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RECIPE: Sky View Farm Spaghetti Squash & Sauce

spaghetti squash

I have no idea who discovered that you can roast spaghetti squash and then use a fork to create “noodles” that result in any dish typically carb-based turned vegetable-based. Whomever it was, they seriously deserve a medal. With this recipe you will find a quick, but mighty tasty take on a traditional spaghetti and meat sauce dish.

1 Sky View Farm spaghetti squash, seeds removed

1/2 Lake Forest Farm onion

3 cloves of Lake Forest Farm garlic

1 32 oz can of organic chopped tomatoes

1 handful of Sky View Farm tarragon, Lake Forest Farm basil and rosemary, chopped finely

1tsp crushed red pepper

protein: meatless soy, ground beef or sausage

****

Preheat oven to 375 degrees

Halve spaghetti squash lengthwise, brush with oil, sprinkle with salt and pepper and place face-down on a baking sheet

Roast for about 25 minutes

While squash is roasting, chop onion and garlic and saute until onion is translucent

Add canned tomatoes and protein

Simmer briefly, then add the chopped tarragon and rosemary

Remove squash once ready and use a fork to create strands

Top with the tomato sauce, finely chopped basil, a pinch of crushed red pepper and parmesan

onion

onion saute

tarragon

meatless sauce

spaghetti squash and meatless sauce

 

aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a private chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

 

 

RECIPE: Pickled Farm Fresh Jalapenos and Cucumbers

pickled jalapeno and cucumber

I’m the savory versus sweet type, so pickled anything is always my preference. Peppers and cucumbers are plentiful this time of year, so use this recipe to ensure that you can continue to enjoy these two varieties of produce well into Winter.

*****

4 cloves of Lake Forest Farm garlic

2 cups of white vinegar

4 cups of water

6 tbsp of salt

2 tbsp of dried dill

1 tsp each of celery and coriander seed

1/2 tsp of black peppercorn

1.5 pints of Stonebranch MicroFarm jalapeno peppers, halved

1 lb of Sunny Side Up Farms pickling cucumbers

32 oz mason jar

*****

Bring water to a boil then reduce to a simmer

Add garlic, cook for 5 minutes

Add vinegar and salt, bring to a boil and stir until salt dissolves

Remove from heat

Add peppercorns, spices and tightly packed jalapenos and cucumbers to jar

Pour liquid into jar, seal and let cool

Allow at least one week to pickle in refrigerator

jalapenos

pickled

aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a private chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

 

 

RECIPE: Southern Braised Turnip Greens

 

turnip greens

Becoming aware that the greens atop some of my favorite root vegetables were edible made me wonder if I had been missing out, so once I started to prepare and experience them first-hand I quickly confirmed that I had. If you’re curious how in the heck you prepare those  turnip, beet, and mustard greens, the following recipe offers a straight-forward approach.

****

1 lb. of Sunny Side Up Farms turnip greens, thoroughly washed, dried, deveined and torn to pieces

2 pieces of thick bacon

1 tbsp olive oil

¼ cup onion, diced

1/2 cup of chicken stock, vegetable stock or water

1 clove of garlic, finely chopped

****

heat olive oil in a pan

add bacon and cook until it begins to brown

add diced onion and cook until translucent

add the garlic and greens and saute briefly, then add the stock or water

simmer until water has nearly evaporated, checking consistency of the greens

s+p to taste

****

turnip greens

turnip greens

bacon

DSC_0084

 

aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a personal chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

 

 

RECIPE: Texas Fall Vegetarian Chili

vegetarian chili corn

 Anyone who knows Texas, knows the abundance of peppers that the end of Summer, beginning of Fall season brings. So does Fall bring in the cooler weather and return of hearty comfort foods like this vegetarian chili made with produce currently available at the farm stand, open Thursday’s 4pm until sunset and Saturdays 9am-12pm.

****

3 corn on the cobs, kernels removed

4 Sky View Farm banana peppers, diced

2 Stonebranch MicroFarm jalapeno peppers, seeded and diced

2 Stonebranch MicroFarm poblano peppers, seeded and diced

4 Lake Forest Farm cloves of garlic, chopped

16 oz can of low sodium cannellini bean, drained and rinsed

16 oz can of low sodium black beans, drained and rinsed

32 oz can of chopped tomatos

2 carrots, diced or chopped

1 Lake Foreset Farm onion, finely chopped

1 cup local Texas beer

1 package of soy-based meat, hand torn into pieces

salt, pepper, oregano, and chili pepper to taste

****

sautee onion, peppers, corn, and carrot in olive oil until translucent

add garlic and sautee for 5 more minutes

add salt and pepper to taste

add 1 cup of beer and stir

add soy-based meat product and beans

add oregano and chili pepper to taste

simmer for 20 minutes (1 hour when preparing with meat)

DSC_0047

Farm Peppers

Texas beer

vegetarian chili

vegetarian chili

vegetarian chili

 

aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a personal chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

 

 

 

Wodafood: Eat Real Food!

wodafood entreewodafood breakfastI was introduced to Joey by a friend who met him at a CrossFit held in close proximity to the farm. As I gave Joey a tour of the farm, he shared his passion for combining his culinary background and desire to provide healthy, quick, but satisfying meals as an impetus for creating Wodafood. About every two weeks Joey comes to the farm to pick up eggs and produce, and we exchange laughs and swap stories regarding the highs and lows of starting a business, entrepenurship, and of course discuss food. It’s people like Joey, and our relationship that supports us both in reaching our goals, that make me proud and grateful to do what I do each day. Joey Dawkins

Wodafood currently serves Dallas, Frisco, Plano, Garland, Richardson, Rowlett, Forney, Carrolton, Rockwall, Royce City, Allen, McKinney, Mesquite, and Prosper real food, fast, versus the less than healthy options one can find with a drive through option. With a growing public interest in the source of food and its impact on health, its no wonder Wodafood is keeping Joey busy these days. Wodafood seeks to offer seasonal, organic ingredients at prices ranging from $5.95-$14.00 per entree. Meal plans for the week start at $125.

Wodafood

5000 Eldorado Pkwy Ste. 150

Frisco, TX. 75033

(682) 553-0984

 

For the Love of Greens

When someone refers to a farmer, the image of a guy donning white skinny jeans and american flag-printed converse shoes isn’t exactly what comes to mind, but when talking about Tom Spicer, aka Spiceman, a former musician from New Orleans and owner at Spiceman’s FM 1410, that is just what you get. What I appreciated in meeting Tom more than him living up to his reputation as an eccentric character is his obvious passion for his craft. He strives to literally grow and increase the availability of the best organic, local produce and rare wild mushrooms and has been doing so for over 25 years. A sort of renaissance man for the slow food movement he educates about this topic along the way, as he did on our first visit.

The store, which sits in front of an 11,000 sq. ft organic garden, is solely identified by a classic Texas Star over the door and although we were welcomed with open arms and treated as if guests at a friend’s home, I couldn’t help but wonder if the lack of signage is an intentional decision to ensure visitors are also intentional. It conjured images of an underground movement, in this case the slow food movement. On this particular day, not only did we meet the man who is said to supply some of Dallas’ top restaurants with produce, predominantly lettuce, but we left with a handful of awesome produce, mushrooms, and solutions to apply at our own farm. A trip well worth it.

Spiceman’s FM 1410 Facebook Page 

F.M. 1410, 1410-B North Fitzhugh Ave.

Dallas, Texas 75024

(214) 404-9104