It's been a rough week here at NMF, though, greens aside. On Monday, we lost a beloved pet to a tragic accident. Rory was a great dog, happy-go-lucky, always wanting to play fetch with anything resembling a stick or a ball. He was loved by all who met him, and it has been a hard few days getting used to farming without him. RIP, Rory. We will all miss you.
1 1/2 quarts chicken or vegetable stock
2 tbsp olive oil
1 medium shallot, minced
3 cloves garlic, minced
1 bay leaf
2 lbs sweet potato, peeled, large dice
1 large bunch of lacinato or green kale, washed and cut into 1 in. pieces
1/2 tbsp cayenne pepper, or 1 tsp chilli garlic sauce (Huy Fong is my favorite)
salt and coarse black pepper to taste
2 tbsp parsley, minced
2 tbsp cilantro, minced
2 tbsp chives
1 cup sour cream (optional)
Juice of one lemon
1. Place a large pot over medium heat. Once the pan is hot, add oil and lower heat to medium. Add the garlic and shallots and sweat, about 3-5 minutes.
2. Once the shallot and garlic are sweated, add the stock, bay leaf, sweet potato, and cayenne. Bring heat to medium-high and cook till the sweet potatoes are fork tender, about 20 minutes.
3. Mash about half of the sweet potatoes (while still in the pot) with a masher or with an immersion blender. The more you mash, the thicker the soup will be.
4. Add the kale and push into the soup. Let the kale wilt and cook for about 15 minutes. Season to taste.
5. Once the soup is ready to serve, add half of the chopped herbs and add the lemon juice. As an optional garnish, add the other half of the herbs to sour cream and top the soup!
1/2 lb mixed brown mushrooms, such as crimini, portabella, and shiitake mushrooms, sliced
2 tbsp olive oil
6 large scallions, cut lengthwise and chopped into 2 inch pieces
2 cups broccoli florets
4 oz spinach (1 bag), stemmed, washed and dried
10 sheets phyllo dough
4 tbsp melted butter
6 oz Pipe Dreams goat cheese
3 farm-fresh eggs
1/3 cup milk
3 tbsp chopped fresh herbs, such as dill, cilantro, and parsley
1. Preheat oven to 425. Place mushrooms on a baking sheet and toss with the olive oil. Roast for 10 minutes. Add the scallions and broccoli and roast for 10 more minutes. Push the vegetables to one half and add spinach to the other half and roast until wilted, about 3 minutes. Remove from oven and set aside.
2. Brush a tart pan or regular round pie pan with butter, and set one sheet of dough inside on bottom of pan. Layer pieces of dough into the pan, making sure to leave 1 inch of dough around the exterior of the pan. Brush each piece of dough one at a time. Make sure to keep unused dough covered (with plastic) as it will dry out very quickly. Fold edges at the top of pan to create a border. (See this How-to for more details on using phyllo dough.)
3. Crumble a piece of foil the size of the bottom of the pan and place in the center of the round pan to weigh down the dough. Place in the oven and bake for 7 minutes until set. Remove foil from center and bake for another 3 minutes. If the edges are browning to quickly, cover with foil. Remove from oven and turn heat to 325.
4. In a blender, food processor, or with an immersion blender, combine the eggs, goat cheese, and milk until smooth. Season with salt and pepper. Add the chopped herbs. Spread the roasted vegetables on the dough and then the egg and cheese mixture over top. Return the pan to the oven and bake for about 20 minutes, or until set. Remove from oven and let cool on a wire rack. Serve warm or cold.
Wilted Arugula, Pear, and Goat Cheese Salad with Lemon-Balsamic Dressing
16 oz arugula (3 bunches)
2 barely ripe pears, thinly sliced
4 oz Pipe Dreams fresh goat cheese (soft blue cheese would also work well)
3 tbsp lemon juice
2 tbsp white balsamic vinegar (regular balsamic vinegar would work as well)
1/4 cup olive oil salt and coarse black pepper to taste
1. Wilt the arugula over medium-high heat with the olive oil, about 2-3 minutes. Toss with the lemon juice and vinegar, and arrange the salad on 4 plates.
2. Lay the pear slices over the arugula and then crumble the cheese over top. Season to taste and enjoy! Serves 4.
- Interested in reading from other farmers about the Food Safety Modernization Act? Check out a great blog post from the Kretschmann's in Western PA: All Hands on Deck--Your Fresh Food Supply, Our Farm, is in Danger!
- And follow the new FDA Twitter account @FDAFood to get information straight from the source.
- This cartoon has been circulating around the foodie web: