Posted by: Hatchet Cove Farm | December 3, 2012

Livka’s Lemony Collards

Good hot and cold!

2 Tbs Olive Oil
1 bu collards, stems removed and leaves cut into 1″ pieces
1/2 cut water and more if needed
zest and juice of one small lemon

1.  Heat oil in a wok or large saucepan

2.  Cook collards on medium heat for 3 min, stirring often

3.  Add water and cook – stirring frequently – for 30 minutes, or until collards are very tender.  Add more water if collards begin to stick.

4.  Add lemon juice and zest and cook 5-7 minutes, until collards have mostly absorbed the lemon juice.

Posted by: Hatchet Cove Farm | November 4, 2012

Roasted Vegetables with Pecan Gremolata

Substitute whatever fall crops you have for the ones listed below.  No Brussels sprouts but you’ve got potatoes?  Try it!

1 pound medium carrots, peeled, halved lengthwise, then crosswise
1 pound medium rutabaga, peeled, cut in 1-inch-tick wedges
1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
1 1/4 pounds brussels sprouts, trimmed, halved
6 tablespoons olive oil, divided

3/4 cup pecans
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated lemon peel
1 small garlic clove, minced

Preheat oven to 425°F. Toss veggies in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.

While veggies are roasting, chop pecans in food processor (using pulse) until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.


Posted by: Hatchet Cove Farm | October 27, 2012

Eli’s Best Beets

I love this recipe for turning Eli into a beet fan!

1 large red beet
1 -1/2 tbsp olive or non-hydrogenated coconut oil
1 tbsp liquid sweetener
2 tsp balsamic vinegar
1/4 tsp sea salt.


1. Preheat oven to 375°F.

2. Scrub the beet and peel off any especially rough bits/roots. Leave the skin on. Cut the beet into 1/4-in thick slices.

3. Mix the remaining ingredients in a small bowl.

4. Place the beets on a baking tray and drizzle the glaze over the top. Bake for 40 minutes, until mostly soft (unless you like them a tad crunchy). Good either right out of the oven or cold, on their own or as a garnish for other dishes.

If you want to get really demonstrative with your beets, use a cookie cutter to cut the beets into hearts once they have been sliced but before they are roasted!

– The Rising Tide newsletter, February 2011


Posted by: Hatchet Cove Farm | October 21, 2012

Massaged Kale Salad with Apricots, Avocado and Parmesan

Massaged kale… it’s all the rage.  For good reason.

“Want to take a raw kale salad from good to great? Use your fingers.  Kale makes a delicious and healthful salad green, but it can also be tough and somewhat bitter. By massaging the fibrous leaves, you break down the cellulose of the leaves, bringing out their sweetness and transforming them into something tender and more easily digestible. We’ve known people who proclaimed not to like raw kale go crazy for the massaged version.

If using a simple vinaigrette, you can massage the dressing right into the kale. You can also massage the leaves with a little bit of olive oil prior to adding other salad ingredients. Just chop up the kale, drizzle with olive oil, and use your fingers to rub the oil into the leaves. After a minute or two, you’ll notice the leaves wilting and shrinking. Stop when the texture and flavor are to your liking.  This can be done with any kale salad recipe… below is just one variation.” –

6-8 ounces of kale
6-8 dried apricots (or substitute other fresh or dried fruit)
1/3 or so cup cooked beans
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado (or try substituting a hardboiled egg)
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale.  Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar. Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.


Posted by: Hatchet Cove Farm | October 21, 2012

Cream of Jerusalem Artichoke Soup

2 Tbsp butter
2 teaspoon chopped garlic
1/3 cup chopped onion
1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
1 cup cream
salt and pepper
1 teaspoon chopped chive

Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes (if you have time to let the onions caramelize a bit, do so).   Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

Posted by: Hatchet Cove Farm | October 13, 2012

Fusilli with Collards, Bacon and Garlic

1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

In a kettle of boiling water boil the collards for at least 20 minutes (until tender), drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.

Posted by: Hatchet Cove Farm | October 7, 2012

Sweet Potato Fries

One large (or a couple small) sweet potato(es)
Coarse salt
Freshly ground black pepper
Olive Oil

Set the oven to 450 degrees.  Wash your potato and dry it off very, very well.  If it’s still wet the olive oil won’t coat the fries as well, which will lead to soggy fries.  Cut the sweet potato in half, then cut into slices about 3/4 inch thick, then cut the larger slices into fries. Your fries should be about 1/2 inch to 3/4 inch thick.

Throw all the pieces onto a baking sheet and sprinkle them generously with salt and freshly ground black pepper.  Drizzle with olive oil.  Now, mix it all together on the baking sheet. Make sure you’re scooping the salt, pepper and oil from the bottom and mixing it in.  At this point you can add more olive oil if you want – just don’t drown them. They should look glossy, but they shouldn’t be sitting in a pool of olive oil.  Once everything’s mixed, space out the fries on the baking sheet. Make sure they’re all evenly spaced and not touching. They’ll get soggy otherwise!

Bake them in the oven for 10-15 minutes.  Then, take them out and flip them (with tongs or your fingers, carefully), then put them back in the oven for 5-10 minutes more.  Both sides should now be dark brown, crispy and delicious.

Additional cooking tips:

  • these will not turn out very crispy at all if you’re cooking anything else in the oven, or if the fries are crowded too close together. They’ll sweat instead of crisp!
  • keep an eye on them because ovens are tricky.

–  www.instructables. com

Posted by: Hatchet Cove Farm | September 30, 2012

Fried Green Tomatoes

2 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1/2 cup finely ground cornmeal
1/2 teaspoon paprika
1 egg
Vegetable oil

1. Sprinkle the tomato slices with the salt and pepper; set aside.

2. Combine the cornmeal and paprika with additional salt and pepper in a shallow bowl. In another bowl, beat the eggs.

3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.

4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.

5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.

6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.





Posted by: Hatchet Cove Farm | September 23, 2012

Broccoli Parmesan Fritters

1 small-to-medium fresh broccoli (3 cups chopped)
1 large egg
1/2 cup all-purpose flour
1/3 cup finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with a dollop of garlicky lemon yogurt (1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt). Or simply with just a squeeze of lemon juice, or with a little crumbled feta or a fried egg on top.

Posted by: Hatchet Cove Farm | September 23, 2012

Mac and Cheese with Chard

6 tablespoons butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup flour
3 cups milk
2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total) – or other cheese
2 cups (packed) coarsely grated Edam cheese, divided – or other cheese
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1-1/2 pounds Swiss chard, stems and center ribs removed
12 ounces elbow macaroni
1 cup fresh breadcrumbs made from crustless sourdough bread
1 teaspoon cumin seeds (optional)

Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.

Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

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