Friday, June 15, 2007

Farm to Table

This is part of a new segment I'm offering CSA members over on our "professional" blog, but if I put it here as well, then I can take advantage of blogger's automatic sizing and storing of photos, which wordpress doesn't offer me. Plus, it gives me two posts for the price of one.

The plan is to help CSA members visualize what they can do with the different foods in their bags, maybe give them some fresh ideas while marketing at the same time.

Dinner on Wednesday:
Heritage chicken brushed in olive oil and sprinkled with thyme and rosemary, slow cooked on the rotisserie grill.

Salad with purslane, black seeded simpson and red salad bowl lettuces, green onion, garlic scape, and sunflower seeds with a creamy horseradish dill dressing. For the dressing I combined olive oil, cider vinegar, sea salt, horseradish greens, dill and a generous dollop of creamy horseradish condiment and whirred it all in the blender for a few seconds.

Herb Focaccia for the bread machine:
10.5 ounces warm water
4 tbsp vegetable oil
1 cup whole wheat pastry flour
3 cups bread flour
1 tsp sea salt
1 tsp sugar
2 tsp yeast

Roll out dough into a rough square or rectangle, cover and allow to rise again for approx. 20 min, though this step can be skipped if you're in a hurry. Brush with olive oil and garlic, add chopped dill, thyme, rosemary, parsley, garlic scapes, chives and coarse sea salt. Bake in oven for about 10-12 minutes on pizza stone for best results.

Wine: Santa Julia Chardonnay, a reasonably priced tasty white wine from Argentina; although I prefer their Torrontes, both are quite good for the price.


Madeline said...

Wow. I am so impressed with what you've done at your farm. You are a power house. I'd vote for you.

I have to create a professional web site with blog soon as the restaurants have requested a site and I think it will help with getting school groups to come for field trips. We have done some of this in the past and are looking to put more energy into it for more income. The recipes are so helpful for unusual vegetables especially. We've done a bit of that at the market. I love that you included a wine recommendation.

Christy said...

I made your focaccia recipe and we all enjoyed it.

Danielle said...

Oooooh, Christy, I'm so glad you enjoyed it! It's one of my favorite "fast" breads to make if I forget to get the dough in for ciabatta or french for dinner.

Thanks for the kudos, Madeline—you're so sweet. I can't wait to see your place. I'm very serious about making a visit. Now when I see you guys, I'll at least know enough to know what questions I want to ask!