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During the growing season I will post recipes here that will give you ideas on how to use the abundance you will receive, especially for veggies that you may not be as familiar with.

Italian beans

Romano beans, also called Italian beans are broad, flat, meaty, and tender. They cook more quickly than regular green beans but can be used in any green bean recipe.

Staying with the Italian theme, give this a try. Sauté crushed garlic and rosemary in olive oil until the rosemary sizzles. Then turn off the oil and let sit 5 minutes then remove the herbs. Meanwhile cook cut or snapped romano beans in salted water for about 5 minutes. (Salt seems to bring out the flavor). Toss the cooked beans with the infused oil.

Italian Green Beans

3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 lbs. green beans (Chinese long beans if you can get them)
10 oz. plum tomatoes, peeled and chopped
Salt, pepper

In a large skillet over low heat warm the olive oil. Add the garlic and fry gently until translucent, about 3 minutes. (don’t let the garlic burn. If it does, start over, burned garlic will ruin any dish) Add the green beans and tomatoes. Add salt and pepper to taste. Lower the heat and cook approximately 15 minutes, until the beans are tender.

Serves 6

The following web site has many green bean recipes: http://www.greenbeansnmore.com/recipe-j.html

Broccoli Raab

Although it has broccoli’s name, broccoli raab is not related to broccoli. It is, however, closely related to turnips which is probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms.

Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

One of the best websites I found for recipes is http://www.mariquita.com/recipes/broccoli%20raab.html

Here’s one way I have served broccoli raab.
I cut it into 1 inch lengths and added it along with chopped green onion to cooked ground lamb and steamed the mixture for a few minutes. Then I added this mixture to cooked whole wheat penne pasta. Add sour cream and parmesan. Yummy. Tender and mild.

Sorrel

Rich in potassium and Vitamins A, B1, and C. Helped ward off scurvy in early America. Wild sorrel was cultivated by the French in the 1730s.

If you’ve never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. Choose leaves that are less than 6 inches for salads and when using raw, but save the larger ones for cooking.

When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It’s a good herb for those on salt free diets because it adds seasoning without salt.

The lemony flavor of sorrel compliments fish, tofu, grilled vegetables and poultry. Eaten raw or cooked, it is used anywhere a lemon flavor is welcome. Add the fresh leaves to salads, salad dressings and mayonnaise, dips such as guacamole or hummus, grain pilafs, tabouli, or fruit salsas. When cooked, the leaves turn olive green and melt down into a thick puree, often incorporated into soups and sauces. The leaves can also quickly be sautéed with leafy greens, spring vegetables or mushrooms. Sorrel doesn’t last long in the fridge, so if you buy it at the market, use it as soon as possible. Like many other greens, sorrel can be dirty so make sure to rinse it thoroughly in cold water just prior to using it.

Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

Greens and Fish
An old authentic French recipe

Ingredients:
1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Crusty bread

Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.
Sorrel Omelet

Ingredients:
4 eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.

Eggs Poached in Sorrel Sauce
Serves 6
Ingredients
6 large eggs
1 tablespoon extra-virgin olive oil
1 large clove garlic, finely chopped
4 cups sorrel leaves
Salt and freshly ground pepper, to taste
Dash cayenne (optional)
5 to 6 tablespoons freshly grated Swiss Gruyere cheese
Method
For the sauce, place oil in a saucepan over medium heat. Add garlic and sauté about 30-40 seconds. Add sorrel, salt and pepper. Simmer for 4 to 5 minutes. Taste to adjust seasoning if necessary.
Crack eggs and gently place in a single layer over sorrel mixture. Season eggs lightly with salt, pepper and cayenne, if desired. Cover and poach until set about 5 minutes.
Sprinkle grated cheese over the top of the eggs. Place under broiler to melt cheese.

Sorrel, Pea, and Leek Soup
Gourmet | April 1996
Can be prepared in 45 minutes or less but requires additional unattended time.
Servings: Makes about 4 1/2 cups. Can be served hot or cold.
Ingredients
white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
1 1/2 cups chicken broth
1 1/2 cups cold water plus additional to thin soup (you may not want it this thin)
1/2 cup shelled fresh or thawed frozen peas
1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped hard-boiled egg and thin strips of sorrel
Note: if serving hot the egg is not needed.
* available seasonally at some supermarkets and specialty produce markets
Preparation
In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.
Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.

Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.

Source: A Luna Circle Farm original recipe

Tomatillos

The unique flavor of this fruit makes a tasty ‘Salsa Verde’ or green salsa. A papery husk covers the fruit, which is somewhat smaller than a tomato. Used extensively in Mexican foods.

TOMATILLO SALSA

• 1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
• 5 fresh serrano chiles
• 3 garlic cloves, unpeeled
• 1/2 cup fresh cilantro
• 1 large onion, coarsely chopped
• 2 teaspoons coarse salt
If using fresh tomatillos to make the tomatillo salsa, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all the tomatillo salsa ingredients in a blender.

DEAN’S SALSA

Chop ½ pound tomatillos, 1 medium onion, 1-2 cloves garlic, 2 jalapeño peppers, 3-4 green zebra tomatoes, a red tomato, and cutting celery. Mix. Add salt and pepper to taste.

TOMATILLOS WITH RED ONIONS

A customer suggested this recipe and I think it’s delicious!
Slice tomatillos and red onions. Add crumbled feta cheese and just a bit of cider vinegar.

SALSA DE TOMATILLO CON AGUACATE

by Zarela Martinez

This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. Since discovering it, I’ve taken to using it like a lighter, spicier guacamole. If using a food processor or blender, adjust the texture to your liking. It’s good chunky, but I’ve also come to enjoy it puréed very smooth.

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once). Makes 2 cups.

TOMATILLO SOUP

INGREDIENTS:
• 2 skinless, boneless chicken breast halves - pounded thin
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound chopped tomatillos
• 2 jalapeno peppers, seeded and minced
• 4 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream (optional)
• salt to taste
• ground black pepper to taste
________________________________________
DIRECTIONS:
1. Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
2. Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
3. Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
4. Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
5. When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Cabbage Sprouts

Braised Green Cabbage with Garden Vegetables

This recipe can be cut in half by using only half a head of cabbage or cabbage sprouts.

• 1 head green cabbage or cabbage sprouts (about 2 1/2 lbs), shredded
• 1 medium onion, chopped or 4 green onions chopped with green tops
• 1 medium bell pepper, cut into 1/2 inch squares
• 1 teaspoon crushed red pepper flakes (optional)
• 2 cloves garlic, chopped
• 1/4 cup olive oil or peanut oil
• 1 cup water or chicken stock
• salt and pepper to taste
Have all ingredients ready before you start to cook. Remove any decaying outer leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll together into a scroll and cut across into thin shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside separate from dark green outer leaves. Chop onions and bell pepper and set aside. Peel and smash garlic cloves with side of knife, chop coarsely, set aside.

Use a large (5 quart) stainless steel Dutch oven or pan with lid or use a nonstick surface wok. Heat pan over medium high heat for a few seconds until hot. Add oil to hot pan, immediately add onions and bell peppers and stir for about one minute. Add shredded dark green cabbage, stir for another 30 seconds. Add crushed red pepper and garlic, continue to cook and stir for 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage stirring for about 30 seconds, continue adding cabbage and stirring at 30 second intervals until all of the cabbage is in the pot. Add water or chicken stock, cover immediately and continue cooking for 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is done, almost all of the liquid will have cooked away.

Makes six servings. Cabbage flavor is compatible with many herbs and spices. Steamed cabbage can be seasoned with anise, basil, caraway and celery seeds, dill, mustard, fennel, nutmeg, oregano, black pepper, savory and tarragon.

Amaranth Greens

Amaranth leaves are a very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. However, like spinach, their moderately high content of oxalic acid inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis.

Lamb’s Quarter

Cooking Delicious Lambs Quarter Greens
The leaves and stems are edible and absolutely delicious, with a flavor that can be compared to spinach or chard with an earthy, mineral rich taste. It’s difficult to describe, but if you enjoy leafy greens such as kale, collards, and spinach you’ll love lambs quarter and enjoy the change of pace provided by its distinct flavor.
When cooking lambs quarter the easiest preparation is to simply steam the leaves and stems in a small amount of water until tender. The greens will cook very quickly and turn a dark green color as they shrink down during cooking. The cooked greens are delicious just as they are with no additional seasoning or flavoring necessary.
The young leaves and smaller stems can also be eaten raw in salads. Or you can experiment by substituting lambs quarter for spinach or chard in some of your favorite recipes.

One cup of raw lamb’s quarter leaves contains:

~ 80 mg of Vitamin C
~ 11,600 IU of Vitamin A
~ 72 mg of Phosphorus
~ 309 mg of Calcium
as well as good amounts of thiamin, riboflavin, niacin, and iron.

Lamb’s-quarter can be used as a replacement for spinach in soups, egg dishes, or vegetable dishes.
You can also add a big handful to your favorite pesto recipe for extra nutrition and a delicious, slightly nutty flavor.

A customer shares her recipe using lamb’s quarter: I just wanted to drop you a note and let you know how much my family liked the lambs quarter. I fried up some Italian sausage and garlic and the lambs quarter and put in a can of white beans and some chicken broth. We just had it for lunch and they liked it better than the escarole.

Tatsoi

A dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When tatsoi is mixed with other greens it enhances the flavor and nutritional value.
Wash and tear leaves with stems from head. Sauté in oil (olive or other), tossing with tongs to get all the greens cooked. Cook until the leaves are wilted but the stems are still crisp. Season with salt and pepper flakes. I like to sauté it with sliced onion.

Horseradish

Wash, peel, and dice horseradish roots. Smaller roots can be scraped to peel. Place them in a grinder or blender with a small amount of water and a couple of ice cubes. Cover tightly and grind until the desired consistency is reached. Alternately, the roots can be grated but be prepared to cry!

Vinegar or lemon juice stops the enzyme process that gives horseradish its bite. Add 2-3 tablespoons of vinegar or lemon juice and ½ teaspoon of salt per cup of horseradish sauce. Add immediately for a mild sauce; wait up to 3 minutes for a hot sauce.

Store in a covered jar in the refrigerator or freezer. (Adapted from a University of Illinois Extension Bulletin).

Dean likes to add the prepared horseradish to sour cream to serve with roast beef or deer.

Jerusalem Artichokes

Sunchokes (Jerusalem Artichokes) can be eaten raw or cooked. Raw, they taste similar to water chestnuts. Cooking brings out a nutty, artichoke-heart flavor. Can be boiled, steamed, sautéed, or baked. Peeling is edible.

If you’ve never eaten them before, consume a small amount the first time as they make some people gassy. Cooking in water rather than sautéing them or baking them makes them more digestible. Raw tubers are the least digestible.

Good source of iron, potassium, and phosphorous. Their starch is broken down into fructose rather than glucose.

Basic cooked chokes

To prepare Jerusalem artichokes as a side dish, peel and cook in boiling lightly-salted water for 1/2 to 1 hour, covered, until soft. Add salt and pepper to taste, and sprinkle with lemon juice.

Sunchoke Pancakes

Finely grate unpeeled sunchokes. Toss them with a bit of clarified butter, sale, and potato starch (flour) Without adding fat, fry them in 1/4 cup mounds in nonstick skillet until crisp and golden, flattening lightly with spatula. Serve with cheese.

Sunchoke Soup

Cook a couple of shallots in butter in a stock pot until softened. Add a pound of peeled, chunked sunchokes. Cover with vegetable or chicken broth and cook until tender. Puree and reheat, seasoning with salt and ground pepper. Garnish with croutons, toasted blanched almonds, and chopped chives.

Mashed Sunchokes

Boil unpeeled sunchokes in salted water until tender. Rice them in a food mill. Reheat and season with olive oil, butter, or crème frache. Salt and pepper to taste. Can be combined with mashed potatoes for more body.

Sunchoke Salad

Steam sunchokes until tender. (Peel if desired). Slice and toss while warm with and olive oil and wine vinegar dressing seasoned with Dijon mustard, along with chopped parsley or chervil and chives. Sprinkle with chopped, toasted hazelnuts. Serve warm.




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