Although not sweet, kohlrabi is often compared to apples in terms of its crispness and juiciness, which makes it a wonderful highlight when sliced into matchsticks and added to any slaw or salad. Crispy Kohlrabi and Apple Slaw Based on a recipe by Cookie and Kate Makes 4 servings. Ingredients: 2 small Kohlrabi, cut into matchsticks (about 1 lb.) 1 large Honeycrisp Apple, cored and cut into matchsticks (about ½ pound) ⅓ cup grated Feta Cheese (Optional, not shown) ¼ cup fresh Mint leaves, thinly sliced 3 tbsp Sunflower Seeds 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Lemon Juice Lemon Zest, to taste flaky Sea Salt (like Maldon) and freshly ground Black Pepper, to taste Instructions: In large serving bowl, combine Kohlrabi and Apple matchsticks. Add Cheese, if using, and Mint leaves and Sunflower Seeds. Shave Lemon Zest liberally over bowl, to taste. Drizzle in Olive Oil and Lemon Juice, then sprinkle lightly with Salt and Pepper. Use hands to gently toss salad. Finish with another light sprinkle of Salt and Pepper. Serve immediately or chill and serve within 2 days. *Photo courtesy of: http://cookieandkate.com/images/2015/10/crispy-apple-kohlrabi-salad.jpg.
Crooked Carrot‘s Winter Stir Fry Mix was such a big hit in our CSA shares this past January that we decided to go for a repeat! This recipe can be customized to include just about anything you like. Substitute different veggies for kale or mushrooms and different nuts instead of cashews. Add sesame seeds, and bulk it up with meat or tofu. Go crazy – you can’t go wrong! Mushroom, Kale, and Winter Vegetable Stir Fry By Holly Rodricks, adapted from an original Chef Emily Peterson recipe on The Gourmet and the Peasant Makes 4 servings. Ingredients: 1 bag Crooked Carrot Winter Stir Fry Mix 2 cups Mushrooms, sliced 4 cups Kale, stemmed and sliced into wide ribbons 2 tablespoons Olive Oil 1 small Onion, diced 3 cloves Garlic, minced 1 tbsp. minced Ginger 3 tbsp. Soy Sauce 3 tbsp. Sesame Oil 1/2 cup Cashews, chopped 1 tsp. Sesame Seeds Salt and Pepper to taste Sriracha to taste Steamed Jasmine rice (Optional) Instructions: In a large skillet or wok, heat Olive Oil over medium heat. Add Onions and sauté until translucent. Add Garlic and Ginger and sauté until aromatic. Add Mushrooms and sauté until they begin to soften and give up some of their water. Add Crooked Carrot Winter Stir Fry Mix and Kale ribbons. Cover pan and steam for 4-5 minutes until vegetables brighten in color. Remove lid. Add Cashews, turn heat up to high, and stir constantly until liquid in bottom of pan evaporates. Add Salt and Pepper to taste. Drizzle with Soy Sauce, Sesame Oil, Sriracha, and Sesame Seeds. Serve as is or over steamed Jasmine rice. *Image courtesy of: http://cdn.skim.gs/images/smxnu5pbrlxnxjpthncs/kale-stir-fry.
Shakshuka is a delicious, single-skillet dish of eggs poached in a spicy, homemade tomato sauce, traditionally made in the Middle East and North Africa. It has been on my list of recipes to try for far too long, and now that I’ve finally gotten to it, I just can’t get enough. Add or substitute a can of chickpeas or a diced red or green bell pepper, and simmer along with the tomato sauce. This dish is quick and easy and will warm you right up if you happen to be in the middle of a March blizzard… Shakshuka By Holly Rodricks, inspired by countless recipes Makes 4-6 servings. Ingredients: 1/4 cup Olive Oil 1 medium Onion, finely chopped 4 cloves Garlic, coarsely chopped 1 bag Spinach, sliced into ribbons 1 tsp. Paprika 1 tsp. Ground Cumin 1 tsp. Chili Powder Pinch of Cayenne to taste 1 28-oz. can Whole Tomatoes, crushed by hand 6-8 large Eggs 1 cup Plain or Garlic-Chive Chèvre (Goat Cheese) Salt and Pepper to taste Fresh Parsley for garnish if available, chopped coarsely Pita or fresh, crusty Bread (Optional) Instructions: Preheat oven to 425º. Heat Oil in large, ovenproof skillet over medium-high heat. Add Onion and sauté until translucent. Add Garlic and sauté until aromatic, 1-2 minutes. Add spices and sauté for 2 more minutes. Pour crushed Tomatoes over Onion mixture and reduce heat to medium-low. Simmer, stirring occasionally until sauce thickens, about 15 minutes. Stir in Spinach and season with Salt and Pepper to taste. Crumble Goat Cheese evenly over surface of sauce. Crack Eggs one at a time over sauce, spacing evenly. Transfer skillet to oven and bake for 5-8 minutes, until whites of Eggs are set but yolks are still runny. Scoop into bowls, garnish with Parsley, and serve with Pita or fresh, crusty Bread for dipping!
Last week both our very own Allan, along with Dave from Food and Ferments, mentioned that they’d been wanting to try to make a dressing out of F&F’s Ginger Beets. Of course, I stole their idea and ran with it – and once you have a dressing, you need a salad to keep it company! Expect a combo of sweet and tangy flavors, supported by hardy greens and protein-packed eggs. As always, I make my kitchen creations to suit my taste, but don’t be afraid to experiment to make them fit yours! Ginger Beet Power Salad By Holly Rodricks Makes as many servings as desired Ingredients: Ginger Beet Dressing – 1 cup Food and Ferments‘ Ginger Beets, liquid reserved 1/4 cup Extra Virgin Olive Oil 1 tsp. Whole Grain Mustard 1/4 tsp. Raw Honey 1/4 tsp. Garlic Powder 1/4 tsp. dried Parsley 1/4 tsp. Salt 1/8 tsp. Pepper Power Salad (per serving) – 1 handful of Spring Mix 1 handful of Spinach 1 handful of Kale, stems removed, roughly torn and massaged with a bit of Olive Oil, Lemon Juice, and Salt 4-5 slices of Ginger Beets 1 tbsp. dried Cranberries 1 tbsp. Raw Pepitas (Pumpkin Seeds) 1 tbsp. freshly grated Parmesan (Optional) 1 Egg Instructions: To make the the Dressing – Coarsely chop the Ginger Beets. Combine all ingredients and blend using a regular blender, immersion blender, or food processor. Use reserved liquid to thin Dressing to desired consistency. Refrigerate while preparing salad. Dressing should be used within one week. To make the Salad – Mix Greens together and place in bowl. Sprinkle with Cranberries and Pepitas and layer sliced Ginger Beets on top. Poach egg, soft boil, or cook sunny side up. Lay hot egg on top of salad, sprinkle with Parmesan, and serve!
About 2 Kids Goat Farm: We met Barry and Amy Sperat of 2 Kids Goat Farm three-and-a-half years ago while they were sampling cheese at Magic on Main in Homer, NY, and quickly learned about all the connections we shared. Between being vendors at the CNY Regional Market and the Fayetteville Farmers market and both having recently started our farms, we became fast friends. Not only that, but we’ve been hooked on their cheeses since the beginning, receiving our own fresh supply every week! The Sperats became farmers a little at a time. After living in the Syracuse area for several years, they bought a home in the country, surrounded by beautiful land. Soon, they acquired a couple of goats as pets for their 2 children. One goat led to another and, before they knew it, 2 Kids Goat Farm was born! They now have a full herd of 30 milking goats, in addition to a variety of other animals. Every goat knows and responds to its own name and is practically part of the Sperat family. Barry and Amy personally produce a wonderful selection of cheeses, soaps, lotions, and lip balms available throughout the CNY area, and we couldn’t say enough about how good their products are! Where to 2 Kids’ Products: You can find 2 Kids’ products in a variety of stores throughout the CNY region, including Green Planet Grocery in Camillus, Side Hill Farmers in Manlius, and The Local Food Markets in Tully and Cortland. Their cheeses are also served at restaurants such as Empire Farmstead Brewery and The Brae Loch Inn in Cazenovia and Dasher’s Corner Pub in Homer. For a full list of retailers and restaurants, click here. About 2 Kids’ Garlic & Chive Chèvre : In your CSA share this week, you will find freshly prepared Garlic & Chive Chèvre, which is a favorite for us at Main Street Farms. Barry and Amy’s favorite way to eat it is crumbled on pizza, burgers, and salad. For an easy, quick dinner, they like to layer it into freshly cooked pasta, return it to the pot, and let it melt into all those nooks and crannies before serving. Click here for the full recipe!
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!
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.