Category: Food

Meal in a Bowl

It’s late October at the Farm and we are enjoying the last of garden fresh vegetables. Sweet potatoes, carrots, spinach, peppers and lettuce were all harvested before the killing frost.  

Of course I take this bounty as a sign that I should create a new recipe. Add that to my recent infatuation with broth bowls and I’m off to the kitchen to create a meal. 

 I have found that I can flavor a broth easily with the following technique. Pour two cups of bone broth into a 4 cup microwave safe bowl. I use a pyrex measuing cup. For the bone broth, I use either home made or an organic one in a carton. Into the 2 cups of broth, add 1 inch piece of ginger, thinly sliced, 6 to 8 one inch pieces of lemongrass and a couple of peppercorns. Microwave on high for 2 minutes, then let sit while prepping the rest of the ingredients. Heat again just before pouring over the bowl.

What goes in the bowl?

Rice or noodles. If I’m using rice, my favorite is the high protein Cahokia rice grown in Southern Illinois and available on Amazon. It is also reportedly available in some grocery stores. Sometimes I use plain ramen noodles and prepare according to package directions. Plain ramen noodles are now available at my local Walmart. In a pinch, you could probably use just the noodles from the cheap packages and discard the high sodium flavoring packet.

Add some toppings.

Choose a variety of colors of vegetables and proteins to make the bowl interesting. I have been using bite sized chunks of sweet potatoes, julienned carrots, poblano and sweet peppers, strips of chicken breast, plus shreds of spinach. All of the toppings are either oven roasted or steamed before adding to the bowl. I keep each topping separate to place around the top of the bowl.  

Put it all together.

Once all ingredients are ready, assemble the bowl. 

Place the rice or ramen, whichever you are using in the bowl, top with vegetables and a few shreds of fresh spinach. Pour the hot broth over the bowl,  which will slightly tenderize the spinach. Top with cilantro, Sriracha sauce and/or soy sauce as desired.

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Sweet Potatoes

There is more to sweet potatoes than a casserole topped with marshmallows.

Do you like sweet potatoes?

Most people think of sweet potatoes only at Thanksgiving. Baked in a casserole with loads of brown sugar, butter and marshmallows melted on top. Although that is a delicious dish reminscent of warmth and family, if that is the only time you are eating sweet potatoes, you are missing out. Sweet potatoes are a delicious, colorful and nutrient rich powerhouse any time of year.

Culivation of sweet potatoes originated in the tropics thousands of years ago. The consistent warm and humid weather provides ideal growing conditions. As humans began to travel the world, they took this vegetable with them and created new varieties.

Even those this relative of the morning glory is a tropical plant if you pay attention to the weather, you can grow them quite well in the 6a zone of Central Illinois. The most prevalent variety and what we grow here at the farm is Beauregard. This variety produces a tuber with dark orange flesh.

Harvest and Storage

As you might imagine with their tropical history, sweet potatoes must be dug before the first frost. If you experience a light frost, it will kill the vines and you should dig the potatoes as soon as possible.

After digging, lay out the potatoes to cure in a warm humid location. This improves the storage capability and makes them sweeter. After two weeks of curing, brush off remaining dirt and store as you would white potatoes.

We have discovered that even though this is the way to prepare for longer term storage, the potatoes are sweet and delicious fresh from the garden.

Preparation

Beauregard sweet potatoes have a smooth creamy flesh when cooked. They are sweet with no additional sugar added. Try cutting into bite size chunks and steaming until tender. Or drizzle with olive oil, season with salt and pepper and roast in a 425º oven until done and the edges are carmelized. Most recently I added steamed sweet potatoes in a ramen noodle bowl along with carrot strips fresh from the garden.

Sweet potatoes go beyond a delicious dish. They are good for you with rich stores of beta-carotene, Vitamin C, fiber and other nutrients.

Think about sweet potatoes next time you want to add some color to your plate.

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All About Pie

“Despite my changing tastes and desire to get away from using processed foods,  pie crust is an exception. I don’t make pie often, so it truly is a treat. Shortening just makes better, more tender and flaky pie crust in my opinion. I have used lard a time or two but I still prefer Crisco shortening.”

From Simply Delicious, pg. 69

As I prepare to make somewhere north of 75 individual dessert-sized pies this weekend, I find myself reflecting on what it is about pie that draws people to dessert. 

Pie has been around as long as anyone can remember and is a beloved American dessert. Who hasn’t heard the phrase “as American as apple pie”? 

Sweet Pies/Savory Pies

We tend to first think of sweet filled pies when referring to pie, but there are also pot pies, meat pies, shepherd’s pie, and tomato pies to name a few. The list expands further if you include tarts and galettes which are basically fancy pies. 

Fruit pies, such as I will be making for sale are relatively easy to produce. Make the crust, add filling and bake. Of course the detail is what makes it so delicious. A flaky tender-crisp crust, filling that is not too sweet and not too tart, edges crimped just so. 

Cream or custard pies require a bit more expertise to ensure the filling is smooth and, if topped with meringue, that it does not shrink and weep. 

Why Do We Love Pie?

Could it be the memories associated with pie that makes them so delectable? Visions of our mothers or grandmothers setting a hot-from-the-oven pie on the table after a groaning board meal. When we all say “oh, I don’t have room for dessert, but since you have pie, I’ll take just a small slice”, then finish off a large piece just because it is too good to stop eating.

So as I bake blackberry, cherry and peach mini-pies this weekend, I’ll be planning for the next round of pies. 

And maybe a savory one for supper.

By the way, my thoughts about pie crust have not changed. 

Stay tuned to Five Feline Farm through Facebook, Twitter, and Instagram to find out what flavor pie is being offered at the Farm Fresh Mercantile. Available through pre-order only.

Get Your Scones and Pies!

Did you know we only bake to order for the Farm Fresh Mercantile?

In Illinois there are several rules and regulations that govern selling food. This ranges from commercial food processing to restaurant kitchens to food trucks all the way down to cottage food permits and home based operations.

Five Feline Farm operates under the last two and there are some slight differences. 

Our cottage food permit allows us to make certain baked goods, jams and jellies to sell at Farmer’s Markets. We do this from May through September at both the 18th Street Farmer’s Market in Charleston and Market Thyme in Casey.

Through the winter months we have our on farm store, the Farm Fresh Mercantile. Here we operate under our Home Based permit. This allows us to make and sell baked items through pre-order only; plus a few other items where local farm ingredients are featured in the product. (Think blackberry jam.) 

What does this mean for you?

In order to get our famous scones or individual sized mini-pies, you must order in advance. We want to get the word out so you can place your orders and not be disappointed when you arrive. 

Here is what we are offering on October 12, 2019. Orders must be received by October 10, 2019. 

You can place your order through email, social media or phone. We will have your scones and pies ready for pick up between 9:00 and 3:00 on the 12th. 

But don’t just come to pick up an order. Bring a lawn chair and enjoy music by Doty and Dexter. Visit with friends. Shop other great vendors like Four Little Pumpkins, Hazel Anne Farm and others.

It’s all happening at Farm Fest.

October 12, 2019 from 9:00AM – 3:00PM.

 

If you just can’t make it to the Farm, you can still shop for other Five Feline Farm merchandise in our online Mercantile.