Recipes from SPROUT

We've received many requests for the recipes of dishes served at this year's SPROUT, Waltham Fields Community Farm's fundraiser and spring celebration held just last month. The event raised $35,000 in support of our food access and education programs. We'd like to thank the Newbury College Ethics of Eating class for preparing a delicious feast and making some of their recipes available for us to share.

1. Kale-Tatsoi Salad (shown to the left)
2. Butternut Squash Soup
3. Beer-Braised Pork
4. Spinach & Gruyere Quiches
5. Wheat Berry Salad with Beets, Green Onions, & Toasted Walnuts




1. Kale-Tatsoi Salad

1/3 cup tamari soy sauce
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
1/2 medium red onion
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1 pound fresh kale and tatsoi, or other hearty leafy greens
1/2 cup sunflower sprouts

Directions: Combine the soy sauce and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad. Toast seeds. De stem the kale and greens as necessary. Slice greens into ¼ inch ribbons. Toss the seeds, spouts, and greens with the onions, and as much dressing as necessary to lightly but completely dress the greens. Thoroughly massage the greens with your hands.


2. Butternut Squash Soup

5 cups cubed butternut squash
2 cups apple cider
2 cups vegetable or chicken stock
2 tbsp olive oil
3 cloves garlic, minced
3 tbsp minced fresh ginger
Salt and pepper to taste

Directions: Minced radish and fresh dill to garnish.tCombine squash, stock, and cider in a soup pot. Season lightly with salt and peppr. Bring to a simmer and cook until tender. Meanwhile, sauté garlic and ginger in a small sauce pan until fragrant. Add to squash. Puree soup. Add more stock or water if needed. Strain soup through a colander. Chill. Season with salt and pepper to taste. Garnish with radish and dill.


3. Beer-Braised Pork

1/3 cup salt
1/3 cup paprika
1 tbsp black pepper
2 tbsp garlic powder
2 tbsp ground mustard
2 tbsp brown sugar
Beer
Pork butt

Directions: Combine rub ingredients. Rub all over pork butt. Wrap in plastic and refrigerate overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until tender.
Shred using 2 forks. Toss with BBQ sauce.


BBQ Sauce

1 tsp dry mustard
1 tsp coarse salt
1 tbsp sweet paprika
1 tbsp granulated sugar
1 tbsp brown sugar
1/2 tsp cayenne
1/2 tsp black pepper
2/3 cup water
1/4 cup Worcestershire sauce
1/2 cup red wine vinegar

Directions: Combine the dry ingredients in a saucepan. Stir in water; heat to boil, then remove from heat. Stir in Worcestershire and vinegar.


4. Spinach & Gruyere Quiches

1 tbsp butter
3 shallots, minced
3 bunches spinach, roughly chopped
salt and pepper to taste
8 oz Gruyere cheese, grated
8 large eggs
3 cups half & half
1/8 tsp ground nutmeg
Tartlet shells

Directions: In a large saute pan, heat butter over medium heat. Add some shallots and sweat for 1-2 minutes. Add as much spinach as will fit, season with salt and pepper, and cook until wilted, 2-3 minutes. Continue until all shallots and spinach are cooked. Transfer spinach to colander and press firmly to remove as much liquid as possible; put the spinach in a bowl until needed. Grate cheese and put to the side. Whisk eggs, milks, nutmeg, salt, and pepper. Divide spinach and cheese into tartlets; pour egg mixture over. Bake in a 350 degree F oven until set.


5. Wheat Berry Salad with Beets, Green Onion, & Toasted Walnuts

1/2 cup wheat berries
2 cups water
1/4 tsp salt
1/2 cup finely chopped green onion
1/2 cup roasted beets (recipe below)
1/2 cup toasted walnuts, roughly chopped
1/4 balsamic vinegar
1/4 cup olive oil
1/2 tsp whole-grain Dijon mustard
1 tsp honey

Directions: The wheat berries take about an hour to cook, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt; bring to a rolling boil, reduce heat, cover and simmer for 1 hour or until tender. All the liquid should be absorbed. Meanwhile, prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside. Combine the cooked wheat berries, beets, green onions, and walnuts.

Beets

2 beets
1/4 cup olive oil
1 spring fresh thyme
2 tbsp sherry wine vinegar

Directions: Position a rack in the middle of the oven and preheat to 400 degrees F. Make a marinade by whisking the oil, thyme, and vinegar in a bowl. Toss the beets with the marinade. Roast in a pan covered with foil for 1 1/2 hours or until soft. Cool, peel, and cut as desired.


Rebekah

Recipes courtesy of Newbury College's Ethics of Eating class. Image from Waltham Fields Community Farm (2011).