Who doesn't love micro greens? They are delicate, tender and mild—but don't be fooled as these little vegetable sprouts pack a nutritional punch! Whether you're throwing them in a salad, tweezing them onto your fine dining entree or just eating them for a snack, we've got you covered. #powderkegfarms #microgreens #buylocal
I'm not sure any words are needed. Look at all these amazing crops thanks to our high tunnel! I'm in awe...and can't wait to share it with you! Winter CSA starting January 1 if you missed the post. Jump in! #powderkegfarms #eatyourveggies #getsome
Our CSA fall trial was a hit, so we're going to keep it rolling! Sign up now for the Winter season, which begins on January 1. This is not your ordinary CSA offering—which, let's face it, can be a combination of daunting, disappointing or spot on. Ours comes not only with fresh veggies and eggs that we're growing on the farm, but also baked goods, sauces, soups, relishes—whatever the chef is inspired to do. Come on over and check out all the information—and the rave reviews!—at our CSA page on the website. But don't tarry...spaces are filling up fast!
This recipe, or a variation of it, has been around in our family a lot longer than 2010, but that was the year I put it on paper for distribution at my annual cookie party. Good molasses and fresh spices are important so don’t skimp on those! These gingerbread cookies hold up well when dunked in morning coffee and can be shipped with confidence. Shaped liked people, a batch on a cookie sheet is a community. Big people, little people, fancy decorated people, unpainted people. All there. All together. Looking good. And tasting good. I make hundreds of gingerbread cookies every December, which my friends and family help decorate, so they can be given to folks who are shut-in, need a lift, or just a bite of wholesome goodness prepared with love. Start your own tradition this holiday season by making some of these! #powderkegfarms #wvgrown #gingerbreadman #Christmascookies #yum
...we'd grow some of these beauties! We love the radish so much, it's in our logo! #radish #hightunnel #locallygrown #wvgrown #csa #yearroundcsa #powderkegfarms
Meet Whitney VanHees, PFK's 30-day intern from Dallardsville, Texas. Whitney (pictured above in the blue flannel shirt) got to meet her idol Joel Salatin and his family when she visited Polyface Farm in Virginia. Salatin is known for his solid and transparent farming principles. He's helped countless farmers farm better and healthier food with less impact to the environment. Whitney inherited her family homestead two years ago and through her learning experiences, will bring all that good information back home to continue her own journey.
Our first fall harvest in the high tunnel is arugula. Isn't it fabulous? Come get you some of that! #arugula #hightunnel #locallygrown #wvgrown #csa #yearroundcsa #powderkegfarms
My most appreciated prepared food is eggplant parmesan, and I love this version by Bon Appetit. Yes, I use anchovies, which adds a briny tang to this delicious dish, and I also use Pamela’s Gluten-Free Flour in lieu of panko for my wheat-free version. It’s a delicious and satisfying way to use eggplant—and the perfect fall meal! #bonappetit #pamelasproducts
BA’s BEST EGPLANT PARMESAN
¼ cup olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ cup dry white wine
2 28-ounce cans whole peeled tomatoes
¼ cup torn basil leaves
½ teaspoon dried oregano
Eggplant and Assembly
4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
3 cups panko (Japanese breadcrumbs)
1½ teaspoon dried oregano
1 teaspoon freshly ground black pepper
1½ cups finely grated Parmesan, divided
1½ cups all-purpose flour
5 large eggs, beaten to blend
1⅓ cups olive oil
½ cup finely chopped basil and parsley, plus basil leaves for serving
6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
8 ounces fresh mozzarella, thinly sliced
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
Eggplant and Assembly
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
We are thrilled to be a registered and active participant in Certified Naturally Grown, which means we adhere to ecological practices as outlined in the certifying letter shown.