For years, savvy local chefs and home cooks have sourced the key ingredients for their favorite recipes from local farms and ranches. Buying directly from producers gives home cooks and experienced, professional chefs a deeper understanding of where food comes from and how farming practices impact flavor and taste.
The AFT Magazine regularly brings to light delicious recipes from everyone from farm families to New York City chefs. Dive right into these recipes that feature locally grown, fresh-from-the-farm produce, dairy and meat products.
Roots and Shoots
1 pound beets
1 bunch scallions or young leeks
½ cup coriander
½ cup flat parsley
2 cloves garlic, fine mince
Juice of half a lemon
1 teaspoon ginger, fine mince
½ cup extra virgin olive oil
Pinch pimenton (Spanish smoked paprika) or paprika
1 teaspoon salt
Roast the beets in a moderate oven by placing them in a roasting pan, rubbing them with a bit of oil and salt and then covering the pan with aluminum foil. Roast for 45 minutes or until a knife passes easily through the beets. When cool, rub off the skins and hold in a pot of boiling water. Blanch the scallions into the water, leaving for no more than two minutes. Immediately plunge into iced water. This quick cooking and quick chilling retains the bright green of the scallion. Remove from water and squeeze out the excess liquid.
For the Dressing:
Put ginger and garlic in a food processor. Add salt and lemon juice. Add herbs. Pulse the machine but don’t over puree. Add oil. Taste for seasoning.
To make the salad, cut the beets in wedges. Cut the scallions into 2-3 inch long pieces and arrange on top of the beets. Drizzle the dressing over the beets and around the plate.
-Recipe from Peter Hoffman, owner and chef, Savoy, New York City
2-4 pounds of roast from Brookview (or another grass-based beef farm)
1/4 cup extra virgin olive oil
2 cups beef bouillon
4 onions, quartered
3 tablespoons fresh garlic
Any fresh herbs, such as parsley, sage or rosemary
1 tablespoon unrefined sugar (you may substitute regular)
Salt and freshly ground pepper to taste
You may add new potatoes and peeled carrots to the roasting pan with your roast. This enhances the beef's flavor and provides great, easy vegetables to serve with the roast.
1. Rub entire surface area of meat with olive oil to seal in juices.
2. Pan-sear (brown) all sides of beef in medium-high skillet.
3. Transfer meat to a large roasting pan (with sides of at least 2 inches).
4. Place onions, potatoes, carrots and herbs around beef.
5. Pour bouillon over vegetables. Sprinkle garlic, salt and pepper over beef.
6. Cover pan and cook in 300 to 325 degree oven for 5 hours or until meat falls apart at the slightest touch. Turn roast midway through and baste with juices occasionally. Add more bouillon if needed. Keep roast moist.
--Recipe from Sandy and Rossie Fisher, owners of Brookview Farm, Virginia
Pumpkin Ravioli with Corn, Hazelnuts and Asiago Cheese
1 pound fresh or frozen pumpkin ravioli (or butternut squash ravioli)
½ cup (1 stick) unsalted butter
¼ cup minced shallots
1 cut fresh or frozen corn kernels, blanched (see note below)
½ cup coarsely chopped toasted hazelnuts (see note below)
½ teaspoon salt
3 tablespoons coarsely chopped fresh sage
½ cup freshly grated Asiago cheese
Put a large pot of water on to boil over high heat. Cook the ravioli according to the package directions; the time will vary depending upon whether you’re using fresh or frozen ravioli. Drain the ravioli and set aside.
Melt the butter in a large skillet over medium-high heat. Add the shallots, reduce the heat to medium, and cook. Stir occasionally until the shallots are tender, or about 5 minutes. Add the corn, hazelnuts and salt, and cook for 2 minutes. Add the sage and cook for 1 minute more. Add the ravioli to the skillet, tossing gently to evenly coat.
Divide the pasta among the plates and top with the Asiago cheese. Serve immediately.
NOTE: To blanch fresh or frozen corn, brings a medium-size saucepan of cold water to a boil. Add the corn and cook until crisp-tender, 2 to 3 minutes. Remove from heat, drain and rinse under cold water.
NOTE: To toast the hazelnuts, place on a baking sheet in a 350-degree oven for 10 minutes, or until lightly browned and fragrant.
(Makes six to eight servings)
--Recipe from Allysa Torey, author of the popular cookbook At Home with Magnolia, New York
Chicken and Spring Vegetable Pasta
1 boneless, skinless chicken breast, cut into small, bite-size pieces
1 bunch spring onions, light red, white and light green parts thinly sliced
1 bunch spring garlic, white and light green parts thinly sliced
2 regular cloves garlic, minced
3 small leeks, white parts thinly sliced
3 tablespoons olive oil
1/2 cup chicken broth or white wine
8 ounces whole wheat linguine
Small handful fresh parsley, chopped
Salt and pepper to taste
Cook the pasta per instructions and drain. Sauté the onions, garlic and leeks in the olive oil until fragrant and soft—set aside. Sauté the chicken until cooked through. Add the vegetables back to the pan with the chicken broth. Toss vegetables with the pasta and warm through. Season to taste and add the parsley for flavor and color.
--Recipe from Dr. Preston Maring, physician administrator and Ob-Gyn at Kaiser Permanente Medical Center, California