I love this holiday! Thank you to all my farmers who grow my food year ’round. I am continually impressed with your skills as soil whisperers.
The best part of appetizers is breaking into the goodies I “put by” in season.
- Crudité Platter with carrots from Maple Bank Farm, Roxbury, CT, cauliflower from Sport Hill Farm, Easton, CT, sexy broccoli from Waldingfield Farm, Washington, CT, kohlrabi from Stone Gardens Farm, Shelton, CT, bell peppers from Barberry Hill Farm, Madison, CT
- Sliced fennel bulbs from Sport Hill Farm
- Chilled roasted beets from Riverbank Farm, Roxbury, CT
- Tatziki sauce/dip made with cucumbers, garlic, and mint from Sport Hill Farm, yogurt from Arethusa Farm Dairy
- Baba Ghanoush, made with eggplant and garlic from Sport Hill Farm. Tahini & lemon juice not local
- Spicy Icebox Pickled Carrots following Sherry Brooks-Vinton‘s recipe, made with carrots from Riverbank Farm, garlic from Sport Hill Farm, cayenne peppers from Joel in Newtown, honey from Dave’s in Easton
- Pickled salad turnips from Sport Hill Farm
- Pickled hot and sweet pepper assortment peppers from Sport Hill Farm
- Pickled Jalapeno peppers from Joel in Newtown
- Cheese Boards with Camembert and Cry Baby from Arethusa Farm Dairy, Bantam, CT, Goat Feta from Beltane Farm, Pleasant Valley (sheep) cheese from Sankow’s Beaver Brook, Hops Farmstead Cheese from Harpersfield Cheese, NY
- Crackers & Breads: Not local
Chicken Soup (recipe) with bowtie pasta and/or brown rice made from chicken from Stuarts Family Farm, carrots from Maple Bank Farm, parsnips from Fort Hill Farm, celeriac from Riverbank Farm, onions from George Hall Farm, my own parsley. Brown rice and pasta: not local.
- Roasted Turkey from Quattro Game Farm, Pleasant Valley, NY
- Pan Gravy (recipe) from the natural juices of the bird, flour from Wild Hive Farm
- Cornbread Stuffing (recipe) with cornbread (recipe) made from flour and corn meal from Wild Hive Farm and Micro Mill, butter and kefir from Smyth’s Trinity Farm, maple syrup from Ragland Farm, Southbury, CT, eggs from Sport Hill Farm. Baking powder, salt, salt, and sunflower oil: not local. Onions from George Hall Farm, Simsbury, CT, thyme from Sport Hill Farm, my own sage and chicken stock
- Whole-Berry Cranberry Sauce: Cranberries from Cape Cod, gathered by a friend. Maple syrup from Bluestone Farm. Cinnamon stick: not local
- Pan-seared sea scallops over arugula: scallops caught off Long Island, NY (from Quattro Farm Stand), arugula from Sport Hill Farm
- Applesauce made from Macintosh, Cortland, and Jonathan apples from Maple Bank Farm
- Mashed Potatoes (recipe) made from German Butterball potatoes from Fort Hill Farm, butter from Smyth’s Trinity Farm, sour cream from Arethusa Farm Dairy
- Baked Sweet Potatoes from Fort Hill Farm
- Roasted butternut squash (recipe) from Sport Hill Farm. Olive oil, fennel seed, cinnamon: not local
- Roasted Brussels Sprouts from Sport Hill Farm
- Roasted Jerusalem artichokes (sunchokes) from Sport Hill Farm
- Apple Cider from Lyman Orchards
- Egg Nog from Smyth’s Trinity Farm, Enfield, CT
- Soda: Assorted flavors from Foxon Park, East Haven, CT. Pellegrino, and Diet Coke not local
- Red Wine: Cabernet Franc from Jones Winery, Shelton, CT
- Beer: Maple Amber from Chatham Brewing Company, Holiday Ale from Two Roads Brewing Company, Coffeehouse Porter from Berkshire Brewing Company, Naughty Nurse from City SteamBrewery
- Apple Crumb Pie (recipe) made from Northern Spy apples from Maple Bank Farm, flour from Wild Hive Farm and Micro Mill, butter from Smyth’s Trinity Farm. Lemon, sugar, brown sugar, and cinnamon: not local
- Pumpkin Pie (recipe) made from Kuri squash from Maple Bank Farm, eggs from Sport Hill Farm, flour from Wild Hive Farm and Micro Mill, butter and heavy cream from Smyth’s Trinity Farm, maple syrup from Ragland Farm, Southbury, CT, spices, not local
- Fresh Whipped Cream made from heavy cream from Smyth’s Trinity Farm. Vanilla and sugar: not local. Big time cheat using this very handy gizmo!
- Ice Cream, assorted flavors from Arethusa Farm Dairy
- Lemon Sorbet: Homemade from non-local ingredients
- Mixed Nuts and Pistachio nuts: Not local
- Fresh Fruit Basket: Mostly not local
- Roasted Chestnuts: Not local
- Coffee, Tea: Not local
We have much to be grateful for.
I wanted to try something new and different and I had a ton of over-sized Poblano peppers. Pork-stuffed Poblano peppers sounded new and different enough for me. I based it off of a couple of recipes I found on the Internet, predominantly from this one, the method from this one, and a few modifications of my own.
Ingredients (including sources for local items)
- 2 Tbsp olive oil
- 1 finely chopped small onion (from Sport Hill Farm)
- 2 large minced garlic cloves (from Sport Hill Farm)
- 1 pound ground pork (from Ox Hollow Farm)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 teaspoon dried oregano (from my garden)
- 1 tsp cayenne (from Joel at Cherry Grove Farm)
- salt to taste
- 1 ear of corn kernels (from Sport Hill Farm)
- Poblano peppers (from Joel at Cherry Grove Farm)
- bacon grease (rendered from Ox Hollow Farm bacon)
- 1/3 cup shredded cheese, like Jack, cheddar, etc.
- Preheat oven to 350º.
- Heat the olive oil in a skillet.
- Add the onion and garlic, cooking until soft.
- Add the pork, cumin, coriander, oregano and cayenne and stir until the meat is cooked.
- Add the corn kernels. Cook for about a minute.
- Salt and remove from heat.
- Grease the bottom of a baking dish with the bacon grease.
- Shred the cheese. (I used cheddar)
- Slice the Poblano peppers in half and remove the seeds.
- Fill each Poblano pepper with the meat mixture.
- Place in the baking dish.
- Sprinkle the cheese on top.
- Bake for 30-35 minutes at 350º.
- Plate the peppers and drizzle the sauce over them.
Not bad at all!
In the middle of the hottest week EVAH, can you believe this outstanding Sport Hill Farm CSA bounty?!
- 1 head of cabbage
- 2 zucchini squash
- 2 eight-ball squash
- 2 yellow summer squash
- 2 cucumbers
- 2 Chinese eggplant
- 1 bag green beans
- 1 bunch bok choy
- 1 bunch tatsoi
- 1 bunch scallions
- 1 bunch collards
- 1 bunch Tuscan kale
Patti says they the crops are running behind a couple weeks because spring was cold and wet. Looks like the Earth is giving us plenty to keep us busy while we wait on tomatoes.
I dove right into that eggplant!
Baba Ghanoush Recipe
- 2-1/4 to 2-1/2 cups eggplant (roasted, pureed)
- 1/4 cup tahini
- 2 garlic cloves
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- 1/2 tsp salt
Wrap the eggplant in foil and roast in a 350 degree oven for about an hour (more for thicker eggplant). It was a HOT week. I did mine in the toaster oven.
Blend all ingredients together in a food processor until smooth and creamy.
As foretold, the first week of my 2013 Sport Hill Farm CSA was greens, greens, greens. Nature thinks it’s high time we ate greens after the winter.
- 1 head of Oak leaf lettuce
- 1 head of red Romaine lettuce
- 1 head of Napa cabbage
- 1 bunch of heirloom Spigarello
- 1 bunch of dandelion greens
- 1 bunch of bok choy
Spigarello is a green in the kale and broccoli family from the Puglia region of southern Italy. I sautéed mine with garlic and olive oil (surprised?). It has the texture of kale but a more mild taste like broccoli.
Dandelion greens are super healthy and super bitter, so you need to blanch them in boiling water for a couple of minutes before using them in a recipe. Then they are just fine!
My farmer is so cool that she gives us recipes for CSA items!
For the dandelion greens, she shared this this dandelion tart recipe from the NY Times. I made it without the pie shell (the gratin version), used Arethusa Farm Dairy heavy cream instead of milk, Sankow’s Beaver Brook‘s Pleasant Son cheese and Sport Hill Farm eggs. This is crazy delicious.
For the Napa cabbage, Patti gave us her Nana’s Slaw Recipe:
- 1/2 cup Mayo
- 1/4 cup cider vinegar
- 1/4 olive oil
- 1/8 cup sugar
- salt & pepper to taste
Place ingredients in a mason jar. Cover, shake and pour over chopped green cabbage or Napa cabbage.
The dressing is excellent and I don’t see why it can’t be used with other greens that are not cabbages. It made a nice companion for the tart (which I did as a gratin).
While everyone else is posting pictures of fabulous Memorial Day barbecues and parades, I give you Easter!
My family celebrated Easter late this year (no, not this late!) so that we could all be together at the table. They usually let me have one course of local fare if I’m not hosting (and I only host Thanksgiving).
Since it was such a hit last year, I made a crown lamb roast again, this time from Saugatuck Craft Butchery. This American Dorsett lamb was raised and processed by Meiller Farms in Pine Plains, NY.
Paul did a fabulous job Frenching the racks and preparing the crown.
I rubbed it down with some olive oil and pressed in an herb mix of rosemary (from a potted Gilbertie’s I kept alive from last year on my windowsill), garlic (from Sport Hill Farm, dehydrated into slices and ground into powder), thyme (also (from Sport Hill Farm), and salt. I wrapped the bones in foil to protect them from burning.
Preheat oven to 350 degrees. Roast bones down on a roasting pan for half the time (allow 8-10 minutes per pound), then turn it over to”right side up” for the second half until the internal temp is 130 degrees. Let it sit, covered with foil for 15-20 minutes. Voila:
Seriously delicious and tender.
[Apologies that the pictures were taken with a phone and not a camera.]