Coffee & Blue Burger with Stout BBQ Sauce

Good things are coming. Good things. For instance… Coffee, beef and beer and BBQ. In your recent CSA share we included a special roast from our friends at Santa Lucia Coffee located locally in Centralia, Washington. We ground up a little bit of that and included it in both the burger recipe and the BBQ sauce today. Along with a little beer of course. I’m sure you’ve all noticed a trend with me and yes, I love cooking with an variety of alcohol. Now lets get started.

The Burger

1lb Quality Pasture Raised Ground Beef (We used our local Heritage Meat)
1/2 tsp Salt
1/2 tsp Black Pepper
1 minced Garlic Clove
4 tsp Ground Santa Lucia Coffee
1/2 cup Crumbled Blue Cheese (We used Rogue Creamery‘s Smokey Blue)
4 Pretzel Buns – split and toasted
Lettuce, Tomato, Onions and any other fixxin’s you prefer


The Sauce

3/4 cup Chopped White Onion
1 Tbsp Olive Oil
1/4 cup Molasses
6oz Tomato Paste
1 Tbsp Sea Salt
2 tsp Ancho Chili Powder
2 1/2 cups Porter or Stout beer
1/4 cup Apple Cider Vinegar
2oz Brewed Santa Lucia Coffee


  1. If you’re using a charcoal grill, get those things going so your grill is hot by the time you’re burgers are ready to slap on there.
  2. Starting off with the BBQ sauce – In a medium sized pan, caramelize your onions in the olive oil on medium/low heat.
  3. Once your onions are a nice golden brown and caramelized, add the salt and ancho chili powder and stir for about 30 seconds to toast up the spices.
  4. Add your molasses and continue to stir for another 30 seconds.
  5. De-glaze the pan with the Beer and add the apple cider vinegar. Continue cooking on low for about 10 minutes. Feel free to add a little more beer if it’s looking too thick.
  6. Pour the sauce into a blender along with the brewed coffee and puree until smooth. Your sauce is now ready.
  7. Onto the delicious burgers – In a medium sized bowl, gently mix your ground beef, salt, pepper and garlic. Divide the meat into 4 sections and press each into a patty.
  8. On each side of the hamburger patty, sprinkle and press 1/2 tsp of ground coffee on each side.
  9. On a preheated grill (or cast iron pan if you prefer) brush the grates with a little olive oil and grill the patties. For the love of all things holy, don’t press them with the spatula. Please. If you need a refresher course on how to grill a burger visit this link.
  10. Once your burgers are cooked to your liking (medium rare – hint hint) start building your burger on your toasted buns. Add your sauce, fixins and crumbled blue cheese. That concludes our recipe for the day, enjoy!


Recipe by: Mirinda @ Boistfort Valley Farm
Pumpkin Rum pie with Candied Pecans

Pumpkin and Rum Pie with Candied Pecans

Pumpkin Pie. Love it or hate it. I’ve managed to convert many who swear they HATE pumpkin pie with this recipe, including my picky husband. This isn’t your traditional pumpkin pie and I refuse to make what Libby’s Canned Pumpkin calls “Famous”. Sorry Libby. This is my first recipe for the Farm and probably one of the first recipes that I’ve had to painstakingly write down. But, in the spirit of Thanksgiving I completed the task and offer you my pie. Yay!

In your most recent holiday CSA share, you received those wonderful little pumpkins known as sugar pies. These aren’t your typical carving pumpkins and are much sweeter and less watery making them perfect for all of your pumpkin dishes. Below, I’ve included instructions on how roast and prepare your pumpkin.

Recipe by: Mirinda @ Boistfort Valley Farm

STEP 1 – Roasting your pumpkin

  1. pumpkinPreheat the oven to 350F and grab a couple small pumpkins. The pumpkin you see to the left is named Pete. Say hello Pete. (I managed to get exactly 2 cups worth from one pumpkin, which is all I needed for the recipe below.)
  2. Grab a SHARP knife and split the pumpkin in two.
  3. With a spoon, scrape out all of the seeds and goop from the center. You can reserve these for later use if you plan on roasting these as well.
  4. Brush the pumpkins with butter on the inside and place face down onto a roasting pan. Line it with parchment paper if you want to avoid scrubbing the pan later.
  5. Roast at 350F for around 45 minutes or until tender. Roasting time varies depending on the size of your pumpkins. When it’s done, you should be able to easily stab it with your fork. Don’t worry, it can’t feel a thing.
  6. When it’s done, remove the the pumpkin from the oven and allow it to cool for around 15 minutes.pumpkin3
  7. Scrape the pumpkin flesh away from the skin and puree in a food processor or blender until smooth

From there, you can use the puree as-is or cook it down to remove the moisture. For the pie recipe I used it as it was. I roasted my pumpkin the day before I embarked on making the pie and crust. You can easily do the same by putting it into a container and placing it in your freezer until you’re ready to use it.

STEP 2 – The crust

Ok, not everyone likes making homemade crust. I know I’m terrible at forming the edges and making it look like something out of a Martha Stuart fantasy. But… I like the taste of it so I’m ok with an imperfect pie edge. If you’re not feeling adventurous you can always buy a pre-made pie crust. I won’t judge you.
Ingredients (makes two 9″ crusts)
 2 1/2 cups All-purpose flour
1 cup Butter (frozen)
1 Tbsp Sugar
1/2 tsp. Salt
1/2 cup Ice water


  1. In a large bowl or food processor with pastry attachment, combine the flour, sugar and salt.crust1
  2. Take a cheese grater and grate your butter. (I’ve found that this incorporates the butter much better, especially for those of you that may not have a pastry knife.)
  3. I’ve used the bowl method for this crust – at this point you can work the butter in with a fork. Blend until you’ve incorporated all of the flour and butter together and it resembles coarse crumbs.
  4. Begin adding ice water 1Tbsp at a time until your mixture can be formed into a ball.crust2
  5. Split the dough into two and roll into balls. Wrap in plastic and refrigerate for at least 4 hours or overnight. The end result should be two yummy crusts and a messy counter.
  6. After the the 4 hour + wait time, roll the dough out on a floured board or counter-top (hooray mess!)
  7. Place your crust in your pie pan and press the dough evenly around the edges. At this point you can get creative with your pie edge if you’re feeling ambitious.crust3
  8. Cover and place in your refrigerator until you’re ready to fill it up with the pie filling.


STEP 3 – The illustrious pie


Ingredients (makes one 9″ pie)
2 cups Roasted pumpkin puree
3 Egg yolks
1 Egg
1 can of Sweetened condensed milk (14oz)
1/8 cup Sugar (can be omitted if you prefer)
3/4 oz Spiced rum (and 1 ounce for the chef)
1/2 tsp Freshly grated nutmeg
1 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Allspice
1 tsp Ground cinnamon
3 tsp Pumpkin pie spice
1/2 tsp Vanilla

1 cup Candied pecans (click here for a recipe)

  1.  Preheat oven to 425F.
  2.  In a large bowl whisk pumpkin, egg yolks and egg until smooth.pie2
  3. Add Sweetened condensed milk, sugar, spiced rum (don’t forget to take a shot for science!), nutmeg, ginger, cloves, allspice, cinnamon, pumpkin pie spice and vanilla. Pheww that’s a lot of stuff. Another shot?
  4. Remove your previously made crust from your fridge (or your pre-made crust if you took that route) and pour your filling into the pie pan. Lightly tap and shake it to remove any pesky air bubbles.
  5. Bake in the oven at 425F for 15 minutes.pie3
  6. Remove and cover your crust edge with foil. Put it back in the oven.
  7. Reduce heat to 350F and bake for around 40-50 minutes. Insert a knife in the center and check to see if it’s done. The knife should come out clean. If not, bake for 5-10 minute increments until that baby is done cooking. Cook time varies depending on your oven and may take up to an hour to cook.
  8. Remove from the oven and top with candied pecans. Allow to cool completely before serving.

You’re all done! Now go eat some pie!


Rustic Apple Tart

This free-form tart is easy to make and looks beautiful on a Thanksgiving dessert table!

-1-1/3 cups all-purpose flour
-1/3 cup sugar
-1/8 tsp salt
-6 Tbsp cold butter
-1 egg yolk
-3 Tbsp ice water
-3 cups thinly-sliced, peeled apples (about 3 medium)
-1/2 cup raisins (I used a mixture of Mediterranean raisins & sultanas)
-1/3 cup sugar
-2 Tbsp flour
-1 tsp cinnamon
-1/4 tsp allspice
-1/4 tsp nutmeg
-1 Tbsp milk
Coarse decorating sugar


  1. Place raisins in a very small dish, cover with boiling water and set aside.
  2. In a small bowl, combine flour, sugar and salt. Cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms.
  3. On a lightly floured surface, roll out pastry into a 14-inch circle. Transfer onto a parchment paper-lined cookie sheet.
  4. Drain water off of raisins. Place raisins and apples in a large bowl. Combine flour, sugar and spices and lightly coat fruit. Spoon over pastry within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk and sprinkle with coarse sugar. Cover pastry with a sheet of aluminium foil.
  5. Bake at 375 degrees for 35-40 minutes or until crust is golden and filling is bubbly. (At about 25 minutes into baking, remove foil.) Using parchment paper, slide tart onto a wire rack to cool. Enjoy!

(6-8 servings)
Recipe by Emily Thomas @ Boistfort Valley Farm


Oven-Roasted Carrots and Kale

This hearty side dish makes a sweet and savory alternative to the more traditional Thanksgiving turkey accompaniments.

-6 medium carrots, sliced
-1 bunch kale, shredded
-1 yellow onion, chopped
-2 garlic cloves, crushed
-2 Tbsp olive oil
-1 Tbsp fresh thyme leaves
-Salt & Pepper to taste

In a medium pan, saute garlic and onion in olive oil until tender. Add shredded kale and continue to cook until wilted. Stir in thyme leaves, salt and pepper.

Arrange carrot medallions in a greased 2-quart casserole dish. Cover with sauteed onions, garlic and kale mixture. Cover and bake at 350 degrees for about 45 minutes, or until carrots are softened.
(Serves 6-8)


Recipe courtesy of Emily @ Boistfort Valley Farm

Warm Orzo Salad with Beets & Greens

Recipe and photo courtesy of: The Parsley Thief

Serves 6, as a side dish

3/4 pounds beets with greens
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
8 ounces orzo pasta
3 ounces feta cheese, crumbled
kosher salt & freshly ground pepper

Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside.
Peel the beets & slice them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.
Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes.

Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain.

Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.