potatoes

Weekly recipe roundup (Thanksgiving edition)

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Hi friends!

These days, it can require quite a lot of awareness and intention to eat fresh foods that were grown near us. But not so when it comes to holidays! Somehow seasonal foods still play a giant role for almost all of us as we gather with family and friends. Corn on the cob and big watermelon slices are at the center of our Fourth of July celebrations, for example – and those foods really do grow in July in much of the United States.

Thanksgiving is the most delicious example of this, of course. Here are loads of ideas for your table this Thursday (and in the days after). Wherever you are and whomever you’re sitting with, we wish you all full bellies and warm hearts.

Arugula

Arugula Fig Salad with Blue Cheese and Warm Bacon Vinaigrette at White on Rice Couple

Arugula also plays a supporting role in many of the other recipes linked here!

 

Broccoli

Broccoli Apple Soup at Food52

Spicy Roasted Broccoli with Almonds at My New Roots :: Try this with other flavors too, if you don’t like spicy foods – lemon juice, lemon zest, and lots of garlic, for example.

Broccoli Crunch at 101 Cookbooks

 

Cabbage

Raw Kale, Cabbage, and Carrot Chopped Salad with Maple Sesame Vinaigrette at Gourmande in the Kitchen :: We made this last week and it really is delicious. It’s quite substantial but not heavy, and so would balance nicely with the typically rich dishes on the Thanksgiving table. Our only suggestion is to maybe double the vinaigrette recipe and add it to taste.

Braised Cabbage with Apples and Caraway Seeds at Orangette :: Hands down one of our favorite Thanksgiving sides. Works with red or green cabbage.

Roasted Cabbage with Bacon at The Kitchn

 

Carrots

Carrot Souffle at Simply Recipes

Crisp, Chewy Parmesan-Roasted Carrots by Francis Lam at Gilt Taste

 

Greens

Herbed Cream Collards at VegNews :: Vegan!

Beer Braised Collard Greens at Budget Bytes

Sauteed Red Russian Kale with Apples and Butter at Frog Bottom Farm :: Easy peasy and deeeelicious!

Barley and Kale Salad with Golden Beets and Feta at Bon Appétit

 

Leeks

Honey-Glazed Leeks at Food.com

Leeks with Cream and Tarragon at Orangette

 

Lettuce (and other light salad-y things)

7 Salads to Lighten Up Your Thanksgiving Feast at Food52 :: Includes salads with lettuce, kale, arugula, celery, Brussels sprouts, and fennel.

5 Favorite Fall Salads at Food Network

Sauteed Dates with Ricotta and Lettuce at Sweet Amandine :: I’ve wanted to try this for close to a year!

 

Potatoes

Southern Living’s Brown Butter Mashed Potatoes at My Recipes

Crash Hot Potatoes at The Pioneer Woman :: These are crazy good.

Simple Fondant Potatoes at The New York Times

 

Sweet Potatoes

Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon at Food52

Sweet Potato Rolls at The Washington Post :: We’ve made these the last 4 or 5 Thanksgivings. Delicious.

Herbed Sweet Potato Drop Biscuits with Honey Butter at A Sweet Spoonful

Sweet Potato Pie at The Washington Post

 

Turnips

Mashed Turnips and Apples at Getting Stitched on the Farm

Turnip Puff at Kitchen Parade

Honey-Thyme Roasted Turnips, Carrots, and Mushrooms at Foodie Tots

 

Winter Squash

Remember, most winter squash – butternut, kabocha, hubbard — can be used interchangeably in these recipes.

Butternut Squash and Caramelized Onion Galette at Smitten Kitchen

Roasted Butternut Squash with Kale and Almond Pecan Parmesan at Oh She Glows :: Vegan!

Butternut Squash Soup with Pear, Cider, and Vanilla Bean at Seattlest :: I made this soup the first year I ever hosted Thanksgiving. Really fantastic.

Butternut Squash Soup with Maple Candied Bacon at Suburban Sous

Slow Cooker Winter Squash Soup with Curry and Coconut Milk at Frog Bottom Farm

From Scratch Pumpkin Pie at Grist :: Use any winter squash for this!

 

General

Five Thanksgiving Menus from the Food52 Community at Food52

Real Food Thanksgiving Recipes at Cheeseslave

Veganizing Thanksgiving at Food52 :: Everything looks delicious. Don’t miss the recipe for Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples!

Vegan Holiday Recipes + Tips for Navigating the Holidays as a Vegan at Oh She Glows

Well’s Vegetarian Thanksgiving 2012 at The New York Times :: Thanks to CSA member Gabriella for this one! Dozens of amazing-looking recipes, and links to similar feasts in 2011 and 2010 as well. Gabriella especially recommends the squash and spinach lasagna, which she made with a Frog Bottom kabocha.

Clara’s First Thanksgiving at Food52 :: Good ideas for including new eaters in the celebration.

A month of Thanksgiving videos at Gluten-Free Girl and the Chef :: Gorgeous videos, joyful encouragement, and loads of recipes for all kinds of eaters – including dinner rolls, cornbread, stuffing, and gravy, in addition to some fantastic-looking vegetable dishes. (Also – have you seen their Gluten-Free Thanksgiving Baking iPad App? VERY cool. And word has it there’s a holiday baking app coming soon.)

Top 10 Side Dishes at Dinner: A Love Story

 

Leftovers

Turkey Cranberry Monte Cristo at Paula Deen

Leftover Turkey Pho at Healthy Green Kitchen :: In case you wondered what’s happening here at the farm on Friday – this is it. We’ll use leeks in the place of the green onions and our Hakurei turnips in  place of the daikon.

A Radical Rethinking of Thanksgiving Leftovers by Mark Bittman at The New York Times

One Turkey, Four Meals at Simple Bites

Reveal the Appeal of Potato Peels by Sheri Castle at Gilt Taste :: We actually got to meet Sheri last week at a cooking class. She is as fun as she is wise in the kitchen, and we can’t wait to share some more of her inspired cooking ideas with you in coming weeks. In the meantime, head on over to Gilt Taste and use up those potato peels!

Thanksgiving Thrift: The Holiday as a Model for Sustainable Cooking by Tamar Adler at The New York Times :: We get it right on Thanksgiving, Adler says. What about the rest of the year? “As we try to juggle food choices, tight budgets and busy schedules — and the constant question of what to make for dinner — we could do nothing smarter than approach all our meals as we do Thanksgiving: expecting each and every thing we cook to feed us well tomorrow and the day after, envisioning an efficient unraveling of future meals from previous ones, always having something to start with.”

 

Happy Thanksgiving, y’all. Eat well. Be merry. Give thanks.

 

Thanksgiving
Tim Nolan

Thanks for the Italian chestnuts—with their
tough shells—the smooth chocolaty
skin of them—thanks for the boiling water—

itself a miracle and a mystery—
thanks for the seasoned sauce pan
and the old wooden spoon—and all

the neglected instruments in the drawer—
the garlic crusher—the bent paring knife—
the apple slicer that creates six

perfect wedges out of the crisp Haralson—
thanks for the humming radio—thanks
for the program on the radio

about the guy who was a cross-dresser—
but his wife forgave him—and he
ended up almost dying from leukemia—

(and you could tell his wife loved him
entirely—it was in her deliberate voice)—
thanks for the brined turkey—

the size of a big baby—thanks—
for the departed head of the turkey—
the present neck—the giblets

(whatever they are)—wrapped up as
small gifts inside the cavern of the ribs—
thanks—thanks—thanks—for the candles

lit on the table—the dried twigs—
the autumn leaves in the blue Chinese vase—
thanks—for the faces—our faces—in this low light.

 

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Our Weekly Recipe Roundup is a quick weekly list of recipes featuring produce we’re growing right now. We hope it helps! We’d love to know what’s happening in your kitchens this week too.

Weekly recipe roundup

Posted by Lisa on November 16, 2012
autumn, carrots, greens, kale, pork, potatoes, preserving, putting food by, recipes, root veggies, soup, weekly recipe roundup, winter squash / Comments Off on Weekly recipe roundup

 

carrot harvesters

The weekly recipe roundup certainly fell by the wayside over the last couple weeks, as we sorted out details of our big move. But we’re back! Here’s some tasty inspiration to see you through the weekend. We’ll try to post a special Thanksgiving edition of the roundup early next week, hopefully Monday.

Massaged Kale Salad, Three Ways at Frog Bottom Farm :: If you haven’t tried a raw kale salad before, or if you find kale to be bitter – do try this! This stuff is good. We’ve been waiting to remind you about this recipe until we had our first frosts because the kale is so much sweeter once the weather turns. Did you know kale (and other brassicas) use their sugars as a kind of antifreeze to protect themselves in cold weather? But they only produce that extra sugar when they need it. Isn’t nature awesome?

Fermented Ginger Carrots at 6512 and Growing :: Pickles! They’re not just a summertime thing. I can’t wait to try making these with Arlo.

Spareribs with Coffee-Molasses Marinade at The Splendid Table :: Our freezers are fully restocked as of about 4:30 this afternoon. Come stock up!

Butternut Squash 5-Spice Liqueur at Food52 :: Don’t mind if I do.

Hearty Potato Soup with Kale at Frog Bottom Farm :: A soup for right now.

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Our Weekly Recipe Roundup is a quick weekly list of recipes featuring produce we’re growing right now. We hope it helps! We’d love to know what’s happening in your kitchens this week too.

A soup for right now

Posted by Lisa on September 30, 2011
autumn, garlic, kale, leeks, onions, potatoes, recipes / Comments Off on A soup for right now

No, it’s not time to stoke the woodstove and dig up the scarves and wool socks just yet. But there’s no denying autumn’s gentle arrival. The first of the leaves are turning, the days are growing shorter, and it seems all of us who live and work here have outlasted the gnats and mosquitoes (a close battle till the bitter blessed end). Most days recently are real stunners: we wake and leap right into slippers as we put the coffee pot on, but as soon as the sun is up we’re down to shirtsleeves. But as the sun sinks below the horizon, it’s chilly again, and fast.  And when that happens, all I can think is: SOUP.

What a pleasure, then, that fall vegetables taste so good this way.

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Hearty Potato Soup with Kale
adapted from Simply in Season

This hearty soup is just the thing for these early autumn nights.  Slurp it with a big hunk of crusty bread or alongside a fresh fall salad.  A mug of warmed cider is optional but highly recommended.  You can get most of what you need right out of your CSA share or off our market table, and you can find the rest at market too.  It’s a soup for right now.

As with most soups, you’ve got a lot of wiggle room here.  You could use spinach instead of kale – but we’re not growing spinach right now!  Use an onion or a leek.  Water, vegetable broth, and chicken broth all work great here.  Add more potatoes for a really thick soup.  Blend completely, before or after adding the kale, if you like a really smooth soup.  Add extra garlic if you want!  You get the idea.

1 tablespoon butter or olive oil
1 large onion, chopped, or 1 leek, roots and toughest greens removed, thinly sliced
1-2 cloves garlic, minced
2 large potatoes or 4-5 smaller potatoes (about 1 1/2 lbs), diced
5 cups water, vegetable broth, or chicken broth
1/2-3/4 lb kale, chopped
1/2 teaspoon salt or to taste
black pepper to taste

In a large pot, melt the butter or warm the olive oil over medium heat.  Add the onions and sauté until they begin to soften, and then add the garlic and sauté for another minute.  Add the potatoes and enough water or broth to cover by an inch or so – probably about half the broth.  Bring to a boil and then reduce to a simmer and cook until the potatoes are soft.  When the potatoes are almost done, warm the remaining water or stock in a separate pot.

Using an immersion blender, carefully blend the soup until it thickens but some chunks of potato remain – or, ladle out about half the vegetables and set aside, pureé the rest of the vegetables and the cooking liquid in a blender or food processor, and then return everything to the pot. Add the kale and the remaining (and now warmed) water or stock and cook until the kale is soft.  Add salt and pepper.  Taste to see if you need to adjust any seasonings, and serve!

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Last week (or so) in pictures

Posted by Lisa on July 12, 2010
chickens, garlic, greenhouse, last week in pictures, potatoes, summer, the crew, the family, the farm / Comments Off on Last week (or so) in pictures

Our apologies for the light posting ’round these parts — and to anyone who’s had a hard time reaching us — over the last week or so.  Half this farm family was out of town for several days.  The other half, along with our wonderful crew, had their hands quite full under early July’s blazing sun: picking, washing, sorting, picking, loading, mowing, picking, irrigating, staking, picking, weeding, seeding … and picking.  All hands are back on deck, so check in here at the farm blog often for news and recipes and a couple new features as well!

And now, the last week (or maybe two) in pictures!

Katie and some stalks

Miles and lots and lots of garlic!

A fragile peace

Have you hugged your garlic farmer today?

Getting ready for fall carrots

Hitching up the plastic layer

Preparing potting mix

Watering the fall brassicas!

Summer in the barnyard

One potato, two potato...

An early summer recipe roundup

Afternoon, y’all!  79° and breezy and a long lunchtime nap — we’ll take it!  We hope the eatin’ has been good where you’re at.  Here at the farm, we’ve been eating lots of salad, lots of homemade pizza, and lots of tomato sandwiches.  Those three things could keep us fed and happy for a very long time!  But sometimes we manage something new.

Down below the photos, we’ve listed a few recipes we’ve been loving lately.  Some CSA members have also been sharing recipes via email, the comments sections here on the blog, and over at our Facebook page.  We’ll try to highlight some of those soon as well.  And plans are still afoot for adding forums to this website, so you can share your recipes and cooking adventures directly; we’ll keep you posted!

Prepping some zucchini for the grill!

Chard, glorious chard!

Sun sugars on the vine

Here are some tasty ideas for working through these early summer CSA shares and farmers market finds.  Most of them would be fantastic fare for your Fourth of July BBQ!  Lots of these posts link to other great recipes too.

Ginger Scallion Sauce at Chocolate & Zucchini

Red, White & Blue Roast Potatoes and Firecracker Potato Salad (two recipes) at Babble

Fondant Fennel from Edward Schneider at Mark Bittman

Raw Beet Salad at Just Braise

Quick Sauté of Zucchini with Toasted Almonds at Smitten Kitchen

Chard, Onion, and Gruyère Panade at Orangette

101 Fast Recipes for Grilling at The Minimalist

Soon, it should be easier to search recipes we’ve posted or linked to here on the farm blog.  In the meantime, you might enjoy just browsing the posts with recipes.

Enjoy your holiday weekend!  What will you be eating?

Daily Farm Photo: We ♥ tractors.

Posted by Lisa on August 10, 2009
daily farm photo, potatoes / 1 Comment

Oh, yes, we do.  They make so much of the work on the farm so much easier … including digging potatoes.  Here you can see the potato plow, or middle buster, attached to our Kubota’s 3 point hitch, doing exactly what it was designed to do.  After Ali did passes down a few of the beds, Claire and Shannon came behind with bins and strong backs to harvest the spuds.

Daily Farm Photo: a bushel o’ spuds

Posted by Lisa on August 05, 2009
daily farm photo, potatoes, the farm / 1 Comment

That’s fifty pounds of gorgeous Kennebec potatoes right there.  Farm work will make you think everything is beautiful and also give you muscles of steel.

Summer is: a just-dug potato

Posted by Lisa on June 24, 2009
CSA, potatoes, recipes / 1 Comment

Have we got a treat for you!

These are the first potatoes of the summer.  (And how wonderful is this sun??) We dug them up this morning and into the Week 3 shares of the CSA they’ll go!  They’re a little larger than typical new potatoes but just as fresh and delicious.  The skin is delicate and thin, and doesn’t need to be peeled.  They make a wonderful potato salad.  Try tossing the potatoes in a pesto or basil vinaigrette made with the basil from your share!  And consider substituting shaved or finely chopped fennel in place of your normal celery!

If you’re feeling adventurous, try your hand at potato gnocchi.  We made it for the first time last week using this recipe, and topped it with summer squash, diced and then sautéed in brown butter.  It’s not difficult, but it does take some time.  We used one large baking potato and a handful of new potatoes and it was amazing.

This year we’re growing Red Pontiacs, Kennebecs, and Yukon Golds.  We’ll leave most of them in the ground till late summer, but we couldn’t resist digging up a few this week.  Try them!