Recipes
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Chef Brian Scheehser's recipe for Fresh Tomato Salad with herbs, olive oil, and feta cheese
- 3 heirloom tomatoes (a mix of Brandywine, German, Green Zebra, or others)
- 1/2 C cherry tomatoes
- 1/4 lb. feta cheese, cubed
- 4 T Italian parsley, chopped
- 4 T basil, chopped
- olive oil
- sea salt
Slice tomatoes or cut into wedges. Arrange artfully on four salad plates. Add cheese and cherry tomatoes. Top with herbs. Drizzle with olive oil. Sprinkle with sea salt. Serves 4.
Brian Scheehser is executive chef at Trellis Restaurant at the Heathman Hotel in Kirkland and a farmer at The South 47 Farm. He demonstrated this recipe Sept. 22 at the Harvest Celebration.
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Chef Wayne A. Johnson's recipe for Pumpkin Risotto
Arborio Rice:
- 1 T unsalted butter
- 1/2 C onions, diced 1/4"
- 2 C Arborio rice
- 2 1/4 C chicken broth
In a round pot, melt butter. Add onions and sauté, stirring constantly until translucent. Add Arborio and sauté, stirring constantly until slightly translucent. DO NOT BROWN! Add Chicken broth one-half cup at a time, and simmer, stirring constantly, until no liquid releases when you pull it away with mixing spoon from the bottom of the pan. Spread on a sheet pan and refrigerate until cold. (Shelf life 5 days.)
Pumpkin Puree:
- 29 oz can Pumpkin Puree
- 3 C water
- 3 oz brown sugar
- 1/8 C sherry vinegar
Combine all ingredients until smooth.
Vegetable Stock:
- 1 oz olive oil
- 1 lb. mushroom stems & trimmings
- 2 gallons water
- 3 bunches leeks, washed
- 1 bunch celery, chopped
- 1.5 lbs carrots, chopped
- 1 lb. yellow onion, coarsely chopped
- 1/2 oz. wt. fresh thyme, whole sprigs
- 1 each bay leaves
- 3 each whole black peppercorns
In a stock pot, heat oil, and sauté vegetables until light golden brown. Add herbs and water. Simmer for one hour. Strain through a fine mesh china cap. Cool.
Spice Mix
- 1/4 C cumin, ground
- 1 t cayenne
- 1/4 C paprika, Spanish
- 1 T ginger, ground
- 1 1/2 t cinnamon, ground
- 2 T salt mix 3:1
Pumpkin Risotto:
- 2 T olive oil
- 4 oz. onion, diced
- 2 t garlic, minced
- 2 each chilies, sliced thin
- 1 1/2 C roasted pumpkin
- 4 C vegetable stock
- 12 oz. pumpkin puree
- 4 cup Arborio rice base (see above)
- 5 oz chard
- 3 T spice mix
- 4 oz butter
- 3/4 C spiced walnuts
- 4 each roasted mini pumpkins
- 12 each chive sprigs
In a sauté pan, sauté onions until translucent. Continue by adding the garlic and chilies, saute about one minute. Add roasted pumpkin, spice mix, Arborio rice, pumpkin puree and hot vegetable stock. Cook until rice is creamy. Toss in the Swiss chard and finish with butter. Present risotto coming out of the mini pumpkin, garnish with spiced walnuts and chives. Drizzle with walnut oil.
Serves 4 to 6
Wayne Johnson is executive chef at the Andaluca Restaurant at the Mayflower Park Hotel in Seattle. During November and December, he'll be using our farm's mini pumpkins and Luxury Winter Pie pumpkins to prepare this recipe for diners at his restaurant. And you can watch him demonstrate his Pumpkin Risotto cooking skills on KOMO-TV's Northwest Afternoon on Nov. 14 at 3 p.m.