Thinking of creating a “farm to table” menu for guests this summer? Shallowtail Farm in Alachua, Florida was kind enough to treat us, and many other guests to one of their legendary farm to table dinners. In this post, we’ll share chef secrets and recipes for you to try this summer and fall.
Head to your local farmers market to recreate this truly extraordinary menu with all local and or organic ingredients. For a better farmers market shopping experience, see our article on Farm Fresh tips before you head to the market. Buying local ensures freshness and helps the local economy. It’s also a great way to find out what’s in season and meet new and interesting people in your community.
Pork Steamed Buns with Hot Honey Slaw and Hoisin Sauce
For the Buns
We used a recipe from David Chang’s Momofuko Noodle Bar, but you can purchase frozen steamed buns at your local Asian market.
For Braised Ginger Pork:
- 10 lbs pork butt or shoulder
- 3 onions diced
- 4 ribs of celery diced
- 2 carrots diced
- 1 cup fresh squeezed
- tangelo juice
- 2 whole tangelos
- 5 cloves garlic
- 1 bunch cilantro
- 3 serrano peppers
- ¼ cup fresh chopped ginger
- 1 cup white wine
- salt and pepper
Liberally season the pork with salt and pepper and sear all sides to golden brown. Add onions, carrots and celery to the pan and caramelize. Deglaze with wine and tangelo juice. Place pork, vegetables and pan juices in a dutch oven or brazing pan. Add remaining ingredients and fill braising pan ¾ of the way full with water. Cover with foil and braise in a low oven (300 degrees) for 4-6 hours until the meat pulls apart easily. Strain the juices and reduce by ½. Add ½ cup sugar. Shred the meat to bite-size pieces when it is cool enough to handle and add the reduced juices.
For Hot Honey Slaw
- 1 head cabbage shredded
- 2 carrots julienned
- 1 cup pickled red onions
- 1 bunch of cilantro chopped
- 1 bunch scallions chopped
- 1 cup tangelo juice
- ½ cup honey
- 3 tbs Sriracha
- salt to taste
Reduce tangelo juice, honey, and Sriracha in a sauce pan. Cool and toss with remaining ingredients. Serve warm buns with pork, slaw and hoisin sauce, available at your local Asian market.
Strawberry Field Green Salad
For Strawberry Balsamic Vinaigrette:
- 2 pints strawberries
- 2 tbs lemon juice
- ½ cup sugar
- 2 tbs dijon
- 1 shallot
- 1 cup balsamic
- 2 cups canola oil
Reduce strawberries, lemon juice, and sugar in pan to form a thick syrup. Place cooled strawberry syrup, dijon, shallot and balsamic in a blender and puree. While blending gradually add canola and emulsify. Salt to taste.
For Candied Pecans:
- 2 cups pecans
- 1 egg white
- ½ cup sugar
- 1 tbs cinnamon
- ½ tbs allspice
- salt to taste
Whisk egg white with sugar and spices. Toss with pecans and spread on parchment-lined baking sheet. Bake in 350 degree oven for 10-15 minutes until toasted and candied shell glaze forms. Stir, salt to taste and allow to cool and fully harden.
Just before serving, toss farm fresh field greens with the balsamic vinaigrette and fresh cut strawberries. Sprinkle with goat cheese and candied pecans.
Shawlowtail Chicken Vol-Au-Vent
This is our play on chicken pot pie in a rustic puff pastry bowl and served with roasted root vegetables.
- 1 whole chicken
- 4 carrots (2 for stock; 2 for chicken mixture)
- 3 onions (1 for stock; 2 for chicken mixture)
- 4 ribs celery (2 for stock; 2 for chicken mixture)
- 1 bunch kale
- 2 green garlic
- 1 head romanesco
- ½ bunch parsley
- 2 oz butter
- 4 oz flour
- salt and pepper to taste
Simmer chicken in a large stock pot with
onions, carrots, celery, parsley, one bay leaf, thyme, white wine and water. Cook until
tender and falling off the bone. Strain the broth and reserve. Pull meat from the bones and set aside. Dice and sauté remaining onions, carrots, celery, romanesco, kale and green garlic until tender. Add butter and melt. Add flour and stir. Cook for 1-2 minutes being careful not to brown. Stir in reserved broth and stir on medium to low heat until thickened. Add chicken and salt and pepper to taste. Spoon over a preformed and baked puff pastry shell and serve.
Cardamom Carrot Pie from WizardRecipes.com
- 6 whole green cardamom pods
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon finely grated peeled fresh ginger
- 12 ounces carrots, peeled and cut into 1/4 -inch pieces (2 1/2 to 3 cups)
- 1 cup sugar
- 1/8 teaspoon coarse salt
- 4 large eggs, lightly beaten
- 1/2 cup finely ground gingersnap cookies
- 1 disk Perfect Pate Brisee
- Freshly whipped cream, for serving
- Ground cardamom, for dusting
Make the filling: Crush the cardamom pods with the flat side of a chef’s knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add the crushed cardamom. Cook until fragrant, about 3 minutes. Add the milk, cream, and ginger; bring to a simmer. Reduce heat to medium low; cook 15 minutes. Remove from heat; let steep 30 minutes.
Melt the remaining tablespoon butter in a large saute pan over medium heat. Add the carrots; cook, stirring occasionally, 2 minutes. Stir in the sugar and salt. Cover the pan; cook until the carrots are tender, about 8 minutes. Pour the steeped milk through a sieve into the pan with the carrots; discard the solids. Remove from heat; let cool slightly, about 5 minutes. Process the carrot mixture in a food processor until completely smooth; transfer to a bowl.
Temper the beaten eggs by whisking in up to half cup carrot mixture, 1/4 cup at a time, until the eggs are warm to the touch. Pour the warmed egg mixture into the remaining carrot mixture; whisk until thoroughly combined. Let cool.
Make the pies: Preheat the oven to 375F. Lightly sprinkle the ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On the crumbs, roll out the pate brisee to 1/8 inch thick, turning occasionally to coat both sides.
Cut out 8 5-inch rounds from the dough. Press the rounds into 8 4-inch pie plates; trim excess. With a fork, crimp the edges, and then prick the bottom of the dough all over. Refrigerate 30 minutes.
Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let the shells cool completely.
Divide the filling among the shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve the pies warm with whipped cream dusted with ground cardamom.
MAKES EIGHT 4 – INCH PIES