Join Chef Kelly every Monday at 3pm on Let’s Talk for The Farm to Table Report
Fun vegetable facts, health information, recipes, information on local farmer’s markets and farm-to-table businesses, food trivia & more await!
You can listen to archived show from the past two weeks on our Archive Page under Let’s Talk and explore even more below!
Bon appetit et Bonne écoute!
Meet Chef Kelly!
PAST FARM TO TABLE REPORTS, RECIPES & MORE!
June 26, 2023 | Cherries, the Italian way
June 19, 2023 | Zucchini, the Italian way
Scarpaccia recipe - Tuscan Zucchini Tart
June 12, 2023 | Pioppino Mushrooms, the Italian way
June 5, 2023 | The Farm To Table Report - Fresh Peas, the Italian way
Recipes from Italy - Risi e Bisi
Spring Minestrone by Food & Wine
Asparagus Risotto by The Spruce Eats
Macerated Strawberries in Cassis - sprinkle cut strawberries with sugar to macerate. Let sit for 10 minutes. Cover with Creme de Cassis and allow to marinate for at least 20 minutes or up to 12 hours.
Provencal Strawberry Soup, Strawberry and Lemon Mille-Feuille, Strawberry Cake from Bertha’s Kitchen, 14 Strawberry Recipes from Saveur, Strawberry Shortcake for a Crowd, 43 Strawberry Recipes
What is green garlic - The Spruce Eats
Braised lettuce with green garlic and peas
Green Garlic Baked Eggs - pour cream into a baking dish, add chopped green garlic and herbs, crack the eggs on top and bake
Green Garlic Butter with Pastis for snails, scallops or mussels
Bonus Recipe for the what's in season: Spring Pad Thai with Green Garlic & Asparagus
Hollandaise Sauce recipe, Three French Ways with Asparagus, Asparagus Mimosa, Asparagus Tart, 5 things to know about French asparagus - Taste of France
Bonus recipe for National Crepe Day: Crepe Recipe by Mimi Thorisson
Japanese Farm Food by Nancy Singleton Hachisu
Japanese Egg Custard by Chopstick Chronicles, Japanese Egg Custard by the Spruce Eats , Japanese Cheesecake by the Spruce Eats, Japanese Souffle Pancakes by the Spruce Eats, Ohitashi - Spinach side dish by Pickled Plum, Japanese Spinach Salad with Sesame Sauce by Pickled Plum
Bonus recipe for the Food Holiday - Eggs Benedict Recipe from NY Times Cooking
April 10, 2023 | Japanese Cuisine | Part 2 featuring Scallions
Japanese Farm Food by Nancy Singleton Hachisu
Bonus Recipe - Classic Swiss Cheese Fondue from Food and Wine
A Guide to Understanding a Typical Japanese Meal
Traditional Japanese Breakfast
Okinawan Warm Carrot Salad
Recipe by Chef Kelly Unger, adapted from Discover the Blue Zones by Dan Beuttner, yields 2 servings
2 large carrots peeled into long strips
1 small sweet onion, thinly julienned
3 tablespoons vegetable broth (or dashi)
1 tablespoon mirin
1 tablespoon sake
1 teaspoon red pepper flakes or chili paste
grapeseed oil for sauteing
Lightly saute the carrot and onion in oil. Add the broth and cook until absorbed, about 2 minutes. Add the mirin, sake, soy sauce and red pepper flakes and stir to combine. Cook for one more minute and serve.
Spanish Caldosa Rice with Shrimp
Spanish Bread Pudding with Sherry
Farm To Table Minute recipe: Food 52 Whole Orange Cake
My favorite books about Spanish cuisine:
The Food of Spain by Claudia Roden
Culinaria Spain edited by Marion Trutter
La Paella by Jeff Koehler
Tapas by Jose Andres
Curate by Katie Button
The Catalan Kitchen by Emma Warren
Bonus recipes for World Whiskey Day:
March 20, 2023 | Spanish Cuisine - Basque Country
Culinaria Spain by HF Ullman
March 13, 2023 | Spanish Cuisine - Asturias Region
March 6, 2023 | Galicia, Spain
Claudia Roden’s Tarta de Santiago - Almond Cake - recipe on Epicurious
Tuna Empanada recipe by Jose Andres
February 27, 2023 | Let's Eat France Part Quatre (4) - Champagne, Lorraine, and Alsace
Alsace Wine Region Info from Wine Folly
The Hottest Champagne Region from Wine Folly
The Definitive Guide to Champagne with Map from Vine Pair
Quiche Lorraine Recipe from Food & Wine Magazine
Homemade Soft Pretzels from Sally’s Baking Addiction
The Spirit of Alsace, A Cookbook by Gabriel Kreuther
French Farmhouse Cookbook by Susan Herrmann Loomis
February 20, 2023 | Let's Eat France - Part trois (3) - Provence!
Beef Daube recipe from Epicurious
Beef Daube recipe from the New York Times
Tapenade recipe from Epicurious
February 13, 2023 | Let's Eat France - Part Deux (2) - Paris
Ina Garten’s Croque Monsieur recipe
Dorie Greenspan’s Potatoes with Gruyere
My Paris Kitchen by David Lebovitz
February 6, 2023 | Let's Eat France - Part Un (1) - Normandy & Brittany
Weekly Reports | January 2023
January 30, 2023 | Croissants
January 23, 2023 |Fresh Grocery Store Finds For Winter Health Part 2 - Pomegranates, Parsley & Scallion
Lobster Thermidor Day recipe
January 16, 2023 | Fresh Grocery Store Finds for Winter Health part 1 (ginger, lemon, oranges & bananas)
Anthony William’s, Life Changing Foods recipes:
Spanish Orange and Olive Salad
Homemade Fig Newtons from Broma Bakery
WEEKLY REPORTS | DECEMBEr 2022
December 5, 2022 | Christmas Cookies
Kelly's Cookie Cookbook recommendations: Martha Stewart’s Cookies, Martha Stewart’s Cookie Perfection , Dorie’s Cookies by Dorie Greenspan
Gingerbread Spice blend - ginger, cinnamon, cloves, nutmeg + molasses in the recipe = standard "gingerbread flavor". Often there’s the addition of star anise, black pepper, and cardamom in the dry spice blend.
Recipe links:
Our State’s Classic Gingerbread Cookies
18 Christmas Cookie Recipes from Around the World by Martha Stewart
WEEKLY REPORTS | NOVEMBer 2022
November 28, 2022 | Broccoli
37 Broccoli Recipes for Breakfast, Lunch and Dinner from Bon Appetit
November 21, 2022 | Brussels Sprouts
Our 30 Favorite Recipes for Brussel Sprouts by Epicurious.
Weekly Reports | October 2022
Epicurious - 61 Pumpkin Recipes
Make your own Pumpkin Pie Spice | Yields 6 Tablespoons
3 tablespoons cinnamon
2 tablespoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
October 10, 2022 | Mushrooms
October 3, 2022 | Swiss Chard
Vegetable Literacy by Deborah Madison
19 Swiss Chard Recipes That Will Make You Wonder “Spinach, Who?” from Bon Appetit
29 Swiss Chard Recipes for Never-Boring Greens from Epicurious
Weekly Reports | September 2022
September 26, 2022 | Sweet Potatoes
Epicurious - 77 Sweet Potato Recipes for Breakfast, Lunch, Dinner and Dessert
Cabbage with Oktoberfest recipes!
17 Recipes for Oktoberfest by Bon Appetit
And some popular Oktoberfest Beer tent dishes that you can make at home are:
Bavarian Potato Salad , Brotzeit Platter (an Oktoberfest version of a charcuterie board) - it usually has scoops of potato salad, cheeses, meats, radishes and pickles, Bavarian Sausage Salad, Butternut Squash Soup, Goulash with Oktoberfest Beer, Leek and Potato Soup with pretzel croutons, Pork Schnitzel Cordon Bleu, Ham Hocks on Sauerkraut Salad, Sauerbraten in Red Wine Sauce with Spaetzle, Beef Roulades Stuffed with dill pickles and bacon, Bavarian Chicken Hash, Oktoberfest Roast Chicken,Wild Mushroom Stew with Bread Dumplings, Bavarian Cabbage, Carrot and Cabbage Slaw, Parslied Potatoes, Kaiserschmarrn with Plum Compote, and Gingerbread Heart Cookies
Weekly Reports | August 2022
August 1, 2022 | Cucumbers
Weekly Reports | July 2022
Bon Appetite's 41 Corn Recipes Cornier Than Your Dad's Jokes
July 11, 2022 | Beets
This weeks recipe: Beet Red Velvet Cupcakes with Cream Cheese Frosting
WEEKLY REPORTS | JUNE 2022
June 27, 2022: Zucchini
This week's recipe links:
Sweet Zucchini Pickle Chips by America’s Test Kitchen from the cookbook Foolproof Preserving
Martha Stewart - Our Best Summer Squash Recipes to Prepare This Season
June 20, 2022 | Blueberries
Blueberry Muffins
Recipe by The Catskills Farm to Table Cookbook by Courtney Wade, makes 12
Muffins
1 ¾ cup flour
⅓ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
¾ cup milk
¼ cup vegetable oil
¾ cup fresh blueberries
1 teaspoon lemon zest
Topping
½ cup rolled oats
½ cup butter, melted
¼ cup brown sugar
½ teaspoon cinnamon
Preheat the oven to 400 degrees. Lightly grease muffin tin or line with baking cups. In a medium mixing bowl, combine flour, sugar, baking powder and salt, and make a well in the center. Combine the egg, milk and oil in a separate bowl. Add all to flour mixture. Stir until just moistened. Fold in blueberries and lemon zest.
Fill muffin cups until almost full. Spoon topping mixture over batter. Bake until golden, about 20 minutes. Remove from pan and serve warm.
Learn more about Blueberries from Blueberry.org
This week's recipe:
Peas with Baked Ricotta and Bread Crumbs
Recipe from Vegetable Literacy by Deborah Madison
A light supper for two
Olive oil
1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
2 to 3 tablespoons fresh breadcrumbs
4 teaspoons butter
2 large shallots or ½ small onion, finely diced
5 small sage leaves, minced
1 ½ lbs pod peas shucked (about 1 cup)
Grated zest of 1 lemon
Sea salt and freshly ground pepper
Chunk of Parmesan cheese, for grating
Heat the oven to 375 degrees F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
If your ricotta is wet and miiky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn’t drained.)
When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, ½ cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary; but it should be 3 to 5 minutes. Whatever you do, don’t let them turn gray. Season with salt and a little freshly ground pepper, not too much.
Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Drain and toss them with the peas, cooked as above, and then with the ricotta. The peas nestle in the pasta, like little green pearls.
Cookbooks referenced:
The Chef’s Garden by Farmer Lee Jones
The French Farmhouse Cookbook by Susan Hermann Loomis
Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin
Vegetable Literacy by Deborah Madison
June 6, 2022 | Edible Flowers
Alliums - chive, leek, garlic, Nasturtiums, Marigolds, Rose, Pansies & Johnny Jump Up, Calendula, Anise Hyssop, Honeysuckle, Scarlet Runner Beans, Borage, Bee Balm, Chamomile, Daylily, Squash Blossoms, Mint, Thyme, Begonia, Dandelion, Lavender, Lilac, Peonies, Tulips, Hibiscus, Geranium, Sweet William.
This week's recipe and information links:
BHG Stunning Edible Flower Recipes
17 Brilliant Ways to Cook with Lavender
Weekly Reports | May 2022
May 30, 2022 | New Red Potatoes
This week's recipe link: Ina Garten's French Potato Salad
Recipe suggestion: Salad Nicoise with our seasonal ingredients: omit tuna, asparagus instead of green beans, strawberries instead of tomatoes, make the French Potato Salad with extra dressing for the rest of the salad, make boiled eggs, slice or quarter some radishes, use a head of butter lettuce
Aloha Kitchen by Alana Kysar - Potato Mac Salad
May 23, 2022 | Sorrell
Sorrel Sauce with Yogurt | Recipe from Vegetable Literacy by Deborah Madison
About 2 cups sorrel leaves
1 clove garlic pounded to a puree
1/3 cup full-fat yogurt or sour cream
slivered chives or garlic chives
Sea salt
If the sorrel leaves are on the mature side, fold each leaf in half lengthwise and pull out the stem along the entire length of the leaf. If very tender, just remove the stems from the base of the leaf. Tear the leaves into large pieces. Put the sorrel, yogurt, and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. This will keep well refrigerated over the course of several days.
May 16, 2022 | Rhubarb
This week's recipe link: Epicurious 41 Sweet & Savory Rhubarb Recipes
Rhubarb information (and more recipes available) from: Vegetable Literacy by Deborah Madison
May 9, 2022 | Strawberries
This week's recipe link: Epicurious - 77 Strawberry Recipes for Baking, Cooking and Shaking Up Cocktails
To find pick your own strawberries locations, head to: Bucks County Foodshed Alliance Local Food Map
May 2, 2022 | Asparagus
This week's recipe: Tyler Florence’s Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1 stick (½ cup) unsalted butter, melted
Pinch of cayenne
Pinch of salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Weekly Reports | April 2022
April 25, 2022 | Collards and Golden Beets
This week's recipe link: Saveur's 11 Best Collard Greens Recipes
This week's ingredient from the farmers market: spinach
This week's recipe:Alsatian Vinaigrette from Susan Hermann Loomis in The French Farmhouse Cookbook
For the vinaigrette:
⅓ cup sherry or red wine vinegar
2 teaspoons Dijon mustard
2 shallots, minced
½ cup plus 1 tablespoon mild olive oil
1 cup loosely packed flat leaf parsley leaves chopped
Fine sea salt and freshly ground pepper
8 ozs Gruyere, coarsely grated
Whisk the vinegar, mustard and shallots in a small bowl. Slowly add the olive oil in a fine stream, whisking to emulsify and thicken. Mince the parsley and whisk it into the vinaigrette . Season to taste with salt and pepper. Set aside.
Put the Gruyere in a medium bowl and pour half of the vinaigrette over it and toss using two forks, until the cheese is moistened. Set aside, covered, for an hour or so.
April 11th, 2022 | April Produce at the Farmers Market + Harissa Carrots
This week's recipe: Harissa Carrots by Chef Kelly Unger of The Rooster & The Carrot Cooking Studio
Serves 4
4 large or 6 medium carrots, cut into pieces the size of your index finger
1 large onion, julienned
1 tablespoon Harissa powder, plus more to taste (McCormick’s brand for example)
About ½ cup of water, plus more if needed
Olive oil, salt and pepper
In a 12” cast iron skillet, heat about a tablespoon of oil on high and saute the onions until translucent. Add the carrots and cook on medium high heat until they are charred on two sides - about 5 minutes. By this time the onions should be charred as well. Reduce the heat to low, add another tablespoon of oil and when the pan has cooled down a bit, add the harissa and stir to coat all of the carrots. Add about ½ cup of water, stir and cover. Cook the carrots for about 5 more minutes on medium low or at a high simmer until the carrots are fork tender. If the water evaporates before the carrots are cooked, add just enough to finish cooking them. Taste and adjust seasonings. Take carrots off the heat and finish with a drizzle of olive oil and additional sprinkle of harissa if you prefer more heat/spice.
Serve stuffed inside freshly made pita bread with hummus and fresh microgreens or salad greens of your choice.
April 4th, 2022 - Ramps, Spring Foraging continued.
This week's recipe links:
Wild Ramp Pesto Recipe from Food52 & Saveur - 10 Ramp Recipes
WEEKLY REPORTS | MARCH 2022
Spring Forage Crops:
Dandelion, Purslane, Red Clover - leaves now, flowers in summer, Chickweed, Violets, Day Lillies, Magnolia blossoms, Fiddlehead ferns, Miner’s lettuce, Red currant blossoms, Cleavers, Yellow mustard flowers, Stinging nettles, Purple dead nettles, Sheep’s sorrel, Plum blossoms, Ramps
This week's book: Foraging & Feasting, a Field Guide and Wild Food Cookbook by Dina Falconi
This week’s book: Drinking French by David Lebovitz
Drink recipes from the book:
The Yellow Cocktail
Makes 1 cocktail
¾ oz London Dry Gin
¾ oz Suze
¾ oz yellow Chartreuse
¾ oz freshly squeezed lemon juice
Lemon twist
Add the gin, Suze, Chartreuse, and lemon juice to a cocktail shaker. Fill with Ice and shake until well chilled. Strain into a chilled coupe glass. Hold the lemon twist over the top of the drink and twist it to release the oils from the peel into the drink. Discard the lemon twist.
Hemingway Daiquiri
Makes 1 cocktail
2 ozs white rum
¾ oz freshly squeezed lime juice
½ oz freshly squeezed grapefruit juice
½ oz maraschino liqueur
Lime wheel for garnish
Add rum, lime and grapefruit juices and maraschino liqueur to a cocktail shaker. Fill with ice and shake until well chilled. Strain into a chilled coupe glass. Garnish with the lime wheel.
March 14, 2022 | Brioche & Kougelhopf
This week's recipes:
Weekly Reports | February 2022
February 28, 2022 | Paris Mushroom Soup
This week's cookbook:: Around My French Table by Dorie Greenspan
This week's recipe link: Paris Mushroom Soup by Dorie Greenspan
February 21, 2022 | Lorraine, France
This week's recipe links for classic Lorraine desserts:
This week's recipe: Classic Brownies by Dori Greenspan
This week's cookbook & more: Dorie's Cookies by Dorie Greenspan
Champagne-Ardenne, France
“I drink Champagne only twice, when I’m in love and when I’m not.” Coco Chanel
This week's cookbooks:
Rustic French Cooking Made Easy by Audrey Le Goff
This week's recipe link: Epicurious - Belgian Leek Quiche
Substitute the goat cheese with a French cheese of your choice if you'd prefer.
Weekly Reports | January 2022
This week's cookbook: Gabriel Kreuther, the spirit of Alsace, a cookbook by Gabriel Kreuther
This week's recipe link: Alsatian Baeckoffe from Saveur
Farmers Market info:
Doylestown Farmers Market - Winter Market: February 5th and 19th, regular season begins on April 16th.
Maximuck Farm - on farm market with year round tomatoes and salad greens
Solebury Orchard - on orchard market with apples, jams, pie fillings, eggs, cider, greens
Alpine Cooking by Meredith Erickson
Coq a la Biere
Recipe based on Susan Loomis’s in French Farmhouse Cookbook
For the main pot:
A 3-4 pound chicken cut into 6-8 pieces, or use all chicken thighs, excess fat removed
Olive oil, sea salt, freshly ground pepper
1 large onion, sliced in half moons
2 tablespoons ap flour
4 cups (1 liter) dark beer
1 bouquet garni
For the garnishes:
1 tablespoon butter
Sea salt and freshly ground pepper
1 cup chicken stock or 1 cup water with 1 chicken bouillon
10 ounces diced bacon
12 ounces button or cremini mushrooms
½ cup loosely packed parsley leaves
Season the chicken with salt and pepper on both sides. In a large heavy skillet or pot, brown the chicken on both sides in olive oil in batches over medium high heat. Reserve to a plate. Reduce the heat to medium and add the sliced onion and more oil if needed, cook until translucent. Sprinkle the flour over the onions and stir to combine, cook for about 2 minutes. Return the chicken to the pan, add the beer and bouquet garni. Stir and bring to a boil. Reduce to a simmer, cover and cook until chicken is cooked through, about 30 to 45 minutes.
Remove the chicken, bring the sauce to a boil and reduce it by half. Remove the pan from the heat, return the chicken to the pan, cover it, and let it rest for 10 minutes.
While the chicken is cooking, prepare the garnishes. Saute the bacon in a skillet until it is browned. Remove with a slotted spoon to a plate to hold. Add the mushrooms to the pan and saute in bacon fat until browned. Add the chicken stock and deglaze the pan. Add the bacon back to the pan. Just before serving, mince the parsley and add it and the mushroom mixture to the chicken. Stir gently to combine and serve.
This week's cookbook:
Life Changing Foods by Anthony William
I introduced you to this book last week and shared the healing qualities of apples. This week I took a deeper dive into the book and talked about the healing qualities of pears, cilantro, parsley and coconut. Enjoy this week's recipe from the book!
Life Changing Foods by Anthony William - click here for recipes and more information about the power of food!
Winter Farmers Markets
1. Doylestown Farmers Market being held indoors at the Mercantile. January 15th, February 5th and February 19th from 10am to 1pm. doylestownfarmersmarket.bucksfoodshed.org
2. Wrightstown Farmers Market
3. Yardley Farmers Market
On Farm Markets
1. Trauger's Farm
2. Solebury Orchard
3. Maximuck's Farm
4. Manoff Market Gardens and Cidery
5. McArdle's Holiday Farm
Visit the Bucks County Foodshed Alliance for a complete local food guide.
Weekly Reports | December 2021
This week's cookbook : Tea Parties Around The World, Globally Inspired Teatime Celebrations
Maple-Oatmeal Scones Recipe from Ina Garten
My favorite tea: Paris by Harney & Sons
Recipe of the Week
Far Breton
adaptation of the recipe by Chef Thierry Breton in Let’s Eat France
2 ¼ cups all-purpose wheat flour - we’re using Castle Valley Mill bolted hard wheat
¾ cup plus 2 tablespoons superfine sugar
1 teaspoon sel de Guerande sea salt
5 eggs
4 ¼ cups whole milk
1 cup plus 1 tablespoon heavy cream
1 tablespoon plus 2 teaspoons butter, for greasing pan
Flour for flour the pan
My additions:
1 green apple diced and cooked in butter and cooled
About ¼ cup raisins
1 tablespoon spiced rum
Plus seeds of 1 vanilla bean or 2 teaspoons homemade vanilla extract
Preheat the oven to 475 degrees. In a large bowl, combine the flour, sugar, salt, eggs, milk and cream. Grease and flour a cake pan with sides; add the apple and the raisins in the pan, then pour the batter into the pan. Gently, without touching the bottom of the pan, stir the batter to try to evenly distribute the apples and raisins. Bake for 20 minutes, turn the oven off, then rest in the oven for another 30 minutes. Let cool before serving.
