Tuesday, July 15, 2014

Grilled Peaches and Bone-in, Thick Pork Chops with Marinated Pole Beans

Those of you who have had our amazing pork chops, you know the robust, savory flavor of our thick bone-in chops after you’ve grilled them…Everyone who eats meat or who cooks meat for other people should check out the marinated pork chop recipe below.  

Grilled peaches, bone-in thick pork chops, and a marinated pole bean salad- YUM! Summer! You can’t go wrong when you’ve marinated pork chops for a few hours.  So, if you are a little nervous about grilling very thick pork chops, you’ve got to try this method…it is a little harder to overcook marinated pork chops.  

You want to go for a nice rosy pink on the inside of the pork chop. I always say “If it is underdone, you can always put it back on the grill for 30 seconds to a minute, but you can’t undo it if you over cook it!”

Now we don't have any peaches for you (we support other farmers and purchase local peaches), and we don't have any pole beans for you (we mainly grow that harvest labor intensive crop for our CSA as a tasty treat.) But you can find some flavorful peaches and nice beans at the farmers market. Just remember to seek out someone who is selling their own fruit and produce and support a farmer directly!


Epicurious.com
Bon Appétit | June 2012
by Jeff Cerciello
Farmshop, Santa Monica, CA
yield:Makes 6 to 8 servings
ingredients
·         1/2 cup olive oil plus more for drizzling
·         1/2 cup vegetable oil
·         3 tablespoons chopped fresh marjoram, divided
·         2 tablespoons Dijon mustard
·         2 tablespoons minced garlic
·         1/4 cup white wine vinegar
·         Freshly cracked black pepper
·         4 1 1/2"-thick bone-in pork chops (about 1 pound each)
·         4 teaspoon kosher salt plus more
·         8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed (You can use half as much beans if you’ll have other side dishes, just reserve half as much vinaigrette and half the shallot or scallions)
·         1/2 cup thinly sliced shallot rings  (I substitute the lovely white and light green scallion stems)
·         3-4 semi-ripe peaches, halved, pitted
preparation
Pork Chop and Pole bean vinaigrette: Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
Pork Chop Preparation: Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
Pole Bean Preparation: Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
Pork Chop Grilling: Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned on the outside and cooked til they are slightly pink inside , about 14-20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
Peach Grilling: Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
Slice peaches. Serve pork and peaches with bean salad.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Tuesday, July 1, 2014

Auntie Bonnie’s Potato Cucumber Salad
From the cookbook, How it all Vegan, 1999.
This tangy, tart salad will tickle your tastebuds.

2-3 cups new potatoes, cubed
1 tbsp fresh dill, chives or parsley, chopped
¼ cup green onions
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp prepared horseradish
¼ cup flax oil (or your choice of salad type oil)
¼ tsp salt
¼ tsp pepper
2-3 cups cucumber, cubed
In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.  In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt, and pepper.  Set aside.  Once the potatoes are done, drain and rinse under cold water until cool.  In a medium bowl, mix together the potatoes, cucumbers and dressing just before serving. 
Marie’s adjustment:
I like to give the potatoes a quick rinse, then pour the dressing over the partially-cooled potatoes and refrigerate for a few hours.  Then mix the cucumbers in before serving.  This lets the flavor soak into the potatoes more.
·         Variation: Add some healthy protein- Chop boiled eggs into large chunks and sprinkle over the salad after combining the cucumbers into the potatoes.

Cold Cucumber Soup
Ingredients
·         3  medium seedless cucumbers, peeled and chopped
·         3/4  cup(s) thinly sliced green onions
·         1  tablespoon(s) lemon juice
·         1  teaspoon(s) lemon zest
·         1  teaspoon(s) sea salt
·         1/2  teaspoon(s) freshly ground pepper
·         1 1/2 cup(s) vegetable broth (I use water)
·         1/2  cup(s) sour cream (I use plain yogurt)
Directions
  1. Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, and vegetable broth in a blender or food processor and puree.
  2. Stir in sour cream and chill until very cold, about 1 hour.
  3. Serve topped with additional chopped cucumber, green onion, and lemon zest.
http://www.countryliving.com/recipefinder/cold-cucumber-soup-recipe

Here is a link to 15 garden fresh squash and zucchini recipes.  http://www.thekitchn.com/summer-squash-15-recipes-for-z-120015  Try the Zucchini Garlic Soup.  It is good cold.  http://www.thekitchn.com/recipe-zucchini-1-32520


Teeny Zucchini with Onions

From Better Homes and Gardens Annual Recipes 2001

Note: squash can be substituted for zucchini
Health Note: We like to get include some other form of protein in our meals, when not eating meat with a meal. We tend to eat meat just 3 times a week. The walnuts in this meal are a great protein source.

1 lbs baby zucchini or 3 medium zucchini
1 tblsp. Olive oil
1 Small Onion, cut into thin wedges
¼ cup chopped walnuts
½ tsp dried oregano, crushed
¼ tsp salt
¼ tsp pepper
Rinse and trim zucchini. If using medium sized zucchini, cut each in half lengthwise, then turn into ½-inch slices

In a large skillet, heat olive oil over medium heat. Add zucchini and onion. Cook for 6-8 minutes until vegetables are just tender, stirring occasionally. Add walnuts, oregano, salt, and pepper to mixture in skillet. Cook and stir for 1 minute more. Makes 4-6 servings. 

Friday, June 27, 2014

Garlic with Thick Pork Chops. Delicious, Pastured Whole Roast Chicken

Romanian Red Garlic and Thick Pork Chops:

Check out this garlic beauty at market- all wrapped up in purple and white.  Garlic really is the best flavor for pork chops. And well, some rosemary too.  So, oil that grill and season our thick, bone-in pork chops with garlic, rosemary, salt, and pepper and grill to medium. Slightly pink on the inside is great!



Delicious, Free Range, Pastured Chickens

Wow! Chickens raise outdoors on pasture are delicious.  The fresh air, sunshine, grass....these are our ingredients that seem so obvious and straightforward.  Our chickens roam, yep... roam and run around, not roam indoors in a industry chicken "barn", but they roam outdoors on terra firma and the fresh grass.  Scratching the earth, pecking insects, running up to their favorite feeders at full flapping their wings.

Yep, we know the animals that we eat...and we like it that way.  It is transparent, it is the natural way an animal should live, and it is delicious. 


Whole Roast Chickens ~ Marie's Kitchen Chicken Tips~
For whole chickens, loosen all the skin over the breast with your fingers. Just put your fingers under the skin at the neck, pull, and separate the skin from the breast.  Then stuff the herb, salt, and garlic mixture that you use for the outside of the chicken all over the breast.  This makes a nice herb infused roast chicken breast.  Your herb rub doesn't soak through skin when you just rub it on the outside, so this step literally packs flavor right onto the meat.
>>See our Roast Chicken recipe here<<

Thursday, June 12, 2014

Harvest Day!

Keegan and Hannah in the Salanova lettuce 
Hannah

Cool dude- Keegan

Sarah is a bunching machine!


William is hauling the harvest.

Delicious Recipes for Those Garden Fresh Veggies!

Angie's Dad's Best Cabbage Coleslaw

aka...Tangy Coleslaw




Prep Time: 30 Minutes
Ready In: 30 Minutes
Servings: 20
"An absolutely delicious coleslaw, more tart and tangy than the creamy kind. It keeps well and can be made ahead of time."
INGREDIENTS:
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar (Please feel free to cut back on sugar- William and I put 3 tblsp of sugar or honey)
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
DIRECTIONS:
1.
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

ALL RIGHTS RESERVED © 2013 Allrecipes.com
Printed from Allrecipes.com 10/30/2013



Fresh Gingered Beets

Adapted from The Passionate Vegetarian, 2002.

Basic Cooking Method
1.       Wash beets well. Cut off and discard root tails and all except 1 inch of stems.  Do not peel.  Cook, covered in lightly salted boiling water for 40 to 50 minutes or until just tender. Drain.  Let cool until easy to handle.
2.       Slip skins off beets under running water.  Carefully slice each beet into 1/4 inch thick slices, removing and discarding remaining stem ends.
Once the beets are sliced, you may splash them with a bit of olive oil and store for about 2 days before using or creating them into a dish.  I like to store beets in Mason jars, so they don’t stain the Tupperware.
1 bunch of beets (approx 5 large beets or 10 golf ball size beets)
1 teaspoon butter
1 teaspoon vegetable oil
1-2 teaspoons finely diced ginger
3 tablespoons brown sugar
2 tablespoons water

Recipe:                                                                                                     
1.       Heat 1 teaspoon each butter and oil in a large nonstick skillet over medium heat.  When the oils are sizzling hot, add the cooked beets and toss them in the hot fat. 
2.       Then add 1 to 2 teaspoons peeled very finely dice ginger.  Toss for about 30 seconds.
3.       Then add 3 tablespoons brown sugar and 2 tablespoons water.  Cook, stirring, until the water and brown sugar have bubbled into a glaze, about 30 seconds.

Orange-Beet Salad
From Better Homes and Gardens annual Recipes 2001
Marie’s notes: I used olive oil instead of walnut oil and plain chevre instead of feta cheese. I also omitted the orange peel (the peel of conventional citrus have a high concentration of pesticides) and used 1 extra tablespoon of orange juice.
Tip: Roll the plain goat chevre or feta cheese in a black pepper and thyme mixture (coat the cheese in herbs)  to keep the red juice of the beets from staining the cheese.  I let the beets marinate overnight in the dressing, drained the beets, and then topped the beets with the walnuts and cheese on the dinner plates.   It was delicious!

3 medium beets (about 9 oz)
3 Tbsp. walnut oil or salad oil
1 tsp. shredded orange peel
2 Tbsp. orange juice
1 Tbsp. white wine vinegar or white vinegar
2 Tbsp. broken walnuts toasted
3 Tbsp crumbled feta cheese
¼ coarsely ground pepper
1.      Wash beets well. Cut off and discard root tails and all except 1 inch of stems.  Do not peel.  Cook, covered in lightly salted boiling water for 40 to 50 minutes or until just tender. Drain.  Let cool until easy to handle.
2.     Slip skins off beets under running water.  Carefully slice each beet into 1/4 inch thick slices, removing and discarding remaining stem ends.
3.     Meanwhile, for dressing, in a screw-top jar combine walnut oil or salad oil, orange peel, orange juice, and vinegar.  Cover and shake well.
4.     In a medium mixing bowl gently toss the beet slices with the dressing. Cover, and chill to marinade for 2 to 24 hours. 
5.     To serve, let mixture come to room temperature. Gently stir walnuts into beets. Sprinkle with feta cheese and pepper. Makes 4 servings.

Tuesday, June 10, 2014

Baby piglets- Day 5

The piglets are out and about in the pasture. 



Chestnut and Swannanoa the sows are incredibly hot- even in the morning when it is only about 77 degrees. I'm pretty sure the hard work of lactating is making them sensitive to the heat. They spend more time wallowing that the 2 pregnant sows who are a similar size and color. 
Nothing like a water hose to make a pig happy.

All pigs need a wallow when it is warm (and it's certainly warm: 87-90 degrees these days).  The sows are so big and they just sigh as they lay their bellies down into the cool mud.  We've been running water from the irrigation system straight into their wallows almost everyday. There must be water in the wallow to cool them down.  We do like that the wallows will dry out if we let them- that will prevent disease and bacteria from building up in the water.

This is a deluxe wallow- it is under a 10 by 10 tarp shade shelter.  I'm filling the wallow with a hose.




The piglets are learning how to drink water. This is not the water we want them to drink, but they're having fun exploring their surroundings!





This is the pasture farrowing huts that we built. You need a truck or tractor to move them, but we wanted a nice big hut for each sow and her litter.

Nap time.

They will bury themselves in hay even when it is 90 degrees outside.  The slanted boards are to for the sow to lean against when she lays down. The piglets then have a safe area past the boards. The piglets have to watch out when they weigh 3 pounds and the sow weighs 300-400 lbs.  

Sibling rivalry...at 5 days old!

Dinner! Each sow gets 15 lbs once a day of a 18% protein feed to help her meet her nutritional needs while she is lactating.


Tired after a grand adventure.

Baby piglets- Day 1

These piglets were born Friday the 6th.  We had 12 piglets in one litter and 9 in the other.

Being born is hard work

Just 1 hour old.

This one has mama all to his self.  He is trying to figure out how the teats work.

Hard work= nap time. 1 hour old.

It was about 85 degrees. A perfect temp for baby piglets.

Mama pig-Chestnut -thought it was too hot!