Creamy Wild Rice Chicken Soup with Roasted Mushrooms

This soup is made using pantry staples like wild rice, autumn herbs, and chicken breasts. It's a hearty warming meal to enjoy any night of the week.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

1 pound boneless, skinless chicken breasts: Peacemeal Farm
1 1/2 cups dry wild rice blend: Good Health Herbs
6 carrots, chopped: Bibb Forest Farm
3 teaspoons dried celery, or 3 stalks chopped: Twisted Carrot Farm
1 medium yellow onion, chopped: Bibb Forest Farm
6 cups low-sodium chicken broth: Peacemeal Farm
2 teaspoons chopped dried thyme: Gathered Threads
1 tablespoon chopped fresh sage or 1 teaspoon dried: Dragonfly Farm
1/2 teaspoon crushed red pepper flakes: Liberty Tree Farm
2 cups braised spinach or kale: Liberty Tree Farm
2 tablespoons chopped fresh parsley: Manakintowne Specialty Growers
1 cup heavy cream or whole milk: Richlands Creamery
1/2 cup grated pecorino cheese, plus more for serving: Terra di Siena
kosher salt and black pepper: Good Health Herbs
6 tablespoons salted butter, melted
2 pounds mixed mushrooms, roughly torn: HaaShrooms
2 sprigs fresh rosemary: Feathers & Flowers Farm
4 cloves garlic, smashed: Dragonfly Farm
zest from 1 lemon
Instructions
Slow Cooker

1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, onion, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours.
2. Shred the chicken with 2 forks. Stir in the cream, pecorino cheese, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water.
3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp
4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
5. Divide the soup among bowls and top with rosemary and additional parmesan.
Instant Pot

1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, onion, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.
2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, pecorino cheese, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley.
3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
5. Divide the soup among bowls and top with rosemary and additional parmesan.
Stove-Top

1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, onion, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.
2. Shred the chicken with 2 forks. Stir in the cream, pecorino cheese, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley.
3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
5. Divide the soup among bowls and top with rosemary and additional parmesan.
Notes
Leftovers: If eating this leftover, the rice will soak up a good amount of liquid. It will still taste great, but if you'd like for it to be soup again, you will need to add broth. Or just eat good flavored rice!

Slow Cooker: please note that slow cookers can vary and some are having issues with their rice getting mushy. I recommend to start checking for doneness around 5 hours on low. If the soup gets too thick, add water to thin.

Nutrition
Calories: 310kcal

Published: 09/02/2022

Producer Recipe: Lamb Stuffed Eggplant

This super easy to make meat stuffed eggplant recipe is a delicious, healthy dish that's perfect for entertaining or as a family meal. Tastes great the next day too!



INGREDIENTS

1lb ground lamb (Burkeville-Waverly Farms)
3 large eggplants (Bibb Forest Farm)
1 onion finely chopped (Bibb Forest Farm)
3 garlic cloves finely chopped (Dragonfly Farm)
1lb chopped tomatoes (Manakintowne Specialty Growers)
4 tablespoons tomato puree (Twisted Carrot Farm)
4 tablespoons olive oil plus a little more for drizzling (Terra di Siena)
1¼ teaspoons cumin powder, smoked paprika, fine sea salt each (Good Health Herbs)
½ teaspoon cayenne pepper, onion powder, mushroom powder each (HaaShrooms)
⅓ teaspoon ground nutmeg
Curtido Kraut for garnish or side option (Farmstead Ferments)


INSTRUCTIONS

Preheat the oven to 400 F. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.


Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato puree and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.


Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.


Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.


Remove from the oven, top with fresh curtido kraut and serve.


ENJOY!

Published: 08/12/2022

Producer Recipes: Maple Braised Back Ribs

Maple Braised Back Ribs

Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours 20 mins


Ingredients (click on the farm names for a direct link to the ingredient needed!)

3 lb. buffalo back ribs (Virginia Bison Co.)
2 tablespoon cooking oil (Terra Di Siena)
1 cup chili sauce (WILD EARTH FERMENTATION)
1 can tomato sauce (14 oz.) (Leek & Thistle)
1/3 cup cider vinegar (Good Health Herbs)
1 cup chopped onion (Thistledowne Farm)
3-5 tablespoon maple syrup or honey (Bibb Forest Farm)
1 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice (Good Health Herbs)
1 teaspoon dry mustard
1 teaspoon salt (Good Health Herbs)
1 1/2 teaspoon chili powder
1/4 teaspoon ground pepper (Good Health Herbs)


Instructions

1. Using a large saucepan, brown ribs in cooking oil over medium high heat; or coat ribs lightly with oil and brown quickly on a hot barbecue grill. Set browned ribs aside.

2. Combine all remaining ingredients in a large mixing bowl to form sauce. Transfer sauce to a Dutch oven or shallow ovenproof baking dish with cover.

3. Split ribs into 2 to 3 bone sections. Immerse ribs in a sauce in a single layer. If sauce appears to be insufficient add up to 1 cup of water.

4. Cover Dutch oven or baking dish and bake in a 250°F oven for 3 hours. Agitate every hour or so. Add some additional water only if necessary.

5. After 3 hours cooking, turn off oven and allow ribs to remain there until room temperature is reached. Leave ribs in cooking dish overnight.

6. Next day remove rib dish from the refrigerator and reheat at 300°F for one hour, or until ribs are heated through.

7. Separate ribs from sauce and hold in warm oven. Thicken sauce by cooking at a low boil for about 15 minutes, or until desired thickness is reached. Remove ribs from oven and serve with sauce.



For more information and some great Bison recipe ideas, check out their website here:
https://virginiabison.com/

Published: 08/01/2022

Tomahawk Steaks with Mushrooms

From Jil Davis at ThorneBrook Farms

Here's Jil's foolproof method for making the most of these eye-catching steaks. Great for a special occasion or date night!


Preheat oven to 375 degrees.


Rub steak with your favorite steak seasoning or rub and let sit at room temperature for about 30 minutes.


Heat a cast iron pan until hot and then turn the stove eye to low down to low. Add 1 stick of butter (yes, one whole stick), roughly 2 tbs olive oil, 1 lb sliced mushrooms, and a sprig of rosemary. Saute until mushrooms are slightly tender. They'll finish cooking in the oven later.


Push the pan contents to the sides of the pan to make room for the steak. Place steak in center of pan.

Sear steak for 7 minutes on the first side. Then flip it and cook for another 6 minutes. This browns both sides and creates a delicious crust on the meat.


Redistribute the mushrooms, butter mixture, and rosemary so it hugs the steak.


Place pan in the oven until internal temperature of the steak reaches 120-125 degrees, basting the meat a couple of times with the butter mixture during the cooking time.


Use a meat thermometer to keep checking the internal temperature of the steak. When it reaches 120-125 degrees, remove the steak from the oven and move it to a cutting board to rest for 15 minutes.


Carve & enjoy!

Published: 04/12/2021

One Skillet Greek Chicken and Pasta with Tomatoes and Feta

Keeping things colorful and easy today with this One Skillet Greek Chicken and Pasta with Tomatoes and Feta. Greek inspired oregano chicken cooked together with bell peppers and pasta to create a deliciously, healthy one skillet style summer dinner. The chicken is finished with garlic tomatoes, feta cheese, with an option to add creamy tzatziki sauce. It’s simple but mouthwatering and made in no time!

Ingredients:

-4 tablespoons extra virgin olive oil (Terra di Siena)
-1 pound boneless skinless chicken, cut into bit size pieces (Peacemeal Farm)
-1/2 cup dired Italian Herbs (Liberty Tree)
-2 teaspoons Crushed dried peppers (Liberty Tree)
-1 pinch each kosher salt and black pepper (Good Health Herbs)
-2 tablespoons Vinaigrette Salad Dressing (Misty Morning Sunrise Farm)
-4 cloves garlic, chopped (Crumptown Farm)
-1 bell pepper, sliced (Bibb Forest Farm)
-1 cup Caponata or pitted olives (Curds & Whey)
-2 cups orzo, penne or pici pasta (Terra di Siena)
-1 cup crumbled feta cheese (Caromont Farm)

Tomatoes:

-1/3 cup extra virgin olive oil (Terra Di Siena)
-1 clove garlic, grated (Crumptown Farm)
-2 cups mixed heirloom tomatoes, chopped or halved (Crumptown Farm)
-1/3 cup fresh basil, chopped (Broadfork Farm)


Instructions:

1. In a large skillet, toss together the olive oil, chicken, oregano, dried peppers, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in a vinaigrette dressing of choice and garlic, cook another minute. Remove the chicken from the skillet.

2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the pasta of choice and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and caponata or pitted olives into the pasta. Allow the chicken to warm through, about 3 minutes.

3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes (optional).

4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki (optional).

Published: 07/25/2022

Producer Recipes: One Skillet Greek Chicken and Pasta with Tomatoes and Feta

Keeping things colorful and easy today with this One Skillet Greek Chicken and Pasta with Tomatoes and Feta. Greek inspired oregano chicken cooked together with bell peppers and pasta to create a deliciously, healthy one skillet style summer dinner. The chicken is finished with garlic tomatoes, feta cheese, with an option to add creamy tzatziki sauce. It’s simple but mouthwatering and made in no time!

Ingredients:

-4 tablespoons extra virgin olive oil (Terra di Siena)
-1 pound boneless skinless chicken, cut into bit size pieces (Peacemeal Farm)
-1/2 cup dried Italian Herbs (Liberty Tree)
-2 teaspoons Crushed dried peppers (Liberty Tree)
-1 pinch each kosher salt and black pepper (Good Health Herbs)
-2 tablespoons Vinaigrette Salad Dressing (Misty Morning Sunrise Farm)
-4 cloves garlic, chopped (Crumptown Farm)
-1 bell pepper, sliced (Bibb Forest Farm)
-1 cup Caponata or pitted olives (Curds & Whey)
-2 cups orzo, penne or Pici pasta (Terra di Siena)
-1 cup crumbled feta cheese (Caromont Farm)

Tomatoes:

-1/3 cup extra virgin olive oil (Terra Di Siena)
-1 clove garlic, grated (Crumptown Farm)
-2 cups mixed heirloom tomatoes, chopped or halved (Crumptown Farm)
-1/3 cup fresh basil, chopped (Broadfork Farm)


Instructions:

1. In a large skillet, toss together the olive oil, chicken, oregano, dried peppers, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in a vinaigrette dressing of choice and garlic, cook another minute. Remove the chicken from the skillet.

2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the pasta of choice and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and caponata or pitted olives into the pasta. Allow the chicken to warm through, about 3 minutes.

3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes (optional).

4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki (optional).

Published: 07/25/2022

Apple and Sage Breakfast Sandwich

The Apple and Sage Breakfast Sandwich is wonderful through fall and winter while apples are still plentiful. You can add bacon to it or not, it's great either way.

First, you'll need to make up the sage aioli:
1/2 cup of your choice of mayo
2-3 cloves of garlic, peeled and finely chopped
1T fresh sage, finely chopped
1t lemon juice
1/2T EVOO (exclude if your mayo of choice was already thin)

mix the ingredients together and keep refrigerated until needed.

The rest of the ingredients of the sandwich are simple and most can be found on our pages during the fall and winter seasons:
eggs (1 or 2 works)
green apple
bacon (optional)
english muffin
smoked gouda

Cook up the bacon and egg(s). When they are nearly finished, begin toasting the english muffin, but don't fully brown - you'll want to melt the cheese slightly on the top piece after a light toasting.

To assemble:
smear sage aioli on the bottom half, layer thin slices of apple, then lay egg, then bacon, and top with melty cheese.

Enjoy!

Published: 01/30/2022

Sweet Potato Yogurt

Looking for another way to use those sweet potatoes this season? Consider making this sweet potato yogurt found on Food52. It makes a great breakfast and easily paired with some apple, nuts, or granola. I used my preferred 2% greek yogurt that has no added sugars but you can use your go to.

You'll need:
1 cup greek yogurt
2 (~12-14 oz total) sweet potatoes

Preheat the oven to 450F
Wash and dry off sweet potatoes
Poke several holes in each sweet potato
Bake sweet potatoes for 45-60 minutes
Allow sweet potatoes to cool enough to be handled

Peel away the skin of the sweet potatoes and add the flesh to a food processor
Blend until completely smooth
Place in fridge or let sit on counter to cool to room temperature or below

Stir the yogurt into the sweet potato puree

You can add spices as you please to tweak the flavor. Enjoy!

Published: 01/13/2022

Help Us Keep Our Cool (Literally)!

Fall Line Farms & Local Root is feeling the heat on Thursdays. We need coolers and ice blocks. Our non-profit market needs your help!

If there’s one thing our community appreciates, it’s fresh food. That’s why we don’t warehouse anything that comes in your Thursday order. Your food and other items come straight from the farmers and makers, who get together Thursday morning to make sure that your market haul is in your hands by that afternoon. But keeping everything cool is a challenge in July, August, and September. Our community has grown. More orders are coming in, so now we need more coolers and ice blocks to keep the produce and frozen foods in great shape for you.

We’re calling on our community for some help footing the bill with this expense, which is a key factor in keeping our non-profit market running as usual. No donation is too small! If you’re interested in helping us with our goal of acquiring 8-10 new coolers here’s what you can do:

1. Donate a cooler.

Used coolers are fine, but they need to be pretty large. If you have a cooler that you might want to donate, please let Alex (our Market Manager) or Mandy (our Operations Assistant) know. You can email and they’ll help determine whether it’s big enough and how to make it easy for you to get the cooler to us. Use the email address admin@centerforruralculture.org.

To give you an idea of what kinds of coolers we are hoping to get, here are a couple of links to ones like what we’re hoping to acquire: https://tinyurl.com/yyrvettw (smaller version) or https://tinyurl.com/5ftr2ee5 (larger version). Again, you can email Alex and Mandy at admin@centerforruralculture.org and they'll let you know where to deliver your cooler--no matter where you purchase it.
2. Donate money toward purchases of coolers. One advantage to the coolers shown in the links above is that we can buy replacement parts for them so that Alex can repair them when they (inevitably) suffer wear and tear. Donating money is another great option, and every little bit will help us! We’ll just pool what you send us and purchase what we need.


You can donate money to this “Cool Drive” by following this link: https://www.centerforruralculture.org/get-involved .

Click on the orange “online” block and it will take you to our PayPal page.

Be sure to put “cooler campaign” in the “Notes” section so we’ll know where to apply your donation.

Accept our gratitude. We all appreciate your help!

Published: 07/23/2021

Crispy Seasoned Chicken Leg Quarters

Everyone loves having a go-to recipe for something seriously delicious but not too fussy. This one-dish recipe, adapted from Food.com, is excellent because it offers a basic method for cooking up a delectable batch of yummy chicken leg quarters. You can use the spices that we suggest here or come up with your own blends. Change them up to suit your mood!


We’re featuring pasture-raised poultry from Peacemeal Farm for this ordering period (June 11-14. 2021). They are restocking, and there are plenty of leg quarters on their page!


We imagine this meal with accompaniments of a fresh, crisp salad or some steamed vegetables, and some freshly baked bread. And don’t forget dessert! We’ve included shopping suggestions at the end of the recipe, and you can find almost everything you need on Fall Line Farms and Local Roots!


You’ll need:


· 4 skin-on Peacemeal Farm chicken leg quarters, bone-in

· Soy sauce: about ½ a cup

· garlic powder

· seasoning salt

· dill weed

· OR come up with your own spice blend and use it! You'll want about a teaspoon of each spice to start. You can also use one of the fresh herb blends from Manakintowne Specialty Growers or Liberty Tree Farm and tuck them up under the skin in place of what we’ve suggested here. Fresh green garlic and garlic scapes are wonderous things on chicken! Bibb Forest Farm has scapes this week.



Here's How to Make It All Happen:


Preheat your oven to 375 degrees. Place a rack in the middle position.


Line a 9 X 13 baking dish with foil. (Food.com suggests also using a rack if you like your chicken to be as crispy as possible.)


DON’T REMOVE THE SKIN from the chicken! You need it for the flavor and texture you’re going for. But you need to get the soy sauce and spices up under it, so detach it enough so that you can expose the surface of the meat, but leave it attached in strategic spots. (You'll lay it back down over the meat after rubbingin the spices and cooking.)


Brush the meat with the soy sauce, then sprinkle with about ½ of the seasoning mix you have chosen. Rub it lightly into the surface of the chicken leg quarter, then pull the skin back over the meat.


Put the chicken pieces in the pan or on the rack skin side up, leaving a few inches between them. Sprinkle the skin with about the same amount of the spice mix that you used underneath.


Bake uncovered for about an hour, then raise the oven temperature to 400 and bake for about another 15 minutes. (Larger quarters may take just a little longer. You know they’re done when you insert a meat thermometer in the thickest section of the meat. Remember not to touch the bone! At 165 degrees F, it's done.


Let the chicken rest for 5 minutes or so, then tuck in!


SHOP!


Peacemeal Farm has chicken leg quarters. If they're sold out, check Salt & Pepper Farm.


You can find salad fixings and veggies by searching under "Fruit and Produce."


Broadfork Farm and Great Harvest Bread Company have freshly baked bread, and Craft Bakehouse usually has some kind of wonderful savory biscuit.


Dont forget DESSERT!


· Truly Scrumptious/Leek & Thistle

· Craft Bakehouse

· Great Harvest Bread Company

· Salsas Don Sebastian

· Favour Cookie Company

· My Empanada

· Curds & Whey RVA

· Misty Morning Sunrise Farm

Published: 06/11/2021