Although the season has begun to change and the quantity of ripe berries on farm stands has dwindled, there are still plenty of fresh ingredients that naturally transcend seasonal boundaries.
SunRaven Farm has shared with us two delicious recipes featuring two unique ingredients: Allium and Sunchoke. In case you are not familiar with our featured ingredients, Allium, the genus name for onions, leeks, shallots and garlic, is a perennial plant that sprouts beautiful purple flowers in the spring. Sunchoke, a tuber that resembles ginger in appearance and artichoke in taste, is also known as earth apple, sunroot, topinambour and Jerusalem artichoke.
Enjoy the shift into autumn by surprising your guests, or yourself, with an unexpected ingredient at the center of your meal!
SunRaven Farm Allium Frittata
Serves 8 people
Handful of Seasonal Herbs
4 Cups Sliced Allium of Choice (Leeks, Red Onion, etc…)
10 Farm Eggs
Salt and Freshly Ground Pepper
Ghee or Butter
Preheat oven to 450o
In a 10 inch cast iron skillet, over medium heat, add 2 TBSP Butter (or Ghee) and 2 TBSP Olive Oil, until butter bubbles. Add Allium and sauté until wilted (approximately 5 minutes). Remove from heat. Add chopped herbs (thyme, marjoram, rosemary….), salt and pepper to taste. Beat eggs and add to vegetable-herb-cheese mixture. Mix gently.
Over medium-high heat add 2 TBSP each Butter and Olive oil until butter bubbles. Add egg mixture and let set up (3-5 minutes). Place in preheated oven for an additional 10`15 minutes until top begins to brown slightly. Remove from oven and let rest for 15 minutes.
Invert over serving platter and let cool toward room temperature. Serve at any point based on your preference.
SunRaven SunChoke Soup
Serves 8 appetizer portions
• 4-5 tablespoons unsalted butter (can substitute oil to make this vegan)
• 2 large leeks, divided, sliced across the width in thin strips, white and light green parts only
• 4 shallots, peeled and thinly sliced
• 3-4 garlic cloves, peeled, smashed, and minced
• 3 stalks lemongrass, smashed and cut in two to fit in the pot (they need to be easy to retrieve before pureeing the soup)
• 1-1/2 pound sunchokes (also called Jerusalem Artichokes), well-scrubbed to remove most of the skin and sliced 1/8″ thick
• 8 cups vegetable broth
• 1/3 cup nut milk
• 1/8 teaspoon ground nutmeg (optional)
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground white pepper
• lemon zest to taste
• cilantro for garnish
1. Wash and scrub clean artichokes with a potato brush. This will effectively clean the sunchokes (no need to peel!) Slice fairly thinly and soak in lemon water to keep them from turning color.
2. Melt the butter in a soup pot and saute one-half of the leeks and all of the shallots, garlic, and lemongrass until the leeks and shallots are soft and the mixture is very aromatic (about 10-15 minutes).
3. Add the sunchokes and mix to thoroughly cover the sunchokes with the leeks lemongrass mixture. Cook for another 5 minutes.
4. Add the broth and bring to a simmer until the sunchokes are tender (about 40 minutes). If you don’t have any broth, you can use water. Remove the lemongrass stalks and puree the soup in a blender until smooth. Pour back into the soup pot and reheat. Add the nutmilk, nutmeg, salt and pepper. Add lemon zest to taste. Also, you can add fresh parsley. I added chopped roasted chestnuts at this stage as well for a sweet chewy surprise.
5. For a garnish, fry the other half of the leek strips in olive oil and a squeeze of lemon juice until they were fairly crispy. Top the soup with a pinch of them and freshly chopped parsley.
6. Don’t forget to use the “missing ingredient”— your attention, awareness and devotion. As its name suggests, the sunchoke is a child of the sun, the source of all substantive life that we know.