Sunday, November 24, 2019

Instant Pot Boy & Girl Farm Collard Greens

You all know that I love my Instant Pot(s). Here's a great way to prepare collard greens in the Instant Pot.

Where our "booth" is at the Waxhaw Farmer's Market, we have a fabulous view of the colorful display of fresh vegetables from Boy & Girl Farm. I've learned to run over and pick up what I want from Joe and Amy early in the morning, because they often sell out. This time of year, collards are king! They are beautiful, big green unblemished leaves, and these young farmers wash them and bundle them already separated, which makes prepping them a snap.

If you've never made collards (I never did, growing up in Pennsylvania), it's so easy, although it does take a bit of custom prep work to get them in the pot. The leaves are thicker than most other greens, and they are BIG.  Rinse off each leaf, then fold one in half, top sides of the leaf together. Hold the folded leaf in one hand with the thick rib pointing out and up. Grab that cut end of the rib with the fingers of your free hand and pull downward and away from the leaf until you've removed the thickest part of the rib. Discard that rib and then lay the leaves out flat on top of one another, like this:

Take a few of the stacked leaves and roll them up like a big cigar. Just like this:

With a sharp knife, slice through the roll in about one-inch increments. Like this:

I turn the slices sideways and run my knife back through the slices to cut them in half, producing more manageable bite-size pieces instead of long strips. Then in the Instant Pot they go, with a dusting of salt and a hearty sprinkle of red pepper flakes. Add 2 cups of water and a dash or two of liquid smoke. (The liquid smoke makes these greens taste like they've been long-simmered with smoked pork side meat.)

Set the IP on high pressure for 15 minutes, then, once it's finished cooking, natural release for another 15 minutes and then quick release. Stir, taste for seasoning, and serve. I bought two bundles of collards and that will serve four hungry collard green lovers.

OR, from this point, dress up those collards with a yummy sort of bechamel-sauced, cheesy casserole, and continue with my recipe for Uptown Collard Greens, which you can find HERE

Hope you've enjoyed this little tutorial on one of our favorite Southern vegetables!

Farmer Deb

Saturday, November 23, 2019

What Farmer Debbie does on a rainy market day.

Today I baked! I've been wanting to make some pumpkin rolls, and there's nothing that makes me feel more like baking than a chilly, rainy day.

I used Libby's recipe, and you can find it HERE. It's a good recipe and I made two. You can see the first one (toward the back) cracked a bit, but I'll dust it with more powdered sugar and nobody will ever notice. (Ha!) The other one I'm going to give away to a friend for their family gathering on Thanksgiving Day. Maybe I'll remember to take a picture of a slice on Thursday when I serve it.

If you've ever made a jelly roll, you can make this recipe because it's the same method. I remember I learned how to make a jelly roll in my junior high school home economics class. I had a great teacher and she wanted us to learn the basics of baking. Do they even teach baking in home ec in schools now?

One tip I'll give you is to trim the ends off once you have it all rolled up. That gives a nice clean end to the roll and the bonus is that you get to snack on the trimmings! HA!

I hope you have a great Thanksgiving holiday with your friends and family.


Fox Trot Farm Sunday Fun day!

Tomorrow we'll be open for our once-a-month Fox Trot Farm Fun Day! Farmer Bob will have the hay wagon hooked up and everyone is welcome to come for a ride and a visit to all our animals.

We'll be open from 1:00 p.m. to 5:00 p.m. and will have all our delicious pasture raised and humanely processed lamb for sale, as well as Granny Bee's pure, raw honey, and our honey and beeswax soap.

We'll have maps for you so you'll enjoy your free self-guided tour, and you can always hop a ride on the wagon and get dropped off where you like. Be sure to wear boots because it sure has been a rainy day today. Weatherman tells us tomorrow is going to be a beautiful day!

We're at 5066 Rowell RD, Lancaster, SC. See our website HERE for more information on our farm tours. 

See you tomorrow!
Farmer Bob & Debbie

Monday, November 4, 2019

What to do with Fox Trot Farm Lamb Liver? Paté, of course!

I made this yesterday and I must say that it's going to be a perfect addition to our holiday entertaining menu. Pictured is Fox Trot Farm Welsh paté served with sliced apple & honey, and pear chutney.

Farmer Bob and I practically made breakfast of it while I was styling the photos and taking pictures! If you'd like the recipe, please click on this link to find it on our farm website. You can buy our lamb liver directly from the farm or at the Waxhaw Farmer's Market on Saturday mornings.

On another note, Wordpress is providing me many new challenges on our farm website. Please bear with me while I learn it. It might look a little funky for awhile.

In the meantime, stay tuned for some exciting news for Christmas!


Friday, November 1, 2019

Recipe for Farmer Bob's Favorite Lamb Meatballs in Pinot Noir Sauce

Farmer Bob's been telling everyone at the Waxhaw Farmers' Market about these meatballs, so I thought I'd better post a recipe. I'll have a printed copy for you at the farmers' market in the morning too. This recipe is great for holiday entertaining, and for your family dinner, too.

Please visit our farm website HERE for more recipes and information about our pasture raised lamb. Call or text me at 803-804-3541 to place an order to pick up at the farm or for any questions you might have, including pre-orders for the Waxhaw Farmers' Market on Saturday mornings.

Fox Trot Farm Lamb Meatballs in Pinot Noir Sauce

2 pounds Fox Trot Farm ground lamb
1 1/2 cups fresh bread crumbs (not the dry from the box)
1/2 cup finely chopped celery
1/2 cup finely chopped
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper

Pinot Noir Sauce (see recipe below)

Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.
In a large bowl, combine Fox Trot Farm ground lamb, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. Shape into 24 (1 1/2-inch) balls. Place in one layer in prepared baking dish.
Bake for 20 minutes. Meanwhile, make sauce (see below). Remove meatballs from pan and discard fat. Place meatballs in bowl and pour sauce over. May freeze or refrigerate. Before serving heat in microwave at 70% power, stirring frequently, until heated through. Place in a heated chafing dish or a slow cooker and keep warm while serving. Serve with appetizer toothpicks.
This is also great served over rice as a meal.

Pinot Noir Sauce
1 (16-ounce) can whole cranberry sauce
1 cup firmly packed brown sugar
1/2 cup Pinot Noir
2 teaspoons hot Chinese mustard

In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Simmer, uncovered, for 5 minutes, stirring often. Remove from heat; set aside.