By Lindsay Wallace, Deputy Director of Programs

Cold weather and potential snow days call for soul warming meals, such as a sandwich piled high with tender pulled pork. This recipe calls for a slow cooker, which means you can just set it and forget it! Most FRESHFARM farmers sell bone-in pork shoulder rather than boneless. If you can only find bone-in, fret not. After it's fully cooked, fish out the bone (which adds depth of flavor) before you shred up the meat.

Makes about eight very generous sandwiches

INGREDIENTS
3 lb. pastured boneless pork shoulder/Boston butt or 4 lb. bone-in pork shoulder 
1 cup ketchup (try homemade)
1/3 cup balsamic vinegar
1/3 cup packed dark brown sugar
1/2 cup bourbon 
3 Tbsp Worcestershire sauce
2 cloves garlic, grated
1/2 tsp salt
2 teaspoons smoked Spanish Paprika
Freshly ground black pepper

METHOD
​Whisk all sauce ingredients together in a bowl and season to taste.

Pat the pork dry and generously salt & pepper on all sides. Heat a large cast iron Dutch oven (or deep skillet) over medium heat. Brown the pork carefully on all sides. Do not flip it until it releases from the pan on its own! This will take 6-10 minutes per side.

Transfer the pork to a slow cooker. Add sauce and turn to coat. Cook on the low setting for 8 hours.  Using two forks, shred the pork and incorporate evenly into the sauce.

Serve on high-quality potato hamburger or slider buns with your favorite coleslaw and Gordy's Cherry Pepper Spread.
 
 
Adapted from Madhur Jaffrey's Spice Kitchen

The original recipe calls for both chicken stock and heavy cream.  We use vegetable stock and coconut milk instead, resulting in a luxurious, soothing, vegan soup.  

Serves eight as a starter or light main course

INGREDIENTS
3 tablespoons refined coconut oil
2 medium onions, peeled and chopped
1 inch piece of fresh ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 teaspoon ground cumin 
2 teaspoons ground coriander
1/4 teaspoon turmeric 
1/8 to 1/4 teaspoon cayenne pepper
1 lb potatoes, peeled and cubed
1 head cauliflower, broken down into 2 inch pieces
6 cups vegetable stock
1 teaspoon salt, more if needed
1/2 teaspoon ground white pepper, more if needed
1 14-ounce can coconut milk
Chopped cilantro
Sriracha to taste

METHOD
Heat oil in a large stock pot. Add onions, ginger, and garlic, and saute for about four minutes, until the onions just begin to color. Add the cumin, coriander, turmeric, and cayenne. Stir for about 1 minute and add the potatoes, cauliflower, and stock. Add salt and pepper, bring to a simmer, lower heat and cook until the potatoes and cauliflower are tender.  

Turn off heat and stir in the coconut milk. Using a submersion blender, blend thoroughly. If using a traditional blender, work in batches. For an extra smooth texture, pass the soup through a sieve.  Adjust seasoning. To serve, garnish with chopped cilantro and a drop of sriracha. 
 
 
FRESHFARM Staff 

Romano or flat green beans require a little more cooking than regular green beans. Stewing them in tomatoes and garlic tenderizes them and infuses them with flavor. We like this Italian preparation as a side dish with roasted chicken or with poached eggs for a savory breakfast.  They are even good at room temperature topped with a little crumbled feta or ricotta salata. If you can’t find romanos,  you can use regular green beans instead. 



Serves 4 to six as a side dish

INGREDIENTS
1 1/2 pounds Romano beans, trimmed and cut into 1 inch pieces
1/3 cup extra virgin olive oil
3 garlic cloves, minced 
1/2 teaspoon chili flakes (optional)
3 cups peeled and diced tomatoes and their juices; preferably fresh Romas from market (see notes on how to peel tomatoes)
1 1/2 teaspoon salt, more to taste
freshly ground black pepper to taste
10 basil leaves

METHOD
Bring a medium pot of water and 1 teaspoon salt to a boil. Add cut beans and boil for five minutes. Drain and set aside. 

Over medium heat, heat oil in a large sauté pan, add garlic and once fragrant (about a minute; be sure not to brown) add optional chili flakes and the tomatoes.  Cook for about 10 minutes, until the tomatoes start to break down. Add the cooked beans, 1/2 teaspoon of salt, and stir to combine. Cook another 10 minutes or until the tomatoes are considerably reduced. Season with freshly grated black pepper and more salt, if need. Turn off heat. 

Cut the basil into a chiffonade (stack the leaves, roll them tightly,  and cut into very thin strips) and stir into tomato/bean stew. The leaves will darken pretty quickly, so if not serving immediately, and you want a pop of color, you can add another chiffonade of basil leaves right before serving. 


NOTE:
To peel tomatoes, bring a pot of salted water to a boil.  Cut an "X"  into the bottom of each tomato. Working in batches of  two or three tomatoes at time, drop them into boiling water for about a minute. Remove from water and when cool enough to handle, peel off the skin. With this dish you can use the same pot of salted water to peel tomatoes and boil cut beans; just do the tomatoes first. 

 

Massaman Curry

09/16/2016

 
Adapted from 101 Easy Asian Recipes

Who knew that you could purchase so many of the ingredients in this exotic southeast Asian dish at markets during the fall? Right now many of our farmers have fresh ginger (Love Dove Farm, Next Step Produce, Mock's Greenhouse,  The Farm at Sunnyside,  and Rainbow Hill Farm to name a few) and lemongrass (Country Pleasures Farm and Evensong Farm). The onions, potatoes, and chicken are abundant!  Once you've made this a few times adapt it as you see fit, swapping out potatoes for other vegetables, chicken for fish or tofu, peanuts for cashews. It won't be a traditional massaman curry, but it will still be delicious! 

Serves four to six

INGREDIENTS 
2 tablespoons coconut or vegetable oil 
1 small onion, chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, minced
1/2 cup red curry paste
1 teaspoon ground coriander 
1/2 teaspoon turmeric 
3 whole star anise
1 cinnamon stick
2 Kaffir lime leaves (optional) 
I stalk lemon grass, cut into 1 inch pieces and smashed with side of a kitchen knife
1 14 ounce can full-fat coconut milk
3 cups chicken stock
1 teaspoon salt, more to taste 
2 lbs boneless skinless chicken thighs
1 lb potatoes, cut into 1/2 inch cubes
1 cup sliced shiitake mushrooms (optional) 
1/2 cup roasted unsalted peanuts
1 tablespoon fish sauce, more to taste 
1 whole lime, juiced 
brown sugar to taste 
Garnish: chopped fresh cilantro

METHOD
Heat oil in large Dutch oven over medium heat. Add onion, garlic, and ginger and cook until softened, a few minutes. Add the curry paste, coriander, and turmeric and stir to combine. Add the star anise, cinnamon stick, kaffir leaves and stir to combine. Add the coconut milk, stock, and salt.  

Bring to a boil and add the chicken thighs, and simmer for 20 minutes. Add the potatoes and peanuts and simmer for 10 minutes. Add the mushrooms and cook another 10 minutes. 

Remove the chicken thighs, place on a cutting board, and shred/chop with a knife and fork and return to pot. Add fish sauce, lime juice and taste. Adjust seasoning with a little brown sugar, more fish sauce, or salt.

Fish out whole spices, lemongrass and lime leaves and serve with rice (or zucchini noodles) and chopped cilantro.




 
 
Adapted from smittenkitchen.com

These pickles are a FRESHFARM staff favorite. If you aren’t a garlic fan, you can omit this ingredient. We like them on sandwiches, chopped up and added to a salad, and straight from the jar!

Makes approximately 1 quart

INGREDIENTS
8 larger or 10 smaller firm, fresh Kirby (pickling) cucumbers

2 garlic cloves, peeled

3 teaspoons kosher, coarse or pickling salt

1 to 2 tablespoons chopped fresh dill

1/2 cup white vinegar

METHOD
Wash cucumbers and slice them very thinly, at least 1/8 inch. This is a great job for a mandolin, if you have one.

Either crush the garlic with the side of a knife or slice it thinly (the latter gets you more garlicky pickles).

Put 1 teaspoon salt and 1/3 of the dill in bottom of a one-quart jar, add half the sliced cucumber and garlic. Sprinkle an additional teaspoon salt and 1/3 the dill on top of cucumbers. Add remaining sliced cucumber and garlic and the last teaspoon of salt and the rest of the dill.

Pour the white vinegar on top, close the jar and give it a few shakes to begin distributing the ingredients. The liquid level will look low at first; over time the salt will draw out the moisture from the cucumbers and form a lovely pickle brine.

Put jar in the fridge and shake it once or twice over the next few hours.  You can eat them within 1 or 2 hours, but they are ideal after 8 hours.  They’ll keep in the fridge, submerged in their brine, for 3 weeks.