Farm To Table Recipes

Watermelon Basil Lemonade

Adapted from justapinch.com

1 C water

¾ C sugar

1 C fresh basil, thinly sliced

8 C watermelon, cubed and seeded

½ C fresh lemon juice-about 3 lemons

Make the simple syrup: Combine 1 cup of water and the sugar in a small saucepan.  Bring to a boil.  Reduce the heat and simmer for 5 minutes or until the sugar dissolves.  Remove from heat and stir in the basil.  Let chill for 1 hour.  Strain sugar mixture through a sieve and discard basil.  Place watermelon in blender and process until smooth.  Pour the watermelon puree through a fine mesh strainer into a large bowl, discard the solids.  Combine the watermelon liquid, simple syrup and lemon juice into a pitcher.  Chill and serve.

Blueberry Lavender Lemonade

Adapted from Imbibe Magazine

¼ C Dried Culinary Lavender

1 ½ C boiling water

1 C sugar

10 lemons-I used less

½ C blueberries

2 Tbsp water plus 6 Cups cold water

Place lavender in a bowl, pour boiling water over it and let steep for 5-10 minutes, depending on the desired strength (Niki’s note-I like it strong, the husband not so much.  Play around with it).  Strain off the lavender and stir the sugar into the remaining water to create simple syrup.  Stir until dissolved.  Put lemon juice and 6 cups cold water in a pitcher with ice.  Add the lavender simple syrup.  Stir.  In a blender, puree blueberries with 2 Tablespoons of water.  Strain the puree to rid of seeds.  Add the puree to pitcher, stir and serve!

Deviled Eggs with Candied Bacon

From Kelsey Nixon

1 ½ Tbsp light brown sugar

Cayenne Pepper

Pinch ground Cinnamon

1/8 lb Bacon (about 3 strips)

8 large eggs, straight from the refrigerator

¼ to ½ C mayonnaise

2 tsp whole grain mustard

1 Tbsp finely chopped fresh dill, plus more for garnish

1 Tbsp apple cider vinegar

1 tsp Worcestershire sauce

2 scallions, minced

Paprika, for garnish

½ tsp kosher salt

Preheat the over to 350 degrees. 

In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon.  Place the bacon on a wire rack set over a foil lined rimmed baking sheet.  Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes.  Flip the bacon and continue to cook until crispy, about 10 more minutes.  Remove from oven and allow to cool.  When cool, mince and set aside.  Reserving a quarter for garnish.

Put the cold eggs in the bottom of a medium saucepan and cover with cold water.  Bring water to a boil and remove the pan from the heat.  Cover the pan with a lid and let stand for 12 minutes.  Drain the eggs and rinse with cold water or put in an ice bath.  Peel and store covered in fridge. 

Mix together mayonnaise, mustard, dill, vinegar, Wocestershire sauce, ¼ tsp cayenne, the scallions, salt and the minced bacon in a medium mixing bowl. 

Slice the eggs in half lengthwise.  Gently remove the yolks.  Add the yolks to the bowl with the mayonnaise mixture.  Mash together, using a fork, until smooth. 

Put the filling in a re-sealable bag.  Cut one end off and pipe the filling into the egg whites.  Sprinkle with paprika, extra bacon bits and dill before serving.

Deviled Eggs with Pickeled Onions

by Cathleen

12 Pastured Eggs

1/4 cup good mayo

1/4 cup good whole grain mustard (homemade if you have the time!)**

1/8 tsp cayenne pepper

2 tbsp. chopped dill

Salt and pepper to taste

Garnish - Pickled Red Onion* and Dill

Hard-boil eggs and allow to cool.  Slice eggs in half and remove yolks.

Process yolks, mayo, mustard, cayenne pepper, salt and pepper in food

processor until smooth (you can add a splash of whole milk or half and half

in mixture is too thick).  Mix in chopped dill.  Fill egg white halves with

yolk mixture and garnish with pickled red onion and fresh dill sprig.

NOTE:  If you don't have a food processor (or don't feel like washing

yours!), you can also push the yolks through a fine mesh strainer with the

back of the spoon and then mix with remaining ingredients by hand.  This

will give you a nice smooth texture to the yolk filling.

*Pickled Red Onions:

1 Large Red Onion

1/2 Cup Apple Cider Vinegar

1 Cup Water

2 Tsp Peppercorns

1/4 Cup Sugar

1/2 Tsp Salt

Slice red onion and place in colander.  Pour 1 cup boiling water over the

onions to quickly blanch.  Transfer to storage jar.

In a sauce pan, combine vinegar, water, sugar, salt and peppercorns and

bring to a boil.  Stir until sugar is dissolved and cool slightly.  Pour

mixture over onions in jar and store in fridge.  Great on sandwiches,

deviled eggs, grilled meats, etc.  You can also personalize by adding herbs

(thyme is one of my favorites), hot peppers, etc. depending on your taste

and desired use.

Note that the onions will keep for 4-6 weeks in the fridge.

**Homemade Dijon Mustard

1 cup yellow or brown mustard seeds, or a blend of the two

1 1/2 cups dry white wine

1 cup water

1/2 cup white wine vinegar

1/4 cup dry mustard

1 tablespoon onion powder

1 teaspoon salt

Combine all ingredients and soak the mustard seeds for at least 24 hours in

a non-reactive (ideally glass) jar or pan in refrigerator.  Shake

occasionally to distribute the ingredients.

After 24 hours, blend the mustard with an immersion blender directly in the

jar or transfer the mix to a blender. Blend until desired level of

smoothness.

Transfer the blended mustard to a saucepan and cook down over medium heat.

Bring to a boil initially and then reduce to a simmer and cook, stirring

frequently, until reduced by about a third, thick but still thin enough to

pour easily. If the mustard becomes too thick, add water or wine a

tablespoon at a time until thin enough to pour.

Once cooled slightly, transfer to jar and store in refrigerator.  Note that the mustard will taste really poorly at first - very strong and overpowering.  Mustard mellows with age and will become yummy after about a week in the fridge!  Also, this is a basic recipe and fun things like honey,  orange zest, maple syrup, additional herbs, etc. can be added to your taste

and desired use.

Note that the mustard will keep for 6-8 weeks (or more) in the fridge.  It

is also suitable for canning for longer term storage.

Chicken and Waffles

From Founding Farmers

This has 5 recipes!!  You must make the Big, Beefy Salt and the Farmers Seasoned Flour before you can make this! 

Big and Beefy Salt

Makes about 2 cups

½ C whole coriander seeds

¾ C fresh ground black pepper

3 Tablespoons granulated garlic

3 Tablespoons Onion Powder

¾ C Kosher salt

Toast the Coriander seeds in a small frying pan over medium heat until the first puffs of smoke appear, about 3 minutes.  Remove the pan from the heat and set aside to cool.  When cool, grind the coriander seeds in a spice grinder.  Combine the coriander with the remaining ingredients and mix well.  Store in an airtight container in a cool, dry place for up to 1 month.

Farmers Seasoned Flour

Makes 4 ½ Cups

4 C All Purpose Flour

1 ½ Tbsp fresh ground black pepper

¼ C Kosher salt

1 ½ Tbsp granulated garlic

1 Tbsp plus 1 tsp Cayenne Pepper

2/3 C Cornstarch

Combine all of the ingredients and mix thoroughly.  Store in an airtight container in a cool, dry place for up to 3 months.

*Niki’s note: If you are going to make this, go in together on the ingredients and split with someone.  It makes a lot and if you are just feeding your family, I doubt you will go through all of it in 1 month

Chicken and Waffles

Chicken Brine

4 C Water

2 Tablespoons kosher salt, plus more for serving

1 (3-4 pound) chicken, split into 10 pieces (2 wings, 2 thighs, 2 drumsticks, 2 breasts cut in half), skin intact *Niki’s note: I have also just bought thighs if you are cooking for a smaller crowd)

Waffle Batter

1 ½ C All Purpose Flour

1 ½ tsp dry instant yeast

2 ½ teaspoons granulated sugar

¼ tsp kosher salt
1 1/2 C Whole Milk

½ C unsalted butter, melted

1 large egg

1 ½ tsp vanilla extract

White Cream Gravy

2 C Whole milk

2 ½ Tbsp. unsalted butter

2 Tbsp minced yellow onion

¼ C All Purpose Flour

1 Bay leaf

1 ½ tsp kosher salt

Pinch of White Ground Pepper

Southern Fried Chicken

4 C Canola or vegetable oil, for frying

2 Tbsp Big & Beefy Salt

1 C Farmers Seasoned Flour

Kosher Salt

Unsalted butter, at room temperature, for serving

Pure maple syrup, for serving

You will need to brine the chicken and mix the waffle batter 24 hours before you plan to prepare this dish.  Place the water and the 2 Tbsp kosher salt in a 1 gallon plastic container with a lid.  Whisk until the salt dissolves.  Place the chicken pieces in the brine, cover and refrigerate for 24 hours.

Whisk together the flour, yeast, sugar, salt, milk and melted butter in a medium bowl.  In a separate bowl, whisk together the egg and vanilla.  Fold the egg mixture into the flour mixture until incorporated.  Cover and refrigerate overnight.

Remove the chicken from the refrigerator and let sit at room temperature while you make the gravy.  Place the milk in a medium saucepan over medium-high heat and scald it.  Remove from heat.  Melt the butter in a medium sauté pan until it begins to sizzle.  Stir in the onion and cook until translucent.  Whisk in the flour until smooth.  Add the bay leaf and keep the gravy warm while you cook the chicken and waffles.  Strain the gravy if you prefer it very smooth.

Heat the oil in a large (12-14 inch) cast iron skillet over medium heat until it reaches 375 degrees on a frying thermometer.  Preheat an electric waffle iron.  Line a baking sheet with paper towels.

Remove the chicken pieces from the brine and place on the paper towels to drain.  Season the chicken pieces evenly with the Big & Beefy Salt.  Place the Farmers Seasoned Flour in a medium bowl and coat the chicken pieces on all sides.  Let the chicken sit in the flour, covered, for a few minutes.  Remove the chicken pieces, shake off the excess flour and fry for 8 to 10 min.  Turn the pieces over and fry an additional 8 to 10 min, until golden brown.  Remove the chicken from the oil with a spider and drain on a wire rack set over a baking sheet.  Season with a few pinches of kosher salt.

Pour ¾ C of the waffle batter into the grates of the waffle iron and cook until golden according to manufacturer’s directions.  Serve the chicken and waffles hot with the White Cream Gravy, butter and syrup.

Cheese Course

Fresh Honeycomb

Bilberry Preserves

Raw Milk Cheddar-Fields of Antherny

Derby with Sundried Tomatoes and Herbs

Marbled Brown Cow Derby

Picnic Woods Goat Cheese

Carmelized Onion Ciabatta

Pecans

Grapes

The Mothership Tomato Salad

Adapted From Jamie Oliver

2 ¼ lbs mixed ripe heirloom tomatoes

Sea salt and freshly ground black pepper

Good dried oregano

Balsamic vinegar

Extra virgin olive oil

1 clove garlic, minced

1 fresh red chile, seeded and chopped (optional, we did not use it)

The flavor in this recipe is brought out by salting the tomatoes, so don’t skip this bit.  Some people get worried about putting too much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.

Cut the tomatoes into bite sized chunks.  Put the tomatoes into a colander and season with a good bit of deal salt.  Give them a toss, season again and give a couple more tosses.  The salt won’t be drawn into the tomatoes; instead it will draw away any excess moisture out, concentrating all the lovely flavors.  Leave the tomatoes in the colander on top of a bowl for at least 15 minutes, then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano.  Make a dressing using 1 part vinegar to 3 parts oil, add the garlic and chile.  Drizzle the tomatoes with enough dressing to coat and add salt and pepper to taste.

Crusted Rack of Lamb

From Cathleen

1 - Rack of Lamb Frenched (2.5-3.5lbs)

Approximately (note that the items below are added by eye; not exact

measurement)  :)

1.5 Cups Panko Breadcrumbs

2-3 Cloves of Chopped Garlic

3 Tbsp. Chopped Fresh Rosemary

1/2 cup of good quality Whole Grain Dijon Mustard (homemade if you have the

time!)**

2 Tsp Olive Oil

Zest of 1 Lemon

Salt & Pepper

Allow lamb to rest at room temperature for approximately 1 hour.  Heat olive

oil in large skillet and generously salt and pepper lamb.  Sear lamb on all

sides 3-4 minutes per side until nicely brown.  Place on baking sheet and

allow to cool slightly.

Combine panko, chopped garlic & rosemary, and lemon zest in large pan.

After lamb has cooled slightly, rub generously with mustard and coat with

panko crust mixture.

Roast lamb in 450 degree oven for 18-24 minutes depending on size of lamb

rack and desired doneness (may need less roasting time if using smaller

imported lamb rack from New Zealand/Iceland).  Remove from oven and

immediately cover with foil and allow lamb to rest for 15 minutes.  Slice

rack into individual chops and serve.

Spring Pea Salad

From Niki

Sugar snap peas

1 small shallot, peeled and thinly sliced

1 small leek, cleaned, white part only thinly sliced

zest and juice of one lemon

½ C thinly shredded mint leaves

Olive oil

Salt and Freshly Ground Black Pepper

Remove the ends and strings from peas.  Prepare an ice bath.  Put peas into boiling, salted water for 2 minutes only!  Plunge into ice bath to stop the cooking process and retain the color. 

Make dressing with lemon juice, zest, mint, olive oil, salt & pepper.  Add the leek and shallot.  Taste and add more oil or acid accordingly.  Pour dressing over peas.  This can be made ahead and served at room temperature. 

Roasted Potatoes with Rosemary

Wash small red potatoes, place in Ziploc bag.  Add clove of minced garlic, chopped rosemary, salt and pepper and olive oil.  Seal bag and toss to coat well.   Roast at 350 degrees for 1 hour or until can be easily pierced by a fork and slightly crispy.

Mixed Berry Crumble

Adapted from Ted Allen

1 pint blackberries

½ pint raspberries

½ pint strawberries, hulled and sliced

¼ C honey

¾ C all purpose flour

½ C rolled oats

½ C light brown sugar

1 stick unsalted butter

Preheat oven to 375 degrees.  In a large bowl, mix berries.  Drizzle with honey.  Sprinkle with 4 Tablespoons flour and toss.  Transfer fruit to an 8x8 baking dish.  In a large bowl, mix remaining flour, oats, brown sugar and butter with a pastry blender, until mixture forms large, crumbly lumps.  Sprinkle over berries.  Bake until golden brown, 45 to 50 min.

Cinnamon Honey Ice Cream
from epicurious.com with adjustments by Cathleen

2 cups milk
2 cups heavy cream
1 cinnamon stick, 2 inches long
8 egg yolks
3/4 cup honey
2 Tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt

In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.

In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.

Churn in an ice cream maker according to the manufacturer's directions.

When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

Note:  Adjustments I made to the recipe include using pastured eggs (with

bright orange yolks!), reducing the honey from 3/4 cup down to 2/3 cup, and

reducing the sugar to 1 tbsp. .  I've made it with both amounts of

honey/sugar and have found that the 3/4 cup is too sweet for my tastes.