Here’s a great recipe from The Farmer’s Shed in Lexington, SC!

1 cup dry blackeye peas
1½ quarts water
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
5 cups water
1 lb. chopped collard greens
½ lb. diced smoked ham
28 oz. can diced tomatoes
2 teaspoons salt or to taste
½ teaspoon black pepper
2 teaspoon hot sauce

Soak dry blackeye peas overnight in 1½ quarts of water. Drain.
Sauté onion in olive oil until tender. Add garlic and sauté for one minute.
Add water, peas, collards, and ham and bring to a boil. Simmer for 30 to 40
minutes or until peas are tender. Add tomatoes, salt, pepper, and hot sauce
and simmer for 30 minutes. Taste for seasoning. Pass the hot sauce for those
who like more spice.
Yield: 6-8 serving

Contacts

farmersshed.com

farmersshed@windstream.net

The Farmer’s Shed
2514 Augusta Highway
Lexington, SC 29072

803-996-0700

Yula’s Oven Roasted Lamb Stew

2 pounds lamb (shoulder or leg are fine to use), cut into large chunks, bones may be left in, but trim away the excess fat.
2 pounds medium sized potatoes, peeled and quartered
4 pounds medium sized yellow onions, peeled and quartered
4 pounds plum tomatoes, quartered
4 teaspoons ground cumin
1/3 cup olive oil
Salt and pepper

Preheat the oven to 375 degrees. Cut the lamb into large chunks, at least two inch cubes or larger. Remove any excess fat and discard it. Salt and pepper the lamb and place it in a large roasting pan. Add the quartered potatoes, onions, and tomatoes to the roasting pan and sprinkle with four teaspoons of cumin. Pour the olive oil over the meat and vegetables, and stir with a large spoon to combine. When all ingredients are combined, give one additional generous sprinkle of salt and pepper over the whole pan. Cover the roasting pan with a lid or foil and bake in a 375 degree oven for a total of three hours. After one hour, uncover the pan, stir the contents, recover and roast for another hour. At the end of the second hour, remove the foil, turn the lamb brown side down and bake uncovered for another hour. This will allow the water that has come from the vegetables to braise the ingredients and ultimately reduce to a small amount of flavorful gravy. During the final hour, check and turn the meat periodically as it browns. When the Tavas is done, all the lamb will be browned and soft, the potatoes tender and the onions and tomatoes will be soft and savory. Serves 6-8

This week Spotted Salamander Catering brings us the recipe for a southern favorite: Tomato Pie.

SPOTTED SALAMANDER’S TOMATO PIE

• 5 South Carolina grown tomatoes, peeled and seeded
• 1 (9-inch) prebaked deep dish pie shell
• 1/2 cup fresh grated parmesan
• 1/2 cup cream cheese
• 3/4 cup grated cheddar
• 1/2 cup dukes mayonnaise
• 1/2 tsp. dried basil
• 1/2 tsp. granulated garlic
Salt and pepper

Directions
Peeling Tomatoes
Boil a pot of water (enough to completely submerge the tomatoes)
Cut out the tomato cores
Drop the tomatoes into the boiling water
Boil for 15-30 seconds, just until the skin around the core starts loosening, or until the tomato splits
Drop the tomatoes into a bowl of cold water
Peel the tomatoes

Seeding Tomatoes
Cut the tomato in half
Over a strainer set in a bowl, squeeze half of the tomato in one hand and pull the seeds out with the other
Discard the seeds, but retain the juice
Use tomato and juice in your favorite bloody mary recipe

Preheat oven to 350 degrees F.
Layer the tomato in pie shell. Season with salt and pepper. Combine the grated cheeses, cream cheese, mayonnaise, basil, garlic, and a little more salt and pepper. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

If you love greens as much as we do, you’re gonna love this delicious recipe from Chef Fatback Walker, from Mac’s on Main: http://www.macsjazznblues.com

Mustard and Turnip Greens

2 lbs of fresh Turnip greens with roots (Available Oct. – May)
2 lbs of fresh Mustard greens
3 Large Pieces of smoked turkey wings
2 oz of salt

In a large sauce pan bring smoked turkey wings and salt to a rapid boil then
turn down the heat to a simmer. While this going on wash and de-stem as
much as possible the Turnip greens. Place Turnip greens in the sink wash
with cold water and salt. Do the same to the Mustard greens and mix together
in the sink. Cut both ends of the root balls off wash them and place in the
pot. You may have to repeat the washing two or three times. When you are
done washing the greens place them in the pot where the turkey wing broth is
simmering and continue to cook until tender approximately 2 hours.
Enjoy them with some fresh red onion and apple cider vinegar.

Seared South Carolina Triggerfish
Broccolini, Butternut Squash, Wild Mushroom Farro, Salsa Verde

Anson Mills Farro:
Soak the faro for two hours before cooking in water.
2 cups Farro
2 ½ cups chicken stock or water
1 Thyme sprig
1 Bay leaf
Salt and Pepper to taste
Cover soaked Farro with stock, add bay leaf, thyme, and 2 Tbsp butter. Simmer for about 45 minutes to 1hour or until Farro Is swollen with some berries popped like wild rice.( You can do this ahead of time if you wish, then spread in a thin layer and cool in fridge.)

Salsa Verde:
1 bunch Italian Parsley
2 Tbsp Mint
2 Tbsp Basil
3 tspn Dijon Mustard
2 anchovy filet
12 capers rinsed
1 clove garlic
Extra Virgin Olive Oil
Chop the anchovy, capers and garlic together, add to food processor bowl. Chop herbs liberally, then add to food processor. Turn processor on while slowly streaming oil, until the herbs make a green paste. Add mustard and pulse once more to combine. Add more oil until the paste is a little loose, but not runny. Season with salt and pepper to taste.

Triggerfish:
Pat filet dry with paper towel. Season liberally with salt and pepper. Add canola oil to pan just to coat. When a faint smoke rises from the pan it is ready for the fish. Once golden brown, about 2 to 3minutes, flip with spatula, and cook on underside for 2 minutes longer. The fish should feel firm once totally cooked. Careful not to cook too long or the fish will be dry.

Assembly:
In a sauté pan, add pat of butter. Add vegetables, let heat for 1 minute. Add faro and toss to combine. Allow the mixture to heat for a minute or two, while stirring every few seconds. Add a pat of butter and season with salt and pepper. Place faro mix on plate, top with fish, and spoon sauce around. Eat and enjoy.