We are looking forward to the brief respite that drydock gives us. It’s a time for walks, hikes, getting on the water, bike riding and enjoying all the beauty of this very special place. We would like to invite you to come and visit Full Bloom Farm where kids can ride on a swing and enjoy the chickens up close. Please email us at hello@fullbloomfarm.com for an appointment to insure a private and safe time.
Thank you all for your support this year. A pandemic is not an easy thing to confront, but we are all doing it however we can. Thanks for your willingness to try something very new and strange - an online farm stand! Whoa, whoa, whoa! ;o)
Lis, Mark, Livie & Roger
RECIPES
Here are some recipes we are cooking right now that we thought you’d enjoy …
Fennel-Celery Salad
Ingredients:
5 - 7 celery stalks, with leaves on (ideally)
1 Fennel Bulb
6 Sprigs of flat leaf parsley, stems removed
Juice of one lemon
4 tablespoons extra virgin olive oil
⅓ cup shaved parm ( roughly 2 ounces)
Salt and Pepper
Directions:
Slice the celery and fennel bulb thinly. You can use a mandolin for uniformity, but a sharp knife should do the trick. Place in a salad bowl once sliced. Roughly chop the parsley and place in the bowl. Pour over the lemon juice, olive oil, parm, and season heavily with salt and freshly ground pepper and mix well. This salad holds up well in the fridge and stays crunchy for days. It will wilt slightly, but in the best kind of way :)
Roger’s Smokey Grilled Tomatillo Salsa
Ingredients:
12oz tomatillos
1 jalapeno or 1 serrano
½ a yellow or white onion
2 cloves garlic, peeled
½ cup chopped cilantro
Juice of one juicy lime
1 teaspoon salt
½ teaspoon black pepper
Directions:
Heat up your grill so it’s smoking hot. We prefer charcoal, but gas is fine too. In the meantime, remove the tomatillo husks and wash the tomatillos under cool water. Fun fact: you’ll notice they are quite slippery and feel soapy as you wash them with water. This is because tomatillos naturally excrete a saponin (the same compound used in soap making) called tomatine that helps the plant defend itself against pests. Don’t skip the washing step as this saponin is quite bitter and will make your dish unpalatable. Once the tomatillos are washed, place them on the hot grill along with the pepper and onion and turn 2 minutes or so until well-charred on all sides. This should take about 5-7 minutes.
Remove the grilled veggies to a plate and let cool for a few minutes. Place the grilled items, the garlic, cilantro, the lime juice, and salt and pepper in a food processor or blender and blend until smooth. Taste and adjust seasoning as necessary. We make enchiladas with this sauce, eat it with chips, or serve it with eggs, beans and tortillas for breakfast. If you’re into canning you can hot pack this salsa and it’s a real treat in the middle of winter.
Tomato, green bean salad w/ chèvre + salad dressing
Ingredients:
One large heirloom tomato or a couple medium-sized ones
½ lb of green beans (any type will do)
2 oz goat cheese
⅓ cup vinaigrette - see this blog for our salad dressing recipe
Salt + pepper
Directions:
Slice the tomatoes into thick slices and fan them out on a serving plate. Trim off the stem ends of the green beans. Fill a medium mixing bowl half full with ice and fill with water to half full, set aside. In a medium to large pot, bring lightly salted water to a boil and add green beans. You should have enough water to cover the beans while boiling. Boil for 3-5 minutes then using a slotted spoon or tongs, transfer the beans to the ice bath. Let cool for at least 2 minutes before transferring the beans to a clean towel to dry off, gently. Place the cooled beans on the serving plate with the tomatoes, top with crumbled goat cheese, drizzle with vinaigrette, and season well with salt and pepper. If you have cooked beets they are a delicious addition as are slices of peeled fresh cucumber, but by no means required.
Potato, Squash, and Cauliflower Gratin
Ingredients:
2 large red Norland (or other waxy) potato
12 oz patty pan squash
1 small head of cauliflower
1 ½ to 2 cups heavy cream
1 ½ cup chicken broth
¼ teaspoon nutmeg
3 tablespoons unsalted butter
2 garlic cloves
1 teaspoon Herb de Provence
2 sprigs thyme
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 cup grated parm
1/4 cup good olive oil
Directions:
Preheat your oven to 400 degrees. Peel the potatoes and slice them and the cauliflower and squash into discs roughly a quarter inch thickness. Some of the cauliflower will fall apart, that’s fine.
In a large soup pot place the potatoes, cream, chicken broth, nutmeg, butter, garlic, Herbes de Provence, salt, pepper, and thyme sprigs and bring to a light simmer. Try to nestle the potatoes down into the liquid as much as possible so they boil evenly. Stir occasionally to allow even cooking. Cook for 5-7 minutes at medium heat. Add the squash and cauliflower and cook for 3 minutes or until the liquid starts to thicken. It should go from milk-like to a creamy consistency. If it has not reached this consistency yet, give it a few more minutes on the stove to simmer.
Carefully pour the hot mixture into a casserole dish and try to lay the veggies as flat as possible, nestled down into the cream sauce. Top with parm and more salt and pepper and drizzle with good olive oil. Put in the oven and bake until browned and crusty and bubbly, but NOT so far that all the liquid has been absorbed. Roughly 20-25 minutes, but keep an eye on it.
The gratin should be nicely browned and have a thick sauce gurgling when you take it out. Let cool for a few minutes before serving.