Use Rainbow Chard Stems to make Salsa

What to make with Chard Stems - Fisher Hill Farm

It’s a common question. Rainbow Chard is a popular farmers market item but tossing those stems seems like a waste. People often ask what we do with them.

There’s a few things you can do. You can sautee them in a pan separate from the leaf and then add it together, or make a separate dish with them altogether with a little garlic. You can add them into a hash or into a quiche. But one of the most fun things to do is make salsa.

Chard salsa is super easy to make, is very sweet, can easily be made spicy, and goes really great with our eggs and chicken. You more than likely have everything you need in your kitchen to make it already, but we have a version straight from the farmers market that will kick your afternoon snack into high gear.

WHAT YOU’LL NEED:

One market bunch of Rainbow Chard stems (leaves removed)

3 or 4 Scapes

1 Spring onion

1 fresh lemon

Salt and pepper

(hot pepper optional)

WHAT YOU’LL DO:

Fine chop the Chard, Onion, and Scapes. Squeeze the fresh lemon over it. Add the salt and pepper (add a hot pepper to your liking or hot sauce). Mix well. Cover. Put it in the fridge for at least 2 hours. That’s it.

The lemon juice will break down the chard stem just enough to make it easier to eat. This might be done just as well with a lime. But lemon goes well with the flavor the chard stem gives and also helps keep everything from getting brown.

Here’s a super quick video that shows the process:

It’s so simple! Just make sure to cut everything pretty small so it has more surface area to react with the lemon and is easy to chew.

We have used this for a quick dip, to top our tacos, or to throw over some eggs. It tastes even better after a day in the fridge but isn’t necessary.

If you’ve been throwing your chard stems away, this is a quick way to make something new with what you didn’t use before. We want you to come away from the market with as much food to stock up your house as possible.

If you decide to try this recipe, we’d love to hear from you. If you know of another way to use chard stems or any of our other products, we’d love to hear from you! We’ve learned more from our customers over the years than we could ever learn in a lifetime on how our products are best used.

We don’t like to see waste! Compost what you don’t use or check out ways to use every last drop of what the earth gives us. If we share these recipes and ideas we can reduce waste and get some really cool recipes and ideas out there.

Thanks everyone. We can’t wait to see you at the next market.

Smoke Box Chicken

One of the great things about the summer months is getting a good barbecue going. We wanted an easy way to get smokehouse chicken without worrying about burning our dinner.

There’s actually two ways you can use this Smoke Box. You can load it up and put it directly on your gas grill or you can get some hot coals and place it on them. We chose to try it that way because it was slightly more adventurous for a blog post! But putting the box on the grill makes it even easier and allows you to choose a temperature.

The smoker box.

The first step is to prepare the raw chicken. We used a store bought barbecue dry rub for the legs. We coated them in the morning and put them in a plastic bag in the fridge. For the breast, we poured a little Italian dressing over it and put it in the fridge. Simple preparation is often times the best!

We got our fire going and let it die down to just some hot coals. If you choose to use your grill make sure you preheat it to the desired temp you want to smoke at.

To load the smoke box you soak the wood chips in water about 30 minutes before loading them in the box. Place the wood chips down and then the tray with the meat on it, then close the box up.

The wood chip layer.
The meat goes on top of the wood chips on tray that inserts.
Smoke box goes on top of the coals.

The legs are smaller so they were going to be done a lot sooner. Make sure you use a thermometer to get the cooking temp right. Chicken should be at 180. The legs did cook a bit quicker, but they only took about 45 minutes on the fire before they were done. You could actually smell that they were done and boy oh boy did it smell delicious!

Smoked chicken legs.

We brushed on a little bit of barbecue sauce at the end and let it dry up a little on the leg before taking them off. They were incredible, soaking up a good amount of the smoke flavor without masking the dry rub. The sweet sauce was a nice little addition and added the right amount of sugar to it.

The breast took a bit longer. But we were really thinking that it was going to make excellent sandwiches after it was cold. We were right. It was. But we couldn’t help cutting into it when it was still hot.

Smoked chicken breast on the bone.

Overall this was a tasty experiment. It might be easier to just put the box on the grill and smoke it that way, but it was fun to have a fire and make a bigger even out of it. The chicken was delicious.

We’ll have fresh chicken all summer long for all your grilling and smoking needs!

Come visit us at the market!

How to Make Duck Confit

Fisher Hill Farm Duck Confit Recipe

Confit refers to a method of cooking something in grease or sugar at low temperatures. Duck Confit is usually made with the legs and is cooked in duck fat as the grease. It’s kind of like frying, except the temperatures are lower and it causes the meat to become very tender instead of crisp.

It feels as if it is a fancy dish and one that should be served with a white linen table cloth. But that’s not true! It’s a simple dish to make, keeps in the fridge for a long time and is delicious. The key is getting a locally grown duck (wink, wink).

What is nice about this recipe is that you can break off little bits of it at a time throughout the week so you never have to spend a whole day in the kitchen. Duck Leg Confit reheats in the oven and does not dry out so you can serve it as your main dish with little effort before the actual meal.

WHAT YOU’LL NEED:

One whole Fisher Hill Farm Duck

Fresh Thyme

Kosher salt

Vegetable oil (or other oil)

A sharp knife

WHAT YOU’LL DO:

The first thing you need to do is break down the whole duck into parts. It sounds difficult if you’ve never done it before, but it’s not. The legs come off very easily and that’s what you need to make this dish. Here’s a video on how to break down a whole duck.

What’s important about breaking this duck down is SAVING THE FAT. You will use that fat in to confit the duck legs. Save it to the side and cook it down. In the video below that part is covered. It can be done in advance and is very easy.

(*Pro tip. After the duck fat is rendered you’re left with crispy pieces of duck fat that make an excellent snack. Soak them in Frank’s Red Hot and bake them in a hot oven.)

Once the duck legs of off coat them liberally with the kosher salt and place them stack on top of each other with some fresh thyme. Put that in the refrigerator for a few days to let it cure. Once you’ve done that, the next step is rinsing them off really good and patting them dry.

Here’s the video that shows the rest of the process.

One of the best parts of Duck Confit is the wings! They are delicious. We also love to eat this dish cold, as a quick lunch out of the fridge.

If you follow this recipe, you’re going to be left with the duck breasts. Those can be cooked up crispy skin style very easily and takes almost no prep work.

In other news, our CSA is currently open. If you would like to learn more about it just go to:

https://fisherhillfarm.com/csa/

Banana Sushi Recipe

Banana Sushi - Fisher Hill Farm

Not really sushi, but just as good.

If you are looking to roll out of the winter doldrums they’re may be no better way than eating. Unfortunately this is a time of year where eating unhealthy become pretty easy and getting outdoors for much more than shoveling isn’t always possible.

Fun snacks that get the kids involved and that don’t weigh heavy on the wallet or waistline are an easy way to make the time pass by. We recently got this little recipe from a friend of ours and it was fun and easy to make.

What You’ll Need:

Flour tortilla

Peanut Butter

Fresh Banana

Fresh Strawberries

What You’ll Do:

Spread the peanut butter on the tortilla and place a peeled banana on it as straight as you can, even if it cracks or breaks the banana a little. Cut the top of the banana as it lays on it’s side to create a little “table”.

Spread the peanut butter on the flour tortilla.

Cut the strawberries into match sticks and put them on the banana table.

Roll it up and cut it into “sushi”. Do not use a serrated knife to cut it, it will rip. Use a sharp kitchen knife. We found that out the hard way!

Match stick the strawberries and put them on the “banana table” you made.

That’s it! We cannot wait to get fresh from our field strawberries back to try this again this summer. If you were feeling industrious you could make the tortillas from scratch which is actually very fun and delicious.

Super easy snack that your kids will like! And if they don’t, you probably will!

It’s not easy to find something healthy that the kids can help make. Besides the parts that require a knife, kids can help roll the “sushi” which causes for a bit of a mess of peanut butter but one that they don’t seem to mind too much.

The 7 Things You Should Know About the Farm Right Now

There’s just so much going on right now, at the farm and in the country, that we wanted to make sure you knew all that we had going on at the farm so you can, at the very least, plan what you might have for dinner over the weekend (if nothing else!)

Below is a list with some helpful links for the 7 things we have going on right now that you might want to know about heading into the holidays.

  1. Thanksgiving Turkey Still Available – We have sold out of organically raised turkey but there are still conventional turkeys left, but they are going fast! If you need a turkey for Thanksgiving you can still order here: THANKSGIVING TURKEY
  2. Farm Pre-Order Pickup Wednesdays – From now until 12/23 you can pre-order your groceries and pick them up at the farm on Wednesday nights from 3pm until 6pm. Submit the order form by Tuesday of each week and we’ll be ready for you. IF you’re interested click here: ORDER FORM
  3. The Brighton Market will Continue OUTSIDE – The Brighton Farmers Market will be outside with regular hours from now until Thanksgiving and then have reduced hours but remain outside until Christmas. For more information click here: BRIGHTON FARMERS MARKET
  4. Stewing Hens are Back! – The hens are back and just in time to make soups, stocks, and hearty dishes with them. If you are not familiar with our stewing hens, check out the following for ideas and recipes: CHICKEN STEW, CHICKEN RAGU, CHICKEN TACOS, CHICKEN POT PIE
  5. Our Partnership with Flour City Bread Continues! – Our online pre-order grocery pick up is still ongoing! And, they are offering to cook you Thanksgiving dinner this year too. Check out all the details here: FLOUR CITY BREAD
  6. Christmas Turkeys will be available – We will have turkey for Christmas dinner this year. Details to follow. We have ducks available too!
  7. Rochester Public Market – Here every Saturday as well as a special pre-Thanksgiving pick up day on Wednesday 11/25. We will also bring produce that day as well.

Well that’s a lot! We hope that helps you plan your holiday! See you at the market!