Farm to Folk hosted it's very first cooking demo this past Tuesday! During the regular pick up time, F2F member and French cook, Anne Kinzel demonstrated the ease in preparing a quick and vegetable hearty meal. Members learned how to make a quick and easy vinaigarette for a lettuce salad, a delicious soup using winter vegetables and a braised turnip dish. Everyone who attended the demo enjoyed sampling all the dishes and learning about French cooking, and none of us will ever buy a bottled salad dressing again! 
If you were unable to attend the demo, don't worry...we've got the recipes for you! 

Ingredients
1 Kg Turnips 
30 g butter
30 g flour
1 tsp tomato paste
1 small shallot
1 clove garlic
.75 L water & beef or vegetable bouillon cubes
Bouquet Garni (Parsley, Thyme, Rosemary) -tie the herbs in a piece of cheesecloth
Salt & Pepper to taste

Technique
1. Boil the water. Peel the turnips. Cut the turnips into half inch or so chunks. Add turnips to boiling water for a fe minutes. Drain them well.

2. Heat the butter in a thick bottom pot. Add the turnips. Let them slightly brown for a few minutes. Dust the turnips with the flour. Stir well. Add the tomato paste, the shallot, the garlic the bouquet garni and the salt and pepper. cover the opt. Cook on low heat for about 45 minutes. Remove the bouquet garni and serve. 

Notes: Strong turnip flavor! Works nicely with lamb chops. 
​
*Recipe from Les Recettes Faciles de Francoise Bernard

1 clove garlic, minced
1 large onion, chopped
1 Tbsp, butter or margarine
5 c. chicken broth (homemade, canned or bouillon cubes)
3 medium carrots, sliced
2 medium celery stalks, sliced (reserve tops)
1 zucchini, sliced
1 Tbsp, snipped fresh dill or 1 tsp dried dill weed
2 or 3 sprigs fresh parsley, minced
1 tsp salt, if desired (omit if using canned broth or cubes)
1/2 tsp freshly ground black pepper
Thickener (optional): 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Directions:
1. In a large saucepan, saute the garlic and onion in the butter until the onion is translucent.
2. Add the broth, potatoes, carrots, celery (without tops) and zucchini to the pan
3. Bring the soup to a boil and simmer for 15-20 minutes or until the potatoes are just tender
4. Add the dill, parsley, salt, pepper, reserved sliced celery tops and, if desired, the thickener and simmer the soup until it is slightly thickened
5. Serve immediately, with croutons, if desired. 
MAKES 6 SERVINGS
Preparation tip: Suggests not to freeze this since the vegetables lose some of their texture.

​*Recipe from Jane Brody's Good Food Book

There are still a few days left to decide on that something special you're going to do for the special loved ones in your life. I've got a recipe for the blog this week that is delicious and oh, so-not-that nutritious but, will make whomever you give them to, fall in love with you!

Pretty Pumpkin Cinnamon Rolls, comes from Taste of Home, October/November 2008 issue. I've made this many times and I almost always get a request for the recipe. It's a nice big batch so if you have lots of love to spread around this is the recipe to use!

2 Tbsp active dry yeast
1/2 c. warm water (110-115degrees)
4 eggs
1 c. shortening ( I always use butter)
1 c. canned pumpkin
1 c. warm milk
1/2 c. sugar
1/2 c. brown sugar
1/3 c. instant vanilla pudding mix
1/3 c. instant butterscotch pudding mix
1 tsp salt
7-8 c. all-purpose flour

Filling
1/4 c. butter, melted
1 c. packed brown sugar
1 tsp ground cinnamon

Icing (side note: i've always had to make a double batch of icing to have enough for all the rolls)
1 Tbsp water
2 Tbsp butter, softened
1 tsp ground cinnamon
2 c. confectioners' sugar
1-1/2 tsp vanilla extract

Directions: In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
 Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 
 Punch dough down, divide in half. Roll each portion into a 12in. x 8in. rectangle, brush with butter. Combine brown sugar and cinnamon, sprinkle over dough to within 1/2 inch of edges. 
 Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13in x 9 in x 2in baking pans. Cover and let rise until doubles, about 30 min. 
 Bake at 350 degrees for 22-28 minutes or until golden brown. In a small mixing bowl combine the water, butter and cinnamon. Add confesctioners' sugar and vanilla, beat until smooth. Spread over buns. Serve warm.
Yield: 2 dozen

Tis the season of LOVE...What to get the foodie in your life on Valentine's Day? I've got a couple suggestions of things you can pick up at Farm to Folk this Tuesday as well as the answers from our Farm to Folk customers on the quickest way to their hearts on Valentine's Day! 

Nothing says love like good food...so cook your valentine a dinner. You can find everything you need at Farm to Folk. Main dish of steaks or a nice roast, a salad on the side and apple crisp for dessert, don't forget the ice cream to go with the dessert! Your Valentine's heart is now beating with love for you. Can you hear it? 

If cooking is not your thing, there are still many options to get your foodie. A three pack of spices from Saltlickers is sure to make anyone swoon. A little Iowa Nice Spice with some Cy Salt and Wassamatterhorn will make any heart go pitter-patter. 

A summer share of vegetables is a gift which will remind him/her how much you love them all summer long! 

Of course something simple like a quart of ice cream or cinnamon swirl bread is always a great gift too. 

If you are still up in the air, here are some ideas from Farm to Folk customers when asked: "What's the fastest way to your heart on Valentine's Day (or any day)?"

"Someone to cook me dinner" - Todd C. 

"Something homemade, like a card. Or serenade me!" - Paulina L.

"Take me out to eat at The Cafe" - Marilyn A.

"Cook me dinner. The best would be scallops." - Brenda S.

"Bring me my first coffee of the day." - Bobbi G.

"Chocolate" - Barb A.

"Very quietly remove the kids from the house while I'm still sleeping." - Sean A.

"Good food. Eating at The Cafe." - Anastasia T.

"A little quite time with my hubby." - Selena L. 

"Doing something for me that needs to be done, without me asking." - Brenda G.

"Kind words and a card." - Sue D.

"Donuts. Especially Dark Chocolate w/Peppermint glaze." - Melanie B.

"The hubby makes dinner (and it can be ordered dinner)." - Melinda J.M. 

Happy LOVE day everyone!!