One of my favorite parts of the week has become making lunch for the Hawkins Farm crew on Fridays. I do my best to use produce and meat from their farm, filling in the gaps with goodies from Joy Field and RiverRidge Farms, the cracks that are left are filled in with dairy and grains from the local bulk food store run by a family in town. It's as local as I know how to make it.
For my own records, and because folks ask for the recipes, I am writing up a little blog post with photos of the lunches and links to the recipes.
Quiche: I used the quiche Lorraine recipe from Cook's Illustrated. I did change up the fillings. There was a leek and goat cheese, an asparagus and cream cheese and lastly a sun-dried tomato, goat cheese and spinach.
Quick Collards: Blanch 2 pounds of kale for 7 minutes, dunk them in a cold water bath until cool to the touch, use your hands to wring them out, rough chop, sautee to coat with 3 tablespoons lard, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes. Add a 1/2 cup chicken stock, cover and cook until tender, 5 minutes or so. Then serve, pass with lemon wedges.
Cucumber slices: the first of the season from RiverRidge Farm.
Rhubarb crisp (passed with cream):
Shredded Chicken - Boiled 3 small chickens from frozen then took off the meat and used the bones and some carrots, onions and bay leaf to make stock.
Macerated Strawberries with Vanilla Ice-cream and Oatmeal Cookies
Roasted Chicken Stuffed with Garlic Scapes and Grapefruit
Sweet Onion Rhubarb Sauce from EatingWell.com - This was a huge hit, everyone loved it!
Roasted Broccoli from Alton Brown
Snap Peas Sauteed in Butter
Garlic-Scape Compound Buttered Bread - A tasty way to keep your scapes longer, put them in butter. Garlic scapes uncooked are pretty hot, like spicy hot. I buttered the bread and then wrapped it in tinfoil so it could heat up and cook for the last 15 minutes in the oven at the end of baking the lasagna. I have also used the compound butter on top of boiled new potatoes, so good!
So that's what I have made the first five weeks for this summer!
For my own records, and because folks ask for the recipes, I am writing up a little blog post with photos of the lunches and links to the recipes.
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| Asparagus Cream Cheese Quiche from FoyUpdate.blogspot.com |
Friday, May 29, 2015
Quiche: I used the quiche Lorraine recipe from Cook's Illustrated. I did change up the fillings. There was a leek and goat cheese, an asparagus and cream cheese and lastly a sun-dried tomato, goat cheese and spinach.
Quick Collards: Blanch 2 pounds of kale for 7 minutes, dunk them in a cold water bath until cool to the touch, use your hands to wring them out, rough chop, sautee to coat with 3 tablespoons lard, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes. Add a 1/2 cup chicken stock, cover and cook until tender, 5 minutes or so. Then serve, pass with lemon wedges.
Cucumber slices: the first of the season from RiverRidge Farm.
Rhubarb crisp (passed with cream):
Topping½ cup flour1 cup brown sugar1 cup rolled oats½ cup melted butterFilling4 cups rhubarb, cut into 1" pieces½ cup sugar¼ cup flour½ t cinnamonPreheat the oven to 375°F.Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.Combine flour, brown sugar, rolled oats and melted butter and sprinkle over the rhubarb mixture.Bake 35 minutes.
Friday, June 5, 2015
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| Zach Hawkins preparing a pizza at Hawkins Family Farm |
Pizza from Hawkins Farm (secret recipe (which means I don't know it))
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| Lettuce Salad with radishes, cucumber and hard boiled eggs, accompanied by Creamy Pesto Dressing |
Salad: Butter lettuce, radishes, cucumbers, hard boiled egg
Dark Chocolate Chip Oatmeal Cookies
2 ¼ cups unbleached all-purpose flour
1 t baking soda
1 t salt
1 cup butter (2 stick)
¾ cup granulated sugar
¾ cup packed brown sugar
1 t vanilla extract
2 eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup old fashion rolled oats
Preheat the oven to 375° F.
Mix the flour salt and baking soda.
Heat the butter in microwave until it softens, then mix in the sugars, eggs, and vanilla. Add in the dry mix then fold in the oats and chocolate. Bake for 9-11 minutes.
Friday, June 12, 2015
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| Lunch with the Hawkins Family Farm crew |
Polenta and Roasted Veggies: spring onions, summer squash, radishes via this recipe from my blog
Spinach Au Gratin from Ina Garten, The FoodNetwork - might have to become a Thanksgiving recipe, it was seriously good. Also, I couldn't find Gruyere so I used extra sharp cheddar cheese.
Macerated Strawberries with Vanilla Ice-cream and Oatmeal Cookies
Macerated Strawberries with vanilla ice-cream and an oatmeal cookie
Oatmeal Cookies
1 cup butter
½ cup granulated sugar
½ cup brown sugar
2 eggs
1 t vanilla
2 cups flour
1 t cinnamon
1 t baking soda
1 t salt
3 cups rolled oats
1 cup nuts, chopped
Preheat the oven to 375° F.
Mix the butter and sugars until smooth; add in the eggs and vanilla. In a separate bowl mix the flower, cinnamon, baking soda and salt, then combine it with the butter mixture. Fold in the oats and nuts.
Ball and place on baking sheet. Bake 10-12 minutes.
Friday, June 19, 2015
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| Roasted Chicken with Rhubarb Sauce, roasted broccoli and sauteed snap peas |
Roasted Chicken Stuffed with Garlic Scapes and Grapefruit
Sweet Onion Rhubarb Sauce from EatingWell.com - This was a huge hit, everyone loved it!
Roasted Broccoli from Alton Brown
Snap Peas Sauteed in Butter
Garlic-Scape Compound Buttered Bread - A tasty way to keep your scapes longer, put them in butter. Garlic scapes uncooked are pretty hot, like spicy hot. I buttered the bread and then wrapped it in tinfoil so it could heat up and cook for the last 15 minutes in the oven at the end of baking the lasagna. I have also used the compound butter on top of boiled new potatoes, so good!
1/3 part salted butter, softened to room temperature
1/3 part shredded Parmesan Cheese
1/3 part chopped garlic scapes
Olive Oil
In a food processor or blender add butter, cheese and garlic scapes, drizzle in olive oil as needed to get the mixture to blend. Store leftovers in an airtight container in the fridge.Chocolate Beet Cake from Joy the Baker - more of a novelty than an amazing dessert. If you try this recipe, becareful not to over bake and dry out the cake. It's honestly better the second and third day, so don't be shy of making this ahead.
Friday, June 26, 2015
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| Vegetarian Lasagna with Lettuce Salad, Creamy Italian Dressing, Garlic Scape Bread and Hot Milk Cupcakes |
Vegetarian Lasagna
preheat 3500F
½ cup Onion, diced
2 cups Carrots, grated
½ lb. Mushrooms, sliced
1 T olive oil
24 oz. spaghetti sauce
6 oz. tomato paste
1 small can sliced olives drained
1 lb. fresh spinach
2 layers raw lasagna noodles
16. oz. cottage cheese
2 cups Monterey jack cheese sliced
Top with Parmesan cheese.
Sauté onion, carrot, and mushrooms in olive oil until soft. Add spaghetti sauce, tomato paste, and olives simmer for 10-15 min. Layer in 9 x 12 or 10x13 pan.
1/3 vegetable sauce
noodles
1/2 cheese
1/2 spinach
1/3 vegetable sauce
noodles
1/2 cheese
1/2 spinach
1/3 vegetable sauce
Top with Parmesan cheese, cover, and bake at 350ºF for 1 hour, 15 minutes. Remove from oven, uncover, and let stand for 5 minutes.
Bread with Garlic Scape Compound Butter (see previous week's lunch for recipe)
Romaine Lettuce Salad with shredded carrots, thin sliced red onions and diced tomatoes
Creamy Italian Dressing from Ree Drummond - an excellent easy dressing
Hot Milk Cake
4 eggs2 cups sugar1 t vanilla extract2 ¼ cups all-purpose flour2 ¼ t baking powder1 ¼ cups milk10 T butter, cubedPreheat 350°FIn a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan.
So that's what I have made the first five weeks for this summer!
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