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Omlete

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It doesn’t have to be fancy, elaborate or expensive to be good.  

 

When asked what technique would best help him identify a good chef, or a potential employee, Jacque Pepin said, “Ask him to make an omlette.”

If you have practiced the art of omlette-making you will most likely agree.  As one who loves eggs in every one of the hundreds of possible preparations I would agree that making a perfect omlette is an honest measure of a

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Week 14 Winter Share

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This week returns one of my favorite seasonal products - ramps.  Ramps are a wild onion that is native to this area.  One of our farmers forages for it to get you these tasty treats.  Use them to make a pesto, toss them in pasta, roast them (or grill them) and serve on burgers or steak, and you can even just make a traditional "mess of ramps."  Check the web and our blog for more recipes. In addition, this week is
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Ham

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The traditional way to present a ham, which is already cooked or smoked, is to make a glaze which you can “paint” onto the ham as it reaches about 160 degrees. Placing the ham on a rack works best so that it does not stick to the bottom of the roasting pan. Most recipes recommend that the ham “roasted” uncovered. Heat the oven to 400 degrees. Lower the temperature to 350 after putting the ham in the oven. The roasting time
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Farm Fair 2013

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FARMFAIRBANNER

4 Exciting Courses, Kids Games and Activities, All FREE

Please join us this April for a 1-day crash course on how to plant your own garden.  Each course will be taught by real farmers, both English and Amish.  These producers will cover topics in four courses: Soils - understanding your soil, how to improve it, and what will grow in it Seeds - selecting the right seeds for your garden, when and how
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Overnight Oatmeal

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Thanks to Tiffany V for this.  Sounds interesting, and super easy.  Let us know what you think. I wanted to share the overnight oatmeal recipe that I was rambling about at the truck this week.  You can find several variations of the recipe online, but here is the ratio I like to use: 3/4 C Rolled Oats 2/3 C Milk (I personally prefer vanilla almond milk for this, but any milk is fine. Preferably full fat so the finished product is a bit
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New Products from Canal Junction

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by Robert So, last Friday, Trevor and I went on a road trip.  He picked me up at 5:30 and off we headed to Defiance, Ohio.  The object of the trip was to visit a new cheese maker that has been making quite a name for himself these last couple of years.  Trevor had tasted some Charloe and if you were on the farm tour a couple of years ago, there was some Flat Rock cheese that was being sampled at Abby's.  We
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Maple Oat Muffins

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This came up on the Facebook feed from Velvet View yogurt.  Since you have oats in your bag, this will be great. Ingredients: 1 cup quick-cooking oats 1 cup Velvet-View Farmstead Yogurt 1 1/4 cups all-purpose flour 1 tablespoon baking powder 3/4 cup real maple syrup 1/4 cup butter, melted and cooled 1 egg, slightly beaten 1/2 cup raisins 12 pecan halves Instructions: In a large bowl, combine oats and yogurt. Let stand 5 minutes. In a medium bowl, combine flour and baking powder. Stir syrup, butter, egg, and raisins into yogurt mixture;
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Cauliflower

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At our sauce class on Monday, people asked Chef Brandt what they could do with some vegetables they had trouble with.  One was turnips.  We put several cooking ideas for turnips in this week's newsletter, so if you have not seen it yet, check it out. Another was cauliflower.  I thought I would share some of Chef Brandt's answers and add some of my own.  Chef Brandt is the genius behind Pura Vida by Brandt Evans and the guiding force of
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Freedom Ranger Chickens

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There are two options for preparing the Red Broiler chickens—also known as Freedom Rangers.  You can roast the bird whole or you can separate the parts and use them in different ways. If you are roasting the chicken, place it on a rack or on a bed of coarsely chopped vegetables—onion, carrot and celery.  Place a bay leaf and a teaspoon of dried thyme as well as some salt and pepper in the cavity of the bird. Set the oven at 450. 
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SPICY ROASTED RUTABAGAS

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2 Tbsp. olive oil or other vegetable oil 1 – 1½ tsp. chili powder 1 tsp. garlic powder or 1-2 cloves garlic, minced 1 tsp. sugar, honey, or maple syrup ½ tsp. paprika Dash of cayenne (optional) 4 medium-sized rutabagas, peeled and chopped into pieces about 1-2 inches long and 1 inch wide 1 medium onion, sliced thinly Preheat oven to 400 degrees. Mix oil, spices, sugar, or honey together in a bowl. Toss peeled rutabagas with spice mix, sliced onions, and oil. Transfer to roasting pan more
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