June 2015

THE SAUCE
Ingredients

  • 1-2 tbl butter from grass fed milk
  • 1-2 local candy onions, small dice
  • 6-12 cloves of organic garlic, mince
  • 1-2 stalks of local celery, small dice
  • 1-2 organic carrots, small dice
  • 1/2-2 local bell pepper, large dice
  • 1 cup local mushrooms, gourmet mix, large dice
  • 1-2 sprigs of local oregano (no stems), mince
  • fresh basil from your garden if you have:), chiffonade 
  • 1/4-1/2 cup white wine (i like sav blanc, but feel free 2 cook with your favorite white wine:)
  • 1-2 tbl organic chicken stock, paste or powder
  • 2-4 local big beef tomatoes, grated
  • 1 tbl local raw honey
  • 1/2 tbl organic sugar
  • s/p to taste (sea salt and freshly ground pepper)
  • 1-2 tbl extra virgin olive oil
  • organic liquid chicken stock as needed
  • 1 can organic tomato paste

In a large pot set heat on med-high(if you need to turn down feel free but I like to cook on higher heat) and throw in the butter.  Sautee the onions till translucent (till they turn clear) (I am going to start teaching you chef terminology for the every day kitchen, if you have a question please contact us and we will be more than happy to help) then add minced garlic along with celery, carrots and bell pepper.  Sautee for about 2-6 minutes.  Add mushrooms and oregano and basil if you have it.  Sautee for 2-6 minutes and then deglaze (add wine to hot pan with ingredients for that amazing sound) with the wine and reduce to sec (till it’s almost gone).  Grate tomatoes into a separate bowl and discard skins (yes use a cheese grater, it works amazing).   Add grated tomatoes and chicken stock along with honey and sugar.  Stir everything together and season with about 1-2 tsp of sea salt and 1-2 tsp of pepper.  You can leave uncovered and stir constantly not to burn and should be ready in 10-20 min.  Or you can cover and put on med-low and cook for hours stirring every once in a while.  The methods will produce different results and for an even more intense flavor do the covered approach.  Then cool and store over night and use the next day for maximum flavor!  But the quick recipe has a nice fresh flavor the that tomatoes deserve.  Always season at the end to taste with Sea Salt.  Also when you are about 10 min from being done add 1-2 tbl olive oil to create that authentic flavor of Italy.  (I don’t usually cook with Extra Virgin Olive Oil from the beginning stages of a dish when I am sauteing at high heat because it has a low heat point.  When cooking I love the following fats:  Coconut Oil, Peanut Oil and Butter) 

THE BREADBALLS (MEATBALLS)

Ingredients

  • 1-2 tbl butter, grass fed
  • 1/2-1 local candy onions, small dice
  • 1 stalk local celery, small dice
  • 1/4-1/2 cup local zucchini, small dice
  • 2-4 cloves of organic garlic, minced
  • 1/2 local bell pepper, small dice
  • 1/4 cup white wine, sav blanc
  • 1/2-1 tbl organic chicken stock, paste or powder
  • 1-2 cups bread crumbs (i prefer left over challah bread or a white bread, break in little pieces with your fingers)
  • 1-2 pounds of local grass fed ground beef
  • 1-2 pounds of local ground pork
  • 2-4 tbl organic ketchup
  • 1-2 tbl fresh or dry oregano
  • 1-2 tbl fresh or dry basil
  • s/p to taste (sea salt and freshly cracked pepper)

In a large sautee pan add butter on med-high heat.  Add onions and sautee till translucent.  Add celery and zucchini.  Sautee till all ingredients are soft to the touch about 6-8 minutes.  Add garlic and bell pepper and sautee till all ingredients are soft about 6-8 minutes.  Deglaze with white wine and chicken stock. Reduce to sec.  Remove from heat and pour mixture into a very large mixing bowl.  Let cool and then add all remaining ingredients and mix together by hand.  (the most important tool in the kitchen is your hands, use them as much as possible instead of fancy gadgets, nothing works better than your amazing hands)  Form the size you would like (I like a size between a golf ball and baseball and put on a pan with a preheated oven of 400 degrees.  (you can always sautee a little sample to make sure flavor is there) Cook till done about 14-24 minutes.  (I like a golden brown on top and then I like to add to my sauce and cook for another hour or so.  Its also a good place to keep your meatballs so they stay moist.  I under cooker my meatballs and let them finish in the sauce till i am ready to plate up)  

Always know you are the chef of your kitchen.  Improvise, make mistakes, have fun, drink wine and listen to music!  If you learn to cook with ground beef, you can cook with ground pork, ground veal, ground turkey, ground chicken…………..the sky is the limit!  Have fun and ask questions if you need to.  

Here is my tip of the week:  USE THE PEOPLE IN THE KITCHEN LIKE AN EXTENSION OF YOUR ARM.  IF YOU NEED THE BUTTER SITTING ON THE COUNTER ON THE OTHER SIDE OF YOUR HUSBAND, SAY HONEY……PLEASE PASS THE BUTTER. INSTEAD OF WALKING AROUND HIM AND WASTING TIME, WORK SMART NOT HARD 🙂  

BACON & POACHED EGG SALAD by: Vintage Cookery

Are you ready for a salad that could be a meal? Well ITS HERE! Vintage Cookery has put together some summer time veggies and Farm2Counter extras (available to add to any bag!) and made a kick-butt salad.

At Farm2counter we want to start stocking your kitchen with everything you need to create delicious meals as well those ingredients being organic, non-gmo, local, or the best quality we can find. Check out our members only page and see what we have to offer, we can customize your weekly bag to stock up your pantry with things like Local Eggs (cheaper than at the store!), Raw Sugar, Local Honey, Sea Salt, Vanilla, Coconut Oil and more!

This is a salad of compliments. We’ve paired savory smokey bacon, and sweet candied honey pecans. Tangy powerful balsamic dressing and rich & silky poached egg. All on delicate Boston Bibb lettuce. This salad is guaranteed to please! Also check out the bottom of this recipe for How to Poach an Egg.

Salad Ingredients

  • Local Boston Bibb Lettuce, chopped
  • Amish Grown Tomato, diced
  • Local Onion, very thin sliced
  • Bacon, cooked and crumbled
  • Poached Farm Fresh Egg(s), See video below
  • Shaved Organic Parmesan
  • cracked black pepper

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon (or more)

Balsamic & Thyme Vinaigrette

  • 1/4 cup high quality Balsamic Vinegar (we recommend from Dove Olive Oil Company, at the Branson Landing)
  • 1 tablespoon of thyme leaves, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 teaspoon salt

Candied Pecans:
Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Balsamic & Thyme Vinaigrette:
In a bowl, combine balsamic vinegar, thyme, and salt and whisk together. Slowly pour olive oil into bowl while whisking continually until combined.

Salad Assembly
On a plate, lay down a pile of lettuce. Sprinkle over diced tomato, crumbled bacon, and some thin sliced onion. Strategically place candied pecans around salad. Add a couple slices of shaved Parmesan.  Place poached egg in center of salad. Drizzle over balsamic dressing, sprinkle with freshly cracked pepper. As a garnish, add a toasted triangle of Legacy Bagelry’s Freshly Baked Bread.

How to Poach an Egg

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Ingredients List:  
1-2 lb Non GMO Chicken Tenders
1 Pk. Sliced Mozzarella Cheese
1 jar. Herb/Garlic Chevre Cheese
Butter or Olive Oil or Both
Sea Salt and Pepper
1 Pk. Kielbasa Turkey Sausage
1 Pk. Button Mushrooms
1-2. Zucchini
1-2. Yellow Squash
1-2. Bell Pepper
1-2. Yellow Onion
2 Tbl. Chopped Organic Garlic or Fresh
1-2 Cups Organic Flour
1/4-1 Cup Marsala Wine
1 ea. Fresh Lemon Wedges
Organic Chicken Stock, Paste or Powder
6-14 Med Size Mix Potatoes
1-2 Cup Organic Sour Cream

Method:
Get Cast Iron pan warm
Sautee 1 Yellow Onion in 1 tbl butter and when translucent add 3 Tbl Chopped Organic Garlic. Sautee till cooked making sure to stir so not to burn. Add 1-2 Tbl Chicken Paste and 1/8-1/4 cup of Marsala Wine and 1/8-1/4 cup of heavy cream. Reduce till paste disperses evenly. Take off heat, cover and reserve for later. 

In a pot add salted cold water and turn on Med-High Heat. While water is cold add chopped Potatoes. Cook till fork tender and add Cream Mixture. Take off heat. Add 1-2 Cups Sour Cream depending on how you like yours. Season with Sea Salt and Pepper to taste. (The more you over work the Potatoes the gummier they get, try not to overwork). Cover and reserve for later.

Get Cast Iron Pan on Medium Heat with 1 Tbl Butter and 1 Tbl Olive Oil. Dredge Chicken in Flour and Sea Salt and Pepper. When butter has melted Sear Chicken on Each Side but don’t cook all the way through. Set aside Chicken for later use. 

Add 1 Tbl Butter & 1 Tbl Olive Oil to pan. Add chopped onion and sautee till transluce. Add Garlic, Zucchini, Squash, Bell Pepper, Mushrooms & Kielbasa Sausage. Sautee mix and then deglaze with 1/8-1/2 Cup of Marsala. Reduce by half and then add 1 Cup Heavy Cream and reduce by 1/4. Add 1 Tbl Chicken Paste and taste. Add Sea Salt & Pepper or more Chicken Stock as needed. Set aside for later use. (Know it will be cooked again so don’t cook all the way.) Don’t wash out bottom of Cast Iron pan during any process……..that 100% pure flavor. (Get out burnt pieces not to over flavor dish but leave remaining oils)

Add 1 Tbl Butter to pan and melt over medium heat. Add Garlic Smashed Potatoes to bottom of pan. Pour over Vegetable Sauce Mixture. Lay over Chicken pieces and cover with Mozzerella and Chevre Cheese. Cook in oven covered on 350 for 45 Minutes. Uncover and broil on high for 2-6 min. Get a nice brown on Cheese and watch closely not to burn. 

Enjoy! 

By Chef Paul Allen



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What is Kolhrabi?

Kolhrabi is a member of the cabbage family. Its flavor resembles a sweet broccoli stem, or cabbage heart. It can be eaten raw, shredded into slaw, sauteed, or made into a delicious fritter. The outer most skin should be peeled as it is not easy to eat. The leaves can be used in place of kale or collard greens, good to saute.

Today we’re making one of my summer time favorites, fritters. Fritters can be made of lots of summer time veggies, you can use your kolhrabi, zucchini, or squash to make delicious fritters. For any of these, just peel, shred, then make sure to squeeze out the extra moisture after your veggies are shredded. Feel free to throw in some fresh chopped herbs in there too.

Kolhrabi or Zucchini Feta Fritters


1 Kolhrabi bulb OR 1 Zucchini
1/2 onion, fine diced (or 1/2 cup sliced spring onions!)
1 egg, beaten
1/4 cup Terrel Creek Feta Cheese
1/4 cup unbleached flour
sea salt & cracked pepper
olive oil for frying
Tzatziki Sauce for serving (see below)

Cut the stems and leafs off of the kolhrabi, then peel like a potato. If using zucchini, cut ends off and peel of skin. Shred your veggies with a box grater. Take shredded veggies and give them a good squeeze in your hands to get out any excess moisture.

In a bowl, mix your kolhrabi/zucchini with the diced onion, egg, feta cheese, salt and pepper. Sprinkle over flour a little at a time and mix in until everything starts to hold together.

Heat a large pan on the stove and add olive oil. As soon as the oil is hot, add a palm sized scoop of fritter batter to the pan and flatten with a fork. Fry on each side for a few minutes, until each side is golden brown.

You have to serve it with the addicting Tzatziki sauce! It’s completely worth the extra step, you won’t be sad.

Tzatziki Sauce

3/4 cup sour cream
3/4 cup mayonaise
1/2 of a lemon’s juice
1/2-3/4 cup of peeled, seeded, and shredded cucumber
2-3 cloves fresh garlic, minced
1 tablespoon fresh dill (or dried)
sea salt and pepper to season

Take shredded cucumber and give it a good squeeze in your hands to get out any excess moisture.

Combine all ingredients and a bowl and mix to incorporate. Salt and pepper to taste. Let sit in fridge 3 hours or over night for best flavor. 

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Strawberry Rhubarb Jam topping

  • 2 cups diced strawberries
  • 2 cups diced rhubarb
  • 1/2 lemon, juiced
  • ½ to ¾ cup turbinado sugar (or honey), depending how sweet you want it
  • ¼ cup water

Combine the strawberries, rhubarb, lemon juice, sugar and water in a sauce pan. Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, the longer you cook it, the thicker your sauce will be. Serve it hot over vanilla ice cream or cool it and put it on your toast.

Did you find that bar of gold in your bag this week? That my friends is Kerrygold Irish butter. How is it different than your normal butter? Kerrygold’s only ingredients are pasteurized cream, and salt. That’s it. Nothing else. And that cream is from grass fed cows which according to Kerrygold, produces the sweetest, richest milk in the world, which makes their grass-fed cow’s milk Irish butter taste silky and creamy and glow a healthy, golden yellow butter. Spread it on some of Legacy Bagelry’s crusty French Baguette and enjoy. Or melt it down and use it to dip your steamed artichoke in!

Wondering how to eat that prickly artichoke? Here’s a helpful video to get you started!

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