The first is to alter the flavor of the veggie to create something new, a compliment to a dish or sandwich. But the second part is to allow the same veggie to last a bit longer in your fridge or if you practicing canning and preserving, your pantry or cupboard.
This recipe is a quick pickle recipe that does not include canning. Canning is a separate art and takes some time and extra equipment that not everyone has. But you can use this quick pickling recipe and it only takes a few minutes to prepare.
As you’ll see in the video, we used three different types of vinegar. Honestly that’s not necessary at all. Any vinegar will work just fine but if you have different types of vinegar, combination of them produce slightly different flavors. Balsamic vinegar produces a fruity flavor, especially when sugar is added that enhances the red onion and makes it very sweet.
What You’ll Need:
Two medium size or one large Fisher Hill Farm Red Onion
3/4 cup vinegar
3/4 cup water
1/3 cup granulated sugar
2 heaping Tablespoons of Kosher Salt
What You’ll Do:
Put all that stuff in a pot and put it on low to medium heat. You don’t want it to boil, but rather get hot enough to dissolve the sugar and salt and help quicken the pickling process. Slice your onions as thin as you can and place them in a non reactive container. Once the vinegar solution has dissolved all the sugar and salt, pour it over top of the onions, lightly put the top on, let it get to room temperature and then put it in the fridge.
12 hours is best before you eat it, more is fine too. But if you don’t wait long enough the onions will not have time to macerate and the flavors will have yet to combine. We’ve used this basic recipe on:
Cauliflower (chopped thin)
Carrots (chopped thin)
Try it out! See what you think. Maybe you want it to be spicy and you could add some crushed red pepper. Or maybe you could use rhubarb and add allspice and clove to it. The options are endless and delicious.
There’s so many reasons to love cabbage. It goes great with just about everything and there’s a recipe for every season. With Saint Patrick’s Day coming up, there’s going to be cabbage everywhere. But what happens if you have some leftover that you didn’t cook with that corned beef?
Cabbage is a versatile cruciferous veggie with lots of crunch, but it can be cooked down and resemble the firm texture of a good lo mein noodle. In the new year there’s always a lot of dieting going on (keto especially!) and so many people are trying to stay away from unwanted carbs. This recipe is simple and works to get that lo mein feeling without all the carbs. This recipe is for about 4 people.
What You’ll Need:
1 Quarter head of a large cabbage – sliced into long strips (like a lo mein noodle!)
2 medium sized carrots – chopped
1 medium sized onion – sliced
1/2 cup of shelled, salted peanuts
1/4 cup of soy sauce
2 tablespoons sriracha (or more if you like it really spicy)
1 tablespoon sesame oil
What You’ll do:
Take all the stuff listed above and put it in a pan and turn on the heat. Stir often. You might need a little salt and pepper to taste, depending on how salty you like your food. But don’t start off with too much salt because after the water cooks out of the cabbage you’re left with that soy sauce that’s already pretty salty.
Just cook it down until it has the consistency of a lo mein dish. It’ll will get a nice color to it, kinda like lo mein, and the smell will be intoxicating.
We added some sliced chicken breast to ours and topped it with a little extra sriracha. But it could be a complete meal without it. It’s also delicious cold, right out of the fridge.
We took a look at how many views they got, how many times they were shared, and comments received. We always appreciate it when we hear how you’re keeping up with us on our website. We all lead such busy lives but it’s important to feel connected to your community and your food!
Plus we couldn’t resist a good end of the year countdown list!
Re-read this post from Phillip and take perspective on the things that truly matter in life.
Happy holidays to everyone out there. We appreciate your friendship, kindness, business, and connection every day and we hope we never take any of that for granted. Everyone that visits with us is an integral part of this farm and raising our children. We are grateful and so excited to ring in the near year with all of you.
A decade is over and a new one is going to begin. We hope for the best for everyone and look forward to another great growing season.
We’re all in on this chicken stew recipe as you can see by the title. But one taste of this dish and you’ll agree with us. It’s easy to make and best of all you can get (almost) everything from us at the markets we attend. This recipe will easily serve 4 with leftovers.
What You’ll Need:
One Stewing Hen
4 Medium Rutabaga
6 Cloves of garlic
4 Medium Carrots
10 Ribs of Celery
2 tablespoons of AP flour
A few cheese rinds
A few sprigs of fresh thyme
What You’ll Do:
Take the stewing hen out of the package. Not sure what a stewing hen is? Check out our last post HERE. Give it a rinse and then put it in an 8 quart stock pot. Cut the three onions in half and put 3 halves in the pot along with 5 ribs of celery, 2 carrots, 3 cloves of garlic, the cheese rinds and the thyme. You can get these cheese rinds at the market from some of the vendors, or get them from Wegmans. The rinds will add awesome flavor and help add a little fat to the stock.
Cover the lid and place on medium heat. Forget about this for 3 hours. Occasionally come back to stir because the rinds can rest on the bottom and stick sometimes. After 3 hours, pull the chicken out to cool then strain the remaining liquid and put in another pot. Put this back on the stove with no top on it. Keep it at a simmer continue to reduce. Add salt and pepper to taste.
Peel and chop the rest of your veggies and put them in a soup pot like a dutch oven or an 8 quart stock pot. Saute them with 4 tablespoons of butter and salt and pepper until they start to sweat. Add the flour and stir to thicken. Add the reserved stock that’s already hot. Reduce the heat down so it’s just barely boiling.
Strip the meat off the chicken. Discard any skin. Rough chop the meat and add it to the soup. Salt and pepper to taste one last time. Keep it warm and serve when you’re ready.
Brussel Sprouts are a super versatile little cabbage. They can be cooked so many ways it can be hard to choose which amazing recipe to choose.
The United States grows a lot of Brussel Sprouts, around 30 tons per year. Which sounds like an awful lot until you learn that The Netherlands grown over 80 metric tons per year! With all these sprouts kicking around the globe you bet there are some pretty interesting recipes to choose from.
But we have one today that’s pretty darn easy and take very little prep time. It will take just over an hour in the oven, but the result will be well worth it. This recipe also tastes awesome the next day, cold, right out of the refrigerator.
Our recipes are never exact. We couldn’t tell you how many Brussel Sprouts to use by weight, but we just use one stalk. For the purposes of this blog and our website we try to get amounts down. So for this one we did what we could.
Maple Dijon Roasted Brussel Sprouts
What you’ll need:
One stalk Brussel Sprouts (halved)
1/4 cup local maple syrup
1/4 cup Dijon mustard
1 one gallon bag
Salt and pepper
What you’ll do:
Take the sprouts off the stalk and cut them in half. Then put them in the plastic bag. Pour in the maple syrup, the dijon, and add salt and pepper to taste. Mix well in the bag and then let sit for an hour. Heat your oven to 375 degrees. Spread the seasoned sprouts out on a baking sheet. Line with foil or parchment paper. Use a little pan spray for easy clean up. Bake on the top shelf in the oven for about an hour to an hour and fifteen minutes or until the sprouts start to caramelize and crisp.