This is the go-to rub for Sid, who oversees the farm’s pork sales.
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar
Combine all ingredients and rub into meat. Let marinate at least 24 hours before cooking.
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Diana fava beans are smaller and plumper than typical (“Windsor”) fava beans, but they contain more protein and are quite tasty. We recently taste tested this recipe on the farm, and it was a huge hit, served with slices of Nash’s carrots!
2 cups dried diana fava beans
1 teaspoon salt
2-3 tablespoons tahini paste
2-3 cloves garlic
1/4 cup lemon juice
Soak beans in 4 cups water with 1 teaspoon salt. Cover and let sit overnight.
Drain beans, place in pot with plenty of water and cook on medium heat until beans are very, very tender. Diana fava beans are a very hard bean with a resilient seed coat, so make sure your beans and the outer skins are very tender. If necessary, add additional water. When done, drain and let the beans cool before you begin to mix in the other ingredients.
In a food processor, puree the beans until they create a paste. Transfer to a bowl and mix in the rest of the ingredients and salt to taste. Add your hummus back into the food processor in small batches, re-blending until super-smooth and creamy.
You can use a variety of items to top your hummus, such as parsley, paprika, and extra-virgin olive oil. You may also use a variety of spices, such as cumin, cayenne, and toasted pine nuts.
Serve with pita bread, carrots, celery, or any favorite veggies.
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1 tablespoons paprika
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon ground basil
1 1/2 tablespoon lemon pepper
1 tablespoon red pepper
1 1/2 tablespoons black pepper
Combine all ingredients and rub into meat before cooking.
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The mild, nutty flavor of sunchokes complements quinoa nicely.
1/2 cup quinoa
2 tablespoons oil
1/2 cup chopped onion
1 1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas or field peas, cooked
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper
Place quinoa in a large bowl and fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.
Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.
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The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion in this tasty recipe.
1/4 cup extra-virgin olive oil
1 3/4 cups chopped red onion
1 large beet or 2 small beets, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
2 teaspoons chopped, peeled, fresh ginger
1 teaspoon yellow mustard seeds
Pinch of cumin seeds
Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool.
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Let roots and soups warm you this winter.
1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek, trimmed, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated.
In a heavy saucepan heat 1″ oil to 360°F on a deep-fat thermometer and fry a parsnip that has been cut into thin strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season with salt. Serve soup topped with fried parsnip.
We thank epicurious.com for this recipe.
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Sunchokes are the root of a plant that looks like a sunflower. Bring a bit of sun into your kitchen this week with Sunchoke Parmesan.
1 pound sunchokes (a.k.a. Jerusalem artichokes)
Salt
Butter for smearing and dotting the baking dish
Black pepper, ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 400 degrees F. You can peel the sunchokes, but it is not imperative. Drop them in salted, boiling water and cook until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.
Smear the bottom of a baking dish with butter, and place the sunchoke slices in it, arranging them so they overlap, roof-tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.
We thank homecooking.about.com for this recipe.
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1 cup sugar
2 red jalapenos, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces fresh cranberries
Put sugar, jalapenos, lemon juice, salt and cayenne in a saucepan on medium-high heat and stir until sugar is dissolved. Simmer 2 minutes. Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan. Let cool.
We thank The New York Times’ David Tanis for this recipe.
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Making your own whole grain mustard takes only a few minutes.
1/2 cup apple cider vinegar
1/2 cup Nash’s black mustard seeds (or mix 1/4 cup brown and 1/4 cup yellow mustard seeds)
1/4 cup beer (any kind)
1 tablespoon brown sugar or honey
1/2 teaspoon salt
Soak the mustard seeds in the vinegar and beer. Eight hours is the minimum recommended soak time, and overnight works great. Leave them at room temperature and cover them so nothing gets in the mustard. IMPORTANT: don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic-tasting mustard.
When you come back the next day, the mustard seeds will be plumped and soft. Add your brown sugar or honey and salt. Then pulse the mixture in a food processor until it is very smooth or just a little for a whole grain texture.
Add turmeric or cayenne for color, or a pinch of horseradish for taste, if desired.
We thank Macheesmo.com for this recipe.
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Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.
Enough fresh cranberries to fill a pie pan to 1/2″ below the rim (about 2.5 – 3 cups)
1 cup sugar
2 gratings of fresh nutmeg
A few squeezes of fresh orange juice or a dash of Grand Marnier
1 tablespoon organic corn starch
Pinch salt
Bottom and top pie crusts
Pulse 3/4 of the cranberries in a food processor briefly to get a variety of sizes of pieces. Combine with the 1/4 whole berries. Mix with other ingredients. Place in an open pie crust and dot a little butter on top. Top with a whole crust or better yet, a lattice crust. See ArtofthePie.com for instructions on doing the lattice.
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