Visser Farms

Community -Supported Agriculture

Episode #5

Visser Farms: Community-Supported Agriculture 

Farmers markets are abundant in the summer time. Make use of them while they are here! If you eat seasonally you can eat healthy and fresh! Choose a variety of fruits and vegetables to add variety to your diet!

Rough Chopped Farm Market Salad with House Dressing print

Yield: 4 servings

Ingredients

Salad
4 cups roughly chopped farm-fresh vegetables (Bite-size pieces of onions, celery, peppers, cucumbers, broccoli [including the stems]; corn off the cob; whatever is fresh and excites your taste buds)
Favorite salad dressing, or make a fresh vinaigrette (recipe below)

Vinaigrette
1/3 cup white wine vinegar
2 tablespoons honey
2/3 extra virgin olive oil
Salt and pepper to taste

Directions

Salad
In a large bowl, mix the vegetables and toss lightly with chosen dressing.

Vinaigrette
Whisk vinegar and honey together. Slowly mix in the olive oil. Taste for salt and paper; season accordingly and enjoy!

 

Rubbed and Grilled Pork Tenderloinprint

Time: 25 minutes
Yield: 4 servings

Ingredients

2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon black pepper
1/2 tablespoon ground cumin
1/2 tablespoon salt
1/4 teaspoon dry mustard
Dash of cinnamon
Pork tenderloin – 1 package usually has two tenderloins, enough for 4 people!

Directions

Mix the seasonings together and rub over pork tenderloins. Refrigerate covered  for 2 hours. Bring pork to room temperature before grilling approximately 15 minutes on medium high heat – turning to produce sear marks. Remove tenderloins from grill when they have reached an internal temperature of 140 degrees. Rest, loosely tented with aluminum foil, for approximately 5 to 10 minutes; temperature will rise to 145 degrees.

Slice the pork and serve with red onion jam.

 

Red Onion Jamprint

Time: 45 minutes
Yield: 2 cups

Ingredients

1 tablespoon butter
3 pounds red onions, peeled and julienned
1-1/2 cups sugar
1 teaspoon sea salt
1 teaspoon black pepper
7 ounces balsamic vinegar
2 cups chicken stock or 2 cups red wine

Directions

Melt butter in a large pan and add onions, sugar, salt and pepper. Over a moderate flame, cook the onions until soft and they have reduced in about half – approximately 35 minutes, stirring occasionally to keep them from sticking. Add vinegar or wine and cook, stirring until the mixture is slightly thick. Jam will thicken further as it cools.

Notes:

You may want to double amounts and can the leftovers, but the onions lose considerable volume as they cook down and may produce a disappointingly small amount of jam.

Smashed Redskin Potatoes  print

Time: 20 minutes
Yield: 4-6 servings

Ingredients

2 pounds redskin potatoes
1 stick butter, cut into 1-inch pieces
Salt for water

Directions

Clean the potatoes and cut them into quarters. Place in a pot with enough cold water to cover them by 2 inches. Add salt, at least 2 tablespoons; you want the water to taste salty.

Bring water to a boil and let simmer uncovered until the potatoes are fork-tender – approximately 10 – 12 minutes. Drain. Return to pot and add butter, and smash with a potato masher.

 

Carrot Cakeprint

 Time: 30 minute prep + baking, cooling, & assembly
Yield: 2 10-inch cakes

Ingredients

Cake
1 oz butter
Flour for dusting
9 eggs
12 ounces vegetable oil
1 pound, 12 ounces granulated sugar
1 teaspoon salt
1 pound, 2 ounces cake flour
1-1/2 ounces ground cinnamon
1-1/2 teaspoons baking soda
2 pounds, 8 ounces carrots, shredded
5 ounces walnuts

Cream Cheese Frosting (4 – 5 cups of frosting )
1 pound powdered sugar
8 ounces unsalted butter
1 pound, 12 ounces cream cheese
1 tablespoon pure vanilla extract

Directions

Cake
Preheat oven to 375 degrees. Butter the cake pan[s] and line the bottoms with baking parchment circles. Dust the sides with flour and set aside on a sheet pan. Sift together flour, baking powder and cinnamon, and set aside.

Place eggs in a large mixing bowl and whip until fluffy 8 – 10 minutes. While whipping, warm the bowl with propane torch so the eggs reach a temperature of 100 degrees. Allow the eggs to cool to room temperature ; slowly add oil to the eggs. Add sugar in a few states. Whip for 3 minutes. Add nuts and carrots and mix at first speed for 1 minute. Add flour mixture and mix for additional minute at low speed Briefly mix at second speed if the flour is not completely incorporated. Pour batter into prepared pans and bake in preheated oven for approximately 50 minutes.

Cool on a wire rack for 5 -10 minutes then remove and cool to room temperature before icing.

Cream Cheese Frosting
In a large mixing bowl, beat powdered sugar and butter for 1 minute. Slowly increase speed until the mass is creamy . Add cream cheese and vanilla extract. Mix again until all ingredients are well incorporated and frosting is lump-free.

Notes:

Although it is time-consuming, grating carrots by hand gives the best results.

I sometimes make three smaller cakes so I can stack them.

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