Cook Simple, Organic, and Fresh…

with recipes from Celia’s Kitchen. Learn simple and delicious meals from our Farm Manager, Celia Brubaker. She uses seasonal certified organic produce from our farm to inspire her culinary creations.

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BROTHY WHITE BEANS

Ingredients:

2 cups dry large white beans (cannellini or great northern beans) soaked overnight

4 cups chicken bone broth or veggie broth

2 leeks

½ onion

6 cloves garlic

1 lemon

2 tbsp worcester sauce

2 tbsp rosemary

1 tbsp sage

Black pepper

1 bay leaf

1 tbsp thyme

2 tbsp salt

Splash of white wine or vinegar

1 cup water

  • Soak your beans overnight or for at least 8 hours.

  • In a large dutch oven or pressure cooker saute your chopped and cleaned leaks in butter or oil until fragrant then add minced garlic and onion, add a pinch or two of salt and saute for 5 min while stirring. 

  • Mix in your beans and herbs, saute for one minute then deglaze with a splash of white wine or vinegar. Once deglazed, pour in your chicken stock, worcester sauce and a bit more salt to taste. If using a pressure cooker set to pressure cook on high for 35 min. If using a dutch oven, let simmer with the lid on and check/stir every 20 min. 

  • Add the extra water as needed if the beans soak up all your broth. Once soft and tender your beans are done, squeeze the lemon juice over, stir it in and enjoy with sausage and crusty bread.

  • Garnish with WFF organic microgreens and enjoy!

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CHAI SPICE POPOVERS

Batter:

3 room temperature eggs from White Feather Farm

1.5 cups organic all purpose flour

1.5 cups room temperature full fat milk or full fat oat milk

1 tablespoon melted butter or vegan butter (for the batter)

A pinch of salt

Topping/greasing pan:

6 teaspoons butter (for buttering the tin)

4 tablespoons butter (for buttering your popovers when they come out of the oven)

¾ cup granulated sugar

Spices

1 tablespoon cinnamon

1 tablespoon cardamom

1 teaspoon ginger powder

1 teaspoon clove

1 teaspoon nutmeg

*optional* a few cranks of black pepper

  • Start by preheating your oven to 450 with a rack on the bottom shelf of your oven.

  • While your oven is heating, whisk eggs and milks with a hand whisk for two minutes until light and frothy (some folks say a blender will do this for you better so take your pick!). Stir in your melted butter, flour and pinch of salt. 

  • Place a teaspoon of butter in each cup of the popover tin/mini muffin tin/muffin tin and put it in the preheated oven for 3 min. Remove the tin from the oven and swirl to coat the sides with the melted butter. Take your spice mixture and bloom it in your hot butter by placing a teaspoon of spice in each tin. Fill the tins ¾ of the way up with your batter and place in the over for 20 min then reduce to 350 and bake for another 10-15 min (adjust time if using a mini muffin tin or normal muffin tin). 

  • When puffed and brown take the popovers out of the oven and immediately remove from their tin onto a cooling rack. Brush them with melted butter and toss them in a mix of the granulated sugar and remaining spice mix. Enjoy hot!

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WARM BUTTERNUT SQUASH + KALE SALAD

1 bunch organic WFF kale

5 organic WFF shallots

3 cloves organic WFF garlic

1 bunch organic WFF radish

1 bunch organic WFF organic turnips

1 wff organic WFF butternut squash 

1/4 cup apple cider

2 tablespoons olive oil

1 tbs curry powder

1 tbs high heat oil

salt to taste

  • Preheat your oven to 400 degrees 

  • Peel and chop your butternut squash into cubes. mix with high-heat oil, a pinch of salt, and the curry powder then lay on a baking sheet lined with parchment and roast in the preheated oven for 35-40 min.

  • While the butternut squash is roasting prepare your salad and toppings!

  • Strip and chop kale to your desired size, massage down with the smallest bit of olive oil, and set it aside.

  • In a small pot, sauté sliced shallots and garlic in a tbs of olive oil over medium heat until fragrant and slightly brown (about 7-10 min) add a pinch of salt. add your apple cider vinegar and honey/sugar then simmer for 10 min. keep warm until the rest of the salad is complete

  • Rough chop a handful of almonds and roast them in the oven for 10 min or until golden brown

  • Slice your radish and turnip to the desired size and mix them in with the kale

  • Remove the squash from the oven and it is time to assemble your salad!

  • Pour the hot vinaigrette over the kale, radish, and turnips - mix well

  • Pop with squash and almonds then serve and enjoy!

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MISO HOT POT STEW!

2 cloves of organic garlic from WFF

2 organic scallions from WFF

1 half cup tofu silken or firm

1 free range egg from WFF

1 small organic tomato from WFF

1 head of organic bok choy from WFF

3-4 small organic Hakurei turnips from WFF

1 tsp soy sauce

1-2 cups water

2 tbsp miso paste 

1 dashi packet /1/2 sheet komnu/1/4 cup bonito flakes for your broth

  • Pour your water into a small pot, put it over medium heat and add in your dashi packet. I use a custom dashi blend from Dashi Okume in Brooklyn but any old dashi/kombu/bonito base will do (even bone or veggie broth if you would rather) let simmer for 7-10 min then remove dashi packet.

  • Slice your turnips, tomato, garlic and bok choy then add them to the broth with a splash of soy sauce and let simmer for 7-10 min.

  • Ddd in your sliced or cubed tofu, sliced scallions and let simmer for another 10 min.

  • Finally, crack an egg on top - cover and cook until your desired doneness (3-5 min for me). Remove from heat, stir in your miso paste and enjoy (miso paste should never be brought to a boil as it will lose most of its flavor and all of its beneficial probiotics).

  • Enjoy with a hot bowl of steamed rice!

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EASY (HEATWAVE) BEETS

5-6 WFF Organic Beets 

1 bunch WFF Dill

1 bunch WFF Chives

2 tablespoons olive oil

3 tablespoons organic apple cider vinegar / lemon juice

a touch of salt and pepper to taste

optional 1/4 cup yogurt / vegan yogurt and lemon zest

5 tablespoons water for steaming 

  • Chop chives and dill

  • Peel and chop beets into cubes size of your liking (this will impact the "cooking" time)
    place them in a microwave safe bowl and add some water

  • Cover with a ceramic plate and microwave in increments of 2 min until they are fork tender

  • Pour off the excess water and mix with olive oil, salt pepper, acv or lemon juice, chives, dill and optional yogurt 

  • Serve warm or let cool first! Enjoy your heatwave beets :)

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MIXED GREENS CAESAR SALAD W/ SOURDOUGH CROUTONS

  • 1 bag WFF Organic Salad Mix

  • 1/2 bag WFF Organic Arugula

  • 2-4 Hard Boiled WFF Eggs

  • 2 Cloves Garlic

  • 1/4 cup Olive Oil

  • 2 Organic Potatoes - boiled

  • 1 Handful Organic Cherry Tomatoes

  • 2 cups Sourdough Cubed

  • Grated Parmesan Cheese to your taste (optional) 

  • Caesar Salad Dressing to your taste 

  1. Mix cubed sourdough with a generous amount of olive oil, 2 cloves of minced garlic, salt and pepper to taste and roast in the oven at 350 until crispy.

  2. add lettuce to a bowl, dress to your liking then top with all cubed veg. 

  3. Add sliced eggs on top and croutons to taste AND ENJOY!

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SAVORY PANCAKES

  • 1 bunch of WFF Organic Tokyo Bekana

  • 1 bunch of WFF Organic Scallions

  • 2  WFF Chicken Eggs

  • 1 cup Local Organic Flour

  • 2 tbs Sesame Oil

  • ⅓ cup Dashi or Water with a Splash of Soy Sauce

  • ½  tsp Baking Soda

  • *optional* 50 grams of Sourdough Starter

  • Toppings: Okonomiyaki Sauce, Kewpie Mayo, Furikake, Ketchup etc…

  1. Finely chop the tokyo bekana and scallions, set aside.

  2. Mix batter by beating eggs (then sourdough starter if using), whisk in sesame oil, dashi/water then fold in flour and baking soda until it forms a batter similar in consistency to pancake batter. Mix in finely chopped veg.

  3. To a heated well oiled pan ladle in the batter/veg mixture and cook until brown on both sides. Remove from the pan add your choice of toppings and enjoy!

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SPINACH FETA TOAST WITH A POACHED DUCK EGG

From Celia’s Kitchen, learn to make this super easy Spinach Feta Toast with a Poached Duck Egg with fresh ingredients from our farm. What you’ll need:

  • 1/2 bag of WFF Organic Spinach

  • 2 cloves of WFF Garlic

  • Handful of WFF Dill

  • 1-2 WFF Duck Eggs

  • 2 TBS Olive Oil

  • 1/2 Block of Feta Cheese (sub vegan feta too)

  • Pinch of Salt+ Pepper to taste

  • Slice of Fresh Sourdough Bread

STEP 1:

Finely chop one half bag spinach, two cloves of garlic and a handful of dill (wff preferred) add to a medium bowl. Mix in two tbs olive oil, half a block of feta cubed (vegan feta works great too) season with black pepper to taste.

STEP 2:  

Spread over 1-2 slices of sourdough bread and bake in the oven at 350 for about 15 min or until the cheese has melted or begun to brown. While baking poach 1-2 duck eggs. Remove from the oven, top with duck eggs and enjoy :)