The Farmer’s Wife Tips

This savory, sweet potato butter with rosemary and maple syrup is perfect for your Thanksgiving table.  Best part is you can make it up to 3 days in advance. 

• Allow 1lb unsweetened real butter to come to room temperature (I leave mine out overnight day before I make any flavored butters). 
• Cook 1/2 large sweet potato (or butternut squash) until tender but not mushy, peel and set aside. 
• Wash, dry and finely chop some fresh rosemary (approximately 1 tbs). 
• Combine the following  ingredients, place in your favorite container, refrigerate,  allow to come to room temperature before serving. 
  • Large flake sea salt (I prefer Maldons)
  • 2 tablespoons (more or less, to taste) of high quality maple syrup.  
• 

Use some simple elements like this indoor/outdoor floor mat, or some unexpected faux florals to add interest to your patio.  Throw in your favorite pops of color with pillows and plants!

Who knows what they will feel like eating the night before or morning of……definitely not a school aged child!

The perfect solution to getting your kiddos to each a variety of fruit, vegetables, and a well-rounded lunch is variety!  I purchase these quadrant type containers from the local grocers deli department for a quarter a piece (top included).  You’ve seen them…the overly expensive quick lunch pick-ups in the deli area filled with the items they need to sell off before they expire.  Take control and use them to your own advantage. You and your kids will look forward to the surprise of variety each day.

The options for these cute little containers are endless….veggie filled pasta salad, potato salad, petite Caesar, hummus and crudities, fruit, cheese and crackers, lunch meat….

Here are some kid friendly recipes we use here at the farm that would serve perfectly for your lunch creation!

Be Creative, Have Fun, Woo Your Guests, and Elevate Your Dishes!

Let’s start with the REAL inspiration….our SWEET Manassero Farms Strawberries! During berry season, customers flock from far away cities, states, and even counties to sink their teeth into Manassero berries.  We’ve been asked if they are infused, genetically engineered, etc.  Nope they are just naturally delicious! And like many others, I too look for all different ways to use these rare beauties.

A thought came to me while indulging in our Manassero Farms Strawberry Jam (another inspiration)…..Voila! Strawberry Butter

Now that we serve this at our popular monthly  “Breakfast In The Barn” I have to believe that some are “coming for the butter”!

Strawberry Butter

Perfect for toast, scones and warm biscuits

• Diced fresh strawberries
• Unsalted butter at room temperature
• Powdered sugar to taste
• Maldon’s flaked sea salt to taste
• Optional to create herb version – fresh minced rosemary to taste

Mix all ingredients by hand till thoroughly combined, place in mason jars and refrigerate before serving.

We are always looking for ways to woo our guests at our most popular Private Event BBQ’s where Manassero Farms get the honor of hosting such events such as retirement, engagement, wedding, bridal, baby, and birthday celebrations.  One our biggest crowd pleasures is our Grilled Steak with farm fresh Chimichurri Sauce.  Why not elevate the boring old rosemary butter to a Chimichurri Butter!

Chimichurri Butter

Pair this flavorful butter with shrimp, scallops, beef, sauteed veggies, the list doesn’t end!

• 3 tablespoons oregano, minced
• 1 teaspoon chili flakes
• 5 cloves garlic
• 1 bunch parsley
• ¼ cup lemon juice
• ⅛ cup red wine vinegar
• 1 tablespoon honey
• ¼ cup extra virgin olive oil
• 1 cup butter, softened
• 1 sheet wax paper, 16 inches long

Blend oregano, chili flakes, garlic, parsley, lemon juice, vinegar and honey in a blender. While blending, drizzle in olive oil until fully incorporated. In a large bowl, fold together chimichurri sauce and softened butter until fully incorporated. 

When you think of smooth, rich, luscious….you cannot help but be inspired by Manassero Farms raw, organic honey! Combine fresh citrus for a summer time butter perfect for toast, corn bread, scones, or even sweet potatoes. 

Citrus Honey Butter

• 1 stick unsalted butter
• 1 tablespoon honey
• 2 teaspoons finely grated orange zest
• 1 teaspoon finely grated lemon zest

Purée all ingredients in a food processor until smooth.

To Freeze any of these butters for later use:

Lay out wax paper, place compound butter in the middle of the wax paper, then shape into a log, roll the paper over the log and twist the ends to secure. Place the log in the freezer until firm. Once solid, you can pre-cut into rounds or keep whole. This will keep in the fridge for about a month.

1. Boil water
2. Line your sink with aluminum foil shiny side up and sprinkle liberally with same part baking sods and salt.
3. Place silverware on top of foil in a single layer
4. Pour boiling water over silverware to cover
5. Wait 5 minutes and flip utensils over with thongs and let sit for another 5 minute
6. WATCH THE TARNISH ATTACH TO THE FOIL!  
7. Brush gently with a dish brush, rinse, and set out to dry

FUN TIP  – let your kids hold the foil prior to see how it feels (very lite)….then after….heavy from all the tarnish!

Stop worrying about trying to listen for the hollow thump of a melon in a loud, large supermarket.

pick a watermelon that’s uniform in shape, dull in sheen yet smooth in texture, prominently features a yellow spot, (This yellow splotch also known as the field spot, and though it looks like a spot where a watermelon might’ve gone bad…..nope, the yellow skin undertones indicative of chlorophyll loss and thus ripeness! You also want to make sure there’s no stem on your watermelon; that indicates the watermelon was picked too early and didn’t have a chance to fall off the vine.

Don’t waste those amazing fresh herbs left on the end of the stems…Tie them together and make a Bouquet Garni!

 Make an herb sachet such as a classic bouquet garni to add flavor to simmering soups, stocks or braises. Tying the herbs in cheesecloth make fishing it out a breeze and no waist of that fresh herb goodness!

Fun Fact

The French word for a person who prepares charcuterie is charcutier, generally translated into English as “pork butcher”. This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover’s Companion, however, says, “it refers to the products, particularly (but not limited to) pork specialties such as items sold in a delicatessen-style shop, also called a charcuterie.” The 1961 edition of Larousse Gastronomique defines it as: “The art of preparing various meats, in particular pork, cheeses, etc  in order to present them in the most diverse ways.”

Farmtastic Charcuterie Items

Mix of cured meats, such as salami, coppa, prosciutto and bresaola.  Surround meats with small bowls of garnishes, such as mustard, pickles, olives, nuts and marinated artichokes, for interesting, flavorful combinations. Arrange prosciutto-wrapped chunks of melon or figs around the edge of the platter. Offer an array of breads and crackers, making sure none of them are strongly flavored enough to overpower the meat. Crusty baguette slices, breadsticks and crackers that contain nuts and seeds are great choices..

 To make your platter over the top, use a natural wood platter board found in our gift shop and add a Manassero Farms honeycomb for both a beautiful and delish touch!