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 SimmerCombine 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
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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. Ingredients: 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
With fall having just arrived, we have a ton of new, fresh produce that Howdy Farm will be selling in the next couple months! And for today’s post, I wanted to give you a preview of a few of the more exotic veggies growing at the farm, as well as how you might use them. DaikonDaikon, a type of radish, is a fall/winter root crop that is popular in East and Southeast Asia. They are white in color and grow deep into the soil. Daikon are great raw in salads, sauteed in rice dishes, roasted, or in a smoothie! Rich in vitamin C and calcium, daikon have benefits for immune system and bone heath, as well as having some anti-inflammatory properties. Try these recipes: Radish Greens Smoothie Ginger Daikon Radish Rice with Fried Egg Roasted Potato and Carrot Salad with Daikon/Radish Pickle Korean Daikon Radish Salad Napa CabbageNot associated with the famous Napa Valley vineyards of California, Napa cabbage actually originates near Beijing, China, with nappa meaning the leaves of a vegetable. In fact, it’s called Chinese Cabbage in much of the world, and, like Daikon, often takes its place in Asian dishes, including kimchi. Napa cabbage has yellow-green leaves and thick crispy stems, and is described as softer and sweeter than traditional green cabbage. This means it’s also great raw in salads, or as a wrapper in a creative main dish! Try these recipes: Napa Cabbage Rolls with Meat and Veggies Asian Cabbage And Shiitake Mushroom Stir Fry Miso Noodle Soup Sweet and Sour Roasted Napa Cabbage Wedges ArugulaA native of the Mediteranean, arugula is popular in Italian and French dishes with its slightly peppery, fresh flavor. It’s high in vitamins A, C, and K, and is thought to have antioxidant properties. And if the health benefits weren’t enough, arugula adds a great kick to salads, as well as pizza, pasta, and soup. I mean, pizza people, I’m practically begging you to give it a try. Try these recipes: Caramelized Onion Pizza with Goat Cheese and Arugula Arugula Salad with Apple and Candied Walnuts Lemon Arugula Pasta Arugula Pesto (you can add it to your soup!) KaleLast but not least, kale has its origins all over Europe, and became popularized as a food source in the UK during World War II. Although you have probably heard of kale as a “superfood” before, you may not know that its high nutrient density, evident from its dark green color, has benefits for almost your entire body. Kale contains 14 different vitamins and minerals, and it great in everything from salads and smoothies, to tacos and veggie chips!
Cucumber-Fennel Salad with Creamy Meyer Lemon DressingThe closer we get to summer (and College Station sure feels like it’s getting there), the more I can’t help but think about barbecues and picnics out in the sunshine. Now, I know we pretty much all have a love-hate relationship with the Texas heat, but if you are feeling ready for swimsuits and a trip out to the lake, then this recipe definitely echoes that summery feeling! It also features some amazing produce that’s currently in season, including fennel and cucumbers, which you can (and should) buy from Howdy farm! I also added Meyer lemons, which are essentially a sweeter version of a lemon that are thought to be cross bred with mandarin oranges. Their sour and sweet combo, along with the subtle anise (licorice) flavor of fennel, makes for an amazing, fun, and fresh cold salad! Cucumber-Fennel Salad with Creamy Meyer Lemon Dressing Ingredients: 3-6 seedless snacking cucumbers (depending on size) Juice and zest from 1 Meyer lemon* 1/2 cup plain Greek yogurt 2 tbs milk 1 tsp sugar 2 tbs fennel leaves, chopped finely 1 thinly sliced fennel stalk (optional) Salt *If you can’t find Meyer Lemons, use regular lemons and extra sugar or a splash of orange juice! Process: Slice your snacking cucumbers into small pieces and place them in a mesh strainer over a bowl. Generously sprinkle salt over the cucumbers, stir them around, and set aside. This will begin the process of releasing water from your cucumbers, as well as seasoning them! Zest the lemon, cut in half, and juice over a fine strainer to remove the seeds. Add the Greek yogurt, milk, sugar and the fennel leaves. Wisk to combine. While your yogurt mixture and cucumbers rest in the fridge for 15-30 minutes (to infuse flavors), very thinly slice the fennel stalks. Then combine it all and give it a real good stir! Tips and tricks:
So are you ready for summer yet? What fresh produce makes you think of a weekend out camping or floating on a lake?And don’t forget to pick up your Howdy Farm produce now ON CAMPUS every Thursday!
Gluten-free and vegan, this recipe offers all the spicy flavors of Bok Choy and the rustic aroma of red bell peppers. |
1/2 cup refined coconut oil, softened 2 tablespoons lightly packed, chopped fresh rosemary 1/4 cup granulated sugar 1/3 cup light brown sugar 1/4 cup almond milk (or your favorite non-dairy milk) 1 tablespoon ground flax seeds (golden preferred) 2 teaspoons pure vanilla extract 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup chocolate semisweet chips | Preheat oven to 350 F. Lightly grease baking sheet. Use a fork to beat together the coconut oil and rosemary until smooth. Add the sugar and beat for a minute. Add the non-dairy milk and flax seeds and beat for 30 seconds. Mix in the vanilla. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well. Scoop about 2 tablespoons of rounded dough onto cookie sheets. Flatten gently with hands. Bake for 10 to 12 minutes, until bottoms are golden brown. Let cool on sheets for 3 minutes or so, then transfer to cooling racks. |
Recipe is from Isa Chandra's cookbook Isa Does It and her vegan blog The Post Punk Kitchen.
Photos and blog post are by Jessica Newman.
Photos and blog post are by Jessica Newman.
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