|GOOD FOOD NEWS
Volume 7 Number 46 November 17, 2015
FIELD NOTES: Butte Mountain Farm
The grass is growing again! Green is poking through last year's brown stems. Sheep are much happier! (Me too, alfalfa is expensive!!) New chicks arrived on Nov 5th so I have lots more peepers to care for. They are so full of energy, but they do take naps (looking dead!) under the heat lamps.
This time of year everything starts to slow down . . . chickens produce fewer eggs and plants grow much more slowly. The cold and the shorter day length affects all of us! Plants don't have as many hours with sun on their leaves to photosynthesize and chickens, well, they are hanging out more inside on their roost bars. Some are molting. All this leads to reduced production.
So . . . . I will be posting a calendar on the website showing which weekends I will be attending which markets. There aren't enough eggs to supply 3 markets, I'm sorry to say. They do keep eating which means I have to keep buying food . . . so it becomes a bit of a challenge. (I threaten them with the soup pot, but they don't seem to understand - lay or else!) Frozen stewing birds are available for sale!!
This weekend I will only be at the Folsom Market from 8 to 1pm on Saturday and Dan Port of Winterport Farms will have eggs at the Rancho Cordova Market (Light Rail station on Folsom & Sunrise from 8 to 12pm Saturday.) Sorry Carmichael customers . . . come and visit one of the other markets!
I will try to send a weekly e-mail reminding you of where you can find eggs, or if we will be absent from all markets. Traditionally after the holidays weekends have been very slow, so I will also take those weekends off. Again, take a look at the calendar on the website or send me an e-mail to ask.
Plants such as herbs, succulents, perennial flowers, and a few seasonal vegetables will be available tomorrow. You'll also find sunflower greens, sunchokes, and maybe some peppers if the frost hasn't done them in. I have to go harvest!
The holidays are coming and the nights are longer. I no longer take beeswax candles to the markets but they are available for sale. Please check the website for designs and burning times. And for the knitters & crocheters I have the wonderful, soft yarn. The sheep have a great deal of Merino in their breeding stock making the fleeces very soft and not as itchy as other wool might feel.
Thanks so much for supporting small local farms!
Sourdough Stuffing with
Makes 12 servings (serving size: 1 cup)
1 loaf sourdough bread, crusts removed,
cut into 1/2-inch cubes
1 (14.8-ounce) jar of roasted chestnuts,
drained and roughly chopped
2 tablespoons unsalted butter, softened
1 chopped large yellow onion
2 chopped large carrots
2 chopped large celery stalks
2 cored peeled Granny Smith apples,
diced into 1/2-inch cubes (about 3/4 pound)
1/2 cup minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
4 cups less-sodium chicken broth
1. Preheat oven to 400°. Bake bread cubes in a single layer on 2 rimmed baking sheets for 8-10 minutes or until lightly browned. Set aside to cool.
2. Turn oven down to 350°. Coat 13- x 9-inch pan with cooking spray. Place bread and chestnuts in a large bowl.
3. In large sauté pan, melt butter over medium-high heat. Cook onion, carrots, and celery 4 minutes or until onion is soft. Add apples; sauté 2 minutes more. Add parsley and next 4 ingredients (through pepper); sauté for 1 minute more. Combine apple mixture with bread cubes. Add eggs and stock; stir. Bake stuffing in prepared pan, uncovered, 1 hour or until the top is lightly browned and crusty.
Braised Red Cabbage with
Cider & Apples
1½ kg red cabbages
2 onions, chopped
4 Granny Smiths apples, peeled and cored and chopped
zest 1 orange or 2 clementines
2 tsp ground mixed spice
100g light soft brown sugar
3 tbsp cider vinegar
300ml dry cider
1. Peel off the outer leaves from the cabbage and discard. Quarter the
cabbage, removing the tough stem, then thinly slice. Arrange a layer of the
cabbage on the bottom of a large saucepan, followed by some of the onions,
apples, zest, mixed spice, sugar and seasoning. Continue to create layers until
you have used up the ingredients.
2. Pour over the vinegar and cider and dot the butter on top. Bring to the boil
then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage
will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in
either a pan or in the microwave.
Recipe from Good Food magazine, December 2006
Chestnut Truffle Cake
400g cooked chestnuts
100g caster sugar
100g butter, chopped into cubes
100g dark chocolate, minimum 70%
cocoa solids, broken into pieces
3 tbsp milk
1 tsp vanilla extract
2 tbsp cognac
For the topping
100g dark chocolate, minimum
70% cocoa solids
25g butter1 tbsp single cream,
plus extra to serve
icing sugar, to decorate
Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Recipe from Good Food magazine, November 2008