Munich Beer Radish Snack-a-tizers
So, we would like to reveal what everyone wants to know - why is the Munich Beer Radish called a "Beer" radish?
The Munich Beer radish is a fairly pungent specimen, and therefore it cuts through strong flavors - like beer and cheese - and complements them very well. Here you can see them paired with a Sierra Nevada Celebration Ale, some Gouda and Tomme from Balfour Farm, and a hearty, seed-packed loaf from Zu Bakery.
Munich Beer Radishes go well with pretty much any of the cheeses from our local cheesemakers (in addition to Balfour try Winter Hill Farm , Spring Day Creamery, and Swallowtail Farm and Creamery at the Brunswick Winter Market, and Imagine Dairy Farm (through the Market Cafe) and Tourmaline Hill Farm at the Midcoast Winter Farmers' Market).
It is also easy to go gluten-free - thin slices of Munich Beer Radish work perfectly well as crackers on their own! And instead of cheese you could substitute another rich spread, like olive or mushroom tapenade, or roasted red pepper dip.
See Nick, below, demonstrate proper enjoyment of the Munich Beer Radish!
Sweet Dumpling Squash Wedges
A lot of the smaller squashes like acorn and delicata will work in this recipe, but Sweet Dumpling is one of our favorites, so it gets to be the featured squash.
Ingredients
Two medium Sweet Dumpling squash (about the size of softballs)
Oil to grease the baking sheet
Salt to taste
(Optional) Spices to taste: Cinnamon and ginger; cumin and smoked paprika; cayenne and nutritional yeast - the combinations are endless!
Recipe
1. Preheat your oven to 375F.
2. Start with two Sweet Dumplings that have definite orange edges along their stripes, or have stripes that are entirely orange (see below). The color change from green means that more of the starches have converted into sugars. Yum!
3. Cut your squash in half with a nice, sharp knife. (If it's dull, it may slip, especially around the stem areas).
4. Scoop out the seeds - you can compost them, or save them to toast them, just like pumpkin seeds! Backyard chickens are also very fond of squash seeds.
5. I break off the stems if I can; otherwise cut around the stems and the blossom end scars after you have cut the squash in half (see below).
6. Coat an edged baking dish (like a jelly roll pan or a casserole dish) lightly with your cooking oil of choice.
7. Toss the squash in the oil so it gets lightly coated; sprinkle with salt and spices. I generally start at a half teaspoon salt and a teaspoon or so of spices. Then diners may add more salt, pepper, or spices at the end to their taste, too.
8. Bake squash for 25 minutes, then stir with a spatula so each side of the wedge has some time in contact with the pan to get nice and caramelized. Bake 5 minutes and stir again. Bake another 5-10 minutes or until you can easily stick a fork through one of the wedges.
9. Remove from oven, sprinkle with more salt, seasonings, honey, or maple syrup if you desire.
10. Enjoy!
Nick's Tarragon Coleslaw
Try Nick Whatley's Tarragon Coleslaw! A fresh twist on a old favorite.
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)
In a large bowl, whisk together the mayonnaise, milk, tarragon vinegar, sugar, onion, lemon juice, salt and pepper.
Add the cabbage and carrot. Toss until well coated.
Add the parsley if using.
Cover and chill for at least 2 hours. Best flavor on the second day so make ahead if you have the time.
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
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).
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.
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!
Remove pork and pat dry. Let sit at room temp for an hour.
Wash but don't peel the potatoes. Half or quarter them, depending on size.
Peel and cut the onions in half.
Toss potatoes and onions together in a bowl with olive oil, salt, and pepper.
Preheat the oven to 425 F, and place rack near the bottom.
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).
Heat some olive oil in a skillet (medium heat) and brown the pork on all sides (about 2 minutes per side).
Place pork in roasting pan and surround it with the potatoes and onions.
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.
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.
Optional: make a gravy with the pan drippings, cider or white wine, flour, and milk.
Carve roast in between the bones for thick loin chops.
Serve with the potatoes and onions, and optional gravy.
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