FIG AND FAUNA

Beet Bon-Bons

 by fig + fauna farm on 11/30/11

The farm is so full of life. A pulse that arises at the first tinge of dawn, ready to be fed and greeted with our early morning smiles. The garden is dripping with unripened tomatoes and cabbages just begining to form. The beet greens have been a favorite amongst the caterpillars and loose chickens, but just under the dark, cool soil are the bulb-shaped beet roots that we've all been waiting for.

On Christmas Eve, my Mum would traditionally make an assortment of sugary Christmas delights. They were all heavenly, but the only one that really mattered to me were the chocolate covered coconut balls. Our own pantry and garden provisions inspired a slightly different take on my special childhood treat. I dare you to take this to your next Christmas party and ask the guests what the ingredients are!

/// PHOTOS BY ROSE E MARTIN

BEET BON BONS

Makes 12-18 balls

You will need

  • 1/2 cup raw beet root, grated
  • 1/2 cup unsweetened coconut shreds
  • 1 1/2 tbsp raw honey
  • 1 tbsp unrefined coconut oil, plus 1 tsp for the melted chocolate
  • 1/2 cup semi sweet chocolate chips

Strain the grated beet root with doubled cheesecloth or a fine mesh strainer, until free of juice.Combine beet, coconut shreds, coconut oil and honey in a medium bowl until thoroughly mixed. Form 12-18 balls about 1 1/2 inch in diameter. It is easiest to place the "dough" in the palm of one hand and pat/shape with your other hand. Place balls on a waxed paper lined cookie sheet and let chill in the refrigerator for 15-20 minutes.

Meanwhile, using a double boiler method, melt the chocolate chips and add 1 tsp of coconut oil to the chocolate.  Using a spoon, drizzle chocolate over the chilled balls and place back into the refrigerator for 15 minutes or until chocolate has set.

ENJOY!

Comments (10)     

Pumpkin Gnocchi with Mushrooms

 by fig + fauna farm on 11/22/11

 

In our house, "Gnocchi" means "i love you".

The time invovled in making the pillowy mixture is minimal, but it is the act of cutting each strip to just the right width...chopping bite sized dumplings and then rolling each one delicately across the ridges of a fork - those repetative moves of delicious intent translates so purely to my husband as he savours one gnocchi at a time. 

/// PHOTOS BY ROSE E MARTIN

I have made several verisons of Gnocchi, using potatoes and even squash. Though in keeping with the season of pumpkins and fall delight, I am pleased with this version. The sage and shallots carry a certain melody throughout the dish that can only be thought of as fall. For a vegetarian, this is the perfect Thanksgiving meal.

 

PUMPKIN GNOCCHI WITH MUSHROOMS 

Adapted version of a Martha Stewart Show recipe aired in 2008

You will need:

  • 1 small sugar pumpkin - halved and seeded
  • 2 cups of  unbleached or whole wheat flour , plus more for work surface
  • coarse salt
  • 1 1/4 cups grated Parmigiano Reggiano cheese, plus extra for serving
  • 1/2 cup ghee or unsalted butter
  • 2 shallots, finely chopped
  • 20 medium baby bella mushrooms, sliced
  • 8 fresh sage leaves, coarsely chopped
  • 1 cup chicken or turkey stock
  • 1/2 cup cream or raw milk

Preheat oven to 400 degrees. Place pumpkin halves, cut side up, in a baking dish and fill each half with 1 tablespoon of water. Cover with foil and roast until soft - about 45 minutes. Rest to cool, then scrape pumkin flesh from skin.Mound flour and add 1 tablspoon of salt. Using a fork, mix and make a well in the center of the flour. Add 2 cups of pumpkin and 1 cup grated cheese to the well. Slowly mix flour into the well. Knead mixture until smooth. Divide dough into six pieces. Roll each piece of dough into 1 inch diameter and cut the dough strips into 1/2 inch long pieces. Using your thumb and index finger, roll the gnocchi pieces across the tip of a fork to create an imprint. This imprint will help to capture flavor in the ridges. Boil 6 quarts of salted water and add gnocchi until they rise to the top -approx 4 minutes. Remove from water with a slotted spoon and transfer to serving dish. Meanwhile, heat a large skillet over high heat and sautee butter/ghee and shallots. Reduce heat to medium and add mushrooms and sage. Add 1/4 cup pumpkin, stock, cream/milk and 1/4 cup grated cheese. Stir continuosly for 30 seconds. Top serving dish with the mixture and lightly toss - serve immediately with fresh grated parmesan.

Serves 4

Comments (2)     

Florida Scarlet Navel Orange

 by fig + fauna farm on 11/11/11

My husband was raised in Fulton Missouri, on a 121 acre farm. In his family, Christmas is not so much a holiday, but more-like a religon. Boxes of heirloom decorations that take the entire month to unwrap and display. In his picturesque Christmas recollections, one of the fondest memories lay deep in his stocking slung on the edge of the fireplace - a Florida Orange. Over all the gifts and wonder of a snow-filled celebration, the perfect package of an orange from a far-away land, was what really filled him with great delight.

 These days we drive along I-95 and a gentle breeze of orange blossoms find their way into our car. At that point an open window is mandatory. Florida oranges have a thin yet fragrant rind - but the juice is supremely sweet and floral.

 

 /// PHOTOS BY ROSE E MARTIN

Florida Scarlet Navel Oranges are in season during November and December. They have hint of tartness that resembles a grapefruit, with an overall sweetness of a Golden Navel Orange.

You will need:

  • One Florida Scarlet Navel Orange
  • 1 tbsp of raw buckwheat honey

Slice the orange in half and drizzle honey on top. Can be warmed at 350 F for 5-7 minutes or eaten right away.

Comments (0)     

« Newer Entries | Main | Older Entries »