Wednesday, March 18, 2015

Secrets Farmers (and chefs) Wish You Knew

Are farmers the new chefs?

When we read "Secrets Farmers Wish You Knew" we could relate to every single word.

The story features Rose Robson. Rose is a talented young farmer and our neighbor at the Forrestal Village Farmers Market (her mom is in the picture at their farmers market stand).

Here are some quotes we liked most:

"I wish people knew that there's a difference between fast food and good food."

"I wish people knew that supporting local farmers helps protect [their] own health."

"I wish consumers knew how long it takes to produce the food."

"Yes, the prices may be higher...but knowing that the product is the most natural food your family can consume, it's worth it!"

Amen and amen.

Read the whole article here.

Sunday, March 1, 2015

A True Local Winter Treasure

Today is the day for Slow Food Central New Jersey Farmer Market
at Tre Piani. Stop by from 10-2 today for local goodness and live jazz. 

On your way there, we got you some heart-warming recipes from this blog. Or here is a new one, filled with true local winter treasure: mushrooms.

The sweetness of root vegetables is a great match for the earthy wild flavor of the mushrooms. I use mushroom stock to intensify the mushrooms’ flavor.
1 parsnip, peeled
1 small celery root (celeriac) peeled and cut into large chunks
1 tablespoon vegetable oil
2 onions, chopped
1 tablespoon fresh thyme, chopped
3 cloves garlic, chopped
1 lb. mixed exotic mushrooms + at least 1 cup maitake, brushed clean and cut into large chunks
1/2 cup white wine or dry sherry
2 medium potatoes, diced
5 cups mushroom broth (see recipe below)
½ cup pearled barley, rinsed
Salt and freshly ground black pepper

Grated lemon zest
Chopped parsley and chives
1 cup sour cream or thick yogurt

Pulse parsnip, celeriac, and carrots in a food processor until chopped or use a box grater (fine holes).
In a stock pot, sauté onion in oil until translucent, about 2 minutes. Add the garlic and thyme and sauté 2-3 minutes.
Add mushrooms (fresh and re-hydrated) to the pot and sauté for 2-3 minutes. Season with salt and freshly ground black pepper
Add the chopped vegetable mixture and sauté for 2-3 minutes.
Add the wine and let it boil down for a couple of minutes.
Add mushroom broth. Bring to a boil and cook for 5 minutes. Add barley and potatoes and return to a boil.
Cover, reduce heat and simmer for 30 minutes, skimming the foam from time to time.
Leave covered for 15 minutes before serving or refrigerate overnight.
Serve hot with a generous dollop of sour cream or thick yogurt.

Mushroom Broth
3 ounces dried mushrooms (like chanterelle, cremini, morel-whatever you like)
Soak dried mushrooms in 5 cups hot water until soft (no more than 20 minutes).
Remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid.
Strain the liquid through a fine-mesh sieve, leaving any dirt behind.  Slice the mushrooms and combine  with the fresh mushrooms.