Kitchen at Middleground Farm Blog

Roasted Delicata Squash and Kale from KATU’s Afternoon Live!

Chef Jessica’s recipe from KATU’s Afternoon Live!

Roasted Delicata Squash with Kale & Cranberries

salad

1 medium delicata squash

1 tablespoon extra-virgin olive oil

½ teaspoon coarse kosher salt

Freshly ground pepper to taste

12 cups clean, torn kale leaves (no ribs or stems)

½ cup crumbled fresh chevre (or crumbly blue

¼ cup dried sweetened cranberries, soaked in red wine vinegar

2/3 cup toasted pecans (or your favorite purchased spiced nuts)

dressing

1 small clove garlic, peeled and chopped

½ cup extra-virgin olive oil

¼ cup sherry vinegar

3 tablespoons pure maple syrup

1 teaspoon Dijon mustard

1 teaspoon coarse kosher salt

¼ teaspoon freshly ground pepper

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about ½-inch thick.  Toss delicata squash, oil, salt and pepper in a medium bowl. Spread the squash out on the baking sheet and roast until the squash is tender, stirring once or twice with a spatula, 15 to 20 minutes.

Meanwhile, make dressing by combining ingredients and blending.  Season to taste.  Toss kale with dressing in a large bowl.

Add the hot roasted squash to the kale and toss to coat. Divide the kale and squash mixture among four large plates. Top with fresh chevre, cranberries and pecans.

Tomato Gazpacho from KATU’s Afternoon Live!

Chef Andrea’s Recipe from KATU’s Afternoon Live!

Tomato Gazpacho

Serves 8

8 cups tomatoes, about 3 pints

3/4 cup fresh breadcrumbs or panko, optional

6 tablespoons olive oil

2 cups cucumber

1 tablespoon garlic, minced

Salt and pepper, to taste

Vinegar, optional

Puree all ingredients in a high-powered blender until smooth.  Press through a fine mesh strainer to remove any remaining skins or seeds.

Heirloom Tomato and Goat Cheese Galette from KATU’s Afternoon Live!

Chef Andrea’s recipe from KATU’s Afternoon Live!

Heirloom Tomato and Goat Cheese Galette

Serves 8

1 recipe Perfect Pie Dough with rosemary and black pepper

1 pound multi-colored heirloom tomatoes, sliced

3 ounces goat cheese, at room temperature

1/2 cup parmesan cheese, grated, plus extra for garnish

1 garlic clove, minced

Salt and pepper, to taste

3 tablespoons fresh basil leaves, thinly sliced

1 large egg

1 tablespoon water

Extra-virgin olive oil

 

Preheat oven to 400°F and position oven rack in the bottom third of the oven. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine goat cheese, parmesan, garlic, salt and pepper. Set aside

Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough using a bench scraper, until the circle measures 12 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to the baking sheet. Chill in the refrigerator for 30 minutes.

Spread cheese mixture on pie dough, leaving a 3-inch border around the outside. Layer tomato slices over cheese mixture and sprinkle with salt, pepper and basil. Fold the border of pie crust over the filling, leaving the center of the top exposed so the tomatoes can be seen. Make an egg wash of egg whisked with a little water and brush all over the crust. Bake until filling is hot and crust is golden brown and baked through, approximately 30 minutes. Remove from the oven and allow to cool slightly. Serve warm, drizzled with olive oil and sprinkled with parmesan cheese and basil.

Summer Greens with Goat Cheese Crouton and Fresh Oregon Berries from KATU’s Afternoon Live!

Chef Jessica’s recipe from KATU’s Afternoon Live!

Summer Greens with Goat Cheese Crouton and Fresh Oregon Berries

Serves 6

6 ounces mixed greens

½ cup hazelnuts, toasted and roughly chopped

1 pint summer berries

Vinaigrette:

2 tablespoons Champagne Vinegar

2 tablespoons fruit jam

1 small shallot, chopped

1 teaspoon Dijon mustard

1 teaspoon orange zest

½ cup olive oil

Salt and pepper, to taste

Goat Cheese Crouton:

6 ounces goat cheese, divided and formed into 1-ounce patties

½ cup flour seasoned with salt and pepper

1 egg

½ cup panko bread crumbs

vegetable oil for pan frying

 

In medium bowl, combine first five vinaigrette ingredients. Slowly drizzle in olive oil, whisking constantly until well combined. Season with salt and pepper. Set aside.

Place flour in one bowl, slightly beaten egg in a second bowl, and bread crumbs in a third. Dredge cheese patty in flour, then egg, followed by bread crumbs. Repeat with other patties. Heat oil in large sauté pan until hot. Place cheese patties in oil cooking for about 30-45 seconds each side, or until golden brown. Remove from oil and place on paper towel to absorb oil.

Toss greens with dressing, garnish with berries and hazelnuts and top with warm goat cheese. Serve immediately.

Sugar Snap Pea Salad from KATU’s Afternoon Live!

Chef Jessica’s recipe from KATU’s Afternoon Live!

Sugar Snap Pea Salad with Yogurt-Dill Dressing

Serves 6

1 pound sugar snap peas

Bring 4 cups of water to a boil. Add 1 tablespoon salt drop sugar snap peas into the simmering water. Leave in simmering water until peas are bright green and still have a good snap. Approximately 2 minutes. Immediately shock in ice water. Leave until peas are cold. Remove from water and spin to remove water or lay out on towel to dry for 10 minutes. Prep peas further by removing strings and slice thinly.

Dressing-

¾ cup buttermilk

3 tablespoon Greek yogurt, plain, whole milk preferred

2 tablespoon fresh lemon juice

zest of 1 lemon

½ tsp. garlic, minced

2 tablespoon olive oil

salt pepper

Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 tablespoon oil, and 1 teaspoon lemon zest in another medium bowl; season with sea salt and pepper.

To Assemble-

Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, top with more lemon zest and sliced mint.

1 tablespoon fresh mint, sliced into ribbons

2 tablespoon fresh dill, minced

Shaved Celery Salad Recipe from KATU’s Afternoon Live!

Chef Andrea’s recipe from KATU’s Afternoon Live!

Shaved Celery Salad with Dates and Almonds

Serves 6

1/2 cup raw almonds

8 celery stalks, thinly sliced on a diagonal, leaves separated

6 dates, pitted, coarsely chopped

3 tablespoons fresh lemon juice

Salt & freshly ground pepper

Parmesan shavings

1/4 cup high quality extra virgin olive oil

¼ cup chopped Italian parsley

fat pinch of crushed red pepper flakes

Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan, oil and parsley and toss gently; season with red pepper flakes.

Tagliatelle Recipe from KATU’s Afternoon Live

Chef Andrea’s recipe from today’s KATU Afternoon Live!

Tagliatelle with Spring Peas and Lemon

Ingredients

8 oz pasta

1 tbps butter

1 tablespoon chopped shallot

3 cloves chopped garlic

1 cup fresh or frozen peas (if using fresh, blanch them first)

1 cup heavy cream

2 tbps lemon juice

1/2 cup grated parmesan-reggiano cheese (plus more for serving)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

Directions

Cook the pasta al dente, reserving 1/4 pasta water to thin the sauce if necessary.

Heat butter over medium heat and sauté the chopped shallot with a pinch of salt until it is translucent.

Add garlic and the peas, and cook for 2 more minutes.

Add the cream and cook until it starts to bubble and thicken to a sauce consistency, 3 to 4 minutes.

Reduce heat to low and gently mix in the cooked pasta. Cook together for 1 to 2 more minutes so the pasta can absorb the sauce.

Remove from heat and mix in the grated parmesan, lemon juice, salt + freshly ground pepper and the chopped herbs. Add the herbs right before serving, as the mint will discolor quickly when in contact with heat.

 

Chocolate Avocado Mousse Recipe from KATU’s Afternoon Live

 

Chef Andrea’s recipe from today’s KATU Afternoon Live!

Chocolate Avocado Mousse

Ingredients

½ cup dark chocolate

4 very ripe avocados, peeled and pitted

½ cup agave nectar, or honey

½ cup unsweetened cocoa powder

1 tablespoon vanilla extract, or vanilla bean paste

¼ teaspoon salt

Directions

Melt dark chocolate on low over double boiler.

Place all of the ingredients in a food processor, including the melted chocolate.

Blend until smooth and creamy, scraping the sides of the bowl as necessary.

Spoon into glasses and refrigerate at least three hours (can be made one day in advance)

Garnish with Whipped Coconut Cream (see recipe below) or fresh berries.

 

Coconut Whipped Cream

Ingredients

1 each 13.5 oz can coconut milk (not coconut cream)

2 Tablespoons agave nectar, or honey

1 teaspoon vanilla extract, or vanilla bean paste

Directions 

Chill the can of coconut milk in the refrigerator overnight.

Open can and scoop out just the fat cap into a bowl that will be used with a mixer.

Whip on high until the coconut milk is starting to look fluffy.

Add the agave nectar or honey and vanilla product.

Whip until it looks like whipped cream.

Place a dollop of the whipped cream on top of the mousse and garnish with toasted coconut or chocolate shavings if desired.

Foodie Fondness in February

 

BEAUTIFUL DAYS ON THE FARM

How did the most unsightly part of the farm (that spot between the greenhouse and the hay barn) become our prettiest view today?!?I love these chilly February days on the farm and in The Kitchen.

As our busy holiday season continues to run long into February, I am overwhelmed by gratitude for all of you who continue to spend these afternoons and evenings with us in The Kitchen. You’ve welcomed Chef Andrea with open arms as she brings her expertise to The Kitchen, and you’ve continued to support Chef Kate as she develops into a fantastic instructor. Wait until you see what she is doing in the greenhouse this year as she grows in her role of Chef and Farm Manager. You share our story, laugh at my jokes, and continue to join us at The Kitchen table, sharing another delicious meal! We’ve added plenty of upcoming spring classes to the website, so come back and see us soon!

~ Chef Jessica

MUD ANYONE?

We’ve been sharing our space, and our leftovers, with five little lovelies that you may have met in the pig pen. These pigs are a cross between two heritage breeds – Gloucestershire Old Spot and Large Black. They were chosen for their family friendly demeanor, hardiness to live on pasture, and fantastic flavor as pork. But as they always say, all good things must come to an end. As the farm side of Middleground Farms grows, we are starting to offer shares in our farm raised pork. Loved and well fed, these pigs represent exactly why we do what we do – bring great food to our table, knowing exactly what we are eating. If you are interested in purchasing a half-hog now, or in the future, please send Jessica an email.

Speaking of bacon…. Join us for our upcoming Brunch & Bubbles: Lowcountry Brunch class on April 22nd! Register here!

 

SPRING BREAK

If you have littles, you are already making your spring break plans. Send your kids to The Kitchen for Kids Camp where they will get a taste of farm life AND will learn to create some delicious meals in The Kitchen! Choose one, two, or three days where they will take something off of your plate by learning to put something on the table for BreakfastLunch or Dinner!

 

COMMUNITY HAPPENINGS

March is Portland Dining Month! If you aren’t cooking with us in The Kitchen, get inspired by all of the great food that Portland has to offer by supporting these small restaurants. Check out Travel Portland’s Picks for the best places to go!

If you don’t have plans for next weekend, February 24th, head to Newberg for the Oregon Chardonnay Celebration. Over 50 of area’s best chardonnays will be poured, while enjoying nibbles from The Allison Inn. One of our favorite’s, Elk Cove Vineyards, will be there – tell them we sent you!

Love Kombucha? On Tuesday, February 27th, you won’t to want to miss our Kombucha and Water Kefir Workshop taught by our Kombucha-loving Chef Kate! You’ll head home with a bottle of Kombucha that you flavored yourself and a Kombucha SCOBY so you can start your own home brew. The night culminates with a delicious meal (as always) enjoyed family style around our beautiful barn wood tables!

Have you heard of Farmlandia? We are proud to be part of the Farmlandia Farm Loop, a self-guided tour through 20 farms in the Milwaukie, West Linn, and Wilsonville area. This loop includes a variety of farm stops, including farmstands with fruits and vegetables, amazing local wines, and friendly farm animals. One of our favorite neighbors is Pete’s Mountain Vineyard & Winery. They are open every Sunday for tastings from 1-4 pm. It’s a great destination after our Spring Pies & Tarts class at The Kitchen!

Delicious Thai on KATU’s Afternoon Live!

Chef Jessica’s recipe from today’s KATU Afternoon Live. Mmmm, delicious!

Green Apple Salad with Thai Chili Dressing & Roasted Peanuts

 

Serves 6 

Dressing

3 tablespoon fish sauce

1/4 cup freshly squeezed lime juice

2 tablespoon brown sugar, or more to taste

1 to 2 teaspoon Thai chili sauce

Salad

1/4 cup dry shredded unsweetened coconut

2 green apples

2 cups bean sprouts

1/2 cup chopped fresh cilantro

3 to 4 spring onions, sliced

1 fresh-cut red chili, optional

A handful of peanuts or cashews, left whole or roughly chopped

1/3 cup fresh basil

Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.

Place coconut in a dry frying pan or wok. “Dry-fry” the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.

Put 2-3 cups of iced water in a bowl; keep it handy.  Core the apple and cut it in half. Slice each half lengthwise into thin slices. Make stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks. Soak the apple matchsticks in the prepared iced water.  Drain apples.  Add the bean sprouts, cilantro, green onions, the fresh-cut chili (if using), plus half the toasted coconut. Toss well to combine.

Add the dressing and toss again. Do a taste-test – add more fish sauce if needed. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.

Place on a serving platter. Sprinkle the nuts, basil and remaining toasted coconut over the top.