Currently viewing the tag: "Granny Smith apples"
The silky texture of escarole always seems at such odds with its bitter flavor. Adding a little sugar and caramelizing it until on the border of burnt both tames and points out the bitter quality of this vegetable, and the addition of sweet/tart fruit and vinegar made from the fruit amplifies this idea. This dish goes well with meats with mild roast chicken or fatty pork chops with a nice crust for textural contrasts. It would also be a nice complement to kasha with braised mushrooms or even fried eggs.
Continue reading »
Although I usually wouldn’t use chard raw, kale salad got me wondering. If the chard is very tender and the leaves are smaller, they are perfect for this. If they are larger and thicker, and eating some raw makes your teeth feel sort of furry, wait for another time to make this. Serve this as a salad on its own or as a side to cider braised pork chops, ham steak, or sausages.
Continue reading »
The “Sweet and Sour” in this dish comes from the apple cider and cider vinegar employed to sauce the greens. This is a fairly quick dish to cook, and the flavors go well with richer dished or will cut through the fog of a head cold also. The sweetness of the dish is cut by the sharpness of the greens themselves, and the acid of the Granny Smith apples and the vinegar.
Continue reading »
We offer several varieties of apples during the late summer and fall. At our home farm, we have planted orchards of Jonagolds, Rubinettes, Waltanas and Hudson’s Golden Gems.
Continue reading »
Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
Continue reading »
INGREDIENTS:
4 pork loin chops cut thick, around 4-6 oz. each ½ pound of apples such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼ inch thick slices or ½” cubes 1 medium shallot, minced 1 oz. high quality apple brandy such as Osocalis*, or a French Calvados. Cognac or brandy may be used as well. 4 oz apple cider or juice ½ tsp fresh minced rosemaryContinue reading »