Today it is rainy and cold. This is the perfect time to make soup from leftovers in the fridge!
I had left over cooked pasta,1/2 a fennel bulb,some local celery that was looking sad,4oz of leftover passata and 1/2 a sweet onion. I sautéed the onion,fennel and celery in a little olive oil. I added some homemade chicken broth and the passata,let it warm up a bit before I put in the leftover pasta. I added some herbs and chopped up baby kale before I served the soup. I must say it was delicious!
I made Roasted Pizza Passata! I ended up with 6 pint jars and 27 half pint jars! If you are not familiar with the term passata it refers to tomatoes that have been put through a sieve or food mill.To make passata I roast quartered local plum tomatoes,chopped garlic and shallots topped with fresh basil. I sprinkle salt, sugar, dried Italian herb mix and olive oil. You roast the tomatoes till all the liquid is gone (about 1 1/2 hrs) and put everything in the pan through a food mill. Now you have thick,rich and ready to go pizza sauce! If you have made too much sauce to use in one recipe,it can be frozen (cool it completely before freezing).
It’s almost summer and it is time to fire up the grill! In honor of the nice weather we are offering 5lbs of Ground beef for $5 a lbs,that’s $1.30 off our regular price! Our burger is not fatty,but has enough fat to give it a great taste and texture. It is loose, not in patties and is vacuum packed, giving you the most flexibility!
We have split chickens, steaks, lamb/ pork chops,pork /beef kabobs and ground lamb for your grilling pleasure! Don’t forget to visit your local farmers market or Coop for veggies to grill and accompany your almost summer feast.
If you don’t want potato salad with dinner,but want some comfort food, make lumpy mashed potatoes with spring greens!
Lumpy Mashed Potatoes with spring greens
I use the handful method of measuring greens,2 handfuls of greens that are then chopped up will give you enough green in your potatoes and add great flavor,texture and nutrition.The amount of potatoes is up to you. Usually it is 1/3-1/2 lb of raw potatoes per person ,I am only cooking for 2, but like leftovers.
2lbs of potatoes boiled with or without skins(remember to clean them), smash them with butter or olive oil and some milk,add salt ,pepper and chop up (pick one) arugula (rocket),baby kale,watercress or spicy greens and add them to the hot potatoes and stir till they wilt. Then serve.
I found this recipe in “A World of Breads” cookbook written by:Dolores Casella in 1966- the recipe comes from the 3rd printing August 1970. I had an overabundance of apple sauce and preserve samples in my fridge and they were still good, but I wasn’t going to be eating all of them anytime soon. So I was looking for a recipe that I could use both the applesauce and preserves . I am making 2 batches of nut bread, one with the applesauce and one with the preserves. Once they are baked I will keep one loaf out and pack the other loaves (once they are cooled) in the freezer for later use!
Basic Nut Bread (I have included 2 of the9 variations)
1 1/2- 2cups sugar(white,brown) -1/2 cup melted or soft butter – 1 3/4 cups milk- 2 large eggs,beaten stir until well blended
1 tsp salt-5 cups flour-2 tbs baking powder-2 cups chopped nuts-stir the first 3 ingredients add the nuts and stir till they are well coated.
Stir the dry into the dry ingredients until they are thoroughly moistened. Pour the batter into 2 well buttered load pans(or non stick) and let stand for 20 minutes. Bake at 350 degrees in oven until browned and done,about 1 hour. Test to see if it is done before turning off the oven. Note: if you use King Arthur unbleached flour you may find you need to add more liquid.
Jam or Marmalade Nut Bread variation: add 3/4 cup of any jam,preserve or Marmalade to the basic recipe above.Note: I warmed the jam in the microwave to help it to mix better with the wet ingredients
Applesauce Nut Bread variation: replace milk with applesauce. If the batter is too thick, thin with 1 0r 2 eggs. Add 1 tsp cinnamon and use half brown and half white sugar.
Today at 10am I picked up another 100lbs of Tomatoes! I am in the process of making Roasted Tomato Passata, it is a recipe from the River Cottage Preserves Handbook. It is delicious and so easy, and can be put in the freezer for later use! While the Passata is cooking in the oven I have been dipping the remaining tomatoes in hot water to get the skins off. I then have to core them and cut them into quarters and
freeze them . Later I can use them for stewed tomatoes or Sweet Tomato Chutney (a very special ketchup like chutney!). I can also make more Passata later in the winter! I used up the last of my white pumpkin that I cut up for the White Pumpkin & Ginger Marmalade. I steamed the pumpkin and made it into a filling for Pumpkin hand pies. Unfortunately at the moment there is too much in activity in the kitchen to assemble the pies and once formed they need to be frozen before they can be baked.
It is now past 9pm and by the way the the hand pies were delicious! The next time I make the hand pies I will use less sugar in the filling and probably no vanilla . The pies were my reward for running 4 1/2 quarts of roasted tomato passata through the Foley Food Mill . Using the mill means that you don’t need to skin the tomatoes, just core them. If your sauce is well roasted, everything including the garlic and onions will get pureed,great for apple sauce too! My husband gave me my stainless steel food mill as my old one would rust . He ordered it and presented it too me at the beginning of the tomato season about 5 years ago! What a great guy…how many husbands buy their wives canning equipment?
I put 6 pints and 3 quarts of pumpkin puree in my freezer last fall and I needed to
start using it up. I found this recipe in a small but terrific cookbook called “A Harvest of Pumpkins and Squash-Seasonal recipes” by Lou Seibert Pappas. The coffee cakes baking smell wonderful and the recipe makes either 20 standard muffins or 1- 9″ springform pan coffee cake. You don’t use regular white sugar,but confectionery sugar plus regular white flour(I used King Arthur), Polenta, 4 eggs(from our farm ),allspice , cinnamon,baking powder,fresh rosemary minced and lemon zest.I just took out the larger of the two springform pans and only a couple more minutes on the smaller one. The recipe says to eat it warm or at room temperature, that sounds like an invitation to try a piece tonight! I am planning to cut each of the coffee cakes in half and freeze the other halves to see how well they keep. The recipe makes so many muffins it would be nice to know I can freeze some of them and not waste them.
At the Harvest to Market site I posted some of what is in our freezer and will be with me at the farmers market! Many of the cuts are not well known ,some examples are Lamb Neck Slices, Lamb Fore Shanks,Lamb Shoulder Chops, Oxtail and Beef Shin. If you want the PDF of the under used cuts recipe’s and links, contact me through the website and I will email them to you! I hope this helps you get the most out of these delicious used cuts!
Spring is here and the rains have finally arrived,creating a blooming green explosion!
We are happy to report our asparagus bed is showing signs of life! The raspberry bushes that had an unintended haircut last fall are coming back and hopefully will bear fruit next year. The green house is showing it’s colors, not just green,but yellow and a variety of reds are visible.
I stopped by the greenhouse after I fixed the fence where the sheep had escaped and Karen (our master gardener) was planning to pull up all the beets planted in the fall,as they were going to seed. I started to help her and came up with a very nice baby beet. I asked Karen if she wanted the beets and she said no, so I filled a large bucket.
I followed the the recipe mostly, but of course I used what ingredients were in my freezer or pantry. Instead of Turkey sausage ,I substituted PT farms Breakfast sausage ,which I added some plain bread crumbs, Aleppo pepper and one egg yolk(our own eggs). I made little meatballs that I cooked separately and drained before I put them in the soup. I substituted our own stewed tomatoes for plain canned tomatoes and I didn’t add green beans as I was planning to freeze the left overs. I like my green beans a little crunchy so I add them only when the soup is almost ready to be served.
The soup is delicious and very filling! Now I have a number of meals ready in the freezer for those days/nights I don’t have time to cook!