Local Food Recipes from Red Moon Farm


Published:

Beet Spread with Fennel and Pine Nuts 

Beets threw me off at first when I begin trying them a few years ago. The more I experiment, the more I have grown to completely adore beets’ color, flavor, and their rich mineral earthiness.  

Serves 6-10 as an  hors d’oeuvre 

Ingredients 
3-4 beets 
2 cloves garlic, minced 
1 cup Greek yogurt 
1 pinch salt 
1 tsp. dried thyme 
1/4 tsp. cayenne pepper 
2 Tbs. maple syrup or honey 
3 Tbs. olive oil 
1 small fennel bulb, thinly sliced 
1/3 cup pine nuts 
A few fennel leaves for garnish 
Toasted baguette slices for serving 

Boil beets in a small pan of water for 20-30 minutes, until tender. Let cool. 
Peel with the edge of a spoon or fork, or slip the peels off with your fingers. Cut into wedges and place into food processor. 
Add garlic, spices, and yogurt, and pulse to blend. Add the syrup and oil and puree until smooth. 
Serve in a shallow dish and scatter the top with bits of thinly sliced fennel bulb and pine nuts. Serve with toast or pita. 

Shredded Chicken and Roasted Chickpea Tacos 
with Garden Veggies 

Depending on the vegetables hanging around in your fridge, you can change the proportions, substitute one for another, or throw in something entirely different. I’d imagine shredded cabbage, sliced cucumber, tomato, salad turnip, or collard would all work beautifully. Also, would be interesting to see this dish with shredded beef. 

Serves 4 

Chickpeas: 
1 15oz can chickpeas 
2 Tablespoons coconut oil 
1 Tbs cumin 
2 Tbs lime juice 
1 tsp salt 
1 Tbs garlic, minced 

Chicken: 
1 lb boneless, skinless chicken breast 
2 Tablespoons coconut oil 
8oz beer 
2 tsp cumin 
1 tsp salt 
1 tsp chili powder-Ancho or New Mexican 
1 Tbs garlic, minced 
1/2 tsp cayenne pepper (optional) 

All The Rest: 
1/2 fennel bulb, finely shaved 
1/2 yellow bell pepper, sliced into strips 
1 jalapeno, sliced into rings 
finely shredded kale, cabbage, 
   or Swiss chard 
lime 
avocado 
All the above fresh vegetables are optional and can be interchanged with others of your choosing, though the fennel is mighty fine.  

Corn and Flour tortillas, warmed on the stove top 
Salt and pepper 
Sour cream 
Sriracha 

Directions: 
Chicken: Preheat over to 450. In a hot skillet, heat the coconut oil and sear the chicken on both sides, about 2 minutes per side. Place chicken and beer in a baking dish and roast in the over for 20 minutes. While baking prepare your spices. Once the chicken is finished cooking, place in a bowl and shred with two forks, adding your spice mix and most of the pan juices to make the chicken super moist. 

Chickpeas: Drain can of all liquid, mix all ingredients in a bowl and toss to coat the chickpeas. Spread on a baking sheet and bake at 450 for about 30 minutes, until fully cooked, soft, and a bit dry to the touch. Don’t roast them all the way to crispy. 

Thinly slice the garden vegetables you have chosen to use. 

Assemble some top notch tacos and dig in. 

When you have access to the best grass-based meat around, you need to cherish and savor it. We’ve been enjoying the boneless skinless chicken breasts from Lonesome Lady Ranch in Tyler (www.lonesomeladyranch.com), both for the convenience (so much faster and easier than cooking a whole chicken) and the versatility.  This time of year on the farm, we are starting early and working late and barely have time to cram in snacks throughout the day. A quick and healthy meal is exactly what we need. Enjoy. 

Red Moon Farm is owned and operated by Jessica and Justin Bullock near Van. Learn more about them in the County Line archives and visit www.redmoonfarmtx.com for more recipes. 

Edit Module

We encourage you to post thoughtful and respectful comments on our stories and to share them through your favorite social networks.

Add your comment:
Edit ModuleShow Tags