The Gentleman Farmer

News and Blog

Posted 6/10/2015 8:15pm by Jessica and Dominic Green.


Dear CSA Member,

Your CSA Pick Up will begin June 21st! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a Sunday pick up at The Logan Square Farmer's Market in Chicago. If this is incorrect please let us know by e-mailing nicole@gentleman-farmer.com. Otherwise please see the details below:

Sunday CSA pick up:

TGF @Logan Square Farmer's Market Sundays from 10am-3pm market closes at 3!

Milwaukee Ave and Logan Blvd same location as always on the green

Dom's cell 773 450 8898

Summer Full shares will pick up weekly on Sundays from 06/21 - 10/4.

Half shares will pick up every other week; please mark your calendars with the following pick-up dates: 

06/21

07/05

07/19

08/02

08/16

08/30

09/13

09/27

please contact nicole@gentleman-farmer.com to verify what type of share you have if you've forgotten.

 

Useful pick-up information:

  • If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!
  • If you need to switch your pick up location between The Farm and Norton's USA or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!
  • If you have forgotten to pick up (it happens!), we will donate your share to the local food pantry.

Any questions? Please don't hesitate to e-mail Nicole@gentleman-farmer.com 

Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes! We're SO excited to share the growing season with you! 

Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team

 
Posted 6/10/2015 8:13pm by Jessica and Dominic Green.



Dear CSA Member,

Your CSA pick up will begin June 28th! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a half share (group B) with a Sunday pick up at The Logan Square Farmer's Market in Chicago. If this is incorrect please let us know by e-mailing Nicole@gentleman-farmer.com. Otherwise please see the details below:

Sunday CSA pick up:

TGF @Logan Square Farmer's Market 10am-3pm (market closes at 3!)

Milwaukee Ave and Logan Blvd same location as always on the green

Dom's cell 773 450 8898

Half shares pick up every other week; please mark your calendars with the following pick-up dates:

6/28

7/12

7/26

8/9

8/23

9/6

9/20

10/4

Useful pick-up information:

  •  If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!

 

  • If you need to switch your pick up location between The Farm and Norton's USA or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!

 

  • If you have forgotten to pick up (it happens!), we will donate your share to the local food pantry. Any questions? Please don't hesitate to e-mailNicole@gentleman-farmer.com.


Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes! 
We're SO excited to share the growing season with you! 


Your Farmers,

 Dominic and Jessica Green and The Gentleman Farmer Team

Posted 4/30/2015 4:27pm by Jessica and Dominic Green.

 
 
The Gentleman’s Times
News From Your Farm

 

In this weeks’ edition -

Farm News - ‘Little April Showers’

The Conversation

The Month in Numbers

The Final Word

 

Farm News - ‘Little April Showers’

April's newsletter is coming to you on the last day of the month, but with good reason. It gets me every year. Like the best April Fool’s joke, the 1st rolls around and I think to myself, “Well, April’s here. That seemed quick! Still, I have three months until - wait! What just happened..!? It’s April 30th..??? How..???”. Blink, and you miss it. I always do…

 

Planting Potatoes

April is ‘High Gear’ month on the farm. As the weather breaks, we frantically try to continue seeding in the greenhouse, begin working the soil in the fields, and start getting seeds in the ground. Thankfully Scott, our faithful Farmhand from last year, is back for more of the same. And not a moment too soon. The perpetual conveyor belt of seed trays are making their way out of the greenhouse, into the germination chamber (our repurposed walk-in cooler, with an added radiator and crock-pot for warmth and humidity), and back into the greenhouse again once the seeds have ‘popped’.

We’ve been busy prepping the beds, laying the drip irrigation, and, last week, spent three days planting onions and potatoes (see The Month In Numbers to learn how many!). Next month will be even busier, as we start to transplant seedlings into the field.

Yup, it’s all go at The Gentleman Farmer. We wouldn’t have it any other way…

 

The Conversation

You - Talk to me about bees and pigs…

TGF - OK. Well, bees are small and make honey, whereas pigs -

You - You know what I mean.

TGF - Sorry. What would you like to know..?

You - You told us that this year you would be keeping them..?

TGF - I did indeed. And keeping them we are. As you remember from February’s newsletter, Marcin Matelski and Christine DiMiceli from Chicago are The Gentleman Farmer’s official bee-keepers this year…

You - I do remember. So you have bee-hives now..?

TGF - We certainly do. 12, to be exact. Marcin and Christine installed them a month ago, and have been out again since to check on them.

You - And..?

TGF - They’re doing very nicely, thank you for asking. They showed me the frames, beginning to fill with comb and brood (aka ‘baby bees’), and even pointed out the queen.

You - Did you get stung? Bees sting. Did you know that..? Did you get stung..???

TGF - I did not get stung. I did not give them any reason to sting me. That’s a tip for the summer, by the way…

You - OK. And what about the wee piggies..?

TGF - We’re still searching, and figuring out how to make them most comfortable when they arrive…

You - Perhaps a pig-sty..?

TGF - Thank you. You’ve done this before, haven’t you..? Actually, the plan is to give them their own 2 acres of woods, plus a little pasture…

You - Pigs live in woods..?

TGF - Since time immemorial. It’s their natural habitat. And will allow them to express their natural ‘pigginess’ - rooting, foraging, generally being a pig…

You - Sounds lovely. So, I love bacon…

TGF - I can see where you’re going…

You - Know anywhere where I might be able to get my hands on some..?

TGF - All going well, we should have pork available around September. We’ll keep you posted.

You - I like sausage, too. And chops. And -

TGF - We’ll keep you posted…

 

Marcin & Christine - "Spot The Queen"

"Before they were cool..." The original drone (and no, drones don't sting!)

"Before they were cool..." The original drone (and no, drones don't sting!)
 

 

The Month In Numbers

16,000 - Number of onions we planted in 2 days!

1 - The length in miles of potato beds sown

49 - Days until first CSA pick-up!

 

The Final Word

We’re doing well on sales of our CSA Shares, but we still have a ways to go. We really need to be sold out by the end of next month (May), and that is the goal we’re setting ourselves.

You can help.

Tell you family, friends, neighbors and work colleagues all about this amazing farm you know in Barrington. Tell them about our CSA, and how it works. Tell them they can simultaneously support the local food movement, help the environment, and access fresh, organic vegetables for themselves and their families, just by signing up!

Point them in the direction of our website, or even this very nice article about us in The Barrington Courier that appeared last week..!? (Ahem)

Read the Full Article Here!

Thank you, and see you again in May (I know, it’s tomorrow…)

 

-The Gentleman Farmer



 

 

Posted 4/22/2015 1:04pm by Jessica and Dominic Green.

“If the bee disappeared off the surface of the globe, then man would have only four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.”

― Albert Einstein

Posted 4/16/2015 9:30am by Jessica and Dominic Green.

In the spirit of Earth Day, we would like to share a few facts that can motivate us all to consider our impact on the environment and take action.

- Earth Day was founded by Senator Gaylord Nelson on April 22, 1970.

- 20 million people participated in the first Earth Day.

- More than 100 billion pieces of junk mail are delivered in the United States each year. 

- Recycling, reuse and remanufacturing account for 3.1 million jobs in the U.S.

- Recycling saves 3 to 5 times the energy that waste incinerator power plants generate.

- Half the world’s tropical and temperate forests are now gone.

- More than 2 million people globally die prematurely every year due to outdoor and indoor air pollution.

- Every year in the U.S. nearly 200 billion beverage containers are sold, two-thirds of which are landfilled, incinerated or littered. 

- By reducing our waste 1% per year and recycling and composting 90% of our discards by 2030, we could save 406 megatons of carbon dioxide equivalent every year. This is the equivalent to shutting down 21% of our nation’s coal-fired power plants.

See more at: http://www.henslernurseryindiana.com/earth-day-fun-facts/#sthash.mamPvS1E.dpuf


 

Start the celebration early with two special events this Saturday, April 18 

Hosted By: CITIZENS FOR CONSERVATION

Earth Day work day: Help us continue to save living spaces for living things! CFC Restoration teams will be working in our award-winning preserves, planting woodland sedge plugs or raking in rare prairie legume seeds.Volunteers will work from 9-11 a.m. Meet at CFC headquarters, 459 W. Hwy 22, Lake Barrington, Bring work gloves and dress for the weather. Special Earth Day refreshments will round out the morning. If you have questions, call CFC at 847-382-SAVE (7283).

Add some meaning to your spring cleaning. Pack up those broken phones, the ratty dishtowels and the bags of packing peanuts you've been saving. Bring them over to the community recycling event from 9 a.m. - 1 p.m., at Barrington Middle School's Prairie Campus, 40 Dundee Road, Barrington. A variety of recyclables will be accepted, including electronics, textiles and Styrofom. The event is sponsored by Prairie's PTO, along with Prairieland Disposal & Recycling, Chicago Textile Recycling and Chicago Logistic Service.

For more info visit:

www.citizensforconservation.org

Posted 4/10/2015 9:50am by Jessica and Dominic Green.

On Tuesday, April 14th, Dominic will be giving a presentation about our CSA!

Come learn more about our farm, ask us questions, and participate in a great discussion.

Look forward to seeing you!

Event Information-

Date: April 14, 2015

Time: 7pm

Location:

Barrington Area Library

505 N. Northwest Highway

Barrington, IL 60010

 

 

 

Posted 2/3/2015 5:31pm by Jessica and Dominic Green.

Food & Water Watch is launching a big Call-In Day of Action urging State Senator Dan Duffy to support labeling of genetically engineered foods in Illinois.  The organization is requesting everyone call Senator Duffy at 847-277-7100 and urge him to support our right to know what we eat! 

The event will take place Friday, February 6th, 2015.

For more information visit:  https://www.facebook.com/events/329257077278913/ 

 

Posted 1/21/2015 2:53pm by Jessica and Dominic Green.

The Gentleman Farmer wants to help spread the word for the grassroots effort to mandate food labeling in Illinois.  Details about the event are below.

WHERE: Barrington Area Library (the Zimmerman Room!)

WHEN: Thursday, January 22nd @ 7pm

Genetically modified organisms (GMOs) are foods that’s DNA is altered in a laboratory. Today, they are sold in our grocery stores with no labeling – alongside completely organic food.

As consumers, we have the right to know what is in the food we eat and feed our children. There are no long-term studies proving that GMOs are safe for humans, and over 87% of Americans believe we have a right to know what is in the food we eat.

Food & Water Watch is launching a campaign to label GMOs in Illinois! On Thursday, January 22nd, we’ll launch our campaign at the Barrington Area Library – and we want you to come! Help Illinois consumers get the transparency we deserve!

Come join other concerned residents and local organizations to find out how we put a label on GMO foods! To get involved right now, contact Jack Miller at jmiller@fwwlocal.org, or call his cell, 201-572-0881.

See you there!

Posted 12/16/2014 8:28pm by Jessica and Dominic Green.

 

Well, December is upon us at last. Our fourth season at The Gentleman Farmer ended last month, and before I know it, I’ll be barreling headfirst into Season 5 and 2015. In many ways, I already am, with planning for next year well and truly underway. Seed orders, field maps, expansion, improvements, reviews etc etc etc are exciting, but a very different pace of work to the summer. It is easy to get lulled into a false sense of security, and believe I have plenty of time to prepare. But Thanksgiving quickly gives way to Christmas, to New Year, and not long after that I will be opening up the greenhouse to begin seeding again.

That is just 10 short weeks away.

Before that happens, I want to look back on the year, and focus on something else;

You.

Early this year, you made a decision. You mailed in a check for  hundreds of dollars of vegetables, yet to be grown. Then every weekend or two, for five months, you drove to the farm or to a pick-up site in Barrington or Logan Square, and collected those vegetables. You didn’t have to do that. But for some good reason - maybe a desire to know where your food comes from, or to support the Slow Food movement, or perhaps simply a longing for fresh, local, organic vegetables - you did.

The Gentleman Farmer would not be here without your support. And for that, we thank you.

Overjoyed, satisfied, or disappointed, your opinions matter, and will have a direct impact on how we improve. This is your opportunity to tell us, anonymously, what you think. Please take a few minutes to complete a survey if,

        A) You are NOT considering returning in 2015 (1 question) HERE or -

        B) You ARE considering returning in 2015 (6 questions)    HERE
 

What a season it has been. The Gentleman Farmer has grown, literally and figuratively. We doubled our production fields to 5 acres, and our shareholder membership up to almost 100 full shares. Over 160 families collected boxes of fresh vegetables from our farm, and our collection sites in Barrington and at Logan Square Farmer’s Market. We even doubled our markets, adding Barrington to Logan Square..!

 

 

We introduced a new program called “Worker Share”, allowing customers to work one morning a week in exchange for their produce. It was a big success, and those who signed up made an important contribution to the farm. You know who you are - thank you!

Of course, there were challenges - and flat-out failures, too. The tomatoes, which - despite the money, time and effort invested in preparing the beds - struggled to get going in the mild weather, and were then wiped out by disease. The beets, with mysteriously poor seed germination. And, personally, my biggest disappointment - the cancellation of our Farm Picnic due to high winds/driving rain/premature cold! Lessons have been learned, and plans are in place to try to make sure they are not repeated.

We have some bold ideas for next season, including -

  • a possible partnership with another local, sustainable family farm

  • the introduction of a Fall Season

  • a program we’re calling “CSA Select” (which allows shareholders the opportunity to choose their produce!)

  • an Artisan Thanksgiving Hamper. Watch this space..!

  • At least 4 different on-farm events throughout the season

We are finally ready to open sign-up registration for next season. As I have mentioned, we have made some small changes. Our summer season is a little shorter, with the addition of a new 6 week Fall Season. CSA Select is now an option for those wanting to choose their vegetables from our market stalls. There are discounts available for early sign-up, and those returning for a third (or more) season. And we have brought back credit card payment through our website. You can sign up HERE - but don’t delay! Our shares usually sell out fast!

 

We look forward to welcoming you back in 2015!

-Dominic

Posted 10/30/2014 7:16am by Jessica and Dominic Green.



Hello CSA Members!

This is week 20: the final harvest for the 2014 CSA season. Its been a long and tough growing season, but as a farm, we feel we have made great strides having expanded from 45 to almost 100 members, selling at an additional market in Barrington, and launching our worker share program. None of which would have been possible without YOUR support! Thank you so much for choosing our farm for your CSA journey this season.

The field looks well worn and bare with the very last of the season's crops being harvested this week. Tall lanky kale stalks stand almost naked from their leaves; purple and rosa bianca eggplant lie under their plants too heavy to be supported at this time of year. But at one end of the field is a very symmetrical line of micro greens just now shooting up -- too late to be enjoyed in time for the last box this season.

Dominic has a few changes he has in store for next season and while he is trying to prepare for those plans, he would like to get your feedback. In the next few weeks we will be sending a survey to our members to hear your thoughts on the season. Please keep an eye out for that in your inbox. We welcome your input!

Membership registration for next season will be open by December. We will invite all current members the opportunity to re-sign for next season prior to opening it up to the public. We hope you will consider joining us again next year! We will be in touch with more information in the coming weeks.

This week in your box is a wonderfully autumnal harvest: sprouts, butternut squash or spaghetti squash, mixed baby kale, broccoli, topped radishes, onions and from Tempel Farms Organics we've brought in some red cabbage, fingerling potatoes and dinosaur kale. All wonderful additions for a hearty stew to keep your bellies warm on these newly cold fall nights.

A couple of notes:

We ask that you please bring a bag in which to put your produce to pick up so we may keep the box over the winter; and if you have any leftover remaining boxes to please bring them to your pick up.

Pick ups are as usual except for Sunday's Market pick up which this week will be held at:

Nick's Jolly Posh  (a fellow expat market vendor who sells all things British!) Be sure to stock up on your favorites from tea to biscuits to bangers! They also serve traditional British foods if you happen to be hungry.

3755 N. Southport Ave Chicago IL  60613

Phone: 872-802-3840 

10am-3pm

Once again we want to thank you for your support and commitment to The Gentleman Farmer. Without you, local, organic, seasonal and sustainable farming would not be possible!

With Gratitude,

Jessica and Dominic Green

ps. please scroll down for this week's recipes!


Pick Up Info:

Farm Pick Up Friday, October 31st from 2:30 to 6pm Happy Halloween!

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, November 1st 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Nick's Jolly Posh Sunday, November 2nd 10am-3pm 

3755 N. Southport Ave Chicago IL 60613

Phone: 872-802-3840

street parking 



In this week's box:
 

Butternut Squash OR Spaghetti Squash- Butternut squash has a firm but creamy texture. You can either peel the skin, or if you roast it you can leave it on. We enjoy putting it into hearty stews, risottos or roasting it and using it as a side dish. We have included a recipe for Butternut Squash Macaroni and Cheese.

Spaghetti Squash- is unique as it tastes of a mild winter squash but has the consistency of an angel hair pasta. We love to actually substitute our pasta primavera or marinara with spaghetti squash. A recipe for Warm Spaghetti-Squash Salad is below. Its a wonderfully filling alternative for a vegetarian option.

 
Radishes- Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side. We have included a Radish and Pecan Salad recipe below! radishes

 

 

 

 

 

 

 

 

 

 

 

Fingerling potatoes: We have included a recipe for Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus!

Brussels Sprouts -Cut the sprouts off stem with a sharp knife-- the stem can be composed, discarded, or hung for chickens to peck!  We have included two delicious recipes this week. 

sprouts!

Cabbage: this week you'll find Red cabbage in your box. Can be braised, sauteed, slawed, grilled etc...  Try making Roasted Pork Loin with Braised Red Cabbage and Apple Puree.

Onions- Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads!

onions 
 
Kale:  mixed baby and Dinosaur kale will be in your boxes this week. Both are excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins.
 
Broccoli- Try making Sorella's Broccoli Fritto (recipe below)!
 broccoli
 
 

Recipes!
 
Butternut Squash Macaroni and Cheese serves 6
 
Recipe from marthastewart.com
 
Ingredients:
 
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil, cooking spray
  • 1/2 cup part-skim ricotta cheese
Directions:
 
  1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

  2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

  3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

  4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

 
Warm Spaghetti-Squash Salad serves 8
 
Ingredients:
  • One 4-pound spaghetti squash, halved lengthwise and seeds scraped
  • 1 cup sliced almonds (3 ounces)
  • 1/2 cup chopped pitted green olives, such as Cerignola
  • 1/2 cup thinly sliced scallion whites
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup plus 2 tablespoons canola oil
  • 2 ounces Greek feta, crumbled ( 1/4 cup)
  • Kosher salt and freshly ground white pepper

Directions:

  1. Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
  2. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
  3. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.
 
Roasted Pork Loin with Braised Red Cabbage and Apple Puree
 
Recipe adapted from Williams Sonoma
 
Ingredients:
 
  • 1 head red cabbage, about 2 lb., thinly sliced
  • 2 Tbs. kosher salt, plus more, to taste
  • 3 Tbs. vegetable oil
  • 1 boneless pork loin roast, 4 to 5 lb., tied with kitchen string
  • Freshly ground pepper, to taste
  • 1/4 lb. slab bacon, cut into 1/2-inch dice
  • 1 yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup cider vinegar
  • 1 Granny Smith apple, peeled and grated on a box grater
  • 1 cup apple puree *you can substitute with apple sauce 

In a large bowl, toss the cabbage with the 2 Tbs. salt. Let stand at room temperature, tossing occasionally, for about 1 hour.

Preheat an oven to 350°F. Set a wire cooling rack on a baking sheet.

In a large sauté pan over medium-high heat, warm the oil. Season the pork roast with salt and pepper. Add the pork to the pan and sear until nicely browned on all sides, 3 to 4 minutes per side. Place the pork on the rack-lined baking sheet and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, about 35 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving.

While the pork is roasting, discard the fat from the sauté pan used to sear the meat. Set the pan over medium heat, add the bacon and cook, stirring occasionally, until browned and crispy, about 10 minutes. Add the onion and garlic and cook, stirring to scrape up the browned bits from the pan bottom, until the onion is soft and translucent, 5 to 6 minutes. Add the cabbage, brown sugar and vinegar and stir until well combined. Cover and cook until the cabbage is tender, about 15 minutes. Add the grated apple, cover and cook for 10 minutes more.

In a small saucepan over medium heat, warm the apple puree. Cut the pork into slices 1/2 inch thick. Spread the apple puree on a platter. Top with the cabbage and then the pork. Serve immediately. Serves 6 to 8.

 
Sorella's Broccoli Fritto serves 4-6 
 
Recipe adapted from The Sorella cookbook
 
Ingredients:
 
  • 2 heads broccoli
  • 1/4 cup mayonnaise
  • 1/4 cup chopped pickled hot peppers (like jalapeño)
  • 2 Tbsp. liquid from peppers
  • Salt Black pepper
  • Canola oil (for frying)
  • 1 3/4 cups flour
  • 1 1/2 cups ice water
  • 1/2 cup chopped fresh basil
  • 1/2 cup finely grated Parmigiano-Reggiano

1. Clean and trim the broccoli into florets no bigger than 1 inch wide.

2. For the aioli: Blend the mayonnaise with the peppers and liquid. Add salt and pepper to taste. Set aside.

3. Heat 4 inches of canola oil in a 3-quart saucepan to 360 degrees, or until a drop of water sizzles on the surface.

4. Mix the flour and water in a bowl until just combined; a few lumps are okay. That's your tempura batter.

5. Coat the broccoli florets with the batter, then set (not drop) them into the oil. Don't let them stick to one another. Fry for 2 minutes, until the batter is crispy. Drain the florets on a towel and sprinkle with salt.

6. Place the broccoli on a platter, then top with—in this order—the aioli, the basil, and the Parmigiano-Reggiano. 

Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus
Recipe from Bon Appetit
 
Ingredients:
 
  • 1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
  • 2 teaspoons coarse kosher salt
  • 6 large fresh parsley sprigs
  • 1 lemon, halved
  • 6 garlic cloves, peeled
  • 2 teaspoons plus 1/4 cup extra-virgin olive oil
  • 1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
  • 1 pound fingerling potatoes, cut into 1/2-inch rounds
  • 3/4 cup (or more) low-salt chicken broth
  • 1/4 cup dry white wine
  • 1/3 cup chopped fresh parsley
Directions:
 

Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.

Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.

Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.

Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.

Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.

Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.

An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

 
 

 

Last Week's Recipes!

Fall Salad serves 4

Ingredients:

Candied pecans:

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans

Maple-balsamic dressing:

1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper

8 ounces spinach
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Directions;

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Recipe adapted from Tyler Florence

Pan-Fried Pumpkin Gnocchi with Brown Butter Sage serves 4-6 

The secret to gnocchi is to have a light hand in the mixing. Overworking the dough will result in chewy, tough gnocchi. Use a spatula to mix the dough and then your fingertips to just turn the dough a few times to incorporate the rest of the flour. If you don’t have a flour sifter use a wire whisk to break up any clumps in the flour.

The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). The balsamic vinegar in the sauce gives it a nice tang that cuts through the rich gnocchi. Use a good quality balsamic vinegar.

Ingredients:

1/2 cup skim milk ricotta
1/2 cup pumpkin puree 
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)

Directions:

Preheat oven to 300F

1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.

2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.

3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.

4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat — as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.

5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

Recipe from Steamy Kitchen

Radish and Pecan Salad serves 6-8 

Ingredients:

  • 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
  • 1 cup baby arugula leaves
  • 1 cup parsley leaves, minced
  • 1/2 cup tarragon leaves, minced
  • 1/2 cup mint leaves, cut in a chiffonade
  • 1/2 cup pecans
  • 1/4 cup walnut oil
  • 1/4 cup sherry vinegar
  • 1 radishes, cut into thin slices, preferably using a mandoline
  • 1/4 cup shallot, minced
  • 1/4 cup olive oil
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

Directions:

  1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
  2. Drain the grains into a colander, then set aside until warm to the touch.
  3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

 Recipe from food52

 

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