Thanksgiving Y'all!

Hey everyone.  It is that time again.  Time to start thinking about what we are going to make for Thanksgiving. And here at Weiser Family Farms we take Thanksgiving very seriously.  As proud suppliers of all kinds of root veggies, we love love love this holiday more than any other.  Every week until Thanksgiving we are going to be sharing one recipe with you focused around one of our many crops.  This week, the crown jewel of Weiser Farms: the potato.

Now everyone makes mashed poatoes, and I totally get why (they are delicious).  But why not try something a little new this year?  Check this simple and delicious recipe out:

Roasted Truffled Fingerling Potatoes*

2 lbs ½ inch thick fingerling potato (we used purple peruvian, red, and yukon gold) rounds
1 tbsp olive oil
Salt + pepper
Coarse sea salt
Truffle oil

Preheat oven to 450. Toss potato rounds in olive oil and salt and pepper to taste. Bake for 20 minutes, until potatoes pierce easily. Lightly drizzle with truffle oil and top with coarse sea salt

*borrowed from the Sunday Suppers blog.  

Let's Talk Kabocha

I don't mean to pressure you guys, but it is Fall and you really need to jump on this squash thing.  Sure Halloween is coming and everyone has pumpkins in the back of their minds, but did you know Kabocha means pumpkin in Japanese?  It's true.  Did you also know you can eat the skin on a Kabocha squash?  Seriously!  And hey Thanksgiving isn't that far away; maybe we should all start to test kitchen some dishes for the family.  So check this out: our friends (well, everyone's friends) at PBS posted this delicious recipe for mashed Kabocha squash.  It sounds good and looks just lovely.  The bright orange color is very Fall, very Halloween, and who knows...maybe very Thanksgiving in a month?

Mashed Kabocha

Ingredients

1 medium kabocha pumpkin (2-3 pounds)

6 tablespoons unsalted butter

3/4 cup half and half

1 teaspoon salt

100 grams gruyere cheese, shredded

Ingredients1 medium kabocha pumpkin (2-3 pounds)6 tablespoons unsalted butter3/4 cup half and half1 teaspoon salt100 grams gruyere cheese, shredded

Directions

Cut the pumpkin in half and scoop out all the seeds and pith. Peel all the green skin off the pumpkin and cut into 1” chunks. Prepare a steamer and steam the pumpkin until tender (15-20 minutes).

Mash the steamed pumpkin, or pass it through a potato ricer. In a microwave safe bowl, combine the butter, half and half and salt and heat for 1 minute, or until the salt and butter are melted.

Pour half the heated cream mixture into the mashed Kabocha and stir to combine. Continue adding the cream mixture and stirring until you are happy with the texture (you may not need all of it). Add the cheese and stir to combine.

Yield: 6-8 servings

Alex's Lemonade Dinner in Tehachapi

On Saturday, 8/25 we were honored to host a dinner for Alex's Lemonade at our Farm in Tehachapi.  Chefs Suzanne Goin, Neal Fraser and Paul Kahan all donated their time to raise money for Alex's Lemonade at this farm dinner.  Alex's Lemonade is a foundation that fights childhood cancer.  It was a amazing event for a great charity!  Check out the pictures of the event below and head on over to the Alex's Lemonade's website to learn more about this great charity.

All photos are curtesy of Daniel Beaman Media

Grilled Shishito Peppers

Well the Fourth of July has come and gone.  But don't feel down, there is still Summer fun to be had!  What is another great thing to do in the Summer?  Grilling of course.  But before you put the meat on the grill, try this on for size: grilled Shishito Peppers.  

Have you tried our new Shishito Peppers yet?  They are small crinkly green peppers orginally from Japan.  They are deliciously mild and sweet peppers, which make them perfect to just throw on the grill and then pop them in your mouth.  Check out the super easy recipe below:

Grilled Shishito Peppers*

• 1/2 pound shishito peppers, washed and thoroughly dried
• 1 tablespoon olive oil
• 1/4 teaspoon togarashi**
• Coarse sea salt, such as fleur de sel or Maldon

1. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
3. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

 **Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.)

*Recipe courtesy of Chow.com

Happy 4th!

Happy Forth of July everyone!  We have a great recipe for red, white and blue potato salad with Fingerlings.  Give it is a try this Forth.  You won't be sorry.

Red, White, And Blue Potato Salad:

• 2 cups peewee Russian Banana Fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups peewee French Fingerling potatoes, quartered (about 10 ounces)$
• 2 cups peewee Purple Fingerling potatoes, halved lengthwise (about 10 ounces)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 hard-cooked large eggs, finely chopped $
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil $
• 1 1/4 teaspoons salt $
• 2 teaspoons Dijon mustard $
• 1/2 teaspoon freshly ground black pepper $
• 1 garlic clove, minced

1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.