BLUE MOON
FARM RECIPES
This page will be updated from time to time,
so print it out!
An important thing to note here is that,
while we LOVE to cook, we HATE to measure, so taste it often, and make
the recipe your own! If you think it needs something else (probably
salt! We don't use much.), add away!! Let us know how you like it,
or how you improved it!
-
KENTUCKY
COLCANNON- This is from our friend Ronni Lundy's cookbook "Butterbeans
to Blackberries", page 88
Serves 6.
2 quarts water
1 pound fresh kale
4 medium-sized Yukon Gold
potatoes
2 tablespoons olive oil,
plus more for the baking dish
1 teaspoon kosher salt
(use less if your broth is canned, or heavily salted homemade)
1/2 medium-sized sweet
white onion (and we , of course, would also add a green garlic or two!)
1 1/2 cups hot chicken
broth
Preheat the oven to 350
degrees. Liberally oil a 2-quart baking dish that is about 2 inches
deep.
Bring the water to a boil in a large pot. While it heats, rinse the
kale thoroughly, stripping the leaves off the stems. Trim the stems
and put them in the water when it begins to boil. Cover and cook
10 minutes, then add leaves and cook another 5. (NOTE-If
using our tender kale, leaves can be left whole, and only cooked 5 minutes)
Drain in a colander and set aside until cool enough to handle.
While the greens are cooking, peel the potatoes and slice them in rounds
less than 1/8 inch thick. Mix the olive oil and salt in a large bowl,
add the potato slices, and toss to coat. Slice the onion half into
1/4-inch-wide crescents (slice green garlic into 1/4-inch rounds) and set
aside.
Make a layer of 1/4 of the potato slilces in the bottom of the baking dish.
Sprinkle 1/3 of the onion crescents (and green garlic) over it. Chop
the kale stems fine and sprinkle them over the onions. See
note above and if using our kale, use 1/3 of cut kale for this layer.
Make another layer of potato slices, followed by a layer of onion (and
garlic). Cut half the kale leaves into strips about 1/2 inch wide.
(Just grab about half the kale, lay it on a chopping board, and cut through
the mound. You don't have to be precise.) Layer the kale over
the onion (and garlic), then add layers of potato, onion, garlic, and the
rest of the kale, cut the same way. Top with potato slices, drizzling
any remaining oil and salt evenly over them.
Pour the hot chicken broth over all and cover securely. (Use aluminum
foil if your baking dish doesn't have a cover.) Bake for 1 hour.
Remove the cover and bake 30 minutes more. Serve warm.
"NOT
YOUR AVERAGE" CRANBERRY SAUCE- If you think cranberry sauce comes in
a can, you won't believe how great it can taste! I know it sounds
strange, but the proof is in the pudding, as they say! (By the way,
fresh cranberries freeze beautifully, so buy them around the holidays when
they're easily available, and freeze for use year 'round)
Into a medium saucepan
put:
1 Bag Fresh Cranberries,
washed and drained
1 Cup Water
1/2 Cup Honey
1 Large Apple or Pear,
peeled, cored and cut into cubes
1 Medium Jalapeno Pepper
(Optional) finely minced
(remove seeds first lor a little less heat!!)
1-2 Cloves Blue Moon Farm
Garlic, minced
1/2 to 3/4 inch Freshly
Grated Ginger Root
Bring to a boil, then simmer
until cranberries pop.
Serve warm or cold.
BLUE
MOON "FRIES"- Here at Blue Moon Farm we practice an extremely low-fat
diet. We have found a dash of our
garlic powder to be invaluable in many recipes to perk things up!
This is one of our favorites:
Preheat
oven to 400 degrees.
5 Large
Baking Potatoes
1 TBS.
Olive Oil
Blue
Moon Farm Garlic Powder to taste
Scrub potatoes (&
pare if desired). Slice into rounds or wedges into a bowl large enough
for tossing. Toss with olive oil. Sprinkle with Blue Moon Farm
garlic powder to taste, toss again.
Spread on a cookie sheet
and bake for 20-25 minutes or until golden brown.
Serve with hot (spicy)
ketchup or balsamic vinegar for dipping.
-
Variation- Try using
sweet potato slices! Incredibly good!!
THE
WORLD'S EASIEST GARLIC TOAST- This is hands down the quickest,
most delicious garlic bread EVER!!
Any bread will do, but we prefer a hearty, crusty loaf. Toast slices
in toaster or under broiler until surface is rough. Rub a fresh,
peeled Blue Moon Garlic clove over the surface of the bread. The
rough surface will act as a grater. Delicious and (depending on your
bread) fat-free!
Variations-
-
In the summertime, take a
half of a fresh tomato and rub the garlic toast surface with it too!
-
For a "splurge" drizzle
the rubbed toast with extra virgin olive oil.
-
Try a slice of tomato on the
toast, and place some fresh basil leaves on top!
SATURDAY
MORNING OMELET- Add 2-6 finely minced cloves Blue
Moon Farm garlic to a lightly oiled hot skillet just before pouring
in your favorite omelet blend. The toasty garlic will infuse your
eggs with delightful flavor!
(As an aside- If you are
an EggBeaters user, it is easy to make your own at a substantial savings:
Separate eggs, mix 1 TBS. cornstarch with 1 tsp. water for each 3 egg whites.
Beat all together, add a touch of soy sauce for color and flavor (or a
drop of yellow food coloring, if you prefer).
MEATS
AND FOWL- Use a sharp knife to poke small slits in your chicken,
turkey, steak, or pork, lamb, or beef roast. Cut raw peeled
Blue
Moon Farm garlic into slivers and stick in each of the slits before
cooking. Makes your house smell great while it cooks, and tastes
wonderful!!
PASTA-
Fresh garlic either minced or squeezed in a press onto a plate of hot pasta
before the sauce goes on imparts lots of flavor! Add some
fresh basil leaves under the sauce too!
LINGUINI
with GRILLED SHRIMP & BLACK OLIVES- from Eating Well magazine 3/95
1LB medium Shrimp
Salt & coarsely ground
Black Pepper
3/4 LB Linguini
1 TBS Extra Virgin Olive
Oil
6 large Garlic
Cloves, peeled & thinly sliced lengthwise
4 Tomatoes, coarsely chopped
1/2 Cup brine-cured Black
Olives, pitted and coarsely chopped
1/2 Cup Fresh Basil, chopped
1/2 Cup freshly grated
Parmesan (optional)
Prepare grill. Thread
shrimp onto skewers, sprinkle with salt & pepper. Grill over
medium-hot fire until just opaque throughout, 3-4 minutes per side.
Remove from skewers, cut into 3-4 pieces and set aside.
While shrimp is grilling,
cook linguini in a large pot of boiling salted water until al dente, about
8 minutes. Drain, but do not rinse.
Meanwhile, in a large
skillet, heat oil over medium heat until hot, but not smoking. Add
garlic and cook, stirring frequently, until it just starts to brown, about
2 minutes. Add tomatoes, olives, the grilled shrimp pieces and cooked
linguini. Cook, tossing, until heated through, 2-3 minutes.
Transfer to a large bowl, mix in basil, and season with salt & pepper
to taste. Top with cheese, of using, and serve.
GRIDDLE
CORNCAKES- These are scrumptous made with fresh corn!!
In a large mixing bowl,
mix together:
3 Cups Cornmeal
1 Cup Whole Wheat Flour
1 TBS Baking Powder
1/2 Tsp Salt
In a medium bowl, mix together:
3 3/4 Cup Milk
2 Egg Whites
2 TBS Olive Oil (or canola)
Kernels from 4 Ears of
corn
4 Cloves Garlic
1 tsp Ground Cayenne Pepper
Stir wet contents into
dry until well mixed.
Ladle like pancakes onto
an oiled griddle. Cook until nicely golden brown on both sides.
Serve with chili or soupbeans
for a hearty meal.
GREEN
GARLIC SOUP- A great way to use the first tender spring garlic of the
year.
For this recipe you'll
need 2 bunches (6-8 stalks) of green garlic.
Cut the shoots into thin
rounds. Saute the green garlic rounds in 2 TBS butter for about 10
minutes over a low flame.
Wash 3 small white potatoes
and cut them into pieces (do not peel).
Place the potatoes and
sauteed green garlic in a sauce pan and add 3 cups of chicken broth.
Cook covered for about
30 minutes.
In small batches in your
blender, puree the soup until it is smooth like velvet.
Return to the saucepan
and add more broth if it is too thick.
Add salt and pepper to
taste and reheat.
When hot, add 2-3 TBS
white wine vinegar and serve.
Serves 2.
PICKLED
GARLIC- We often share samples of our pickled garlic with folks at
the farmers' market, who ask us to share our recipe as well! We adapted
this from a 1990 National Gardening Magazine recipe.
Peel garlic cloves.
Place in sterilized 1/2 pint, pint, or quart canning jars. Cover
with boiling water and let stand for 10-15 minutes. Pour off the
water and repeat the procedure. Meanwhile combine vinegar (red,
white, or cider) with a selection of your favorite herbs (basil & oregano
are very good) and chopped cayenne or jalapeno pepper to taste (black pepper,
salt optional). (Herbs are also optional- hot peppers alone are great!)
Bring vinegar to a boil. Pour over garlic in jars to fill.
Seal with sterilized lids and rings. Process in boiling water bath
10-15 minutes. We like to allow 3-4 weeks before eating, but sometimes
we just can't wait!
Use as an unusual addition
to relish trays, or with cheese and crackers for hors d'oevres.
BLUE
MOON FARM "GARTINI"- Use pickled garlic above in place of or in addition
to the olive in your martini!
ROASTED
GARLIC- Even the spiciest garlic is mellow and nutty after roasting!
Select large-cloved
bulbs, any variety. Place in a garlic roaster, an oven
or microwave-proof dish, or on a square of foil. Add a couple of
tablespoons of liquid- chicken or vegetable broth, wine or water.
Sprinkle with a pinch of your favorite herbs (optional). Cover roaster
or tightly seal foil. Bake in a 350 degree oven for 45-60 minutes
(depending on size of bulb), or in a microwave on HIGH for approximately
4 minutes (then let stand 5 minutes). Cut cloves and scoop out soft
spreadable garlic for crackers, cheese, toast, steak, vegetables, sauces
etc.
NOTE- It's better to check
the progress of your garlic part way through the baking process than to
over-cook!!
TOFU
SALAD DRESSING- Trying to add more soy to your diet? We
are! And here's an easy and delicious way to eat soy on your salads.
1/4 LB Tofu
1 Large Clove Garlic
1 Medium Fresh Tomato
(no need to peel or seed)
1/4 Cup Vinegar
1/4-1/2 Tsp. garlic
powder
2 TBS Olive Oil
1 Inch Freshly Ground
Ginger (optional)
Ground Pepper (Black,
White or blend) to taste
Soy Sauce to taste (optional)
OZARK
PUDDING- We're not big dessert eaters, but I found this recipe
in a recycled newspaper at our food CoOp. One night this winter we
were craving something sweet, and this was perfect! It's so quick
and easy, and there aren't any exotic ingredients!
Here's what the person
who submitted the recipe said:
"This recipe is from a
1949 cookbook called Congressional Cookbook and was submitted by
Mrs. Harry S. (Bess) Truman, former First Lady."
1 Egg
3/4 Cup Sugar
2 Tbs. Flour
1 1/4 tsp. Baking Powder
1/8 tsp. Salt
1/2 Cup Nuts, chopped
1/2 Cup Apples, uncooked,
chopped
1 tsp. Vanilla
Preheat oven to 350 degrees.
In medium bowl, beat egg
and sugar until very smooth. In another bowl, mix flour, baking powder
and salt. Add to egg mixture. Add apples, nuts and vanilla.
Bake in buttered pie pan 30-35 minutes. Serve with whipped cream
or ice cream.
Note- The pie pan I used
was 10" and I think a smaller one would be better, or perhaps an 8" cake
pan?
We love feedback! Please write with your
comments:
BLUE MOON FARM 3584 POOSEY RIDGE ROAD RICHMOND, KY 40475
This page last updated 2-10-03