Excerpt: The Kerber's Farm Cookbook by Rizzoli International Publications

The summer season at Kerber’s Farm is one of the most vibrant, where the fruits of our labor during the previous months can be seen literally everywhere you look. A walk around the property highlights the essence of the summer, and all of the activities that go along with this season. Hydrangeas, snapdragons, sunflowers, and organic vegetables thrive in the gardens with the abundance of sunlight and warmth.

The vegetable and herb seedlings that were planted during the spring are now matur-

ing and show a glimpse of the wonderful harvest to come. Small flowers can be seen on the eggplant and zucchini plants, and green tomatoes sprout almost daily. Aside from constant watering, most of the vegetable plants are self sufficient except for the tomato plants that must be tied and staked, as they grow taller. As Kerber’s garden is organic and we do not use fertilizer or any pesticides, routine weeding is a laborious task.

By early June our honeybees are quite active, and one can witness a flurry of activity at

each of the hives during the day. On the exterior of the hives, the bees can be seen quickly

The Kerber’s Farm Cookbook

summer

The Kerber’s Farm Cookbook

departing and returning to their hive with pollen they have gathered from the nearby flowers. Inside the hive, a massive construction project is underway with an army of worker bees that build the vast network of honeycomb that will be used to store the honey. Some of this honeycomb will also be used to lay eggs to give birth to more bees. By the end of July enough honey is made to have a harvest. This process usually takes two people in which the bees are “smoked” which helps calm them so the hive can be accessed. The racks of honey are removed, and brought into the barn. A hot knife is used to remove the layer of wax that contains the honey in the honeycomb. The racks are then spun in a centrifuge-type machine to collect the wonderful bounty. The honey is then jarred and put on the shelves in the store for sale.

Over in the chicken coop, our baby chicks that are now around six months old are

beginning to lay their first eggs. Each chicken lays one egg per day. Hens are really easy to care for and really only require a comfortable place to perch, good food, and fresh water. We

summer

Clams on the Half Shell {

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One of the joys of life near the sea is being able to catch and eat fresh clams. Growing up on boats, clamming was always a favorite part to summertime activities. My father would take my brother and I out in the dinghy into the muddy shallows near the salt marsh. We would dig for clams in waist-high water with a rake, or simply use our feet to feel for them. The experience of digging for the clams was just as great as the treat of eating them later. Mr. Kerber used to send his two sons out to Eaton’s Neck on Long Island’s north shore to dig for clams so they could use them in the store. This simple recipe includes my favorite easy to make cocktail sauce.

Two dozen littleneck clams, chilled and shucked CO C K TA I L S AU C E

Mix all cocktail sauce ingredients thoroughly in a small bowl. Arrange clams on a chilled plate or with a bed of crushed ice. Place a small dollop onto each clam. Garnish with lemon wedges and parsley.

1 cup Heinz Ketchup 3 tablespoon lemon juice 2 tablespoon Horseradish ½ teaspoon of Worcestershire sauce ½ teaspoon Tabasco sauce 1 teaspoon of coarse black pepper

The Kerber’s Farm Cookbook

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The Kerber’s Farm Cookbook

Blueberry Mint Ice Pops {

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This is an easy summertime treat that everyone will enjoy, and is fun for kids to help make. The simple three-ingredient recipe highlight some of the best flavors of the season. Purchase the ice pop molds ahead of time so you have on hand.

Add all ingredients to a food processor or blender and pulse until blueberries are finely chopped. Carefully pour mixture into ice pop molds and freeze overnight. To remove pops from mold, set them in warm water for 1–2 minutes and gently pull on popsicle sticks to separate the pops from the mold.

summer

2 cups fresh squeezed lemonade (page XXX) 2 cups fresh blueberries 15 fresh mint leaves

HONEY BEES I knew that when I purchased Kerber’s Farm, I wanted to have honeybees on the property. The idea of becoming a beekeeper and producing honey appealed to me, and having those wonderful painted wooden hives around would also be a pretty addition to the gardens.

The property was already chock full of food sources for the bees including wild

strawberries and the small yellow flowers of creeping daisies. I also knew that I would be adding more flowers, fruit trees and other species that the honeybees could feed on.

Around the same time that I bought Kerber’s, the honey bee had made the cover

of Time Magazine. The cover story warned of the perils that these insects were facing from “colony collapse disorder,” in which entire hives suddenly died. This was happening more and more frequently, and had scientists extremely concerned. Its not entirely clear what was causing this, but evidence points to climate change, increased development, disease, and overuse of pesticides.

At the time, I had not known that bees are essentially the root of our food, a nd that

without them the global food supply could vanish. Bees pollinate approximately 70% of the crops that are the food source for 90% of the world. If bees were to vanish, then the crops that humans and livestock consume would also vanish. This epidemic would quickly move up the food chain and humans would starve. Reading about this was alarming and I decided that I wanted to raise bees.

During the six months of construction to get the store reopened, strangers and

friends would stop by with intrigue as to what I was doing with the old place. As part of the tour that I was happy to give, I would tell everyone about my desire to restore the organic vegetable garden, have chickens and ducks, and of course, to raise honey bees.

As luck would have of it by getting this message out into the universe, a friend of a

friend was a local beekeeper and she was moving out of state. She had several beehives that she could not take with her, and was looking for a good home for them. We were introduced and she agreed to give the bees to me after she gave me numerous hours of “hands on” instruction on caring for bees and their hives. Beekeepers are passionate about their bees, and she wanted to make sure that I was up for the task.

I visited her home, donned a bee suit and over the course of several visits learned

all that I could about honeybees and harvesting honey. And at dusk one evening, when the bees were quiet, we wrapped each hive in canvas and carefully loaded them into the back of my pick up truck and transported them to a field at Kerber’s Farm.

The Kerber’s Farm Cookbook

summer

Kerber’s Cobb Salad {

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This tasty play on the traditional Cobb salad is a derivation of the Cobb salad that I served at a small café I once owned in Oyster Bay, NY. The subtle notes of pressed garlic and tanginess of the dressing is what makes this salad stand out.

FOR THE DRESSING:

1 cup mayonnaise ½ cup olive oil 4 tablespoons Grey Poupon Mustard (¼ cup) 4 tablespoons red wine vinegar (¼ cup) 1 garlic clove, pressed

1. For

the Dressing: Add all ingredients to a mixing bowl and mix thoroughly with a wire whisk. 2. For

the Salad: In a large mixing bowl, toss arugula with approximately ½ cup of the dressing. Divide arugula onto four chilled salad plates. For each salad, add equal amounts of the cherry tomatoes, onion, bacon, and cheese. Top each salad with the wedges from one egg and ½ an avocado. Serve with additional dressing on the side.

FOR THE SALAD:

One 5 ounce container of arugula 1 pint grape tomatoes, halved 4 hardboiled eggs, peeled and cut into wedges ½ cup crumbled Roquefort cheese 8 strips of well done bacon, coarsely chopped 2 avocados cut into slices

The Kerber’s Farm Cookbook

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Kerberry Jam { m a k e s

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This recipe is for our Kerberry Jam, which is a play on the Kerber’s name. The idea for the name came from my good friend Rob Levy, who was helping me paint the store during the summer of 2013. He simply said, “you should have a jam called Kerberry!” And its fate was sealed. It would take two and a half more years to refine the recipe and finally launch the product. The jam made Oprah’s coveted “Favorite Things” list in March 2016.

2 pounds blueberries 2 pounds raspberries 2 pounds strawberries ⅓ cup of pectin 1 cup white sugar ½ cup vrown sugar 1 teaspoon Vanilla extract 1/2 teaspoon Clove 1/2 teaspoon Cinnamon 1 teaspoon Orange Zest

1. In

a large saucepan, bring 1 gallon of water to a boil.

2. Once

boiling, carefully place jars and lids in water and continue to boil for 10 minutes to sterilize. 3. After

10 minutes carefully remove jars from water and place upside down on a drying rack. 4. Wash 5. Place

fruit in a saucepan over medium high heat, stirring frequently. 6. In

a separate bowl, mix brown sugar, white sugar, spices, and pectin together

1 teaspoon of lemon juice

7. Let

S P E C I A L E Q U I PM E N T :

8. Add

10 8 ounce jars and lids

fruit all fruit, and cut strawberries into quarters.

jam cook for approximately 15 minutes until it comes to a rolling boil that cannot be stirred down. sugar, spice and pectin mixture, stirring all the while. Let jam boil for one minute. 9. Once

jam boils, mix in orange zest, lemon juice and

vanilla. Bring jam up to 180 degrees F. Once the jam has reached temperature, remove from heat.

10.

Using a pitcher, carefully scoop the jam out of the saucepan and pour into jars and cap.

11.

Place jars back into boiling water for approximately 10 minutes to complete the canning process.

12.

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The Kerber’s Farm Cookbook

Risotto with Asparagus and Mushrooms { s e r v e s

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This hearty recipe is a great one-dish meal perfect for when it gets colder outside. The cream and chicken stock work in harmony to accentuate the wonderful flavors of the mushrooms and asparagus. Serve with a salad if desired.

In a large deep frying pan or sauce pan, bring only 2 cups of the chicken stock to a simmer on medium heat. Add asparagus and cook for approximately 3-5 minutes until they are bright green and slightly tender. Quickly remove the asparagus from the stock and place in an ice bath to stop the cooking process. Once cool, cut into 1" pieces and discard the ends.

1 pound asparagus

Remove and reserve the chicken stock from the pan, and on medium heat melt the butter and cook the onions until they are transparent. Add all of the rice to the pan, stirring and mixing until the onions and rice are slightly browned. Next stir in mushrooms and cook until they are tender.

¼ cup grated parmagania cheese

Add two cups of the chicken stock to the rice and cover, stirring every few minutes. Once the stock is absorbed, and the remaining stock and switch to low heat, stirring occasionally. When all of the stock has been absorbed and the rice is tender, add the parmagania cheese, heavy cream, parsley, sugar and pepper. Gently mix in the asparagus, taking care not to damage the delicate tips.

¼ teaspoon sugar

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6 cups chicken stock 3 cups sliced mushrooms (shitake preferably) 1 cup chopped onion 2 cups Arborio rice 2 Tbsp butter

½ cup heavy cream 2 tablespoon chopped parley 1 teaspoon pepper

The Kerber’s Farm Cookbook

Roasted Mushrooms {

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This is a great simple recipe that can be served as a side dish, over a salad, or even as a meal itself. Mushrooms are a great source of protein and can easily be integrated into most meals. Save any leftovers and add to an into an omelet with a cheese of your choice.

1. Toss

all ingredients in a mixing bowl until mushrooms are thoroughly coated with oil and seasonings.

8 cups assorted wild mushrooms, sliced as desired.

2. Spread

Â˝ cup extra virgin olive oil

mushrooms onto ungreased sheet pan.

3. Cook

mushrooms in 400 degree oven for approximately 15 minutes or until mushrooms are tender. Cook longer if browning is desired. Alternatively, they can be simmered on the stovetop in 2 cups of chicken stock in a covered pot for approximately 20 minutes.

2 tablespoons chopped parsley 2 garlic cloves, finely chopped 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar

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Braised Chicken with Root Vegetables and Apples { s e r v e s

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In the fall and wintertime, I love to make use of a heavy cast iron Dutch oven to make wholesome one-pot meals. The simplicity of browning the meat in the pot, and then using the drippings as a basis to build on the dish always appealed to me. The chicken in this easy to follow recipe could be substituted for a pork butt, short rib, or any other meat you desire.

T O P R E PA R E C H I C K E N

1 whole chicken, rinsed 1 tablespoon butter ½ teaspoon of salt ½ teaspoon of pepper FOR BRAISING

oven to 350 degrees.

2. Cut

celery, carrots, and parsnips in to 2" pieces. Cut the apples into ½" wedges like you would for an apple pie. Chop onion relatively fine. Put aside, keeping onions separated. 3. In

2 large carrots 2 large parsnips 4 celery stalks 2 apples 1 medium onion 2 cups chicken stock Pinch of sugar

1. Preheat

a 6 quart Dutch oven, melt the butter on the stovetop on a medium high heat. Coat entire outside of chicken with salt and pepper, and place in pot once butter is melted. Brown each side, approximately 4–5 minutes per side. Remove chicken from pot. 4. With

the flame still on medium, add onions and brown. Return chicken to pot with onions and add chicken stock, vegetables, and all other ingredients. 5. Place

covered pot in oven for approximately one hour, basting chicken occasionally. After 1 hour, remove cover and cook for another 30–45 minutes or until thigh meat reaches 165 degrees. 6. Let

The Kerber’s Farm Cookbook

rest for approximately 20 minutes before serving.

Braised Chicken with Root Vegetables and Apples { s e r v e s

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1. Preheat

oven to 350 degrees.

T O P R E PA R E C H I C K E N

2. Cut

celery, carrots, and parsnips in to 2” pieces. Cut the apples into 1/2” wedges like you would for an apple pie. Chop onion relatively fine. Put aside, keeping onions separated. 3. In

a 6 quart Dutch oven, melt the butter on the stovetop on a medium high heat. Coat entire outside of chicken with salt and pepper, and place in pot once butter is melted. Brown each side, approximately 4-5 minutes per side. Remove chicken from pot. 4. With

the flame still on medium, add onions and brown. Return chicken to pot with onions and add chicken stock, vegetables, and all other ingredients.

1 whole chicken, rinsed 1 tablespoon butter ½ teaspoon of salt ½ teaspoon of pepper FOR BRAISING

2 large carrots 2 large parsnips 4 celery stalks 2 apples 1 medium onion 2 cups chicken stock Pinch of sugar

5. Place

covered pot in oven for approximately one hour, basting chicken occasionally. After 1 hour, remove cover and cook for another 30-45 minutes or until thigh meat reaches 165 degrees. 6. Let

rest for approximately 20 minutes before serving.

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Apple Cider Donuts {

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Our apple cider donuts started out as a fall favorite that we would serve on weekends at our shop on Long Island, NY. These donuts have gotten so popular that we now sell them year round and always seem to run out. We use our apple pie filling in the recipe, so each donut has chunks of apples which makes them irresistible.

FOR DOUGH

7 cups all-purpose flour, plus more for rolling 5 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt

1. In medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin spice. 2.

Add apple pie fill and toss in flour mixture. Set aside.

3. In large bowl, beat eggs with a whisk and then gradually add brown sugar while mixing.

Mix in 1½ cups apple cider and melted butter. (reserve the other ½ cup of apple cider for later) 4.

1 Tablespoons pumpkin spice 4 large eggs 1 cup brown sugar 1½ cups apple cider 6 Tablespoons butter, melted

Add wet mix into dry mix and mix with a spoon until thoroughly combined. 5.

6. Preheat oil in a heavy duty saucepan over medium heat until it registers 325 on candy thermometer.

2 cups apple cider

7. While oil is heating, on lightly floured surface, roll out dough to ½-inch thickness. Cut out donuts with a 3½" round donut cutter. Use a smaller cutter to cut out center. Once oil is heated, using a slotted spoon carefully slip the donuts and donut holes into the hot oil—approximately 3 minutes per side or until golden brown. Drain donuts on paper towel.

1½ cup brown sugar

½ cup of Kerber’s Farm Apple filling (see page XXX) 16 cups vegetable oil, for frying

1½ cup white sugar 1 tablespoon cinnamon

Pour apple cider into bowl.

9. In a separate bowl, mix brown sugar, white sugar and cinnamon.

Dip each donut in the remaining apple cider, tap lightly on side to drain and dip into cinnamon sugar.

10.

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Buttermilk Waffles {

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This is always a favorite breakfast dish when I am host my friends in one of the guest houses at Kerber’s Farm. Even my healthiest, non-carbohydrate-eating friends cannot resist these fluffy treats—particularly when topped with warm butter, berries and pure maple syrup. This recipe works for both pancakes and waffles.

1. Add

2 cup flour 4 Tablespoons sugar 2 teaspoon baking soda 1 pinch of salt

2. In

a separate bowl, whisk together the eggs and buttermilk

2 egg

3. Pour

2 cup buttermilk

4. For

N O T E : Substitute flour with wheat flour if desired.

all dry ingredients to a medium bowl and mix.

buttermilk mixture into pancake mix and whisk.

waffles: Preheat waffle iron on medium heat and coat cooking surfaces with cooking spray. Pour approximately 1⁄3 cup of batter onto the center of the bottom griddle and close lid. Cook for approximately 1-2 minutes until golden brown. Repeat until all batter is finished. 5. For

pancakes: Preheat pan or skillet on medium heat and coat with cooking spray. Pour approximately 1⁄3 cup of batter into pan, making as many pancakes that will fit without touching one another. Cook for approximately 2 minutes per side. 6. Serve

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with fresh berries, butter, maple syrup or jam.

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