The Real Dirt on Farmer John
May 6, 2006 Saturday 2PM CT
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For a story of resurrection and redemption, join Jean Feraca with the maverick midwestern farmer who stars in the epic tale, "The Real Dirt on Farmer John."
Guest
- John Peterson, organic farmer and writer, www.angelicorganics.com
Sample Recipes
© John Peterson & Angelic Organics. Reprinted with permission of Gibbs Smith, Publisher. From the book Farmer John's
Cookbook: The Real Dirt on Vegetables, May 2006.
- Broiled Beet Slices with Maple-Teriyaki Sauce
In this dish, tender slices of baked beets are coated in a garlicky-sweet teriyaki sauce and placed under the broiler. Shareholder Judy confirms that the results are irresistible. Angelic Organics Kitchen (adapted from the Winter Harvest Cookbook).
SERVES 4 TO 6
12 small or 6 medium beets, scrubbed, trimmed
¼ cup of butter
2 tablespoons of maple syrup
1 tablespoon of minced or pressed garlic (about 6 cloves)
1 tablespoon of finely chopped or grated fresh ginger
1 tablespoon of soy sauce or tamari
- Preheat the oven to 400ºF.
- Place beets in a small roasting pan with ½ cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
- Preheat the broiler.
- Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into ¼-inch rounds.
- Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, removed from heat.
- Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
Sun-dried tomatoes leand their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery. A shareholder recipe-tester informed us that this is a wonderful spring or fall soup. Our Farm Cook adores using sun-dried tomatoes and saffron together in this recipe, and the crew just loved gobbling down the tasty results. What a wonderful, hearty soup for farmers and everyone else! Shareholder (adapted from The Moosewood Restaurant Kitchen Garden)
SERVES 4 TO 6
3 tablespoons of olive oil
2 cloves of garlic, minced or pressed (about 1 teaspoon)
½ teaspoon of ground fennel seeds
1½ cups of chopped onion (about 3 small onions)
1 medium potato, diced into ½-inch pieces
1 small carrot, chopped
1 small parsnip, chopped
1½ cups of peeled, chopped fresh tomatoes or canned tomatoes
6 cups of vegetable or chicken stock
2 bay leaves
1 tablespoon of chopped fresh oregano or 1 teaspoon of dried oregano
6-7 large leaves kale, chopped (3 to 4 cups)
¾ cup of cooked or canned (rinsed, drained) white beans
½ cup of chopped oil-packed sun-dried tomatoes, drained
pinch of saffron
pinch of salt
pinch of freshly ground black pepper
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and fennel seeds; cook, stirring constantly, for 1 minute. Add the onion and cook, stirring constantly, for 2 minutes. Add the potato, carrot, and parsnip and cook, stirring constantly, for 5 minutes more.
- Add the fresh or canned tomatoes. Pour in the stock. Stir in the bay leaves and oregano. Bring the mixture to a boil, then immediately reduce the heat so that it continues at a simmer.
- Add the kale, beans, and sun-dried tomatoes. Simmer until the vegetables are just tender, 15 to 20 minutes. Remove the pot from the heat; add the saffron. Season with salt and pepper to taste.
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