Just-picked produce along other goods raised on the farm, such as eggs and honey, are available at our Farmstand. At various times throughout the year, pasture-raised chickens and heirloom pork, from chops and bacon to jowl and breakfast sausage, are also available. The Farmstand at Rustic Road Farm is Open Year Round 1N 292 Brundige Road, Elburn, … click here to shop local
Turnip, Leek & Potato Soup
1 tablespoon butter or olive oil 1 onion, diced 2 large leeks, sliced 4 garlic cloves, chopped 2 pounds turnips, peeled and diced 1 or 2 potatoes, peeled and diced 2 quarts chicken stock or water bay leaves, thyme and parsley sprigs Salt & pepper to taste Sauté the onion and leek in the Read more
Crisp Apple & Watermelon Radish Salad
1 apple, julienne 1 watermelon radish, julienne (substitute scarlet turnip or purple daikon) Zest and juice of one half of a lemon 3 tablespoons toasted sunflower seeds 1 tablespoon olive oil Kosher salt and cracked pepper A few leaves of torn basil Toss all the ingredients together and garnish with a few micro greens Read more
Old Fashioned Egg Salad
One dozen farm eggs 1 cup diced celery 1/2 cup Hellman’s mayo 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon Tabasco sauce 1 Tbl yellow mustard Place eggs in boiling water and cook 14 minutes. Cool in ice bath Peel eggs and grate using cheese grater. Mix dressing ingredients in bowl and combine with Read more
Chinese Daikon Pickle
2 lbs daikon radish, peeled and julienne (or use watermelon radish) 2 tsp kosher salt 1 cup rice vinegar, unseasoned ¾ cup sugar ½ tsp kosher salt 1 tsp sesame oil Optional – add ¼-1/2 teaspoon toasted thai chili and Sichuan peppercorns Cilantro leaves to garnish the pickle Bring vinegar, salt and sugar Read more
Summer Corn Succotash
Makes enough for 4 as a side dish. ¼ cup butter (or bacon fat) 1 red tropea onion, thinly sliced 2 cloves garlic, chopped 1 cup green or yellow beans, cut 1” 1 cup summer squash, diced 4 ears of corn cut from cob Salt & pepper to taste Basil leaves, torn Squeeze of Read more
Heirloom Tomato Tart
1 sheet frozen puff pastry, brushed with olive oil 1 cup ricotta cheese ½ cup fresh goat’s milk cheese 1/3 cup basil leaves, torn 1 tsp kosher salt 2 RRF eggs fresh ground black pepper 2 cups assorted sliced heirloom tomato, use different colors, shapes, and sizes. Season with salt and pepper and Read more
Kim Chee
Kim Chee is a fermented food full of live pro-biotic cultures. More importantly, it’s a delicious condiment eaten with grilled meats or tossed into soups for an added punch of flavor. It is simple to make (just a little stinky). 2 ½ Lbs Napa cabbage, sliced into 2” pieces 1 ½ Oz Kosher Salt Read more
Asian Salad
4 Cups Sliced Napa Cabbage or Bok Choy 2 Cups Red Butter Lettuce, torn 2 Watermelon radish, shaved on mandolin ½ Cup Scallions, chopped 1 Carrot, shaved with vegetable peeler 1 Cup Rainbow Chard Stems, chopped ½ Cup Broccoli, chopped 2 Tbl Toasted Almonds 4 Oz Sesame Vinaigrette
Sesame Vinaigrette
A favorite recipe from my time spent with Chinese cooking guru Bruce Cost. Its light with a pleasant bite from Dijon mustard and a nutty finish from toasted sesame seed oil. Bruce recommended a fine quality peanut oil such as Lion & Globe or Knife brands; both smell of freshly roasted peanuts and can be Read more
Chianti Braised Pot Roast
3 lb chuck or arm roast Olive oil 2 carrots, rough-cut 2 stalks celery, sliced 1 onion, rough-cut 4-5 garlic cloves, crushed ½ bottle red wine 1-quart chicken or beef broth (or to cover meat by 2/3) 1 sprig thyme 2 bay leaves 1 sprig fresh rosemary 2 tablespoons tomato paste 2 cups whole tomatoes, Read more
