Braised Celery, Carrots, and Globe Onions with Red Wine Braised Turkey Thighs in Braising Liquid

This is the season for heartwarming and hearty braises. In this post, we have two braises: the first is turkey thighs braised in red wine, celery, carrots and globe onions, and the second is braised celery, carrots, and globe onions.  You might wonder why we are sharing two braises when we are using the same veggies in each. Braising is a long and slow cooking technique … Continue reading Braised Celery, Carrots, and Globe Onions with Red Wine Braised Turkey Thighs in Braising Liquid

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna

Korean-style Scallion and Veggie Pancakes

We farm in Florida, but we love food from all over the world.  Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make. This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat.  For example, using large or even small broccoli or cauliflower florets will result in very uneven … Continue reading Korean-style Scallion and Veggie Pancakes

Roast Pasture-Raised Grove Ladder Farm Turkey

What an amazing treat it was to not only enjoy this delicious 10 lb. pasture-raised, hormone and antibiotic free turkey from Grove Ladder Farm but to cook it as well. With a product this pristine, season it very simply with kosher salt, black pepper, fresh sprigs of rosemary and extra virgin olive oil. Put it on a bed of mirepoix (yellow onions, organic celery, and … Continue reading Roast Pasture-Raised Grove Ladder Farm Turkey

Poultry Stock and Flourless Gravy

“What to do with all those giblets?” you may ask.  Roast them with some onions, carrots, and celery and make stock that you can use to enhance the flavor of another Thanksgiving dish, like our brown rice stuffing or flourless gravy, or save it for later.  We made enough to do both by adding a few more chicken parts also from Grove Ladder Farm. Waste … Continue reading Poultry Stock and Flourless Gravy

Kina Savoy and Split Pea Puree Soup

Kina savoy is an Asian cooking green that isn’t as well known as it’s close cousins, tatsoi, and bok choy.  Kina savoy, also known as yukina savoy, is mildly mustardy and peppery, and can be eaten raw as well as cooked.  The stalks look and cook a lot like celery.  That was our inspiration to use it in this vegan soup with split peas. Cooking vegan … Continue reading Kina Savoy and Split Pea Puree Soup