OCTOBER FOOD FESTIVAL: HERBED SALT

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 with an Herbed Salt recipe that’s the perfect addition to any pantry.

Keep this recipe on hand for those times that you have extra herbs lying around and can’t think of a way to use them before they go bad. Herbed salt makes a delicious and colorful finish to a dish. It also makes a lovely host gift or stocking stuffer when packaged in a small jar and tied with a bit of ribbon or twine. When making the herbed salt, feel free to combine a variety of herbs to create your own unique blend!

Herbed Salt

by Liz Neumark, Founder and CEO

INGREDIENTS

  • 3 cup loosely packed herbs
  • 1/2 cup coarse salt

PROCEDURE

  1. Thoroughly wash and dry the leaves of the herbs and combine with salt in a food processor. Pulse to blend, being careful not to turn into a puree.
  2. Allow to air dry for several hours or bake on shallow baking sheets for about 20 minutes at 200°F, until the herbs are completely dry.

The fresh salt blend will last 2-3 weeks in the fridge.

Pro Tip: Allowing the salt to sit for 2-3 days before using can help develop the flavors.

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SEPTEMBER FOOD FESTIVAL: HOT SAUCE

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 with Liz Neumark‘s signature Hot Sauce recipe.

You might say that Liz Neumark has a thing for preserved foods. Pickled, fermented, jammed, canned, and dehydrated, she loves it all. But of all things, we’ve noticed an especial affinity for heat and tanginess. Cabbages become kimchi and peppers turn into hot sauce. Each year she prepares Katchkie Hot Sauce from the crops of peppers grown on the farm, and each year they’re a hit at our venues and – if you’re lucky enough – as a special gift from Liz. Try your hand at making her hot sauce, using whatever chilies you like, and let us know the results!.

Katchkie Hot Sauce

by Liz Neumark, Founder and CEO

INGREDIENTS

  • 1 lb fresh chilies
  • 1 Tbsp minced garlic
  • 1/2 c diced onion
  • 2 Tbsp Kosher salt
  • 1 1/2 c distilled white vinegar

PROCEDURE

  1. Pulse chilies, garlic, onion, salt in food processor until rough. Transfer to a glass jar, cover loosely, and let sit overnight.
  2. Stir in vinegar, cover loosely, and let sit 1-7 days at room
    temperature.
  3. Blend until smooth and store in refrigerator for up to 4 months.

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AUGUST FOOD FESTIVAL: TOMATO JAM

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 with a Tomato Jam recipe brought to you by our Executive Chef of Catering Operations, Mike Deuel.

We love preserving our fresh tomatoes from Katchkie Farm using this recipe. This sweet and savory jam is a great addition to any cheese board or sandwich, used as a pizza topper or glaze for meats…truly, the possibilities are endless! We hope you love it as much as we do.

Tomato Jam Recipe

by Mike Deuel, Executive Chef of Catering Operations

Chef Mike is a huge fan of fresh, summer tomatoes – check out his recipe for a Tomato and Onion Curtido Salad on our website – but his not-so-guilty pleasure is a fresh tomato sandwich with bread, sliced ripe summer tomatoes, Hellmann’s mayonnaise, and a sprinkle of salt and pepper. At his home garden, he and his wife have more than 100 tomato plants growing. Most are volunteers that grew on their own rather than being deliberately planted. When they come across an especially delicious tomato, they will sacrifice it for seeds to grow the next year.

INGREDIENTS

  • 2 1/2 lbs cherry tomatoes
  • 1 3/4 c sugar
  • 2 limes, juiced and zested
  • 1 tsp freshly grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 1/2 tsp salt
  • 1 1/2 tsp red pepper flakes

PROCEDURE

  1. Combine tomatoes, sugar, zest of 1 lime, lime juice, ginger, sinnamon, cloves, salt, and red pepper flakes to a non-reactive pot.
  2. Boil and simmer uncovered for 1-2 hours, stirring till soft, sticky, and jammy.
  3. Jar and allow to cool completely before storing in a fridge or freezing.

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JULY FOOD FESTIVAL:
THUNDER PICKLES

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 with Thunder Quickles, a slight spin on Liz Neumark’s “Thunder Pickles”.

The name “Thunder Pickles” originates from a young Liz Neumark’s visit to a farm. A farmer told her that thunder made cucumbers grow! In the earlier years of The Sylvia Center, a portion of sales from Katchkie Farm’s “Thunder Pickles” went to support the organization. As a nod to our beginnings, we are excited to share this recipe recreated by TSC teen students.

Thunder Quickles Recipe

by The Sylvia Center Teen Students 

Yield: (3) 16-oz Jars

INGREDIENTS

  • 1.75 lbs cucumbers, sliced
  • 1 sweet onion, such as Vidalia
  • 2 cups water
  • 1 cup white wine vinegar or white vinegar
  • 3 tablespoons of salt
  • 1/4 cup of sugar

 

FOR EACH JAR

  • 2 sprigs of dill
  • 1 hot pepper (jalapeño, thai chili, serrano etc.)
  • 1 bay leaf
  • 2 cloves of garlic
  • 1.5 tsp pickling spice
  • 1 tsp whole black peppercorns

PROCEDURE

1. Stem, wash, and slice cucumbers into spears or rounds. Peel and quarter onions.

2. Bring water and vinegar to a boil. Add the salt and sugar, and stir to dissolve.

3. Divide the sliced cucumbers and onions among the 7 jars. Into each jar, add a few sprigs of dill, a bay leaf, one hot pepper, garlic, pickling spices and peppercorns. Pour the hot mixture evenly over the peppers.

4. Close the jars with seals and rings. Allow the filled jars to stand at room temperature until cool. Then refrigerate for at least 24 hours before use. Keeps up to two weeks in the refrigerator.

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JUNE FOOD FESTIVAL:
BERRY JAM

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 with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

Capture the best flavors of summer with this triple berry jam. You can use almost any combination of berries – and we encourage you to get creative! The jam is delicious on toast or pancakes, is perfect on ice cream, and can make a delicious sauce. We even love it in a cocktail.

Berry Jam Recipe

by Albert Bello, Pastry Chef

Yield: about 2 cups

INGREDIENTS

  • 100g raspberries
  • 50g blackberries
  • 50g blueberries
  • 130g sugar
  • 2 tsp lemon juice
  • 1 tsp salt

PROCEDURE

  1. Crush the berries and macerate with lemon juice, sugar, and salt.
  2. Add berry mixture to heavy-bottomed pan and bring to a boil over high heat, stirring constantly. Reduce heat to a simmer and cook for 15 minutes, stirring constantly, until thick and jammy. Test for doneness by running a heatproof rubber or silicone spatula along the bottom of the pan. If the space fills in quickly, continue cooking until the space fills in slowly.
  3. Jar, cool, and put aside for future use or give away as a gift!

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MAY FOOD FESTIVAL:
RHUBARB CHUTNEY

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 with a Rhubarb Chutney recipe by Chef Andrew Smith.

This tangy-sweet Rhubarb Chutney is a versatile and lively garnish. It pairs perfectly with grilled pork chops or served alongside ham.

Rhubarb Chutney Recipe

by Andrew Smith, Culinary Director

Yield: about 2 cups

INGREDIENTS

  • 2 cups medium diced rhubarb
  • 1 cup medium diced red onion
  • 1 tsp minced garlic
  • 1 tsp finely diced fresh ginger
  • 1/4 cup raisins
    1 tsp five spice powder
  • 1/2 cup water
  • 2 Tbsp red wine vinegar
  • 1 Tbsp sugar
  • Salt to taste

PROCEDURE

  1. In a thick-bottomed sauce pan over medium heat, sweat onions, garlic, and ginger till they become translucent.
  2. Mix in the rhubarb, raisins, and five spice powder. Then stir in water, vinegar, sugar, and salt.
  3. Reduce to low heat and simmer approximately 30 minutes till mixture begins to thicken, occasionally stirring. Remove from heat and chill overnight.

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APRIL FOOD FESTIVAL:
RAMP PESTO

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 ramps and preserving this spring treat with a ramp pesto shared by Chef Andrew Smith.

Enjoy this pesto on pasta, as a sandwich spread, on pizza, or even as a marinade for your favorite protein.

Ramp Pesto Recipe

by Andrew Smith, Culinary Director

Yield: 1/2 cup pesto

INGREDIENTS

  • 6-8 ramps
  • ¼ c EVOO
  • 1 Tbsp toasted pine nuts
  • 2 Tbsp grated Parmesan cheese
  • Salt

PROCEDURE

  1. Separate ramp leaves from the bulbs. Slice the bulbs in rings and set aside. Prepare a bowl of ice water. Bring a pot of water to a hard boil and blanch the ramp tops for one minute, then shock in prepared ice water for 1 minute. This helps preserve the color of the ramps. Remove and drain, wringing out any excess water.
  2. In a food processor, place ramp leaves and bulbs, pine nuts, and Parmesan cheese. Blend together, gradually drizzling in olive oil till it becomes a paste. Be careful not to overprocess as you want it to remain a bit chunky. Taste and adjust seasoning as needed.

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MARCH FOOD FESTIVAL:
BEET PICKLED EGGS

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 with brightly colored and extra delicious Beet Pickled Eggs!

Using the remaining brine from pickling beets, Beet Pickled Eggs are quick and easy to make and add a bright pop of color and a zing to any dish. Once a staple at bars and served as a snack alongside cocktails and beer (or even at breakfast with a side of a G&T), Enjoy these Beet Pickled Eggs with or without a cocktail, or in place of boiled eggs on salads, or even deviled for a beautiful starter or side.

Beet Pickled Eggs

by Liz Neumark

Yield: 1 dozen eggs

INGREDIENTS

  • 1 dozen hard boiled eggs, peeled
  • 1 jar pickled beet brine (or prepare your own using recipe below)

PROCEDURE

Place hard boiled eggs in a jar and cover with pickled beet brine. Cover and refrigerate for at least 24 hours before eating.

Pickled Beets

by Liz Neumark

Yield: 4 beets

INGREDIENTS

  • 4 medium beets, roasted, cooled, peeled, and sliced
  • 1 c apple cider vinegar
  • 1 c water
  • ¼ c sugar
  • 1 Tbsp salt

PROCEDURE

Combine apple cider vinegar, water, sugar, and salt in a small saucepan and bring to a boil, stirring to ensure sugar is dissolved. Remove from heat and allow to cool slightly. Place sliced beets in a jar and cover with prepared pickling liquid. Cover and allow to come to room temperature, then store in the fridge for up to 6 weeks.

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FEBRUARY FOOD FESTIVAL:
CARROT & NAPA CABBAGE KIMCHI

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 Kimchi! This traditional Korean dish made with fermented vegetables has recently grown in popularity. There are hundreds of variations on the recipe but ours, brought to you by Chef Rachel John, includes the more traditional combination of carrot, napa cabbage, and gochujang paste.

Enjoy this Carrot & Napa Cabbage Kimchi on its own or use with one of the many pairings suggested by Chef Rachel: atop her Star Anise Braised Pork Belly Tacos or as part of her Vegan(ish) Butternut Squash with Kimchi recipe.

Carrot & Napa Cabbage Recipe

Yield: 1 quart

INGREDIENTS

  • 1 head napa cabbage, cut into ¾ inch strips
  • 1 carrot, peeled and cut into matchsticks
  • 1 small daikon, peeled and cut into matchsticks
  • 2 Tbsp salt
  • 1 bunch scallions, green and white parts separated
  • 3 Tbsp gochujang paste
  • 4 cloves garlic
  • 1 oz ginger, peeled
  • 1 Tbsp Jaggery
  • 1 Tbsp white sesame seeds, toasted

PROCEDURE

  1. Toss the napa cabbage, carrot and daikon with the salt. Place in a colander in a sink to drain at room temperature for 1 hour. Squeeze dry and place in a glass bowl.

  2. Make a chili sauce by pulsing the white part of the scallion with the garlic, ginger, gochujang paste, and jaggery in a food processor. You can also mince everything by hand and mix it all together in a bowl.

  3. Wearing gloves, pour the chili sauce over prepared vegetables and massage well.

  4. Julienne the green part of the scallion into julienne and toss with the sesame seeds into the mixed vegetables. Cover with plastic wrap or put in a glass jar with a lid. Refrigerate for 2 hours and it’s ready to eat!

This kimchi keeps for up to 2 days before it starts to get pungent. A squeeze of lime juice and/or a dash of coconut aminos helps to liven it up before service

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BUTTERNUT SQUASH FARROTTO KIT

Find a ready-to-take-home kit at any of our partner cafes and restaurants around town!

Our farrotto kit is the start of a delicious homemade dinner, as tasty as it is simple to prepare.

Farro is an ancient grain with a nutty flavor and chewy texture that can be prepared like a risotto. We’ve added our own blend of herbs, to get the recipe started. This season, we suggest butternut squash for its natural sweetness and smooth texture. But the Great Performances Farrotto Blend (farro, dehydrated garlic, dehydrated onion, thyme, and sage) would be delicious with any number of winter vegetables, such as carrot and celery, or root vegetables including beets, parsnips, turnips and more, not to mention mushrooms. What’s in your fridge?

Butternut Squash Farrotto Kit Recipe

By Georgette Farkas, Culinary Ambassador

Serves Four

INGREDIENTS

  • 1 cup GP Farrotto Blend*
  • 2 cups cubed butternut squash (find pre-cubed squash in the produce section of your grocery store)
  • 3 Tbsp olive oil
  • 3 cups vegetable stock, warmed to a simmer
  • 1/4 cup white wine (optional)
  • 1 cup radicchio, halved and thinly sliced (optional)
  • Salt and pepper

*GP Farrotto Blend contains farro, dehydrated onion, dehydrated garlic, sage, and thyme

OPTIONAL GARNISHES
  • 12 ¼-inch slices butternut squash roasted with olive oil, thyme, and sage
  • ¼ cup pumpkin seeds, toasted

PROCEDURE

PREPARE THE FARROTO

  1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add cubed squash and cook, stirring until squash is quite soft. Take your time with this step, as cooking the squash thoroughly will bring out its natural sweetness and enable it to melt into the farroto. Add farrotto blend and cook, stirring, until farro is very lightly toasted. Add white wine (optional) and continue to cook, stirring, until wine is mostly evaporated.
  2. Add 1 cup warm vegetable stock and cook, stirring occasionally over low flame. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary. Once farro is cooked through, fold in finely sliced radicchio (optional) and cook just until wilted.
  3. Season with salt and pepper to taste. Transfer to warm serving plates or platter and serve.

OPTIONAL: Garnish with slices of roasted butternut squash and sprinkle toasted pumpkin seeds.

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