Autumn brings with it a whole new menu. Out are the grilled veggies and burgers and in come roasted root vegetables, soups and stews. In the summer, the thought of turning on the oven or even stove-top can be exhausting. The heat of summer means you don’t want to make your house any more uncomfortable. Everything changes though in September and October, suddenly cooking is appealing, baking cookies a joy.
Looking for something tasty to welcome autumn? Here is a recipe for one of my favorites, beans and greens. This dish can be used as a main meal or as a side to braised short-ribs, pork chops or a perfectly baked chicken.
Beans and Greens
1 medium onion, chopped
1 t. thyme
1 t. red pepper flakes
1 bunch greens (kale or chard) sliced thin
2 cloves garlic, finely diced
1 can white beans (small white beans or cannellini beans)
2 c. diced tomatoes
1/2 shredded Romano cheese
- In a large saute pan, heat about 1 tablespoon of olive oil. Add onions and cook for about three to four minutes. Season with salt and pepper.
- Stir in kale stems and cook for another three minutes or until the onions begin to look translucent. Mix in the kale leaves and add the thyme and red pepper. Set on a medium-low heat and let cook for fifteen minutes or until the greens are soft.
- When kale is tender, stir in the drained can of beans. Once warmed through, mix in the diced tomatoes and let cook for an additional 10 minutes, stirring occasionally.
- Remove from heat and sprinkle the Romano cheese on top. Serve.
Winter can be, well, depressing. Eating locally can get, well, boring…especially in February and early March. Here is my sweet, simple and delicious recipe for roasted sweet potatoes – a tried and true that picks me up even at this time of year.
Roasted Sweet Potatoes
2 c. chopped sweet potatoes (skin on)
1/2 medium onion – sliced
1 clove garlic – sliced
2 T. olive oil
Salt & pepper
pinch red pepper flakes
1/4 c. chopped parsley (if available)
2 T. balsamic vinegar
Preheat oven to 425 F
1. Combine all the ingredients up to and including the parsley in a large bowl. Mix until fully combined and coated with the oil.
2. Place in a 8×8 baking dish and bake for 25 to 30 minutes or until potatoes are fork tender.
3. Remove from oven. Drizzle vinegar over and stir everything around.
4. Place back in oven and cook for an additional 5 minutes.
Filed under Day to day, Food
This probably isn’t going to come as a shock to most people, though the decision is one that I have been putting off for a while now.
I’m moving on.
The New Farmer started out in January 2010, a day before I turned 33. It reflected, for nearly four years, where I was in my life, the ups and downs of putting in roots, looking for love, and learning what it meant to build a life in a farming community. I grew a lot throughout the course of writing. I found my voice. I found confidence and truth and a belief in myself I’d always hoped for. I fell in love. I had my heart broken. I shared dreams and reality. I succeeded and I failed.
And throughout this journey there has always been really delicious food.
I’ve written rarely over the past year because my life has changed. I’m no longer looking for a place to belong or for who I am, instead my search has turned inward. I am no longer on a journey to figure out where I belong, it’s here in the Mohawk Valley – today my journey is about who I want to be.
I ask you to join me on this new journey. I’m calling it How to Make the Perfect Chocolate Cake and Other Important Life Lessons.
Finally, and most importantly, thank you for your support, interest and acceptance over the last four year. I look forward to sharing my new experiences with you in the future.
I don’t know about you, but I feel like I’ve been eating the same-old, same-old for the last few months. Maybe I let my meals become as dull as the winter weather. Maybe I was just a little lazy. Either way, spring is now here and there is an influx of greens at farmers markets adding flavor and color to dinner. This week I had the most amazing, quickest, delicious stir-fry for dinner.
Pea Shoot and Spinach Sauté
2 cloves garlic – minced
2 T. grated ginger
1 t. red pepper flakes
2 cups pea shoots – cut into 2 inch segments
2 cups spinach – cut into thin slices
1 T. soy sauce
1. In a large sauté pan or wok, heat 1 T. olive oil over medium heat. Add garlic and ginger, sautéing for 3 minutes – don’t let garlic brown! Add pepper flakes and cook for an additional 30 seconds.
2. Add greens and mix until they begin to wilt. Toss in soy sauce and mix, cooking for an additional two to three minutes.
Simple, easy, delicious and a great change from the winter blahs.
Over the last nine months I’ve been working for Schenectady Greenmarket. In that time, my life has changed quite a bit. One main area of change is my kitchen. Sure, I have always been a pretty ardent home-cook, rarely eating out, rarely purchasing prepared foods – but I haven’t the kind of person that eats truly seasonally. All that has changed since now most of my grocery shopping is done on Sundays as I run around the market.
Among the celeriac, beets and kohlrabi, there has been one humble reawakening – carrots. This cooked carrot salad is now a staple of my weekly dinners and lunches. It brings sunshine and warmth to my day regardless if it is actually sunny outside (and -12) or snowing.
Spicy Cooked Carrot Salad
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
1 lb. carrots – diced
1 garlic clove, minced
2 t. sweet paprika
1/2 t. red pepper flakes
1 T. fresh lemon juice
3 T. olive oil
2 T. chopped parsley
1/3 c. crumbled feta cheese
1. Boil the carrots in salted water until tender but not soft (about 3 minutes).
2. In a large bowl, smash the garlic with a pinch of salt. Stir in the paprika, hot pepper flakes and lemon juice. Whisk in the oil.
3. Add the carrots and half the feta cheese. Toss until fully combined. Sprinkle the remaining feta on top and serve.
This salad is wonderful on its own for lunch, perfect wrapped up in a pita with falafel or grilled chicken and amazing served for dinner next to some freshly grilled chorizo.
So, it started out as a small break. I was switching jobs and needed to take the time to really focus on all my new roles and responsibilities. And it was summer, so ‘what-the-heck?’ And then July came and I put an offer in on a house back in Montgomery County and ‘holy crap!’ My brain was filled with the anxiety not only of a new job but a new house and all the layers of emotion, fear and joy and confusion that go along with both those things. September came and I finally closed on the house, moving into my sweet little cottage along the Mohawk River just up the street from an actual fort. And with it came new responsibilities like buying a lawn mower and painting the sun-porch and taking out the trash every Thursday night.
And writing somehow never came into the picture. I mean, I’ve thought about it a lot, but things just kind of happened and I didn’t.
So now it’s October and there really aren’t any more excuses. I’m settled into my job and my home and the pattern of my day and I have a gorgeous view of the river from my sunny office window. I can’t complain and I can’t procrastinate anymore. It’s time to write about the things that happen and not get swept away by them.
I’m going to admit it – I am pretty damn lucky. I live in an amazing part of the world surrounded by farmland, friends, mountain views and great food. Top that off with a job that allows me to combine all of these things and, well, things are pretty damn sweet. The past few weeks I’ve been grabbing some delicious fruit from the Market and nibbling on it throughout the week but the truth is, I can’t eat the fruit fast enough. So instead of letting it go to waste, I’ve been making the most delicious, simple and summery treat I can think of: cobbler.
Last week it was cherry cobbler, this week it’s been peach and next week who knows? Maybe plum? Yum! Cobbler is so amazingly simple to make, the toughest part is waiting the 45 minutes for it to cook. It’s best served warm with a scoop of vanilla ice cream (Battenkill Creamery is my choice) but I’ll fess up to eating it cold, straight from the pan for breakfast too!
Easy Fruit Cobbler
4 T butter
3/4 c. all-purpose flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt (I usually skip)
3/4 c. milk
2 c. fresh fruit (sliced if needed)
- Pre-heat oven to 350 degrees.
- Put butter in an 8-inch square pan and set in oven to melt. When butter is melted, remove from oven.
- In a large bowl, whisk dry ingredients together. Add milk and whisk until it forms a smooth batter.
- Pour batter into the pan then scatter the fruit evenly on top.
- Bake until batter browns, about 45 to 50 minutes.
Eat and enjoy!