one's accurate consciousness
of the lives
and the world from which the food comes."
--Wendell Berry-
|
"A
significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which the food comes." --Wendell Berry- |
Jerry and Patti Erickson of Eagledale Herb Farms are a perfect culinary pairing: he loves to cook, she loves to grow herbs. Here’s a recipe he made to take advantage of Patti’s true French sorrel:
2 cups loosely packed sorrel leaves
1 medium potato, diced
2 cans chicken broth
1/2 cup chopped onion
2 cloves minced garlic
3 tablespoons butter
2 tablespoons flour
Melt butter in a large saucepan, add onions and garlic and saut� over low heat until
transparent. Add sorrel and cook until it softens. Add flour and cook 5 minutes. Add
chicken stock and diced potato. Bring to a boil, cook until potatoes are soft. Puree in
food processor or blender. Reheat gently and serve. (Serves 4)
Another recipe from Eagledale Herb Farm. Try it with some of Betsy Wittick’s fingerling potatoes.
1 pound small to medium new potatoes
3 tablespoons olive oil
1 tablespoon paprika
2 tablespoons onion powder
1/2 teaspoon white pepper
4 sprigs fresh rosemary
Preheat oven to 400. Quarter or halve potatoes (depending on size), place in mixing
bowl, add oil. Toss the potatoes to coat, add paprika, onion powder, and white pepper, mix
again. Mince the fresh rosemary leaves fine, add to potato mixture. Place on cookie sheet
skin side down and bake until potatoes can be pierced with a toothpick. (Serves 4)
1 pound baby carrots
salt to taste
1/4 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
Peel the carrots, trim the ends, and slice into 1-inch thick slices. Bring a pot of
salted water to a boil and simmer the carrots until they reach desired doneness, 10-15
minutes. Drain the carrots, add the butter, cumin and cilantro and toss well. Season with
salt and pepper to taste and serve. (Serves 4).
This pasta may be served chilled or slightly warm. It calls for fusilli, but you can use whatever type of pasta you prefer.
1 fennel bulb, trimmed, sliced
1 cup Roma tomatoes, diced
1 cup zucchini, sliced
1 yellow bell pepper, diced
1 tablespoon olive oil
3/4 pound fusilli pasta
2 tablespoons pesto
2 tablespoons balsamic vinegar
1 cup mozzarella cheese, cubed
Preheat oven to 450. Combine vegetables, oil, pinch of salt and pepper in a bowl, toss
gently. Arrange in a single layer on an ungreased baking sheet, roast until vegetables are
tender, about 20 minutes. Cook pasta in salted boiling water until al dente. Drain and
rinse. Combine vegetables and pasta in a large bowl. Add pesto and vinegar. Toss gently.
Just before serving, stir in mozzarella cheese.
3 pounds new potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves
1 red onion, halved lengthwise & sliced thin lengthwise
2 pounds green beans, trimmed & cut into 1-inch pieces
24 Kalamata or Nicoise olives, pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425 degree oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender pur�e the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. (Serves 8)