Farm to Table Friday: Sweet Corn and Green Beans

Ribs, Green Beans, Corn

Welcome to the late edition of Farm to Table Friday (aka: Megan is slacker and forgot to post this last week – my bad, guys!). On the upside? You get TWO Farm to Table posts this week! We only ended up using three kinds of produce from our box this week, but we still put together a great meal!

On the menu this week:

BBQ Ribs
Sweet Corn with Cotija Cheese & Chili
Green Beans with Fennel & Feta

From Bailey
BBQ Ribs

We started with BBQ ribs which came out delicious! To make them I started by rubbing them down with BBQ dry rub (recipe coming soon!) and letting them sit refrigerated overnight. The next day I baked them at 250 for 2 hours, then moved them to the grill, slathered on some BBQ and they were ready to go!

Sweet Corn with Cotija Cheese and Chili

For the corn I mixed a traditional Mexican preparation. It’s amazing because the cheese, chili, and butter all complement the sweetness of the corn for an mouth-watering combination. Cotija cheese is a hard Mexican cheese that you crumble, much like Parmesan. It’s more pungent, like a sheep cheese, but not overpowering.

To make the corn I first boiled it quickly to get it cooked, then I put it on the grill to get some smoky flavor.

Next I took each piece, rolled it in some melted butter, then rolled it in the grated cotija. I topped it with some chili powder and it was ready to go! I served lime wedges on the side for squeezing. This is a great way to mix it up and serve corn in a non-traditional way.

Corn on the Grill Corn With Cotija

From Megan
Green Beans with Fennel and Feta

I’m a big fan of fennel, so I was super excited when I found out we’d be getting a fennel bulb in our CSA box. Fennel has a very distinctive licorice-life flavor, and a texture similar to celery. The sweet undertones of the fennel were a perfect match for the fresh green beans we got, and some crumbled feta pulled it all together for this yummy side!IMG_1775

  • 1 lb. FRESH Green Beans
  • 1 Fennel Bulb
  • 1/4 cup Feta Cheese
  • 2 tbsp  fresh chopped Basil
  • Olive oil
  • Salt & Pepper

 

Step One: Wash green beans and trim the ends. Remove the leafy fronds from the fennel bulb, and cut the bulb into this slices.

IMG_1769 IMG_1771

Step Two: Fill a saucepan half full with salted water and bring to a boil. Add the green beans and fennel slices. Cook until crisp tender (3-5 mintues). Pour into a colander to drain and run under cold water.

IMG_1776

Step Three: Heat Olive Oil in a pan, then add the cooked green beans and fennel. Season with the chopped basil, salt, and pepper. Cook until coated and warmed. Transfer to a serving dish and toss with feta cheese. Enjoy!

IMG_1777 IMG_1778

Advertisements

Farm to Table: Chives, Red Potatoes, Cauliflower, Broccoli, Snow Peas

Happy Farm to Table Friday! This week’s dinner was hearty and delicious, with the mashed potatoes anchoring the meal (so good!). The potatoes also allowed us to add in some other veggies, making good use of all of our produce. We paired our dishes this week with chicken breasts that were brined and grilled. The brine kept the chicken very moist while grilling. Here’s what was on the menu this week:

Complete mealMashed Potatoes with Broccoli, Cauliflower & Bacon

Sour Cream with Chives

Snow Peas in Orange Ginger Butter

Grilled Chicken Breasts

From Bailey:
Mashed Potatoes with Broccoli, Cauliflower & Bacon
Sour Cream with Chives

Ingredients:

  • 1 lb Bacon
  • About 3 lbs of Red Potatoes
  • 1 Head of Cauliflower
  • 1 Head of Broccoli
  • 1/2 cup shredded Cheddar Cheese
  • 1 bunch Chives
  • Sour Cream
  • 1 stick Butter
  • Salt and Pepper (to taste)

Start by cooking the bacon in a pan until it’s crispy, let it cool then crumble it. You can do this right before you cook the rest or earlier in the day.

 Taters and broccoli

I started using two burners. On one start a large pot of boiling water for the potatoes. Chop them into quarters and, when the water is boiling, put in the potatoes. When they are soft when prodded with a fork they are done. You can peel the potatoes if you want to, either way will work.

Steamed cauliflower

On the other burner I started a steamer. First I cleaned and chopped up the head of cauliflower, then steamed the cauliflower until it was soft to a fork poke. Put the cauliflower in a large plastic bowl, then do the same thing with the head of broccoli. You don’t need to change the water in the steamer, just throw it in.

 Mashed cauliflower with masher

Take a potato masher ( I know, so old-fashioned, but I usually use an electric mixer and this time I used the old fashioned hand potato masher and loved the results! I’m a convert to manual) and mash up the steamed cauliflower really well.

Added broccoli

Next add the steamed broccoli and mash it up. Then add the cooked potatoes and mash them into the broccoli/cauliflower mix. After the potatoes are mostly broken up, add a stick of butter and mix it in. Your mixture should have a pretty smooth consistency.

Adding bacon

Next, add about a cup of shredded cheddar cheese and the bacon crumbles. You can add salt and pepper as well.

 Ready to serve mashers

On the side dice up some chives and just mix them into some sour cream. I did about 1/4 cup of chives into about 3/4 cup of light sour cream. I served them on the side, so dollop away!

Chopped chives Chived sour cream

From Megan:
Snow Peas in Orange Ginger Butter

Ingredients:

  • 3-4 cups of Fresh Snow Peas (or Sugar Snap Peas)
  • 1 small Ginger Root, peeled and grated
  • 2 Tbsp Butter
  • Orange Marmalade
  • Apple Cider Vinegar
  • Black Pepper to taste

Trim the ends of the peas. Cook the peas in a small amount of salted, boiling water for about 3 minutes, then drain well. Your peas should still be crisp, don’t overcook them or they will get soggy (blech!)

 Trimmed Peas Cooked Peas

While your peas are cooking, melt the butter in a pan, then add the grated ginger and cook for about a minute.

Peeling Ginger Grated Ginger

Next add a few spoonfuls of the orange marmalade, a splash of cider vinegar, and some pepper to taste. Stir the sauce until the marmalade has completed melted.

 Adding Marmalade Orange Ginger Butter

Pour the Orange Ginger Butter over the drained peas, and toss to coat. Serve immediately.Farm to Table Dinner

Maryland Style Pit Beef Recipe

A summer tradition at my house is the use of the smoker. I’m sure later this summer there will be some smoked deliciousness posts. For Memorial Day we wanted to try something new, so we decided to make Maryland Style Pit Beef. I was shocked to learn that it’s not smoked, just grilled. That makes this recipe easy for anyone to make! Pit beef is a Maryland summer-time tradition and it’s easy to understand why. It’s crusty spicy edges and perfect-medium rare middle make it an amazing summer sandwich.

Maryland Style Pit Beef

First mix up your dry rub:

  • 2 Teaspoons of Old Bay Seasoning
  • 1 Teaspoon of Sweet Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Black Pepper

You may find that you need to mix up more rub depending on the size of your meat. I think I actually tripled this when I made it, but I had two pieces to cook.

5-27 - 1 Pit Beef Ingredients               5-27 - 2 - Pit Beef Spices

Other ingredients:

  • A piece of Top Round (ours were about 3 lbs each)
  • Rolls
  • Horseradish or Horseradish Spread (see below for recipe)
  • Veggies for on sandwiches.

Making Maryland Pit Beef is deceivingly simple. Begin my rubbing the top round with the pre-mixed dry rub. Let it sit in a container, uncovered or lightly covered, in the fridge for 2-3 days. This gives the rub a chance to absorb into the meat and start to break it down and tenderize a little bit.

5-27 - 3 - Pit Beef Raw                     5-27 - 4 - Pit Beef Rubbed

After the meat has sat for a few days, fire up the charcoal grill. Get it nice and hot, then grill the meat for only about an hour. It can be longer if you meat is a larger piece. You want the internal temperature to be 120. This will have your meat rare on the inside. If you don’t want rare, cook it a little longer, but be aware that cooking it too long will make the meat tough.

5-27 - 5 - Pit Beef cooking      5-27 - 6 - Pit Beef Temped 

5-27 - 7 - Pit Beef RestingThe next step is to let the  meat rest, you can even let it cool down completely if you want. When you slice it, go against the grain and slice it as thin as possible. If you are lucky like I am, your husband can take it to work and slice it on the a real meat slicer!
After it’s sliced, reheat if you need to, serve and enjoy! Traditionally this is put on a good roll with a horseradish spread which is easy to make. Just mix to taste!

Horseradish Spread:

  • Mayonnaise ( I use my own homemade, see The Truth About Mayonnaise )
  • Prepared White Horseradish
  • Salt & Pepper
  • A dash of Lemon Juice

Even if you don’t live in Maryland you can now enjoy one of their greatest culinary delights!
~ Bailey