Rick’s Red Beet Chili

 Fall, Winter, and possibly Spring

1 lb. Ground sausage (Bar-Land Farm)

2 Uncooked medium beets, rinse, peel and chop into ½” chunks (Blue Dog Greens)

2 Uncooked medium carrots, rinse and chop into ½” chunks (Visser Farm)

1 Medium parsnip, peel and chop into chunks (Visser Farm)

1 Medium onion, chopped (Visser Farm)

2 Cups cooked northern or cannelini beans

1 Bottle of Bell’s Cherry Stout (Kalamazoo Brewing, Bell’s)

2 Pints Home-canned tomatoes, organic heirloom (Blue Dog Greens)

3 Bay leaves (Homegrown)

2 Cloves garlic (TANSTAAFL Farm)

1 t Dried oregano (Homegrown)

1 t Dried thyme (TANSTAAFL Farm)

¼ tsp. Ground cinnamon (not local)

Cook the sausage over medium heat until it is just browned. Drain off most of the fat (usually there isn’t much), add the carrots, beets, parsnips, onions, bay leaves, thyme, oregano, and garlic. Continue to cook until the onions are just transparent (stirring occasionally) then add the canned tomatoes, Bell’s Cherry Stout and continue cooking over medium heat until the liquid has been slightly reduced. Add the beans and mix well, reduce the heat to a simmer, and cook 20-30 minutes longer. Then it should be ready to serve.

Brussel Sprouts with Walnut Sauté

Fall and winter

1½ ibs.       Brussel sprouts (Bangor farm stand)

1 Cup        Chopped onions (Blue Dog Greens)

½ Cup       Favorite broth (home made chicken broth)

4 Nuts        Whole walnuts, cracked, nutmeats chopped (Blue Dog Greens)

1 Tbls         Honey (Gene the Pumpkin man, pumpkin honey)

4 Cloves     Garlic, thinly sliced (TANSTAAFL  Farm)

2 tsp              Butter

½ tsp             Salt

Melt the butter over medium-high heat, add onions and garlic then sauté for about 4 minutes until lightly browned.

Stir in brussel sprouts and sauté about another 2 minutes.

Add broth and honey, cook about 5 minutes or until the liquid is almost gone while stirring frequently.

Finally, add the salt and sprinkle with walnuts to serve.

_______________________________________________________________________________

Joe’s Special

Fall and winter

Modified from an old California recipe from the 1920's or 1930's

3        Large eggs, lightly beaten (Step-n-Tyme)

1 lb     Ground beef (Bar-Land Farm)

1              Large onion, finely chopped (TANSTAAFL  Farm)

8 oz         Kale tops (Blue Dog Greens)

4             Cloves garlic, minced (TANSTAAFL  Farm)

3 Tbsp Olive oil (not local)

2 tsp       Oregano, dried and crushed (Home garden)

2 tsp        Basil, dried and crushed (Home garden)

Salt and pepper to taste (not local)

Lightly beat the eggs in a bowl and set aside. Heat a large frying pan over medium-high heat then add 1-tablespoon olive oil. Add ground beef and cook until almost done then remove meat to a side dish.

Now, reduce the heat to medium, add the other 2 tablespoons of olive oil and cook the onions until they are semitransparent.  Add the garlic and cook 1 more minute.  Add the kale and cook, stirring occasionally, until it just starts to wilt slightly (about 5 minutes).

Reduce the temperature to low/medium and return the meat to the pan and season with oregano, basil, salt, and pepper. Add the eggs, reduce the heat to low, and stir until the eggs are cooked. Ready to serve.

________________________________________________________________________

OTHER RECIPES:

 Blue_Dog_Greens_Sausage_and_Kale_Soup.doc

    Enchiladas.doc

    Potato_Salad.doc

_______________________________________________

Seasonal and Local Scalloped Potatoes

Fall and winter

•  2 lbs. Potatoes, peeled and sliced to 1/8” thickness TANSTAAFL    Farms,  Paw Paw MI
• 1 Cup Water (Local well)
• 1 Cup heavy cream (or whole milk) created from whole raw milk    MI Milk Maidens, Kalamazoo MI
• 4 Cloves garlic, peeled, smashed and finely diced                        Blue Dog Greens Farm, Bangor MI
• ½ Cup Homemade feta cheese (Homemade by Bobbie using local raw milk)  MI Milk Maidens, Kalamazoo MI
• Pepper to taste (not local)
• ½ tsp Sea salt (not local)
• 2 tsp Dried oregano and parsley crushed (homegrown last summer, then dried)
• 1 tsp Butter to coat the inside of the casserole dish (homemade from whole raw milk)  MI Milk Maidens, Kalamazo, MI

Place cream/ whole milk in a medium sized saucepan over medium heat, add potatoes as they are sliced, add garlic, then heat until the potatoes are just tender to the poke of a knife tip. Now stir in the cheese and pepper and continue to cook until the cheese softens and is mixed well.  Preheat the oven to 375°, butter an 8” by 8” casserole or gratin dish, layer the potato slices in the dish then pour the milk and cheese mixture over the top. Now bake for about 30-40 minutes or until the top turns golden brown and bubbly, and the liquid mixture has reduced.

Kale hotchpotch with sausage and bacon (Dutch recipe)

Spring and summer

1.5 pounds kale/collards/ or mixed, cleaned and large stems removed: Blue Dog Greens, Bangor
2 pounds new potatoes, boiled, then mashed (leave skins on): Visser Farms, West Olive
1 package Local kielbasa sausage: Young Earth Farm, Decatur
4 slices lightly cooked bacon: Young Earth Farm, Decatur
2 Tablespoons butter: Made from MI Milk Maidens, Kalamazoo
¼ Cup of whole milk: MI Milk Maidens, Kalamazoo

Chicken broth to cook greens (homemade) or water plus1 teaspoon chicken base (Better Than Bouillon)
salt and pepper

Wash the potatoes and cut into quarters. Boil the potatoes until tender. Mash the potatoes with 1-tablespoon butter, and all of the milk. Season with salt and pepper to taste, then set aside. Cut the bacon into small pieces and cook in a medium saucepan until about half done. Remove bacon and drain excess fat. Clean the greens, remove large stems, and finely chop. In the same pan used for the bacon add chicken broth to about 1.5 inches of depth and bring to a boil. Add the greens, turn down the heat down to a simmer and put the cooked bacon on top of the greens followed by the kielbasa on top of that. Cook at a high simmer with a tight lid on for about 20 minutes or until the sausage is done and the greens are wilted. Place some of the potatoes on a plate and top with greens and sausage. Enjoy.

Local Onion Soup

Spring, summer, fall, or winter

* A major staple over our long 2007-08 winter season, and 90 lbs of local onions on hand.

6       Large onions, thinly sliced (Visser Farm)

1   Cup Local Cider wine/hard cider (home made or   Local winery)

6       Cups  Regular strength beef broth (Bar-Land Farm beef/ home made)

1 ½ Cups Gouda cheese (or mixed swiss and parmesan)

         (Grassfield Cheese or grocer)

4 Tbsp Butter

1 Tbsp Olive oil

Salt and pepper to taste

Cook onions over medium heat until caramelized (approximately 40 minutes). Be sure to stir frequently to eliminate the chance of burning. When the onions are a light tan color, add the cider wine and cook (stirring frequently) until the liquid is reduced to a semi-paste appearance. Now add the broth, bring to a boil, then reduce heat to a simmer, cover and continue to simmer for 30 minutes.

Finally, add salt and pepper to taste, pour into oven proof bowls, sprinkle cheese on top and place under the broiler to melt and lightly brown the cheese.

If desired, serve a small piece of toast on top.

_________________________________________________________________

Glazed Carrots with Mint

Summer

• 1 ½ lbs. Baby carrots or Large carrots peeled and cut into small, ½” by 3” pieces (Blue Dog Greens, Bangor or Visser Farms, West Olive)
• 2 Tablespoons Butter (homemade from MI Milk Maidens Milk, Kalamazoo)
• 2 Tablespoons Dark Honey (TANSTAAFL Farm, Paw Paw)
• 2 Tablespoons Fresh Mint chopped fine (Homegrown)

Cook carrots in a large heavy frying pan over high heat, in salted water about ¼” deep, for about 10 minutes or until tender/crisp. Drain off the water and put the carrots in a bowl. In the same pan melt the butter over medium to low heat, add the honey, and cook about 4 minutes. Add the carrots back into the pan and continue to cook over low heat until all of the carrots are well coated.  Sprinkle the mint over the top, toss the carrots to mix, and now it’s ready to serve.