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.

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.

johnny's old fashioned corn cakes

New Years day was perfect. We slept in and spent most of the day recharging. We couldn't help but enjoy our cozy home and most of our time was spent cooking away in the kitchen. Call it our meditation, our unwinding, our therapy...

To start, we reached for a bag of corn cake mixture that's been patiently sitting in the cupboard for sometime now. Much like a pancake, corn cakes are made with a mixture of corn flour, wheat flour, and rye flour. We threw in frozen berries and drizzled them with New York State maple syrup. It was a true breakfast of champions. And we got to enjoy it in the comfort of our own home.

Over corn cakes, eggs, and greens we smiled and dreamt about the future.

Happy 2015!

Ingredients:

2 Cups Johnny's Old Fashioned Corn Cake Mix

1.5 Cups Milk

1 Egg

2 Tbs Cooking Oil

1/2 Cup Frozen Berries

Directions:

1. Preheat oven to 350F 

2. Mix ingredients until smooth.

3. Bake on a hot griddle until golden.

4. Lay out on a cookie sheet.

5. Bake in oven for 10 minutes.

6. Enjoy!

cremini mushroom & collard green whole wheat galettes

Note: This post was previously published here as a part of my freelance work.

Pie crust is one thing many cooks strive to perfect in their lifetimes. It’s finicky and temperamental, but when you get it right, that flaky melt-in-your-mouth deliciousness makes it all worthwhile. Add in the desire to make it wheat, and you throw a whole new curve ball into the game. 

Here, I adapted a galette crust from the folks at Tartine, and filled it with delicious local cremini mushrooms, collard greens, leeks, tarragon, and horseradish quark. I love the Tartine books, but I will admit that they are not for beginners. Their methods get so precise, and often a little tool pretentious. Ultimately, they do know what they’re talking about though, and even if you don’t get each step precisely as they describe it, you still end up with something that’s pretty darn good. 

The meaty mushroom filling in these particular galettes sings tastefully against the nuttier whole wheat crust. Folded up into individual portions, they make a beautiful treat for guests. Serve them for breakfast, lunch, or dinner, and they will make sense. Deep into fall and heading into winter, they are a nice hearty treat.

Ingredients:

For the crust:

1 lb. unsalted butter

1 cup water

1 1/2 tsp salt

2 3/4 cups all-purpose flour

2 1/4 cups whole wheat flour

For the Egg Wash:

2 egg yolks

2 tbs half & half cream

For the Filling:

1 lb. cremini mushrooms, sliced

2 1/2 cups chopped collard greens

2 large leeks

2 lg garlic cloves, sliced thick

1/2 cup water

2 tbs chopped tarragon

2 tbs champagne vinegar

3 tbs horseradish quark

3 tbs coconut oil

salt & pepper to taste

Directions:

For the Dough:

1. Slice butter into one inch cubes, dissolve salt in water, and stick everything into the freezer to chill for 10 minutes. Keep the water and the butter in separate dishes.

2. On a clean working surface, portion out your flours and mound them up into a square, about 1/3 inch thick. Don’t worry about throughly mixing the flours. It will inevitably happen once you get working.

3. Lay butter cubes evenly on top of the square, and sprinkle with some more flour. Using a floured rolling pin, begin to roll the butter until it warms up enough to make long little sheets. As you do this, intermittently scrape up the sides of your square to return it to the size you first began with. Repeat rolling and reshaping the square 3 or 4 times.

4. Now, make a whole in the middle of the dough, and fill it with the chilled salt water. Using a bench scraper, knife, or pastry blender, scrape the edges of the square into the center, cutting and mixing the water into the dough. It will start to look like a shaggy mess.

5. Shape the dough back into a square, and roll it out, so that it’s roughly 10 x 14 inches. Sprinkle with flour, fold in on itself, and re-roll 3 or 4 times.

6. Transfer the dough to a baking sheet, cover with plastic wrap, and chill for at least one hour. I chilled mine overnight.

7. When you are ready to roll out the dough, cut it into 12 even squares. Flour your surface and roll each square into a circle that is about 1/8 inch thick. Trim edges to make it round when necessary. 

8. As you finish the circles, fold them into quarters, and set them aside on a lightly floured surface. Stick everything back into the fridge for at least 10 minutes of chilling once all are rolled out.

For the Egg Wash:

1. Whisk ingredients together & set aside.

For the Filling:

1. Cut leeks in half length-wise, turn, and continue to cut into 1/4 inch strips along the short direction.

2. Heat coconut oil in a large pot, and add leeks.

3. Once the leeks begin to sweat, add garlic and tarragon, then sauté for about 1 minute.

4. Add collard greens. Stir around for 1 minute, and then add water, keeping the heat high. Let steam for about 10 minutes

5. Add in the sliced mushrooms. Cook for another 10-15 minutes, until most of the liquid is cooked out.

6. Add vinegar, and cook for 1 more minute, then kill the heat, season, and let chill.

Assembly:

1. Preheat oven to 350F

2. On a lightly floured surface, lay down your first circle of galette crust. Pile on filling, so that you have a 1 inch perimeter of crust, and so that it piles roughly 1/2 inch high.

3. Sprinkle with horseradish quark.

4. Fold the dough up around the edges, pressing it down to make sure that no liquid will escape.

5. Repeat until you’ve filled all of your galettes, You will probably have left over crust. This can be frozen and used at a later date.

6. Give your egg wash one last whisk, and then paint it overtop each galette, covering the crusts evenly.

7. Bake for 45-60 minutes, until lightly browned.

8. Serve warm.

acorn squash and brown rice with pomegranate, pistachio, and kale

Note: This post was previously published here as a part of my freelance work.

In fall we welcome comfort. Cooked soothing foods fill our stomachs with happiness and warmth on a crisp day. Acorn squash and spices like cinnamon evoke memories of a time when things were simpler, when all our cares drifted on a breeze with autumn’s falling leaves. This, is a dish to take you there.

Warm acorn squash mixed with fresh local yogurt provides a creamy earthy balance to this dish’s modern additions: pistachio, pomegranate, and kale. Seasoned with cinnamon and ginger, the spice-derived flavor allows it to be a healthy kickstart for your new season. No butter, no cheese, no large amounts of fat needed. Now how is that for comfort food?

Ingredients:

1 acorn squash

1 cup long grain brown rice

2.5-3 cups water

1 small white onion, chopped small

2 cups chopped kale

1 bouillon cube

1 cinnamon stick

1/2 inch peeled ginger

1/2 cup yogurt

1 lg. garlic clove, chopped into large pieces

1 pomegranate

1/2 cup shelled pistachios

1 tbs rice vinegar

olive oil for sautéing

salt & pepper to taste

Directions:

1. Cut your squash in half, gut out the seeds, and set to roast. You can either roast it at 350F for approx. one hour, or if you’d rather set it and forget it, bake the squash at 200F for 3-4 hours. Remove and let cool.

2. In a small stock pot, sauté onions in olive oil. Once slightly see-through, add rice, and stir it around for a minute. Add 2 cups water, kale, bouillon cube, cinnamon stick, ginger, and garlic. Stir thoroughly, cover, and let cook.

3. In the meantime, gut out your squash and mix together with yogurt. I used Pequa Valley, a delicious local yogurt sold at Greensgrow. Cut open your pomegranate and remove seeds from the white flesh innards of the fruit. Set seeds aside.

4. As the rice cooks down, continue adding water until the grains become fully cooked. Once it is finished, let sit for 5-10 minutes.

5. Stir in squash, pomegranate seeds, pistachio, and vinegar, along with salt and pepper to taste. Let cool a bit more before serving to deliver fullest flavor.

picante watermelon salsa

Note: This post was previously published here as a part of my freelance work.

This recipe has one foot in the Mediterranean and another in South America. It’s core is zesty with a spicy cilantro kick, but nuances are added with Greek feta and taming olive oil. The sweet flavor of watermelon shines against the tongue-tingling salty spicy flavor, and the chopped peppers and onion add a little crunch to keep the textural game balanced. Paired with blue corn chips, the dish makes a great party pleaser. 

Ingredients:

1/2 a small watermelon (or approx. 5 cups chopped)

1/2 cup feta 

1/4 medium red onion, chopped

5 shishito peppers, cut in half & sliced into small pieces

2 garlic cloves, minced

1 cup chopped cilantro

2 tbs apple cider vinegar

juice from 1 lemon

2 tbs olive oil

1 tsp chili powder

1 tsp red pepper flake

salt & pepper to taste

Directions

1. Combine all ingredients in a large bowl and mix. 

2. Let chill in the refrigerator for at least 30 min.

3. Serve with blue corn chips.

pickled cabbage spring rolls

Note: This post was previously published here as a part of my freelance work.

I love spring rolls. They’re fun to make, they’re healthy, and they’re delicious. Half the fun is that you can fill them with whatever your heart desires. This particular combination was born when we received a giant head of cabbage in our CSA. It’s not something we eat a lot, so we took to chopping it down and throwing it in jars. A week later, our fridge was full of delicious pickled cabbage, and thus, this yummy hors d’oeuvre. I encourage you to get creative with your spring rolls down the line, but if you’re looking for a solid, fool-proof delicious recipe, here is the perfect one to get you started.

Ingredients:

Fixings:

1 cup brown rice

1 cup chopped parsley

1/2 cup rice vinegar

1/4 cup sesame oil

2 tbs miso paste

1 package spring roll wrappers

1/2 block tofu

1 red pepper

1/2 avocado

Pickled cabbage:

2 cups water

1 1/2 cups apple cider vinegar

1 cup sugar

1/2 cup salt

1 mason jar chopped cabbage

Directions:

1. At least a week before you want to make the spring rolls, throw chopped cabbage into a mason jar with the rest of the makings, and stick it in the fridge to begin the pickling process.

2. When you’re ready to make the spring rolls, cook off the one cup of brown rice.

3. Once the rice is cooked, stir in parsley, vinegar, sesame oil, and miso. Then let it sit and cool for at least 30 minutes.

4. While rice is cooling, thinly slice tofu and fry the pieces in some sesame oil over a hot flame. Remove and set on a piece of paper towel to absorb the extra grease. 

5. Thinly slice red pepper and avocado, set aside.

6. Now you’re ready to start making the rolls. Fill a bowl or tray with luke warm water. Immerse a rice paper wrapper for about five seconds, so that the entire thing gets wet. Lay the wrapper out on a flat surface, fill with makings (rice, tofu, pepper, avocado, and pickled cabbage), placing ingredients like an oblong mound in the center. To roll it up, first roll the top edge down, then fold in the sides, and roll it towards you, the rest of the way closed. Keep it tight as you do so.

7. Continue until ingredients run out.

skin-loving smoothie recipe

Note: this post was previously published here as a part of my freelance work.

So you love smoothies. There’s no doubt that its healthy, but you really just throw random ingredients into the blender with no rhyme or reason. Why not construct a super-power combination to boost one system or another? The smoothie recipe below will provide a powerful dose of antioxidants and nutrients for the skin. Down it as often as you’d like to help prevent wrinkles, smooth the surface, and get glowing. Not to mention, it's pretty tasty.

THE INGREDIENTS:

70% Dark Chocolate: The darker the chocolate the more the antioxidants. This will help you improve luminosity. 

Spinach: Spinach is chock full of lutein, a carotenoid that will protect your skin from UV damage. 

Mixed Berries: Berries are a great source of vitamin C and antioxidants. The healthy dose will protect you against free radicals in the environment.

Avocado: Avocado is packed with antioxidants like vitamin C and E, alpha carotene, beta carotene, beta cryptoxanthin, zeaxanthin and lutein. They also have a great amount of mono saturated fatty acids which help to maintain moisture in the epidermal layer of the skin.  

Coconut Water: Healthy skin needs one thing above all: good hydration. Coconut water will hit you with electrolytes and give skin all the drink it needs.

DIRECTIONS:

- Throw ingredients into a blender and drink as soon as possible.