Thistle Byre Farm

How to store squash, potatoes, and apples for winter

2011-10-21T08:13:00.000-07:00

Winter is fast approaching and now is the time to stock your house up with local produce. Thistle Byre Farms sells squash, potatoes, and apples for winter. Place your winter storage produce order now. Please e-mail us by Wednesday before market so we can ensure that we bring enough produce to market.

One trick to storing produce for winter is NOT to wash the produce before storing. Resist the urge to wash your potatoes, apples, and squash before putting them in long term storage. Another key thing to remember when storing your produce is to handle it gently. Bruises and lacerations on your produce will cause your food to spoil quickly.

Winter squash such as acorn, butternut, buttercup, and hubbard all should be stored in a cool (45 to 50 degrees F) dry place that is well ventilated. Your basement, root cellar, and garage can all be good locations for your winter squash. Squashes can be hung on the ceiling with mesh bags for easy storage if shelf space is limited. Plus the mesh bags allow for a lot of ventilation. Do not stack your squash more than 3 ft high. Most squashes will last 3 months if properly stored.

Potatoes need a dark, cool (35 to 40 degrees F is optimal but they can also store well at 45 to 50 degrees), and well ventilated home. Do not wash the potatoes before storage. The potatoes should be stored in a well-ventilated storage unit such as bushel basket or card board box with ventilation holes. Potatoes that are properly stored can last several months in storage.

Late ripening apples store the best. Examples of late ripening apples are Fuji, Winesap, Honeycrisp, Rome, Northern Spy, and Jonathan. Small and medium sized apples store the best. Apples should not be bruised when placed in storage. Wrap apples in one layer of newspaper to prevent them from touching one another. Store the apples in a heavy duty box with layers of woodchips or straw in between all the layers. The apples should be kept in a cool (45 to 50 degrees F), well ventilated place such as the garage or basement. Do not allow the apples to freeze. Do not store apples in the same location as potatoes because the apples will spoil faster when stored beside potatoes.

For more information please visit:

eHow

Gardeners Supply Company

Michigan University Extension Office

North Carolina Cooperative Extension Service

Apple Upside Down Cake

2011-10-06T07:32:00.000-07:00

Apples are here! We have a rainbow of sweet apples to choose from at our market stand. Apples are one of the quintessential fall crops that help define fall flavors and scents. A grocery store apple out of season lacks the sweet apple smell that an in season local apple produces. Every year our family makes a plethora of apple recipes to celebrate this beautiful seasonal crop.

This apple upside down cake comes from Abby’s family farm growing up. This one of Abby’s favorite seasonal recipes and this may become one of your favorite seasonal recipes too. This apple upside down cake is very simple to prepare. The cake comes out very sweet with hints of cinnamon complimenting the apples. The apple layer is bit crunchy giving the cake a nice crust. A small piece of this cake will satisfy your sweet tooth.

Ingredients (makes 8 x 8 in cake)

¾ cup butter

¾ cup brown sugar

½ tsp cinnamon

3 c sliced apples

1 ¼ c flour

1 c white sugar

1 ½ tsp baking powder

¾ c milk

1/3 c shortening

1 egg

1 tsp vanilla

Directions

In a greased 8 in square pan melt butter. Mix in brown sugar and cinnamon. Stir in sliced apples until coated. Mix remaining ingredients, spread over apple mixture. Bake 350 F for about 35 minutes, or until cake is light brown and firm to the touch. Cool 20 minutes, and then turn out on plate. Serve with whipped cream or ice cream.

Sour Cream Apple Squares

2011-09-29T18:32:00.000-07:00

This week's recipe is very special because it is an Abbott family special. This recipe was developed by Abby's family on their farm in up state New York. This recipe will remind you of simple times with its simple flavoring and preparation. This dessert is very easy to prepare. The apple squares are very moist and super sweet with a slight crunch from the pecans. The other trick to this recipe is not to grease your baking pan. Adding extra grease to your baking pan will over cook the crust. The squares will come out of the pan easily even without grease. If you are preparing this recipe for a party, then you can cut the squares small because a small amount of this dessert will satisfy your guests' sweet tooth.

Equipment

13 x 9 x 2 in oven safe pan

Ingredients

2 c all purpose flour
2 c brown sugar packed
1/2 c butter, softened
8 ounces sour cream
1 egg, slightly beaten
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 c chopped pecans
2 c finely chopped apples, I used sweet apples

Directions

Combine flour and brown sugar in a medium bowl. Cut in butter mixture resembles course meal. Firmly press 2 3/4 c mixture evenly in ungreased baking pan, reserving remaining mixture. Add next 6 ingredients to reserved mix. Beat well. Fold in pecans and apples. Pour filling over crust in pan. Bake 350 degrees F for 35 minutes or until filling is firm. Cool. Cut into 2 inch squares.

Midwest Chili

2011-09-23T11:00:00.000-07:00

Purdue football season has started and that means it is time for tailgating! Chili is the perfect thing to make during a football party and with Thistle Byre Farms stew meat it can also be lean and healthy. Adding a lot of beans to this chili allows the chili to feed a lot of people while still being on a budget. You can adjust the heat level of this chili by adding more or less peppers. I recommend adding a single jalapeno at first and then add more jalapenos to taste after the first jalapeno has had time to cook into the chili, about 30 minutes. Cooking this chili on low for several hours allows all the flavors of the chili to melt together and gives the stew meat a nice tender texture. This chili also freezes well, so you can make one large batch for many meals to come. To reheat the chili, allow the chili to thaw to room temperature and then place the chili in a pot with 1/4 cup of water per serving and cook over medium heat until warm all the way through. This chili is excellent with corn bread or on top of a bed of noodles. You can also add toppings to this chili like green onions, sour cream, cheddar cheese, or chopped onions.

Ingredients

5 lbs of Thistle Byre Farms Stew Meat

25 tomatoes, chopped (I used Roma)

2 cup beef broth

1 pound dry kidney beans, soaked over night

1 pound dry red beans, soaked over night

3 onions, minced

4 cloves garlic, minced

4 bell peppers (I used red, orange, and brown peppers)

¼ cup chili powder

1 tbsp cumin

1 tbps coriander

1 jalapeno plus more to taste

Directions

1. In a heavy bottom pan with a small amount of canola oil or lard, sear the stew meat over high heat. You do not need to cook the meat all the way through. You just want to get the meat brown on all sides.

2. In a large stockpot, add all the ingredients and mix well. Heat the stockpot over medium high heat to bring the chili to a boil. Once the chili is boiling turn the heat down to a simmer. Allow the chili to simmer for 6 hours. For the jalapenos, start by adding a single jalapeno to the chili. After 30 minutes of simmering, taste the chili and add another jalapeno, if desired. Allow the chili to simmer for another thirty minutes before tasting the chili again and adding more jalapenos, if desired. Continue this process until the desired spiciness of chili is reached.

3. Serve warm over a bed of noodles or with corn bread. Add any desired toppings such as cheese, sour cream, green onions, or fresh onions.

4. Store any extras in the refrigerator for 1 week or 6 months in the freezer.

Easy Baked Peaches

2011-09-16T06:55:00.000-07:00

Peach season is here, and now is the time to stock up on beautiful ripe peaches for eating fresh, making desserts, or for canning. Peaches are an excellent source of niacin, thiamine, potassium, calcium, and Vitamin A. The only downside to peaches is that they don’t last forever at the farmers market, so if you want to enjoy this beautiful summer fruit, then now is the time to indulge in peaches.

In this very simple and delicious dessert peaches are baked in a very light oat strudel topping and served with a small dollop of yogurt on top. This dessert tastes great and has fewer calories than a traditional peach crisp. Plus, these baked peaches are much easier to prepare than a peach crisp.

Ingredients (serves 4)

2 peaches, sliced in half and pits removed

¼ cup oats

1 tbsp canola oil or neutral tasting oil

2 tbsp maple syrup

4 tbsp Greek yogurt

Directions

1. Preheat oven to 350 degrees F.

2. Place the peaches peel side down on a baking sheet.

3. In a small bowl, mix the oats, canola oil, and maple syrup. Fully coat the oats.

4. Spoon the oat mixture on top of the peaches.

5. Bakes the peaches at 350 degrees F for 15-20 minutes or until the peaches are tender and the oat mixture has turned golden brown.

6. Place the peaches on a plate and spoon 1 tbsp of yogurt on top of each peach. Serve warm.

Tuscan Baked Eggplant

2011-09-09T11:33:00.000-07:00

Eggplant season is in full swing at Thistle Byre Farms. We have lot of colorful eggplant varieties from skinny purple Japanese eggplants to big pear shaped white eggplants with many varieties in between. Eggplant is a very versatile vegetable with a neutral flavor making it perfect for just about any type of seasoning.

Eggplant is excellent grilled or baked in the oven as the days get chillier. In this recipe, we baked eggplant, but you can easily grill the eggplant on a nice fall day. We used fresh sage and rosemary to give the eggplant a Tuscan flavor. You can pair this eggplant with a nice bottle of medium body red wine and a Thistle Byre Farms steak from the grill for a perfect romantic meal. To make the sage in this recipe pop, try rubbing the sage leaves together before mincing the sage. Rubbing the sage will bring out the aromatics in the sage.

Ingredients (serves 2 as a side)

3 tbsp olive oil

1 clove garlic, minced

1” sprig rosemary, minced

5 sage leaves, rubbed together and minced

1 tsp balsamic vinegar

1 eggplant, sliced

Sea salt, to taste

Directions

1. Mix the olive oil, garlic, rosemary, sage, and vinegar together. Place the oil and slice eggplant in an airtight container. Shake the container to make sure that the eggplant is full coated in the marinade. Let eggplant marinate for 3 hours to 24 hours.

2. Preheat the oven at 350 degrees F.

3. Bake the eggplant for 10 minutes or until the edges are slightly golden brown. A larger eggplant may require up to 30 minutes of baking time.

4. Sprinkle with sea salt and serve warm.

Fresh Cherry Tomato and Basil Salad

2011-08-12T06:20:00.000-07:00

Salad does not have to be green leafy vegetables. During summer color your plate with a fresh cherry tomato salad. Choose a variety of different colored cherry tomatoes to give your salad a variety of flavors. This salad is a breeze to prepare because the tomatoes do not require slicing. Eating healthy does not have to be laborious or boring especially during summer when all the fun summer produce appearing at market. If you love heat, then try slicing some spicy peppers into your tomato salad otherwise you can keep this salad mild with just basil and tomatoes. Cucumbers would also make a fun addition to this simple salad. You can also try experimenting with different herbs like parsley, dill, and oregano to suit this simple summer salad to your tastes.

Ingredients (serves 2)

30 cherry tomatoes

4 basil leaves, chopped

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

Optional Ingredients

1 bell pepper, chopped and seeds removed

2 Serrano peppers, chopped and seeds removed

¼ cucumber, chopped

3 springs parsley, stem removed

3 sprigs oregano, stem removed

1 small sprig dill, stem removed

Directions

1. Add the tomatoes and basil to a bowl and mix well. Add optional ingredients to the bowl and mix well.

2. In a small bowl, mix the olive oil and vinegar together. Pour on top of the tomatoes.

Reinvent your BLT Sandwich

2011-07-28T09:09:00.000-07:00

Summertime at the market is wonderful with all the abundance of fresh, local, and healthy produce, so why are you still eating the basic bacon lettuce tomato sandwich that you grew up with as a kid? It is time for a change. This year give your taste buds a little adventure and try some summertime flavors on your BLT sandwich. An egg from Thistle Byre Farm makes an excellent addition to your BLT. Why not exchange the lettuce for kale in your sandwich for a bolder flavor and more folic acid than iceberg lettuce? Thistle Byre Farms will have kale and chard available for most of the summer. A slice of grilled eggplant also makes a fun addition to a basic BLT sandwich. Summer is basil season, so why not lather your bread with pesto mixed with mayo for a unique summer flavor?

To help you get enjoy your BLT this summer, Thistle Byre Farms is offering 20% off traditional bacon this week only. Come stop by our stand for fresh bacon, kale, tomatoes, and eggs.

Easy Cheese Fondue for Ring Bologna

2011-07-18T11:21:00.000-07:00

This is an exciting week at Thistle Byre Farms because we are rolling out a new ring bologna and a summer sausage that is perfect for snacking. Here the ring bologna is featured with a quick and easy cheese fondue that is perfect for a fondue party or as an appetizer. Thistle Byre Farm ring bologna is mild and slightly sweet. The ring bologna is very versatile and can be eaten plain or with cheese and bread. Thistle Byre Farm ring bologna reminds me of a very mild salami without the salt or the MSG. The texture of the ring bologna is nice and firm but not hard. The size of the ring bologna is perfect to place on top of cracker.

Since the ring bologna is so mild, I decided to pair the ring bologna with a mild cheese fondue. Strong flavors can easily overpower the ring bologna, so I veered away from sharp cheddar cheese and stinky cheeses. Instead I chose to make a fondue with Colby cheese, mild cheddar cheese, and Havarti cheese to make a creamy and mild cheese fondue. To dip in the fondue, I cut up two apples (one green and one red), the ring bologna, and a half a loaf of French bread. You can also dips carrots into this mild cheese fondue. The plating of this fondue is colorful and fun. Keep the fondue on warm during a party and watch your guests devour the ring bologna along with the other goodies.

Ingredients (serves 4 for a main course or 8 for appetizer)

1 cup dry white wine (cheap but drinkable wine)

1 lb cheddar cheese, shredded

1 lb Colby cheese, shredded

½ lb Havarti cheese, shredded

2 tsp heavy cream

Cornstarch (optional; we do not use it but some people like a very thick fondue)

1 package Thistle Byre Farm ring bologna, casing removed and sliced

2 apples, cut into chunks

½ loaf stale French bread, cut into chunks

Equipment

Electric Fondue Pot or Saucepan and mini crockpot

Skewers

Directions

1. Place white wine in fondue pot or in saucepot over medium heat. Heat until simmering but not boiling.

2. Slowly add the cheese to the hot wine while stirring constantly.

3. Add the heavy cream to the fondue. Stir.

4. If you want a thick fondue, then add the cornstarch now. Take 2 tsp of cheese sauce and mix it with 1 tsp of cornstarch then add the cornstarch and cheese mixture to the fondue to prevent clumping. Stir well. Keep adding more cornstarch in small amounts using the same method until the desired thickness is reached. We choose not to thicken our fondue which causes a thin layer of liquid on top of the thick cheese layer. We have found that this liquid on top protects the cheese and allows it to stay fresh through an entire party. If you thicken the fondue, then the fondue needs to be eaten quicker, and it is easier to burn.

5. If you are using a saucepot, then transfer the cheese to the crockpot now. Put the crockpot on low.

6. Stab the ring bologna with a skewer and dip into the cheese. Enjoy! You can try different varieties of apples, breads, and other vegetables to dip into the fondue along with the ring bologna.

Stuffed Sausage and Squash Lasagna

2011-07-07T16:56:00.000-07:00

The Thistle Byre Farms stuffed sausage is my favorite Thistle Byre Farm sausage that I have tried so far. I cannot rave enough about this sausage. The sausage is very mild and perfectly seasoned to accentuate the pork flavor. This is an excellent sausage for people who love the taste of pork and do not care to cover up their meat with spices. The Thistle Byre Farms stuffed sausage is great on the grill in place of hot dogs for kids or it can make a great winter or rainy day meal when you immerse the sausage inside of lasagna.

Lasagna is easy to prepare and can be modified to fit your tastes. I made this lasagna with squash because squash is currently in season, but during spring you could make the lasagna with spinach or kale or during fall you can substitute the squash for pumpkin. The trick it is to pick a vegetable that you enjoy eating normally. The seasoning for the tomato sauce can be modified to fit your tastes as well. I used basil, thyme, and oregano to season the tomato sauce, but you can easily use other more exotic spices like red pepper and all spice to change up the flavor of the lasagna. Cheese is another essential component of lasagna. Different cheeses bring different textures and flavors to lasagna. I always use freshly grated cheeses when making lasagna. Pre shredded cheese from the grocery store generally tastes like plastic. The extra time spent grating cheese is well worth the effort. For this lasagna I used a little parmesan cheese which has a nice sharp bold flavor intermixed with lots of mozzarella cheese to give the lasagna a cheesy texture. For the top layer, I added shredded Havarti cheese because Havarti cheese melts perfectly and has a wonderful creamy taste and texture.

Ingredients

9 lasagna noodles

2 tsp lard

1 pound Thistle Byre Farms stuffed sausage

1 leek, finely chopped

1 clove garlic, finely chopped

1 cup tomato sauce

2 sprigs basil, stem remove and finely chopped

2 sprigs oregano, stem remove and finely chopped

2 sprigs thyme, stem removed and finely chopped

1 clove garlic, finely chopped

¼ cup parmesan cheese, shredded

1 pound mozzarella cheese, shredded

2 medium yellow squash, sliced

¼ pound Havarti cheese, shredded

Equipment

Cast iron pan or skillet

14 in x 11.75 in oven safe pan (or other large pan)

Directions

1. Preheat the oven to 375⁰F.

2. Prepare the lasagna noodles according to package instructions. Allow the noodles to cool.

3. Meanwhile in a skillet, heat the lard to prevent the sausage from sticking to the pan and brown the Thistle Byre Farm stuffed sausage over medium high heat. Cook the sausage all the way through, about 10 minutes. Remove the sausage from the pan and allow to cool.

4. In the hot skillet, add the leek. Cook until wilted, about 3 minutes. Add the garlic and cook until brown, about 30 seconds. Remove the leek and garlic from the pan.

5. Mix the tomato sauce with the leek, garlic, basil, oregano, and thyme. Set aside.

6. Cut the sausage into thin slices.

7. In an oven safe pan, place one layer of noodles on the bottom of the pan. In general, you should be able to fit 3 lasagna noodles on the bottom of the pan in a single layer.

8. Add the sausage on top of the noodles. Drizzle half of the tomato sauce on top of the sausage. Sprinkle the parmesan cheese on top. Sprinkle half of the mozzarella cheese on top of the parmesan cheese.

9. Add another layer of noodles.

10. Add the squash on top of the noodles. Drizzle the rest of the tomato sauce on top of the squash. Sprinkle the other half of the mozzarella cheese on top of the tomato sauce.

11. Add another layer of noodles.

12. Sprinkle the Havarti cheese on top.

13. Place the lasagna in the oven and bake until the cheese has melted and turned golden brown around the edges, about 40 minutes. Serve hot.

Ground Beef, Fennel, Potato and Mint Stuffed Kale

2011-06-23T07:39:00.000-07:00

Kale is season during this time year, so our family tries to eat as much kale as possible because it is a nutritional power house (see our post on kale chips for more information on the health benefits of kale). Also in season right now are green onions and fennel. Fennel has a very short season, so you have to enjoy this special herb now while it is still in season. Fennel contains lots of fiber, vitamin C, iron, calcium, magnesium, molybdenum, phosphorus, manganese and folic acid. Fennel has a liquorice flavor that compliments ground beef really well. In this simple recipe we combined fennel, green onion, Thistle Byre Farm ground beef, potatoes, and mint stuffed inside of a kale shell.

If kale is out of season, then you substitute cabbage leaves or grape leaves instead of the kale. I used curly kale for this recipe, but flat leaf kale would work too and would probably be easier to handle than curly leaf kale. This simple dish can serve as an appetizer at a party or can be whole meal in itself. The Thistle Byre Farm ground beef is super lean, so you do not have to worry about this filling being greasy. Thistle Byre Farm ground lamb would also be a wonderful substitute for the ground beef as well.

Ingredients (makes 20-30 stuffed kale leaves depending upon the size of the kale)

2 potatoes
1 tbsp extra virgin olive oil
1 pound Thistle Byre Farm ground beef
1 fennel bulb, finely chopped and core removed
1 green onion, finely chopped
1 spring mint, stem removed and finely chopped
Juice from 1 lemon
20-30 kale leaves, stems removed

Directions

1. In a small sauce pot, boil the potatoes until they are tender, about 10-15 minutes.
2. While the potatoes are boiling, add the olive oil to a pan and brown the ground beef in a pan over medium high heat, about 5 minutes. You may need to add extra oil to the pan if the ground begins to stick to the pan because the beef is very lean.
3. Add the potato, fennel, green onion, and mint to the pan with the ground beef and cook until the potatoes are transparent, about 3 minutes. Remove the filling from the heat and allow to cool.
4. While the filling is cooling, add the lemon juice and kale leaves to a medium sauce pot. Fill the sauce pot with water until the water level is 1 inch above the kale. Boil the kale until tender, about 3 minutes. Remove from heat and allow the kale to cool for a few minutes.
5. Gently remove one kale leaf at a time and pat dry with a towel. Place a spoonful of filling in the middle of a flat kale leaf. Roll the kale leaf around the filling and tuck in the sides. Continue with this pattern until all the filling is used. If extra filling remains, then use the rest of the filling to garnish the plate. Serve slightly warm or at room temperature.

For more information on the health benefits of fennel, then please visit Every Nutrient

Maple Sausage Rolls

2011-06-16T07:18:00.000-07:00

Maple sausage makes a great breakfast sausage, but sometimes you don’t have a lot of time to prep a nice breakfast in the morning. This is when a good plan and preparation come in handy. By spending less than an hour in the kitchen one day, you can prepare a quick and healthy breakfast for your family that will last all week. Now there is no need to drive by the fast food window or send your family off to start their day with an empty stomach.

Thistle Byre Farm maple sausage is very lean with a hint of maple flavor. The maple flavor is from real maple syrup and not from imitation maple flavoring that is loaded with chemicals. Thistle Byre Farm maple sausage is pure and sweet goodness. This sausage pairs well with the apples and thyme in these quick rolls. The rolls have a nice crispy crust and a fluffy inside that is not produced by yeast making them very quick to prepare. The rolls contain two different types of flour and oats to give the rolls a nice nutty flavor. The apple adds moisture and a hint of sweetness to the rolls while the thyme adds a savory touch to get your palate excited on a sleepy morning. These rolls will last 1 week in an air tight container.

Ingredients (makes 12 small rolls or 6 large rolls)

½ pound Thistle Byre Farm bulk Maple Sausage, cooked, crumbled, and grease drained

2 cups whole wheat flour

1 cup buckwheat flour

1/3 cup steel cut oats

1 sweet apple, finely diced

¼ cup dried currants

2 sprigs thyme, stems removed

1 tsp baking soda

1/2 tsp salt

1 tbsp sugar

1 1/2 cups buttermilk

Equipment

Cookie sheet or baking stone

Directions

1. Preheat an oven to 400⁰F.

2. Mix the sausage and all the dry ingredients together in a large bowl. Slowly add the buttermilk while stirring until soft dough is formed. You may need a little less than 1 ½ cups of buttermilk or you may need more if you dough is very dry.

3. Gently knead the bread.
4. Divide the dough into 12 pieces for small rolls or 6 pieces for large rolls. Shape the rolls into balls. Make an, ‘X’ on top of each roll about ¼ inch deep to prevent the rolls from splitting.

5. Bake the rolls on a greased cookie sheet or baking stone for 15-20 minutes or until puffy and brown.

Kale Chips

2011-06-09T10:06:00.000-07:00

Spring is here, and that means lots of greens are growing in the garden. Kale is one of my favorite spring greens because it has strong pungent flavor. Kale can be used in soups, sautéed, or baked into casseroles, but my favorite way to enjoy kale is to make kale chips. Kale chips make a healthier chip to go on the side of your grilled hamburgers.

Kale is full of vitamin A which helps the immune system, and keeps bones healthy¹. The vitamin C in kale helps to lower blood pressure and keeps the eyes functioning well¹. Kale is also a power house for vitamin K which keeps your bones and nervous system healthy¹. One cup of kale contains 36 calories and no fat making it a low calorie addition to the dinner table¹.

There are many varieties of kale. Some types of kale have flat leaves and some types of kale have curly leaves. Kale also comes in a variety of colors including green, purple, and red. At Thistle Byre Farm, we love Red Russian kale which has a beautiful red stem and veins.

In this simple kale chip recipe, I used a green curly leaf kale. I love the way curly leaf kale looks on plate after it is baked into a chip because the curls add a dramatic flair to the plate in three dimensions. The only downside to using curly leaf kale is that the edges sometimes cooks quicker than the center, so you will have to watch your oven very closely when making kale chips with curly leaves. Kale chips bake very quickly in the oven, so this is not the type of recipe where you want to pop them in the oven and walk away. Some varieties of kale will cook quicker than others depending upon the water content of the kale and the thickness of the leaves. The trick to a good kale chip is not to have the oven too hot. A very hot oven will brown the chips quickly giving them a burnt flavor. You want a cooler oven so the kale dehydrates and becomes crunchy without becoming burnt.

To season you kale chips, the sky is the limit. I love my kale chips with coarse ground sea salt, but you could spice up your kale chips with cayenne pepper, chili powder, or chipotle powder. Adding smoke paprika will give the chips a smoky flavor. Garlic powder and onion powder are also fine additions to kale chips. A mixture of all spice and white pepper gives kale chips a spicy yet earthy cooling taste to the mild cabbage flavor of kale chips.

Ingredients (serves 4)

30 kale leaves, stem removed

2 tbsp extra virgin olive oil

1 tsp coarse ground sea salt or other seasoning of choice

Directions

1. Preheat oven to 300⁰F.

2. Place the kale on a baking sheet. With a pastry brush, brush the olive oil on the kale. Sprinkle the kale with sea salt or other seasoning of choice.

3. Place the kale in a preheated oven for 10-15 minutes or until crispy but not burnt.

1 Eat This! 9 Health Benefits of Kale. Accessed June 8, 2010

Salt and Pepper Sausage with Balsamic Vinegar and Chard

2011-06-02T11:36:00.000-07:00

Every home cook needs a stash of quick weeknight meals that can be easily prepared from pantry staples. Thistle Byre Farm bulk salt and pepper sausage is the perfect base for a quick weeknight meal. The Thistle Byre Farm salt and pepper sausage is very lean and made with simple and robust flavors that compliment many different flavors making this a versatile sausage. Today I am presenting a recipe for salt and pepper sausage with balsamic vinegar and chard. I chose to serve my sausage over a bed of polenta but you can serve yours over a bed of noodles, rice, or other grain of your choice. This simple recipe can be quickly prepared and adjusted to suit your taste.

The salt and pepper sausage with chard can be made in a cast iron skillet, wok, or other heavy bottomed pot. I prefer to make this recipe in a wok because I can easily maneuver the ingredients around the pot to ensure even cooking. For example, if a smaller piece of onion cooks faster than a larger piece, then I can move the smaller piece of onion up the side of the wok to slow the cooking while leaving the bigger piece of onion towards the bottom of the pan where it will receive more heat and thereby cook faster. However, any pot of your choosing will work well for this simple recipe.

To really make the recipe shine, invest in good quality balsamic vinegar. Choosing the right balsamic vinegar is like buying fine wine. What may taste great to me may taste awful to you, so you may end up trying a few varieties before you find one that you love. Good balsamic vinegar should be syrupy, dark brown in color and both sweet and sour in perfect balance. The vinegar may have woodsy undertones amongst its sharp and complex flavor. A traditional balsamic vinegar that meets the standards of Consortium for the Protection of Balsamic Vinegar of Modena will be aged over three years in wood barrels and originate in Modena or Reggio Emila in Italy. A vinegar that meets the consortium’s high standards will have a “traditionalize” seal around the neck of the bottle¹. Cheaper imitation varieties can taste good as well especially for a fast weeknight meal. These varieties will often include cooked grapes and have wine vinegar as ingredients to get the sweet and sour combination². Very poor quality balsamic vinegars will use caramel flavorings and dyes to impart the dark brown color and add sweetness². These vinegars are not worth the money and will cause your dinner to taste acidic and unpleasant.

Chard is the other major ingredient in the salt and pepper sausage with balsamic vinegar and chard. Chard is a wonderful green that even beginning gardeners can grow with relative ease because chard can grow in poor quality soil and requires little maintenance. This is why chard is popular in many arid parts of Mexico where few crops thrive. Varieties like Swiss Chard Bright Lights will bring a burst of color to your garden or a smile to an inquisitive child’s face because the stems grow in a variety of neon colors from neon yellow to neon pink. Unfortunately, the stems are tough and fibrous and not good for eating, but they make wonderful vegetables scraps for pork broth. In this recipe, feel free to use any greens that you have on hand. Bitter kale or strong mustard greens would be a wonderful compliment to the Thistle Byre Farm salt and pepper sausage.

Onions and garlic provide the solid foundation for the salt and pepper sausage with balsamic vinegar and chard. I used a sweet yellow onion and California garlic for this recipe, but you can play around with different types of onions and garlic. A purple onion will add a slightly bitter flavor to the dish and elephant ear garlic will add a more subtle garlic flavor with hints of onion flavoring. Fresher garlic has a more subdued garlic flavor than older garlic, so you may want to add an extra clove or two if you just freshly dug up your garlic or if you just purchased your garlic from the farmers market.

Thyme and marjoram add the zest to the recipe, but you can play around with different herbs and spices to make the recipe your own. To add some extra spice to the salt and pepper sausage with balsamic vinegar and chard try adding a jalapeño or a pimento pepper. Crushed red pepper flakes will also add a little extra spice. To give this dish a Spanish flair, add one teaspoon of smoked paprika. The smoked paprika will add a smoky earthy taste to the dish that is reminiscent of traditional Spanish cuisine. This simple recipe can be remade a thousand different ways to adjust for new spring and fall greens or to add variety to your dinner plate.

Ingredients for basic Salt and Pepper Sausage with Balsamic Vinegar and Chard (serves 4)

1 tbsp Extra Virgin Olive Oil

1 lb Thistle Byre Farm Salt and Pepper Sausage, crumbled

1 onion, finely chopped

2 cloves garlic, finely chopped

4 cups chard, coarsely chopped and stems removed

2 sprgs thyme, stem removed

2 sprigs marjoram, stem removed

1 tbsp balsamic vinegar

Directions

1. In a heavy bottomed pan, wok, or cast iron skillet heat the olive oil on medium high until hot (about 2 minutes on my electric stove.)

2. Add the sausage to the oil. Adding the sausage to a hot pan of oil will sear the juices inside the meat preventing the dreaded dry meat syndrome. Do not cut the sausage up in the pan. You should crumble the sausage before it hits the pan so it will not dry out the meat and the maximum amount of flavor remains in the sausage.

3. Brown the meat until a few light pink pieces remain (about 5 minutes on my stove.) Add the onion and garlic to the pan.

4. Cook the onion until it is translucent (about 3 minutes on my stove.) If your meat starts to overcook or some of your onions begin to overcook, then remove these pieces from the pan or move these pieces up the sides of the wok. Seasoned cooks will know their pans and stove well and will be able to sauté sausage and vegetables efficiently without having to remove any bits of meat or vegetables.

5. Add the chard, thyme, marjoram and balsamic vinegar to the sausage and onion mixture. Cook the chard until it is wilted.

6. Serve the salt and pepper sausage with balsamic vinegar and chard hot over a bed of polenta, rice, or other grain of choice.

1 Westmoreland, Susan. Good House Keeping, Choosing Balsamic Vinegars

2 Swaine, Margaret. Balsamic Vinegar- A Connoisseurs Guide

Pork Broth

2011-05-18T18:43:00.000-07:00

Hello, I am Miss Nirvana of Creating Nirvana, and I am a core team member of Thistle Byre Farms. I help out to maintain this blog and send out weekly newsletters during the market season. Throughout the market season we hope to bring you recipes that focus on local ingredients that are easy to prepare. Today I am posting about pork broth which is an underappreciated but excellent type of broth. Like chicken broth, pork broth is a neutral tasting broth that can be used in the same way as chicken broth. A well-made pork broth is better tasting than any store bought broth.

To make a great tasting bone broth, always pack the vegetables and bones in the pot tightly. I use vegetable scraps and green beans as fillers to make sure that the pot is stuffed full. The fillers like the green beans and vegetable scraps can be previously frozen, but the rest of the herbs and vegetables should be fresh to ensure the best tasting broth possible. Never use dried herbs in a broth because the long slow simmer will cause the broth to taste stale. The finished broth can be used immediately, refrigerated for 5-7 days, frozen for six months, or pressure canned for one year.

Ingredients (makes about 5 quarts)

2 lbs pork bones

2 onions

2 carrots

2 stalks of celery

2 green onions

½ cup parsley, coarsely chopped

5 sprigs thyme

3 garlic cloves

4 sprigs Thai basil

4 sprigs basil

2 cups green beans

2 cups of vegetables scraps (do not include pepper seeds or rotten food), plus more to tightly pack the pot

Water

Equipment

Large stock pot

Ladle

Large strainer

2 Large bowls

Fine mesh strainer

Cheese cloth

Cover for bowl like plastic wrap or lid

Directions

1. Place the bones in a large stock pot. Tightly pack the rest of the ingredients around the pork bones. Use extra vegetables scraps to fill in any holes. Additional vegetables can be added in place in of the vegetable scraps to add more complexity to the broth. Good choices for additional vegetables are leeks, mushrooms, and bell peppers.

2. Add water to the stock pot. The water level should rise one inch above the pork bones and vegetables.

3. Heat the soup to a boil, then turn down the heat until the broth is at a gently simmer. Do not try to rush the soup broth by boiling the broth because this will cause a chalky tasting broth. During the first thirty minutes of simmering you may notice a grey or brown scum floating to the top of the soup. Using a ladle remove this scum. Continue to remove any grey or brown scum until all that is left is white foam or bubbles. Gently simmer the soup for five hours. If you are using a heavy bottomed pot, then you will probably not have to stir the broth frequently, but if you are using a regular bottomed pot, then you will have to stir the soup frequently to prevent the bones and vegetables from burning at the bottom of the pot.

4. After five hours of simmering, allow the soup to cool a little so you can easily handle the soup pot without burning yourself. Pour the soup through the large strainer into a large bowl to remove the bone and large pieces of vegetables.

5. Line the fine mesh strainer with a double layer of cheesecloth. Strain the broth through fine mesh strainer into a bowl to remove any small particles from the broth.

6. Cover the broth and place it in the refrigerator overnight to allow the fat to float to the top and solidify.

7. The next day, remove the broth from the refrigerator and remove the fat. Strain the broth again with the fine mesh sieve and cheese cloth.

8. Now you have a clear good tasting broth that can be used, refrigerated, frozen, or pressure canned. To pressure can the broth using a weighted gauge canner, process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts. For a dial gauge canner, process at 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.

Save the Date: Tuesday, April 5th at 6:00 pm

2011-03-30T19:03:00.000-07:00

Come join us at La Scala on Tuesday April 5^th at 6:00 pm for good food, great wine, and a chance to win a gift basket full of meat from our farm, a $50 La Scala gift card, and two bottles of wine.

If you can’t join us on Tuesday night, then you can still enter to win the gift basket if you eat at La Scala anytime on Monday April 4^th or April 5^th. You can make an on-line reservation to save your spot for this fun event here.

Will we be seeing you there?

Picture of Olives is from Microsoft Office and is licensed under creative commons.

Picture of tiramisu is licensed under creative commons March 31, 2006. Photo by Markus Mitterauer.

Next Delivery is March 29th

2011-03-24T21:52:00.000-07:00

The next delivery date is Tuesday March 29th outside of La Scala. Please place your order by noon on Monday March 28th. We have two great sales going on right now. First is a hamburger bundle to help you get your grilling started; get 5 pounds of ground beef for $25.00. The second bundle is a breakfast bundle to get your morning started off right; the breakfast bundle consists of Italian sausage, traditional bacon, Canadian bacon, and a hock for $25.00.