Recipe of the Week

This week we have a whole Southern inspired meal to whet your appetites. Try it, we did, and it was delicious!!

Tomato and Watermelon Salad
by Emma, inspired by Good Luck Restaurant 😉
Cherry tomatoes, halved
Watermelon, cut into 1 in cubes
1 jalapeño pepper, seeds removed and minced
1/2 red onion, minced
Cider vinegar
Olive oil
Salt & pepper
Place jalapeño and red onion in 2 T. vinegar to macerate for 10 minutes. Drain and mix 1 T. of the vinegar with 4 T. olive oil, a pinch of salt, and freshly ground black pepper. Toss this dressing with the cherry tomatoes, watermelon, reserved onions and jalapeños. Taste for acidity, add the remaining tablespoon of vinegar if desired.
Braised Collards (or any green for that matter)
By Emma
Collards, or kale, or swiss chard, rinsed and coarsely chopped
2-4 cloves garlic, minced
1 onion, diced
Olive oil
Salt & pepper
Cider vinegar
BBQ sauce or molasses
Heat olive oil in a deep pan. Sauté onion until tender. Add garlic and cook until fragrant, about 2 minutes. Add the greens and a splash of water, salt and pepper, and cook covered, stirring occasionally, until tender, about 10 minutes. Add a quick splash of cider vinegar and about 3 T. BBQ sauce (we like Stubbs) or 1 T. molasses, whichever you are using. Continue to cook until the greens are very tender. Collards can take another 10-15 minutes, kale just another 5.
 
Fried Chicken
adapted from Cal Peternell’s “12 Recipes”
Use boneless chicken breasts and wings.
Season with salt and pepper.
Heat a cast iron pan with enough oil to either SHALLOW fry or DEEP fry, your choice. Just flip if shallow frying.
Coat the chicken with yogurt and then dredge in all purpose flour. Shake off excess flour. Drop a flour covered piece of yogurt into the oil to check for temp. If it bubbles nicely it’s perfect. No bubbles, not hot enough. Crackling, then it’s too hot.
Add the chicken and cook until an internal thermometer reads done (165 degrees).

Recipe of the Week

Tomato Panzanella
Modified from “Tartine Bread” by Chad Robertson
This is a classic Italian bread salad.

Roasted Croutons:
2 T. olive oil
Salt
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese


Tomato Vinaigrette
2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
Pinch salt
½ C. olive oil

1 cucumber
1 small bunch basil, stems removed

Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.

Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.

Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.

In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.

Recipe of the Week

Tomatoes with Thai dressing

from River Cottage Veg by Hugh Fearnley-Whittingstall

2 pounds tomatoes
sea salt and freshly ground pepper
6-8 mint leaves, shredded

For the dressing:
1/2 to 1 small fresh hot chile or a good pinch of dried chile flakes
1/2 garlic clove, crushed with a little coarse salt
1 T. balsamic vinegar
2 t. rice vinegar or cider vinegar
2 t. sesame oil
1 t. clear honey

For the dressing, halve, seed, and very finely chop the fresh chile, if using, until it almost forms a paste. Whisk together the garlic, balsamic vinegar, rice vinegar, sesame oil, and honey until the honey has dissolved into the mixture, adding the chile by degrees to achieve the heat you want.

Thickly slice the tomatoes and arrange them on a large platter or on individual plates. Season with salt and pepper, trickle over the dressing, and sprinkle over the mint. Serve immediately.

Halfway Through the Season

Things at Pachamama Farm are in full swing now that we’re in the height of the season. This was Week 8 of the CSA, and the share bags were filled to over flowing. We made it past the heavy rains in June, when we lost some crops to flooded fields. Fortunately the tornado that touched down in Farmington in mid-June missed us by 3 miles. July brought much needed hot, sunny days, and abundant harvests have followed.

August has us busy seeding for fall crops– more carrots, beets, and radishes, as well as rapini, fennel, collards, daikon, lettuces, and baby greens. We’re looking forward to a great second half of the 2015 season.

Here is a gallery of photos from June and July that will give you an idea of what’s been happening at Pachamama Farm.

 

Nestled beside a drumlin in Farmington, NY