Week 4
We stopped in this morning to pick up our CSA share and took advantage of a couple fresh scones: cherry almond and orange cranberry. To wash it down we tried the Yerbe Matte Peach Iced Tea – subtle peach aroma over a green tea'ish flavor. The market basket is overflowing this week with the most juicy red tomatoes!! In addition we have cabbage, red leaf lettuce, collards, kale, carrots, new potatoes, squash and cukes.
This weekend is a music festival inspired party we started at our home last year, so cooking in bulk to serve the musicians and family is in full swing today. Unfortunately the heat is going to be in triple digits so we're avoiding outdoor grilling...which made us wonder how to have that BBQ feel without making the dining experience any hotter than the temps outside!
We love pork BBQ and I have to admit my husband makes great pulled pork mainly due to the ingredients in his dry rub as well as the wood he uses when smoking the meat. As an alternative we are using one of our other favorites, Pork Barbacoa. This is a juicer and sweeter pulled pork and is easily done in your oven. Dining inside!! We like to serve it on flour tortillas topped with a bit of feta, pickled red onions and cucumbers. This also makes a fantastic topping for an entree salad at dinner! Hope you enjoy it!
Cheers,
Cheryl
Pork Barbacoa
Ingredients:
2 lbs. boneless pork shoulder (typically called butt) (you can multiply up based on the lbs of meat)
1 12 oz. can Dr. Pepper
1/4 c. brown sugar
1 large vidalia onion sliced
3 chipoltes (canned)
4 garlic cloves smashed
1/4 c. water
Sweet Baby Rays BBQ if desired
How To:
Put sliced onions, brown sugar, Dr Pepper, garlic and water in heavy duty roasting pan, covered, and cook for 4 hours. Check for tenderness and if it is "fork" tender its done! If not, go for another hour.
Drain liquid, strain and SAVE it for the sauce!! (put in a container overnight in the fridge so you can skim off any fat that rises/solidifies on the top)
Shred meat with 2 forks when cooled enough to work with easily. Put in Ziplock bags for storage in the fridge till ready to use.
Barbacoa Enchilada Sauce
Drained cooking liquid from above pork cooking - strained (set overnight in fridge to allow grease to solidify and then remove it)
Put the liquid in a saucepan and reduce by 1/2.
THEN add:
1 cup Dr. Pepper
2-3 chipoltes (I used canned)
Bring to simmer and reduce by 1/2....if you want a thicker sauce feel free to add some Sweet Baby Rays till you get the thickness you desire.
Stoneybrook Farm - 2011
Stoneybrook Farm
Thursday, July 21, 2011
Thursday, July 14, 2011
Fried Green, and not so green Tomatoes!
Market Basket items this week:
Cucumbers, carrots, cabbage, collard greens, kale, lettuce, tomatoes, new potatoes and yellow squash. In addition the blackberries coming out of the farm were amazingly plump and sweet, so picked up some along with sweet corn.
My grandparents and great grandparents were farmers and bee keepers so I brought in a blueberry picker that they used for John at Stoneybrook to try for harvesting. Sometimes the simplest tools work the best! Can't wait to see how it went when I pick up next week's goodies.
This week the tomatoes were new, still a bit firm and not fully ruby red so the best application was to turn them into Fried Green Tomatoes...even though they weren't actually green! Sometimes before the local tomatoes hit the farmstands, farmer's markets and even the supermarkets you can use the hothouse ones for frying, mainly because they are firm and not necessarily juicy enough for salads or sandwich use.
One of my favorite ingredients is House-Autry Seafood flour....it has just the right amount of seasoning with that hint of Old Bay! Here is their web address: http://www.house-autry.com/ so you can find a store near you. I try to be traditional in preparation, but this flour adds a bit of a twist. In addition I do not like to muck up the flavor and texture of the tomato with a thick coating so you will find this recipe very minimal.
Easy Fried Tomato Slices:
Ingredients:
4 to 6 green tomatoes
House-Autry Seafood Flour
bacon grease or vegetable oil/butter mix
How To:
Slice the tomatoes into 1/4 - 1/2-inch slices. Put about ¾ cup of the seafood flour on a plate then dust both sides of the tomato well. Fry in medium high grease or oil about 3 minutes or until golden. Gently turn and fry the other side.
Serve with mayo spiced with a bit of Old Bay seasoning and Tobasco on top as a great side dish to any dinner or even breakfast!
ENJOY!
Cheryl
Cucumbers, carrots, cabbage, collard greens, kale, lettuce, tomatoes, new potatoes and yellow squash. In addition the blackberries coming out of the farm were amazingly plump and sweet, so picked up some along with sweet corn.
My grandparents and great grandparents were farmers and bee keepers so I brought in a blueberry picker that they used for John at Stoneybrook to try for harvesting. Sometimes the simplest tools work the best! Can't wait to see how it went when I pick up next week's goodies.
This week the tomatoes were new, still a bit firm and not fully ruby red so the best application was to turn them into Fried Green Tomatoes...even though they weren't actually green! Sometimes before the local tomatoes hit the farmstands, farmer's markets and even the supermarkets you can use the hothouse ones for frying, mainly because they are firm and not necessarily juicy enough for salads or sandwich use.
One of my favorite ingredients is House-Autry Seafood flour....it has just the right amount of seasoning with that hint of Old Bay! Here is their web address: http://www.house-autry.com/ so you can find a store near you. I try to be traditional in preparation, but this flour adds a bit of a twist. In addition I do not like to muck up the flavor and texture of the tomato with a thick coating so you will find this recipe very minimal.
Easy Fried Tomato Slices:
Ingredients:
4 to 6 green tomatoes
House-Autry Seafood Flour
bacon grease or vegetable oil/butter mix
How To:
Slice the tomatoes into 1/4 - 1/2-inch slices. Put about ¾ cup of the seafood flour on a plate then dust both sides of the tomato well. Fry in medium high grease or oil about 3 minutes or until golden. Gently turn and fry the other side.
Serve with mayo spiced with a bit of Old Bay seasoning and Tobasco on top as a great side dish to any dinner or even breakfast!
ENJOY!
Cheryl
Wednesday, July 6, 2011
Everyday Collards!
Welcome to week 2!
This weeks market basket provided us with: collards, kale, cukes, carrots and red leaf lettuce. In addition I picked up a watermelon, cantaloupe and some sweet white corn - and of course a small mixed berry pie (like I could resist that!). During the year collards are almost a staple for us - especially in the posted best mac n cheese ever from last year - what's in them - yep, collards!
My family and friends all have twists on making collards and what I've discovered is that making delicious greens is a bit like making risotto. A core group of ingredients and patience is all it takes. I'll share how we go about making them and feel free to ask questions or share your own recipes!
Collards
Ingredients:
1/4 lb bacon cut into small pieces
Olive Oil
1/8 cup Cider Vinegar
1/8 cup chicken broth
Water
White Wine or Beer (not kidding!)
1 bunch of cleaned collards (stem removed and cut into long thin strips, chiffonade style)
1 medium yellow or sweet onion chopped
Coarse Ground Pepper
Salt (do not add till all is said and done!)
How to:
Assemble all your ingredients and prep them as described above.
In a stockpot over med-high heat add a couple teaspoons olive oil and the bacon. Sweat the bacon till tender, not crispy. Add the onions, pepper and saute till tender. Add the collards and start simmering over medium heat.
Add cider vinegar and chicken stock, cover (with lid tilted to allow some steam to escape) and simmer till liquid is almost absorbed. Never let the greens get dry during the cooking process so monitor closely. Similar to Risotto you will now start adding some wine or beer then water allowing time for the liquid to be absorbed and the greens to get tender. Rule of thumb on the amount of liquid at a time - 1/8-1/4 cup. Stir often and after about 1/2 hour start testing for taste and tenderness of the greens. Once you are satisfied - if they need salt add some sparingly.
Last night we served our collards with Rosemary Cornmeal Muffins, zuchini with a mushroom/sage oil and veal medallions.
Would love to try some of your family favorites!
Enjoy,
Cheryl
This weeks market basket provided us with: collards, kale, cukes, carrots and red leaf lettuce. In addition I picked up a watermelon, cantaloupe and some sweet white corn - and of course a small mixed berry pie (like I could resist that!). During the year collards are almost a staple for us - especially in the posted best mac n cheese ever from last year - what's in them - yep, collards!
My family and friends all have twists on making collards and what I've discovered is that making delicious greens is a bit like making risotto. A core group of ingredients and patience is all it takes. I'll share how we go about making them and feel free to ask questions or share your own recipes!
Collards
Ingredients:
1/4 lb bacon cut into small pieces
Olive Oil
1/8 cup Cider Vinegar
1/8 cup chicken broth
Water
White Wine or Beer (not kidding!)
1 bunch of cleaned collards (stem removed and cut into long thin strips, chiffonade style)
1 medium yellow or sweet onion chopped
Coarse Ground Pepper
Salt (do not add till all is said and done!)
How to:
Assemble all your ingredients and prep them as described above.
In a stockpot over med-high heat add a couple teaspoons olive oil and the bacon. Sweat the bacon till tender, not crispy. Add the onions, pepper and saute till tender. Add the collards and start simmering over medium heat.
Add cider vinegar and chicken stock, cover (with lid tilted to allow some steam to escape) and simmer till liquid is almost absorbed. Never let the greens get dry during the cooking process so monitor closely. Similar to Risotto you will now start adding some wine or beer then water allowing time for the liquid to be absorbed and the greens to get tender. Rule of thumb on the amount of liquid at a time - 1/8-1/4 cup. Stir often and after about 1/2 hour start testing for taste and tenderness of the greens. Once you are satisfied - if they need salt add some sparingly.
Last night we served our collards with Rosemary Cornmeal Muffins, zuchini with a mushroom/sage oil and veal medallions.
Would love to try some of your family favorites!
Enjoy,
Cheryl
Thursday, June 30, 2011
Hello Followers - and Welcome back!!
Week 1 is under way and we just picked up our first Market Basket of the season. This week included: kale, collards, cucumbers, carrots, red leaf lettuce, spring onions, scallions and onions. From the market we also picked up fresh blueberries and wine berries (tender small raspberry'ish fruit).
Since last year the market has undergone some nice changes inside - new shelving to hold a great new stock of jams/spiced fruit/relish...etc. Coffee, fresh baked breads/cookies/pies, a wonderful selection of honey, natural lotions/soaps, Yerba Mate tea (loose and in bags), organic meats, dairy products and always a selection of hanging plants. This year they have some really cool furniture out front - so comfy! The stone patios are done and the outdoor seating just beckons you to grab some goodies and "sit a spell".
For the blog this year we would really like to have some of your family favorite recipes that we can share with our reading public...let me know if you are willing to participate!!
Dinner tonight - bacon wrapped pork tenderloin with a spicy plum chutney. The side will be roasted carrots and scallions and a small green salad...can't wait!
Easy Chutney Recipe:
Ingredients:
8 plums, coarsely chopped (about 1 1/2 pounds)
1 medium red onion, coarsely chopped (about 6 ounces)
3/4 cup packed light brown sugar
1/3 cup dried currants
1/4 cup apple cider vinegar
2 large garlic cloves, sliced paper thin
1 teaspoon mustard seed
1/2 teaspoon kosher salt
How to:
Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
When chutney is ready, and sanitized jam jars are ready to go. Bring water in the pot jars were sanitized back to a simmer for processing the packed jars.
Remove chutney from heat and fill the sanitized jars, leaving a 1/2-inch headspace. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.
Store in dry cool place until ready to use!
Enjoy
Cheryl
Week 1 is under way and we just picked up our first Market Basket of the season. This week included: kale, collards, cucumbers, carrots, red leaf lettuce, spring onions, scallions and onions. From the market we also picked up fresh blueberries and wine berries (tender small raspberry'ish fruit).
Since last year the market has undergone some nice changes inside - new shelving to hold a great new stock of jams/spiced fruit/relish...etc. Coffee, fresh baked breads/cookies/pies, a wonderful selection of honey, natural lotions/soaps, Yerba Mate tea (loose and in bags), organic meats, dairy products and always a selection of hanging plants. This year they have some really cool furniture out front - so comfy! The stone patios are done and the outdoor seating just beckons you to grab some goodies and "sit a spell".
For the blog this year we would really like to have some of your family favorite recipes that we can share with our reading public...let me know if you are willing to participate!!
Dinner tonight - bacon wrapped pork tenderloin with a spicy plum chutney. The side will be roasted carrots and scallions and a small green salad...can't wait!
Easy Chutney Recipe:
Ingredients:
8 plums, coarsely chopped (about 1 1/2 pounds)
1 medium red onion, coarsely chopped (about 6 ounces)
3/4 cup packed light brown sugar
1/3 cup dried currants
1/4 cup apple cider vinegar
2 large garlic cloves, sliced paper thin
1 teaspoon mustard seed
1/2 teaspoon kosher salt
How to:
Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
When chutney is ready, and sanitized jam jars are ready to go. Bring water in the pot jars were sanitized back to a simmer for processing the packed jars.
Remove chutney from heat and fill the sanitized jars, leaving a 1/2-inch headspace. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.
Store in dry cool place until ready to use!
Enjoy
Cheryl
Tuesday, April 5, 2011
Getting ready for 2011 CSA Season!!
Hello All
It has been quite a while since our last post when the 2010 season came to an end. I hope everyone is gearing up for Spring - yes, it will get here sooner or later!! We are anxious to get our first market basket and see that all our friends at Stoneybrook Farm are in full swing planting onion sets and even 100 Apple trees!!!
This year we would really like to see some of your favorite recipes of the season so feel free to contact us directly!
If you haven't joined the Stoneybrook Farm CSA yet - there are still some shares available so contact them at www.stoneybrookfarm.org TODAY!!
Cheers!
Cheryl
It has been quite a while since our last post when the 2010 season came to an end. I hope everyone is gearing up for Spring - yes, it will get here sooner or later!! We are anxious to get our first market basket and see that all our friends at Stoneybrook Farm are in full swing planting onion sets and even 100 Apple trees!!!
This year we would really like to see some of your favorite recipes of the season so feel free to contact us directly!
If you haven't joined the Stoneybrook Farm CSA yet - there are still some shares available so contact them at www.stoneybrookfarm.org TODAY!!
Cheers!
Cheryl
Friday, October 22, 2010
Know your melon/squash...Cushaw is a welcome change to Pumpkin for Holiday Pies!
Hello Week 19......I cannot believe we are on the brink of finishing the 2010 season!! One week to go and as you can see from the picture we are enjoying hearty greens including kale, collards and a sweet surprise – Swiss Chard. The squash family continues to provide great options for our dinner table including butternut, acorn and those cute pumpkin pie size pumpkins!
Now is a great time to roast your favorite pie making squash/melons and freeze in recipe quantities ahead of the fast approaching Holiday Season. For my family our choice for making holiday pies has always been to use a Cushaw Melon. A crookneck squash from the family Cucurbitaceae, fruits average 10 to 20 pounds, grow to be 12 to 18 inches long, and are roughly 10 inches in diameter at the bowl. The skin is whitish-green with mottled green stripes. The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it. It has a smoky-ness in taste and is moist without being wet.
The Cushaw is very versatile as it can be used for both savory and sweet dishes! I've included a picture of this wonderful treat so you can more easily recognize it. In our area this is not easily found...typically it will be at a Farmer's Market or local CSA since this variety it typically grown in small batches. If you don't see them, ask, I'm sure local growers will know someone who has them available.
How to prepare squash for pie filling:
To prepare the squash/melon for use in pie recipes just wash the outside and dry. Cut into manageable pieces (4” to 6” chunks), remove seeds and then rub all over with olive oil. Place flesh side down on a sheet pan and bake in the oven at 350 degrees till they are fork tender. Remove from oven and scrape the flesh out with a spoon. Portion into pie recipe amounts and freeze in ziplock bags for later use.
NOTE: This is not just for pies, if you need a quick side dish – un-thaw, heat and add salt/pepper/butter and serve. You can also add to mashed potatoes for something a little different!
Now is a great time to roast your favorite pie making squash/melons and freeze in recipe quantities ahead of the fast approaching Holiday Season. For my family our choice for making holiday pies has always been to use a Cushaw Melon. A crookneck squash from the family Cucurbitaceae, fruits average 10 to 20 pounds, grow to be 12 to 18 inches long, and are roughly 10 inches in diameter at the bowl. The skin is whitish-green with mottled green stripes. The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it. It has a smoky-ness in taste and is moist without being wet.
The Cushaw is very versatile as it can be used for both savory and sweet dishes! I've included a picture of this wonderful treat so you can more easily recognize it. In our area this is not easily found...typically it will be at a Farmer's Market or local CSA since this variety it typically grown in small batches. If you don't see them, ask, I'm sure local growers will know someone who has them available.
How to prepare squash for pie filling:
To prepare the squash/melon for use in pie recipes just wash the outside and dry. Cut into manageable pieces (4” to 6” chunks), remove seeds and then rub all over with olive oil. Place flesh side down on a sheet pan and bake in the oven at 350 degrees till they are fork tender. Remove from oven and scrape the flesh out with a spoon. Portion into pie recipe amounts and freeze in ziplock bags for later use.
NOTE: This is not just for pies, if you need a quick side dish – un-thaw, heat and add salt/pepper/butter and serve. You can also add to mashed potatoes for something a little different!
Wednesday, October 6, 2010
Shared Recipe Y'all....Chris W's Mac N Freak'n Great Cheese
You know we love sharing recipes and really get excited when friends and family share with us. Since our market basket this week also included Kale - I couldn't help but put this on the menu for the upcoming weekend...seriously, this is the best Mac N' Cheese recipe EVER!
With the holidays coming up this needs to be on your menu. Give it a try and let us know how you liked it.
Enjoy!
Cheryl
Chris W's Mac N Freak'n Great Cheese
INGREDIENTS:
4 cups dried macaroni
2 pounds collard, mustard, kale or turnip greens
14 tbsp of butter, divided, plus extra to grease the baking dish
1 1/2 tsp finely chopped garlic
4 tbsp all-purpose flour
4 cups heavy cream
4 tsp finely chopped fresh parsley
4 tsp finely chopped fresh thyme
2 tsp finely chopped fresh sage
1 tsp finely chopped fresh rosemary
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 lb grated sharp cheddar cheese
2/3 cup panko
HOW TO:
Preheat oven to 350F, butter a deep casserole dish
Cook and drain the macaroni
Rinse and remove the tough stems from the greens. Pat dry and cut into strips. Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add 4 tbsp butter and the garlic and heat until the butter is melted and the garlic is fragrant. Add the greens and cook, gently stir until wilted, about 5 minutes. Empty the greens out on top of the macaroni to drain.
In the same pot, heat 8 tbsp butter with the flour over medium heat, and stir for 3 minutes. Gradually add the cream and stir until thickened. Mix the parsley, thyme, sage, and rosemary in a small bowl. Stir the cayenne, salt, pepper, and half of the herb mixture into the cream sauce. Mix the collards and macaroni into the cream sauce.
**Chris's modification: I took about 1/4 of the cheese, and mixed it in to melt with the cream sauce**
Spread a layer of the greens and pasta mix in the baking dish, layer with the cheese, repeating with layers until the dish is full. Top with the panko and remaining herbs. Dot the top with the remaining butter. Bake uncovered until golden brown, about 45 minutes.
With the holidays coming up this needs to be on your menu. Give it a try and let us know how you liked it.
Enjoy!
Cheryl
Chris W's Mac N Freak'n Great Cheese
INGREDIENTS:
4 cups dried macaroni
2 pounds collard, mustard, kale or turnip greens
14 tbsp of butter, divided, plus extra to grease the baking dish
1 1/2 tsp finely chopped garlic
4 tbsp all-purpose flour
4 cups heavy cream
4 tsp finely chopped fresh parsley
4 tsp finely chopped fresh thyme
2 tsp finely chopped fresh sage
1 tsp finely chopped fresh rosemary
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 lb grated sharp cheddar cheese
2/3 cup panko
HOW TO:
Preheat oven to 350F, butter a deep casserole dish
Cook and drain the macaroni
Rinse and remove the tough stems from the greens. Pat dry and cut into strips. Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add 4 tbsp butter and the garlic and heat until the butter is melted and the garlic is fragrant. Add the greens and cook, gently stir until wilted, about 5 minutes. Empty the greens out on top of the macaroni to drain.
In the same pot, heat 8 tbsp butter with the flour over medium heat, and stir for 3 minutes. Gradually add the cream and stir until thickened. Mix the parsley, thyme, sage, and rosemary in a small bowl. Stir the cayenne, salt, pepper, and half of the herb mixture into the cream sauce. Mix the collards and macaroni into the cream sauce.
**Chris's modification: I took about 1/4 of the cheese, and mixed it in to melt with the cream sauce**
Spread a layer of the greens and pasta mix in the baking dish, layer with the cheese, repeating with layers until the dish is full. Top with the panko and remaining herbs. Dot the top with the remaining butter. Bake uncovered until golden brown, about 45 minutes.
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