Mandolin (not necessary)
1. Wash and dry lemon and slice thin using a mandolin or a knife. Add to the bottom of the pot and cover with half the sugar. Add medium heat until sugar crystals dissolves, bring to simmer until the lemons are almost translucent.
2 Let's talk sugar. I start with a 4 to 1, fruit to white sugar ratio. This is a good jumping off point. I, personally, like the that sweet yet tart flavor of the fruit to shine. I've seen jams with as mush as a 1 to 1 ratio but find them way too sweet.
So, once your lemons are ready, add berries and the rest of the sugar to mixture. Stir until the sugar has dissolved and then crush berries with potato masher, stir completely. Slowly bring to boil over a medium high heat, stirring frequently. Cook for about 15 minutes or so. Be sure not to get it too hot and scorch your jam.
3. Once its done, add to ball jar and let it cool before putting into the refrigerator. You can keep your jam for up to a month. And of course you can can it at this time, but that's a whole 'nother blog!
1 medium head green cabbage, cut into 2 inch pieces
4 each medium potatoes, cut into 1/8ths
1 each red onion, sliced
5 cloves garlic, thinly sliced
6 leaves sage, chiffonade
4 sprigs thyme leaves
2 each clove
1 each meyer lemon, zest
6 tablespoons butter, cut into pieces
3 oz chicken stock or water
To Taste Salt and Black Pepper
Dutch oven, frying pan or braising pan with lid
Mandoline (not necessary)
Microplane or fine grater
Prep all ingredients. Add a little vegetable or olive oil to a braising pan, frying pan or a dutch oven on low heat. Add the cabbage and gently heat to wilt with no color. Season with a little salt. Once the cabbage has begun to wilt, about 5 minutes, add in the stock or water and the garlic. Continue to wilt another 3 minutes over medium low heat. Add the butter, herbs, red onions and clove, season with salt and braise another 5 minutes. Add the cut potatoes and check seasonings, add a little more salt if need be. Cover the braise with a lid and gently continue the cooking over a medium low-medium heat about 10 minutes. Check the braised cabbage and give it a stir every now and then. Test the potatoes. If you are where you need to be add the meyer lemon zest and adjust the seasonings, adding salt and black pepper to taste. Serve warm with a dollop of sour sour cream on top and some cracked black pepper.
The liquid should not reduce much and there should be no color on the cabbage or potatoes. If this is happening or does, add more liquid and reduce the heat. Try not to overcook the potatoes or break them up when stirring the pot.
Keep an eye out for the cloves, or you’ll get a surprise bite like I did!
Today I want to share with you a recipe for incredible homemade Caesar salad dressing. I know you can easily buy the bottled stuff, but if you’re never had Caesar dressing from scratch you are REALLY missing out!
This robust dressing can be used in so many different applications, but our favorite is in a “brassica” salad—a twist on the usual romaine. Brassica is the genus of plants in the mustard family that include locally grown produce like kale, collards, Brussels sprouts, cauliflower, and cabbage. All of these wonderful and great substitutes or additions the standard Romaine lettuce!
We know that Brussels sprouts can get a bad rap, but we’re asking you to give them another chance in this recipe! When fresh and properly prepared they are just as yummy as any other green that you'll find in your winter Farm Boxes. The most import part here is that you roast the sprouts until they are charred, giving a sweet carmelized flavor to your dish.
If you’ve never made dressing beyond the usual oil-and-vinegar combo, don’t worry. This recipe is super easy to follow and quick to make, though it does require just a little skill. Here are two tips from Chef Joshua to get you going:
Classic Caesar Dressing
yields 1 quart
2 egg yolks
4 anchovy fillets
½ - 1 shallot, diced
½ -1 garlic clove, depends on your preference
2 ½ tablespoons Dijon mustard
2 ounces red wine vinegar
1 ½ cups canola or grapeseed oil
1 cup Parmesan cheese, grated
1 tablespoon Worcestershire sauce
1 fresh lemon, juiced
Salt and freshly ground black pepper, to taste
This dish is great warm or cold and comes to us from Chef Joshua Day, who says, “This is one of my favorite original recipes I used in a restaurant up north. It just made sense during fall, and if you can find some arugula or broccoli flowers, they make a stellar garnish.
You’ve got this. Give it a whirl and share the results of your kitchen witchery on our Facebook page!
For most, brightly colored gourds and earthy winter squashes are relegated to nothing more than a piece of home décor or a sugary pie filling—but it’s high time the humble vegetables get their due in a savory setting!
Hard squashes are a nutritional superstar, being high in fiber and low in calories. It’s also an ample supply of beta-carotene, which is converted into Vitamin A in the body—a vitamin essential for healthy eyes.
If you’re set to receive a gorgeous fresh squash or pumpkin in your Front Porch Pickings Farm Box but haven’t worked with them before, we have the perfect starter recipe for you: Seasonal Roasted Winter Squash Soup. You can use any hard squash such as butternut, acorn, pumpkin, or a combination of squashes.
This recipe, generously provided by Chef Joshua Day of Harvest Hospitality, is simple to make but yields a comforting, healthful, brightly colored bowl of goodness. Enjoy it on its own, or with a side of garlic bread to go alongside. You may even consider using this as a first course for your Thanksgiving feast!
However you decide to enjoy it, we’d love to see photos of your final product shared to our Facebook page! You can also join us there for sneak peeks of upcoming produce, new recipes, and ideas for how to enjoy the bounty of your weekly Farm Box.
Haven’t signed up yet? CLICK HERE to learn more about our fully customizable farm boxes, filled to the brim with delicious, fresh, local produce delivered right to your door.
SEASONAL ROASTED SQUASH SOUP
1 five-pound whole pumpkin
2 cups unsalted butter (1lb) plus 2 ½ tablespoons additional
1/3 cup olive oil or vegetable oil
⅔ cup yellow onion, diced
2 garlic cloves, sliced or smashed
2 quarts vegetable stock
5 sprigs fresh thyme
½ teaspoon whole black peppercorns
1 cup maple syrup
As I sit here with my cup of tea reflecting on 2018, I realize just how far we have come since brewing up the hairbrained idea to help bridge the gap between farmers and our local community. Oh my, am I ever so grateful. I am grateful for my friends that brainstormed over cocktails, my husband who encouraged me to take the leap of faith, the farmers that work tirelessly, and the community that has wrapped it's arms around the local food movement.
In this day and age, the struggle to survive is too real for our farms and the struggle to maintain good health is too real for so many in our home state. But last year, thanks to our community, we delivered over 16,000 local, sustainable orders --- providing more than 70 different farmers and artisans with just compensation for their hard work and over 700 families with REAL food.
Be proud! Together, we are making a difference. And it is in this spirit, I want to thank you from the bottom of my heart for your honest support and to wish each day of the new year be filled with health, prosperity, and a ton of LOCAL veggies!
Happy New Year,
Amie & the FPP Team
Have a holiday tradition that you can't do without? My husband grew up eating manicotti and pignoli cookies at Christmas and well, let's just say, he didn't have to twist my arm to keep this family tradition going. Fresh homemade pasta? Oh yes please. But these puffy little almond flavored cookies are delightful. I have to hide a few just to be sure that I get some! I've included the recipe below.
It’s that time of year, the mad dash to the holidays. But don’t fret, Front Porch Pickings has just what your foodie friends will love! Here are a few gift ideas to choose from:
Camp Craft Cocktail Kits Get fancy and give the gift of great cocktails. I’ve been to enough White Elephant gift exchanges to know that the alcohol-themed gifts are the ones people truly want. Don’t be that person who tries to re-gift a 2018 desk calendar. Be the hero!
The inner baker in me always comes out during the holidays. There's nothing better than warm homemade breads, cookies or muffins. And now, you can make it even better by milling your own wheat at home! When you mill your own wheatberries into fresh flour, what you'll get is nutritious whole wheat flour where nothing has been added or removed --- and a taste that doesn't compare!
If you've not milled your own flour before and want to try, the WhisperMill by GrainMaster has been highly recommended by several local folks who've been milling at home for over 10 years. You can also check our AskWardee's video to get your started.
Not to worry if milling your own flour sounds a bit over the top, we have restocked on Daysprings' all-purpose and wheat flours just in time for your holiday cookie bake-a-thon. Family owned and operated by the Bretts, DaySpring Farms is an 87-acre farm, located just outside of Danielsville, GA and is USDA Certified Organic.
Thanks for supporting local,
Amie & the FPP Team