This recipe comes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook.
Note: The original recipe calls for Swiss chard. Spinach, kale, mustard greens, etc., can all be substituted. If using spinach, increase by about 1/2 and wilt in a pan rather than boil. For the herbs, adjust freely to what you have on hand or prefer.
The best recipes can be the simplest recipes. Here’s proof.
Source: Penelope Casas, The Foods and Wines of Spain, by way of Food52’s Genius Recipes, posted here.
The following traditional Venetian method for cooking cabbage is called sofegao, or “smothered.” This recipe comes from Marcella Hazan’s Essentials of Classic Italian Cooking.
After trying several recipes, we’ve finally found it: A beet green recipe we enjoyed so much that we’re looking forward to eating it again.
This is a simplified version of Silly Apron’s recipe, found here on Food52.
This week at Bertrand Farm 170 new broiler chicks were added to the livestock family. Unlike the numerous female hens – known as “layers”, which are continually kept on the property for fresh egg availability, the broilers’ stay is much briefer. Typically, white, male, and larger than layers, broiler chickens are bought and raised for their meat. Raised in large open structures known simply as houses or tractors, the broilers roam and interact with other chickens until they reach maturity which is normally 6-8 weeks, at which point they are prepared for the market. Because purchasing organically raised broilers is significantly more expensive than caged raised, Terri and other local sustainability activists are in the process of developing creative and innovative cooperative solutions. By lowering the cost of bringing the broilers to market, lower costing options are available to those who desire to eat organic but struggle to fit the higher costs into their budgets.
When chickens get to live like chickens, they’ll taste like chickens, too – Michael Pollan
A couple of weeks ago we interns were introduced to the strawberry field seen here.
We were told that in a week or two all of the beautiful white flowers would mature into strawberries! This patch of strawberries is a crop that was planted last year. It takes about a year for the first fruit so in order to be successful in the strawberry market you might have two patches, one for harvesting and one for planting. As the weeks rolled by we were brought out to the field again to see a new sight. Strawberries hidden away under the leaves in abundance!
In just an hours we were able to pick more than 12 of these boxes and then some. Leaving the green on the strawberry is important because it helps keep the strawberry fresh for longer. It is also important to pick the strawberry at the right time, unlike most fruit, the strawberry stops maturing after it is picked so make sure its ripe when you pick it!
Once we had lots of beautiful, fresh strawberries we were able to make jam with them. We were given a recipe to follow and with simple things like sugar, pectin and naturally smashed strawberries you can have fresh and delicious freezer jam! We also made a cooked batch of jam that would qualify as a preserve because it can last a long time without refrigeration. The cooked jam is made similarly to the freezer jam but you boil it all in a big pot and let it thicken. Then you carefully pour the hot jam into mason jars to and seal airtight. In order to get a good seal you must wipe off the top of each jar. Any particles of sugar will keep it from a tight seal and might compromise the longevity of your jam. Canned jam can last at two years or more on the shelf.
This was an amazing experience learning about strawberries and everything you can do with them. Can’t wait for more to come and to keep on living sustainably!
Beets and greens, green onions, kale, lettuces, sugar snap peas, Swiss chard, and turnips are in full swing and will continue to fill our baskets in coming weeks. New produce includes carrots and garlic scapes.
Remove tops, since the greens will pull moisture from the roots. Store in the refrigerator, tightly sealed with a dry cloth or paper towel in the container.
Garlic scapes are the bud and stem of the flower of the garlic plant. Scapes have the same flavor as garlic and can be substituted for garlic cloves in recipes. Due to their more fibrous texture, they may require longer cooking, puréeing, etc., when substituted.
Store garlic scapes in refrigerator sealed in a bag with a damp cloth or paper towel. Alternatively, for longer storage, place in a glass with stems in water and a plastic bag or dampened cloth bag over the tops (like asparagus or green onions).
1. Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
2. Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
Hi everyone! My name is Maria, I’m lucky enough to be one of the interns on Bertrand Farms this summer. One of my favorite things about this internship is the opportunity to learn more about the local food movement. Eating local is a great way for us consumers to combat environmental degradation. While traveling to far-off places might seem fun for us, the transportation involved in moving all those exotic or processed foods to your local grocery store isn’t doing great things for the earth. While eating local might seem like a limitation on what foods you can use, I try to think of it as the opposite. How fun to explore the new foods I’m finding right here in our neighborhood, to meet the wonderful people growing this food, to experiment with new recipes and ways of cooking these nutritious, delicious foods!
As a part of the intern program, Theri has us rotate making lunches for the crew working on the farm that day. The goal is to not only get us more comfortable in the kitchen, but also to encourage us to think seriously about our local food system. We are only allowed to use ingredients grown locally (a loose term, but we try to stick to things that are grown or could be grown in the Midwest) in our meals. We have been given two exceptions, deemed necessary for life according to Theri: olive oil and coffee. I kicked this summer’s intern lunches off on Wednesday with a recipe I adapted from Martha Stewart (link here!), who adapted the recipe from one of my favorite vegetarian cookbooks, “Feast.” I had to make some changes, however, to abide by the local-only rule (lemons are a no!!). Despite its origin, this recipe is not vegetarian due to its use of chicken broth. Theri had just finished some homemade broth the day I was cooking, and it made this dish. I hope you enjoy it as much as we did!
(makes 4 side servings) (total cook time: 1hr) Ingredients:
-6 cups chicken broth (for best results, make your own!)
-2 Tbsp olive oil
-1 cup pearl barley, rinsed and drained
-10 to 12 small radishes
-1 bunch (6 cups) swiss chard, de-stemmed and torn into large pieces
-10 large lemon mint leaves, torn