Archive | May, 2013

Spring Squash in a Creamy Garlic Sauce with Parsley

24 May

Farm Table Spring Squash

It is flashback Friday on the blog today, and we are featuring a recipe in our May newsletter from the 2011 Farm Table season. With yellow spring squash appearing in our boxes, this dish is the perfect compliment to any dinner as a side, or serve over penne pasta as your main course. 

Easy and delicious – this is a quick, no-brainer recipe that will continue to make an appearance in your meal rotation once you’ve tried it.

Enjoy!

Yellow Spring Squash in a Creamy Garlic sauce with Parsley

Ingredients

  • 2-3 garlic cloves
  • 3-4 small or medium yellow squash
  • 1 onion, diced
  • 2 + 2 Tbs of butter
  • 1/3 cup cream or whole milk
  • salt, to taste
  • 1/3 cup parsley, chopped
  • finely ground pper, to taste

Directions

  • Remove ends from squash, cut lengthwise, then dice into 1/4 inch thick chunks
  • Remove  garlic from husks, chop into large chunks
  • Melt 2 Tbs of butter into pan over medium heat 
  • Add garlic and cook for about 60 seconds, careful not to burn or brown
  • Add the squash and cook until soft, about 5 minutes
  • While waiting, in another pan, melt 2 Tbs butter. Add diced onion and cook until it just starts to brown.
  • Once the squash as softened, remove 1/2 and place in bowl. Smash remaining squash in pan with a fork or potato masher until it resembles a course relish.
  • Slowly pour the cream into the pan of mashed squash and mix thoroughly. 
  • Add the onion, kosher salt to taste, and remaining squash that was set aside.
  • Serve with chopped parsley sprinkled over the top. A small amount of grated Parmesan cheese sprinkled along with the parsley goes well with this dish.

Might we also suggest a recipe published on our blog last summer, care of Tim Vidra, local Richmond blogger over at E.A.T. He shared a delicious Summer Squash Tart using yellow squash, zuchinni, and dill (you can use up any leftover from your box last week).

Delicious indeed! 

Tomato-Cheese Pie, 3 Ways

21 May

Tomato-Cheese Pie

While searching for new recipes to share with my children, I stumbled upon this sweet little cookbook with great recipes to get children involved in the cooking process. I am ashamed to say, however, that the first recipe I found interesting enough to make, I tailored for my husband and I.

I know, I know, mother of the year award right here!

While I do plan to find something in the cookbook that I can coax my children into trying, sustaining myself in the process has proven to be delicious.

I love the basic ingredients, and that you can change the ingredients up to fit the season, or more importantly, your mood. The original recipe called for stale bread, your choice of cheese,  and 1/4 tsp sweet basil leaves.

I recommend using a loaf of cubed Flour Garden rustic bread, which Farm Table members can order as an add-on in their weekly box.

This recipe is great as a brunch item, or pair it with a salad and chilled white wine for a fabulous, easy, and light dinner.

If you have kids, I’m sure they would love it with some apple juice, and sliced fruit.

Farm Table Tomatoes

Tomato-Cheese Pie, Recipe inspired by Peter Rabbit’s Natural Food’s Cookbook by Arnold Dobrin

Ingredients: Print full recipe HERE

  • Small loaf rustic bread, cubed (might we suggest Farm Table bread from The Flour Garden?)
  • 2 medium tomatoes, sliced
  • 2 cups crimini or button mushrooms, chopped
  • 1/2 small onion, diced
  • 1-1 1/4 cup of Swiss cheese
  • 2 eggs
  • 1 cup milk
  • Salt & Pepper

Farm Table Mushrooms

Farm Table Spring Cutting Celery

Directions:

  • Prepare mushrooms (clean with dry cloth).
  • Heat 1-2 Tbs of olive oil in a skillet. When the oil begins to soak, fry mushrooms for a few minutes.
  • Add onions and allow to caramelize. Set aside.
  • Place bread cubes in the bottom of a greased pie dish.
  • Place sliced tomatoes over the top of cubed bread, and season with Kosher salt.
  • Cover the tomatoes evenly with the mushroom and onion mixture.
  • Sprinkle Swiss cheese over the top.
  • Mix together milk, eggs, and ground pepper. Pour over the top of the pie.
  • Bake in the oven for 35-40 minutes at 350 degrees.

Variations

Replace mushrooms, onions, and Swiss cheese with:

  1. Fresh basil and mozzarella, or
  2. Chop up spring cutting celery or celery leaves (about 1-2 Tbs), and add swiss or cheddar cheese

The Farm Table, Tomato-Cheese Pie

 

Grow. Eat. Share.

17 May

Food Revolution Day

If you are a Farm Table member and received a box yesterday, you learned that today is Food Revolution Day, a global day of action focusing on good food, and keeping cooking skills alive.

Now this is something we can get behind!

Lindwood-Holton outdoor classroom

Linwood-Holton garden

We had the opportunity to visit the students at Linwood-Holton Elementary school in North Richmond today, where program staff were engaging a group of students who visited Holton’s outdoor garden and learning classroom.

Spinach

Grow food with your children!

Students were able to tour the garden, learn about composting and growing their own food, and worked together to make lunch from scratch using basic ingredients from the garden. The results were delicious!

Lettuce

Strawberry Salad

Schools and organizations across the globe are participating in activities today, in an effort to promote cooking traditions by preparing good food, and teach children the importance of passing those traditions on. We were pleased to see these traditions taught in our own backyard, and were proud sponsors of the Food Revolution Day‘s Junior Chef Cooking Contest held at Kitchen Thyme and West Broad Street yesterday. To learn more about Food Revolution Day check out Jamie Oliver’s website where you will find recipes to share with your children.

Linwood-Holton Elementary School garden

What sorts of things are you doing to get the young people in your life cooking and eating fresh, whole food that is good for them? What kind of traditions are you passing down to them? We’d love to hear about it in the comments below, or on our Facebook page! Please share!

Fresh Spinach Dip

1 May

 

Harvest Hill Farm Member Event

Thanks to everyone who came out to the Harvest Hill Farm Member Event this past Saturday. It was a wonderful way to get out in the country, enjoy a piece of the farm life, nosh on some great food, and watch the pigs do what they do best…eat!

The Farm Table prides itself on the community you have helped to build over the last few years, and we look forward to being able to get together over the course of the 2013 season to celebrate good farming, good food, and  good people. 

If you were unable to make it out to the farm last weekend, then you missed out on the fresh spinach dip that Richmond Area Manager, Patty Loyde brought. We’d like to introduce you to Patty, and share her spinach dip recipe using Farm Table ingredients:

Patty Loyde, Farm Table Area Manager

Originally a product of the suburbs in both New Jersey, where she grew up, and Henrico County, where she lived after graduating from the University of Richmond, Patty Loyde and her husband John are now Fan dwellers in the city of Richmond – and can’t imagine living anywhere else. Patty started as a Neighborhood Coordinator in the summer of 2012 for the Fan,and has now added the positions of Central Richmond Area Manager and Bookkeeper, aka Chief Number Cruncher, to her duties this year.

Patty loves to travel and watch movies, plays tennis year-round, tends her small city garden, and cooks from scratch, when not checking out the local Fan restaurant scene (Olio, Fresca, and Mint are some of her favorites). She attempts to eat a diet of unprocessed food whenever possible, striving for progress, not perfection. The  Farm Table makes that goal so much easier!

Fresh Spinach Dip, The Farm Table

Fresh Spinach Dip, By Patty Loyde (Print Full Recipe Here)

I made this spinach dip for the Harvest Hill Farm Member Event and served it with tortilla scoops. I love that I was able to use the spinach, onions
and garlic from that week’s box and that I didn’t need to use the package of highly processed soup mix I usually do to make it. It turned out just as good, if not better than the ole’ standby, often served in a bread bowl.

Ingredients:

  • 1 Tbsp olive oil
  • ½ cup shredded or finely diced carrot
  • ½ cup finely diced spring onions, white and light green parts
  • ¼ cup finely diced spring garlic, white and light green parts
  • 1 full bag of spinach
  • salt & fresh ground black pepper
  • ¼ cup diced spring onions, dark green parts
  • 1 cup sour cream or plain Greek yogurt, if you prefer
  • ½ cup Miracle Whip or mayo, if you prefer
  • 2 tsp Worcestershire sauce
  • Finish with: salt & pepper and onion & garlic powders, to taste

Directions:

  • Clean and dry the spinach well.
  • Heat the oil in a large pan and sauté the carrots, onions, garlic, salt and pepper until softened. Transfer to a bowl.
  • Using the same pan, sauté the spinach in a little more salt and pepper, tossing occasionally, until all the spinach is wilted. You may need to do it in batches, depending on the size of your pan.
  • Transfer the cooked spinach to a strainer and remove as much liquid as you can by pressing with a spoon or ladle. Place on a few layers of paper towels, top with more paper towels and press to remove additional liquid.
  • Finely chop the spinach and add to the bowl with the rest of the ingredients.
  • Stir well and chill for at least 2 hours to combine flavors.
  • After being chilled, finish with salt & pepper and onion & garlic powders to taste. If you’re serving with salty chips, the dip won’t need as much salt.