The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don't have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
Many supermarkets now carry a decent selection of "exotic" mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don't have the flavor and texture needed for this hearty soup.
Farmers' Market Corn Chowder with Herbs I love this soup straight up, but try it with the addition of smoked trout, crabmeat, or chopped prawns. It is good both hot and chilled.
Folks served: 8
3 potatoes, diced into 1⁄4'' cubes 6 ears corn, kernels removed and cobs scraped with the back of a knife 2 T olive oil 2 T butter
I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.
Broccolini is a hybrid of broccoli and Chinese kale. The result is a tender, slightly sweet vegetable with edible stems and florets. If you were to use broccoli for this recipe you would need to peel the stems. This is not necessary with broccolini because of its tenderness.
Serves 4-6
Ingredients:
1 1/2 pounds of organic broccolini 2 tablespoons extra-virgin olive oil 1 cup diced onion 1 cup chopped leek 1 1/2 tablespoons minced garlic Salt and freshly ground pepper 1 teaspoon of fresh basil chopped 1 teaspoon of fresh marjoram chopped 1 teaspoon of fresh Italian parsley chopped 5 cups organic vegtable stock (you can also use chicken stock) 2 cups of packed organic spinach washed, and trimmed 2 teaspoons of freshly grated lemon zest 2 tablespoons of Meyer Lemon juice 1 cup organic soy or almond milk, or 1/4-1/2 cup of cream if preferred
Delicious soup made with melon liqueur and champagne. This organic melon soup tastes absolutely delicious with honeydew, cantaloupe or any musk chunks or even champagne and serve in chilled cocktail glasses or demitasse coups.
Note: You will need oven proof bowls for this recipe.
3 oz organic butter 1 tablespoon olive oil 3 pounds yellow onions, thinly sliced 1 teaspoon sugar 1 tablespoon flour 4 cups homemade or store bought organic chicken stock 4 cups homemade or store bought organic veal or beef stock 1/2 cup brandy French baguette 1 1/4 pounds of gruyere cheese or another fine Swiss cheese, grated (avoid baby Swiss cheese, it does not have the flavor and does not melt well) salt - kosher or sea salt to taste pepper - to taste, fresh cracked pepper has the most flavor
Servings: 4
Servings: 8
Serves 12
FARMfood: Green Living with Chef Daniel Orr 
FARMfood: Green Living with Chef Daniel Orr
Delicious soup made with melon liqueur and champagne. This organic melon soup tastes absolutely delicious with honeydew, cantaloupe or any musk chunks or even champagne and serve in chilled cocktail glasses or demitasse coups.
