widgeonwood...a farmers' viewpoint, tales, farm fresh food, recipes & "junque"...

Crispy Potato Stacks…
You will need about 8 each of our White and Red Rose Potatoes. Scrub/pat dry and slice mandolin thin if you have one. Toss the slices in a bowl with olive oil…enough to coat. Salt and pepper generously! Place the coated potato slices on top of each other/alternating red and white slices in a greased muffin tin…fill each hole with some of the potatoes…Top with a knob of butter…Bake in a preheated 350F oven for about 45-50 minutes or until browned on top with crispy edges…Rest for a minute in the tin and serve at once!

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Braised Mustard Greens            serves 4
Thinly slice 3 French scallions with some of the tops and sauté in 2 tablespoons olive oil over medium heat until somewhat browned and caramelized. Add 3 cloves minced garlic and frisk about with the onions for no more than a minute. Add 1/3 cup chicken broth and one pound mustard greens that have been washed and torn into large pieces and cook until the greens are barely wilted. Salt and pepper to taste and drizzle with a little sesame oil. Serve at once!

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New Potatoes and Green Beans with Ham Hocks    serves 6
Place 2 ham hocks in a large pot and cover with enough water to barely cover the ham…bring to a boil. Cover and simmer for about an hour. Add 2 pounds fresh green beans, one pound each White and Red Rose Potatoes, ½ cup brown sugar and about 2 tablespoons salt. Add black pepper to taste. Cook about 30 minutes or until potatoes are tender. Remove the ham hock and cut the meat into small pieces…add back to the pot. Serve in big soup bowls with a French Baguette!

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Farmhouse Fresh Tomato Cobbler            serves 6 
In a skillet heat 3 tablespoons olive oil over med. heat…Add 2 bunches of our French Scallions sliced thinly with some of the green part and at least 3 cloves of our sweet garlic, minced. Frisk about in the pan for about 5 minutes…until all are becoming a tad bit browned. Butter a 2-3 quart butter dish and spread the onion/garlic mixture evenly over the bottom of the dish. Preheat your oven to 350F. Slice 2 pounds of our fabulous tomatoes about ¼-inch thick. In your food processor…whirl about until nicely ground…1/2 loaf of one of our French Baguettes with ½ cup butter and ½ cup grated Parmesan cheese…Layer the tomato slices on top of the onion/garlic layer adding fresh basil leaves and salt and pepper as you go! Top evenly with the bread mixture. Bake until the top is golden and the tomatoes are bubbly…20-25 minutes. Let sit 5 minutes before serving…”Mourir Pour”…I think “to die for” in French!

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Pan Sautéed Baby Heirloom Tomatoes
Heat a few tablespoons of olive oil in a heavy skillet over med. heat and sauté 6 large thinly sliced cloves of our sweet garlic until barely golden…Add 2 pints of our heavenly mixture of baby tomatoes that have been sliced in half…along with some fresh minced thyme. Cover the skillet and let the tomatoes cook a few minutes…they will be wilted. When the steaks come off the grill and are plated…sprinkle about a cup of chiffonade of fresh basil leaves over the tomatoes and top each steak with a big helping of those grand tomatoes…HOLY COW.

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Bacon Wrapped Green Beans
Preheat oven to 400F.  Steam one pound fresh green beans until crisp tender and drain/dry off the beans.  You will need 6 strips of bacon.  Divide the beans into 6 piles.  Wrap each pile of beans in a strip of bacon and place on a rimmed baking dish or pan.  Bake the bean bundles for 10 minutes or so…the bacon will be browned nicely.  Plate the bundles and drizzle with a sauce made from simmering 3 tablespoons melted butter, 1 clove minced garlic and ¼ cup brown sugar. 

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Grilled Caprese Skewers

Soak 12 wooden skewers in water for at least 20 minutes.    Bring ½ cup balsamic vinegar to medium heat in a small saucepan and cook for about 15 minutes or until reduced by half…keep warm.  In a small skillet or saucepan add ¾ cup EVOO and 2 clove cloves thinly sliced garlic.  Cook over medium heat for about 10 minutes or until the oil is well infused with the garlic.  Take a French baguette and cut 5…one inch slices.  Brush the slices on both sides with some of the olive oil and then cut into 1-inch cubes.  You will need 24 cherry tomatoes, 24 basil leaves and 24 cubes of halloumi cheese cut into 1-inch cubes.  Thread the skewers starting with the bread cubes, then cheese, the tomato, basil leaf and repeat ending with a bread cube.  Brush the skewers with more of the olive oil and salt and pepper.  Grill over high heat for about 4 minutes turning continually.  When tomatoes look blistered and the bread toasted…place the skewers on a platter and drizzle with the balsamic reduction and serve at once.

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A Simple Rustic Pesto Potato Gratin       serves 4

First preheat your oven to 375F. You will need 2 pounds Yukon gold potatoes sliced very thin…mandolin thin if you have one.  Place the potato slices in a bowl and salt and pepper them.  Add to the potatoes ½ cupWidgeonwood Italian Parsley or Basil Pesto and mix well making sure to coat the potato slices.  Arrange the potatoes in an oiled baking dish and cover them with foil.  Bake for 30 minutes and remove the foil.  Bake another 15 minutes or so until the potatoes are bubbly and starting brown just a bit.  Wonderful served straight out of the oven or at room temp.  These can be made hours ahead and baked right before you need them. 

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