Fall Harvest Chicken Stew

Roast a small pie pumpkin, a small butternut squash, 2 ears worth of steamed corn nibblets, and five carrots in a large pan with one cup of water and covered with parchment paper. Once cooled, scoop the pumpkin out of it's skin. Puree, adding cream, ginger, cumin, and coconut milk and then pour into the bottom of your crockpot.





Layer in boneless chicken. Broccoli, tomatillos, Empire apple, green onions, red onion, sliced ginger, crushed garlic, drunk cherries, Celtic grey sea salt.

Set the crockpot on high and cover, cook for two hours.

Singer - Cherries, Garlic, and the Greening of a Green Farm

Vivianne Singer Szulist and her husband Tom Szulist own and operate the certified organic Singer Farm Naturals.


"Our family retail business sells farm fresh and dried fruit, organic gourmet garlic and other products associated with healthy and sustainable living. We are committed to providing quality local foods, and promoting the value of living gently on this earth."

The store was Green Converted with the help of Vince Kuntz and Alliance Builders, Buffalo architects Kevin Connors & Sandy Heiser of eco_logic STUDIO and straw bale construction specialist Dave Lanfear of Bale on Bale. 

Straw bales, reclaimed wood, SIPS panels on the roof, solar panels, and more allows Singer to save money and natural resources. There is a wind turbine on the barn as a separate source of energy.

The Froling Wood Boiler, located in the main building, is a high efficiency boiler that uses wood to heat water that is stored in a 1000 gallon tank for use throughout the building, from the radiant floors to heating potable water. Froling : The US Distributor . For more information on how the system operates, go to: US Distributor Info 

The system featured on the right was built into the back of the main structure and is made up of a series of evacuated tube heat pipe solar collectors by SunMaxx Solar. A closed loop glycol system used for hot water, building heat; the excess heat during the summer is set to be used to kiln dry lumber.

Tom Szulist put in most of the equipment himself and is not one to shy from learning the ins and outs of energy saving systems.

These four giant solar panels create even more energy! Go to this site for more information on all things photovoltaic in New York State.

Local Mountmorency cherries are higher in melatonin, are more anti-inflamatory, and have higher ORAC (oxygen radical absorption capacity) values than sweet cherry varieties.




A variety of sour cherry, Montmorency cherries are part of the lighter-red amarelle cultivar of sour cherries.

Named for a valley in France, this variety is sturdy, hardy and perfectly suited to grow along the southern shores of Lake Ontario, whose environment is much like it's French namesake.

The tree produces large, light red fruit and they are the most popular sour cherry in the United States and Canada. They are extensively used in pies, jams and preserves. They are also popular dried, chocolate dipped, and juiced.

The farm's garlic plants are grown closely together, leaving enough space for the bulbs to mature, but maximizing the field's high yield capabilities. Garlic does well in loose, dry, well drained soils in sunny locations, and is hardy throughout USDA climate zones 4 - 9.

Large cloves, along with proper spacing in the planting bed, improves head size. Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels. The farm grows 70 variatals, planting over 50,000 bulbs, with a minimum of 21 human interventions, from planting to consumption. They use an all organic feed system that includes a fish emulsion and seaweed fertilizer layered on top of Chicken fertilizer. Garlic is a heavy feeder and also requires a minimum of one inch of water per week.

Garlic scapes are removed to focus all the garlic's energy into bulb growth. The scapes can be eaten raw or cooked. When crushed, Allium sativum, yields allicin, an antibiotic, antiviral, and anti-fungal compound.

Heating garlic over 107* kills the allicin that is released from freshly crushed or sliced garlic. It is recommended that garlic is added to your dishes raw (Garlic Scapes Pesto) or at the last moment so it retains its healthy properties.

Singer Farm Naturals uses Bruce Fiegle bees ("Bruce Fiegel at Fiegel Apiaries produces local raw honey, as well as basswood, buckwheat, peach blossom, chunk, and the traditional clover and wildflower honey as well. His bees not only produce some of the best honey in Western New York, they also pollinate some of the best orchards." - Kevin and Melissa Gardner of Five Points Bakery). They also grow potatoes, wheat with clover, raise pigs from local pig parlor tender Cindy Chapman, and besides their cherries and garlic are looking toward expanding community access to showcase the beauty of the farm.

As our interview came to a close, Tom shared, "If we're going to do it, we're going to do it the best we can."

I suggest making a day of it, visit the farm early, stay in town for a fine meal near the lake and be sure to stop for ice cream at Lake Effect!

A special thank you to my husband, Bob Krause, for helping with the wording on the different systems and finding me links to share. 

Crusted Salmon with Wilted Dandelions

Bob harvested a large amount of organic dandelions from the garden yesterday.

This evening I wilted and dished them with a drizzle of butter infused with crushed garlic, shallots, and lemon zest and served them atop crusted salmon.

Dandelion greens are high in calcium, one cup of chopped dandelion greens contain 103 mg, or 10% of the recommended daily amount. They are rich in iron, one cup contains 1.7 mg of iron. These greens are low in calories, one cup of chopped has only 25 calories. The leaves are high in Vitamin A in the form of antioxidant carotenoid (beta-carotene) and vitamin C, which helps facilitate iron absorption. The greens detoxify and cleanse the liver, kidneys, spleen and pancreas. Besides calcium and iron, they are a good source of copper, manganese, phosphorus, potassium, and magnesium. Dandelions have more protein per serving than spinach. The greens themselves are 14% protein and contain all essential amino acids so it’s a complete protein. One chopped cup contains 1.5 grams of protein. Besides vitamin A as beta-carotene  and vitamin C, each cup of chopped dandelion greens are also good sources of vitamins B1,  B2, and B6, vitamin E and K (535%!). The nutrients in dandelion greens may help reduce the risk of cancer, multiple sclerosis, cataracts, age-related macular degeneration and stroke. They also contain anti-inflammatory properties which may help those with asthma and other inflammatory diseases.

Vitamin A is important in fighting cancers of epithelial tissue, including mouth and lung. Potassium rich foods, particularly in balance with magnesium, helps keep blood pressure down and reduces risks of strokes. Fiber fights diabetes, lowers cholesterol, reduces cancer and heart disease risks, and assists in weight loss. High fiber vegetables like dandelions take up lots of room, are low in calories, and slow down digestion so the food stays in the stomach longer and you feel full longer. Calcium in high concentrations can build strong bones and can lower blood pressure. B vitamins help reduce stress. Spring greens help rescue your body from the inadequacies of a winter diet. I highly recommend introducing dandelions, ramps, chives, asparagus, broccoli rabe, stinging nettles (steam takes the sting out!), and fava leaves into your Spring diet.

USDA Facts on Dandelions

Flu Bustin' Hummus, Feed a Cold, Starve a Fever

My family is finally over the flu and what did I make to help kill off the last of the Influenza Virus? Flu Bustin' Hummus!

This recipe can be made at the volume suggested and then split into four tupperware-like containers, one for now, three to freeze or share, or you can divide the recipe to your liking prior to blending the batch.

It can be very spicy! With 20 cloves of garlic, I guarantee it will knock not only your nose askew, but those viruses as well!

20 cloves of Organic garlic
1 1/2 cups of Organic baby spinach
1/4 to 1/2 cup of extra virgin olive oil
4 cups of Organic chickpeas
1 cup of plain Organic Greek yogurt
2 freshly squeezed Organic lemons
4 tbls Organic tahini

Blend in batches and mix well together and then pour into the containers.

For some odd reason it looks like Dr. Seuss's Oobleck, but who cares, it is Duh-licious!

Ratatouille - Vegan

This is a very simple dish, coming from the Occitan Provença and Niça regions of France. Ratatouille is usually served as a side dish, but also may be served as a meal on its own.

Tomatoes are a key ingredient, with garlic, onions, zucchini, aubergine, bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille.

I made this one very simple, in the style of Julia Child, using zucchini, tomatoes, and eggplant in a sauce seasoned with marjoram, thyme, garlic, salt, pepper, and a splash of olive oil.

Baked in a casserole dish at 400 degrees for 45 minutes. it was served hot with Pomegranate glazed, Gorgonzola butternut squash stuffed Cornish Hen, Broiled Brussels sprouts with cracked pepper lime zest sauce, and a bottle of La Vieille Ferme Cotes du Ventoux Rouge 2011.

Nasi Goreng: Indonesian One Pot Supper

Nasi Goreng is an Indonesian fried rice. Cooked in one pot, the vegetables and meat (usually some kind of fowl) are added to prepared rice and wok fried all together.

We had a ridiculously large turkey this year that I had done in butter and Old Bay Seasonings and it sat staring at me every time I opened the fridge. What a perfect way to use up the leftovers.

I used Jasmine rice, green beans, slivered red sweet peppers, slivered carrots, and yellow and green zucchini. The whole of it was seasoned with minced tomatoes and onions, sesame oil, minced coriander, slivered garlic, turmeric, salt, cumin seeds and powder, slivered ginger, clove powder, 1 tsp of chili paste and a lemon juiced.

Italian One Pot Supper

Dinners over the last few weeks have been repeats or takeout and I got tired of the same old same old. Here is a take on a one pot supper I had years ago at a little Italian dive in Sligerlands, NY. This recipe uses thick slices of garlic, minced chives, cannellini beans, olive oil, hearty brown rice, slivered brussels sprouts, and organic flank steak massaged with white pepper.

The garlic is sliced thick and then the flat of blade is pressed to release the oils.

The meat is sliced 1/4" thin and then sprinkled with a bit of white pepper and olive oil and massaged for a moment, forcing the oil and seasoning into the meat's fibers. Sprinkle liberally with flake salt.

Make three cups of rice.

In a large wok, fry the garlic, well drained beans, and minced chives in 1/4 cup of olive oil. Stir gently, so the skins do not break, until they begin to crisp and thicken. Add the meat and fold until well cooked.

              

 

 


Then add the brussels sprouts, folding until cooked. Serve over rice and a glass of Australian Hunter Valley Sémillon.

Ito Konnyaku Soup and Stir-fry

Ito konnyaku noodles

Broad bean

Hoisin braised pork

Ginger

Garlic

Organic soy bean paste glazed pork or chicken

Mixed vegetables

Layer of raw large cut
kale or chard

Susie Cuke's Pickles

Think of the dishes and sweets and specialties that are unique to your family. Have you ever created that dish using a recipe that's been passed down over the generations?  Have you ever considered recreating it every day to sell? That's just what Mike Gzyl and his father do. Every day, after work, they create Bread & Butter and Garlic Dill pickles and relishes.

They use old-world recipes from Poland that have been tweaked for the modern palate and canning techniques; recipes that have been passed down through their family for four generations.

Susie Cuke's Pickles makes both pickles and relish, and perhaps with the success of these two more pickled products will follow? I sure hope so!

The Bread & Butter were very sweet. Sweeter than store bought, but not excessively cloying or artificially sweet. 

The Garlic Dill are thick slabs of bitter saltiness. Both varieties have a nice bite that falls somewhere between crunchiness and softness.

Draudt's Farm Market & Greenhouse, another multi-generational business, currently supplies the cucumbers.

They are available for purchase from 8 am to 1pm at both the Elmwood-Bidwell and Hamburg Farmer's Markets every Saturday until the end of the season. There is a possibility for growth into a year round product, a secondary supplier for fall and winter is being looked into.

I sampled mine right out of the jar at first. The juice is so nice. I'm already coming up with some ideas of adding it to an ice-cold Japanese pickled fish dish when we work through all of the garlic and pickles. 

Then I created toast points slathered with fromage blanc, slow braised beef rib meat and finely chopped pickles. Made my eyes cross it was so good!

I encourage you to pick up a handful of jars while they are still available!

Raita and Naan

2 tsp each of yeast and sugar in 1/4 cup warm water, 3 cups of flour, 4 tbls sesame seed oil, and 1 tbls salt

Proof the yeast for 20 minutes. Blend all of the ingredients together. Allow to rise in a covered, oiled bowl for 1 hour. Divide into six even pieces. Pre-heat the oven to 400 degrees and add the cookie sheet to warm. Roll out each piece and lay them on the hot pan. Bake for 10 minutes. Serve hot. Oil,  minced garlic, flake salt, and parsley are great on these!

Raita is slivered cucumber, strained yogurt, juiced ginger, mint, crushed coriander seeds and ground cumin. Blend well and chill before serving. Excellent with spicy dishes.

Aloo Dum (Potatoes In Masala) Vegan

6 medium red skinned potatoes, chopped to bite size
4 tbls sesame oil

6 big garlic cloves, crushed

4 tbls flake salt

Put in a large pan and cook until potato pieces are lightly browned and fully cooked. Slide the potatoes into a large casserole dish and set aside.

8 medium sized ripe tomatoes, each cut into four quarters
1 medium sized yellow onion, chopped
1 tbls corriander seeds
1 oz slivered fresh ginger
4 tbls cup fresh finely powdered coconut

3 chillies, minced
1 tbls cumin seeds 

2 tsp cumin powdered
½ teaspoon cracked peppercorns
1 tsp cardamon, ground

1 tsp cinnamon, ground

1 tsp clove, ground
2 tsp seasame seed oil

Put all of the ingredients into a sauce pot, cover, and cook on high for ten minutes. Turn down the heat and blend with a stick blender a few bursts until the sauce is chunky, not pureed.

Pour over the potatoes and bake at 400 degrees for 20 minutes. Serve with a large salad, raita, and naan.