The farm-to-table movement has pushed chefs to find creative ways to showcase the local harvest. Menus are loaded with information about where the ingredients came from and how they were treated, but the recipes themselves often struggle to keep the story going. Dishes like roasted heirloom carrots or braised radicchio can sound pleasingly earthy but are all too often boring, like overcooked, underdressed salads. Some recipes try too hard, tap dancing with foam injections and quick pickles in dishes that don’t add up to more than the sum of their parts.
When the farmers who grow the food that feeds this movement sit down at their actual farm tables, it’s a different story. The food isn’t as fancy, but the dishes have meaning and history. The recipes are adapted for the farm kitchen. Some come from farmer friends. Many are built and scheduled around seasonal surplus, and portion sizes convey the true reality of life on a farm. I just got two recipes from my farmer friend Luci, one for beet greens and one for parsley, and I had to convert from bucketloads to cups.
Luci doesn’t waste time or mince words, and she barely needed a sentence to relay her parsley recipe to me over the phone: “Go out with a bucket and fill it halfway with parsley. Wash; chop; put it in a kettle with hamburger, garlic and onions; and steam-sauté it in chicken broth and fat with the lid on. Let it simmer so it’s nice and soupy. Serve over buttered rice, and everyone is happy.”
It’s an Italian recipe, she added, that she got from our mutual friend Sarah DeSilvey, a former farmhand of Luci’s who returned home to Vermont and became a doctor. DeSilvey says it was her favorite dish growing up, her “every-birthday feast.”
DeSilvey’s mom got the recipe from “The Complete Book of Pasta: An Italian Cookbook,” by Jack Scott, who enjoyed versions of this dish in many kitchens around Rome, usually over the straw-like noodle called bucatini. Scott’s version contains a single tablespoon of parsley. DeSilvey’s mom used quite a bit more. Like a giant game of telephone between Italian cooks and their farmer counterparts overseas, this recipe has evolved at each stop, including mine. You may not find meaty piles of parsley and beet greens on many farm-to-table menus, but these simple, veggie-centric recipes embody the essence of farm cooking, with a legitimacy that many farm-to-table restaurants can only crave.
Beef with chicken stock, olive oil and butter might seem an awkwardly redundant combination, but they all make parsley taste better, and vice-versa. For a compromise between buttered rice and bucatini, I went with orzo, the pasta that looks like grains of rice. It carries the parsley sauce and sucks up the jus like rice, but it has that springy, dreamy pasta feel, and it’s truer to the dish’s Italian roots.
Hot pepper flakes for garnish
In a large, heavy-bottomed pot, fry the ground meat in the oil and two tablespoons of butter on medium heat. Break up the meat with a spatula and cook until nicely browned.
While the burger browns, put some water on for the orzo and cook it. Hold each parsley bunch by the leaves and mince the stems as finely as you can. Add the minced stems to the pan. When the meat is browned, stir in the garlic, onion and black pepper.
When the onions disappear, add the parsley leaves and chicken broth. Simmer for five minutes.
Use the final tablespoon of butter on the orzo. At serving time, give each plate a squeeze of lemon and a dusting of hot pepper flakes.
This recipe also came to me in units of bucketloads. We’ll call for the greens from one bunch of beets. I prefer the foliage of yellow beets, which are less earthy. You could also make this recipe with chard.
Fry the sausage in the oil in a heavy-bottomed pan on medium heat. While it cooks, mince the stems of the beet greens. When the sausage has browned, add the onions, garlic and stems and cook until the onions disappear, about 10 minutes. Add the leaves, soy sauce and black pepper. Give it a good stir and cook until the leaves wilt in the steam of the soy sauce. Serve as a meaty veggie side dish or on toast.
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