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Lucinda’s Spinach & Ham Pie

April 17, 2013 – 10:02 am

…wl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour. (or could do a lard based crust) STEP 2Preheat oven to 350 degrees. Make the filling: Place the spinach in…

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged eggs, ham, spinach | Comments Off

Tri-Color Matzo Ball Soup

March 27, 2013 – 9:17 am

…tir with a fork, mixing as little as possible; don’t overwork it. Chill in freezer for 20 minutes. Repeat the matzo-ball-making process from the red-matzo-ball recipe at left. Due to the high water content of fresh spinach, these matzo balls may be a little harder to roll than the other two flavors. If this occurs, add some extra matzo-ball mix or matzo meal, 1 teaspoon at a time, until the batter can be rolled into balls. Use as little extra as p…

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged matzo, soup | Comments Off

Roasted Fresh Ham with Maple Spice Glaze

March 20, 2013 – 11:04 am

…am is a complex structure of muscle groups — too much massage and they can come apart like Goldie Hawn in “Death Becomes Her.” Cover the whole kit and caboodle with aluminum foil, shove it in the oven, and leave it alone for 31/2 hours, while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven. Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it…

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged ham, pork | Comments Off

Smokey Braised Mexican Pumpkin

October 13, 2016 – 8:46 am

…nutes. Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. Add Swiss chard and season with salt. To make this dish ahead of time, cover and refrigerate sauce for up to 2 days, then continue cooking as follows. Preheat oven to 350 degrees. Place pumpkin evenly in a 9-by-9-inch glass baking dish. Pour over sauce/chard mixture. Cover baking dish with foil and bake until pumpkin is tender, 40 to 45 minutes. Dish can be cooled…

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged chard, pumpkin, taco, tomatillos, tomatoes | Comments Off

Freezing Green Beans (or Purple or Yellow)

August 8, 2012 – 6:20 am

…ity. I figure one handful per serving. Vacuum food sealer or “ziploc” type freezer bags (the freezer bag version is heavier and protects better against freezer burn. 1 Large pot of boiling water 2 large bowls, one filled with cold water and ice. 1 sharp knife Instructions Step 1 – Get yer green beans! Start with fresh green beans – as fresh as you can get. Step 2 – Wash the green beans! I’m sure you can figure out how to rinse the green beans in p…

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged freezing, green beans | Comments Off

At the Farmstand: January 25-31

January 24, 2018 – 2:51 pm

…Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc. Greenfield Highland Beef • Beef Bratwurst • Ground Beef • Italian Sausage links • Eye of the Round Steak • Top Round & Eye of Round Roasts • Rib & NY Strip Steaks • Delmonico Steaks • Stew Meat Pantry & Prepared Foods • Applesauce – Maple Cinnamon & Pure • Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species • Chimichurri Sauce – Sage, Mint & Regular • Curried Green Tomato Pickle…