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:: CT Farm Fresh Express Recipes

Kohlrabi and Potato Gratin

2 Tbs. butter
2 cups heavy cream
2 tablespoons crème fraîche or sour cream
1 cloves garlic, minced
1/2 teaspoon minced thyme
Salt and freshly ground pepper
4 large potatoes (2 pounds), peeled
1 large kohlrabi, peeled

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors.  Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.
Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes before serving.

 

Braising Greens

Braising greens are a mix of greens that include kale, chard, collards, mustard, Bok Choy, radicchio, and turnip greens. They're really great because “braising greens” means several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. And they are delicious. Braising greens can be steamed, sautéed, stewed, braised ... they can be served on their own, as a side dish, or incorporated in tacos, burritos, pizza, soups, or stews.

Braising Greens with Onions & Garlic

1 onion, diced
1 or 2 cloves garlic, chopped
1/2 lb braising greens or more if you want
Salt and pepper to taste
Olive oil to cook
Optional:
2 carrots, diced
1 turnip, diced
¼ cup white wine or vinegar
1 oz. Parmesan flakes

Saute onions in olive oil, add garlic when onions are translucent. Cook one minute. Add the greens, and salt and pepper. Cook and stir until greens are wilted. When tender, taste and season.

Braising Greens with Apples

1 lb braising greens
2 tablespoons olive oil
3 large garlic cloves, minced
1 1/4 cups apple cider
1 tablespoon cider vinegar
Salt
2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks

Rinse and drain (this helps produce steam to wilt them). Coarsely chop the greens. In a large saucepot, heat oil over high heat until hot. Add garlic and cook until fragrant, stirring constantly. Add greens, cider, vinegar, and 1 1/2 teaspoons salt, stirring to wilt greens. Reduce heat to medium. Cover saucepot and cook greens 15 minutes. Stir in apples; cook, partially covered, 10 minutes longer or until most of liquid evaporates, stirring occasionally.

 

Chicken In lettuce cups

Chicken breasts, deboned - Firefly Farms
Garlic - Holbrook Farm or Hilltop Acres
Mushrooms - Two Guys from Woodbridge
Shallots - Tobacco Road Farm
2 tbsp Brown sugar
¼ cup Soy sauce
Butterhead lettuce - Maple Lane Farms
Cashews – chopped for garnish

Mince the garlic, mushrooms, and shallots. Dice the chicken.  Combine all in a bowl with the brown sugar and soy sauce. Let stand for at least 20 minutes.  Heat a saucepan and pan sear the marinated chicken.  Take care not to crowd the pan.  Everything will cook very quickly! Use the lettuce leaves as cups to serve the chicken and sprinkle with the chopped cashews

 

Celeriac History and Recipe Ideas

Celeriac - In Europe, celeriac is historically a favorite. When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber.  The vegetable's most classic employment is in the cold French salad celerie remoulade, in which the root is peeled, grated, "cooked" in lemon juice to lose a bit of its rawness, and dressed with a mustardy mayonnaise.

Celerie Remoulade

1 pound Celeriac, grated coarsely - Urban Oaks Organic Farm
2 tbsp lemon juice
1 tsp mustard
1 tbsp red wine vinegar
½ cup mayonnaise

Toss the grated celeriac with 1 tbsp lemon juice.  Set aside to marinate.
Mix mayo, 1 tbsp lemon juice, red wine vinegar, and mustard.  Add marinated celeriac to the mayo mixture and allow to rest in the refrigerator for about an hour. 

 

Boiled Celeriac with Butter and Herbs

1 pound Celeriac, peeled - Urban Oaks Organic Farm
1/2 lemon, juiced
4 tablespoons butter - Wildowsky Dairy
1/2 cup chopped parsley OR chives OR tarragon OR mint OR basil - Smith Farm

Cut peeled Celeriac into three or four thick slices and then cut each slice into three or four fat sticks, putting them in a bowl of water with a touch of lemon juice to prevent browning. Boil a pot of water. Put the sticks in boiling water. Add lemon juice. Bring water back to a boil, then reduce heat and cook until sticks are soft but not mushy, about 30 minutes. Drain thoroughly and return to the pot. Add butter and herbs of choice. Heat through before serving.

:: We Are Different

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