Food from the 2017 Sustainable Agriculture Conference

Pumpkin Bisque

Pumpkin Bisque

Reviews from this year’s conference were unified in praising the work of conference Food Coordinator, chef Isaiah Allen. As both a chef at The Eddy Pub and a farmer at Rocky Run Farm, Isaiah is able to provide a specialized perspective of growing and cooking local, seasonal ingredients. He has graciously provided us with the recipes of some of the most talked about dishes from this year’s conference: the Pumpkin Bisque and Sea Island Peas with Moroccan Tomatoes. Good news for those looking for a vegan dish that shines on their Thanksgiving table, the pumpkin bisque received raves from all eaters at our conference. Chef Allen encourages everyone to try the pumpkin bisque, but cautions us that the Sea Island Peas recipe is for more advanced home cooks.

Pumpkin Bisque

  • 5 lbs pumpkin, roasted
  • 2 lbs, yellow onion, peeled and chopped
  • 2 lbs carrots, peeled and chopped
  • 2 oz. canola oil
  • 3 oz. garlic, minced
  • 2 oz. ginger, minced
  • 1 quart coconut milk
  • 2 quarts water
  • 1 Tbsp. cinnamon
  • ½ cup sorghum syrup
  • 2 Tbsp. sage, chopped
  • kosher salt

 

Cut the pumpkin in half and roast in a convection oven until soft.  Let pumpkin cool and scoop out the flesh.  Sautee the onions and carrots in the canola oil until browned.  Add the garlic, ginger, and cinnamon and saute for another minute.  Add the water, coconut milk, sorghum, and sage.  Bring to a simmer.  Puree and add salt to taste.

Recipe by Isaiah Allen

Chef at The Eddy Pub

Owner of Rocky Run Farm

Sea Island Peas with Moroccan tomatoes

  • 2 lbs. peas soaked and boiled
  • 1 Jalapeno thin sliced
  • 1 yellow onion thin sliced
  • 4 tomatoes cut into wedges
  • 1 bunch green onions cut on a bias
  • 1 oz. fresh ginger grated
  • 2 oz. minced garlic
  • 1 Tbsp. ground cumin
  • 1 Tbsp. Paprika
  • ½ tsp. cayenne powder
  • 2 Tbsp. Chili powder
  • 1 tsp mustard seed
  • 2 oz. brown sugar
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1 ½ cups canola oil
  • ½ apple cider vinegar

 

Method: Soak the peas in water for at least 6 hours to hydrate.  Strain the water.  Add the peas to a pot and cover with clean water.  Simmer until soft.  Drain and chill.

Put the green onions, yellow onions, jalapenos, garlic, ginger, and tomatoes in a large metal bowl. Add the vinegar to the bowl.  Blend all the dry spices together.  Heat the oil on the stove.

NOTE:  The next few steps need to be done quickly.  Make sure you ready the process and have everything ready.  DO NOT overheat the oil.

Wet your fingers and sprinkle a few drops of water into the pot of oil.  Wait for the oil to pop.  After the popping stops add all the mixed spices.  The mixture should sizzle as the spices cook.  Quickly cut the heat and pour the oil over the vegetable mixture.  Let cool before placing in a cooler.  Mix the tomato mixture with the peas and serve.

Recipe by Isaiah Allen

Chef at The Eddy Pub

Owner of Rocky Run Farm

 

 

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