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As with all recipes that claim to be “famous,” the more-apt title might read “regarded.” Still, it is one of two dishes* for which I allow my husband to make an unholy mess in the kitchen. We make it annually for our fall party, and forty of our closest friends affirm it is amazing. He always uses steamed pie pumpkin, but any steamed and pureed winter squash will do the same for the texture, and add an extra flavor dimension.
- 1 yellow onion, finely chopped
- 2 cloves garlic
- 1 red bell pepper
- 2-4 flavorful peppers (ideally poblanos, otherwise whatever flavorful pepper(s) I can get my hands on – no more than 1 jalapeno though)
- Butter/olive oil/bacon fat
- 2 lbs. ground beef
- 2 cups chicken stock
- ~6-8 diced fresh tomatoes
- 18 oz. pumpkin (or other winter squash) puree
- 15 oz. dark red kidney beans
- 15 oz. light red kidney beans
- 15 oz. pinto beans
- 1 Tbsp. cumin
- 2 tsp. chili powder
- 1.5 tsp. piminton
- 1 tsp. dried cilantro
- 1 tsp. dried oregano
- salt and pepper to taste
Sauté onion in butter (and/or bacon fat if you have it) in skillet until translucent. Add diced peppers and then pressed garlic and continue to sauté another 5 mins. or so. Add in ground beef and simmer until beef is browned. Once beef is browned, add in chicken stock, diced tomatoes, beans, pumpkin puree, and seasonings. Cook until hot and thickened, allowing flavors to meld together (about an hour and a half). If it is too thick for your liking, just add more stock ½ cup at a time, allowing it to cook another 15 minutes in between additions until you have the desired consistency.
For vegetarian, skip the beef, use only butter and olive oil to sauté, and use veggie stock rather than chicken.
*The other dish is his cream cheese pastry dough, and the two kinds of holiday cookies he uses it for. Cookies are great, but the leftover dough is AWESOME for wrapping beef wellington or topping chicken pot pie bakes in ramekins. He has a sweet tooth, but I’m a savory girl.
This week’s share is perfect for the roasted root vegetable medley recipe we have shared with summer members. But here is a slightly varied us with a particularly fall flavor.
- Fingerling potatoes, small ones kept whole and larger ones cut to the size of the smaller ones
- Sweet potatoes, peeled and cut to the same size as the fingerlings
- 1 tbsp olive oil
- dried or fresh herb, such as rosemary or thyme
- salt and pepper to taste
Preheat oven to 350 degrees. Toss potato pieces with oil, salt, pepper, and herb in a bowl and lay on a baking sheet. Roast for one hour in center oven rack. Check after about forty minutes and stir around or shake. They should get soft before browning, but do not let them burn.
Some people have the number of vegetables, the counter space, and the time to do full on canned marinara. I have never been one of those people, but that does’t mean I let extra tomatoes go to waste. This sauce is easy to make in small batches (and includes a number of shortcuts like leaving the skins on and not fretting about the tomato seeds), freezes in a bag for single serving use, AND can make use of any water-heavy vegetable you have on hand. Basically it’s awesome and versitile and you can use it now or later and that’s why we love it. But you have to forgive the lack of measured amounts. It is mostly based on how much there is, how much you want, and preferred taste. Deep breath, and go with it. You will be so glad you did when you are thawing it out in January
- Tomatoes (big and cherries, any size, core and slice the big ones in half and squish out as much of the seeds as you can, keep the cherries whole)
- Peppers, seeded and diced
- Onion, skinned and chopped
- Basil leaves
- Garlic cloves, minced
- Kosher salt (pinch or so)
- Any other mild water-heavy veg like eggplant, squash, zucchini. We’ve even done carrots which adds a great fire, but makes it much thicker than traditional marinara. Just chop them up, peeling if you aren’t into their peels. I especially encourage peeling eggplant.
- Olive oil
- Balsamic vinegar
- Other fresh Italiany herbs as desired
- Sugar, if you like it sweet (no more than a tablespoon)
Preheat the oven to 425 degrees. Toss all the veggies MINUS the basil and herbs into a 9 x 13 baking dish, or a couple if you are using a lot, and drizzle with olive oil, balsamic, and sprinkle with kosher salt to taste. Put the pan(s) in the oven for 30-45 minutes, at least making sure the tomato skins have burst. The longer you cook, the more fragrant, richer, and thicker it will become, but you’ll have to stir a bit more frequently to keep everything just roasted and not charred. Dump the whole roasted mess into a food processor or blender and add the basil leaves (sugar and other fresh herbs if you are so inclued), puree until thouroughly mixed, and either use right away or pour into freezer storage containers to enjoy anytime. If you think it isn’t thick enough, you can always strain out the juice before pureeing and then add it back in incrimentally until you get the desired thickness. Or you can add a can of tomato paste.
Farmers get pretty excited when a new variety is fresh for the year, and we have been waiting for sweet potatoes since we planted them in May. This was the first new recipe we tried, and we wound up making it three times in two weeks (once for the Afghani delegates that visited the farm, who proclaimed it perfectly spiced).
- 2 lb. sweet potatoes, peeled and cubed
- 1 onion, chopped
- 1 tbsp. olive oil
- 3 cloves garlic, minced
- 2 tbsp. chili powder (seems like lot, but trust me!)
- 1 tsp. ground cumin
- ¼ tsp. cayenne (or one chopped fresh if you like it really spicy)
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes, OR fresh tomatoes from your share chopped up (the skins won’t matter if you leave them on, but do seed them)
- ¼ cup brewed coffee
2 tbsp honey
- salt and pepper
- shredded cheddar for topping, if that is your fancy
In a large dutch oven on medium heat, saute the sweet potatoes and onion in the oil until crisp tender. Add the spices and garlic and cook one minute longer. Add beans and tomatoes, coffee, honey, salt and pepper and bring to a boil. Once it is boiling, reduce heat to a simmer and cover for 30 minutes. Serve with shredded cheese, or without. Add thyme as a garnish.
- 2 leeks, chopped up to the dark green sections
- 1 lb. red potatoes, peeled and chopped
- 3 tbsp. butter
- 1 qt. vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- ½ tsp. white pepper
- pinch of kosher salt
In a saucepan, melt butter and add leeks along with a pinch of kosher salt and let them “sweat” for five minutes over medium heat. Decrease heat to medium/low and cook another 25 minutes until leeks are tender. Add potatoes and broth and increase heat to a boil. Once it is boiling, cover and turn back to low, keeping on a simmer for about 45 minutes. Remove from heat and puree in a blender, food processor, or using an immersion blender. Add cream, buttermilk, and pepper and stir until combined.
Serve hot or cold!
- 3 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1/2 medium yellow onion, finely diced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 medium sweet potato (about 1/2 pound), peeled and cut into medium dice
- 2 small apples, cored and cut into medium dice
- 2 tsp. chopped fresh thyme
- 4 eggs
In a large sauté pan, heat the olive oil and butter over medium-high heat. When the butter is melted and beginning to fizz, add the onion, salt and pepper and cook until it’s just beginning to soften, 3 to 4 minutes. Add the diced sweet potato to the pan. Without stirring, cook the sweet potato until the first side is just browned, about 4 minutes. Toss and stir well, redistributing, and cook for another 2 minutes without stirring. Add the apple to the pan and cook, stirring often, until it’s just softening and is warmed through. By adding ingredients to the pan slowly, you’ll get sweet and nicely caramelized onion, crispy sweet potato, and just-cooked apple that will maintain its shape and texture.
Reduce the heat to medium-low and make four 2-inch-wide wells in the sauté pan. To do this, push the vegetables aside with a spoon. Make sure the pan still has a bit of grease (add some butter to each well, if needed), crack 1 egg into each well and cover for two minutes for soft yolks, four minutes for hard yolks. Serve with toast, or not!
- 1 winter squash, peeled and cubed
- 1 Liberty McIntosh apple, peeled and sliced
- 1 small yellow onion, peeled and diced
- 10 cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp butter
- dash of salt and pepper
- dash of nutmeg
Preheat oven to 400 and spread squash, apples, onion, topped with the olive oil and salt and pepper, on a baking sheet. Roast for 30 minutes, or until squash if fork tender. Add cherry tomatoes on a separate ramekin to the oven in the last five minutes of roasting. When the squash is done, turn the contents of the baking sheet into a bowl and add the butter and nutmeg and mash until well blended. Serve with roasted cherry tomatoes on top.
We like to roast stuff. Beans are great steamed and raw and all, but roasting just feels so . . . enhanced. This is a great side, but it has enough flavor to carry itself as your main lunch component, too.
- ¾ lb. Romano beans (i.e. your share amount), trimmed
- 1 tbsp. plus 1 tsp. olive oil
- salt and pepper
- 2 cloves garlic, minced
- 3 tbsp. chevre
- 1 tsp. lemon juice
- lemon zest
Preheat oven to 425 degrees. Spread beans on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and top with garlic. Roast for 15 minutes, then top with chevre, lemon juice, and zest. Serve warm.
The standout flavors of the apple, arugula, and cheddar can easily be removed from the salad and replaced on flatbread or a sandwich. A well-aged white cheddar will not disappoint you, and the peppery arugula will happily balance it out. The sweetness and crunch of the apples keeps you from too much flavor intensity.
- 1 tbsp. olive oil
- 2 tsp. cider vinegar
- dash of salt
- 1 small head lettuce, leaves torn
- 1 bag arugula
- 1 honey crisp apple, sliced thinly
- 1 ounce grated sharp white cheddar
- 2 slices bacon, crumbled (optional)
- walnut pieces (optional)
In a small bowl, whisk the oil, vinegar, and salt. Toss lettuce and arugula together, sprinkle the apple slices, cheddar, and bacon and nuts (if using) on top and drizzle the oil over the salad. Then eat it. But that probably went without saying.