This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
I have been eating this meal almost every day for the past several weeks, and it does not get old! Experiment with quantities and types of root vegetables, to your taste, and to try out different flavored goat cheeses–this salad does just as well with plain or fruit-encrusted goat cheeses. Together, the combination of sweet root vegetables, creamy goat cheese, and tangy sauerkraut is out of this world! Roasted Winter Vegetable and Chèvre Salad By Holly Rodricks Makes 4-6 servings. Ingredients: 3-4 Beets of any variety, peeled and diced 1-2 Watermelon Radishes, peeled and diced 1-2 Turnips, peeled and diced 2-3 carrots, peeled and diced 1 large Onion, peeled and diced 3-4 cloves Garlic, chopped roughly 1/4 cup Coconut Oil or other oil of choice Salt and Pepper to taste 1 bag Spring Mix Sauerkraut to taste Raw or Roasted Pumpkin Seeds to taste 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Instructions: Preheat oven to 400º and place rack in middle of oven. Combine diced Winter Vegetables in a large bowl. Pour Oil over mixture, and generously sprinkle with Salt and Pepper to taste. Mix with hands to evenly coat vegetables with Oil, Salt, and Pepper. Spread Vegetables evenly on a large, rimmed baking sheet and bake for 45-60 minutes, until vegetables are tender when pierced with a fork and are beginning to crisp up. When vegetables are almost done roasting, divide Spring Mix between multiple bowls. Layer Sauerkraut on top and sprinkle with Pumpkin Seeds. Scoop a generous portion of Roasted Winter Vegetables on top of salad in each bowl and crumble fresh Chèvre on top of hot vegetables. Serve immediately.
This week’s local partnership comes to your CSA shares in the form of a fresh stir fry mix, made with veggies grown on our farm and prepared by Crooked Carrot . As a special treat, Silas from Crooked Carrot has shared his own personal favorite way to stir fry. Enjoy! Chili Ginger Winter Stir Fry By Silas Conroy of Crooked Carrot Makes 4 servings. Ingredients: 1 bag of Crooked Carrot’s freshly prepared stir fry mix (made up of thinly sliced kohlrabi, carrots, and daikon and watermelon radishes) 1-2 tbsp. regular or hot Sesame Oil 1 tbsp. Minced Ginger* 1 tbsp. Minced Garlic* Chili Garlic Sauce to taste* Salt to taste Instructions: Heat up Sesame Oil in cast iron skillet. When skillet is nice and hot, dump the whole bag of stir fry mix right in. Add Minced Ginger, Minced Garlic, and Chili Garlic Sauce, and toss together quickly. Because the veggies are sliced so thinly, cook them only briefly, searing them just a little in the hot skillet but allowing them to keep their crunch. Add salt to taste, and enjoy piping hot! *Crooked Carrot makes and sells their own delicious jars of minced ginger, minced garlic, and chili garlic sauce.
About Crooked Carrot: Crooked Carrot and Main Street Farms first crossed paths back in 2011 when Silas Conroy met Allan Gandelman at a Business Planning class through Groundswell Center for Food and Farming, but they really hit it off as fellow vendors in the C-Shed at the Syracuse Regional Market. Even before this, Silas had long been right in the middle of food production and preparation, with jobs in every part of the industry. He prepared food in kitchens; he delivered food in trucks, and he grew food on farms. Several years ago, while Silas was co-managing organic vegetable production at Stick and Stone Farm in Ithaca, New York, the farm owners came up with the idea of building a commercial kitchen to prepare their produce. Along with a few friends, Silas was able to bring this dream to life, and in 2011, Crooked Carrot was born. The plan was to run the kitchen for one year, with minimal investment and the goal of learning everything about that part of the industry. Six years later, Crooked Carrot is still going strong, with its own independent location in Ithaca. Now, with partners Jesse and Johanna Brown and a fantastic team, Crooked Carrot Community Supported Kitchen is a full-blown community supported kitchen that naturally processes, ferments, and preserves local, organic fruits and vegetables. One hundred percent of their raw material comes from within 50 miles of Ithaca. Crooked Carrot also serves as a local produce aggregation service for large buyers and provides trucking for food deliveries. Every weekday, 4,000 local elementary students receive fresh snacks from their kitchen. Where to Find Crooked Carrot: Crooked Carrot primarily sells their products in co-ops and grocery stores and through CSAs and farmers markets. You can find them at the CNY Regional Market the Ithaca Farmers market for much of the year. About Crooked Carrot’s Stir Fry Mix: In your CSA share this week, you will find a freshly prepared stir fry starter mix made of kohlrabi, carrots, daikon, and watermelon radish, fresh from our farm fields! Click here to learn how the folks and Crooked Carrot like to cook up their veggies!
While the title of this recipe might lead you to believe that only Guinness will do, I have found that just about any hearty stout does the trick and even add a few extra subtle flavor notes. This stew delivers, again and again. Slow Cooked Guiness Beef Stew By Holly Rodricks Feeds 6-8 (Depending on how hungry) Ingredients: 2 lbs. Stew Beef (or venison for all you hunters out there) 2 tbsp. Flour (Optional, but it really helps to sear in the flavor) 1 tbsp. Oil 1 tsp. Salt, plus more to taste 1/2 tsp. Pepper 1/4 tsp. Cayenne Pepper 3-4 tbsp. Bacon Grease 1 can/cup Tomato Sauce or pureed Whole Canned Tomatoes 2 Onions, chopped into large chunks 4-6 cloves Garlic, roughly chopped 1 1/2 cups Guinness or other Stout Beer 7 medium Carrots, sliced into thick rounds 5 medium Potatoes, cut into large chunks 1 tsp. Worcestershire Sauce 1 tsp. dried Thyme or 3-4 sprigs Fresh Thyme 2 Bay Leaves pinch of All Spice or Ground Cloves Instructions: In a small bowl, mix Flour, Salt, Pepper, and Cayenne. Toss Stew Meat in large bowl with Oil. Sprinkle Flour mixture over meat and mix with hands until evenly coated. In a large skillet or frying pan over medium-high heat, melt Bacon Grease and brown Meat on all side, approximately 1-2 minutes per side. Add Onions, Garlic, and Tomato Sauce/Puree. Reduce heat to medium-low. Cover and cook for 5 minutes, stirring once or twice. Transfer Meat mixture into dutch oven or crock pot. Return skillet to stove and increase heat to high. Pour approximately 1/4 – 1/2 cup Beer into pan and swirl around until caramelized Meat juices lift off from bottom of pan. Pour Beer drippings into pot. Add remaining Beer, Carrots, Potatoes, Worcestershire Sauce, Thyme, Bay Leaves, and Allspice/Cloves and mix. Cook on low for 4-6 hours or until meat falls apart when pierced with a fork. Serve hot with fresh bread.
This week’s spotlight is on another one of our favorite producers, Flour City Pasta! About Flour City Pasta: We met Jon Stadt, the man behind Flour City Pasta, back in 2013, when we began selling our vegetables at the CNY Regional Market, but his story goes back much further than that. Ten years ago, Jon was in Seattle visiting relatives for Thanksgiving. Of course, he inevitably found himself at Pike Place Market (again and again, actually) and happened to meet a vendor selling artisinal pasta. Jon was so intrigued that when he returned home to Macedon, NY, he began reselling that same pasta in his area. Little by little, Jon started to think about how he could improve his model by offering a product that continued to be made inthe traditional way, but used local, organic ingredients. Two years in, he took a leap, buying his own pasta machine, and turning his garage into his classroom. With just the right mix of perspiration and inspiration, Jon taught himself to make the flavorful, hand-crafted pastas that we know and love today. You can buy Flour City Pasta at Green Planet Grocery in Fairmount and at Side Hill Farmers in Manlius. Even better, stop by the C Shed at the CNY Regional Market, and meet the man who makes the pasta! About Tomato Basil Pappardelle: In addition to the organic tomato paste and basil leaves used to make this pasta, it also includes some of our very own beets, for color and added sweetness! We have a fancy recipe all ready for you to try out if you’re feeling ambitious, but at the end of the day, Jon’s favorite way to eat this pappardelle is simply with a classic red sauce that heightens the wonderful tomato flavor of the pasta.
White Bean and Sausage Pasta Bake By Holly Rodricks Makes 4-6 servings. Ingredients: 1/2 lb. Flour City Pasta Tomato Basil Pappardelle 1 bag Baby Spinach, stems removed and leaves finely chopped (approximately 1 cup) 1 1/2 cups cooked Great Northern or Cannellini Beans (or 1 15-oz. can, drained) 1 (15 oz.) can whole Tomatoes, drained and broken up into chunks 3 cloves Garlic, finely minced 1 tbsp. Whole Grain Dijon Mustard 3 tbsp. Olive Oil, 1 tbsp. reserved 1/4 tsp. ground Cayenne 1/4 tsp. Pepper pinch of Salt 1/4 cup Heavy Cream 1/4 cup White Wine (Optional) 1/2 lb. Hot Sausage 1 cup shredded Mozzarella or fresh Ciliegine Mozzarella (The small cherry size) Instructions: Preheat oven to 400º. Bring water to boil and cook Pasta according to package instructions. While Pasta is cooking, in a small bowl, whisk Garlic, Mustard, 2 tbsp. Olive Oil, Cayenne, Pepper, and Salt. In a large bowl, place chopped Spinach, Beans, and Tomatoes. Mix together with hands until evenly combined. Drizzle dressing over spinach mixture and mix by hand again until all ingredient are evenly coated. Drain Pasta and toss with remaining 1 tbsp. Olive Oil. Pour Pasta into 9×13″ casserole dish, forming an even bottom layer. Add Spinach mixture on top, spreading evenly. Drizzle Heavy Cream and White Wine over Spinach mixture. Snip end of Sausage and squeeze meat out to form little meatballs. Nestle these evenly throughout Spinach mixture. If using Ciliegine Mozzarella, nestle throughout Spinach mixture, similar to meat. Bake for 30 minutes. If using shredded Mozzarella, bake for 15 minutes. Then removed and sprinkle shredded cheese across top and bake for additional 15 minutes. Allow dish to set for 10 minutes, then serve hot!
What can I say? The white bean craze continues! This meal hits all those hearty seasonal spots, with its delicious, vegetarian goodness. Mushroom and White Bean Stuffed Squash By Holly Rodricks Makes 4 servings. Ingredients: 2 Acorn Squash, halved and seeded (Other, similarly-sized squash such as Carnival or Sweet Dumpling can be substituted.) Olive Oil 1-2 tbsp. Salted Butter 1/4 cup Red Onion, diced 1 clove Garlic, finely minced 1/2 lb. Baby Bella Mushrooms 1 cup White Beans, rinsed and drained 1 tsp. Whole Grain Mustard 1/8 tsp. White Pepper 1/2 Parmesan Cheese, grated Salt and Pepper to taste Instructions: Preheat oven to 375º. Lightly coat interior and exterior of all 4 Squash halves in olive oil. Sprinkle all over with Salt and Pepper. Set aside. In a frying pan, over medium heat, melt Butter. Add Onions and cook gently until partially translucent. Add Garlic and sauté until aromatic, 1-2 minutes. Add Mushrooms, White Beans, Mustard, White Pepper, and Salt to taste. Sauté for 2-3 minutes. Lay Squash, hollow-side up on rimmed baking sheet. Stuff with sautéed mixture and sprinkle generously with grated Parmesan. Bake for approximately 60 minutes, or until Squash is tender when pierced with a fork. Serve hot, with a side of roasted winter vegetables!
When I think of pesto, a variety of pasta dishes immediately come to mind, but this week, I wanted to push outside the box. This recipe offers a refreshing take on cooking with pesto that embraces all of its delicious qualities while inspiring a new approach, and it includes white beans, which I’m just crazy about. And it provides the perfect opportunity to dig into the delicious pesto in your shares this week, compliments of a Main Street Farms and Crooked Carrot collaboration! Pesto and White Bean Soup Inspired by the Food Network Kitchen Makes 6 servings Ingredients: 2-3 tbsp. Olive Oil 1 small Onion, diced 4-6 cloves of Garlic, sliced 1 bunch Kale, stems removed and leaves torn into chunks – or – 1 bag Baby Spinach pinch of Red Pepper Flakes 2 (15 oz.) cans Cannellini Beans, drained – or 3 cups cooked Cannellini Beans 1 cup Water 3 tbsp. Pesto 2 tbsp. Grated Parmesan 3 cups Chicken Broth 1/2 cup Roasted Red Peppers, diced 1/4 cup Kalamata Olives, chopped (Optional) Salt and Pepper to taste Instructions: Heat oil in stock pot over medium low heat. Sauté Onions until soft and translucent. Add Garlic and Red Pepper Flakes. Sauté until aromatic, about 1-2 minutes. Add Cannellini Beans and Water and simmer until thick, about 8 minutes. Stir in Pesto and Grated Parmesan Add Chicken Broth. Simmer for 15 minutes. Add Kale or Spinach and mix until just begins to wilt the leaves. Stir in Roasted Red Peppers and Olives. Add Salt and Pepper to taste. Serve hot with fresh, crusty bread. Image courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/pesto-bean-soup-recipe.html.
We wanted to take a moment to celebrate our local partners who helped us kick off our very first Winter CSA share, back in December – Dave and Carly Dougherty of Food and Ferments! About Food and Ferments: Let’s just say, when we met Carly and Dave, we became instant friends and collaborators, sharing community with people of like minds and having the pleasure of growing vegetables for them to turn into delicious fermented foods. Although Carly is originally from the CNY area, she met Dave in his hometown of Philadelphia. With roots in farming and food, it wasn’t long before they teamed up to launch Food and Ferments in 2012. In 2014, they returned to Central New York, making their home and building their kitchen on the farmland where Carly grew up, at Twin Oaks Dairy, an organic farm still run by her family. While living in the big city together gave them broader perspective, returning to Twin Oaks was truly coming home, to deep connections with the land and farmers, to shared meals and family. Dave and Carly’s experiences together have given them a shared vision of a hybrid life – days spent shredding cabbage and culturing fermented beverages in the country, paired with weekends traveling to cities and local towns, selling goods throughout the east coast from Philadelphia to Upstate New York. You can find Food and Ferments near our Main Street farmstand in the C Shed at the CNY Regional Market in Syracuse every Saturday. Be sure to stop by, say hello, and try out more of their wide selection of deliciously fermented foods! About Old World Sauerkraut: Food and Ferments’ Old World Sauerkraut is made from Main Street Farms’ green cabbage, caraway seeds and sea salt. Carly and Dave’s favorite ways to eat it are: atop eggs and cheese on breakfast sandwiches alongside eggs and bacon in the morning as a condiment for hot dogs or sausage in lieu of salad dressing We enjoy Dave and Carly’s food and their friendship, and it’s been a treat to get to share their story and their handiwork with you!