Straight from the Farm

So, I’m rather at a loss for words today.  Unusual, yes, but just some minor writer’s block and a huge stack of “real” work.  No worries because I have some great food and farm shots to share with you instead and a simple little recipe at the bottom to keep us all twirling around the kitchen for another day. 

My apologies in advance for anyone using dial-up…this post might take some time to download. 

Mediterranean-Style Marinated Baby Eggplant
Adapted from World Cook’s Collection: Mediterranean Kitchen

4 baby italian eggplant (they should fit in the palm of your hand)
1/2 c. high quality extra virgin olive oil
1 lemon, juiced
1 T. balsamic vinegar
3 large garlic cloves, crushed but still whole
1/4 c. slivered almonds or pine nuts
2 T. or so golden raisins
1 t. sugar
1 bay leaf
pinch of dried red pepper flakes
slat and pepper

Preheat your oven’s broiler on its high setting.  Wash eggplants well and cut in half lengthwise.  Brush with a little olive oil before placing cut side up in the broiler pan.  Broil for about 5 minutes or until tops are getting nicely browned.  Turn over and broil skin sides for another 5 minutes until they begin to blister and blacken slightly. 

Make the marinade while eggplant is cooking.   Place all remaining ingredients in a bowl or measuring cup and mix well. 

Place hot eggplant into an earthenware or glass bowl.  Pour the marinade over and turn eggplants to coat well.  Let cool to room temperature, turning eggplants once in a while, before storing in an air-tight container in the refridgerator for up to a week.  Serve cold as a side dish to a meat entre such as pork loin or lamb or as part of a vegetarian sampler supper that might included stuffed grape leaves, cacik and hummus with pita. 

(makes 4 side dish servings)

This is the third post in just a week with a salad recipe.  Am I boring you?  I hope not.  At least this one includes pasta so it’ll stand up as a main dish in a pinch.  Certainly makes a nice lunch.  In any case, my mom used to tell me that there was some sort of design rule that states that once you have a group of three similar things (dishes, tea kettles, thimbles, those weird spoons they sell at tourist sights), you have a collection.  Well, in one short week, I’ve gotten myself a collection of salad recipes.  Fancy, eh?   To celebrate, there is a new “salads” category on the side bar so feel free to click it in the future to see if my fledgling collection is growing much.

In case you haven’t noticed, this blog is vegetarian.  It’s not really meant to be - there are even a few guest posts with chicken in them - but since I don’t really eat meat and I am writing about a vegetable farm, it just sorta happened.  I bring this matter up because I am going to be trying to make more suggestions for incorporating meat into my recipes, even if I don’t cook them that way myself.  

This time around I’m giving bacon a shot.  There are vegetarian versions of bacon on the market and the one I used this time was surprisingly good.  Since I don’t do the meat thing myself, I would love to see some comments moving forward from readers about how you incorporated or think you might incorporate meat into a given recipe.  It’s good information to have as a reference.  I thank you in advance.  Now, on to the third in a collection of salad recipes!

PASTA SALAD WITH SWISS CHARD & BACON
Adapted from All Recipes.com

2 c. uncooked rotini or other pasta
1 bunch Swiss chard (10 or 12 stems)
3 small bell peppers  (purple, red or yellow)
6 pieces of bacon*
1/2 c. vinaigrette**
salt and pepper

*I used a vegetarian version of bacon from Lifelite that was quite good. 

** Use your favorite bottled brand or make Basil Vinaigrette by whisking together 1/3 c. extra virgin olive oil, 2 T. of apple cider or sherry wine vinegar, a generous tablespoon of honey, a generous tablespoon of finely chopped fresh basil, and 1 small finely minced garlic clove. The honey makes this vinaigrette ever so mildly sweet so it’s a wonderful contrast to the salty bacon in the salad.

Cook pasta and bacon according to package directions. Drain and cool bacon on a paper towel before cutting into small pieces.

While pasta finishes cooking, prepare swiss chard by removing stems and the thicker portion of the main “vein” since that part is stringy and tough.  Stack chard leaves and roll into a “cigar” to then slice into very thin ribbons.  Prepare bell peppers by removing the stems and seeds and slicing into very thin strips. Place both chard and peppers in a large bowl. 

Drain pasta and give it a real quick rinse in cool water. You want it to still be a little warm but not terribly hot so it takes off just a little of the rawness from the vegetables but doesn’t cook them. Make sure pasta is thoroughly drained before adding to the bowl of swiss chard and pepper.  Add the bacon and pour on dressing sparingly until you reach your desired amount and toss to coat.  Salt and pepper to taste.

(serves 2 as a main dish or 4 as a side)

Remember spelt from the other day?  Did you try it?  Did you like it?  If you didn’t try it, are you going to?  

Whoa - what’s with all the questions?!  I just want to get you ready for another spelt recipe.  As is my standard practice, I had cooked more than the last recipe called for so as to have some on hand for another dish or two.  Since spelt takes a little “processing” with the soaking and the long cook time, it’s best done in large batches and then stored in an air-tight container in the fridge.  It’ll keep for a week or more that way. 

And while you’re in your fridge, dig around to see what you’ve got rolling around in the crisper drawer.  At the bottom of mine, I found a kohlrabi hanging on from the spring still so thought that would make a nice crisp addition to the chewy softer texture of the spelt.  If you don’t have a kohlrabi hiding out in yours, look around for other add-ins such as cucumbers or peppers.  A firm apple would even be a good substitute for the kohlrabi.  I personally enjoy the little pockets of sweetness raisins provide but you could make this with just veggies if you’re not into combining food groups. 

As with all whole grain salads, this recipe is meant to be modified according to what’s on hand.  You could even take up foraging like some of my counterparts and add in wild onion, chives or even dandelions greens.  To cut to the chase - make extra spelt and then make a hearty salad. 

SPELT SALAD WITH KOHLRABI AND MORE
A Straight from the Farm Original

2 c. cooked spelt
1 small kohlrabi bulb, peeled
2 radishes, trimmed and cleaned
1/2 c. raisins, cranberries, or other dried fruit
1/2 c. extra virgin olive oil
1 lemon, zested and juiced
1 t. minced fresh marjoram (or other herb of your choosing)
1 t. honey (optional)
salt and pepper 

Slice the kohlrabi and radishes into very thin rounds - use a mandolin if you have one.  Then using a sharp knife, cut the rounds into small matchsticks.  Place in a medium bowl along with cooked spelt and dried fruit.  Toss and set aside.

Whisk together oil, lemon juice and zest, marjoram, honey (if using) and a pinch of salt and fresh ground pepper. 

Just before serving, dress the salad with the vinaigerette, tossing well.  Serve with slices of fresh tomato or cucumber on the side and a hunk of crusty bread for a complete meal. 

(serves 2)