The Farm Report from Turkey Hill

  (Tallahassee, Florida)
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Grandmother Lillian's Kumquat Marmalade

Lillian Totten’s Kumquat Marmalade

First Day: wash slice and seed kumquats* use an equal amount of water by weight to fruit let stand overnight.

2 c water = 1lb of Kumquats

Second Day: boil until tender

Third Day: boil 30 minutes, weigh and add equal amount of sugar.

Boil 30 minutes more

Then bottle in boiling water bath 5 min.

*cook seeds with water for added pectin and add to mixture in last boil

  All bitterness is banished. I have adjusted this from time to time and used less sugar.


Cranberry Relish goes with blue cheese

What to do with those cranberries......  [Read More]

Kale Salad 2

KALE SALAD - Perfect for young kale - Combine the juice of the lemon with the pressed garlic clove and the olive oil, then put the washed, cut-up kale in there and massage it with your hands for a few minutes until it gets nicely wilty. Integrate the carrot coins and avocado cubes. Season to taste with salt and pepper and serve.

What You Need:
1 bunch fresh kale, destemmed
1/2 cup sliced mushrooms (shiitake or brown)
1/4 cup red onion, sliced thinly
1 avocado, diced
1/4 cup flax seed oil
1/3 cup fresh lemon juice
Tamari (to taste)
What You Do:
Tear kale into small, bite-size pieces. In a bowl, toss all vegetables with kale.
In a small bowl, whisk together flax seed oil, lemon juice, and tamari. Pour over vegetables and let sit for 10 minutes before serving.

Kale Salad 1

Curried Kale Salad is delicious and holds well in the fridge. Great to make a day ahead.  [Read More]

Mango Cheesecake

crust - 2 cups graham cracker crumbs   1/2 cup sugar  1/2 cup butter[really don't use more than that it gets too hard.]

mix em up and press into 9" springform pan. try to make it as smooth as possible. not lumpy and make it go up the sides pretty far.

Filling: 2 8oz packages of softened Cream Cheese. 2 fresh eggs. 2/3 cups plus 2Tblsp Sugar. 1 cup Sour Cream.  2 tsp vanilla or rum.

Cream the cheese til smooth. Blend in the eggs, 2/3 c sugar, and 1 tsp vanilla. pour into crust and bake in moderately hot oven(375), for 20-30 minutes.

Remove from oven and let stand for 15 minutes. Meanwhile, combine the sour cream with 2 Tblsp sugar and 1 tsp vanilla or rum. really mix it up until the sugar is dissolved.

Carefully spread this over the baked filling. Return pie to a hot oven(400) and bake 10-15 minutes more. Cool a bit, then load it up with the results of two ripe mangoes cut into cubes.

You may drizzle an apricot glaze over to make it look shiny like in the shops or not.  An easy glaze in to heat up to liquid apricot or currant or mayhaw or apple preserves or jelly and then drizzle.

I strain the preserves but you don't have to. The sour cream layer isn't totally necessary but.....mmmm.

Chill overnight or for several hours before serving. small slices makes it serve up to twelve. but not at my house.

we get our mangoes from The Mango Factory in Bokeelia, Florida. Awesome.


New Kale and New Potato Soup

On the first cool day for our five star crew, I wanted something special for them at lunch. We have been eating new potatoes for weeks as I had gotten a half bushel from our neighbors. Lotta taters. This recipe is really fast because it uses leftovers. We served it with a fresh salad and corn muffins. All good.

1/2 pound of kale, chopped

one pound or so of cut up roasted new potatoes[maybe they were roasted with rosemary and carrots too]

5 cups of chicken/rooster or vegetable stock, heated

one huge Spanish onion, chopped

one big clove of Elephant Garlic, chopped

one or two Tablespoons of freshly grated ginger

butter or olive oil 

salt pepper marjoram thyme

You know the drill, saute the onion first because it takes longer, then add the garlic and ginger and saute till you swoon from the delicious aroma or the crew comes in to see what's cooking, whichever comes first. Add the herbs now too, if you like.

Add the chopped up kale and saute til tender, then the roasted potatoes, saute some more, then the stock, then the seasonings. Cook for a while til heated through, then blend up half to 3/4 of it to make creamy. Or add cream or whole milk if you want.

Call the crew in for lunch.


Turmeric Cake

Turmeric Cake

This recipe is adapted from a traditional Lebanese dessert. Its lovely dense texture, gentle turmeric flavor, and subtle sweetness make it just plain perfect for a teatime snack, or you can serve it with whipped cream after dinner.

1 ½ cups semolina flour

½ cup unbleached all-purpose flour

2-inch knob of turmeric, peeled and very finely grated

1 ½ tsp baking powder

1 cup sugar

1 scant cup whole milk

1 stick, plus 1 tbsp butter, melted and cooled slightly

2 heaping tbsp pine nuts

Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

Sift together flours, turmeric and baking powder. There will be lots of turmeric crumbs that don’t want to go through the sifter. Use your fingers to rub as much as you can through the mesh, taking care to brush the turmeric bits off the bottom of the sifter, and then discard the rest. Set mixture aside.

In the bowl of an electric mixer, stir milk and sugar together. Add flour mixture and butter and beat at medium speed for 5 minutes. (Really.)

Pour into prepared pan, smooth the top and then sprinkle with pine nuts. Bake for 25 minutes, or until a wooden pick inserted in the center comes out dry. Cool on a wire rack. Enjoy!


Chard and Yellow Split Pea Soup

Split Pea Soup with Chard

Adapted from Vegetable Soups by Deborah Madison

2 cups yellow split peas, rinsed and soaked for at least 1 hour

2 bay leaves

3 cloves

salt and pepper

4 tablespoons of butter

1 large onion, chopped finely

¼ cup minced cilantro stems

1 ½ tsp ground turmeric (or try finely grated fresh)

1 tsp ground cardamom

½ tsp ground cinnamon

pinch of hot red pepper flakes

25 oz can of coconut milk (not low-fat)

juice of 1 lime

3 tbsp chopped cilantro leaves

1 large bunch of chard, leaves rinsed and chopped, stems removed and saved for a stir-fry later

Cooked rice

Wilt chopped chard leaves in a medium-hot skillet and set aside.

Fill a pot with 2 quarts of water, drained split peas, bay leaves, cloves, and 1 ½ tsp of salt. Bring to a boil, then lower heat to a simmer and cook, partially covered while you move on to the next step.

Melt butter in a medium skillet over medium heat and add onion and cilantro stems. Cook, stirring often, until onion starts to color and soften (about 10 mins). Add spices and ½ cup water from the simmering peas and cook until the water is gone. Add the onion to the simmering peas and continue cooking until both are very soft—about 1 hour. Remove the bay leaves and cloves, then puree.

Return soup to the stove, add coconut milk and lime juice, then season to taste with salt and pepper. Stir in the chard leaves and cilantro and serve over rice, with yogurt if you like.

Recipe provided by Sarah Keith


Swiss Chard with Lemon and Olive Oil

Chard with Lemon and Olive Oil

This delicious and easy recipe serves 2, but easily doubles to serve 4. I like to make this with the larger, exuberant amounts of lemon and garlic. Use the smaller amounts for a subtler flavor. Adapted from a recipe in Outstanding in the Field by Jim Denevan

1 bunch of chard

4 tablespoons of extra-virgin olive oil, divided

Sea Salt

1-2 garlic cloves, or ½ of a garlic pearl, minced

1-2 tablespoons fresh lemon juice

Freshly ground black pepper

Wash the chard. Remove the stems and chop them into a small dice. Coarsely chop the leaves and set them aside.

Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped chard stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown—about 1 minute. Stir to combine the garlic and chard stems. Add the chopped leaves and season with a bit of salt. Stir in a splash of water and cook until the leaves are tender and wilted.

In a small bowl, whisk together the lemon juice and remaining 3 tablespoons of olive oil with a pinch of salt and some pepper.

Remove the pan from the heat and pour the dressing on top. Stir to combine and season as needed. Serve hot and enjoy!

Thanks to Sarah Keith for finding this recipe.


Miss Louise's Scuppernong Pie

Miss Louise's Scuppernong Pie Recipe

3-4 c scuppernongs  

2 T cornstarch or arrowroot powdetr

Water                                        3 T butter

1 c sugar*                        Cinnamon or Apple Pie Spice

Pastry for 2-crust pie

Preheat oven to 300 degrees F.  Wash the grapes.  Use 2 medium-sized enamel or stainless sauce pans; squeeze pulp into one and use other for hulls.  Cover hulls with water and cook until tender, drain. [10 minutes about] Cook pulp until soft enough to run through sieve to remove seeds.  Add to hulls.  Mix sugar[*you can use less without hurting the taste!] and cornstarch.  Add to scuppernong mixture and stir it up good.  Sprinkle with spice as desired.  Pour into pastry-lined pie pan, and dot with butter, cover with strips of pastry.  Bake until pie bubbles and pastry is golden.  Serves 6-8.  8" pie.

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