Recipes From the Farm

Michele Payn-Knoper has been on a farm since birth and has become one of the nation’s leading farm and food advocates. She is on a personal mission to help people understand the connection between the farmers who grow food and the people who enjoy it.

She is sharing these “Straight from the Farm” recipes from her kitchen and the story of family farms to help people know where their food comes from. Enjoy as you create a holiday meal!

Turkey fresh off the grill with foil unwrapped.

Grilled Herb Turkey

1 Turkey (about 1 lb./person)
Fresh herbs (rosemary, basil, thyme and oregano recommended)
Garlic cloves, peeled (to taste)
1 Onion, peeled
Large sheet of foil

Place washed, thawed turkey on foil large enough to fully wrap bird (this sometimes requires seaming two pieces of foil together).  Wash herbs and place in cavities (stems on are O.K.), reserving 2 stems of rosemary. Cube onion and add to both cavities.  Score bird with small paring knife and insert garlic cloves.  Add remaining one rosemary stem on each side of the bird.  Sprinkle with kosher salt and pepper to taste. Wrap foil around bird completely, sealing edges.  Place on 350 degree grill for 3-4 hours for 12 lb.+ bird, 2.5-3 hours for less than that (typically about 3/4 of oven time).  Open foil towards end of baking time for a more golden bird.  Allow to sit for 15 minutes when removed from grill. Remove foil and herbs.  Carve and enjoy!

Mashed Potatoes

Mashed Potatoes

Peeled potatoes boiled until tender
Warmed milk
Chicken broth
Sour Cream
Mozzarella Cheese
Salt
Butter

Mix together a 2 qt. saucepan of boiled potatoes with approximately 1 cup warmed milk, 1 can chicken broth, 1/2 c. sour cream and 1 cups of mozzarella cheese. Add salt and butter to taste. This recipe can be altered to taste, just adjust ingredients. You can also add a package of ranch dip mix for additional zest.

Cranberry-Waldorf Molded Salad

Cranberry-Waldorf Molded Salad

1 small package (3 oz) lemon-flavor gelatin
2 cups boiling water
2 cups fresh cranberries
1 large (about 3/4 lb) orange, peeled and seeded
1 large (about 1/2 lb) red apple, cored
3/4 cup chopped celery
1/2 cup chopped almonds

Creamy yogurt dressing (recipe follows)

Mix gelatin with boiling water, stirring until dissolved; chill until thick, about 20 minutes. Meanwhile, coarsely chop cranberries; chop orange and apple into about 1/4-inch cubes. Mix fruit with thickened gelatin; add celery and nuts. Spoon into a 5 to 6 cup mold or fancy glass bowl. Chill for at least 4 hours or until the next day. Remove salad from mold, dip mold in warm water and wait until salad breaks away from side of mold when gently shaken, about 2 minutes. Invert serving platter on top of mold. Holding tightly together, flip mold over onto platter; remove mold. Or serve salad directly from fancy bowl. Offer yogurt dressing to add as desired.

Creamy Yogurt Dressing

Combing 1 cup nonfat unflavored yogurt, 2 tablespoons honey and 1 tablespoon grated orange peel. Chill until ready to use, up to 2 days. (from Sunset Magazine 1994)

French Bread

French Bread

2 c water
1 pkg yeast
1 T sugar
2 tsp salt
5 1/2 c flour

Dissolve yeast in warm water.  Add salt, sugar, flour. Let rise until doubled. Shape. Rise 1 hour. Bake @ 425 for 25-35 minutes until loaves are golden. Makes 2 loaves.

Pumpkin Custard

Harvesting pumpkins

3/4 c sugar
1 T pumpkin spice
1/2  tsp cinnamon
2 eggs
2 tsp vanilla
1 T cornstarch
1/2 tsp salt
2 c milk
15 oz canned pumpkin

Mix together in blender, pour into individual cups or bowl.  Put cups/bowl in pan with approximately 1-2″ boiling water in bottom. Bake @ 400 till set (approx 45 minutes for large bowl).  You can also use this to make a pumpkin pie – just add custard to a pie crust.