Happy Happy New Year - 2012

Thanks for making 2011 The Simple Farm's best!

We look forward to what new growth 2012 has for us and for you!

PS - New baby goats on the way in the beginning of March!

Here's a glimpse of one of the things we do at the farm.

Apple Cider-Glazed Turnips

From Whole Food Market

Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork or lamb.

Ingredients

3 tablespoons butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons brown sugar
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, sugar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.

Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.

Basil-Lemon Pesto

From William Sonoma

A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes

Ingredients

2 garlic cloves

3 Tbs. toasted pine nuts

1 1/2 cups loosely packed fresh basil leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup grated Parmigiano-Reggiano cheese

1 tsp. lemon zest

1 Tbs. fresh lemon juice

1 to 1 1/2 cups extra-virgin olive oil

Salt and freshly ground pepper, to taste 

Directions

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Rigatoni with Eggplant and Pine Nut Crunch

Rigatoni with Eggplant and Pine Nut Crunch

A Delicious Recipe Bon Appetit

Ingredients

Nonstick vegetable oil spray

1 un-peeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes

2 medium yellow bell peppers, cut into 1/2-inch squares

2 cups grape tomatoes

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Parmesan cheese, divided

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1 cup heavy whipping cream

1 pound rigatoni

1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Preparation

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. 

Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

I long for the next seasons eggplant harvest.