honey dijon carrots

Honey Dijon Carrots

A wonderful holiday side dish made with some local honey from the Woogie Bee!  Glazed carrots are one of my fave dishes during the holidays (or anytime) – I Frenched this up a little by using Herbes de Provence, which is typically a blend of  savory, marjoram, rosemary, thyme, oregano, lavender and other herbs.  The blend can be made at home or you can pick some up at your local market!

Honey Dijon Carrots
Honey Dijon Carrots
Ingredients
Servings:
Instructions
  1. Preheat oven to 425F
  2. Peel and spilt your carrots in half. If using Purple Carrots, scrub well but do not peel to help retain the color.
  3. In a separate bowl, whisk olive oil, honey, dijon, herbs, salt, pepper and champagne.
  4. Arrange carrots on a baking sheet lined with parchment paper - making sure that they do not overlap. Drizzle honey mixture over the carrots coating evenly.
  5. Roast in the oven for 25-30 minutes until carrots are tender but slightly firm with golden brown edges. Turn the carrots occasionally while cooking to roast evenly.
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Boeuf Bourguignon

Boeuf Bourguignon

Boeuf Bourguignon, or as I like to call it; Fancy French peasant food.  The cold days of the Pacific Northwest have arrived with the recent frosts, a time for good rib-sticking meals.  Stews were a great way for peasants to cook tough, unwanted cuts of meat in order to make them more palatable and frankly, they are freaking delicious.  Boeuf Bourguignon is one of my favorites, slow cooked in rich Burgundy wine while channeling your inner Julia Child.  You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

Depending on the cut of meat you’re using, you may want to add some addition fat.  I tend to use a round roast or brisket.  Some recipes call for the addition of a little bacon (if you’d like).  For leaner cuts of meat, I will add a tablespoon or two of reserved bacon fat which I’ve included below versus adding chunks of bacon.  I also use cheap Burgundy wine for the cooking portion.  Save the expensive stuff for the drinking portion.

Boeuf Bourguignon
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Boeuf Bourguignon
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Ingredients
Servings: people
Instructions
  1. Season your stew meat with 1 tbsp of salt and and 1 tsp of fresh ground pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
  2. In a large stock pot or dutch oven, heat to medium-high and add 1 tablespoon of bacon fat. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4-5 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
  3. Now add the shallots to the pot and 1/4 cup of olive oil. Lower the heat to medium high until the shallots are golden brown (about 10 minutes). Sprinkle flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add you Burgundy wine.
  4. With a wooden spoon, scrape up all of the goodies stuck to the bottom of the pan. Bring your wine to a boil.
  5. Return your meat back to the pot. Add the garlic, bouquet garni and beef stock. You want the liquid to cover the meat by 1/3 so if it's not quite covering everything, go ahead a add a little more stock to the pot. Bring to a boil then reduce to a gentle simmer. Cook covered for 1 hour. Be sure to give it a good stir every 15 minutes so you don't scorch the sauce.
  6. After cooking for 1 hour, add your carrots and pearl onions. (I like to add them at this stage so the carrots and onion are not mushy. If you like your carrots soft, add them at the previous step) Continue to cook covered for anther 45 minutes. Your meat should be getting close to being fork tender at this stage.
  7. Next, remove your lid and check the consistency of your stew. Continue to cook for another 30 minutes uncovered - allowing the stew to thicken up. You want it to be a similar consistency to gravy and not too runny. Once your stew has thickened, remove the bouquet garni and discard. Add 1/4 cup of fresh chopped parsley. If needed, add salt to taste.
  8. Serve along side roasted potatoes, mashed potatoes or some mashed cauliflower.
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Spicy Pickled Carrots

Mexican Pickled Carrots

For as much mexican food that I cook, I do not write down enough recipes as I should.  This one is a family favorite and is quite addictive!  You can adjust the heat level by omitting a jalepeno or two.  Depending on how much heat your peppers pack, the recipe below is what I would consider a 7/10 for spiciness.  Removing the seeds can also bring down the heat if you prefer.   You do need quite a few carrots for this recipe but you can adjust it to one jar versus four.  One bunch of carrots should generally be enough to fill a small pint jar!  If you’re not familiar with canning or pickling, check out the following links for a little crash course in proper sanitation.  I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:

I this recipe we are only PICKLING which requires a simple water bath.  No pressure canner needed!  YAY!  For this recipe you will need the following:

4  pint canning jars (Ball brand is best)
4 rings and new lids
A canning pot with a rack or a large pot & heatproof rack that fits into the bottom of the pot
Jar lifter
Lid wand or thongs to lift the lids from the hot water
Clean rag to clean the rims of the jars

Another great webpage that is a little more detailed regarding the equipment is http://www.mountainfeed.com/blogs/learn/15522713-our-must-have-list-of-canning-equipment-supplies

Also, be sure to use NON-reactive cookware such as stainless steal, glass or enamel coated when using anything acidic (such as vinegar).  Never use Aluminum or cast iron!

Mexican Pickled Carrots
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Mexican Pickled Carrots
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Ingredients
Servings: pints
Instructions
  1. Before starting, be sure to prepare your equipment and jars. Follow all of the proper sanitization steps! Visit the GUIDE TO WATERBATH CANNING link provided above.
  2. Toast your cumin seeds in a dry skillet on medium heat till just fragrant. Remove them to a plate or bowl so they don't overcook. Set aside.
  3. Combine vinegar, sugar, water and salt in a large non-reactive pot. Bring to a boil and stir until the sugar is dissolved.
  4. Add your sliced carrots, onions and jalapeños to the pot. Return to a boil. Remove from heat and allow to sit for 5 minutes.
  5. While your carrots are marinating, remove your sterilized jars from the water and place them on a clean towel.
  6. In EACH jar: Add 1/2 tsp of mexican oregano, 1/2 tsp toasted cumin seeds, 3 peppercorns, 1/2 tsp coriander seeds and 1 clove of garlic.
  7. Fill each of the jars with the carrot, onion, jalepeno and vinegar mixture to within 1/2" of the rim. Wipe the rims with a clean cloth. Using a lid wand or thongs, remove the lids from the hot water and place on the jar. Tighten rings until just finger tight. Do not over-tighten.
  8. To process the jars: Using a jar lifter, return jars to the pot of warm water on your stove. Place them on the rack without touching each-other or the sides of the pot. Add more water IF the water does not cover your jars by 1 or 2 inches. Cover and bring to a boil.
  9. Once your pot reaches BOIL, set your timer and boil for 10 minutes. Then, remove from heat and allow to sit for another 5 minutes. Use a jar lifter to remove the jars and place on a clean towel. Allow to sit for 24 hours.
  10. After 24 hours, remove the rings and check the seals by pressing on the center of the lid. There should be a concave indention signifying that everything worked! If you have one or two that did not seal, you can store them in your refrigerator. Sealed, processed jars should keep for up to a year when stored at room temperature.
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Vegan Cauliflower & Carrot Soup

Vegan Red Curry Cauliflower & Carrot Soup

A tasty vegan curry treat! I prefer roasting all of my ingredients for this soup in order to highlight the wonderful flavors. The amount of red curry paste can be adjusted. Every brand is a little different and the one I use from our local Co-op is rich and spicy. One tablespoon is plenty but feel free to add more if you want your soup extra spicy! Garnish with cilantro, thai chili, green onions, lime or basil!

Recipe by Mirinda @ Boistfort Valley Farm

carrotsoup1

Red Curry Cauliflower & Carrot Soup
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Red Curry Cauliflower & Carrot Soup
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400degrees F.
  2. Break your cauliflower into florets and clean well. Peel your carrots and parsnip and remove the ends. Cut the carrots and parsnip into large chunks.
  3. On a large baking tray, place your garlic and onions (skin on) with the cauliflower, carrots and parsnip. Toss with coconut oil.
  4. Place into oven and roast for 10 minutes. Remove your garlic and onions and set aside (these will be done first). Remove charred skin from both and discard.
  5. Place the carrots, cauliflower and parsnip back into the oven to allow to cook further. Check every 10 minutes and turn with thongs until all sides are golden brown and have a slight char. This should take around 25-30 minutes. Remove from oven.
  6. Bring vegetable broth to a boil in a large pot. Stir in red curry paste and add your roasted vegetables. Cover and boil soup until vegetables are soft for about 10-15 minutes. Remove from heat.
  7. If you prefer your soup to be a little chunkier, use an immersion blender or potato masher while keeping your ingredients in the pot. For a creamier soup, place all ingredients into a blender. Puree until smooth.
  8. Return soup to pot, add coconut milk. Stir until well heated. Add salt and pepper to taste. Add a dash of lime juice before serving.
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Swiss Chard & Kholrabi Fritter

Curry kholrabi and chard fritters w/ cilantro cream sauce

What the heck is a kholrabi? If this odd little veggie is new to you, it tastes a lot like a cross between a broccoli stem and a radish.  It can be eaten raw, steamed or cooked and its quite delicious despite it’s odd alien-like shape. Before eating, it’s important to peel it thoroughly. Beneath it’s thick, hard skin is yet another fibrous layer, which should be peeled away as well. The recipe below is great fried but can also be baked in the oven (400 degrees for 25-30 minutes until golden brown) for a healthier alternative.

Recipe by: Mirinda @ Boistfort Valley Farm
Kholrabi and chard fritters
Servings Prep Time
12 fritters 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 fritters 30 minutes
Cook Time
20 minutes
Kholrabi and chard fritters
Servings Prep Time
12 fritters 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 fritters 30 minutes
Cook Time
20 minutes
Ingredients
Fritters
Cilantro Sauce
Servings: fritters
Instructions
  1. Remove leaves from the kohlrabi and peel the bulb. Peel your potatoes and carrots. Grate the vegetables in a food processor or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture. Finely mince your onion and add to mixture.
  2. In a separate bowl, add the eggs be beat until frothy. Add to your grated mixture along with your flour, curry, salt and chopped chard or kale.
  3. Place 3/4 cup oil in a large skillet (or enough to have 1/4 inch depth). Heat the oil over medium high heat and place small hand pressed patties of the fritter mixture into the hot oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  4. In a separate bowl, stir sour cream with finely minced cilantro, salt and cayenne pepper. Squeeze 1/2 lime into the mix and serve with your fritters. Top with sliced radishes and green onions.
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meatloaf leekloaf

Meatloaf Leekloaf

Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf. We’ve all had our remarkably awful memories of a family members dry and dreadful meatloaf.  Admittedly, it took some time for me to hop on the meatloaf wagon due to severe childhood scarring. Meatloaf can really be delicious… if prepared properly. I decided to make an alternative recipe with the overabundance of leeks that I’ve had in my possession as of late. Secondly, I’ve discovered that large amounts of garlic intake and feeding a newborn baby does not go well together and results in a very gassy baby. What does that mean? I’ve had to find a way to replace my love for garlic in MANY of my recipes (sigh). The answer was LEEKS! One day I’ll be able to reintroduce garlic back into my diet but leeks will do for now. You can always add garlic to the recipe below and feel sorry for me later.

The key to keeping your meatloaf from tasting like the Sahara is to COOK your vegetables before adding them to your meat mixture and allowing them to cool. The addition of a little milk to your breadcrumbs will result in a very juicy, memorable (in a good way) meatloaf. I topped this one off with some homemade curry ketchup (you can find a great recipe here) or use some of your favorite bottled kind from the European market.

Meatloaf Leekloaf
Servings
6 people
Servings
6 people
Meatloaf Leekloaf
Servings
6 people
Servings
6 people
Ingredients
Topping
Servings: people
Instructions
  1. Preheat oven to 350 degrees
  2. Clean and thinly slice your leek. Finely mince the onion, celery, bell peppers, celery and shred your carrots.
  3. In a saute pan over low-medium heat, add your olive oil, the chopped and shredded veggies and red wine. Add fresh thyme, fennel seeds, salt and pepper. Allow to cook for 15-20 minutes until onions are translucent. Stir frequently. Set aside and allow to COOL.
  4. In a small bowl, add your bread crumbs and milk. Allow to soak for a few minutes.
  5. In a separate large bowl, whisk your egg until frothy. Add your meat, cooked veggie mixture, soaked breadcrumbs and fresh chopped parsley. With clean hands, mix all of the ingredients together.
  6. In a large baking pan, lightly oil the bottom and add the meat mix forming it into (you guessed it) a loaf!
  7. Mix the honey and curry ketchup in a small dish and coat the top of your loaf with appx 1/4 cup.
  8. Cover with foil and bake in the oven for appx 30 minutes. Remove from the oven and add another 1/4 cup of ketchup to the top of it. Place your loaf back into the oven and cook for another 15 minutes.
  9. Slice and serve with the remaining sauce along with some mashed potatoes and your favorite veggies! (We chose beets)
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vegjuice

Homemade Vegetable Juice

Homemade Vegetable Juice
Servings
2 people
Servings
2 people
Homemade Vegetable Juice
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Wash and prepare veggies and toss them in your juicer! Add salt and pepper at the end to taste. You can always add more horseradish if you're feeling frisky!
Recipe Notes

Recipe by Mirinda @ Boistfort Valley Farm

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stpatty

St. Patrick’s Day Stew

With St. Patrick’s Day approaching, we’ve whipped up a little Irish dinner with some of the goodies we included in this week’s CSA share. I tend to shy away from the American beer with green food colouring and routy “Irish” themed parties. Instead, I try to honor my great-grandparents by cooking some traditional peasant food and having a nice Irish stout. Boring isn’t it?

Included in this recipe are a few items from your box. Potatoes (of course) are used along with the rutabagas, carrots and yellow onions. Traditionally, the stew would be served with lamb but due to some objections in our household we swapped it out with some local Washington pasture beef. Another spin on my usual recipe is the choice of beer. I decided to keep things local by using Iron Horse Brewery’s Irish Death. It’s a little sweeter than Guinness which pairs perfectly with the dish in my personal opinion. All of which came from the wonderfully wet state of Washington.

Served with the stew is some Irish Soda Bread. Plain and simple. Flour, baking soda, salt and buttermilk. For a great recipe and some interesting history of the dish, check out the following site: The Society for the Preservation of Irish Soda Bread.

Now let’s get on with the recipe and Erin go Braugh!

Recipe by: Mirinda @ Boistfort Valley Farm

 

St. Patrick's Day Stew
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
St. Patrick's Day Stew
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Our cat Jones INSISTED on being in the photo but I assure you, no kitties were harmed in the preparation of this dish. The cow on the other-hand I cannot vouch for. Prepare your mise en place (no clue how to say that in Gaelic) By cutting up your onions in large pieces. Smash and finely chop your garlic. Peel and cut your carrots and rutabagas into about 3/4 inch chunks. Scrub and remove eyes from your potatoes and large 1 inch chunks. Set aside.
  2. Season your stew meat with 1 tbsp of salt and and 1 tsp of pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
  3. In a large stock pot or dutch oven, heat to medium-high and add 2 tablespoons of oil. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
  4. Remove all of your meat from the stock pot and set aside. Deglaze the pot with 3/4 cup of dry red wine and lower your heat. Whisk for about 4 minutes and get all of the stuck on meat goodies stirred up.
  5. At this point, add your onions and garlic and allow to cook until translucent and your wine has reduced and coated your onions.
  6. Return your meat chunks back to the pot and pour in 2 1/2 cups of stout beer and 32 oz. of beef broth along with your chopped carrots, 1 tablespoon of fresh thyme, 1/2 teaspoon of caraway seeds and Worcestershire sauce. Cover and let simmer on low for 90 minutes.
  7. After your meat and carrots have been simmering, add your potatoes, rutabagas and pearl barley. Cover and simmer on low heat for another hour. This would be a great time to start cooking your Irish Soda Bread *hint hint* (recipe link located above)
  8. After it's been cooking, remove the lid and stir the pot. Make sure to get all of the barley that may be on the bottom. Continue to simmer UNCOVERED for another 30 minutes until the sauce has thickened and your potatoes and barley have cooked through.
  9. Add salt and pepper to taste and chopped parsley. Stir and remove from heat and serve with Irish Soda Bread. Enjoy!
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