Natalie Friend of Tudor Hall Farm
Roast Chicken with Lemon and Rosemary Roast Potatoes
(modified from Jamie Oliver via Jamie’s Dinners: The Essential Family Cookbook)
4 ½ lb free-range organic chicken
sea salt and freshly ground black pepper
4 ½ lb potatoes, peeled
1 large, preferably un-waxed, lemon
1 whole bulb of garlic, broken into to cloves
Handful of fresh thyme
Handful of fresh rosemary sprigs, leaves picked
Optional: 8 slices bacon
Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you are ready to start cooking it for lunch or dinner. By doing this, you’ll make the meat really tasty when cooked. Preheat your oven to 375 degrees. Bring a large pan of salted water to a the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and the garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy — this will make them lovely and crispy when they roast.
While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with paper towels and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into the roasting pan and cook in the preheated oven around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the center of the potatoes and put the chicken back in. If using the bacon, lay the slices over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and the garlic from inside the chicken, squeeze all of the garlic flesh out of the skin, mush it up and spear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!
Mother’s Day Meatloaf (original recipe)
2 lbs. Tudor Hall Farm Ground Beef
1 lb. Tudor Hall Farm Sweet Italian Sausage
2 Tudor Hall Farm Free Range Eggs
1 15oz can of diced tomatoes
1 large onion
½ sleeve of crackers
4 cloves of garlic
½ cup chopped fresh Oregano
2 Tablespoons dried Rosemary
2 Tablespoons dried Thyme
2 Teaspoons Smoked Paprika
2 Teaspoons Cumin
salt and pepper to taste
Preheat oven to 350 degrees. Place all ingredients except tomatoes into a bowl and mix. Nothing works better than a good, clean hand for mixing this up; you want to make sure things are mixed through but be careful not to over-mix, which can toughen the mixture. Form into a loaf. Spray a 9×13 pan with cooking spray and place loaf in the pan. Top with diced tomatoes. Cook uncovered for an hour or until done.
Lars Prillaman and Leslie Randall of Green Gate Farm
Here’s a recipe that Lars actually came up with. It’s called Turnip Cakes and it’s one of our members favorites.
1 bunch of Turnips, grated
1 Egg, beaten
1/2-1 Cup of Panko Breadcrumbs
1/4 Cup of Flour
1/2 Cup of Cheese (Chedder or Gouda)
Old Bay Seasoning to taste
Salt and Pepper to taste
2-3 Tbsp Canola Oil
Grate the turnips and then squeeze as much moisture out as possible. This is very similar to making latkes(potato pancakes). You can use your hands to squeeze out the moisture over the sink. Then transfer to a bowl. Add in all the ingredients and mix well. Then shape the cakes into roughly the size of your palm and about 1/2inch to and inch thick. You want them to hold their shape.
You can bake them in the oven at 350 for 25-35 minutes, or fry them in a pan. Put 2-3 Tbsp of canola oil in the frying pan and let it heat up. Place the cakes in the pan and let sit for about 4-5 minutes before flipping. Cook on that side for 4-5 minutes. Depending on how thick you make thecakes, they should be done in about 10-12 minutes total.
*All of this can be adjusted to your liking, just add more or less of what you like.
Patricia Stephenson of Moon on the Mountain Farm
Moon on the Mountain Beet Hummus
This is just like classic hummus but substitutes beet puree for chick peas. It makes a beautiful presentation with its rich red color. It also makes a super healthy appetizer when crudités are used to scoop up the dip. Beets store well so enjoy this recipe year round. Adjust seasonings to taste.
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cut into chunks
2 T tahini sesame seed paste
5 T freshly squeezed lemon juice
1 small clove garlic
1 T ground cumin
1 T lemon zest (zest from approximately 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
To cook the beets, cut off tops and reserve for another use, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Combine all ingredients in a food processer and blend until smooth.
Adjust seasonings if necessary.
Serve with crisp pita crackers or crudités (we like celery, carrots, bell peppers, endive when we can get it, raw zucchini and yellow squash sticks).
Moon on the Mountain Salad Melee
One of the most filling and delicious salads full of spring vegetables. It’s a meal by itself! You will need a food processer or mandolin fitted with an attachment to make matchstick julienne pieces. Serves 4-6 people.
4 cups salad greens – use any combination of spinach, mesclun, arugula, and shredded savoy or Chinese cabbage – washed and dried in a salad spinner
1 cup very thinly sliced red cabbage
1 large or 2 medium beets
1 kohlrabi, washed and sliced into matchsticks
4-5 medium radishes, washed and sliced into matchsticks
2-3 medium carrots, washed and sliced into matchsticks
½ cup shelled fresh peas, lightly steamed until crisp tender
8-10 small all blue potatoes, quartered and steamed
½ cup pumpkin seeds or sliced almonds
6 hard cooked quail eggs or 4 hard cooked chicken eggs, peeled and sliced in half (omit for vegan)
1 cup sprouts (use alfalfa, pea shoots or radish sprouts or a combination)
Classic vinaigrette (recipe follows)
Hard cook the eggs. Set aside to cool.
Wash the greens and place on a large serving platter.
Sprinkle the greens with the matchstick pieces of root vegetable, the peas, pumpkin seeds and sprouts.
Peel and slice eggs and arrange on the platter.
Drizzle with vinaigrette or pass the dressing at the table.
1 cup best quality extra virgin olive oil
¾ cup best quality red or white wine vinegar
1 T Dijon mustard
1 t sugar
1 clove peeled crushed garlic
In a small nonreactive ceramic or glass bowl rub the garlic clove around the bottom and sides. Remove.
Add mustard, sugar, pepper and vinegar and blend to smooth paste with a wire whisk.
Gradually add the olive oil and whisk to form an emulsion.