Farm Fresh Recipes
FARM HOUSE FRITTATA
(serves 8-10)
Ingredients
18 really fresh eggs
Any leftover items (sautéed mushrooms, potatoes, spinach, peppers, ham)
1 cup grated Gruyere (or Swiss or cheddar) cheese
Olive Oil
Butter
Recommended Equipment
Preheated 400 degree oven
Evenly heated 11″ cast-iron skillet
Cake tester or knife
Serving plate or round wood cutting board
Instructions
Evenly heat iron skillet on medium low burner. Add enough olive oil and butter to coat the entire skillet including the sides. Add in fresh vegetables or already sautéed ingredients. Heat through. Wisk the eggs and add them to the skillet. Add in the grated cheese. Combine all ingredients being careful not to scramble the eggs. Let the eggs set a bit around the edges. Carefully transfer the skillet to the oven.
An 11″ skillet containing 18 eggs can take about 40 minutes to bake. Check the eggs after about 8 minutes (depending upon your oven, number of ingredients and size of your skillet). The frittata is done when the knife or cake tester comes out clean. Run a knife along the sides of the frittata to loosen it from the skillet. Place the serving plate or cutting board on top of the skillet and turn the skillet over. Serve while warm.
Notes
Cooking times will vary depending upon your equipment and eggs
Evenly heating the skillet prevents the eggs from sticking to the bottom
Try purchasing farm fresh eggs and taste the difference
ROASTED FRESH VEGETABLES
Ingredients
Baby or cut carrots (3-4 for each person)
Brussels Sprouts (3-4 for each person)
New Potatoes or Yukon Gold (3-4 for each person)
Olive Oil
Salt
Pepper
Recommended Equipment
Preheated 400 degree oven
Baking Pan
Aluminum Foil
Instructions
Clean carrots and potatoes; remove outer leaves from brussels sprouts. Quarter the potatoes. Pat dry all vegetables and place on baking sheet. Pour olive oil to lightly coat and sprinkle salt and pepper over vegetables. Toss together on baking sheet. Place in preheated oven for 30-40 minutes. Check and toss vegetables after about 15 minutes. Vegetables are ready when browned and crisp. They are best when served right out of the oven.
Notes
We recommend cooking the potatoes in their cleaned skins—why loose all those nutrients?
This recipe is also good with cauliflower and onions.
Support family farms and try buying these ingredients at your local farmer’s market.
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sautéed RADISHES
(serves 4-6 people)
Ingredients
2 bunches French radishes; scrubbed
2 tablespoons unsalted butter
Salt
Pepper
Recommended Equipment
12" Iron skillet
Instructions
Trim the largest leaves and most of the stem from the radishes, leaving approximately 1/2-inch long stems. Cut radishes in half lengthwise. Heat butter in an iron skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally for about 6 minutes. Serve warm.
Notes
You can use any radish for this, but the French ones (with the white tops) are a little milder and beautiful.
Radishes are in season now.
Angelica Cornbread
(serves 6 to 8 people) Courtesy of Angelica Home Kitchen
Ingredients
2 cups brown rice or Indian Basmati rice
1 1/3 cups rolled oats
1 1/3 cups cornmeal
1/2 tablespoon sea salt
3 cups apple cider or apple juice
1/4 unrefined corn oil plus a bit more for brushing the pans
Recommended Equipment
Preheated 350 degree oven
A large mixing bowl
Preheated, oiled cast-iron muffin or loaf pan (heat for 10 minutes to prevent sticking)
Cake tester or knife
Instructions
Combine rice, rolled oats, cornmeal, sea salt, apple cider or juice and corn oil in a large bowl. Mix well using a spoon.
Lightly oil muffin or loaf pans and heat for 10 minutes to prevent muffins from sticking to the pan. If not using iron skillets than you can also use sesame seeds to prevent sticking. Once pans are heated, fill them with the batter, smoothing the tops. Bake on the middle rack.
Check the bread after about 40 minutes with a knife or cake tester. If either comes out clean, then the bread is done.
Allow the bread to cool. It is really great with a 100% fruit preserve or jam.
Notes
Cooking times will vary depending upon your equipment.
This is a truely great wheat free bread and incredibly filling
Try using Indian Basmati rice which is not genetically modified.