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.
Believe us when we say that we always look forward to seeing each and every one of you on market days. We like to catch up, see what’s going on around town and get any other news and information from our friends. So we don’t want this to sound as if we don’t want to see you weekly! But did you know that our eggs are sold in three other spots?
It’s OK if you didn’t know, but we love that product can be available in a more retail setting. Not only to allow people access to locally raised and grown food, but also let some people know who aren’t fortunate enough to get to the market on a regular basis that we’re out here! We’re proud of what we raise and grow. We want as much of the Rochester area to eat local as they possibly can!
So where else can you find our eggs?
Leo’s Bakery and Deli
Leo’s web page says it all when you first visit “What’s the best thing about Leo’s? EVERYTHING!” and let us just say that we agree. An incredible bakery, a fantastic deli, and delicious food breakfast, lunch, and dinner. We love that such a great place has room for our eggs. If you have never been there we highly recommend that you check it out. Visit their website here.
Pittsford Farms Dairy and Bakery
A staple on the east side for years, the Pittsford Farms Dairy has been owned and operated by the Zornow/Corby Family since 1946. And the ice cream is simply amazing! All of the milk used comes from local farmers and the eggs are supplied by us! We’re so happy and proud to be a part of this awesome operation. Visit their website here.
Flour City Bread
Located at the Public Market, Flour City Bread is open more days than just when the market is open. They’re open Tuesday – Saturday and they carry our eggs for purchase too! Not only do they focus on local as well, they have the most outstanding breads in the business. Have you tried their croissant? It’s amazing. We love that they’re at the public market and it’s awesome that they’re open every day until 2. Stop in! Visit the website here.
We appreciate everyone’s business and all of our partners and are glad to be a part of the local Rochester food scene.
There’s no doubt that a little humidity can make you lose your appetite. When you’re finally hungry enough to eat, the last thing you want is something hot.
It was a little humid out today, maybe the first day we felt any humidity since the start of the warmer weather. Working outside and in the barn all day made for a hot one and even though it’s going to get way hotter, we just weren’t ready for it and it hit us like a ton of bricks.
When we need a quick cool snack we like pre-cooked and refrigerated sweet potatoes. They’re super easy to cook in the oven and they keep in the fridge for a week or more after being cooked.
You can just quickly salt them and eat them or go the next step which we did for our snack tonight. It took about two minutes to prepare and was delicious and nutritious.
Here’s our super simple recipe. This is a easy snack for adults and kids but could make a little appetizer for a dinner party with friends too.
What you’ll need:
4 precooked sweet potatoes (wash, prick them with a fork, wrap them in foil, and bake in the oven until soft)
1 cup walnut halves and pieces
4 Tbs dark honey (buckwheat honey is delicious!)
2 tsp kosher salt (or 3 tsp sea salt)
A few handfuls of chopped arugula or other favorite micro greens
What you’ll do:
Once the sweet potatoes have been cooked and cooled, cut them in half lengthwise and salt them. Place the walnuts on top and drizzle with the honey. The greens on top provide some color and a little bitterness to that sweet and salty.
Sometimes the simpler the better. We love quick and easy recipes like this one around here especially with our three girls! If you don’t have honey or don’t like it, you can always substitute with delicious New York State Maple Syrup.
Even in the winter it’s business as usual on the farm. Even in these cold temperatures we still have to tend to our land and animals, although there might be a little more argument on who goes out to feed the chickens!
We can’t stress enough how much we love our job. There’s always parts of the job that we don’t like, and there’s probably parts of your job that you don’t like either, but we take a lot of pride and joy out of our work. Getting up and being at your job might sound terrible to some of you, but for us it’s a dream come true.
Our sincere enjoyment is yours actually. We have many repeat customers and many new customers who come to us for the food that helps sustain their family, themselves, and their friends. There is no greater feeling in the world than a job well done and when we hear the success stories of the dishes you made that your family and friends loved with our products it gives us true joy.
Winter on the farm is a bit slower than in the spring, summer, and fall. It’s certainly a lot darker (although that’s slowly changing) and much quieter. But this time is essential for us to plan out our crops, spend some quiet nights with our girls, and think about spring!
We’re ready for it some days and other days we’re glad we have a few months. We hope this year is a good growing one not only for our crops that we bring to you but also for our three most important crops, our girls!
For the next few months you can find us at the Rochester Public Market and the Brighton Winter Farmers Market.