MEET OUR NEW PASTRY CHEF: NATASHA PICKOWICZ
Hi Natasha! Welcome to the FORAGERS team!
Hi Natasha! Welcome to the FORAGERS team!
• Mixed squashes, 1 butternut, 1 acorn, 1 small pumpkin
• 1 large onion
• Olive oil
• 1 quart chicken or vegetable stock
• 2 quarts water
• 1 sprig each thyme, rosemary, bay leaves
• salt and pepper to taste
• 1 tsp 5 spice powder
• 1/2 tsp nutmeg
Cut in half the onion, the pumpkin and the squash. Scoop out the seeds from the squash and pumpkin halves. Toss all halves with olive oil, salt and pepper, then place on a parchment-lined baking sheet. Cover the baking sheet with foil, and roast in a 325 degree oven. After about one hour, the squash and pumpkin should be soft enough to be pierced with a fork. Remove from oven and allow everything to cool until pieces are easier to handle. Scrape squash and pumpkin pulp from the skins. Add the pulp to a stockpot with the roasted onion, the chicken or vegetable stock, and water. Add sprigs of rosemary, thyme and a bay leaf or two. Cover and let simmer for 35 minutes. Remove from heat, and remove herb sprigs. With an immersion blender, blend soup into a puree. Taste for salt and pepper, add as needed.
For a wonderfully fragrant soup, our Chef Martinez likes to add Chinese five spice powder and a little nutmeg. Try adding 1⁄2 teaspoon at a time until you reach the intensity you like.
Plate the soup with a swirl of fruity olive oil, or a dollop of creme fraiche.
Tarentaise, winner of the American Cheese Society, 2014 Best in Show, is made in Reading, Vermont at Spring Brook Farm. Made in the alpine tradition of cheese making, the cheese is created from the milk of Vermont pastured Jersey Cows, and cared for and aged for 10 months before reaching peak flavor. The distinctive taste of Tarentaise is reminiscent of the Vermont pastures where their cows graze.
Spring Brook Farm is a nonprofit farm and is owned by the Farms for City Kids Foundation. The Foundation runs a program from March through November that hosts groups of 15-25 kids for a week on the farm. Urban kids are given a chance to experience life on a working farm, learning how to care for farm animals, make maple syrup, and help with the aging of cheeses. All funds from the sale of Tarentaise go towards running the foundation.
We are proud to feature this wonderful American Cheese!
The caves at The Cellars at Jasper Hill
October is National American Cheese Month.
Foragers is proud to carry Landaff Creamery cheese made in New Hampshire.
Our Landaff Cheese is a mild, semi-firm cheese with a buttery texture, a slight tang, and a cave-aged rind. It is made at Landaff Creamery in Landaff, New Hampshire and is cave-aged in Vermont at the Cellars at Jasper Hill.
Landaff Cheese is made in the style of a Welsh cheese called Caerphilly, which originated in South Wales in the 19th century and was popular with coal miners. Welsh miners liked to take this cheese into the mines for lunch because it was nutritious and satisfying and with it’s rind, it was easy to hold with dust covered hands. It was also said that the cheese was able to absorb the toxins their bodies were exposed to within the mine.
Sounds like the perfect cheese to pack for a picnic at the The High Line in NYC!
Baby kale growing at our farm
• 2 bunches organic lacinato kale, washed, stems removed, leaves cut into 1⁄2 inch ribbons
• 1 Organic Honey Crisp Apple washed and cut into very thin slices
• 2 small bunches of baby beets, combination of yellow and red if possible
• 1 handful pecans
• 1 button Coach Farm Goat Cheese
• 12 TB organic apple cider vinegar
• 12 TB Organic Olive Oil
• 1 TB chopped herbs, rosemary, parsley or chervil work nicely
Prepare beets. Place beets in a single layer on a baking sheet with sides. Drizzle with olive oil,
add 1⁄2 inch of water and cover pan with foil. Roast in 350 degree oven 15 to 20 minutes, or until beets are fork tender. Allow to cool in pan. When cool enough to handle, remove skins with paper towels and cut into bite sized pieces.
While beets are cooking, toast pecans in a single layer on another baking sheet for 2 minutes in the oven. Pecans burn quickly so watch them carefully!
Prepare dressing by whisking together equal parts apple cider vinegar and olive oil. Add salt and pepper to taste.
Toss kale ribbons with dressing. Make sure leaves are coated well, but not soggy, add more oil and vinegar if necessary. Allow to sit while beets finish cooking and cooling.
To finish the salad, toss beets, apple slices, and pecans with kale. Crumple goat cheese over salad, and sprinkle with chopped herbs.
Make the best PB&J….EVER. Nick’s seasonal, local Concord Grape Jam, and small batch Cream-Nut Crunchy Natural Peanut Butter from Koeze
• 3 lbs concord grapes
• ½ cup honey
• sieve or cheesecloth
Rinse grapes and remove stems. Crush with your hands into a saucepan. Cook over medium heat, until grapes and skins form a purple syrup. Add honey and bring to a boil, lower heat and let simmer until syrup is thick and bubbly. The jam should drop heavily off the spoon,
if it is still liquid and runny, continue to cook until it thickens further. Remove from heat and allow to cool.
When mixture cools, press mixture through a sieve, or through layers of cheesecloth into a container. Be sure to press all of the syrup out of the skins through the sieve or cheesecloth.
TO ASSEMBLE, just in case…
Spread jam on a slice of your favorite bread, spread another slice of bread with Cream-Nut Natural Peanut Butter. Carefully lick the knife clean. Press slices together, cut off crusts if you want to feel like a pampered eight year old, slice diagonally, and serve.