Category Archives: Recipes

Ground Goat!

The grocery is getting some wonderful ground goat meat tomorrow from Angel Acres – a wonderful grass-fed beef and goat producer in East-Central Missouri.

Recently I did a few recipes from Earth Eats using ground goat meat, and they turned out pretty fantastic.

Check them out:

Goat and White Soup

or

Ground Goat Stuffed Cabbage Leaves

-clara

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more recipes!

Hey there –

Here’s a few more recipes to warm your winter hearth:

The first utilizes the leftover turkey that’s still in the freezer – Turkey Pot Pie

Then we have an odd, but extremely delicious – Beef Tongue Pot Roast

Enjoy, and happy cookings!
-clara

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Gifts for Foodies

On Earth Eats I posted about gifts for your foodie friends, namely – flavored honey and vinegar.

check it out here.

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reblogging.

A bit ago I began blogging with Indiana Public Radio’s Earth Eats.

They have a great site and wonderful podcasts, I am extremely grateful to be apart of what they are doing.

This is my intro post – and this is my first recipe post.

enjoy!

-clara

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Weekly Harvest, November 14, 2010

Hello Harvesters-
Here’s the list for the week.

-Maddie
 
 
PRODUCE
Double Star, Bluford, IL Claire and his sister Mart have really helped us in our effort to start Weekly Harvest and to have a great selection of produce available to our customers.  Each year they have added more crops and have asked our suggestions for what to grow. Claire also helps out by distributing for some of the small farms near him. This is especially helpful to the Amish farmers who to quote Claire “don’t have wheels.” 
1 head cabbage
1 Spaghetti Squash  This squash is literally “spaghetti squash.”  Bake it in the oven at 350 degrees until you can easily pierce it with a fork–about 45 minutes.  Cut open and after removing any seeds, you’ll see that when you scrap the flesh it comes out in long strings like pasta. Spaghetti squash has a more delicate flavor, so you’ll want to spice it, add a sauce, or saute with other veggies. 
Silent Oaks Farm, Opdyke, IL You might have seen Tim at Tower Grove Farmer’s Market this past season.  He provided greens at the cafe this past summer and
1 bunch turnips For those not loving the turnips, there is recipe just for you. See link in recipe section
Greg Pusczek Farms, Marine, IL Greg farms on some land that is part of Mills Apple Farm.  He is a part-time farmer who uses sustainable growing methods and mainly grows late summer and early fall crops.  We use a lot of his greens in the dinner menu at the cafe. 
1 bunch radishes
Deep Mud Farm, Auxvassie, MO  Jeremy Saurage is young, energetic farmer who operates a certified organic farm.  His produce is always top of the line!
1 bunch scallions
Centennial Farms, Augusta, MO 
4-6 apples
Organic Produce (non-local)
2 onions
 
PROTEIN
Bellews Creek Farm, Hillsboro, MO  Paul and Nancy Krautmann are die hard organic farmers although they are not certified.  Throughout the winter you’ll receive dried pinto beans, dried black beans and popcorn.  He’s only about 30 miles from St. Louis which is pretty darn local!
1lb dried black beans (non-certified organic) If you’ve never used dried beans, the time is now!  I’ve attached a website that gives good guidelines for cooking dried beans.http://whatscookingamerica.net/Vegetables/driedbeantip.htm  I am a big fan of the pressure cooker and use it often. If you have a gift-giving occasion coming up, ask for a Pressure Cooker.  You will love it!  I cook dried beans without soaking in about one hour.  
 
U.S. Wellness, Monticello,MO http://www.grasslandbeef.com/StoreFront.bok (omnivores) This website is a great resource for cooking grass-fed beef and for poultry recipes. 
1 package Chicken, Feta, Spinach Sausage links  We think you’ll love these links. Eat them for breakfast, on a bun for dinner or cook and then cut up over pasta, rice or toss with the spaghetti squash. Yum. 
 
Del Carmen Beans, St. Louis, MO (vegetarians)
1 container Cuban Beans or Cuban Bean Soup  Del Carmen beans have an amazing flavor. She combines orange juice, beer and a variety of other spices into an exotic Cuban flavor.  These are serve and eat, so it doesn’t get easier if you want a night off from cooking or an easy lunch.  
 
Mangia Pasta, St.Louis, MO (vegetarians)
1 pkg pesto  A couple of months ago I cooked up a spaghetti squash and tossed it with Mangia Pesto. It was so tasty.  This pesto is great mixed into eggs, tossed with pasta, mixed into mashed potatoes, or even as a condiment.  
 
OTHER
Mills Apple Farm, Marine IL http://www.millsapplefarm.com/index.html
1 jar of applesauce  Applesauce isn’t just for kids!  See recipe below. You can also mix it in with your oatmeal or other hot cereal, mix with plain yogurt, serve on toast or on peanut butter.  Also, great on pancakes!
Goshen Coffee, Edwardsville, IL www.goshencoffee.com
1lb Bona Fide Espresso Goshen Coffee Company’s interpretation of a traditional Northern Italian espresso. Hints of berry, caramel, and Bakers Sweet Chocolate will leave a clean but distinctly sweet, lingering taste on your palette. This offering also makes a FANTASTIC drip coffee. Organic and Fair Trade.
Traveling Tea, St.Louis, MO
Vietnam Nam Lanh (caffeine) Organic Fair Trade–rich and malty
Evening in Missoula (decaf) 
 
 
 
RECIPES/SUGGESTIONS
*For vegetarians–toss spaghetti squash with pesto and serve
*Chicken sausage on a bun with a side of steamed cabbage and applesauce
*Turnips-found a good looking recipe for those who don’t love turnips. Check it out here: http://www.hillbillyhousewife.com/mybestturnips.htm  You can also try http://recipes.lovetoknow.com/wiki/Turnips_In_Cream_Recipe
*Cook up a big batch of black beans and use throughout the week. When we want something easy and hearty, we eat beans and rice.When I don’t have fresh tomatoes, I’ll add a can of diced tomatoes, some sauteed onion and garlic, salt and pepper and some cumin. Top with cheese, scallions and salsa.  It’s super easy and you can spice it differently each time. You can also use the beans for burritos, tacos and huevos rancheros.  
 
Green Cabbage and Apple Saute
Ingredients
3 lbs head green cabbage, halved cored and coarsely shredded (12 cups)
1 cup riesling wine (on recipe forum others subbed apple juice, pinot,and other white wine)
2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1/4 cup extra virgin olive oil
1 large onion, thinly sliced
2  apples, peeled halved, cored and sliced 1/8 inch thick
salt & freshly ground black pepper
Directions
1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Applesauce Spice Cake Recipe (from Simply Recipes)
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1 cup applesauce
1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
1/2 cup of chopped walnuts
1/2 cup raisins
Method
1 Preheat oven to 375°F. Butter and flour an 8-in square baking pan, set aside.
2 Sift together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
3 In an electric mixer, beat butter until light, add sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
4 Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients, until completely incorporated. Do not over-mix.
5 Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-30 minutes, until done. The cake should spring back to the touch, and a toothpick or thin skewer should come out clean after being inserted in various spots in the middle of the cake. Remove the cake from the oven. Let cool for 15 minutes. Then invert to cool completely on a rack.

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Weekly Harvest October 24, 2010

Here’s the list for this week.  Lots of great options!
 
PRODUCE
Double Star Farms, Bluford, IL 
1 head Cauliflower Recipe for roasted cauliflower included
2 Delicata squash AKA Peanut squash or Bohemian squash. Many folks think this is one of the tastier winter squashes, with a pulp that tastes a bit like corn and sweet potatoes. The squash can be baked or steamed The thin skin is also edible. The delicata squash is  an heirloom variety that was popular in the early 1900’s. 
1 head Napa Cabbage  Napa Cabbage originated in China and has a slightly sweeter and less intense flavor than traditional cabbage. Eat raw or use in any recipe that calls for cabbage.  Stores best covered and lasts about 5-7 days in the refrigerator.  Here’s a site with 8 ways to fix it http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage
1 head Romaine Lettuce
1lb Green Beans (probably the last of the season)
2lbs Sweet Potatoes
1 Tomato
 
Greg Pusczek Farms, Marine, IL
1 bunch of Purple Top Turnips  Hope you are enjoying these.  I have been eating them like crazy.  The other night I just sliced them very thin and sauteed them in olive oil and added a little minced garlic and salt. Yum. They have a nutty sweetness that makes them easy to eat without much fuss.  Hopefully I’m not the only one crazy about turnips!
 
PROTEIN
Prairie Grass Farms, New Florence, MO Dave Hillebrand aka “the Lamb Guy” made a conscious decision to adopt his growing principles. He rotates his lamb regularly and has seen his pastures explode with varieties of grasses and clover that had been dormant for years.  He has amazing stories so if you ever get the chance to talk with him it’s well worth it. (Find him at the Tower Grove Farmer’s Market and Maplewood Farmer’s Market)  Here’s a link to a very short article about Prairie Grass Farms that I highly recommend.  http://www.grist.org/article/2009-06-11-from-grass-to-grill-recipes
1lb ground lamb  There are a couple of recipes and a link for more ideas.
  
Local Harvest Cafe, St.Louis, MO (vegetarians)
1 package of Field Roast  Made with lentils, seitan, lots of spices and roasted eggplant, you can use this field roast as you would meat. Toss with pasta, serve on a sandwich (that’s what we do for our autumn/fall veggie sandwich at the cafe) or over rice.  It is extremely versatile.  It will only last about a week so you’ll want to use it quickly or freeze it.  If you have questions, let me know and I can put you in touch with our chef, Clara Moore.
  
OTHER
Martin Rice, Bernie, MO
2lb bag of rice
Centennial Farms, Augusta, MO  They do farm tours if you feel like heading out for a visit. If you have kids they also do hayrides and have a pumpkin patch. About an hours drive from St.Louis. Here’s the website for more info and hours. http://centennialfarms.biz/
1 jar preserves
Companion Baking, St.Louis, MO
1 bag of Granola  Great for breakfast or a quick snack.  We love to make yogurt parfaits–layer yogurt and granola and in between add thin layers of any of the following: honey, jelly, peanut butter, or fresh fruit. Easy and delicious.
KaKao, St. Louis, MO  Brian, the owner, spent 20 years in the corporate world before finding his true passion in 2008–making chocolate.  He has a small store on Jefferson, near Gravois, which is really a delight!
2 Chocolate Bars
 
RECIPES/SUGGESTIONS
 
ROASTED CAULIFLOWER
 
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese (Heartland’s Methuselah is a good substitute)
 
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

LAMB CHILI  (call for 2lbs, but you can make with 1 lb or substitute other lb with pork, beef or buy another pound of lamb.)

LAMB:  http://www.sheepscreek.com/recipe_list.html

  • 2 lbs. ground lamb
  • 1 lg. yellow onion, coarsely chopped
  • 4 cloves garlic, pressed/minced
  • 2 cans stewed tomatoes
  • 1-2 cans tomato sauce
  • 1-2 cans tomato paste
  • 1 lb. black beans, soaked overnight (or longer :-/ )
  • 8 oz. fresh mushrooms, sliced thick
  • 4 T chili powder
  • 2 T cumin, ground
  • ½ T fresh ground pepper
  • 1 t salt

Brown the lamb, add onion, drain, put into stockpot (or crock-pot). Add garlic, tomatoes, tomato sauce, tomato paste (adjusting sauce and paste amounts to suit your likes), black beans, mushrooms, chili powder, cumin, pepper and salt. Simmer at least four hours, then taste and add more chili powder/cumin/pepper/salt to taste (preferably simmering more if more spices were added).

Options: add or substitute garbanzo or kidney beans

LAMB BURGERS

1 lb ground lamb

2 large garlic cloves, pressed

1 1/2 teaspoons coarse kosher salt

1/3 cup crumbled feta cheese  (can substitute goat cheese)

1 tablespoon finely chopped fresh mint  (there is quite a bit growing by the building next to the store if you want to pick some)

1 tablespoon extra-virgin olive oil

Preparation
Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.

Divide lamb into 8 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.

Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot. Read More http://www.epicurious.com/recipes/food/views/Lamb-Sausage-Patties-with-Fresh-Mint-Feta-and-Garlic-241337#ixzz13EN4ZIeF

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October 17, 2010

Image from Mueller Farm, Ferguson, MO

Here’s the latest box of goodies for Weekly Harvest, a local food subscription from Local Harvest Grocery. 

Enjoy!

PRODUCE

Earth Dance Farms, Ferguson, MO  Earth Dance Farms grows at Mueller Farms which is the oldest organic farm in Missouri. It’s close so if you ever want to visit a farm, this is a great one to go to. Divided into small sections, many farmers grow their produce here. Earth Dance also runs a farmer apprentice program. 
1 bunch of radishes

Double Star Farms, Illinois
1 head of cabbage  First cabbage of the year.  So much you can do with cabbage–cole slaw is an obvious one, but you can also saute or steam cabbage.  As a kid I loved to eat steamed cabbage with yellow mustard on it. Weird, but delicious.   
1 head cauliflower Cauliflower is great steamed, sauteed or roasted.  Roasted cauliflower can take on an almost nutty flavor. 

 
Bella Terra Farms, Columbia, MO
2lbs russet potatoes
2 red onions
 
Greg Pusczek Farms, Marine, IL
salad greens 1/2lb
4 golden delicious apples
 
Silent Oaks Farm, IL  (certified Organic)
1 bunch of turnips

 
PROTEIN
Geisert Farm, Washington, MO
1 package of brats (omni)
Berhanu Enterprise, St. Louis, MO
1 package of lentil spread (Ah-Zeefah) (vegetarians)  Sine Berhanu is the creator of this amazing lentil dip. Flavorful and healthy, use this spread as a dip, on salads, on sandwiches or even on cooked vegetables. 
Local Harvest Cafe, St. Louis,MO
1 container of tomatillo sauce (vegetarians)  Put over cooked rice, stir into your eggs, or use as a sauce for cooked vegetables. 
Our Garden, New Florence, MO 1lb homemade butter Ellen doesn’t make this very often so we are thrilled to be able to get this to you this week. Her butter is so fresh and delicious that you’ll want this every week!
Milton Creamery, Milton, IA
1 package Prairie Breeze cheese You’ve gotten this before and many of you wrote that you loved it.  Enjoy!  Great in soups, on pasta, with apples, or grated onto pasta.  
 
OTHER
Mangia Pasta Factory,St. Louis, MO
1 package whole wheat radiatore  Wonderful for holding sauce.  Cook for 3-4 minutes in boiling water. 
 
Ringhausen Orchards, Fieldon, IL
1/2 gallon apple cider  Hot or cold, this cider is a winner.  I also freeze this cider in popsicle molds and my son eats it as a snack.  
 
 
RECIPES/SUGGESTIONS  (recipes found on Supercook.com)
Below you will find several recipes for cabbage that include many of the other items in your subscription. But, I also wanted to let you know a little bit about cooking turnips.  Many folks have a bias against the turnip which is sooo sad to me. If the greens are still somewhat fresh you can also eat these.  Turnips are very versatile–you can chop or slice and saute, roast them with other hearty vegetables like winter squashes and potatoes, or even eat them raw on salads.  I love roasted turnips. Toss chopped turnips with some olive oil and salt, add a few whole cloves of garlic and roast at 375 for 20-30 minutes. You can peel turnips or if the skin is very thin, just wash them. I also included a recipe for glazed turnips at the bottom.   
 
Buttered Cabbage
Ingredients
1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Preparation
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Oklahoma Comfort Food
Ingredients
2 tablespoons butter, divided
1 onion, chopped
1 pound bratwurst sausage, cut into chunks
1 head cabbage, cored and quartered
1 pound green beans, trimmed and cut into 2 inch pieces (could leave this out or use potatoes instead)
1/2 teaspoon sugar
1/2 teaspoon salt
ground black pepper to taste

Directions
Melt 1 tablespoon of butter in a skillet over medium heat. Add onions; cook and stir until tender. Place the green beans into a large pot with about 1 inch of water. Bring to a boil, and cook for 5 minutes. Add the cabbage to the pot, and top with the cooked onion. Season with sweetener and salt, then top with bratwurst. Dot with remaining butter. Cook uncovered over low heat for 30 minutes. Stir, and serve.
“Creamed” Cabbage and Cauliflower
1 tablespoon butter
2 1/2 cups (packed) coarsely chopped cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk

Pinch of ground mace or ground nutmeg
Preparation
Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
* The reviews for this recipe all suggested adding some grated hard cheese to add more flavor. The Prairie Breeze cheese would work well as would a Parmesan!
Glazed Turnips
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
 
Preparation
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

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