hoe cakes with savory sour cherry chutney

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Cherry season, in this area, is fleeting and fickle. Cherries are a delicate fruit, prone to weather damage,  and during their short peak period of ripeness (only a little more than two weeks!) they’re prized pickings for birds and other pests.  Any local cherries that make it to your fridge are a thing to be treasured. 

So now that all of us CSA members have them, let’s revel in cherry season. Let's wring every drop of local cherry possibility from these few short weeks. Of course, you can bake a cherry pie or make cherry ice cream. You can freeze them, can them, or dry them. Or you can do like we did and make a sour cherry chutney.

We began by slowly caramelizing Emanuel Stoltzfus's dashing candy onions, then added the cherries. To ballast their tartness we added a few spoonfuls of wildflower honey. We bolstered the savoriness with the copious addition of black pepper and fresh thyme.The result is a fruity spread that’s sweet and sour, and a perfect compliment to cheese.

To make a dish of it, we spread it atop old fashion hoe cakes. These quaint little corn meal pancakes are said to have originated in the rural South. Farmers, the story goes, would heat the flat metal ends of their hoes in a fire and grease them up as impromptu griddles.  They drizzled batter right on their searing farm tools to cook a quick lunch in the field.  We finished the hoe cakes with some creamy Camembert, but goat cheese or blue cheese would work just as well.

Savory Sour Cherry Chutney

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients:

2 cups of sour cherries

½ medium onion, chopped (about ¾ cup)

¼ cup honey

3 Tbl of thyme leaves

Fresh cracked black pepper to taste

Directions:

Begin with the hardest part: pitting the cherries.

Next, in a medium sauté pan, sweat the chopped onions in olive oil over medium heat until they begin to brown.

Add the pitted cherries and bring to a simmer. Then add the honey. Feel free to use more honey if necessary to balance out the sourness of the cherries.

Pick the thyme leaves from the stems and add them to the chutney. Crack a generous amount of black pepper into the sauce until it begins to taste rich and spicy.

Continue to simmer the chutney until it has reduced to a jam-like consistency.

Hoe Cakes

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

1 cup course ground corn meal

½ cup flour

1 tsp baking powder

½ tsp salt

1 cup water

Directions:

In a large mixing bowl, combine cornmeal, flour, salt and baking powder. Slowly whisk in the water (you can use milk instead if you prefer) until it resembles thick pancake batter. Depending on the brand of flour and cornmeal you might have to add some extra liquid to get the right consistency.

Let the batter rest for a few minutes to activate the baking powder and hydrate the cornmeal. Meanwhile, place a 10” skillet (or large-sized hoe) on medium heat and lubricate it with a small pad of butter.

Ladle the batter into the hot skillet and spread around evenly with the bottom of the ladle. After bubbles begin to form around the hoe cake, flip it and cook the opposite side until brown. Repeat until all batter is used, this recipe should yield three large cakes.

Next, using a jar lid, cut perfectly round, finger-food-sized pieces from the larger pancakes. Spread the chutney around the cakes and melt your cheese of choice on top using an oven set 400 F for approx. 5 minutes.

greensgrow update

As always, Greensgrow is an amazing place to hang out. I'm lucky to get to photograph this place.

sweet and savory breakfast mini-tartines

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

This week’s CSA provides the makings—gloriously fresh and local as always—for a truly awesome breakfast. With this recipe we departed from the conventional in an attempt to class-up the most important meal of the day, and made breakfast tartines. These dainty little morsels are a supremely elegant way to enjoy your Philly Muffins.

For the first tartine, we riffed on the classic lox breakfast, using smoked salmon, cream cheese and capers.  We pureed beets into the cream cheese to create a spread with vibrant visual appeal and sweet earthy flavor.  We added orange juice (squeezed from oranges we picked up at the farm stand) to drastically enhance that beety flavor we all love.  The addition of citrus also helps to brighten the salty profile of the lox.

Next we used our CSA onions to make a caramelized onion marmalade, and paired it with Greensgrow-sourced Cameo apples and Milkhouse Creamery’s Witchcraft cheese.  This marmalade packs a potent punch of flavor, and would be great company with your CSA bacon.  We garnished with orange-zest and rosemary to really tart up these tartines.  

Beet Cream Cheese

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

3 baby beets

8 ounces cream cheese

1 1/2 oranges, juiced

Salt to taste 

Directions:

Preheat oven to 400 F.  Toss beets in olive oil and salt and roast for 30 minutes or until tender.  Allow them to cool, then peel off the skins using a paring knife.

Squeeze the oranges into a blender (we use a Magic Bullet) and puree the beets.  Add a splash of water if the beets are reluctant to puree.

After the puree is smooth, add the cream cheese spoonful by spoonful to slowly incorporate it into the puree.

Transfer from the blender and season with salt to taste.

Onion Marmalade

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

3 medium onions

1 orange, zested and juiced

1/4 cup honey

1 Tbl white wine vinegar

3 cubes candied ginger 

2 cloves black garlic

Directions:

Slice onions and sauté in olive oil over medium-high heat.  Cook hard, stirring frequently until they begin they brown and caramelize.  Add splashes of water occasionally to deglaze and loosen the fond (the brown stuff that collects on the bottom of the pan).  Scrape the fond using a wooden spoon and stir back into the onions.

After 15 or 20 minutes the onions should be fully caramelized.  Add the orange juice, vinegar, black garlic, ginger and honey and cook for another few minutes until it the liquid becomes syrupy.

Transfer to a food processor and buzz with the orange zest until it has a jam-like consistency. 

eggs three ways: a tutorial in egg-cookery

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

There is no other ingredient as versatile, ubiquitous and universally-loved as the humble chicken egg.  Japanese, Moroccan, Italian—name a cuisine and there’s undoubtedly an egg at the center of it. 

Above all no culinary culture is more egg-centric than French.  A French chef’s tall pleated hat (picture Chef Boyardee’s headgear) traditionally has 100 folds in it, each one representing a way to cook an egg.  It’s also said the great classical French chefs held eggs in such high regard that they evaluated a prospective new hire based on his or her ability to cook a simple omelette.

Indeed, egg-cookery is deceptively nuanced, requiring precision and finesse to do well.  And with the incredible eggs from Sandy Ridge Farms available in our CSA’s, there’s always opportunity to practice. Below are some tips to help elevate your egg game.

Perfectly Poached Eggs

1. Fill a 4-quart pot nearly full with cold water and bring to a gentle simmer.  Sprinkle in some salt and stir in about 1/4 cup of distilled vinegar.

2. Stir the water vigorously in a circular motion to create a vortex. Crack the eggs (no more than two or three at a time to avoid crowding) into the center of the vortex.  The centrifugal force—coupled with the slight acidity from the vinegar—will prohibit the eggs whites from dissipating, keeping the eggs, well…egg-shaped.

3. Allow the eggs to cook in the simmering water for two to three minutes.  Gently spoon them out with a slotted spoon and check to ensure the whites are set.  You can also carefully prod the yokes with your finger to feel how cooked they are.  If you’re like us, and like your yokes runny, you’ll want your poached eggs to give only the slightest resistance.  For a harder cooked egg, poach until the yokes feel springy or firm.

4. Carefully spoon the eggs onto some paper towels to sop up any excess water and serve immediately.

The Perfect Sunny-Side Fried Egg

1. Place a non-stick sauté pan on low heat and give it a few minutes to get hot.  Drop a tablespoon of butter into the pan.  If you’re at the proper temperature, the butter should froth and foam almost instantly.  If it doesn’t, increase the heat slightly.  This foaming action of the butter is your cue that the pan is at the ideal temperature to fry the perfect egg.

2. Crack an egg carefully into the pan.  The whites should be able to spread out a little before they set.

3. Turn the heat down as low as your stove will go, and let the whites cook slowly from the bottom up, until they are fully set. Pay particular attention to the denser portion of white (called the internal albumen) surrounding the yolk, this will be the last part of the white to cook. Be patient, this will take about five minutes.

4. After the internal albumen is set, carefully transfer the egg from the pan using a spatula.  Inspect the bottom of the egg. Is it perfectly white, with no browning whatsoever?  If so, congratulations; you cooked the perfect sunny-side up egg, which is no easy feat.

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Ingredients:

4 large eggs

1 1/2 cups milk

1 medium onion

2 large portabella caps

1/2 tsp salt

1/3 cup cold water

1/2 all purpose flour

1/2 unsalted butter, cold

Directions:

For the crust:

1. Dissolve the salt into the water and place in the freezer to chill.

2. Cube butter into 1” pieces and scatter on top of the flour in a large mixing bowl.  Using a pastry blender, break up the butter until it creates pea-sized pieces.

3. Remove water from freezer and incorporate it into the dough, using a fork to work it around.  Add the water incrementally until the dough appears shaggy and not fully mixed. The biggest mistake you can make with pie crust is adding too much water to hold it together. This will detract from the crust’s flaky texture. 

4. Lay out a 2’ piece of plastic wrap.  Form the dough into a ball, smushing it together with your hands, and transfer it from the bowl to the plastic wrap.

5. Fold the sides of the plastic wrap tightly around the dough ball and wrap it up like a burrito to help bind the dough. Refrigerate for at least two hours.

6. Roll the dough 1/8” thick on a floured surface.  You should be able to see little pockets of butter in the crust.

7. Press the dough into a 12” pie dish. Fold the extra trimmings around the edges and pinch closed.Pre-bake for 25 minutes at 375 F.

For the quiche:

1. Dice the onion and sauté in olive oil over medium heat.  As the onions begin to brown, add sliced portabella caps and cook until nicely browned.  Season to taste with salt and pepper.

2. Transfer into precooked pie crust.

3. Whisk together eggs and milk and pour over mushroom and onion filling into the pie crust.

4. Bake at 375 F for 35 to 45 minutes or until the eggs are set in the center.

recently on the farm

Winter 2015 at Greensgrow Farm in Philadelphia, PA. This place brings a smile to my face even in the depths of winter.

vegan creamed corn and stuffed cabbage

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Stuffed cabbage is the epitome of Eastern European comfort food. From Kensington to Krakow, every Polish grandma has this dish in her repertoire. Traditionally, cabbage leaves are wrapped around ground beef or pork and baked in tomato sauce (and heaps of butter) to create this beautifully simplistic staple.  If you’ve never enjoyed the traditional, rustic-style stuffed cabbage, try this recipe.

Indeed, it’s hard to improve upon such a time-honored classic, so we simply adapted it to what’s available in your recent CSA pick-ups.  In place of tomato sauce, we used last pick-up’s Winter Sun Farms frozen corn to make a creamy corn sauce. Normally we’re averse to frozen food, but this corn—as apposed to the factory-farmed institutional variety—was harvested locally in August at it’s apex of ripeness and flavor.  It’s delicious.  We pureed it with coconut milk and man, it’s a knock out.  The richness and subtle sweetness of the coconut milk sings a beautiful harmony with the corn’s summery-sweet melody.

We also uncovered some Winter Sun Farms frozen edamame (from many CSA’s past) in our freezer and decided it would work well to round out the dish.  Any type of hearty bean will work just as well.  This vegetarian stuffed cabbage, like its more traditional cousin, is deeply flavorful, filling, and, most importantly, comforting.

“Creamed” Corn:

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

1 medium onion, diced

2 cups (1 bag) Winter Sun Farm frozen corn

2 cups coconut milk

2 Tbl white wine vinegar

1 Tbl thyme

1 tsp red pepper flake

Salt and pepper to taste

Directions:

In a large sauce pan, sweat onions in olive oil over medium heat until they become translucent.

Add in frozen corn, vinegar, thyme and pepper flake and cook for about five minutes or until the corn is thawed and tender.

Pour in the coconut milk and bring it to a simmer.  Let the corn cook for about 10 minutes.

Puree using an immersion blender, adding more coconut milk if necessary to achieve a creamy consistency.

Season to taste with salt in pepper and reserve for later.

Stuffed Cabbage

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 6 stuffed cabbages

Ingredients:

2 cups brown rice, cooked previously 

1 medium onion, diced

1 cup shelled edamame beans

1 head of cabbage

Directions

Blanch edamame in boiling water for 1 min and shock in a bowl of ice water. Sauté the onions on medium heat in olive and cook until tender, then mix in the blanched edamame. Mix onions and beans with rice and reserve as the stuffing for the cabbage

Remove the outer most leaves of the cabbage and discard.  Gently tear a few leaves off and trim any large stems or veins away.

Blanch cabbage leaves in boiling water until they become soft, pliable and translucent, about 2-3 minutes. Transfer them to a bowl of ice water to shock them.

After blanching about 10 or so leaves, place them on a clean towel to dry.

Lay a cabbage leaf flat on a cutting board and spoon about 1/4 cup of rice and edamame onto the center of the leaf.  Fold the leaf’s right and left sides vertically over the filling, then roll the leaf horizontally like a burrito.  Repeat until all filling is used.  

Place the stuffed cabbages into a 11’x7’ baking pan and top generously with the “creamed” corn.

Bake in a 350F degree oven for about 45 minutes or until browned.

greensgrow holiday

Throughout the holiday season I spent a lot of time at Greensgrow photographing for Instagram and the farm's blog. It was a beautiful collage of all things celebratory. Vendors filled the greenhouse with gifts, trees lined the farm, ornaments, trim, and warming bites were everywhere. Here's a little look back at Greensgrow through the holidays. And...I'm sorry I must...do follow along for more on Instagram @Greensgrow!