An Afternoon at Ollin Farms
- At October 6, 2009
- By megan
- In Eggs, Ollin Farms
0
Mark, from Ollin Farms feeds his egg-laying hens some arugula left over from the day before. Great eggs come from well fed, free-to-roam birds.
Farm Fresh Corn Salad
- At October 1, 2009
- By megan
- In Corn, Ollin Farms, Peppers, salad, tomatoes
- 0
This is literally a farm-to-table corn salsa. Every ingredient (except for olive oil, vinegar, salt, pepper) came fresh from the Boulder Farmers Market.
Ingredients:
- 4 ears of corn, husked
- 2 peppers
- 1 small walla-walla onion (use a vidalia onion or even a yellow onion if there is no sweet onion at your local market)
- 1 pint grape tomatoes (I love buying mine from Ollin Farms)
- 2 TB olive oil
- 1 TB cider vinegar
- pinch of sea salt
- freshly ground black pepper
Bring a large pot of water to a boil, add a pinch of salt, and boil the corn for 2 minutes. Remove from the water and let them cool so you can touch them.
Meanwhile, slice the pepper and onion, toss in a little olive oil, and grill for 5 minutes or so until fragrant and the onion is browned. Remove from heat and allow to cool.
Slice the grape tomatoes in half.
With a sharp knife, pointing away from you, slice the corn off of the cob and into a large bowl. Add the tomatoes. Next, coarsely chop the grilled peppers and onion, and add to the corn tomato mixture. Drizzle with olive oil and vinegar, and salt and pepper to taste. Simple and delicious.
Tangy Tomatillo Guacamole
Tomatillos are all over the farmers market right now and they really compliment guacamole. Here’s a simple recipe.
Ingredients:
- Avocado (how much guac do you want? I usually use 1-2, so plan on 2 for this recipe and scale it up if you need a big vat of guacamole)
- 3-4 tomatillos
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (use the seeds if you like spice)
- pinch of sea salt
- freshly ground black pepper to taste
- Aleppo pepper from Savory Spice Shop – you could substitute this with crushed red pepper flakes
- juice from 1/2 lime
Scoop out your avocados and start to mash them. Peel the papery-leaf off of the tomatillos, wash them, and coarsely chop into small pieces. Then add all of the ingredients, one-by-one, mixing them along the way. Enjoy.
Chunky Corn Bread
- At September 20, 2009
- By megan
- In bread, Corn
- 0
Corn bread is the perfect compliment to certain meals, so I always have the ingredients on hand to whip up a batch on a moment’s notice to make even a small, uneventful dinner a little more interesting. I’ve altered a few different recipes to create one of my own.
Ingredients:
- 1 cup yellow corn meal
- 1 cup whole wheat flour
- 2 tsp baking powder (a little less if at altitude)
- 1/2 tsp baking soda (little less at altitude)
- pinch of sea salt
- 1/4 cup melted butter (trust me on this. don’t substitute with an oil)
- 1/4 cup maple syrup
- 2 eggs
- 1 cup buttermilk
- 1 cup fresh (or frozen) corn kernels
Combine the dry ingredients in one bowl and the wet in another (including the corn kernels). Pour the wet ingredients into the dry and mix until it is all combined, but don’t over mix it to death. Pour into buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.
Horseradish Roasted Brussel Sprouts
- At September 16, 2009
- By megan
- In brussel sprouts, Maple, side dish, vegan
- 0
Ahhh… Roasted freshly harvested brussel sprouts. They have such a unique flavor that pairs well with maple syrupy-sweet sauces. I added some horseradish powder from Savory Spice Shop for a spicy, earthy kick.
I served these sprouts with my maple beer baked beans and some smashed, local red potatoes. Also, I had the added delight of some purple carrots, as you can see in the photo, to roast with the sprouts.
For the brussel sprouts-
Preheat oven to 375. Wash the brussel sprouts well- the sprouts I buy at the farmers market often come with lots of little bugs living in them. Slice them in half if they’re large (the size of a ping-pong ball or larger). In a large Pyrex baking dish, mix the brussel sprouts with:
- one yellow onion, chopped
- 2-4 carrots, chopped into 1/2 inch thick rounds (or a fancy shape, if you prefer)
- 1 cup veggie broth
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 TB horseradish powder
- generously grind some fresh black pepper
Mix this all really well. Cover with foil and bake for 30-40 minutes. Check it after 20 and give it a stir to make sure everything is evenly coated with sauce. If it is too dry, add a little bit more veggie broth. It will be dome when sizzling hot and the brussel sprouts can be easily pierced with a fork.
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