FARM TO TABLE: RECIPES FROM INDIAN RIDGE
Editor’s Note: Those who may not have known the story, we introduced Indian Ridge Farm & Bakery at the beginning of the summer season with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony or their lovely interns every Friday at the Indian Ridge stand at the Telluride Farmers Market. (Through October.) You can join their CSA farm, which now feeds 65 families, online. This weekend, with the Telluride Film Festival in town, there’s be lots of popcorn cooking and for many folks, not much else. So save this one from Barclay and for other recipes from Indian Ridge, go to Our Writers and click on her name.
It is the time of year when the garden is producing a wide variety and abundance of beautiful summer vegetables. The possibilities in the kitchen are endless. It’s proof that we can feed and sustain our bodies here at 7,000 feet (in Norwood) in the Rocky Mountains.
One of our interns, Jenny, writes:
“We know you’ve been bombarded with chard this season, so here’s a lovely farm favorite recipe from the “Hell’s Backbone Grill” cookbook to help ameliorate any possible recipe-block. I also included a recipe inspired again by Kim Richard – beet hummus. Personally I love beets. While not the most versatile vegetable, it brings a richness and depth to any dish. As Tom Robbins eloquently stated:
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”
Dreamy-Creamy Swiss Chard
1 ½ tablespoons butter
1 cup diced onion
1 tsp. minced garlic
1 pound Swiss chard, chopped into thin ribbons
1 ½ cups heavy cream
½ cup grated Parmesan
1 cup breadcrumbs
½ tablespoon fresh tarragon
1 ½ tsp salt
1 tsp coarse ground pepper
Melt butter in a large saucepan. Sautee onion until golden. Add garlic and cook for several minutes. Add chard and stir. Pour in cream and let simmer for roughly 5 minutes. Add cheese, crumbs, tarragon, salt and pepper.
Gently stir to combine. Cook for 10 more minutes occasionally stirring.
Salt and pepper to taste.
Beet Hummus Recipe
½ pound beets (about 4 medium sized beets), scrubbed clean and cooked, peeled and cubed*)
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small garlic clove, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (about 2 lemons)
Generous pinch of sea salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops (and save for another meal!), scrub the roots clean and put them in a covered dish with ¼-inch water in a 375 F oven. Cook until easily penetrated with a fork or knife.
Place all ingredients in a food processor and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Serve with pita chips, crostini’s with goat cheese and shaved mint or slice cucumbers!
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
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