Putting Together a Locally Inspired Farm Platter
Crudité Platter
An assortment of seasonal raw chopped vegetables served with dips such as ranch or hummus. Can also be paired with bread and cheeses.
Makes 1 Platter: serves 4-6
INGREDIENTS
-Veggies:
A simple dip that’s standard recipe is great but it also easy to customize with different flavors.
In the bowl of a food processor, combine chickpeas, lemon juice, tahini, garlic, olive oil, salt and pepper, and process for 1 minute, scrape the sides and bottom of the bowl then pulse for 30 seconds more while adding water 1 tablespoon at a time till smooth. Place in serving bowl and top with olive oil.
VARIATIONS
Add any assortment of the following ingredients :
Spices: Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
Savory: Fold in 1/4 cup of chopped green or black olives.
Spicy: Add ½ – 1 jalapeno to the food processor.
Herb: Add 1 to 3 tablespoons of fresh basil, cilantro, or parsley to the food processor.
Nuts: Blend in 3-4 tablespoons of some lightly toasted walnuts, almonds, or pine nuts.
Bread
1 hour 4 ingredients French Bread , Makes 1 loaf serves 4-6
Ingredients:
1. Combine the water, honey, salt and yeast in a glass bowl. Let sit for 5-10 mins til bubbles form.
2. Next, add in flour. You want your dough to be sticking to itself, not your fingers. So, keep adding flour and keep kneading until that happens.
3. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 20 mins. Preheat oven to 400 degrees.
4. After 20 mins., cut slits in the top and bake for 16-20 mins.
Serve with butter, and an assortment of cheeses
Kentucky Funding Source: Kentucky Department of Agriculture Farm to Fork
An assortment of seasonal raw chopped vegetables served with dips such as ranch or hummus. Can also be paired with bread and cheeses.
Makes 1 Platter: serves 4-6
INGREDIENTS
-Veggies:
- Kale
- Radishes
- Asparagus
- Bell peppers
- Sliced cucumbers
- Carrots
- Snap peas
- Cherry tomatoes
- Celery sticks
- Hummus
- Ranch
- Kalamata olives
- Nuts (like pistachios, almonds, peanuts, etc)
A simple dip that’s standard recipe is great but it also easy to customize with different flavors.
- 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/4 cup (60 ml) well-stirred tahini
- 1 garlic clove minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Salt & Pepper to taste
- 2 to 3 tablespoons water
In the bowl of a food processor, combine chickpeas, lemon juice, tahini, garlic, olive oil, salt and pepper, and process for 1 minute, scrape the sides and bottom of the bowl then pulse for 30 seconds more while adding water 1 tablespoon at a time till smooth. Place in serving bowl and top with olive oil.
VARIATIONS
Add any assortment of the following ingredients :
Spices: Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
Savory: Fold in 1/4 cup of chopped green or black olives.
Spicy: Add ½ – 1 jalapeno to the food processor.
Herb: Add 1 to 3 tablespoons of fresh basil, cilantro, or parsley to the food processor.
Nuts: Blend in 3-4 tablespoons of some lightly toasted walnuts, almonds, or pine nuts.
Bread
1 hour 4 ingredients French Bread , Makes 1 loaf serves 4-6
Ingredients:
- 1 1/2 cups warm water (100 degrees)
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- tablespoon Active Dry Yeast
- 1/2 – 4 1/2 cups All-purpose flour
1. Combine the water, honey, salt and yeast in a glass bowl. Let sit for 5-10 mins til bubbles form.
2. Next, add in flour. You want your dough to be sticking to itself, not your fingers. So, keep adding flour and keep kneading until that happens.
3. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 20 mins. Preheat oven to 400 degrees.
4. After 20 mins., cut slits in the top and bake for 16-20 mins.
Serve with butter, and an assortment of cheeses
Kentucky Funding Source: Kentucky Department of Agriculture Farm to Fork