Mixed Veggie Omelet/Frittata

Chef Jenn Magrey
Four Mile River Farm eggs

Makes three medium 4-egg omelets by repeating the process three times, or one large omelet with a larger frying pan

1 dozen Four Mile River Farm Fresh Eggs, beaten well with a pinch of salt and pepper
1 small Hidden Brook Gardens zucchini, shredded
1 medium Four Root Farm tomato, diced
1 small Four Root Farm onion, diced
1 clove Four Root Farm garlic, minced
Grated Beaver Brook Farm farmstead cheese

In a medium sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the onions, garlic, shredded zucchini and tomato and sauté for 5 minutes. Remove from pan.

Lower heat to medium and add to the same pan 1 more teaspoon olive oil and 1 teaspoon butter. Add 1/3 of the veggies back into pan and spread them across pan to make an even layer. Pour 1/3 of the beaten eggs over veggies. 

Using a rubber spatula, spread and manipulate the eggs from the outside area of pan and towards the middle of pan, lifting pan off heat and pouring the eggs into empty spots of pan. Add the grated cheese and let cook with a cover for 3-5 more minutes until cheese melts. 
Either place oven safe pan under a broiler in oven or flip entire omelet over in pan allowing the second side to brown and become caramelized with the cheese. 

Remove from pan by inverting onto a plate. Cut into wedges and serve. 

Sausage, Kale and Potato Soup

Chef Jenn Magrey
Four Mile River Farm sweet sausage
Newgate Farm potatoes

1 teaspoon olive oil
1/2 Pound Four Mile River Farm sweet sausage (any Italian sweet sausage works great), removed from casing
2 large white potatoes - Newgate Farm or Hidden Brook Farm - small diced
1 medium onion small diced
2 cloves garlic minced
1 bunch curly or lacinato kale - Hidden Brook Gardens - roughly Chopped
1 box chicken broth
Pinch crushed red pepper
Salt and pepper to taste
Light cream -1/2 cup or more to taste
Grated Beaver Brook Farm Farmstead Cheese for garnish

In a medium stock pan, heat the olive oil over medium heat and add the crumbled sausage. Sauté the sausage using a wooden spoon to break it up and lightly brown. Add the onions, potatoes and garlic and cook for 5 minutes more, stirring and combining. Add the chicken stock and let cook for 15 minutes over medium-low heat (light simmering) until potatoes are tender. 

Add the whole bunch of chopped Kale a little at a time and stir it into soup to combine and cook for another 10 minutes more until kale is cooked. 

Using an immersion hand blender, blend the soup for just a few pulses to break up some of the potatoes and kale. 

Stir in the cream. Taste for salt and pepper. Serve with grated Beaver Brook Farm farmstead cheese.

Enjoy!! 
 

Madison Farmer’s Market Marinara

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

Serves 4

4 lbs. Ripe tomatoes in a large dice from any vendor at the market (this is a good way to use seconds)
1 bunch Red Torpedo Onions from Four Root Farm, sliced in ½ moons about 2 cups
6 cloves of garlic, smashed
2 ounces Grape seed oil or Vegetable oil
2 ounces good olive oil
1 Bunch Fresh Basil, leaves picked of and coarsely torn
Salt, pepper and red pepper to taste
4 Tbsp butter to finish (for Vegan version omit butter)

Warm the Grape seed oil In a heavy 4-5 qt. pot on medium heat. When it’s hot add the smashed garlic and cook 2 or 3 minutes. Add the onion and cook until the onion is clear. Add the tomatoes and bring them to a simmer, lower the heat to medium low and cook about 15-20 minutes, until the onions are fully cooked and starting to thicken the sauce. Add the Olive oil, basil, salt, pepper and red pepper and butter if using. Continue to simmer another 10 minutes and serve over 1 -1 ¼ pound of pasta of your choice with grated Romano or Parmesan.

Hidden Brook Gardens and Beaver Brook Farm Garlic Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

About 16 pieces

Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 Bunch Hidden Brook Gardens Young Garlic or Scapes cut in 4-6 inch pieces
4 ounces Beaver Brook Farm Ricotta
Sea Salt

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Spray cut garlic stems or scapes with olive oil spray and grill in a hot grill pan. Spread baguette toasts with ricotta. Coarsely chop the grilled garlic and top the ricotta with it and sprinkle with sea salt.