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Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF WEEK 24: WHAT WE GOT & HOW WE USED IT
This marks the last week in our fall farm share, and with Thanksgiving looming and no pickups on the horizon, we didn’t rush to use everything up. (Holidays are what pantries are for, right?) The CSA Cookoff will be on hiatus until January, but before we break, we want to say thanks to our CSA and happy Thanksgiving to you!

1. Basil: Added to gnocchi, with #10.

2. Red cabbage: This!

3. Red leaf: Salad.

4. Green leaf: Salad.

5. Rutabagas: To the pantry!

6. Apples: See 2–4.

7–9. Red, russet, and white sweet potatoes: A bunch of reds went into this week’s recipe; the rest, into storage.

10. Butternut squash: See #1.

THIS WEEK’S RECIPE: AUSTRALIAN PIE FLOATER
I’m obsessed with the Aussie pies at KO, in Boston. Envision a cross between a potpie and a shepherd’s pie, but with mashed potatoes and peas dolloped on top—aka “the floater.” (Sounds gross, tastes insane.) While this recipe doesn’t begin to rival KO’s, it’s dang good. See photos!

PASTRY:
» ¾ cup butter
» ½ cup water
» 2 ¼ cups flour
» 1 ½ tsp salt
» 1 tsp baking powder

Set out butter to soften in a bowl and start water boiling. Sift flour, salt, and baking powder in a large bowl. When the water boils, pour it over the butter and stir to dissolve. Pour butter over flour mix and stir well. Chill dough in fridge for at least 30 minutes.

FILLING:
» 1 Tbsp olive oil
» 1 yellow onion, diced
» 3 carrots, coined
» 1 lb ground lamb
» 1 Tbsp flour
» 1 tsp each dried rosemary and thyme
» ¾ cup stock

Heat oil in a skillet over medium. Add onion and carrot and cook, stirring, 10 minutes. Add lamb and cook 10 minutes more, breaking up the meat with a wooden spoon. Add flour and cook, stirring, 5 minutes. Add herbs and stock; season to taste. Reduce heat to low and simmer 5 minutes, stirring.

POTATOES:
» 8 red potatoes, quartered
» 2 Tbsp butter
» ¼ cup stock
» 2 Tbsp milk
» salt and pepper to taste

Put potatoes in a stockpot and cover with water by at least 1 inch. Bring to a simmer and cook 10 minutes, until fork tender. Drain off water. Add all other ingredients and whip.

PEAS:
» 3 cups peas
» 2 cups stock
» 1 Tbsp balsamic vinegar
» salt and pepper to taste

Put peas and stock in a saucepan and bring to a simmer, cooking until tender. Remove from heat and immersion blend (or transfer to a blender) until mushy.
Whisk in vinegar, salt, and pepper.

ASSEMBLE & BAKE:
» 1 egg yolk
» 2 Tbsp milk

Preheat oven to 400F. Remove pastry from fridge. Divide into 2 balls: ⅓ and ⅔. Roll out the larger one; this is your bottom crust. Place it in a 7-qt round casserole and bake 8 minutes. Remove from oven; add lamb filling. Roll out smaller ball and place on top, fluting to seal the crust edges. Beat the yolk and milk; brush egg wash on dough. Bake 30 minutes. Remove from oven, dish, and top with potatoes and peas. G’dinner, mates!

Views: 205

Comment by Kirsten Madaus on December 18, 2013 at 6:39pm

Sounds crazy, Jennifer, but I bet it does taste wonderful.  I'm into pasties myself . . . and by that I mean the Cornish meat pie (OMG the funniest search term that someone used to arrive at my blog was "my husband wants me to wear pasties") but I'm intrigued by the pea floaters . . .

Comment by Jennifer on December 19, 2013 at 11:54am

I love those, too! Here's my pasty recipe, but I'd love yours, as well.

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