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Frozen tomatoes in use

Posted on by Justine Mentink

It's the time of year where we are taking stock of the frozen and preserved items in our deep freeze at home, it's all well and good to put all these farm fresh fruits and vegetables in jars and the freezer, but it's another altogether to use them before they are fresh in the garden again. 

We had a lot of frozen tomatoes that needed to be used up. Last week they were great in a huge pot of veggie chili that got eaten and then put into the freezer to be used as emergency suppers or lunches when there are no leftovers, and yesterday I made a big pot of spaghetti sauce . We had the sauce last night over pasta, and later in the week I'll make a version of huevos rancheros (rancher eggs) by poaching eggs in the sauce and serving with sour cream and corn bread.

Here is the recipe for the spaghetti sauce I made using Salmontail farm sausages.

In a heavy bottomed pot sauté the sausages, cut into 1/2 inch rounds, until cooked.

Add 3-4 cloves garlic and 1 cup each: chopped onions, chopped mushrooms, fresh or frozen peppers, and any other vegetable you like in your spaghetti sauce. 

Cook until your onions are transparent, 15 minutes.

Add thyme, oregano, salt, pepper, (your frozen pesto would be great here!) and a bit of crushed hot peppers, and stir.

Once that's all cooking well add your tomatoes. I added one jar or canned whole tomatoes, and then the rest a mix of field and cherry frozen tomatoes. But you could use all canned or all frozen, but you may want to add a little liquid to the bottom if using all frozen until the tomatoes thaw and let their juices out.

I then let this cook for 30-45 minutes, until the tomatoes were nice and cooked down and the sauce was beginning to thicken. I added a dash of maple syrup at the end to cut some of the acidity of the sauce.  

There's nothing like a hot bowl of last years garden bounty on a blustery March night.



Tacos de Carnitas de Pato (Braised Duck Tacos) shared by Chris

Posted on by Teri Jenkins

I am not terribly enthusiastic about duck but this week I made this:

http://www.saveur.com/article/recipes/tacos-de-carnitas-de-pato-braised-duck-tacos

And served it with this instead of the suggested condiments:

http://www.epicurious.com/recipes/food/views/Tomato-and-Corn-Salsa-235222

It was accompanied by a cabbage salad and squash/cumin soup.

Almost everything came from Taproot.

This is the way to deal with duck. All the fat cooked out and I could add back what I wanted. In addition, the carcass was gone from the beginning so we could enjoy the leftovers with ease.



Pheasant Recipe from Karen

Posted on by Teri Jenkins

Hi Teri -

 
Hope all’s well down on the farm. I finally cooked the pheasant we got in our share a few months back and I wanted to share the recipe we used because it turned out to be delicious. We even ignored the instruction to save the breasts (which can be tougher than the rest) for another dish, and they were as tender as the other parts by the time it was finished.
 
 
Hope it’s of interest to other members!
 
Karen
 
 


Celeriac Latkes

Posted on by Justine Mentink

Here is a recipe that was shared by a member, found at eathalifax.ca, which is actually a pretty neat website to look around on. 

I will be making these latkes tonight along with a parsnip mutton soup from left over from last night, a great warm meal on a cold wintery evening.

celeriac latke-6

celeriac latkes & yogurt remoulade
Yields 8
 
Ingredients
  1. 1 medium celeriac, shredded
  2. 3 green onions, finely chopped (or yellow onion)
  3. 3 tablespoons flour
  4. 1 egg
  5. salt and pepper
  6. vegetable oil for frying
remoulade
  1. 2/3 cup yogurt
  2. 1 shallot, finely diced
  3. 6 gerkins, finely diced
  4. 1 tablespoon gerkin brine
  5. 1 tablespoon capers, finely diced
  6. 1 teaspoon Dijon
  7. 1/8 teaspoon paprika
  8. 1 teaspoon lemon zest
Instructions
  1. For remoulade, combine all ingredients. Refrigerate until use.
  2. Heat about 1-2 inches of oil in a large skillet or pot over medium high heat.
  3. Combine grated celeriac, green onions, flour and egg. Season with salt and pepper. My advice is to season, fry a test latke then adjust accordingly. Form into thin patties. Working in batches, fry the latkes until golden brown and crisp on both sides. Remove latkes to a paper towel lined baking sheet and keep warm. Serve immediately with remoulade.
Notes
  1. Celeriac vary in size. The batter may need more flour or an extra egg depending on the size you choose.
  2. Serves 2-4 though I could have easily eaten all of these myself.