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Sauteed Brussel Sprout tops with Onion and Garlic!

8/28/2019

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Brussel sprout tops. Why do we have them? The "Brussel Sprouts" themselves emerge where the leaves meet the stems along the main stalk. To encourage those to grow a little bigger, we "top" the plants. For us this means snapping off the growing points right at the top when the main stalk is long enough to produce a decent number of sprouts. But do we discard the tops? NO! We eat them! As much a delicacy as garlic scapes, another top we snap to encourage growth, these brussel tops have an excellent texture raw and cook up deliciously too. (And to give credit where credit is due, we just picked up this tip from Jeremy Moghtader, the knowledgeable and friendly farm manager from U of M Campus Farm).

Sauteed Brussel Sprout tops with Onion and Garlic!

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INGREDIENTS
  • Olive oil in the pan
  • Onions, chopped
  • Garlic minced
  • Brussel Sprout tops, chopped- include the stem!
  • Broth or water
  • Lemon, salt, pepper to taste, herbs your like, red pepper flakes or a hot pepper
INSTRUCTIONS
  • Heat oil in pan and toss in onions and garlic, herb you like (oregano anyone?!) and hot pepper if using. Cook until onions are soft.
  • Stir in water or broth and then toss in the tops! Cook with lid on until they are the texture that you like. Anywhere from 10 to 30 minutes. 
  • Toss with lemon juice, salt, and pepper to taste. 
Great with bacon.
Great with rice.
Great with eggs.
Great in a bowl.
Great with beans.
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Celery on Celery Salad

8/20/2019

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INGREDIENTS
  • ⅓ cup olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • Kosher salt, freshly ground pepper
  • ½ cup chopped fresh parsley
  • ¼ cup capers
  • ½ medium celery root (celeriac), peeled, thinly sliced on a mandoline (this is equivalent to one bunch of our roots) 
  • 5 celery stalks, thinly sliced into long ribbons on a mandoline (You could also just use the stalks from our uber fresh celery root)
INSTRUCTIONS
  • Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
  • Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.
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Super Simple Salsa for the Soul!

8/13/2019

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INGREDIENTS
  • 2 or 5 tomatoes (depending on size). Get some juicy ones and some firm ones.
  • 1-3 cloves garlic (depending on tastebuds)
  • 1 green bell pepper
  • Some diced onion (one or two)
  • Lime or lemon juice- just a splash!
  • Optional- cumin, chilli powder, cilantro, 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
  • Salt and pepper to taste
INSTRUCTIONSChop and toss, splash in the lime, and sprinkle in the other ingredients. It really is that simple! If you let it sit for a touch, the flavors will meld together even further.
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Cabbage and peppers with spicy peanut sauce.

8/7/2019

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Another cabbage recipe, another joyous day. I made this with one of our amazing red cabbages and loved it so much, I made it again in a few nights time. 

INGREDIENTS
  • Oil of choice for sautee
  • 1 cabbage (or half a large cabbage)
  • 2 bell peppers (at least!)
  • 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
  • Some diced onion
  • A few cloves of garlic
  • Optional- a tomato or two, tossed in early
  • 2 generous tablespoons of peanut butter
  • 2-4 tablespoons of applecider vinegar
  • A handful of peanuts
  • Additional hot pepper if desired
  • Salt and pepper to taste
INSTRUCTIONS
  1. Heat oil in skillet
  2. Chop cabbage, onion, peppers, and hot pepper and cook in oil until the cabbage is almost soft
  3. Mince garlic and add to pan
  4. Add peanuts, apple cider vinegar, and peanut butter, along with salt, pepper, and hot pepper, give the concoction a stir to melt and incorporate the peanut butter and a cover on it.
  5. Allow the ingredients to mingle and remove from heat when the cabbage holds the desired texture
I love to eat this with hunk of bread, a pile of potatoes, or some other grain, but I must say, it holds its own, on its own. 
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