A Dad’s Guide To Cooking With This Week’s Bushel

I’m Andy and I’m a new dad. Our baby girl, Ava Grace, arrived in August and she is a giggly sweet little girl. Sleep is intermittent, diapers cost a fortune, and date nights have become a bit more challenging. These are things I expected. No problem. I can do that. In my attempt to be a good husband though, I asked my wife soon after Ava was born what I could do around the house to help. Her response was frightening: “All I need is for you to make sure that I’m fed.” What, Fed? Kitchen? I know only a grill. I know some guys who feel right at home in the kitchen…but not this guy.

I’m fortunate to have my friends at Farmhouse to bail me out. Through conversation and a little research, I’ve learned to become a pro at making pretty tasty, easy, and well balanced meals with my Farmhouse bushel and the help of Supper Club. Before, I was scared to death of fennel, turnips, and sweet potatoes. Now, with a few tips from co-workers and home cooking experiments, I’m serving up dishes like delicious sweet roasted fennel, cumin and rosemary sautéed turnips, and crispy sweet potato chips.

Here are my simple suggestions for how to make the most of week’s bushel:

Cauliflower – The key to this is the chicken stock. Seriously, try some of Farmhouse’s chicken stock. It will make transform your veggies. Cook the cauliflower in boiling water for 15 minutes. Drain water and put in the food processor with some chicken broth (less for chunky, more for smooth), salt, pepper, and thyme. I like to pair this up with baked chicken thighs from Windy Meadows Farm (375F for 30-40 min, make sure the skin is nice and crispy).

Greens (Collards, Kale, Mizuna or Swiss Chard) –  I used to despise greens…until I realized there are so many easy ways to cook with them. If you get kale, try kale chips (oven at 375, de-stem, toss with olive oil, cook until crispy). If you feel really adventurous, make chimichurri (one cup of kale, half cup of olive oil, garlic and salt and pepper to taste, add splash of fresh citrus juice or herbs to cut the olive oil). Put it on top of beef fajita steak from Peeler Farms. For collards, mizuna, or swiss chard just sauté it. Add some chili flake and salt and pepper to taste.

Grapefruit – Only one way I do it…with ice in a glass, accompanied by Mr. Tito’s vodka.

Lettuce – I’m really digging “hot” salad lately. I like roasted radishes or carrots (cut thin, coat with olive oil, bake at 375F for 15 minutes) tossed with your favorite oil-based salad dressing. Add steak or chicken to make it a full meal.

Carrots – I love me some carrot fries. Cut them long ways to make them look like fries, cover with olive oil, salt, and pepper and bake at 425F for 10 minutes, flip and bake for 10 more minutes. Be sure to keep them in there ’til they’re crispy! Or hey, it’s looking like warm weather this week – make burgers with Augustus Ranch ground beef on the grill with carrot fries on the side. Fry an egg to top.

Cabbage (large bushel only) – Sauté and add balsamic vinegar on this one. Chop cabbage, sauté until cabbage softens, and add balsamic until cabbage is coated. Add salt, pepper, and minced garlic to taste. Cook until cabbage caramelizes.

Turnips (large bushel only) – Slice these puppies up real thin and sauté it with a liberal helping of cumin and rosemary. Cook until tender

Radish (large bushel only) – Radish chips anyone? Set oven to 375F. Lightly coat radishes with olive oil and spread them on a sheet pan. Cook for 10 minutes, flip and cook for another 10. Times may vary depending upon oven.

Sweet Potatoes – My favorite. I cook up sweet potato hash almost every morning. Grate the sweet potatoes. Heat up some olive oil (or even better coconut oil) until the pan is super hot and add sweet potatoes to the pan. Let cook for about 5-7 minutes (don’t stir!) on medium heat or until the sweet potato gets crispy. Flip and cook for another 5-7 minutes. Times vary so be patient on this one. Make sure to top w some Happy Chick eggs over easy and smoked bacon from Flying Pig Provisions, served on the side.

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