the full posts and recipes

Pumpkin Waffles with Warm Cinnamon Apples

Thai Beef Salad

Baby Summer Squash with Chive Blossoms

Tomatillo Chicken Tacos with Goat Cheese

Peach Johnnycake

Fresh Peas with Green Garlic & Prosciutto

Thai Chicken with Basil & Chiles

Yogurt with Blueberries, Granola & Honey

Grilled Romaine Salad

Ratatouille with Grilled Merguez

Grilled Halibut Pouches filled w/ Garlic Scapes

Smash Roasted Fingerling Potatoes with Cioppolini Onions

Red Currant Sorbet with Lime Zest

I hope to have many more to share in 2011.

Happy New Year Everyone!

Happy Holidays Everyone!

2010-12-24T17:21:00.000-05:00

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Winter Farmers’ Market Lunch

2010-12-23T13:12:00.001-05:00

Here’s another sneak peak at one of the products from the new line that I’m working on with my friend, Sabine. Our company is called Kickshaw Hudson Valley. Kickshaw is an archaic term that means small, elaborate or exotic delicacy, which comes from the French word quelque chose ~ something ~ as in, something from the Hudson Valley.

We have been testing Quince Jam and Quince Paste. I’m sampling some Quince Jam for lunch today along with some other treats from the Rhinebeck WINTER Farmers’ Market.

Adirondack Cheddar – from Julia & Isabella
Smoked Pheasant Sausage – Quattro’s Poultry Farm
Soft Boiled Eggs – Quattro’s Poultry Farm
Quince Jam – Test Batch from Kickshaw Hudson Valley
Bread – Our Daily Bread
Olives – Gift from market friends, Joanne & David (Thank you!)
Dark Walnut Board – Living Edge Designs

Roasted Red Pepper Frittata

2010-12-22T09:20:00.000-05:00

Frittata is one of my favorite breakfasts to make when we have guests staying with us. It’s easy to prepare, serves a lot of people and can be thrown together with whatever you happen to have on hand. I cook the frittata in the morning and then turn it out onto a board and leave it on the kitchen counter so that guests can slice off a wedge whenever they wake up. It’s good hot or room temperature.

My friend, Sabine and I have been working on a new business for the past several months creating a line of jarred products that will preserve the harvest of the Hudson Valley. Recipe testing is well underway, so we both have shelves full of tasty products to experiment with. So, this morning I decided to use our Roasted Red Peppers, along with some shallots and Adirondack Cheddar that I picked up at the Rhinebeck WINTER Farmers’ Market on Sunday.

Stayed tuned for details about our new venture.

Ingredients:

2 Tbsp Olive Oil
1 Tbsp Butter
2 Shallots - chopped
1/2 cup Roasted Red Peppers - chopped
8 eggs -beaten
1/4 cup milk
1/2 cup Cheddar Cheese – grated
Salt & Pepper

Directions:

Turn on the broiler in your oven.

Heat a large cast-iron skillet over medium-high heat. Add the olive oil and butter. I know this seems like a lot of oil but it’s necessary so that the frittata doesn’t stick to the pan when it comes time to turn it out later.

When the butter sizzles, add the shallots along with a pinch of salt and pepper. Saute until they have softened and become translucent. Add the roasted red peppers and saute 2 minutes more. Swirl the ingredients around in the pan so that the oil coats the sides of the pan.

Meanwhile, in a mixing bowl, combine the milk and the beaten eggs along with a pinch of salt and pepper.

Reduce the heat to medium and pour the egg mixture over the shallot and roasted red pepper mixture. Gently stir to incorporate. Add the cheese and gentle stir again. Then allow to cook in the skillet for a few minutes without stirring until the sides have set but the center is still jiggly.

Place the skillet under the broiler until the frittata puffs up and turns golden brown. Remove from the oven and carefully place a large plate over the skillet. Invert the skillet so that the frittata releases onto the plate. Then place a cutting board over the frittata on the plate. Invert the plate so that the frittata rests on the cutting board with the golden side face up.

Slice into 8 wedges.

Sources:

Olive Oil – Dancing Ewe Farm
Butter – Ronnybrook Farm Dairy
Shallots – Little Seed Gardens
Roasted Red Peppers – self preserved from Migliorelli Farm
Eggs – Quattro’s Poultry Farm
Milk – Hudson Valley Fresh
Adirondack Cheddar – Julia & Isabella

Eucalyptus Wreath

2010-12-21T10:55:00.000-05:00

Every year I pick up one of these eucalyptus wreaths from Bernadette Kowalski of The River Garden. Bernadette has a sprawling flower farm on the banks of the Hudson River in Catskill, NY where she grows a multitude of flowers, trees and shrubs.
The eucalyptus is so fragrant and provides a welcoming aroma to guests as they arrive. The wreath dries nicely retaining its color for months.
You can find The River Garden set up at many farmers’ markets including the Greenmarket in Union Square, NYC and the Rhinebeck Farmers’ Market.