Farm-To-Table Dinner with Farmer Ross

Learn how to have you own farm-to-table dinner with items grown right here in Harvest.

The family farming heritage is what inspired Harvest. In so many ways, gardening nourishes the soul of our community.  Farmer Ross is the heartbeat of the Harvest gardens. His passion to help others learn and grow their own produce is evident by how much time he spends with neighbors.

Recently, Farmer Ross hosted a farm-to-table dinner. More than 90% of the ingredients were grown right here in Harvest.  Farmer Ross not only showed our neighbors how to grow produce but how to turn it into a meal for their family.

Below are the recipes from the dinner.  What will you grow?

Carrot Bisque

Makes 4 servings

Ingredients:

• 1 Yellow Onion
• 3 cloves of Garlic
• 2 lbs Carrots
• 2 tbsp Maple Syrup
• 1 qt. Veggie Broth
• Salt to taste
• 2 tsp each of Basil & Oregano

Cooking:

1. Dice onion and garlic. Add to a pot with a pinch of salt. Sauté until translucent and slightly brown on medium-low heat.
2. Add veggie broth and chopped carrot slices and cover. Cook until carrots are soft.
3. Puree in food processor until smooth. Put back in pot. Add basil and oregano and cook over low heat for another 5-10 minutes.
4. Ladle into bowls and enjoy!

Spaghetti Squash & Meat Sauce

Makes 4 Servings

Ingredients:

• 2 Spaghetti Squash
• 2 lbs Roma Tomatoes
• 1 yellow onion
• 4 clove garlic
• 1 lb local ground beef
• 2 tbsp olive oil
• Salt to taste
• 1 tbsp basil
• 2 tbsp oregano

Cooking:

1. Preheat Oven to 400 degrees Fahrenheit. Cut Spaghetti Squash in half lengthwise and scoop out the soft middle and seeds with a spoon.
2. In a baking dish, add 1” of water. Place halved spaghetti squash cut-side down in the baking dish. Cook in oven for 30-45 minutes or until squash or soft.
3. While squash are cooking, sauté garlic and onion in a pan with the olive oil and a pinch of salt. Cook until translucent and slightly brown over medium-low heat.
4. Then dice the Roma Tomatoes and add to onions and garlic. Then add oregano and basil. Cover and simmer for 15 minutes or until tomatoes are mushy soft.
5. Puree in food processor until smooth.
6. Brown the ground beef in pan over medium heat. Once cooked, add sauce and allow to simmer together for at least 5 minutes.
7. Once spaghetti squash are cooked, allow to cool and scrape out the insides with a fork. It will scrape out in strands or noodles, like spaghetti.
8. Plate the squash noodles then top with the meat marinara sauce and enjoy!

Fig Pie

For the 2 Crusts:

• 6 oz (1.5 sticks) of unsalted butter – very cold
• 1/3 cup coconut oil
• 1.5 cup quinoa flour
• 1.5 cup whole wheat pastry flour
• 1 tsp salt
• 1 tbsp coconut sugar
• 6 tbsp ice water

Preparation:

1. Dice butter. Combine all ingredients except the water in a food processor, stand mixer, or by hand.
2. Add 4 tbsp of water. Then mix 1 tbsp of water at a time until dough can stick to itself.
3. Allow dough to rest in fridge for at least 30 minutes.
4. Once rested, roll dough out to a 1/8” circle. Place in formed pie pan or baking dish.

For filling:

• 2 cups fresh figs – Or use 2 ¾ cup fig preserves and don’t add the ¾ cup sugar in recipe.
• ¾ cup sugar
• 3 eggs
• 1 tsp corn starch
• 2-3 tbsp lemon juice
• 1 tbsp cinnamon
• 2 tbsp flour – I used whole wheat pastry
• 1 tbsp coconut oil

Cooking:

1. Preheat oven to 375 degrees Fahrenheit.
2. Puree figs in food processor.
3. Thoroughly mix all ingredients together in bowl.
4. Pour mixture in pie pan and cook in oven for 30 minutes or until the filling is bubbling and curst is golden-brown.
5. Allow to cool and enjoy!