Kitchen Share Newsletter April 2015

Posted on May 01, 2015  /   Posted in 2015 Newsletters, News, Newsletter

Dear Cooking & Eating Friends:

“In the depth of winter, I finally learned that within me lay an invincible summer.”   Albert Camus

Winter is finally leaving us here at Rabbit Hill, and our grand eating adventure is coming to a close. After enduring downed trees & power lines, blizzards & gales, broken plows, heaters and nearly six months of snow, we’re ready for a summer party! Please join us for Maine Open Farm Day on July 26.

Rabbit Hill Farm is a diversified certified organic farm, cider orchard, and rabbitry. The rabbits, raised for meat and fiber, are an important component of the farm’s unique soil-building technique. Farm crops like cucumbers, asparagus, beans and apples were the inspiration for Cheryl Wixson’s Kitchen. Events scheduled include rabbit feeding (great for kids), a farm tour with soil building techniques, and a clamming demonstration. Enjoy samples of Deer Isle Clam Fritters or Rabbit Hill Corn Fritters with Organic Maine Apple Ketchup. Watch here for details and directions.

This is a bittersweet month for me: time to bid farewell to my shareholders, and welcome the next harvest season. As our family has worked to build the company and a sustainable food system, we have encountered many “winter” challenges. We appreciate your help and support. Continue to vote with your fork!

Happy eating!

Cheryl

APRIL SHAREHOLDER ITEM NOTES

PLUM SAUCE: This venture into a different cuisine is an encore from last season when we processed almost 100 pounds of plums from Winter Green Herbs and Vegetables in Winslow. Kate’s farm is located on the Garland Road…the same neighborhood in which our family operated a dairy farm for years. Enjoy with your favorite spring rolls, or it is tasty spread on a sandwich. Try roasting pork tenderloin smothered with Plum Sauce. YUM!

PIZZA KIT: Back by popular request from many shareholders, even my mother, who never uses mixes, likes to keep this handy in the pantry. The wheat berries come from Matt Williams at Aurora Mills in Aroostook County. Because this mix is made from freshly ground wheat berries and not treated with any preservatives, please enjoy within the month, or store in the refrigerator.

MACOUN APPLESAUCE: The Macoun apple is a McIntosh x Jersey Black cross that was introduced by New York Station in 1923. Named after the Canadian fruit grower, W. T. Macoun, it has an almost cult-like following. My aunt, who grew up in Aroostook County in the 1930’s, has many fond memories of this apple, which is popular from Maine to California. It is an extremely juicy apple, with a crisp, white flesh and a sweet and aromatic flavor. The correct pronunciation rhymes with “town” (not tune).

ENCHILADA SAUCE: Although this product is too costly to make it to your local retail shelf, we did want to share the wealth. Roasted red peppers and tomato puree are simmered with garlic scapes and jalapenos. We brought the heat up just a bit with Ancho Pepper powder. This sauce is perfect to make, well, enchiladas. Think outside the box and try the Chicken Enchilada Pizza.

Apple Carrot Muffins
Carrot Applesauce Muffins
Carrot Applesauce Muffins
Apple Carrot Muffins
Ingredients
  • 1 cups Maine wholegrain flour
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup grated Maine carrots
  • ½ cup Apple Sauce
  • 3 eggs
  • ¼ cup Maine maple syrup
  • ¼ cup Melted butter
  • 1 tsp. vanilla extract
Servings:
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin. In a medium bowl, whisk together the fl our, cinnamon, baking powder and baking soda. Fold in the grated carrots.
  2. In a small bowl, whisk together the applesauce, maple syrup, eggs, melted butter and vanilla extract.
  3. Add to the dry ingredients, stirring just enough to combine. Do not overmix!
  4. Spoon into the muffin tin and bake until a toothpick comes out clean, about 18 to 20 minutes.
Recipe Notes

Nutritional analysis per muffin: 124 calories, 3.4 grams protein, 16 grams carbohydrates, 6 grams fat, 117 mg. sodium, 2 grams fiber.

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Finished Cinco de Mayo Omlette
Cinco de Mayo Omelet
Don’t wait for a Mexican holiday to enjoy this easy- to- prepare omelet. The key is to have all ingredients ready before starting to cook!
Cinco de Mayo Omelet
Don’t wait for a Mexican holiday to enjoy this easy- to- prepare omelet. The key is to have all ingredients ready before starting to cook!
Finished Cinco de Mayo Omlette
Ingredients
  • 6 eggs
  • 1 tablespoon milk
  • 1/2 cup Emily's Taco Salsa
  • 1/2 cup shredded Cheddar cheese
  • sea salt and fresh pepper to taste
  • Fat to grease the pan (butter, bacon fat, olive oil)
Servings:
Instructions
  1. In a medium bowl, whisk together the eggs and milk. Season to taste with sea salt and fresh pepper. Coat a medium non-stick skillet with the fat of your choice. Cook the eggs over medium heat, stirring as if preparing scrambled eggs, until they are almost set. Smooth the mixture evenly in the pan. Spread the Emily’s Taco Salsa over the eggs, then sprinkle the cheddar cheese over the top. Cover the pan, turn off the heat, and let sit until the cheese has melted and the omelet has completely set. Carefully fold the omelet in half, and transfer to a heated serving platter. If desired, serve with more Emily’s Taco Salsa, warm black beans and corn bread. Makes four servings.
    Let egg set up before adding taco sauce.
Recipe Notes

Nutritional analysis per serving: 182 calories, 13 gram protein, 2 grams carbohydrates, 13 grams fat, 271 mg. sodium, less than 1 gram fiber.

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Black Bean Soup with Emily’s Taco Salsa
Black Bean Soup with Emily’s Taco Salsa
Black Bean Soup with Emily’s Taco Salsa
Black Bean Soup with Emily’s Taco Salsa
Ingredients
  • 1 tablespoon oil or fat
  • ½ cup chopped onion (1 small)
  • 1 clove garlic finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 cups cooked black beans or 2 – 15 ounce cans black beans, rinsed
  • 3 cups water
  • ½ cup Emily’s Taco Salsa
  • Sea salt and fresh pepper
  • Sour cream or yogurt for garnish optional
  • Corn chips optional
Instructions
  1. In a heavy soup pot, heat the oil and add the onions. Cook until they start to soften. Add the chopped garlic, chili powder and cumin. Cook for about another minute, stirring frequently. Add the beans, water and salsa. Bring to a boil and simmer for about 10 minutes.
  2. Transfer about ½ of the soup to a blender and puree. (Use caution when blending hot liquids) Stir the puree back into the soup.
  3. Season to taste with sea salt and fresh pepper. Serve with corn chips and more Emily’s Taco Salsa.
  4. Makes four servings.
Recipe Notes

Nutritional analysis per serving: 191 calories, 9 grams protein, 31 grams carbohydrates, 4 grams fat, 408 mg. sodium, 9 grams fiber.
Nutrition bonus: Folate, iron, potassium, and Vitamin C.

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Wild Blueberry Margarita
Wild Blueberry Margarita
Ingredients
  • 1 ounce Wild Blueberry Mixer
  • 1 ounce tequila
  • 1 cup ice
  • Dash Gran Marnier or orange-flavored liqueur
Instructions
  1. Combine in a blender until the ice is smooth. Serve with a lime wedge and a straw.
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Other Suggested Uses for Wild Blueberry Mixer

Chicken Enchilada Pizza
This pizza would be tasty with smoked turkey or rabbit. Double the recipe, make 2, and freeze one to enjoy later!
Chicken Enchilada Pizza
This pizza would be tasty with smoked turkey or rabbit. Double the recipe, make 2, and freeze one to enjoy later!
Ingredients
  • 1 prepared Pizza shell or 10ounce pizza dough (1/2 of the dough from Pizza Kit)
  • olive oil
  • ¾ cup Enchilada Sauce
  • 1 cup artisan Ricotta We like Appleton Creamery
  • 2 ounces shredded chicken
  • 2 ounces cooked black beans about 1/3 cup
  • 2 ounces corn kernels about 1/3 cups
  • 2 ounces cooked spinach chopped & water squeezed out
  • 1 ounce grated cheddar cheese
Instructions
  1. Preheat the oven to 425 degrees. Sprinkle a 12-inch pizza pan with cornmeal. Fit the dough to the pan, and brush the dough with olive oil. Layer the pizza ingredients, finishing the pizza with a sprinkling of grated cheese.
  2. Bake until the crust is golden, about 15 minutes.
  3. Cut into wedges and serve.
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