Farm Inspired Meals.

As I write this I am sitting at Mountain View Farm in Purcellville VA. Right across the Shenadoah River from Historic Harpers Ferry. Mountainview is run by Shawna And Attilla and they come to the market I manage in DC- the 14&U Farmers Market. Through out the market season they bring in great naturally grown produce to my neighborhood in DC. Their farm is a part of an environmental center. It consists of 900 acres of wooded land and includes pasture and the market garden.

Shawna and Attila also raised goat, have a few sheep 2 pigs and are also waiting on their heiffer to calve so they can have milk. I might be lucky and get to have my first experience helping a cow give birth.

As I am out here everything inspires me to cook.

For breakfast, I had an omllette (from the chickens that used to be here until they met their fate by a local mink) filled with black beans and salsa that Shawna made from the summer's tomato and green pepper crop. I also had local bacon on the side.

Then for lunch, I made one of my favorite soups. Saute bacon in olive oil, add garlic, onion, carrot and celery. Saute till soft and then add tomato paste. Then add chicken stock and cubed potatoes (from the farm) Simmer until potatoes are soft. Then add cannelloni beans and ditalini pasta. Finally, I grated Keswisk Creamery's Carrock cheese ( it is very similar to Parmesan). For dessert I made a pear (from the Dupont market) upside down cake.

Then before it is my dinner time I did the rounds up at the pasture and gave the goats their water and grain. Threw kitchen scraps to the pigs and gave the Heifer with child a special grain mix. After they eat then its time for my dinner.

Now it is dinner time. I am roasting cubed blue magic Hubbard squash tossed with olive oil, salt, pepper, cumin and cinnamon. I'll later mix it with some extra black beans. The main dish is a Grass fed T-bone steak.

YUM! I love life on the farm!

Farm sitting

I am taking a winter vacation and going to farmsit at Mountain View Farm. Mountain view comes to the market I manage and grows great greens and produce. They also raise beautiful goats, chickens and have a pregnant heifer.

I am looking forward to a week away from the city in the foothills of the blue ridge mountains. While on the farm I'll be feeding the animals, hiking, and cooking up lots of farm inspired meals.

RIght now I am packing up some of my buys from the market this week:

Mushrooms: portobella, oyster, and crimini
Collards
Buffalo chorizo
buffalo summer sausage
leeks
potatoes
Blue magic hubbard squash
fresh mozerella
ricotta
keswick cheese
bacon
pears

chicken

And my friend Sandy of Painted Hand Farm will be visiting mid week and will bring her delicious goat, veal and grass-fed beef and a duck from Pecan Medow.

I am looking forward to a week on the farm, the train ride to harpers ferry and a week of food and friends and farm animals.

A Box of Sweet Potatoes

At the end of the market that I manage last November I stocked up on lots of storable produce. I stocked up on kabucha squash blue magic hubbards and bought a 25 pound box of sweet potatoes. I am slowly working my way through 25 pounds. Blue Magic Hubbard Squash and black bean burritos, sweet potato pizza and a favorite of friends: sweet potato fries. But one of my favorites is baked sweet potato with butter and Keswick Creamery fresh bovre with garlic and oregano (Their take on fresh goat cheese- chevre). Also, a great breakfast is steel cut oats with baked sweet potato stirred in.

Blue Magic Hubbard Squash and Black Bean Burritos

Before Christmas, I was invited to a vegan baby Jesus Burrito Party. I racked my brain on how to prepare a burrito filling that wasn't the same old black bean filling. So I came up with this. Also, after looking through mexican cookbooks I was pleasantly surprised that I approrprately selected a traditional Mexican vegetable: squash.

First, I cut up the squash into small 1/2 inch cubes, tossed with olive oil, ground cumin, and cayenne. Roasted in 400 Degree oven till the edges are a bit caramalized

Next, heat up on stove top olive oil, saute onions, add crushed red pepper flakes, add black beans.

Finally, toss squash cubes with beans. Stuff your tortilla for a delicious burritto.

Sweet potato fries

Julien sweet potatoes into 1/2 inch matchsticks. Toss with olive oil, cajun seasoning and salt. Roast at 400 degrees till perfect

Baked sweet potato: two ways

This preperation of the sweet potato is very simple and so delicious!

1. Wrap potato in aluminum foil poke with fork in several locations, bake in 400 degree oven till insides are mushy, cut open, add fresh raw butter and a scoop of keswick creamery garlic and oregano bouvre.

2. Saute steel cut oats in butter, add water, bring to boil till al dente (what I love about steel cut oats is the all dente bite and the nutty smell as I simmer the oats) meanwhile bake a sweet potato in oven. When oats are done, add raisins, brown sugar and scoop the potato into the oats. YUM!

Lazy Day: Easy Soup: Delicious

I got home from work late last week and, honestly, my kitchen at best resembled foothills of mountains of dirty dishes. I was starving and didn't feel like mountaintop removal mining before eating. Simple was in order.

I made a delicious potato leek soup roughly following Julia Child's recipe.

Lightly saute leeks in butter, add cut up potatoes, add chicken stock. Simmer till the potatoes are soft. Once soft, puree with immersion blender, add salt, pepper, butter and creme fresh.

I also sauteed some spicy italian sausage balls and dropped them in.

This meal was so delicious and so simple and quick!

Celery Root & Apple Soup

I first had this soup a couple years ago at lunch during restaurant week at Zola Next to the spy museum in Washington DC. At the time the soup was so simple and delicious that I wanted to recreate it at home for myself. I have tweaked the recipe over the years but last night I think it was the best I have ever made. It is a light and simple soup that taste delicious!

1) saute half an onion and one large garlic clove in olive oil (or butter). Add cubes of celery root, 2 apples and several small potatoes. Saute until onions are translucent and vegetables are browning on the sides.

2) Add stock: Vegetable or chicken. Raise heat to boil.

3) Simmer until vegetables start to fall apart.

4) Meanwhile, in a saute pan saute mixture of mushrooms in butter till crispy, add a little apple cider to deglaze pan.

4) Blend to a silky consistency with immersion blender.

5) Add butter, small amount of maple syrup and a tad of apple cider.

6) Serve with a dollop of creme fresh and topped with mushrooms.

YUM!