All We Need Farm

  (Needville, Texas)
Good food for people who love to eat...
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Turnip and Sunchoke Casserole

Choke and Turnip Casserole….a new twist on mac and cheese…

 

·        4 or 5 large turnips cut into bite size pieces

 

·        A handful of small sun choke, don’t peel them.

 

·        Olive Oil

 

·        A bag of egg noodles

 

·        2 Eggs

 

·        ¼  of a cup of Milk or cream – just don’t use skim

 

·        3 tlbspoons of Butter cut into small pieces.

 

·        Cheddar Cheese

 

 

Place water on to boil.  Once boiling, add noodles and cook according to package directions.

 

Place the clean vegetables in an oven proof dish, coat with a small amount of olive oil, salt and pepper and broil until the veggies are soft. 

 

Mix veggies, cooked noodles, eggs, milk and butter and cook for 20 minutes at 350.  Top with cheese and place back into the oven until melted. 

 

 

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Farmer Stacey's Root Stew

Farmer Stacey's Root stew...

 

  • 1 lb of stew meat (the butcher at Lads cut it with the bone in for me either way works)
  • Your Turnips quartered
  • Your carrots, topped and halved if large
  • Your radish, quartered
  • Chopped Green onions to taste
  • Chopped Garlic Chive to taste
  • Bay Leaf
  • Flour
  • Oil
  • 2 cups of water or broth (beef or vegetable)

 

Heat oil on stove in a heavy bottom pan, coat meat with flour.  Once oil is hot, add onions and chives.  Once the onions have infused their flavor add beef and turn until it's browned.  Add root veggies and bay.  Slowly add broth until it is well mixed.  Bring to a boil, reduce heat, cover and cook on low for 45 minutes to an hour.  Serve over rice or egg noodle pasta.

 

Please note that I did not add any salt or pepper to this recipe.  It was delicious without any seasonings. 

 

This stew can be frozen and used later.

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Mint Julep

Mint Julep-

 

Ingredients:
A small handful of mint leaves
1 ounce bourbon
1 ounce southern comfort
1 ounce simple syrup
1 cup of crushed ice
1 sprig of fresh mint for garnish
 
Place mint leaves in a glass and using the back end of a spoon, crush mint leaves to release the oil and flavor.  Add bourbon, Southern Comfort, simple syrup and crushed ice.  Stir until well blended and frost has formed on outside of glass.  Garnish with mint and serve. 

 

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Soaked Radish

Soaked Radish….Marinating the radish takes the heat down a notch. 

Ingredients:

 

·         5 French Breakfast Radish

 

·         ¼ cup of olive oil

 

·         ¼ of a cup of balsamic vinegar

 

·         3 tablespoons of honey

 

·         Gruyere cheese or sharp white cheddar.

 

·         Mint leaves

 

Mix oil, honey and vinegar with a wisk.  Cut the radish in small bite size circles and place in the mixture.  Cover and allow to sit for at least an hour (longer is better-overnight ideal).  Cut the cheese into small cubes and place on your radish pieces.  Top with mint leaves. 

 

Note:  Don’t throw out your marinade because it will make a great salad dressing. 

 

 

 

 

 

 

 

 

 

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Sweet Potato Soup

Sweet Potato Soup….adapted from Chef Folse’s… “Encyclopedia of Cajun and Creole Cuisine”-this ain’t Dr. Weil’s healthy kitchen

Ingredients:

·         2 cups of diced sweetpotato

·         Your bag of sweetpotato greens

·         1 cup of julienned smoked sausage

·         ½ cup of butter

·         Your green onions-

·         1 hot pepper

·         ¼ cup of minced garlic chives

·         1 cup of flour

·         3 quarts of chicken stock

·         1 quart of heavy whipping cream

·         Salt and pepper to taste

 

In a soup pot, melt butter over medium heat, and stir in sausage, onions, pepper and garlic.  Sauté’ 3-5 minutes stirring constantly, whisk in flour until a blonde roux is formed…A blonde roux is not cooked so long, you don’t want the flour to turn brown.

 

Add chicken stock, one ladle at a time, stirring constantly until a soup consistency is achieved.  Stir in sweetpotato.  Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes.  Mix in cream, greens, and chives.  Season to taste with salt and pepper.  When potatoes are tender, serve in soup bowls. 

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