Archive for September 2012
Happy Saturday Friends!
Here are some delicious recipes our Chef Richard has been sampling the past couple saturdays. He wanted to share them with all of you so you can try them at home.
1 Medium eggplant will yield about 1 cup roasted pulp. Make sure to get more than you will need!
Tahini can be found at most grocery stores and is shelf stable for a long time. Brands can vary quite a lot and it can be bitter, so it is best to start with a small amount and then add a little to taste
4 cups roasted eggplant pulp
2 teaspoons chopped garlic
1 teaspoon Tahini paste
2 teaspoons Salt
2 Tablespoons Lemon Juice
1/2 cup light Olive Oil
Preheat Oven 400F. Place whole eggplant on a baking sheet lined with parchment paper (or foil) and pan spray. Bake eggplant for about 40 minutes until skin is puffed up and flesh is very soft.
Let cool and then slice in half lengthwise, then scoop out flesh with a spoon- this will come out easily. discard stem and skin.
Place eggplant flesh in a food processor with all ingredients, except oil.
Pulse to combine and then with unit on, drizzle in Oilve Oil until incorporated.
Season to taste and then place in a clean bowl.
Garnish with a little Extra Virgin Olive Oil and Paprika; serve with vegetables and chips to dip with!
LAMB & EGGPLANT STEW
This is a great dish to utilize eggplant that everyone will enjoy! Substitute Beef, Chicken or Tofu to your preference
Dice lamb and eggplant into a similar size for uniformity.
1 # Lamb stew meat, trimmed of any obvious sinew
1 large eggplant, cubed
1/2 medium Yellow Onion, diced
1/4 cup light Olive Oil
Combine Seasoned Flour in a medium bowl:
1 cup flour
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Paprika
1 teaspoon Garlic Powder
Have at the ready:
1/2 cup Marsala wine, Red wine or 1/4 cup Brandy
2 cups Beef or Vegetable Stock (or water)
Heat a large pot (Dutch Oven) with 1/4 cup oil
Coat cubed Lamb meat with seasoned flour and in 2 batches place into pot, evenly browning the meat- not cooked through! Transfer to a clean bowl.
Coat eggplant with seasoned flour and place in pot with Yellow Onion. Allow to brown slightly and become fragrant- you may need to add a little more oil to the pot at this time as the eggplant will soak up what is there quickly.
Deglaze the pot by adding wine and using a wooden spoon, loosen any “fonds” by rubbing the base with the spoon edge- this is where the real flavor comes from!
Add stock and bring to a boil, stirring gently.
Reduce heat to Medium-low and add browned Lamb. Keep stirring slowly until back to barely a simmer- you do not want the Lamb to come to a boil as this makes the meat tough. Adjust heat as necessary
Cook for 18- 22 minutes, adding a little water if the gravy becomes too thick.
Serve over Brown Rice, Cous Cous or Mashed Potatoes, and garnish with freshly torn Mint, Tarragon or Oregano.
Most supermarket celery is a dismal distant cousin to fresh celery. I have been spoiled this year with the celery from the farm. It is not large, big ribbed, waterlogged, almost white in color,stringy pith…( can you tell I am not a supermarket celery fan?) Store celery also is ranked #2 on the dirty dozen of worse foods with high pesticide/chemical residue. The last of the farm celery is here this week and it is dark green, with small slender ribs and gorgeous intensely flavored leaves. All you cooks’ already know the trick of using the celery leaves for the real celery flavor anyway, and this stuff packs a whollop!
Cucumbers are another veggie that gets passed over, often treated as a dressing delivery system rather than the crisp refreshing foodstuff they are. They have a tremendous rehydrating ability and a cucumber can rehydrate you quickly as well as impart electrolytes and vitamins. Use some in your water for double hydration in a glass!We have another fun thing on the farm, lemon cucumbers. They look like lemons but taste like regular cucumbers… they are yummy and great on cucumber sandwiches! This heirloom has been around a long time, but has gained a lot of popularity in the past year or so. We have grown it many years here on the farm.
We are really luck to have some of the famous Jeff Poppen garlic here on the farm. Jeff has been growing this particular strain of garlic on his farm for more years than he cares to try to count, and likes it because the heirloom bulbs not only have a WOW factor flavor, but are hearty and healthy cultivars. He has been bringing this garlic to town since the days of Sunshine grocery, pre Whole Foods, and has been kind enough to share some with us. One clove will do a whole pot of soup… it is amazing. I bet the anti oxidant properties in it are off the map!
Lastly let’s talk about herbs. Want to cut down on the sodium in your diet? Herbs. Want to kick up the flavor in any dish? Herbs. Want to make your food look more beautiful on a plate? Herbs. Want to add natures’ medicine to help your body? Herbs are the perfect way to reinvent old favorites and also create new ones. Most of the herbs sold in the regular supermarkets have been bred to withstand extreme cold, and to do that you really sacrifice flavor. We invite you to pick a leaf off one of our herbs and see what a difference there is taste wise in fresh cut herbs.
We continue to see the decline of summer items, bye bye corn and tomatoes, hello turnip greens and sweet potatoes. The gap between summer and fall items has been exacerbated from the drought/heat condiditons of June, as many second- round summer plantings “fried” and we could not get second plantings in in time to justify the yield after the heatwave. So we are working toward fall things. Due to this slower period of production, we are only offering the couples and family boxes for a few weeks till the full spectrum of plants are in production. Thanks for your patience on this matter. Remember you can still come and get only what you want a la carte, just not in a “box” situation.
Meet our new crew members!
Davis has been a “hired gun” on area farms seasonally, and came to us from a recommendation from Harry our farm manager. Davis is also a talented film and video maker. He has joined our crew as a hard working field hand and around utility man. He made a big difference in helping get all the insulation in the new barn over the past two days, so he has a great do whatever needs doing attitude!
Next we have Katie our Green Door Gourmet administrative professional and Saturday CSA gal.
Katie has been a god-send to me as I have strong allergic reactions to paper work! She keeps us running behind the scenes and is so pleasant and competent I am not sure how I managed without her before! If you email me chances are it is Katie that will make sure I get back to you. Tell her we love her!
Our other recent addition is Kate. Kate is picking up the void left by Lillie who flew away to college this year! Kate is great at making flower bouquets and has a great eye for design. She will be taking over the teaching garden space, and hopefully helping us get set for school trips to the farm among other things. She speaks Spanish, was a teacher in NC, and is just really a super sweet and hard-working girl. Introduce yourself to her when you see her and welcome her to Nashville and Green Door Gourmet!
This week in the box: sweet potatoes, winter squash, peppers, eggplant, turnip greens, heirloom no spray pears, muscadines , herbs and more! Click here to go to our emarket place to order your box.
Don’t forget about our first event in the new barn: Beyond BBQ happens this Saturday. We are close to a sellout, so get your tickets now! Click here for more info!!