DON'T HIRE A CATERER: VEGANUARY

By Georgette Farkas

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

Poached Leeks with Beet Vinaigrette (vegan)
Poached Leeks with Beet Vinaigrette (vegan)
Citrus Salad with Mango Sorbet, Pomegranate, and Mint (vegan)
Citrus Salad with Mango Sorbet, Pomegranate, and Mint (vegan)

A Caterer's Tips for Entertaining: Celebrating Veganuary

Have you heard of “Veganuary”? It’s a first for me, but Great Performances has long been at the forefront of plant-based cooking and celebrates this January innovation encouraging people to embrace a plant-based lifestyle. While I’m not ready to convert, I’m trying on “Veganuary” on for size as a culinary challenge and a fresh take on a few favorite winter dishes. In these recipes, you won’t find meat substitutes or veggies masquerading as beef. It’s not about depriving yourself, but rather celebrating flavor filled fruits and vegetables. No resolutions required.

For some dishes I’ve provided complete recipes, for others, just the broad strokes and tips you’ll need to assemble the dish and make it your own.

Veganuary Menu

Poached Leeks with Red Beets and Walnuts

Butternut Squash and Radicchio Farrotto

Citrus Salad with Citrus Zest Confit, Pomegranate, Mint, and Mango Sorbet

Three Ways to Think Like a Caterer

  1. Consider Contrast. Explore ways to incorporate contrasts in flavor, texture, color and even shape. This makes for menus that delight the eye as much as the palate. That said, avoid adding ingredients solely for aesthetic purposes. Everything on the plate should contribute to a dish’s flavor or texture.
  2. Shop Strategically. Don’t hesitate to incorporate “purchased” items to finish a dish, cutting back on your time in the kitchen, not to mention the number of ingredients and storage space. We want to make your home entertaining a pleasure.
  3. Create Kits. Caterers prepare each dish as a “kit” of components that can be prepared ahead and even assembled or plated in advance. This approach can facilitate your home entertaining, leaving as few steps as possible to complete just before serving.

Veganuary Recipes

Poached Leeks with Red Beet Vinaigrette Recipe

Get the recipe for poached leeks here

Until now, I had served only the classic French bistro version, typically made with chopped hard-boiled egg and crispy bacon, dressed with a good, mustardy vinaigrette. For this ‘Veganuary” version, I’m using beets instead of eggs, and for the crunchy richness, toasted walnuts in place of bacon.

Applying Our Tips

Consider Contrast. The beets check several boxes in the caterer’s bag of “tricks” by way of flavor, as well as a bright pop of color and texture that lends itself to slicing and dicing in a number of shapes. For a fun presentation, I’ve sliced them in disks, diced some in small cubes and pureed some to add to the vinaigrette, where the dish finds its acidic contrast to the vegetable’s natural sweetness.

Shop Strategically. Although you could easily prepare beets at home, cooked beets are an item I wouldn’t hesitate to grab from the grocery shelf. You can find them in the packaged section in the produce department at your grocery store.

Create Kits. As you prepare the component of the dish, package them as a kit to make assembly quick and easy the day of your event. For this dish there are five components. Label each one so as not to forget any!

Make Ahead (Creating Kits)

Each component can be prepared several days in advance. Before serving, bring to room temperature.

  • Poached Leeks. trim the root end. Many recipes call for trimming the dark green tops, but much of that has been cut away before the leeks reach the store. Trim away only tops that are damaged. Split leeks lengthwise without cutting them all the way through and rinse very well under cold running water to remove dirt. Poach leeks in well salted boiling water. The water should taste like the sea. Cooking time will depend upon the leek’s thickness. They should be tender and easily pierced with a knife tip. This is a vegetable that is not appealing al dente. Drain well, pressing out any excess water. If preparing ahead of time, be sure to drain again just before serving, placing them on cloth or paper towel to absorb liquid.
  • Cooked and Cut Beets. Reserve a beet for the vinaigrette. Cut remaining cooked beets in a variety of shapes, such as disks and cubes, to make for artful plating.
  • Red Beet Vinaigrette. To prepare the beet vinaigrette, use two tablespoons pureed cooked beet per one cup of vinaigrette.
  • Toasted Walnuts. Maximize flavor and crunch, always toast nuts before adding them to a dish. To toast walnuts, place in 350 degree oven for 6 to 8 minutes. Check frequently to ensure they don’t burn.
  • Lettuce or Bitter Greens. Garnish with bitter greens for flavor, texture and color. Frisée is a classic to pair with leeks, but spinach or arugula are also great options. Wash and dry the greens, roll gently in a paper towel, and store in a bag in the fridge.

To Assemble

  • Serve this dish at room temperature, not ice cold. Remove components from refrigerator an hour or two before serving. While they are delicious at room temperature, also consider serving poached leeks very gently warmed in the oven for just a few minutes, or even in a microwave.
  • Brush leeks lightly with olive oil just before serving to give them an appealing sheen.

Butternut Squash Farrotto

Get the recipe for butternut squash farrotto here

Yes, you can make risotto and farrotto ahead of time. Most restaurants and caterers do. The trick is to cook it ahead to about 80 percent of it’s doneness. Then finish the cooking by incorporating hot stock just before serving. Be sure to remove the pre-cooked farrotto from refrigerator at least an hour before completing the dish. This applies to most cooked foods to be finished or heated.

Applying Our Tips

Consider Contrast. Here again, contrasts in flavor, texture and color take this recipe up a notch. You could simply cube all the squash to cook in the farrotto. Reserving some to slice and roast separately makes for appealing color and texture contrasts in the dish, not to mention a sophisticated plating option. The bitterness of the radicchio provides a welcome counterpoint to the squash’s natural sweetness.

Shop Strategically. While you can roast the pumpkin seeds at home, purchasing them roasted and salted would save a step in preparing this garnish that adds a nutty crunch to the dish. Although we highly recommend you purchase a whole butternut squash and roast it yourself, you can also find pre-cubed butternut squash in your produce department.

Create Kits. This dish lends itself well to preparing almost completely and finishing the day of your event

.

Make Ahead (Creating Kits)

Each component can be prepared several days in advance. Before serving, bring to room temperature.

  • Butternut Squash. Reserve some roasted slices or cubes of butternut squash for garnish.

  • Farrotto. Prepare the farrotto, being careful to cook until it’s 80% done. Cool and store in a container until the day of your event. Reserve remaining sock in a container.

  • Pumpkin Seeds. Roast the pumpkin seeds (unless purchasing prepared) and store in an air tight container.

  • Radicchio. Slice the radicchio and store in a loosely wrapped bag.

To Assemble

  • Remove the pre-cooked farrotto from refrigerator at least an hour before completing the dish.

  • Bring the sock to a simmer and complete cooking the farrotto.

  • Add the radicchio (if using), and stir until just wilted. Season with salt and pepper and serve in a warmed serving bowl. Garnish with reserved butternut squash, sprinkle with pumpkin seeds, and serve.

Pro Tip

The nutritional yeast adds a note of umami. Use it in place of parmesan cheese if you are embracing the spirit of Veganuary.

Citrus Salad, Mango Sorbet, Pomegranate and Mint

Get the recipe for the citrus zest confit here

A deliciously refreshing dessert featuring bright citrus, tangy citrus zest confit, crunchy pomegranate arils, and cool mango sorbet. Although the citrus zest confit takes a bit of time to prepare, it transforms the dish and keeps for several weeks to be used in other dishes.

Applying Our Tips

Consider Contrast.

Contrast in flavors, textures, shapes and colors are the trick, even in this simple citrus dessert. I’ve purposely chosen three citrus varieties for this dessert: pink grapefruit, blood orange and classic orange for their very different flavors, colors, and sizes.  The pomegranate seeds provide a pop of bright red color and crunch.

Shop Strategically.

An ice cream machine is a luxury, not to mention finding the time to use it. I’m happy to reach for store bought in a pinch. For this dessert, I suggest mango sorbet as a delicious contrast to the acidity in the fresh citrus. Also look for pomegranate arils in the grocery store rather than purchasing a whole pomegranate to prepare.

Create Kits. This dish lends itself well to preparing almost completely and finishing the day of your event.

Make Ahead (Creating Kits)

Prepare the components a day in advance and keep chilled (citrus, confit, zest, mint) or frozen (sorbet).

  • Citrus Zest Confit. The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s an item I keep on hand as a finishing touch for salads and desserts and even as a garnish for charcuterie and cheese plates. If you’re preparing it the day before for this dessert, you can zest your fruit before peeling and slicing. Find the recipe here.
  • Fresh Citrus. Peel and slice into disks the citrus fruit up to a day ahead and refrigerate in an airtight container.
  • Sorbet. Don’t hesitate to scoop the sorbet ahead of time, early in the same day and store covered in the freezer. Be sure to dip your scoop in hot water between each scoop to assure a smooth finish. This is a step you’ll be happy not to trouble with at the last minute when assembling dessert plates. This is a standard caterers’ approach when preparing to assemble a large number of complex dessert plates that must reach guests in minutes.

To Assemble

  • Arrange the citrus slices, overlapping the slices, on individual plates.
  • Decorate with mint leaves and pomegranate arils.
  • Drizzle with citrus zest confit, putting a teaspoon to the side of the slices to provide a nest for the sorbet.
  • Add the sorbet and serve immediately.

Pro Tips

  • Chill your plates to keep the dessert cold as you plate and serve.
  • Keeping your knives sharp makes all your slicing and dicing easier, faster, and more efficient and produces a neat finish to cut surfaces. This is especially true when it comes to peeling citrus to slice into wheels.
  • While the days of garnishing dessert plates with mint sprigs only to be discarded are a thing of the past, here the fresh mint leaves are added for flavor that marries perfectly with citrus.
  • Use every part of the fruit for maximum flavor and minimize waste! While this citrus salad would be perfectly nice without the zest confit, it would be a crime to discard the zest. So confit it, add it to the salad and store the rest for future use.

2022 KATCHKIE FARM IN REVIEW

By Jon Ronsani

Katchkie Farm is Great Performances’ NOFA-certified organic farm located in upstate New York. A source of ingredients and inspiration, it is managed by Jon Ronsani who lives on the farm with his wife Jen and three children. Each year, Katchkie Farm offers a CSA available at select Great Performances locations for community pickup and at participating workplaces. To learn more and find out how to participate in the CSA, visit our farm site by clicking the link here.

The farm fields are covered in snow as the earth beneath lies in its deep winter slumber. Walking across them, following deer tracks with my children, one would never know the visible vitality that the earth held many months ago. This seems like a different farm from the ever fruitful one that bore so much in the summer sun. Now the farmers breathe deeply in the frosty air and take a moment to enjoy the sparkling of the snow and their children’s laughter.

Wintertime is upon the farm, and it is the time the course is mapped for the next season. However, before the course onward is charted, the course already traversed must be weighed in upon. The metrics are garnered through all of our weekly harvest records and compared to those that were anticipated before planting. Some crops were on target, some were below, and others exceeded expectations. One of those crops that did not exceed expectation was also one my favorite stories of the growing season. This year was the first time we have attempted to grow popcorn during my tenure on the farm. The first attempt at growing any crop is usually more of a learning experience than anything else. This was no exception. The variety “Dakota Black” was chosen for its superior eating quality as well as its open pollinated nature, which would allow us to save seed if it was a good fit for the farm. Much care was taken into preparing the soil for planting and tending the crop to reach its full potential. My two sons even got involved in pulling weeds under the tree like canopy that the leaves developed by mid-summer. Once we got close to harvest time, every critter within walking distance decided to make a visit to the farm. Foxes would stop by and pull whole ears off the stalks and take them back to their den for their winter store of food. Grey squirrels and red squirrels were dragging ears back to their trees to shell and store the kernels away safe and sound. Crows would stop by to perch on the corn stalks and peck kernel after kernel off of the ears. All in all, we harvested an armful or two of ears, but the fact that so much diversity abounds on the farm is another way for us to tell we are not producing our crops at the expense of nature.

Our two most outstanding crops this year were our field tomatoes and sweet potatoes. The prior year brought endless summer rains that hampered the development of these crops substantially, but with all the heat and irrigation available this year, we had bumper crops. There were days in August that were solely dedicated picking tomatoes. Crate after crate would be filled in the warm summer sun, staining our hands and shirts greenish black from the sap of the plants. This was everything that was hoped for and even more. The sweet potato crop shared equal success. Little by little the plants grew and made a vibrant green carpet of leaves catching all of the warmth of summer, bringing it down into the earth to produce the vibrantly colored roots. Crate after crate was filled with them and stored, until our cooler could hold no more sweet potatoes.

The course for the 2023 growing season is slowly coming together. Finding a balance between what is wanted, what grows well, what is profitable, and what will contribute to the health of the farm is the puzzle that must be put together every year. Finding a hibiscus that will flower in Upstate NY, planting more chicory, cauliflower, broccoli, and herbs would be wonderful pieces to add. 2023 will also bring my wife Jen into the fields and greenhouses to add a flower element to the farm. With all of the potential, I look forward to embarking on the journey ahead.

Happy Holidays from Great Performances

It’s time we catch our breath!

Another year, filled with the unexpected and unforgettable. Through it all, it’s the people around us who enrich our days,
help us through the challenges, and are there to celebrate the moments.

From all of us at Great Performances, Happy Holidays and Best Wishes for the New Year!

We also have a gift for you: a collection of recipe cards written and designed by Micha Bentel, our creative director. These recipes are perfect for entertaining at home.

Micha Bentel Vegetarian Cookbook Holiday Gift

JANUARY FOOD FESTIVAL: BLOOD ORANGE MARMALADE

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, we’re celebrating Blood Oranges! Winter is citrus season for us, and we love the crimson hues and raspberry-like flavors of Blood Oranges. Look for them in your local grocery store from December through March. The skin will often appear uniform and orange in color, but occasionally the dark reds can be seen on the rind, depending on the variety.

Micha Bentel, Creative Director at Great Performances, taps into her culinary training and experience as a chef in developing this recipe. Although this recipe calls for Blood Oranges, you could easily swap in other citrus fruits although you won’t have the same bold, orange-red color.

Delicious on its own spread on toast, the sweet, sour citrus pairs delightfully with variety of cheeses from mild cream cheese and burrata to pungent gorgonzola and stilton.

Just in case you need another way to use the Blood Orange Marmalade, Micha also shares a delicious recipe for savory, sweet, sticky Blood Orange Marmalade Glazed Chicken Wings.

We do recommend some special equipment for this recipe including a candy thermometer and canning jars and lids, although you could do without if you plan to eat the marmalade quickly.

Blood Orange Marmalade Recipe

Yield: 40-50 ounces (5-6 8oz jars)

INGREDIENTS

  • 3 lbs blood oranges
  • 6 to 8 c water 
  • Pinch of salt
  • 1 lemon, juiced
  • 5 to 6 c sugar 

SPECIAL EQUIPMENT

  • 6-8 qt pot 
  • 5-6 (8oz) sanitized canning jars and lids 
  • Candy thermometer 
  • Ceramic plate chilled in the freezer for testing

PROCEDURE

  1. Completely clean and sanitize your equipment and place a ceramic plate in the freezer.
  2. Thoroughly wash the blood oranges, scrubbing off any residue on the outside.
  3. Halve your oranges, then slice into half-moons about ¼ – ½ inches wide. Remove seeds and discard, or tie into a cheese cloth.
  4. Add blood orange slices (and optional seeds) to 6-8 quart pot with 6 cups water and lemon juice.
  5. Bring the mixture to a boil and let it boil for at least 30 minutes until the peels are completely soft and cooked through. This mixture should be juicy and not watery.
  6. Remove the cheese cloth with the seeds and squeeze it to release any of the milky substance (pectin).
  7. Measure the blood orange mixture and add 1 cup of sugar for every cup of mixture.
  8. Clip the candy thermometer to the side of the pot and bring the mixture back to a boil, stirring often to prevent burning or sticking to the bottom of the pot.
  9. Once the temperature reaches 218˚ F, test doneness on the frozen plate. Drop a dollop of jelly on the plate, wait 30 seconds and run your finger through it. If the jelly created ripples, it is done; if it remains syrupy then you should cook it longer. 
  10. The marmalade should set anywhere between 218-222F 
  11. When ready, take the marmalade off the heat and fill the jars leaving ½ inch of space at the top. Add the lid, pressing down on the lid as you close it tightly. Allow to cool completely. Leave jars at room temperature and use any time! Once opened, the marmalade should be refrigerated.

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DON'T HIRE A CATERER: HOLIDAY PARTY EDITION

By Georgette Farkas

Georgette Farkas, is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares some of her tried and true tricks for hosting a party at home and making it look — and feel — effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

At some point during the holidays you’ve thought about having a few friends over for drinks. You consider the effort and then roll over and go back to sleep. Yes, you could hire a caterer, but here are a few tips and even a recipe from the pros at Great Performances that will have you emailing invitations with confidence. Whether you make these items yourself or use our hints for dressing up purchased versions, they will elevate your entertaining game with style and flavor.

Can you get away with serving something as simple as dips and crudités? YES! With a few clever twists. Your homemade hummus is no doubt delicious. Yet whether you choose to make it yourself or to set out a store-bought version, add color and flavor for this fresh new take. Create two separate versions by dividing your hummus in half and mixing one batch with beet juice or puree and the other with a puree of fresh greens and herbs. For the beets, purchase beet juice or cook fresh beets, puree in a food processor and season with salt. Incorporate a little bit at a time into your hummus to achieve your desired flavor and color. We suggest approximately one part beets to three parts hummus. For the green version, choose any fresh leafy greens such as spinach, chard, or kale. If you have fresh herbs on hand, such as thyme, tarragon, basil, or parsley, by all means add these as well. Blanch the greens in boiling salted water, shock in ice water, wring them out removing as much water as well as possible, puree along with the herbs and add to the second batch of hummus. Again, use approximately one part greens to three parts hummus, adjusting to achieve your desired flavor and color.

As a dipping vegetable, consider daikon, an unexpected option in place of the typical carrots and celery. If you have access to out of the ordinary vegetables such as purple ninja radishes or watermelon radishes, these will add even more color and a peppery kick. Cut in thin slices and preserve in ice water until just before serving.  If thinly sliced enough, the daikon slices will curl a bit around the edges for a slightly frilly effect. Place your bowls of pink and/or green hummus in the center of a large serving tray surrounded with a hallo of daikon or radish rounds, for a striking and sophisticated effect.  

Use these same components, colored hummus and watermelon radish or daikon slices, to create an artful tray of hors d’oeuvre. Here’s where a simplified take on using a professional chef tool comes in handy. Enter the pastry bag! Only truth be told, no need for the professional version, as a plastic baggy will do. Fill the bag about halfway with colored hummus, pushing it down toward one corner. Wrap the remainder of the bag tightly to form a cone shape. Use scissors or knife to snip about a quarter inch off the bottom corner of the bag, and voila, you have a filled pastry bag. Use it to pipe about a teaspoon full of hummus neatly onto each radish slice. This calls for one last caterer’s “trick”, really just another way to add flavor, color and texture. We have an array full of pickled vegetables on hand here in our catering kitchen, not only to preserve them at their peak, but also to add artful finishing touches. My go-to is pickled red onion. Dice finely and add a tiny bit on top of the green hummus filled radish slice for a brilliant pop of pink, not to mention a welcome bit of acidity and crunch. A jar of pickled red onion will keep refrigerated for weeks. And once you have it handy, you’ll find yourself tossing it into salads and layering it in sandwiches and more.

LIZ'S LIST OF GIVING 2022

By Liz Neumark

New York is home.  And it is a big, complex, kind, tough, and indomitable city. 

It showers some with riches while being ground zero to suffering, hunger and hardship for far too many of our neighbors.

The pain is both in plain sight and invisible.  We are a subway stop, a quick walk or just around the corner from the widest range of realities.

Supporting the nonprofits that help our neighbors and our city is important to all of us. 

We each have causes that speak to our hearts be it anti-hunger, the arts, community health, homelessness, addiction, education, children or the elderly. 

Here is a short list of some organizations I do my best to help support along with an invitation to you to learn more about them. 

The Sylvia Center

The Sylvia Center educates young people on the connection between food and health.

We help children and teens take control of their health through better food choices, and encourage them to be healthy food advocates in their communities.

Donate Today

GrowNYC

For over 50 years, we have believed that everyone can make a positive impact and that collective action is necessary to secure a clean & healthy environment for future generations.

Donate Today

CityMeals

Citymeals on Wheels provides a continuous lifeline of nourishing meals and vital companionship to our homebound elderly neighbors.

Donate Today

The Fund for Public Housing

The Fund for Public Housing enhances the lives of NYCHA residents and uplifts the importance of public housing to New York City.

Donate Today

Open House New York

Open House New York promotes unparalleled access to the city—to the places, people, projects, systems, and ideas that define New York and its future.

Donate Today

Bronx River Alliance

The Bronx River Alliance serves as a coordinated voice for the river. We work in harmonious partnership to protect, improve and restore the Bronx River corridor. Our goal is to make a healthy ecological, recreational, educational, and economic resource for all communities through which the river flows.

Donate Today

Bronx Museum of the Arts

The Bronx Museum of the Arts is a contemporary art museum that connects diverse audiences to the urban experience through its permanent collection, special exhibitions, and education programs. Reflecting the borough’s dynamic communities, the Museum is the crossroad where artists, local residents, national and international visitors meet.

Donate Today

The Knowledge House

The Knowledge House (TKH) was founded in 2014 to close the gaps in the education­-to-­employment pipeline by leading digital skills training in coding and design for underserved young people in the Bronx. TKH combines technology training, career support, and a comprehensive network of partners to help disconnected job seekers secure rewarding careers in the tech economy and become financially independent. TKH aims to lift entire communities out of poverty by creating a pipeline of talented and capable workers equipped with the technology and skills that provide economic opportunity, living wages, and career mobility.

Donate Today

West Side Campaign Against Hunger

West Side Campaign Against Hunger is on a mission to alleviate hunger by ensuring that all New Yorkers have access with dignity to a choice of healthy food and supportive services.

Donate Today

Bronx Community Foundation

The Bronx Community Foundation is the first and only community foundation in The Bronx, solely dedicated to delivering resources to the borough.

The Bronx Community Foundation supports and invests in community power to eradicate inequity and build sustainable futures for all Bronxites.

Donate Today

OUR FAVORITE PHOTOS

November 2022

It’s been an incredible November. We held dozens of events, and through it all our teams remained energized, professional, and provided exemplary service. Our guests delighted in the experiences from the food to the location. Our culinary team dazzled with decadent delights and developed new dishes to tempt even the most jaded palates. And we set the scene for unforgettable moments.

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2023 FOOD FESTIVAL: PRESERVATION

Framing a moment in time is at the heart of what we do every day.

A new calendar (download yours here) provides a moment of reflection on the year gone by. 2022 has been a time of recovery and reunion with the oft-repeated phrase, “Omigod, I haven’t seen you in years!” We set a record for weddings and all that love felt so good! And we fully settled into our new Bronx headquarters, completing our expansion and opening our doors to the community with Mae Mae, our plant powered cafe & plant store.

It was a good growing year at Katchkie Farm despite the too much / too little rain scenarios that played out May through November. Our CSA bags and our catering menus were brimming with beautiful vegetables, thanks to Farm Manager Jon and his hardworking farm team.

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

We want to help you “preserve the moments and memories” all year long!

With love,

Liz

Orange Miso Glazed Carrots with Carrot Top Pesto

Chef Georgette Farkas shares a dish she prepared using some of the beautiful carrots from Katchkie Farm.

The fennel, star anise, and ginger complement the carrots and add warm spice notes, while the white miso brings an extra pop of umami.

The key is to find carrots with their tops intact. if you’re not going to use them immediately, separate the tops from the carrots and keep both refrigerated until ready to use.

INGREDIENTS

PROCEDURE

  • 2 lbs carrots, with green tops
  • ½ cup olive oil, more as needed
  • 3 tsp fennel seeds
  • 3 oranges, zested, juiced, strained (1.5 cups approx.)
  • 1 tsp star anis, toasted and ground
  • 1 tsp ground ginger
  • 2 tbs honey
  • 3 tsp white miso 
  • Salt and pepper to taste
  1. Preheat oven to 400°.
  2. Remove carrot top greens and wash well. Blanch in salted boiling water. Shock in ice water, drain well by wringing in your hands to remove any excess water. Place in food processor with half of the orange zest and a pinch of salt. Puree in a food processor, streaming in approximately 3 tablespoons olive oil, or just enough to give the mixture a pesto like consistency. The amount of olive oil required will depend upon the amount of carrot top greens you have.
  3. Cut the end from each carrot. Slice carrots in long thin strips, ideally on a mandolin. You may choose simply to quarter carrots lengthwise or even to leave them whole. Adjust cooking time accordingly. Toss carrots in remaining olive oil, coating them generously. Arrange in a single layer in a sheet tray. Season with salt and pepper and sprinkle fennel seeds over the top. Bake approximately 45 minutes or until tender.

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Chef's Plate: Our Katchkie Farm CSA

By Great Performances

For the past 16 years, we’ve shared the magic of Katchkie Farm, our organic farm in Kinderhook, NY, with the GP family and our NY friend and family through our annual CSA. A CSA, or community-supported agriculture, connects the farm with consumers by allowing individuals to invest in the farm and receive a share of produce each week during the growing season.

Each year, we have hundreds of people participate in the Katchkie Farm CSA and this year, we were delighted to share our CSA with our chefs at Great Performances.

You can learn more about the Katchkie Farm CSA and the produce we grow through Farmer Jon’s weekly updates on the Katchkie Farm blog here.

Check out some of the great things our chefs have been making at home with their CSA shares.

One of the salads I’ve made with the Katchkie portions is the roasted beet salad. I included radishes, beets, quinoa, baby spinach, almonds, and cucumber. Super simple and clean, it’s finished off with balsamic vinaigrette.  

 With the beets, I roasted them with some salt, pepper, butter, blended oil, water, and some red onion, covered in the oven at 375˚ for about 1.5 hrs. 

Nicolas Acosta, Venue Chef

One of the salads I’ve made with the Katchkie portions is the roasted beet salad. I included radishes, beets, quinoa, baby spinach, almonds, and cucumber. Super simple and clean, it’s finished off with balsamic vinaigrette.  

 With the beets, I roasted them with some salt, pepper, butter, blended oil, water, and some red onion, covered in the oven at 375˚ for about 1.5 hrs.  

 

Mike Deuel, Executive Chef of Catering Operations

Katchkie Greens pesto 

Each week I try to use all of the tops from everything in our CSA bag. There is no recipe, just improvisation based on what is in our bag and what we readily have in our pantry. Carrot, turnip, and beet tops are all great and why should they go to waste? We’ll clean the greens, add Katchkie garlic, extra virgin olive oil, any type of nut, and parmesan cheese.

We make different flavored batches each week changing the amount of garlic, type of nut or cheese we use.  We freeze in small containers and label the variations so we can enjoy through the fall and winter season.

Katchkie Farm Adirondack Red Hash Browns

We also prepared hash browns with the Adirondack Red potatoes, and topped it with eggs, avocado, Batsoula Deuel Farm scallions and tomatoes, and salsa verde.

Alan Hepner, Venue Chef

My favorite veggie (in this case fruit) is tomato. I consider it so versatile. From a cold gazpacho to a bruschetta to a simple sauce, there are so many things you can make.

I cook a lot at home so I use up all the produce from the farm share.

One simple recipe that I did at home is a roasted tomato gazpacho. 

Roast off your tomatoes in the oven at 400F until blistered. You can leave the skin on or peel them. 

Put all of the tomatoes in a blender with salt, pepper, EVOO, sherry vinegar, a little garlic, cucumber, and optional are bell peppers and onion. Blend all the ingredients, serve with some chopped cucumber, basil or any fresh herb and a drizzle of EVOO. Serve very cold. 

Another very simple recipe is a vegan pesto. Just blend fresh basil with salt, garlic and EVOO. Super easy, quick and delicious. 

Andrew Smith, Culinary Director

Throughout the year I like to use my CSA in simple ways that can make a big impact. Either in a dish with fish, chicken, or beef or on its own.  

 

Spring: Sugar Snap Panzanella

Ingredients
  • 2 cups cleaned and cut sugar snaps  
  • ½ cup fresh parsley leaves whole stem removed  
  • 2 tbs spoons of chopped pickled garlic scape and pickling liquid  
  • ¼ cup extra virgin olive oil  
  • 1 cup croutons (made from toasted, day-old bread)
Procedure

Clean sugar snaps removing tops and tails and any strings from sides. Cut in half and place into mixing bowl. Add in parsley, garlic scape, olive oil and croutons. Salt to taste then allow to stand for at least 20 minutes to allow croutons to soak up any excess liquid and serve room temp. Great with grilled scallops or as a first course salad  

  

Summer: Gooseberry and Cucumber Relish  

Ingredients
  • 1 cup fresh gooseberries removed from husk (you can sub fresh bing cherries, pitted and halved)
  • 1 cup cucumber cut in 1×1 chunks  
  • 1 tbs fresh dill finely chopped  
  • 2 tsp fresh lemon juice  
  • 2 tsp extra virgin olive oil  
  • ¼ cup toasted and roughly chopped almonds  
  • Salt to taste  
Procedure

Place all ingredients into a mixing and stir together till all have been evenly mixed. Best when eaten right away either as a side or with roasted fish  

 

Fall: Pumpkin Pesto  
Ingredients
  • 2 pounds fall squash (e.g., butternut, delicata, or acorn), seeds removed and roasted whole  
  • 1/4 cup dried basil  
  • 2 tbs toasted pumpkin seeds  
  • 1/4 cup chunk Parmesan cheese  
  • 1/4 cup extra virgin olive oil  
  • 2 tsp water  
  • Salt to taste  
Procedure

Cut squash in half lengthwise and remove seeds, place on baking sheet and coat surface of squash with 1 tsp of olive oil saving the remaining for later use. Dust squash surface with 1 tsp dried basil and lightly season with salt. Cover squash with foil and place in 350 degree oven and bake for 45 minutes or till tender. Remove cooked squash from skin using spoon scoop into food processor add in remaining oil, basil, chunks of Parmesan cheese, toasted pumpkin seeds and water. Blend till cheese has broken down and you have achieved a pesto like consistency add more water if too tight. Great tossed with pasta, risotto or on fresh toasted bread with ricotta and apples  

 

Winter : Roasted Maple Beets  

Ingredients
  • ½ tsp canola oil  
  • 2 each beets peeled and dice 1×1 
  • 1tbs maple syrup  
  • ½ ounce butter  
  • ¼ cup ruff chopped shelled walnuts  
  • 1 tbs fresh rosemary chopped fine  

 

Procedure
  1. Pre heat oven to 350  
  2. In an oven safe sauté pan over medium heat  
  3. Add canola oil to coat bottom of pan. When hot but not burning add beets to pan sauté till you have achieved a lite golden brown. Place beats into preheated oven and allow to cook for approximately 20 minutes or till tender. Remove from oven taking care as pan will be hot. Return to stove top add butter to pan and allow to brown and start to foam. Add rosemary let perfume then add maple syrup while stirring pan allow maple to begin to reduce enough to coat beats. Then add walnuts allow to lightly roast in maple the remove from pan to plate. Great as a side or with roasted chicken