Recipes from the Farm
Collards - The Southern Way
1 or 2 bunches fresh collard greens
2 tbsp olive oil
1 tsp salt
1 tsp sugar
ground nutmeg - about 1/8 tsp (a good sprinkle)
1/4 to 1/2 stick margarine
3 or 4 slices of bacon - fried until crisp and crumbles or bacon bits
water or chicken broth - about a cup to start- add more as collards cook
Wash fresh collards well. Remove most of the center rib from each leaf. Roll several leaves together and slice into thin ribbons. You will have a large amount of sliced greens, but they cook down quickly.
In a large dutch oven or pot heat about 2 tbsp olive oil. To this add the sliced collard greens, some bacon bits or crumbled cooked bacon, half a stick of margarine, salt, sugar, sprinkle of nutmeg, and water or chicken broth or a combination of both. Bring to a boil and then lower heat to a simmer. Cook until collards are soft and dark green. May have to add a little more liquid during the cooking process so as not to burn. Cook for at least 45 minutes, but the slower and longer the better. Most of the liquid should be gone when they are ready to serve.
NOTE: I start the collards on the stove and then transfer to a slow cooker so they are cooked slow and for a long time. Also reduces chance of burning.
Broccoli Casserole
1 and 1/2 pounds fresh broccoli - cooked and chopped (or 2 - 10 oz package frozen chopped broccoli cooked according to directions on package)
1 cup mayonnaise
1 onion - chopped
2 eggs - beaten
1 can cream of mushroom soup
Mix above ingredients together and pour into a greased baking dish.
Top with:
1 cup grated sharp chedder cheese
Ritz crackers - crumbled
1/2 stick margarine - cut in small pieces
Bake at 350 degrees for 45 minutes.
Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like french fries) and serve.
Serves 6.
Sweet Potato Casserole
3 pounds sweet potatoes (mashed)
1 stick butter or margarine (melted)
1 cup sugar
2 eggs
1 tsp, vanilla
1/2 cup pineapple juice or milk
Topping:
1 cup light brown sugar
1/3 cup plain flour
1/3 cup soft butter
1 cup chopped pecans
Bake at 350 degrees for 30 minutes.
Kale Chips
Wash and dry kale leaves ( Lacinato Kale makes the best chips)
Toss leaves in a small amount of Extra Virgin Olive oil
Spread oil coated leaves in a single layer on a parchment paper lined rimmed cookie sheet
Sprinkle with course sea salt
Bake in a 400 degree oven for about 10 minutes. Be sure to watch carefully and toss leaves several times to keep them from burning and ensure even toasting.
Sweet Potato Hash Browns
1 pound sweet potatoes - peeled and cubed (see Hint below)
3 green onions or scallions - chopped into small pieces
2 or 3 slices bacon - fried crisp and crumbled
1 tbsp olive oil
1/2 tsp salt
1 tsp sugar
1 tbsp maple syrup
Toss potatoes and scallions in olive oil and sprinkle with salt and sugar.
Roast in a parchment paper lined rimmed cookie sheet in a 400 degree oven until potatoes and onions are soft and slightly browned.
Add crumbled bacon, drizzle with the maple syrup and toss.
Roast 10 minutes longer. Serve warm.
Hint: To keep potatoes from oxidizing, add about a tablespoon of lemon juice to a bowl of cold water. Drop potatoes into the water as they are peeled. Remove one potato at a time, cube it and return to the cold water mixture.Drain cubes potatoes and dry with paper towels. Continue with recipe.
Basil Pesto
2 cups fresh basil leaves, packed
1/3 cup pine nuts
3 garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan-Reggiano cheese
Salt and freshly ground black pepper
Combine the basil and pine nuts, pulse a few times in a food processor. Add garlic, pulse a few more times. Slowly add olive oil in a constant stream while food processor is on. Add grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, over baked potatoes, or spread on toasted baquette slices.
Eggplant French-Fries
Several Japanese Ichiban eggplants (other varieties can be used)
Plain flour
Salt
Pepper
Garlic Salt
1/2 cup canola or vegetable oil
Peel and slice eggplant like a french-fried potato. Toss eggplant slices in the dry mixture of flour, salt, pepper and garlic salt.
Heat oil in medium high. This helps the eggplant from absorbing too much oil. When the fries turn golden brown, remove and place on paper towels to drain. Serve the fried eggplant as is, or pop it in the oven to keep warm (this also make it crispier).
This recipe is loaded with fiber, high in potassium, and also has no cholesterol.
Orange-Almond Salad
1/2 cup chopped almonds
1/3 cup sugar
Mixed salad greens
1 (15 oz. can mandarin oranges, drained and chilled
Cook almonds and sugar in large nonstick skillet over medium heat, stirring often, 5 to 7 minutes or until almonds are browned and sugar is melted. Spoon onto wax paper; cool. Break into small pieces. Toss together salad greens, oranges, almonds and vinaigrette.
Vinaigrette:
2/3 cups olive oil
1/3 cup cider vinegar
1/2 cup sugar
1 tbsp chopped fresh parsley
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried crushed red pepper
Combine all ingredients in a jar; cover tightly and shake vigorously.
Vinaigrette can be stored in jar on top of counter. Just give a shake before each use. Do not refrigerate.
Ratatouille
2 tbsp olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 ir 4 small zucchini, cut into 1/4-inch slices
1 tsp dried leaf basil (use double amount if using fresh herbs)
1/2 tsp dried leaf oregano (use double amount if using fresh herbs)
1/4 tsp dried leaf thyme (use double amount if using fresh herbs)
2 tbsp chopped fresh parsley
Salt and pepper
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add
garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant, stir until coated with oil. Add peppers; stir to combine. Cover and cook 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Roasted Okra
1/2 to 1 pound freshly picked okra pods
1 to 2 tbsp olive oil
1 tsp coarse sea salt
Slice each okra pod lengthwise, from stem to tip end. Toss with olive oil and salt. Spread in a single layer on a parchment covered rimmed cookie sheet.
Place in a 375 degree oven and roast about 20 minutes, until the okra slices are very dark and getting crispy. Remove from pan and serve warm or at room temperature.
This is fantastic even for okra haters. There is no slime and the slices get as crispy as potato chips.
Tomato Pie
Pastry for one crust, unbaked
evaporated milk
4 cups sliced tomatoes, a mixture of green and ripe if possible
10 fresh basil leaves, chopped
salt and pepper
1 large clove of garlic, smashed and minced
1/3 cup Parmesan-Mozzarella cheese mixture
1/3 cup mayonnaise
Preheat oven to 450 degrees F.
Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk. Bake at 450 for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper and basil. Combine mayonnaise, Parmesan cheese and minced garlid; spread on tomatoes. Bake at 350 for 35-45 minutes or until tomatoes are cooked and pie is done.