Farm stands are overflowing with freshly grown produce and I could not be happier.
I know it is summer when Rottkamp Bros Farm on McCouns Lane in Old Brookville (516-671-2566) opens for the season. It is open Monday through Saturdays, 10 a.m. – 4 p.m. and Sunday 9 a.m. – 4 p.m., now through Wednesday, Nov. 23, the day before Thanksgiving.
Rottkamp Bros Farm is just five minutes away from Culinary Architect Catering and they grow the most delicious vegetables from non GMO seeds, use no weed killer and pride themselves on using vitamin-rich, aged manure to enrich their soil.
Right now, onions, garlic, potatoes, basil, Thai basil, cabbage, beets, kale, radishes and patty pan squash are abundant, to name just a few of the offerings.
To taste vegetables that were in the ground this morning, at your dinner table, is sublime.
The following are a few of my favorite recipes for the freshest produce available.
I promise that once you eat from farm to table, you will never want to eat store-bought produce again.
Recipes
Shallot Dip
Kale Chips
Peggy’s Farm Potato Salad
Shallot Dip
(If you have only bought dried shallots in the supermarket you will be amazed at how delicious shallots right of the ground will taste. This recipe makes approximately 3 cups, enough to feed at least 12 lucky guests)
1 tblsp. olive oil
1 1/2 cup diced shallots
bulbs only. Reserve stems
for other uses
1/4 tsp. kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/2 tsp. kosher salt
1. In a saute pan over medium heat, add oil, heat and add shallots and salt. Cook the shallots until they are caramelized, about 20 minutes.
2. Remove from heat and set aside to cool.
3. In a food processor, fitted with a steel blade, combine all ingredients, and pulse.
4. Refrigerate and stir again before serving. Keeps up to 5 days (if it lasts that long!)
Kale Chips
(I love to use Rottkamp’s Tuscan Kale to make these delicious healthy chips. They are Gluten free too! This recipe serves 6 to 10 people as an Hors d’oeuvres)
12 large kale leaves (Tuscan or Regular), rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tblsp. olive oil
salt and pepper
1. Preheat oven to 250 degrees. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on Silpat-lined baking sheets.
2. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to a rack and cool.
3. Serve on a plate or in a basket or store in a Tupperware container for up to 3 days.
Peggy’s Farm Potato Salad
(My friend Peggy enlightened me about using mostly yogurt to make many traditional Summer Salads more healthy. Once you make your recipes with yogurt you will never want to use all mayonnaise again. This recipe serves 8 to 10 people)
8 medium potatoes,
scrubbed, cooked and diced
(you may peel them if you
wish. I do not peel mine.)
1/2 cup mayonnaise
1 cup Greek Yogurt
1/2 tblsp. cider vinegar
2 tblsp. sugar
1 tblsp. dijon mustard
1 tblsp. salt
1 tsp. garlic powder
1/2 tsp. pepper (more to
taste if desired)
Add-ins:
2 celery ribs, sliced
1 cup onion, minced
1 cup chopped peppers
1 cup sliced scallion
or chopped vegetables
of choice
1. Boil potatoes in salted water until done. Drain thoroughly.
2. In a large bowl, mix mayonnaise, yogurt, cider vinegar, sugar, mustard, salt, garlic powder and pepper.
3. Add potatoes, toss gently.
4. Add your desired add ins, serve or refrigerate for up to 24 hours.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation follow Culinary Architect Catering on Facebook.
