By Sam Adkins, executive chef,  Sally's Middle Name

After feasting on fat-laden veggies, stuffing, and pie, a nice crunchy salad sounds pretty good, doesn't it? This kale salad, coated in a zippy mustard/anchovy dressing and studded with slivered onions, pickled fennel, crunchy almonds and fried capers, is loaded with flavor and texture and a great antidote to Thanksgiving over-indulgence! This recipe makes extra dressing, which also makes a great dip or sandwich spread. 

Serves six as a side dish 

INGREDIENTS

For dressing:
2 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
2 garlic cloves, finely grated
2 tablespoons white wine vinegar 
5 anchovy fillets, roughly chopped
Juice of one lemon
2 cups extra virgin olive oil

For pickled fennel:
1 cup shaved fennel
1/2 cup white wine vinegar 
1/4 cup water
3 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
3 slices of orange

For salad:
2 pounds cleaned lacinato (or Tuscan) kale leaves with stems removed
1 cup very thinly sliced red onion
Juice of one lemon
3 tablespoons extra virgin olive oil 
Salt to taste
Fresh ground pepper to taste
1 c pickled fennel 
2-3 tablespoons anchovy dressing
1/3 cup toasted slivered almonds
2 tablespoons fried capers

METHOD:
To make pickled fennel:
Put fennel in a  glass jar. Bring remaining ingredients to a boil and pour over fennel. Place directly into the fridge and let cool.

To make the vinaigrette:
Place all ingredients except for the olive oil in a food processor or blender. Blend till smooth and then slowly drizzle in olive oil. The texture should be thick and creamy, like mayonnaise; however if too thick you can thin with a few tablespoons of water. 

To make salad: 
Tear the Kale leaves into bit sized pieces. Combine, kale, pickled fennel, olive oil, lemon juice, and dressing. Toss well (your hands work best for this). Adjust seasoning, sprinkle almonds and capers on top, and serve. 
 
 
By FRESHFARM Staff

Many of the ingredients in this hearty chili can be found at market, including dried beans (check out Next Step Produce). The dried beans you find at market are much fresher than what you'll find in the supermarket (which can be years old) and will cook up faster. Here are some basic instructions on cooking dried beans. If you are in a hurry, using canned beans are fine, but we recommend rinsing them in cold water to get rid of any tinny taste.

Serves six to eight as an entree 

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • I cup diced roasted poblano chiles (or 2 4-ounce cans of fire-roasted green chiles) 
  • 2 large garlic cloves, minced
  • 2 tablespoons chili powder (mild or hot, you decide!)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cinnamon 
  • 1 28-ounce can diced fire-roasted tomatoes
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 tablespoons tomato paste 
  • 3 cups vegetable stock 
  • 2 cups diced butternut squash 
  • I pound dried beans (pintos, black, or white), fully cooked along with any reserved cooking liquid. If using canned beans instead, you'll need 4 14-ounce cans; discard the liquid and rinse the beans before adding to the pot. 
  •  1 teaspoon salt
  • ½ cup chopped cilantro
  • Garnish:  crumbled queso fresco or feta, shredded cabbage dressed in lime juice, chopped cilantro, diced red onion 

METHOD

Heat oil in a large pot and add onion. Saute over medium heat until soft. Add garlic and diced poblanos and cook a few minutes, until garlic becomes fragrant.

 Add the chili powder, cumin, paprika, and cinnamon and saute another minute. Add the diced tomatoes, oregano, tomato paste, and stock and cook over medium heat until simmering. 

Add the diced butternut squash, the cooked beans, reserved liquid, and salt. Bring to a boil then reduce heat so the chili is simmering and cover, cooking 45 minutes, stirring every 15 minutes or so. If it's too thick you can thin it out with water or more vegetable stock. Stir in chopped cilantro, adjust salt, and serve with suggested garnishes. 
 
 
By Cheryl Strasser, Cowbell Kitchen

Cheryl made this dessert for the FRESHFARM Feast, serving it with Dolcezza pumpkin gelato and quince sorbetto. Visit any FRESHFARM market to pick out your favorite varieties of apples. Cheryl recommends getting a mix to get a nice sweet/sour balance!

Makes 6 - 8  individual galettes

Basic Pie Crust

INGREDIENTS
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

METHOD
In a mixing bowl, whisk flour, salt, and sugar. Drop in super cold butter chunks; working fast with your fingers, combine the butter and flour mixture, breaking up the butter to the size of tiny peas. Add water slowly, mixing until dough comes together. Be careful not to add too much water or over-mix, which will make your dough tough. Less is more. Turn dough out onto plastic wrap and press into a disk. Wrap tightly and refrigerate at least 1 hour.

Apple Filling 

INGREDIENTS
1 apple per galette (approx. 6 oz. per galette)
1/8 cup sugar
cinnamon to taste
1/8 cup all-purpose flour

METHOD
Peel and slice apples and place in mixing bowl. In a separate bowl, combine sugar and cinnamon, adjusting amounts to taste. Sprinkle mixture over the apples and mix. Add flour and toss to coat evenly.
 
Assembling the Galettes

SUPPLIES & INGREDIENTS
Sheet tray with parchment paper
Pastry brush
Apple butter
Egg wash (1 egg whisked with a pinch of salt and water)
Raw sugar
Butter

METHOD
Preheat oven to 350 degrees. Weigh out 2.5 ounces of pie dough per galette (or simply divide dough into 6 to 8 even portions). Use a sharp knife to cut off how many servings you are planning to bake. At this point the dough can be frozen up to a month. Wrap tightly and place in an airtight freezer bag. When you are ready to bake again place in refrigerator the day before.

Lightly flour your rolling surface--cold marble is the best! Place a portioned dough ball in the flour and roll out to approximately a 9 inch circle. Start in the center when rolling and make sure you spin your dough on the floured surface after you roll each time; you don’t want the dough to stick! If you need more flour lightly dust the surface. Don’t be nervous--it’s rustic so even if it looks messy it still will taste amazing. Plus pie dough senses fear!

Place your rolled-out disks on a baking tray lined with parchment paper. Spread a dab of apple butter in the middle of the dough where the apples will be placed. Arrange cut apples in a circular pattern, leaving an outer edge of approx. 2 inches. Build up layers of apples until you get the look you want. Fold up the sides over the outer apples, forming a circular shape and leaving apple slices visible in the middle. Brush the top of the folded edge with egg wash and sprinkle raw sugar on washed edges. Place a dollop of butter in the center of each galette and bake. Check in 15 minutes and rotate your sheet tray to get even baking. Keep checking every 15 minutes, rotating tray each time, until crust is golden brown and firm to touch, about 30 to 60 minutes depending on your oven. The apples get a bit bubbly which is another sign they are ready. Serve warm with ice cream!
 
 
By Juliet Glass, FRESHFARM Director of Communications 

This garlicky, vibrant sauce, a mash up between Italian salsa verde and Argentine chimichurri, is a great way to use the fresh herbs you'll find at markets in the fall. We love it with grilled steak and vegetables, seared fish or tofu, on top of scrambled eggs, folded into potato salad, or added to a simple vinaigrette.  It keeps for about a week in the fridge, but the garlic flavor will get stronger over time. 

Makes one generous cup

INGREDIENTS
1 cup washed and dried Italian parsley, stems removed
1 cup washed and dried cilantro, stems removed
1/4 cup washed and dried oregano or dill (or a mix of the two), stems removed
2 cloves fresh garlic, roughly chopped 
1 whole jalapeño pepper, seeds removed and roughly chopped 
1 lime, juiced
 1 teaspoon salt 
1/4 to 1/3 cup extra virgin olive oil, more to taste 
Freshly grated black pepper to taste 

METHOD
Put the herbs, garlic, and jalapeño in a food processor and process until finely chopped.  Scrape down the sides, add lime juice and salt and process, adding oil in a steady stream.  Taste, adding pepper, more salt, and more oil, if desired. 


 
 
By Lindsay Wallace, FRESHFARM Deputy Director of Programs 

This addictive puree is a perfect condiment for tacos (especially roasted cauliflower or breakfast tacos), but it also works well on a sandwich, as a dip, or swirled into rice. You could even blend it into guacamole. Bonus: it's vegan! 

INGREDIENTS
3 poblano peppers
1/3 cup walnuts, toasted and cooled
1 lime, juiced
3/4 cup cilantro leaves, packed
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste

METHOD
Preheat the broiler.  Line a baking sheet with foil and place peppers on it. Broil for 10-15 minutes, flipping over halfway through, until skin is blackened. Remove and set aside to cool. When cool enough to handle, remove the skins, stems, and seeds. Coarsely chop the peppers.

Pulse the toasted and cooled walnuts in a food processor until they become coarse crumbs. Add chopped peppers and remaining ingredients. Pulse until thoroughly combined, then run the food processor on low until the pesto is semi-smooth. Taste and adjust for salt. Pesto will keep in an airtight jar in the refrigerator for up to a week or in the freezer for up to 3 months.
 

Tomato Conserva

09/30/2016

 
Adapted from The Los Angeles Times

This recipe is neither easy nor quick (in fact, it will take most of a day to make). But if you want to capture the essence of gorgeous vine-ripened tomatoes (while you still can get them at market), this is your recipe. By slowly cooking tomato pulp in a low oven, you end up with an intensely flavored, homemade tomato paste that is sweeter with a more pure tomato taste than the canned varieties. Add a tablespoon to any pasta sauce, stew, soup, or gravy to impart a concentrated tomato depth of flavor. It is also a great condiment; spread it on toast instead of butter, serve with a cheese board, scramble a teaspoon into eggs, or eat with a gooey grilled cheese sandwich. Top each jar with a layer of olive oil, and the conserva will keep months in the refrigerator (if you scale up the recipe, keep the extra in half pint jars in the freezer). Just be sure to always use a very clean utensil when scooping it out, and adding more oil to the top before returning it to the refrigerator.

Make about 1 to 1 1/2 cups

Special equipment:  food mill, half-pint canning jars, rimmed baking sheet ( a.k.a. half sheet)

INGREDIENTS
5 pounds ripe good-quality tomatoes - meaty Romas work great
3 tablespoons olive oil, plus additional for storage
1 teaspoon salt

METHOD
1. Heat the oven to 300 degrees. Chop tomatoes roughly. Warm the olive oil in a large pot, add the tomatoes and salt, and bring the tomatoes to a rapid boil. Cook the tomatoes for about 2 minutes, or until they are very soft. Immediately pass them through the finest plate of a food mill, pushing as much of the pulp through the sieve as you can. Note: If your tomatoes are very ripe and you have a strong arm, you can skip the cooking step, but it will require lots of elbow grease. 

2. Lightly oil a baking sheet with olive oil. Spread the tomatoes on the pan in an even layer. The tomatoes will spend 4 to 5 hours total in the oven, evaporating liquid and reducing considerably. 

3. Allow tomatoes to cook for 90 minutes, remove from oven and use a spatula to the turn the paste. Return to oven and cook, turning every hour, until all the liquid has evaporated and the paste is turning dark and thick.  This should take 2 to 3 more hours (depending on your oven and the water content of your tomatoes).  

4. Once the paste is thick and dark, reduce the oven to 250 degrees and continue to cook another 2 hours, turning it with a spatula every 45 minutes to an hour. The paste is done when it is thick, shiny, and a deep red and may be ready to come out of the oven in less than two hours.

5. Transfer the conserva to two to three clean half-pint glass canning jars. Tomato conserva holds for a long time stored in glass jars and topped with one-half inch of olive oil. As you use it, maintain this level of olive oil on top. When not using it, store conserva in the refrigerator. 
 
 
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.




 
 
Lindsay Wallace, FRESHFARM Deputy Director of Programs

What better way to savor the end of warm weather produce than with a refreshing cocktail? The next few weeks mark the end of melon season, and we know that many farmers have a glut of cucumbers...for now. So when you're at market this weekend be sure to grab your favorite melon, some cukes, and get (cocktail) shaking! 

Makes One Cocktail

INGREDIENTS
2 shots melon juice*
1 shot cucumber-infused vodka**
1/2 shot simple syrup
3/4 shot fresh lime juice
Salt and aleppo pepper for rim
Shaved cucumber ribbon for garnish

METHOD
Combine salt and aleppo pepper in a small plate with a lip. Dampen the rim of a cocktail glass with a cut lime and put glass upside down into the salt and aleppo pepper plate. Swirl around until you have a nice salt rim on the glass. Put a large ice cube in the glass.

In a shaker or mason jar, combine melon juice, vodka, simple syrup, and lime juice with several ice cubes. Shake vigorously. Strain into cocktail glass, garnish with a ribbon of cucumber, and enjoy.

*To make melon juice: remove rind and cube melon of choice. Put in a blender or food processor and run until completely smooth. Strain through a cheesecloth or fine meshed sieve. Keep refrigerated in an airtight container.

**To make cucumber-infused vodka: use a vegetable peeler to shave long, thin ribbons of a Persian or English cucumber. Place about half a cucumber in a jar with 1/4 cup vodka and let sit for at least 15 minutes or up to several days in the refrigerator.
 

Pickled Red Onions

09/02/2016

 
Juliet Glass, Communications Director

These easy pickled onions add flavor, crunch, and color to just about any savory dish. We love them with hamburgers, grilled cheese sandwiches and tacos, tossed with salad greens and a simple vinaigrette, or folded into potato salad.  Put them in a mason jar, and they make a nice hostess gift. These will keep in the refrigerator for a few weeks, but good luck keeping them around that long! 

Makes about one pint.

INGREDIENTS
3/4 cups white vinegar
1/2 cup water
3 tablespoons sugar
2 teaspoon salt
2 whole peppercorns
4 whole cloves
1 bay leaf
1/2 teaspoon dried chili flakes
1 large or two small red onions, peeled and sliced into rings

METHOD
Place all the ingredients except for the onions into a small sauce pan. Bring to boil over high heat.  Working in two batches, place onions in pot, return to boil, and cook for 3 minutes. Remove onions and spread out on a plate to cool. Repeat with the second batch, placing them on the plate to cool. Turn off heat and allow the onions and the brine to each cool completely. 

Once cooled place in a pint jar and store in the refrigerator. They can be eaten right away, but if you wait a few hours the color will deepen to a bright pink and the flavors with develop nicely.