Monday, November 30, 2009
Tuesday, November 17, 2009
Thursday, November 12, 2009
Monday, November 9, 2009
Friday, October 30, 2009
Sunday, October 18, 2009
Our first batch of habanero infused tequila is ready. We switched up the type of hot pepper this year and don't these things look sinister? They are white habaneros that we bought from the Union Square farmers market in the spring.
It's easy. Slice up a habanero pepper and drop it in a bottle of good tequilar. Let it sit for a coupel days and then get the band-aids out. Oh. and be careful. Wear gloves when you cut up the peppers.
Thursday, October 15, 2009
Translated into delicious vegetarian chiles rellenos for farm friends patrick, erica, and patrick's mom.
Saturday, October 3, 2009
Farmer No. 1 setting the mood.
Tuesday, September 22, 2009
Sunday, September 13, 2009
Monday, September 7, 2009
This weekend, they entrusted me with lots of beets and orders to make something delicious to share at dinner that night. I’ve been really inspired by Mark Bittman’s article “101 Simple Salads for the Summer” which he wrote for his “The Minimalist” column in the NY Times. #32 on the list suggest pairing beets with corn, arugula and shallots- yum! I had also picked up some really cute sunburst/pattypan squash from the Park Slope farmers market, as well as some green peppercorn goat cheese (and we all know the love story of beets an goat cheese...). This is what came together:
I peeled and chopped the beets (red and golden!) in large chunks of equal size. I also chopped to the squash to about the same size and tossed them both in olive oil, salt and pepper. I then roasted the beets on 400 degrees. After about 15 minutes, I added the squash and cooked everything for another 40 minutes (til they seemed tender, but the beets hadn’t went to mush. While that was in the oven, I boiled 2 ears of sweet corn (also from the farmers market) and cut the kernels off. This would be even yummier if you could grill the corn, but I also think it’s perfectly acceptable to use good quality frozen corn. I mixed the three vegetables with chopped shallots and let them cool. Once they were at room temp, I mixed them, with a big handful of arugula, the crumbled goat cheese and more salt and pepper. Pretty simple and pretty darn yummy. The colors were also quite festive.(top two images by Farmer No.2, bottom two by my stupid iphone)
Tuesday, September 1, 2009
Sunday, August 30, 2009
Friday, August 28, 2009
Monday, August 24, 2009
Sunday, August 23, 2009
Tuesday, August 18, 2009
Sunday, August 16, 2009
Tonight we ate a local fresh dinner with homemade spaghetti sauce. Onions from the farmers market, pasta from Caputo's, and Brooklyn Farm tomatoes, garlic and basil. The only major carbon footprint comes from the 4000 miles the parmesan travelled. Tough to avoid.
Tuesday, August 4, 2009
Hello! Farmer-for-a-day guest blogging here!
There’s nothing better than getting fresh produce from Brooklyn Farm. It’s a combination of all my favorite things – food, free stuff, and usually a trip to see Farmers 1 & 2. Once upon a time, I had a green thumb, but my choice of borough and the airshaft that casts a permanent night (and pigeon habitat) on my windows has left me without a garden.
Farmer No. 2 met me at an undisclosed Manhattan location to deliver to me fourteen tomatoes, two jalapeños, and a beautiful bunch of red chard.
I have never eaten chard. In fact, until this incident, it scared me. Sometimes vegetable names scare me, like scapes. (I have heard that scapes are like garlic, but frankly, I do not eat scapes because it sounds like scabies or scabs or scabbies.) However, as a guest blogger I had a duty to cook and eat the chard.
Today could not be another ice-cream-cake-for-lunch-Tuesday.
Meanwhile, I found a recipe in the New York Times. I roughly followed the directions and boiled the chard for about a minute in heavily salted water, immersed it into a large bowl of ice water to stop the cooking.
As it cooled, I heated olive oil in my pretty blue pot, roasted pine nuts and sautéed minced garlic. The recipe said to sauté the stalks for 3-5 minutes before adding the leaves, but given that the Brooklyn Farm produces tender baby chard-lets, and not the tough stalks on grocery store chard, I didn’t feel bad about disregarding this step.
The pièce de résistance of the dish was the golden raisins and cranberries that I soaked in hot water for about 10 minutes. I added these reconstituted fruits and the ½ cup of soaking water into the pot with the chard, pine nuts, garlic. I added a little salt and pepper and was ready to eat!
It looked like Christmas in a blue pot! Red, green, and Christmas light-shaped pine nuts. Would it taste like Christmas, too?
First bite analysis: It tasted like stir-fried lettuce boiled in beet juice. But as the flavors melded together, it got much, much better. I added more salt and pepper and experimented with a sprinkle of nutmeg. The bites with the golden raisins were divine, and the moment I got some of the browner, crispy pine nuts in the bite, I was a chard convert.
Recommendations for next chard preparation: more pine nuts, fried longer until golden, and more golden raisins. I’d also add bacon at the beginning.
Everything’s better with bacon.
Saturday, August 1, 2009
Baby Habañeros. These little ones are going to be HOT!
And baby cucumber. This one is going through some ugly growing pains right now.