Cooking with Red Fire Farm
We are posting some of our recipes up here for everybody to use. We'll post your favorites too; send them to recipes@redfirefarm.com.
Winter Recipes
with Local Seasonal Produce
Cooking seasonally can be a lot of fun! You can order bulk produce from us to use in your recipes and store at home, just visit our bulk orders page.
Also check out the desserts page for Sweet Potato Pie.
Raw Parsnip Winter Salad
Sarah makes this for fall and winter feasts. Parsnips are amazing raw.
3 cups shredded raw parsnip
1 and 1/2 lemons, juiced (if organic, include some zest)
3/4 cup currants
1 cup whole milk yogurt
honey to taste
pinch of salt to taste
Grate parsnips, unpeeled is fine as long as they're good and cleaned of dirt. Just grate down to the inner core, which is tougher, and you can tell when you get there. Then mix with the other ingredients and taste. If you let it marinate a little while before serving, the flavors meld more. You can use dates or other dried fruit instead of currants, or a mix.
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Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F (205 degrees C).
Toss Brussels sprouts in olive oil, salt, and pepper. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
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Mashed Potatoes with Shallots
4 Cups diced potatoes
1 tsp salt
1 Cup minced shallots
2 tbs butter
¼- ½ cup milk or potato cooking liquid
½ cup thinly sliced basil leaves (or 1 tbsp dried basil)
½ cup parmesan cheese (opt)
salt and pepper to taste
Put potatoes in enough water to cover them and salt the water. Cover and bring to a boil on high. Reduce and simmer for 20 minutes until the potato cubes are soft. Meanwhile sauté the shallots in the butter until soft (10 min). Mash together potatoes with the rest of the ingredients. Use just enough liquid to make the potatoes creamy and fluffy. Add salt and pepper to taste. Serve immediately. Serves 3-4.
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Caramelized Leeks and Apples
A sweet and savory side dish.
2-3 medium sized leeks
1 T brown sugar or maple syrup
1 T olive oil
salt and pepper
1½ T butter or margarine
Roughly ½ cup honey mustard (optional)
1 hot pepper (optional)
2-3 apples
Trim off the root and top edges of the leeks, leaving the middle part intact. Half the middle and chop into 1 inch rounds. Heat the olive oil and butter; when melted add the leeks and toss well. Cook slowly for about 10 minutes or until the leeks start to soften. Add sugar continue to cook for about 15 minutes, adding a small amount of hot water if the mixture starts to stick.
Slice apples into circles and arrange on a plate. Mix mustard with minced hot pepper and spread atop apple. Top with a spoonful of caramelized leeks.
From Red Fire Chef Kristen Schafenacker, 2007.
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Roasted Winter Root Bake
When I was in college, I had what someone called a "root bake" for the first time, and it was so good!
The general idea is chop up all kinds of roots into similar sized chunks, coat/toss with olive oil, sprinkle with salt and pepper and bake in the oven at about 400 until all items are soft to the tines of a fork. Stir after about a half hour. Herbs generally do better added part way in to cooking.
Things you can include:
Parsnips, Rutabagas, Beets, Turnips, Daikon, Sweet Potatoes, Potatoes, Onions, Garlic, Carrots, Herbs, Celeriac, Kohlrabi, and anything else I'm forgetting.
Variations could include adding any of the following: soy sauce, sesame oil and sesame seeds, honey mustard, hot pepper flakes, making a cilantro dressing to pour over them, serving with ketchup, and who knows what else.
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Carrots and Rutabagas
with Lemon and Honey
1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
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Maple-Glazed Sesame Sweet Potatoes
This is a sweet side to compliment an Asian-themed meal.
3 large sweet potatoes, cubed
2 Tbs. butter
2 Tbs. Sesame seeds (omit to go totally local with it :)
2 Tbs. Maple syrup
salt and pepper
Put sweet potatoes in a skillet with ¼ inch of water on the bottom. Cover and steam until cubes are almost tender. Drain any remaining water and return to heat. Add butter and maple syrup and stir frequently, allowing the sweet potatoes to start to brown on all sides. Add the sesame seeds, salt and pepper to taste and cook until browned.
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Turnip Puff
2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
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Beets, Carrots and Hakurei Turnips in a Lime Vinaigrette
This is the great recipe our chef Ona featured on the WGBY TV live auction!
4 medium beets
4 medium carrots, sliced diagonally
4 medium hakurei turnips, cubed
Dressing:
1/4 cup veggie oil
3 Tbs lime juice
2 Tbs chopped cilantro or dill
2 garlic scapes or 2 stalks green garlic, minced
salt to taste
Cook beets whole, skin and all until you can easily put a fork in. Drain and put in cold water until cool enough to rub skins off and cut up. Steam carrots until tender-crunchy. Cube turnips. (Greens from the beets and turnips can be saved and sautéed up with some garlic for another tasty addition to your meal.)
Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies in a bowl and toss with dressing. Chill.
Nothing beets local!
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Butternut Squash and Rutabaga Puree
4 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1 cup (or more) canned low-salt chicken broth
3 pounds rutabagas, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
Transfer squash and rutabaga pureé to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Re-warm over low heat.)
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