At home I serve the kind of food I know the story behind.
-Michael Pollan
-Michael Pollan
Mushrooms-Mother Earth Farm
Acorn Squash-New Morning Farm
Broccoli-Northern Neck Fruits and Vegetables
Nittany Apples-Papa's Orchard
Turnips-Second Spring Farm
Arugula-Second Spring Farm
Recipes and Information
Nittany apple-Medium to large fruit is a York Imperial type. Apple is green to yellow in color with reddish blush. Flesh oxides very slowly and gives a creamy yellow color to processed products. Outstanding for processing and baking.
Arugula Aioli (Garlic Mayonnaise)
Use this delicious and healthy spread for sandwiches or with cooked vegetables!
- 1/2 cup lightly packed baby arugula
- 1/2 cup lightly packed fresh flat-leaf parsley
- 1 anchovy fillet
- 2 teaspoons chopped fresh chives
- 1 small garlic clove, coarsely chopped
- 1/4 cup mayonnaise
- 1/2 cup plain yogurt
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
Mushroom Ragout
A rich mushroom dish, great on it's own, with pasta, or with fish or meat.
1/2 pound mushrooms
1 tablespoons butter
1/2 leek, white part only, thinly sliced (about 1 cup)
1/8 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/8 cup dry white wine
1/4 cup stock (chicken or vegetable)
2 T creme fraiche or sour cream (plus a little more if desired)
Freshly ground black pepper to taste
1. Clean the mushrooms and cut them into chunks of roughly even size.
2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.
3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.
4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).
5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.
1/2 pound mushrooms
1 tablespoons butter
1/2 leek, white part only, thinly sliced (about 1 cup)
1/8 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/8 cup dry white wine
1/4 cup stock (chicken or vegetable)
2 T creme fraiche or sour cream (plus a little more if desired)
Freshly ground black pepper to taste
1. Clean the mushrooms and cut them into chunks of roughly even size.
2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.
3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.
4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).
5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.
With Thanks,
christy and tom
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