Chef Brian Roland, owner of Crave Culinaire, shares recipes for the gorgeous plate he created for our story on Collier Family Farms (April 2013, p 100).
To make these delectable dishes, visit CFF’s farm stand in Ave Maria, or sign up for its Community Supported Agriculture (CSA) program. Find full details on the farm’s website.
(Photos by Melanie Hembree)
Chef Brian Roland
Collier Family Farms Roasted Eggplant
Citrus Toasted Farro with Field Onions & Garden Tomatoes
Local Honey, Pistachio & Goat Cheese Stuffed Squash Blossoms
Crispy Carrots & Basil–Kale Pistou
Citrus Toasted Farro with Field Onions & Garden Tomatoes
(Yields 8 portions)
- 2 cups farro
- 3.5 cups vegetable stock or broth
- 1 each large ruby red grapefruit
- 1 each Florida orange
- 1 oz. Key lime juice
- 1 bunch field onions (scallions preferred), sliced
- 2 cloves garlic, sliced
- 1/2 pint garden tomatoes (variety of colors if possible)
Method:
Peel the orange and grapefruit. Segment out half of each, and reserve the segments for garnish.
Squeeze the remainder of the citrus to collect the juice, strain and reserve.
In a medium-sized pot, add a touch of your favorite cooking oil on medium heat, and add the field onions and garlic. Sweat them for about a minute (try not to achieve any color) then add the farro grains. Stir them around to coat them with the oil, and then add the vegetable stock and all citrus juices. Allow it to come up to a boil, then lower it to a simmer and continue to stir the farro until the liquid is almost fully absorbed. Check the farro for doneness and adjust seasoning with salt and pepper. Fold the citrus segments and sliced garden tomatoes into the farro for garnish and finish with thinly sliced field onions on top.
Local Honey, Pistachio & Goat Cheese Stuffed Squash Blossoms
- 3 Tbsp. local honey
- 1/4 cup pistachios, chopped
- 3 oz. goat cheese
- 1 oz. cream cheese
- 8 each squash blossoms
Method:
Whip the goat cheese and cream cheese with the honey in a food processor and season with a dash of salt. Carefully remove the center stem of the squash blossom and open up the cavity as much as possible. Stuff the inside of the squash blossom and top with chopped pistachios. Drizzle with more local honey if desired
Basil–Kale Pistou
- 4 oz. fresh basil
- 4 oz. fresh kale
- 6 small cloves garlic
- 1 cup Parmesan cheese, grated
- 2/3 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Method:
Blanch the kale in boiling salted water for 1 minute, shock in ice water, drain and reserve. Blend the basil, kale, garlic, cheese, olive oil, salt and pepper in a food processor until it forms a smooth puree. Adjust seasoning to taste and serve.
Fresh, organic produce from Collier Family Farms makes amazing meals.
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