With Thanksgiving in a couple days and the winter holidays just around the corner, I wanted this week’s Howdy Farm recipe to be festive for the occasion while still using Howdy Farm’s seasonal, sustainably grown produce! And though this recipe's primary purpose isn't sustenance (although it is quite tasty, in my opinion), it will definitely put you in the mood for a delicious Thanksgiving feast. The best part is, it takes five minutes to prepare the ingredients before you toss everything onto the stove and let the magic begin! (Bonus point if you snag the mandarins from our Thursday or Saturday markets!)
Cranberry and Mandarin Stovetop Simmer
Combine the mandarin, cranberries, and spices in a saucepan and add the water. Bring the mixture to a boil, then reduce the heat to medium and leave it to simmer! Stir occasionally to release more scent, and add more water if it is no longer covering the fruit.
I have this pictured in a crockpot, which I tried to use originally, but I found that after 15 minutes it wasn’t heating everything enough to start releasing scent. At that point I transferred everything to the stove and brought it up to boil. I even tried transferring everything back to the crockpot after thoroughly heating it, but that still wasn’t nearly as effective as putting it on the stove.
Also, don’t forget to be a little more sustainable this Turkey Day by:
Text and pictures by Corin Tschoepe
Final image by Corey Wahl
Recipe adapted from One Good Thing by Jillee
A few of our members from Howdy Farm had the wonderful opportunity to go camping at the beautiful Pace Bend Park just outside of Austin for our semester trip, and the elusive banana boats made an appearance (totally worth the long trip)! The next day we took a trip to Austin to learn about the SFC Farmers Market and a few farms in the area. Take a look at the services offered by the places we visited.
SFC Downtown Farmers Market
Boggy Creek Farm
East Austin Succulents
*All the photos from this blog post, with the exception of the last photo, are from our very own Charlie Wong!
Text by: Jennifer Hernandez
Ever drank hot chocolate and thought “Gee this is good, but I wish it was richer, thicker, or just more chocolatier”? Well look no further, because this recipe is essentially melted chocolate that doesn’t harden unless left overnight or chilled, but why would you want to chill the drink of the gods? It serves 4-6 so you know that equals 1 lonely college student.
16 ounces semi-sweet chocolate chips
2 1⁄2 cups whole milk
1⁄2 cup heavy whipping cream
1⁄2 teaspoon vanilla extract
Hold on for a wild ride, because here comes the simplest recipe that is still responsible for over Zero overindulgent deaths each year across America.
Melt the chocolate chips in a skillet on low heat. My grandma used to tell me “Don’t burn the tar out of ‘em.”
Once melted toss in the milk and stir vigorously, as if you were making half an English trifle and half a shepherds pie until it is smooth.
Add whipping cream and vanilla.
Remember: Don’t boil it, you only need to bring it to steaming hot. “Don’t burn the tar out of ‘em.”
Now enjoy the drink worthy of Quetzalcoatl himself.
Text by John Brewer