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Ingredients 2 bunches baby red beets, stems removed and scrubbed 2 sprigs fresh thyme 2 cloves garlic, crushed 1 shallot, cut in half 1 Tbs extra-virgin olive oil 1 Tbs water salt and freshly ground black pepper 2 oranges, segmented…
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Recipe: Orange Balsamic Chicken
Ingredients 4 bone-in, skin-on chicken thighs (about 1 1/2 lbs) Coarse salt and ground pepper 1 tb extra-virgin olive oil 2 tb balsamic vinegar 1 unpeeled orange, cut in 8 wedges 1 tb unsalted butter Preparation First, preheat oven…
Posted in Newsletter, Recipes Tagged with: balsamic, chicken, Community, CSA, Free range, Frog Hollow, Frog Hollow Farm, orange
Recipe: Fruit Compote
A special thanks to CSA member Shannon hughes for this delicious and forgiving way to enjoy the last of the week’s fruit. Ingredients Any desired fruit (pears and apples are great, but really anything works) 1/2 cup fruit juice (orange…
Posted in Newsletter, Recipes Tagged with: Apples, Citrus, CSA, Farmer Al, Frog Hollow, Frog Hollow Farm, fruit compote, recipe
Recipe: Chef Becky’s Pear Galette
Ingredients 2 cups all purpose flour 6 oz unsalted butter 1 teaspoon salt 2 teaspoons sugar 6-8 tb spoon ice water (will vary) a few pears, sliced to fill 1 tb spoon sugar and 1 1 tb spoon flour for sprinkling 1…
Posted in Newsletter, Recipes Tagged with: Chef Becky, crust, CSA, Frog Hollow, Frog Hollow Farm pears, galette, Holiday, Pear, recipe
Recipe: Roasted Pork Loin with Pears, Rosemary and Thyme
A delicious anytime dinner or a Holiday Table idea… Ingredients 3 lb boneless pork loin 3 pears, halved leaving stem on, Bosc works nicely 1 bulb garlic 2-3 sprigs fresh thyme 2-3 sprigs fresh rosemary FHF extra virgin olive oil…
Posted in Newsletter, Recipes Tagged with: Frog Hollow Farm, Olive Oil, pears, pork loin, roasted, Rosemary, thyme
