(Servings: 1 Quiche)
- 8 ounces Heavy Cream
- 8 ounces ½ & ½—(Natural by Nature)**
- 2 each Whole eggs—(Swiss Villa Farms)**
- 4 each egg yolks—(Woodside Farm)**
- ½ cup of sliced mushroom—(Mother Earth Organics)**
- 1 tablespoon fresh dill—(Marolda Farms)**
- ½ cup shredded Gruyere cheese—(Calkins creamery)**
- 1 teaspoon Jim’s Hot Sauce—(Christina Maser)**
- 1 teaspoon sea salt**
- 1 teaspoon white pepper
- 1 pie crust**
- In a large bowl, mix cream, ½ & ½, whole eggs, yolks, salt, pepper, hot sauce, and dill. Whisk until all ingredients are well incorporated.
- In piecrust, lay mushrooms down first, followed by half of the cheese.
- Pour egg and cream mixture into piecrust.
- Sprinkle remaining cheese on top...
Buffalo Chicken Dip
- 1 ½ lbs. Chicken legs—(Shady Acres Farm)**
- ½ Cup minced Shallots**
- 2 (8 ounce) packages Cream Cheese
- 1 Cup Ranch Dressing
- ¾ Cup Jim’s Hot Sauce—(Christina Maser)**
- 1 ½ Cups Shredded “Vampire Slayer” style Cheddar—(Calkins Creamery)**
- 1 (6 ounce) package Honey Mustard Pretzel Pieces—(Hammond’s Pretzels)**
- 1 Stalk Celery**
- Season chicken legs with salt and pepper and roast at 350˚ for approx. 35-40 minutes
- Allow legs to cool, then discard skin and pull leg meat.
- Begin to sauté shallots in large pan until translucent. Should take 1-2 minutes over medium heat.
- Add chicken meat and hot sauce to pan. Cook for another 1-2 minutes...
Tagliatelle Pasta with Mushroom Marinara
- 1 pound fresh Tagliatelle Pasta—(VERA PASTA)**
- 5 quarts of water
- 4 Tbsp. sea salt**
- Bring water to boil
- Add sea salt
- Add pasta and cook for 3-4 minutes
- Drain and toss with cream sauce
Mushroom Marinara—(2 Quarts)
- 1 fluid ounce Olive Oil
- 8 ounces Onions (small dice)**
- 1 bunch minced spring garlic—(Landisdale Farm)**
- 20 ounces Tomato Puree
- 1 ea. #10 can Crushed Tomatoes—(Jersey Fresh)**
- ½ cup chopped fresh basil**
- 1 Tbsp. chopped fresh oregano**
- ½ pound sliced Shitake Mushrooms—(Mother Earth Organics)**
- Sweat onions, spring garlic and mushrooms in olive oil
- Add the crushed tomatoes, puree, and oregano
- Simmer the mixture to achieve a heavy consistency
- Add basil and adjust...
Fresh Lamb Sliders & Remoulade
- 1 lb. (approx.) fresh ground lamb—(High View Farm)**
- 3 Tablespoon minced shallot**
- 1 Tablespoon Dijon
- 1 Tablespoon Blueberry Honey—(Fruitwood Orchards)**
- 1 Tablespoon Finely chopped Rosemary**
- 1 egg**
- ¼- ½ cup bread crumbs
- 1 teaspoon coarse sea salt**
- ½ teaspoon ground black pepper
- ¼ cup shredded smoked Gouda—(Calkins Creamery)**
- In bowl, mix shallot, Dijon, honey, rosemary, egg, salt and pepper until blended.
- Next, mix lamb and Gouda into mixture above
- Add bread crumbs a little at a time until desired consistency is achieved
- Place mixture in refrigerator for 1 hour
- Form patties
- Cook over medium heat on grill...
This week I rediscovered a favorite recipe. It's Mixed Greens with Cumin and Paprika from Deborah Madison's cook book, Vegetarian Cooking for Everyone. This is a delicious recipe that, several years ago, I made regularly whenever I had a lot of greens in my fridge.
When I made it this week, I added a can of chickpeas right after I'd warmed spices in the olive oil. I stirred the beans to coat them, and then added the greens. This made a more substantial dish, and everyone at the table raved!
12 cups mixed...
Now, personally, I'd never heard of or tasted a purple sweet potato before December, but as I learned from one of our customers, they're not new, at least not for Brazilians. She ate them in Brazil where where she spent her early childhood. Here's what she told us:
What is redeeming about cold weather? For some of us, like me, Mary Ann, it's soup. And the most nurturing and nourishing soups start with a homemade stock. It's easier than you might think because most of the time it takes to cook, it's on its own!
Here's what to do:
Heat oven to 375 degrees. Put about 2 lbs. of bones into a non-stick or foil lined roasting pan. Roast for about 20-30 minutes until browned. You can turn them halfway through if you're so inclined. When browned, transfer to crockpot or big soup pot....
Now that grilling season is here, we thought it would be important to provide some tips on grilling pasture-raised beef. It's important to know that you need to cook pasture-raised beef differently than commercial, grain-fed beef, otherwise you'll end up with tough, dry meat. There are many on-line sources for how to cook grass-fed beef, but this one from grassfedandhealthy.com is wonderfully clear and simple:
We'll start with the most obvious method: Grilling. The fat in grass fed beef has a much different consistency than the fat in commercial, grain-fed beef. It is much less watery (grain = bloating: In...
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Happy Memorial Day from all the staff at HLF! Although a very different service, the farmers and farm workers, like US soldiers, make our lifestyle po...
5.15.13 This weeks video
Chicken Fabrication link: (Also on our YouTube channel: harvestlocalfoods1) http://www.youtube.com/watch?v=0XvFWqKn-LI...
5.15.13 This week's recipe
-Mushroom Quiche- (Servings: 1 Quiche) Ingredients: 8 ounces Heavy Cream 8 ounces ½ & ½—(Natural by Natu...