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Archive for the ‘Food preparation’ Category

DSC_5253This summer, we had more sweet corn than any previous year. Gillen did most of the work to make it happen. He made some money on it too! But it is never enough corn. We love it so. In the end, the worms took over and we didn’t have as much as we had hoped. Next year, we plan to grow three rounds of it, at least.

It is delicious, of course, simply boiled and slathered with butter and sea salt. Jesse actually prefers it raw. But I found this recipe from an old issue of Bon Appetit and we really liked it this way too.

From the August, 2003 issue of Bon Appetit. This recipe was created by a reader from Atlanta, Tracey Medeiros:

4 servings: 4 ears of fresh corn                                                                                                                                                                                                                      6 tbls. olive oil                                                                                                                                                                                                                               1/3 cup freshly grated Parmesan cheese                                                                                                                                                                                 1 garlic clove, minced                                                                                                                                                                                                                  1 tbls. fresh lime juice                                                                                                                                                                                                                 1 teaspoon ground cumin                                                                                                                                                                                                          1/2 teaspoon hot pepper sauce (we like the local Italian guy’s (Zio Micu’s) organic sauce at the Morningside Market a lot! But the kids didn’t want this in the corn)                                                                                                                                                                                                     1/4 cup chopped fresh cilantro (sorry for the crazy formatting; I’m tired of fighting it, so have decided it works : )

Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain. Whisk 5 tbls. oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium high heat. Add corn and saute until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan cheese mixture.  Turn corn and brush with more cheese mixture. Cook until coating begins to color, about three minutes.  Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

We ate it with Helen’s beautiful eggs, tomatoes and buffalo mozzarella cheese.

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We eat seasonally and don’t put up a lot of food, so by the time a vegetable or fruit’s season rolls round again, we are very anxious to reconnect. This is why we can stand to eat so many tomatoes for months in the summer. Plus, they are just that good.

There’s simple gazpacho, with peppers, tomatoes and garlic (yet to be blended):DSC_5655

Sometimes, we get crazy and add cucumbers and red onions:DSC_5656Then, there’s the many kinds of tomato sauce. Here, I was preparing a lot in order to freeze some for the winter. I boiled a big pot of water and submerged the cored tomatoes for about thirty seconds in order to easily peel off the skins. But this was before I got a powerhouse blender. I am curious to see how we like it with the peel left on. I hope we like it. It sure would simplify the process.

DSC_5014Sliced with “stuffed burgers” (stuffed with chopped herbs, english peas and carrots; invented and built by Jesse):DSC_4055Salsa! Here, just with cilantro (not from the farm, unfortunately) and garlic:

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Much of the time, we just eat them sliced with coarse salt. Sometimes we’ll add Buffalo Mozzarella and basil or some bread and mayonnaise, or a pizza crust and mozzarella cheese. It will be the end of August before we get tired of them.

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DSC_5161The guys were off the farm and joyfully waiting to be served many courses of good local food. It was a good time. Last night, Nicolas was invited to speak at Duck’s Cosmic Kitchen as part of a series of local-only meals that locavore, Virginia Dupree, has been organizing for three years, with Duck’s help. There is always a waiting list. It all started with an email to her friends to gage interest in eating an all-local meal at a local restaurant. The response was huge and immediately grew to include many more people than just those she knew. Now, these dinners always have a long waiting list. This is so much a reflection of Virginia’s enthusiasm but also of this particular town. Decatur, GA is pretty wonderful. Our meal was too – tomato pie, Nicolas’ greens in a salad with local cheese, local, humane-certified steak with Vidalia onion rings, orange and red watermelon with blueberry sorbet.

I feel inspired to share more of my own local meals here. We had a great one tonight (though with many fewer courses). A medley of many to come soon, as well as a tutorial with Helen about seed-saving.

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Except for during the dog days of summer, roasting is my favorite way to prepare many of our vegetables. Pictured above are a mixture of beets, baby turnips (so sweet! This is the one we fight over), garlic, onions, potatoes and carrots. I’ll include red peppers and eggplant when they are in season.

We also roast okra and asparagus (on their own) since being shown the way by our friends the Haworths last year.

With all of these, we just cut them up (all but the asparagus) and mix them up with olive oil and coarse sea salt. We cook them for 25 to 55 minutes depending on the vegetables, at 400 degrees (350 for the asparagus).

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I intended to post several recipes here this week, as my video camera charger had gone missing, but we have been happily occupied at the farm with visiting nephews and nieces and fort building. So, I am posting a friend’s recipes which (truth be told) are much better than mine anyway.

Here is a link to Persephone’s recipe for collard wraps.

Here is her asparagus, escarole pizza. Both include beautiful pictures.

Her blog, Clean Up Clear Out is filled with nutritious vegetarian advice for detoxing, juicing, combatting Candida, eating for two (she is pregnant) or just plain eating well.

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These baby arugula, red leaf and green lettuces left the green house a while ago and are now being picked from the high tunnels for spring salad mixes. dsc03426

dsc_2157We love salad with just a vinaigrette. But often we also add some radishes,

dsc_2421dsc_2217some baby turnips (my children’s favorite vegetable in a salad), and whatever else is freshly picked and sounds good – like green garlic, carrots or turbinado onions.

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A newer salad, to us, is the kale salad. Our friend Sheri introduced us to it. She buys our greens from Sevenanda and had some on hand while we were visiting, so we got to try it. She mixed up 1/4 cup of Braggs (you could use soy sauce), 1/4 cup of olive oil, 1/4 cup of apple cider vinegar and  some garlic salt and tossed the torn up kale with this dressing. Then she massaged the greens for several minutes to tenderize them. Even the kids loved it.

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Tonight we are having chicken stock (I’ll turn it into chicken soup with noodles) that was made with one of the roosters that Nicolas killed last month. We use the stock recipe from Sally Fallon’s cookbook, Nourishing Traditions, based on the principles of the Weston Price diet. It’s like most other stock recipes I’ve ever read, using onion, celery, carrots, salt, pepper and filtered water with the bird (or carcass). It does call for soaking the bones or bird in vinegar (we use apple cider vinegar) for half an hour to an hour before turning on the heat. This helps to release the nutrients. We also add several chicken feet and the neck as these contain loads of that all-important gluten. We cook it for a really long time, even overnight sometimes, in order to have the richest broth. One more hint from Nourishing Traditions – add parsley for the last ten minutes of cooking in order to add (and not to cook away) lots of vitamin C.  This also adds to the taste.  I also really like this mixed with coconut milk as a base for Asian soups.

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