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Sweet Potato and Caramelized Onion Tarts with Rosemary Fresh

If you’re team sweet potato for fall, this recipe is for you! These pastries are great for just about any meal – breakfast, brunch, lunch, happy hour – and are the perfect balance of sweet and savory. Make just a few for yourself or whip up a big batch to serve to a crowd. Luckily, our Fresh Sheep’s Milk Cheese now comes in 1 lb. containers!

Ingredients (makes 12):

  • 1 lb. Rosemary Fresh Sheep’s Milk Cheese
  • 2 sweet potatoes, diced
  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 2 tablespoons butter
  • sprinkle of sugar
  • salt and pepper
  • two sheet of puff pastry, thawed according to directions
  • one egg, beaten
  • rosemary, chopped for garnish

Directions:

Preheat the oven to 400 degrees.

Make the caramelized onions and sweet potatoes first because they will need time to cool. For the onions, heat the butter in a pan and add sliced onions, a sprinkle of sugar and some salt. Saute on medium heat until caramelized, about 45 minutes. Set aside to cool.

For the sweet potatoes, add diced potato to a mixing bowl and toss with olive oil, salt and pepper. Transfer to a baking sheet and roast for 15-20 minutes or until fork tender. Set aside to cool.

Keep the oven at 400 degrees. Make sure caramelized onions and roasted sweet potatoes are cooled before they go on the puff pastry.

Once puff pastry is thawed, lay on a lightly floured surface and roll out into a square. Cut into squares or rectangles – the size can vary based on how you’re serving them.

Arrange cut pieces on a baking sheet lined with parchment paper. Par-bake in the oven for 7 minutes – this keeps the center from being weighed down and remaining uncooked. Pull out and top with roasted sweet potato, caramelized onions and crumbled Rosemary Fresh. Brush the edges with the beaten egg and bake again for another 7 minutes until golden.

Garnish with chopped rosemary.

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Woolly Rind Obatzda with Howard’s Pretzels

Fall isn’t just pumpkins and leaves… it’s also beer and pretzels! Behold the perfect spread for your Oktoberfest celebrations. Obatzda is a traditional Bavarian cheese spread made with butter and Camembert. Our version is all about high quality ingredients using cultured butter, our bloomy-rind cheese Woolly Rind, sweet paprika, beer and chives.

We can’t take credit for these beautiful pretzels though. Our friend Chef Craig Howard of Howard’s Farm and Kitchen made these Laugenbrezels – a traditional Bavarian style pretzel that’s dipped in a lye bath giving it its characteristic color and taste. Lucky for you, he just started selling them along with his microgreens, eggs and fresh-cut flowers! Visit howardskc.com to place a pre-order.

You can find our cheese and other local products at our shop in Weston or online to ship to friends and family.

Ingredients (party size):

  • 8 ounces salted cultured butter, room temperature
  • two wheels of Woolly Rind, cubed, room temperature
  • 1 1/2 teaspoons paprika
  • 1/4 cup beer*
  • 2 tablespoons chopped chives, reserve some for garnish
  • salt and pepper to taste

Directions:

Add all ingredients except the chives to a bowl and mix by hand until well combined. It’s okay to have chunks of cheese. Refrigerate for a couple of hours. Once you’re ready to serve, allow to come to room temperature again and mix in chives. Serve with pretzels!

* Note: German beer such as a Dunkel is traditional. We used East Forty Brewing’s Big Head Red – a rye ale. We thought it was fun to include a hint of rye as some versions of obatzda use ground caraway seed.

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Lamb Smash Burgers with Garlic Herb Fresh and Tomato Jam

It’s time to say hello to a new burger! These lamb smash burgers are a nod to the midwestern-style burger but incorporate some new flavors. The warm spices in the jam and the punch of garlic in the cheese are the perfect accompaniments to the lamb. And you don’t have to fire up the grill!

You can find our lamb cuts, cheese and other local products at our shop in Weston. Looking for a whole lamb or custom cuts? Email our Farm Manager at [email protected]

Ingredients:

Tomato Jam:

  • 1.5 lbs tomatoes (Romas work well), diced
  • 1 tablespoon freshly grated ginger
  • 1/2 cup light brown sugar
  • juice of one large lime
  • 1 jalapeño, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt

Directions:

Start by making the jam. Add all of the ingredients into a saucepan and bring to a boil, stirring frequently. Reduce to a simmer and continue simmering for an hour and a half or until it has reached a thick jam-like consistency. Let cool and refrigerate until ready to use.

Divide the ground lamb into four portions. Spray two pieces of parchment paper with oil or spread with butter. Place a lamb portion in between them and press flat. Season both sides with salt and pepper. Continue with the other three portions.

Toast your buns in a pan with butter so that they’re ready once the burgers are cooked. For the burgers, get a cast iron pan very hot. Once heated add a pad of unsalted butter to coat the bottom of the pan. Add a lamb patty. Cook on each side for a couple minutes until well browned and the edges are crispy. Once all of the patties are cooked, it’s time to assemble the burgers.

Add some tomato jam to the bottom bun. Top with two lamb patties then spread some Fresh cheese on top (or go crazy and add cheese in between the patties too!) Top with mixed greens or arugula and dig in!

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Smoked Fish Pâté

It’s time for another killer appetizer recipe that screams *fancy* but takes almost no effort to make. Gotta love that! Choose your favorite smoked fish, add some of our Fresh Sheep’s Milk Cheese, some shallots, lemon, capers and you’re done! The real kicker here is the container of Nettle Fresh. It adds that perfect herby something-something that compliments without overpowering the fish. What’s nettle, you say? Nettles, aka stinging nettles, grow wild around Missouri and look any other weed if you don’t know what you’re looking for. They pop up in the spring and when cooked down, they impart a delicate lemony and spinach-like flavor. 

You can find our cheeses, lamb cuts and other local products at our shop in Weston. 

Ingredients:

Directions:

Mix together all of the ingredients until well combined. Spread on crostini, crackers or toast and enjoy!

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Lamb Kabob

It’s time to fire up the grill and celebrate Dad! You have all summer to enjoy hot dogs and hamburgers so why not treat Dad to something special this Father’s Day instead? These lamb kabobs are the perfect choice and go to show that the simplest things are often the best. The traditional marinade does all the work for you, leaving you with plenty of time to relax and hang with the family. 

You can find our lamb cuts, cheese and other local products at our shop in Weston. Looking for a whole lamb or custom cuts? Email our Farm Manager at [email protected]

Ingredients:

  • 2 lbs. lamb leg or shoulder, cubed
  • 5-6 tablespoons olive oil
  • juice of one lemon
  • two garlic cloves, crushed and minced
  • one tablespoon chopped fresh oregano
  • one teaspoon chopped fresh thyme
  • ½ teaspoon smoked paprika
  • salt and pepper

Directions:

Cube up the lamb meat while trimming off any thick fat pieces. 

Mix together the olive oil, lemon juice, garlic, oregano thyme and paprika. Wait to season with salt and pepper until the meat goes on the grill. 

Add the cubed lamb to the marinade and marinate overnight. 

The next day, skewer the cubed meat along with any peppers, onions or other vegetables you want to grill. 

Once the grill is hot, add the skewers, cooking for roughly 5-7 minutes on each side. Serve with rice or pita, grilled veggies, olives, feta cheese, yogurt, etc.

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Asparagus and Bossa Tart

Looking for a cheesy, easy, Instagram-worthy dish to whip up for brunch or lunch? This Bossa and asparagus tart is absolute perfection and can be customized in so many different ways. Store-bought puff pastry makes it a breeze and the combo of the fresh asparagus and gooey Bossa is *chef’s kiss*.

You can find our cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!

Ingredients:

  • one wheel of Bossa, sliced into pads
  • 4 shallots, thinly sliced
  • one egg, beaten
  • one tablespoon butter
  • one bunch of asparagus
  • 1-2 tablespoons dijon mustard
  • zest of half a lemon
  • one sheet of puff pastry, thawed
  • 2 ounces Prairie Tomme, grated
  • salt and pepper to taste

Directions: 

Preheat the oven according to package directions for the puff pastry. Roll out the pastry until slightly larger than it started (11”x14” roughly). Transfer to a parchment lined baking sheet. Prick all over with a fork. 

While the oven is preheating, saute the shallots in butter until caramelized. Season with salt and pepper. Let the shallots cool. Also get a pot of salted water boiling. Blanch the asparagus for about two minutes before removing them and adding to a bowl of ice water to cool. Drain and set aside. 

Brush the pastry with the dijon mustard, leaving a 1 inch gap all the way around. Make sure the shallots are cool before adding them to the pastry – sprinkle all over the pastry, still leaving an edge. 

Next add the pads of Bossa on top of the shallots and mustard. Then add the asparagus. Feel free to get creative with the pattern! Finally, top with the lemon zest, grated Prairie Tomme. Before putting it in the oven to bake, brush the edge with egg wash. 

Bake for 20-25 minutes or until the crust is golden brown and puffy and the bottom is crisp. Serve warm or at room temperature.

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Woolly Rind Grilled Cheese French Toast

What’s better than a great grilled cheese or french toast? Combining them in one dish, of course! This recipe has everything you love about the classic breakfast, a gooey grilled cheese and even the decadent baked brie with berries all in one bite. Grab a couple wheels of Woolly Rind and start planning your next weekend brunch now!

You can find our cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!

Ingredients (makes 4 sandwiches):

  • two wheels of Woolly Rind, sliced into pads
  • 8 slices of brioche, challah or other bread of choice
  • 4 large eggs
  • 4 tablespoons butter
  • 1/3 cup whole milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • berry compote or jam, to top
  • maple syrup, to top
  • powdered sugar, to top

Directions:

Whisk together cinnamon, nutmeg and sugar in a shallow container. Add eggs, milk and vanilla and whisk everything together. 

In a large skillet, start melting a tablespoon of butter. Dip two slices of bread into the egg mixture, turning to make sure both sides are saturated. Add to the hot skillet. Fry on one side for a couple of minutes until golden brown. Flip one slice over and top it with a few pads of Woolly Rind (be generous!). Top with the other slice making sure the cooked side is face down to create a sandwich. Continue to fry until golden brown on the bottom slice. Flip the whole sandwich over to fry the remaining side. 

Once both sides are golden, remove from the pan. Repeat the process for each sandwich, adding a tablespoon of butter to the pan before you start each one. Top with your favorites like berry compote, maple syrup and powdered sugar and dig in!

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The “Dirty” Salad

Now, the name may sound a little intimidating but this salad features all the best things from the earth! Dirt Lover, our ash-ripened sheep’s milk cheese has a unique, earthy flavor thanks to its generous coating of vegetable ash. It pairs beautifully with an array of foods but for this month’s recipe we wanted to play into its “dirty” side. Pickled beets are the perfect earthy accompaniment while the vinaigrette and candied nuts offer a sweet counterpart. Enjoy as a side or its own satisfying meal.

Ingredients:

  • Dirt Lover, thinly sliced (room temperature)
  • mixed greens
  • candied walnuts
  • pickled beets, diced

Dressing:

  • one part balsamic vinegar
  • one part orange juice
  • two parts extra virgin olive oil
  • salt and pepper to taste

Directions:

Start by making the dressing. Make however much you need but the ratio should be 1:1:2 (balsamic vinegar, orange juice, olive oil). Taste and season with salt and pepper as usual. Shake or whisk to mix. 

Add greens to a bowl and top with chopped pickled beets and chopped candied walnuts. Thinly slice pads of Dirt Lover and add to the salad (remember room temperature cheese is always best!). Drizzle with dressing and enjoy!

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Sheep Cheese Chocolate Truffles

We’re starting February off with a chocolate bang! These truffles are so easy to make and are a heartfelt gift to surprise someone with this Valentine’s Day. Don’t sleep on the dried cherry center! We think it really brings everything together. Experiment with other mixins like nuts or other dried fruits. The mixture is great stuffed into fresh raspberries too! Makes about 20 truffles.

Ingredients:

Directions:

Start by melting the bittersweet chocolate over a double boiler making sure the top bowl doesn’t touch the simmering water below. Stir the chocolate until it’s melted and smooth then remove from the heat and set aside to cool for a bit.

In the meantime, whisk the sheep’s milk cheese, sugar and vanilla together until fluffy. Then whisk in the melted chocolate until everything is combined. Cover and chill for an hour until the mixture is firm.

To make the truffles, take a heaping teaspoon of mixture and flatten it out in your hand. Press one or two dried cherries into the center and form the rest of the mixture around it. Roll between your palms to form into a ball. Roll the ball in the cocoa powder until coated on all sides. Chill finished truffles for another 30 minutes. They can be stored in the fridge in an airtight container for up to 3 days.

Tip: For some variation, the mixture is great stuffed into the center of fresh berries like raspberries, blackberries or strawberries.

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Lamb Osso Bucco

We’re more than just cheese here at Green Dirt Farm! We carry frozen lamb cuts in our shop too: ground lamb, sausage, racks, shoulders, legs and more! This time of year, we love our Osso Bucco cuts (cross-cut shanks) because it requires minimum prep and then just braises low and slow for the rest of the afternoon. This is a pretty simple recipe that can be used for other cuts you would braise including beef. Best served with mashed potatoes or polenta to soak up all those delicious juices!

You can find our lamb, cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!

Ingredients:

  • 2 packs of Lamb Osso Bucco (about 2 lbs) – you could fit another pound or so with this amount of liquid
  • 3 cloves garlic, smashed
  • 2 small onions, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • one quart lamb or beef stock
  • 1 cup red wine
  • 1/4 cup olive oil
  • 1/4 cup tomato paste
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 sprig rosemary
  • salt and pepper

Directions:

Preheat oven to 300 degrees.

Dry off lamb osso bucco and salt and pepper liberally. In a large dutch oven, heat oil over medium-high heat. Add osso bucco carefully and sear on all sides until browned and releases from the pan on its own. Remove lamb and place on a plate to the side. Add carrots, celery, onions and garlic to the pot and saute for 10 minutes, until caramelized and softened, scraping the bottom of the pot with a wooden spoon along the way.

Add tomato paste and saute for about 5 minutes until veggies are coated and slightly browned. Deglaze with red wine scraping the bottom of the pot. Reduce the wine by half, then add the stock, thyme, bay leaves and rosemary. Season with salt and pepper. Bring to a boil, then shut off the heat, place the lid on top and place into the oven. Cook for about 2 hours until fork tender and meat separates from the bone.

Remove lamb from the pot. Also remove the rosemary stem and bay leaves. At this point you can serve immediately or reduce the sauce for a thicker consistency. To reduce, return to the burner on medium-high heat and strongly simmer until liquid reduces to desired consistency. Finish with a pad of butter for a glossy sauce.

Serve lamb on top of mashed potatoes or polenta, topped with sauce and veggies.