Merrimack Valley Magazine

MVCSA – Bok Choy with Sweet Peppers

August 16, 2021 by Marc and Christopher Horne

Many varieties of beautiful green vegetables become available in the late spring and early summer. Often, the issue with these vegetables is that they can be bitter, overwhelmingly so if not handled properly.

To manage the bitterness, we can borrow a simple technique from classic Chinese cuisine. It involves quickly boiling the greens in salted water, adding a pungent sauce, and then pouring hot oil over the sauce to gently cook and aromatize the vegetables. There are multiple reasons this works so well. The quick boil removes some of the bitter flavor. And since the vegetables aren’t sliced, the cell walls aren’t damaged, which also limits the release of bitter flavors. Lastly, the pungent sauce and hot oil release sweet and spicy flavors that balance out any remaining bitterness.

BOK CHOY WITH SWEET PEPPERS

Start to finish: 20 minutes
Servings: 4-6

2 pounds baby bok choy
1 small red bell pepper, sliced
1/4 cup vegetable oil
4 tablespoons salt
6 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon crushed red pepper (Aleppo pepper or gochugaru work equally well)
1 tablespoon sesame seed
1 teaspoon sugar

Fill a large stockpot with 4 quarts of water and 4 tablespoons of salt. Bring to a boil.

In a small bowl, combine the minced garlic, ginger, soy sauce, sesame oil, red pepper and sugar. Stir to combine and set aside.

When the water reaches a boil, add the bok choy and cook for
2 minutes. Remove from the water, strain thoroughly and place on a platter

Evenly distribute the bell pepper and garlic ginger sauce over the bok choy.

In a small saucepot, add the 1/4 cup of vegetable oil and place over medium-high heat just until there is a wisp of smoke. Immediately remove from the heat and carefully spoon the hot oil over each piece of bok choy.

Top with sesame seeds and serve immediately.

This is excellent on its own or served with a side of steamed rice. It’s also great as a side dish for grilled meat and fish.

MVCSA – Kale and Shredded Carrot

July 24, 2021 by Marc and Christopher Horne

KALE AND SHREDDED CARROT

Start to finish: 20 minutes
Servings: 4-6

2 pounds kale (lacinato kale or baby kale is best — Chinese kale, AKA Chinese broccoli, is great as well)
1/4 cup vegetable oil
4 tablespoons salt
1 large carrot, grated/shredded
2 large chile peppers, diced (Fresno or serrano are best)
1/2 cup roasted peanuts
2 tablespoons fish sauce
2 limes, juiced
1 teaspoon sugar

Fill a large stockpot with 4 quarts of water, 4 tablespoons of salt and bring to a boil.

In a small bowl, combine the grated/shredded carrots, diced chile pepper, fish sauce, lime juice and sugar.

Add the kale whole to the boiling water and cook for 2 minutes — if you choose to use Chinese kale, increase the cooking time to 4 minutes. Remove and strain thoroughly. Place in a large serving bowl.

Top the kale with the chile pepper and fish sauce mixture.

In a small saucepot, add the 1/4 cup of vegetable oil and place over medium-high heat just until there is a wisp of smoke. Immediately remove from the heat and carefully pour the vegetable oil on top of the kale. Mix thoroughly and top with peanuts.

This is a flavorful warm salad that is a fantastic meal and a wonderful side dish.

MVCSA – Hearty Grains: Farro Risotto with Herbs

March 23, 2021 by Marc and Christopher Horne

When people think of New England farms, grains may not be the first crop that comes to mind. However, this region has a rich history of grain production, so much so that three sheaves of wheat are visible on Vermont’s state flag. In the 19th century, French and English settlers transformed the Green Mountain State into one of the largest grain producers in the country, earning it the moniker “Breadbasket of America.”

Drawing on this history, and the availability of incredible New England-grown grains from producers like Maine Grains, or through the Northern Grain Growers Association in Vermont, we are offering two Italian-inspired classics with a local twist.

The secret to the recipes is to use the best quality grains and to soak them overnight for optimal texture and flavor. These hearty, simple dishes are particularly satisfying on cold New England evenings.

FARRO RISOTTO WITH HERBS

This is a take on classic Italian risotto. It’s simpler to prepare than the traditional rice dish, and much more flavorful.

Start to finish: 24 hours to soak, 20-30 minutes cooking time

Servings: 4-6 as a main course

2 cups farro 4 tablespoons butter
2 tablespoons olive oil 6 medium shallots, sliced
1/4 cup white wine vinegar 6 cups chicken stock
1 cup Parmesan cheese, freshly grated
1/2 teaspoon black pepper, freshly ground
2 teaspoons kosher salt 1 cup parsley, chopped 1/4 cup chives, chopped 1/4 cup tarragon, chopped

About 24 hours before cooking, soak the farro in the chicken stock. Keep it in the refrigerator.

Place a large saucepan or Dutch oven on the stove over medium-high heat.

Add half (2 tablespoons) of the butter and 2 tablespoons of olive oil to the pan.

When the butter is melted, add the shallots, salt and pepper. Brown for 2-3 minutes until the shallots are golden.

Add the white wine vinegar to the pan and cook for 2-3 minutes.

Carefully add the chicken stock and farro to the pan. Bring to a boil, stirring occasionally.

Once the stock boils, reduce to a simmer, stir occasionally, and cook until the grains are tender and have absorbed the stock (10-20 minutes).

Remove from the heat. Add the remaining butter to the pan (2 tablespoons), as well as the parsley, chives, tarragon and Parmesan cheese. Serve immediately.

Sourdough Picnic Part 2 – EGGPLANT SPREAD

July 24, 2020 by Marc and Christopher Horne

This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.

Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!

EGGPLANT SPREAD

Time: 20 minutes
Servings: 12 appetizer portions

1 large eggplant, approximately 1 pound
1/4 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove
1 tablespoon toasted pine nuts
1 tablespoon golden raisins
1 tablespoon chopped mint

Preheat your grill at its highest setting, or get your charcoal grill as hot as you can. Once the fire is ready, place the eggplant on the grate and char the outside until the skin is completely black. On a hot grill, this should take no more than 7-10 minutes. Set it aside in a bowl to cool.

While the eggplant cools, mince 1 clove of garlic and place it a mixing bowl. Add the olive oil, red wine vinegar, pine nuts, raisins and chopped mint to the bowl and combine.

When the eggplant is cool, remove the skin from the flesh and discard, being sure to conserve the liquid that the eggplant releases into the bowl. Mash the eggplant in its own juices with a fork, until it has a chunky texture.

Add the garlic and herb mixture to the eggplant and combine.

This dish can be served immediately on top of grilled bread, or can be made ahead of time and chilled. This also makes an excellent topping for grilled meat or fish.