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Recipes

Green Sauce

Recipe from the Farmhouse Kitchen


I don’t really know what to call this so sticking with Green Sauce for now.  

Stems from whatever greens you have: Turnips, Mustard, Kale, Spinach

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes

3/4 tsp Salt

3 Green Garlic tops

Water, for thinning sauce

Take the stems and chop small, then sauté in a little bit of oil, for about 10 minutes over low temp.  Add stock and cook until the stems are really soft.  Strain out the stock and save for something else.  Throw the cooked stems into a blender  with the rest of the ingredients and blend a bit.  Add enough water to be able to blend into a smooth sauce.  You can use this sauce as a garnish for soup or roasted vegetables, or even as a salad dressing.

Sausage Rolls

Recipe from the Farmhouse Kitchen


I made this for Nigel years ago and we loved it.  It was such a fun way to use up greens, sneak veg into the diet of a non-vegetable eater and spice up these sausage rolls.  

1 lb good Sausage meat, I used Fatted Calf Breakfast Sausage

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

1 bunch Mustard Greens, stems removed, leaves chopped pretty small

2 or 3 Green Garlic

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

Salt and Pepper

2 sheets Puff Pastry I use Trader Joe’s

1 extra Egg for Pastry Egg Wash


Preheat oven to 375 F.  In a good sized skillet over medium-high heat, cook chopped bacon until mostly done, then add sausage, breaking it apart.  Once the sausage meat is broken apart, add the ground beef.  Cook until the beef is crumbly, but before it is completely done add the onions, and garlic.  Cook until the onion is somewhat soft then add the chopped mustard greens.  Continue cooking until tender.  Remove meat mixture from the hot pan and put into a large mixing bowl, allow to cool to the point of being able to handle.  Add the eggs, breadcrumbs, cheddar cheese, sage, nutmeg, salt and pepper, mix well.  Lay out puff pastry dough on a sheet of lightly floured parchment paper.  Put enough of the meat mixture across the length (leaving a good 2 inches of pastry above and plenty below) to make a big fat sausage.  Using the parchment paper to help you, roll the pastry over starting from the shorter top end, creating a lovely sausage log.  Repeat with the second sheet.  Brush both rolls with eggs wash and bake for 30 to 40 minutes until a deep golden brown.  Don’t worry if you have leftover meat mix, it tastes delicious fried up and served at breakfast!


Lilly’s Winter CSA Soup

2 Leeks, washed well and cut into 1/2” circles (light green and white parts only)

2 or more stalks of Green Garlic, bottoms trimmed the rest cut into about 1/2” pieces

1 Romanesco, cut into individual florets

1 Celeriac, peeled and diced into bite size pieces

3 Turnips, washed well and diced. Peel if they are really big

2 to 3 Carrots, peeled and diced

Olive Oil

Eatwell Thyme Salt 

Freshly ground Black Pepper

1 qt Eatwell Chicken Stock

1 can Coconut Milk

Zest from 1 Lemon

Red Pepper Flakes, to taste


Preheat oven to 400 F. Put the Romanesco, celeriac, carrots and turnips into a bowl.  If you have any cauliflower leftover from last week you can add that to your roasting veg medley.

 Toss with some olive oil, a good sprinkling of Eatwell Thyme Salt and black pepper.  Put onto a parchment lined baking sheet and roast for 15 minutes, toss a little and roast for about another 15 minutes until everything is nice and toasty looking.  In the meantime heat some olive oil in a heavy bottomed pot and add the leeks, and garlic.  Sauté slowly while the rest of the veg is roasting in the oven.  When the roasting veggies are done and them to the sauté pot, along with half the chicken stock. Using an immersion blender puree until relatively smooth.  You can leave some chunky bits in for texture.  Add the rest of the stock and the pepper flakes, heat and taste for seasoning.  Add lemon zest and coconut milk. Taste and adjust seasoning if need be.  If you don’t have Eatwell Thyme Salt at home, well you really should get some, but you can use a sprinkling of dried thyme or some chopped fresh thyme and plain salt.



Pork Chops With Cream Sauce and Braised Red Cabbage

Recipe from Spruce Eats


For the Cabbage:

2 tablespoons vegetable oil

1 tablespoon butter

1 cup onion (finely chopped)

1 large clove garlic (pressed)

1 small head of red cabbage (coarsely shredded)

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

Black pepper to taste (freshly ground)

Salt to taste


For the Pork Chops:

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

Dash salt (or to taste)

Dash black pepper (freshly ground, or to taste)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream


For the Cabbage: Gather the ingredients.

Heat the 2 tablespoons of vegetable oil and 1 tablespoon of butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped onion and cook, stirring, until the onion is translucent. Add the garlic and cook, stirring, for another minute. 

Meanwhile, cut the cored apples in wedges and cut the wedges lengthwise into thin slices. 

To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice. Bring to a simmer. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender. Taste and add salt and pepper, as needed.

Remove the cinnamon stick and bay leaf before serving.


For the Pork Chops: Gather the ingredients.

In a large skillet or saute pan over medium heat, melt the butter with the vegetable oil. 

Sprinkle the pork chops lightly with salt and pepper, to taste.

Sear the pork chops for about 2 to 3 minutes on each side, until browned. Add the chicken stock and white wine to the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender. Remove the chops to a platter and keep warm.

Strain the liquids through a mesh sieve and return to the pan. Bring the liquids to a boil and cook, uncovered, until reduced by about two-thirds, to about 3/4 cup. 

Whisk in the mustard and heavy cream. Cook the sauce, stirring frequently, for about 2 to 3 minutes over the lowest heat setting to thicken slightly, but do not let it boil.

Taste and adjust seasonings, adding salt and pepper, as needed.

Serve the pork chops with the sauce and the braised red cabbage.

Add boiled or mashed potatoes or noodles for a complete and satisfying dinner.


Radish or Turnip and Citrus Salad

Recipe by Amber from Twists & Zests

This is a beautiful food blog site, you really should check it out http://twistsandzests.com/blog/watermelon-radish-and-pomelo-salad/, particularly as Amber is an Eatwell CSA member!   

The original recipe was made with watermelon daikon and pomelo, if you have the family box this week you can use your pomelo, if you have the box for two use your oranges, they too are fantastic in salad.  

1/2 lb Lettuce Or Spinach, washed well and dried

2 to 3 Radishes, sliced in 1/8” semi circle

1 Pomelo, or Orange or a couple of Mandarins, segmented if using Mandarins cut the segments to remove the seeds

1/4 cup sliced Almonds, toasted

For the Dressing:

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon

1/4 tsp Salt

1/4 tsp ground Pepper

Mix all the dressing ingredients together and whisk well.  To segment the pomelo (or grapefruit), cut the top and bottom off, approximately 1/2” thick to start with.  Going around the fruit top to bottom, cut the rind and pith off.  If you start with 1/2” you can always cut more.  Slice until all the white pith is gone and the membrane has been just removed.  Slice each segment just at each side of the membrane.  Remove any seeds.  Rip lettuce, cut spinach, into bite size pieces.  Toss lettuce/spinach, radishes, and citrus with dressing.  Plate and top with sliced almonds. 

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