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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.

 



celery root bisque with garlicky croutons - From member Wendy at Simple Balance

Posted on by Teri Jenkins

Don’t know what celery root (a.k.a. celeriac) is? It’s that really ugly, knobby looking white ball in
your CSA box. You can also find it in the grocery store right now. If you’re looking to clean out
your farm share box or just want to try something new, here’s an easy, tasty, healthy soup recipe to
try this weekend. It works equally well with kohlrabi, another ugly veggie no one seems to know
what to do with!

This is a “veganized” version of a basic bisque recipe. When “veganizing”, I swap out the higher-fat
animal ingredients like whipped cream & butter for healthier vegetarian ingredients, liked almond
milk & coconut oil. My kids & husband all loved this soup, and it was gone by the end of the day!


Ingredients for soup:
2 tbsp coconut oil
1 cup chopped celery
1/2 cup coarsely chopped shallots or white onion
2 pounds of celery root (about 1.5 bulbs), peeled and cubed in 1 inch pieces (or same amount of
kohlrabi)
1 medium potato, peeled and cubed into one inch pieces
5 cups low-sodium veggie broth
1.5 tsp fresh minced thyme (or 3/4 tsp dried)
1/4 cup almond milk (more if you like a thinner pureed soup)
salt and pepper to taste ( I used about 1/2 tsp salt and 1/4 tsp pepper)
For croutons: 2 pieces of “oldish” whole grain bread, cut into 1 inch cubes
olive oil (preferably in a spray bottle or mister)

To prepare: In a large soup pot, melt coconut oil over medium heat. Add celery and cook until
softened (about 3 minutes). Add shallots or onion, and cook about 3 more minutes. Then add
cubed potato and celery root, broth and thyme. Bring to a boil, reduce heat, and simmer about 30
minutes, or until veggies are very soft.
Meanwhile, preheat oven to 350F. Spread bread cubes on a baking sheet and spray lightly with
olive oil. You can sprinkle them with garlic powder or toss in a crushed garlic clove and a little olive
oil if you don’t have a spray bottle. Toast in the oven until brown (it doesn’t take long so keep
checking them).
Once veggies are soft, add almond milk and puree soup with a hand blender in pot or in batches in
a countertop blender. Add salt and pepper to taste.

Find Wendy at simple-balance.ca