Nick's Tarragon Coleslaw

Nick’s Tarragon Coleslaw

serves 6-8

Ingredients

½ cup mayonnaise

¼ cup whole milk

2 Tbsps tarragon vinegar

1 Tbsp sugar

2 Tbsps minced onion

1 Tbsp fresh lemon or lime juice

½ tsp salt

⅛ tsp black pepper

1 ½ lbs cabbage, sliced or shaved thin

½ lb carrots, grated

Handful minced fresh parsley (optional)

or 1 Tbsp poppy seeds (optional)

1. In a large bowl, whisk together the mayonnaise, milk, tarragon vinegar, sugar, onion, lemon juice, salt and pepper.

2. Add the cabbage and carrot. Toss until well coated.

3. Add the parsley if using.

4. Cover and chill for at least 2 hours. Best flavor on the second day so make ahead if you have the time.

5. If using poppy seeds, add just before serving.

Fresh Cabbage Salad

I learned this recipe from a friend during my first farming apprenticeship. It's an excellent way to use some storage cabbage and to have a seasonal (light) green salad in the middle of winter. Cabbage is chock full of vitamin C and other good nutrients, and is extremely tasty when prepared well. Hope this recipe will help convince the cabbage skeptics in your house!

Ingredients
A medium-sized cabbage (about 2.5 lbs - OR, 2.5 lbs of a larger cabbage)
Parmesan cheese, about 1 cup grated
Salt, to taste
Olive oil, to taste

That's it!

Recipe
1. Grate 2.5 lbs of cabbage (it will make about 4-5 cups of shredded cabbage). You can also shred it in a food processor.
2. Grate Parmesan cheese and mix into grated cabbage. Add cheese to taste - 1 cup grated is about how much I use to for 4 cups of shredded cabbage.
3. Drizzle with a few tablespoons of olive oil.
4. Mix well, and add salt, more olive or more cheese to taste.
5. Enjoy!

Cider-Brined Pork Roast

Pork Loin Roast Brined with Cider: Roasted with Potatoes and Onions

Based on Dawn Perry's recipe from Bon Appetit (October 2013)

Serves 4-6

Ingredients
1 Whatley Farm pork loin roast (bone-in, 3-5 lbs)
2 pounds Whatley Farm Blue Gold potatoes
3 large or 4 medium Whatley Farm red onions
¾ cup + 3 teaspoon fine salt (or 1 cup coarse)
1-2 T smoked salt (Gryffon Ridge is great)
1 teaspoon peppercorns, plus more fresh ground
1 cup packed brown sugar
3 T coriander seeds
2 bay leaves
32 oz hard cider (use dry cider such as Norumbega; buy extra so you can drink it as you cook!)
Extra Virgin Olive Oil

Recipe

1. Defrost your loin roast by sticking it in the fridge a day ahead of when you plan to brine it. Brining is best done for approximately 8 hours (not much more or it will taste too salty—if you need to brine it longer, plan to soak the meat in fresh water before roasting).

2. Prep the brine—bring 2 cups of water to boil, add brown sugar, salt, bay leaves, 1 T of the coriander seeds, peppercorns. Simmer and stir to dissolve sugar and salt. Transfer to a bowl, add the hard cider and 2 cups of ice.

3. Place pork roast and brine in a water tight container. This can be a large resealable bag, or a bowl or pan. You want the roast to be completely submerged in the brine. Put in the fridge and let sit 8-10 hours. See note above about not brining too long!

4. Remove pork and pat dry. Let sit at room temp for an hour.

5. Wash but don't peel the potatoes. Half or quarter them, depending on size.

6. Peel and cut the onions in half.

7. Toss potatoes and onions together in a bowl with olive oil, salt, and pepper.

8. Preheat the oven to 425 F, and place rack near the bottom.

9. Using the side of your knife, crush the remaining 2 T of coriander seeds, and rub these, along with some smoked salt and fresh pepper, all over your roast. (optional: grind the coriander coarsely in a coffee grinder).

10. Heat some olive oil in a skillet (medium heat) and brown the pork on all sides (about 2 minutes per side).

11. Place pork in roasting pan and surround it with the potatoes and onions.

12. Roast until a meat thermometer inserted into the deepest part of the roast reads 140 F. It will continue to cook while it rests, so don't overcook it. Turn the roast and stir the vegetables after half-an-hour. The roast should be ready in around an hour.

13. Rest the pork roast on a cutting board for 15 minutes before slicing, and keep the potatoes and onions in the still-warm (but shut-off) oven.

14. Optional: make a gravy with the pan drippings, cider or white wine, flour, and milk.

15. Carve roast in between the bones for thick loin chops.

16. Serve with the potatoes and onions, and optional gravy.

17. Baked winter squash is a great side dish! Make a root veggie slaw or salad and have a nearly 100% local winter feast.

Enjoy! -Whatley Farm

Whatley’s Carrot-Cumin Soup for a Crowd

Based on Alice Waters’ “Carrot Soup” in Soup for Syria (2015).

Ingredients
4 Tablespoons butter
1 Tablespoons olive oil
3 medium or 2 large onions, diced
2 sprigs fresh thyme, or 1 Tablespoon dried
1 Tablespoon whole cumin seeds
3 pounds carrots, peeled and sliced
8 cups chicken, turkey, or vegetable stock
½ cup yogurt (optional)
Fresh ground pepper, Sea salt
Handful chopped fresh parsley

Recipe

1. Gently heat the butter and olive oil in a large heavy pot (do not let the olive oil smoke). Add the chopped onions and whole springs of thyme. Saute until the onions are tender and translucent, about 10 minutes.

2. Add the peeled and sliced carrots, cumin seeds, and some salt. Cook for 5 minutes or so.

3. Add the stock and bring to a boil before lowering the heat. Simmer until the carrots are tender, about half an hour.

4. Remove from heat and puree the soup with an immersion blender, if you want. Season with salt and fresh ground pepper. Add the yoghurt and blend it in.

5. Top with fresh parsley, chopped fine.

Ben's Stuffed Acorn Squash

2 acorn squash

1 large leek, sliced into thin half-moons

2 oz parsley, chopped

1 package frozen roasted red peppers, deseeded and chopped

2 large cloves garlic, minced

4 oz feta cheese, crumbled

EVOO, S & P

1. First, bake the halved and scooped out acorn squashes face-down in a 400 degree oven. It helps if you spread a very thin layer of EVOO on the baking dish before placing the squash halves down. The baking should take about half an hour until they are tender.

2. Meanwhile, heat a little EVOO in a pan to saute the filling ingredients. Start with the leeks and a sprinkle of salt. After a few minutes, add the garlic. Then the parsley and peppers, mixing thoroughly.

3. Remove from heat, add the crumbled feta, salt and pepper to taste.

4. When the squashes are tender, fill them with the vegetable and cheese mixture. If you have extra, mound it on top!

5. Return the squashes to the oven for 5-10 minutes until heated through. Serve with a spoon!