In September 2020, I spent some time in Puerto Rico to rejuvenate before starting on the journey to invent a burger a week using natural, local ingredients. I was going to relax on the beach and check out local restaurants for food inspiration, and when I shared my plans with some friends, they let me know of a co-op on the island that I may be interested in checking out.
Frutos del Guacabo is a vibrant business dedicated to the production and distribution of specialty agricultural products. On just a few acres, the farmers grow hundreds of varieties of fruits and vegetables, raise goats, chickens, and rabbits, teach the craft of local food, and sell the highest quality organic foods at their market.
Microclimate farming is really next level
Located close to the beach and on a mountainside, Frutos del Guacabo experiences a year-round natural microclimate. Temperatures do not vary as much as expected, so food can grow longer and stronger.
Founder Efrén David started FdG in his home using a hydroponic system like this one.
The farm focuses on specialty foods that are not available from larger companies. My favorites to learn about and taste were the blue thai pea and lemon drop.
Blue thai pea, or butterfly pea, can turn anything blue! Rice, pickled quail eggs, cocktails, and more. In a drink, when the pigment meets acid from citrus, the liquid turns pink. Bartenders in Puerto Rico use this for elegant demonstrations right at the table!
This tiny flower packed the biggest punch of anything I’ve tried in 2020!
Lemon drop, also known as buzz button flower, originated in Brazil. It produces a flavorful, then numbing, then more flavorful mouth experience – full of direct citrus and strong aromatics. It is used in martinis and other drinks, and before that, it was used as a topical anesthetic in dental procedures!
I really enjoyed learning about sustainable animal practices
The produce at Frutos del Guacabo is healthy and bountiful, and what is leftover gets fed to the animals. Chickens, rabbits, goats, and a horse thrive on the property.
The farm preserves rabbits with exceptional genetics for sale to other farms on the island.
The goats live on the mountainside for half the year, and they come in for daily milking the other half.
Check out the video tour for more information!
You’ll quickly realize it is incredible how everything on the farm works together. Amaranth plants serving as pest control, wind coverage, grain and garnish harvest, and beauty…chickens doing the housekeeping for goats and horses…goats climbing and hiding on the mountainside…it is truly amazing!!!
Happy New Year to all my vegans, vegetarians, plant-curious, flexitarians, animals, and more!
For my New Years burger, I wanted to incorporate foods traditionally thought to bring health, prosperity, and good fortune, so I incorporated black eyed peas, greens, and cornbread!
These ingredients led me to make a cornbread bun, black eyed pea burger, and a big pot of amazing local greens!
There are more greens out there than you think!
Thanks to Plant It Forward and Sustainable Vegetable Garden, I was able to secure some “rare” greens. They are not really rare, because they grow in abundance, but as a country, we do not eat some of these greens very often. I have never seen broccoli greens, cauliflower greens, or Brussels sprout greens available in grocery stores, which is why it is important to buy directly from farmers!
From left to right: Brussels sprout, broccoli, collard, cauliflower, and mustard greens!
Using some homemade Tabasco pepper sauce, these greens came out spicy and savory, with so much flavor!
Black eyed peas and cornbread are a match made in heaven.
I love creamy black eyed peas, and these came out great in burger form. Carrots provided sweetness and texture, and the carrot greens balanced the sweet flavor well.
This plate required a fork and knife to get all the flavors in each bite!
I remember my Grandma making cornbread on the stove, so I attempted to do so this week, vegan style. I made a thin cornbread pancake that held together and flipped really well. It was a bit sweet to balance the spicy flavor of the greens, and fresh jalapeño, corn, and onions in the batter provided complex flavors and crunches!
Check out the video this week for my full recipes!
There are three recipes in one video, so go check them out! Enjoy, and have a blessed year!!
I went to Urban Harvest Farmer’s Market with an open mind this past Saturday to figure out what local ingredients I wanted to highlight in this week’s burger. At the Plant It Forward stand, I saw an array of radishes, and my eye honed in on the beautiful red and white French breakfast radishes!
You will be seeing a lot of radishes in my dishes this cold season.
These small radishes are an amazing texture for any savory dish.
These radishes are slightly peppery with an amazing crunch. I normally eat them on toast or with rice, but I realized I could use them as the root vegetable base of my burger this week!
Sunchokes are really cool and are starting to gain popularity!
The Plant It Forward stand also had some sunchokes as a part of their harvest this week. This root vegetable, also known as Jerusalem artichokes, are extremely versatile.
These look like ginger, but taste nothing like it!
Raw, they have a water chestnut type texture and mild flavor. Slicing and roasting them in herbs allows for some slow cooked caramelization that produces a fantastic flavor similar to slow roasted potatoes.
For this burger, I thinly sliced some sunchokes and lightly fried them in oil to get a nice flavorful texture element!
I love when farmers can extend the season of their harvest.
That is how I was able to find plums in the fall in Houston! A farmer with some bountiful fig and plum trees was able to sun-dry some summer plums and package them for sale during the cold season.
I ate about 10 of these before I was done making this burger.
Dried plums are also known as prunes. Prunes always sounded gross to me as a kid, but I was definitely missing out. These are great as a dry snack. I rehydrated them in water, Meyer lemon, vanilla, and cinnamon, and they were an absolute treat in this burger.
I could eat this on toast! I think I will as a matter of fact.
This sweet and savory burger is perfect for a Houston holiday.
The radishes were savory and peppery, and the plums were sweet. I also used these ingredients in the burger:
Texas cream peas – I wanted to use white beans and I had some local ones in my freezer.
Green onion – these are bountiful at market now that we have had some cold weather.
Garlic powder, basil, and thyme – really a classic with white beans. This combination worked wonders.
Brown rice flour – my favorite binder to hold my burgers together. It is not overpowering, so it lets the vegetable flavors shine.
I did two topping combinations this week!
The original burger had fried sunchokes, spicy greens, radish aioli, and Revival Provisions Jon Di Baptist mustard!
Burgers are always better for two!
I was surprised at how well the plum flavor came through the patty, so I highlighted that a bit more in my second take. I finely chopped the spicy greens this time, and I coated them in a balsamic-dijon dressing. I used some goat cheese chevre by Blue Heron Farms for a vegetarian version of this burger.
I would describe my general plating style as “overflowing”
Try this one yourself!
I have included a video and recipe to allow you to make this burger for yourself. This patty is unbelievably flavorful. You will be a white bean fan forever!
I used white beans, French breakfast radish, and dried plums to make a sweet and savory holiday burger.
Prep Time1 hourhr
Cook Time15 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 6burgers
Cost: $11
Equipment
Food processor
Cast iron skillet
Ingredients
Plum Puree
20dried plumspits removed
1/2cupwater
1Meyer lemon
1splashvanilla extract
1cinnamon stick
Radish and Plum White Bean Patty
1lbcooked Texas cream peasor any other white bean
1/2lbFrench breakfast radishesor other spicy radish
2stalksgreen onion
1/2tbspolive oil
1tbspdried basil
1tbspdried thyme
1 1/2tbspgarlic powder
1/2tbspunrefined salt
1tbspblack pepper
1cupbrown rice flour
Instructions
Plum Puree
Add pitted plums, water, vanilla extract, and cinnamon stick to a small sauce pot. Add zest and juice of a ripe Meyer lemon.
Heat to a boil and simmer for 5 minutes. Plums will rehydrate and release some of their flavor into the pan sauce.
Add pot ingredients to a food processor and blend until smooth.
Radish and Plum White Bean Patty
Gently blend white beans in food processor. Leave about 1/4 of the beans whole.
Wash radishes and blend in food processor until pieces are about 1/8".
Heat a cast iron skillet over medium heat.Wash and slice green onions into thin slices. Sauté for about 5 minutes in olive oil until soft. Add a pinch of salt and pepper before removing from the skillet.
In a large bowl, combine white beans, chopped radish, green onions, 1/2 cup plum puree, and seasonings.Mix to combine.
Add in rice flour and mix to combine. If mixture is sticky and hard to handle, add a bit more rice flour, about 1/4 cup at a time until patties are easy to form.
Heat oven to 400ºF.Heat a cast iron skillet over medium heat. Add olive oil.
Form patties and sear on each side for about 4-5 minutes, until golden brown.
Place entire skillet in oven. Cook burgers for 5 minutes on each side.
Make a burger with aioli, mustard, chopped greens, goat cheese, lettuce and tomato, or whatever your heart desires!
If you have ever had a loaded sweet potato, this is the recipe for you. This came together starting with some leftovers I had from my Lions Mane Mushroom Burger, and the pairing and plating was just beautiful.
Shredding the lions mane mushroom by hand closely resembles shredded chicken or pulled pork. This is one of those recipes that makes it that much easier to eat plant-based food.
A fully plant-based loaded sweet potato with all of the BBQ vibes. Switch it up during the year to use all the local ingredients.
Cook Time45 minutesmins
Total Time45 minutesmins
Servings: 1person
Cost: $6
Ingredients
1sweet potato
1/4lblions mane mushroom
1spoonfulyour favorite BBQ sauce
1/4cupcaramelized onions
1/2avocado
1/2Meyer lemon
1handfulcilantro
1handfulparsley
1stalkgreen onion
Instructions
Heat oven to 400ºF. Line baking sheet with parchment paper.Poke holes in sweet potato with a fork. Rub with olive oil. Bake for 40-45 minutes.
With 15 minutes left on potato, heat cast iron skillet over medium heat. Shred lions mane mushroom by hand and add to hot skillet. Sauté dry for a few minutes until mushroom starts to brown.Season as you like. I used black garlic salt, black pepper, and basil.Remove mushroom into a bowl and coat with BBQ sauce.
With cast iron still hot, reheat caramelized onions until warmed.
To make avocado crema, scoop out avocado into a bowl. Add lemon juice, chopped cilantro, salt, and pepper. Cumin and coriander optional.
Cut parsley and green onion for toppings.
Once potato is done and cool enough, make a slit and squeeze to split open.Add caramelized onion, BBQ mushroom, avocado crema, and top with accoutrements. Make sure that your potato is overflowing! Enjoy it!!
As soon as I walked up to the Flying Saucer Farm stand this week, I knew what I was going to use Clint’s amazing LION’S MANE MUSHROOMS for this week’s burger.
This mushroom weighed half a pound!
Lion’s Mane Mushrooms are literal brain food 🧠
These mushrooms have compounds that stimulate the growth of brain cells. Consumption has been known to protect against the development of Alzheimer’s and dementia.
Additionally, the mushroom’s antioxidant levels are beneficial for anxiety, depression, nervous system injuries, diabetes, and general inflammation!
i wanted to highlight the mushroom’s natural flavors.
So I sliced the mushroom into 1/2″ steaks and started with a sear on medium heat in a dry pan.
The fragile “hairs” brown very nicely.
After browning on both sides, I added olive oil to the pan. I seasoned with black garlic salt, black pepper, and thyme.
The black garlic salt added an extra level of umami to the already flavorful mushroom. Thyme is an absolute classic with mushrooms of any kind!
I was a bit surprised at how much the mushroom steaks shrunk while cooking. I thought a half pound mushroom would be enough for two burgers, but after cooking, it was only enough for one. Keep this in mind when buying at the market!
A few elements are needed for a good caramelized onion
First, it is important to get nice, even onion moons. Cut in half on the pole of the onion, cut off the top and bottom of each half, and take your time to get even slices. The more even surface area will help the onion caramelize faster.
I used Vidalia sweet onions.
Secondly, it is important to take your time to develop the sweet flavors. The caramelization process takes at least 30 minutes if not more. Add a bit of water as the pan starts to stick, and stir every few minutes.
I added a touch of balsamic vinegar right before removing from the pan. This added an extra bit of natural sweetness that pairs really well with any mushroom.
Sometimes, a simple burger is best.
I built this burger with a toasted bun, caramelized onions, seared mushroom, and vegan smoked gouda.
Eat it slow and savor every bite!
I made some spicy Tabasco vegan mayo that I thought about putting on the top bun, but I decided to keep it on the side to eat with sweet potato fries. It was nice to dip the sandwich in the spicy mayo every once in a while, but the mushroom and onion flavors were bold and delicious as is!
Baked sweet potato fries made for an amazing lunch!
I made a lions mane mushroom burger with caramelized onions and vegan smoked gouda!
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Servings: 2burgers
Cost: $15
Equipment
Cast iron skillet
Ingredients
Caramelized Onion
2Vidalia onions
1/2tbspolive oilunrefined
1/2tbspunrefined salt
1/2tbspbalsamic vinegar
Lions Mane Mushroom
1lbLions mane mushroom
1/2tbspolive oilunrefined
1tspblack garlic saltor unrefined salt
1/2tbspdried thyme
1/2tbspblack pepper
2burger buns
2slicesvegan smoked gouda
Instructions
Caramelized Onions
Slice onions into slices:Cut onion in half on its pole. Cut off the bottom and peel off the outer layer.Cut off the top of each half, and cut thin slices.
Lions Mane Mushroom
Heat cast iron over medium heat. Add olive oil and onion slices. Add salt.Stir every 2-3 minutes. Add a splash of water if onion starts to stick to the pan.Cook for about 25-35 minutes. Right before removing from the pan, add the balsamic vinegar and quickly stir.
Clean the skillet, and re-heat to medium heat. Slice the mushroom into 1/2" steaks.Add steaks to the dry pan. Cook until lightly brown, for about 5 minutes on each side.
Add olive oil and coat each steak. Add salt, pepper, and thyme.Cook for another 3-4 minutes on each side until a beautiful golden-brown flavor develops.Remove from pan.
Assemble Burger
Toast burger bun using residual heat from cooking the mushrooms.
Add caramelized onions to bottom bun.Place cooked mushroom steaks on top.Add a piece of vegan smoked gouda and top bun.
So I wanted to incorporate it into this week’s creation as much as possible. Local rice products from Harvest Grain Mills made this possible!
I’ve used rice and rice flour to make great textured veggie burgers that hold together really well, so I wanted to use that technique again this week. However, I took it a step further this week and used RICE GRITS to make a gluten-free slider bun!!!
I had heard of people making cakes out of polenta, so I figured rice grits could have the same effect. I honed my intuition and went to the kitchen!
Rice grits are almost powdery, so they absorb a lot of liquid when cooking.
One of my favorite things about rice grits is they are a creative, sustainable way to sell a leftover product of the rice harvesting process. Removing the rice husk, cleaning the grain, and separating the dirt and bugs takes a lot of machinery. The mechanical forces of this process cause a lot of the rice grains to chip and break. Instead of throwing these damaged grains away, we make delicious meals with the rice grit!
It takes a bit of time to make creamy rice grits.
Some recipes call for 3 parts liquid to 1 part rice grits. If you cook your rice grits this way, there is a chance the grits will absorb all of that liquid really quickly. It may look like the rice grits are cooked, but if you taste them carefully, you will notice the centers of the rice grits are still hard – not all the way cooked through.
If this happens, it is important to have more simmering water or broth on hand. I like to check my pot every 5 minutes or so. If your grits start to get too thick, add in about a half cup of liquid at a time. Eventually, the grits will stop absorbing water and get to a nice creamy consistency! This will probably take anywhere from 15-20 minutes, and I wouldn’t recommend leaving the pot simmering like you may be able to do with rice.
Turning rice grits into a fried cake is really worth it!
I used a glass sheet pan to cool these creamy rice grits down for frying.
If you are making this recipe, be sure to plan ahead. Hot rice grits take about 2 hours to cool in the refrigerator to the point where you can handle them for frying. Choose a baking sheet or glass pan that will get you a thickness of about half an inch once the grits are spread out to cool.
Once they are cool to the touch, you can cut out circles using the top of a mason jar or a drinking glass. Be sure to handle with care, but you can always stick your cakes back together if you have the right grit texture!
Preparing for the final fry step.
A light fry is all you need!
I brought a pot of oil to 350ºF and dropped my rice grit cakes in for a total of about 8 minutes, flipping halfway through. The result was golden-brown, fluffy, and crunchy!
This fry came out really well! Be sure to pat these off with a paper towel to remove excess oil before eating.
Now, let’s make a Cajun Red Beans and Rice Burger!
With our gluten-free slider bun complete, let’s focus on the burger.
To me, the classic flavors for Cajun red beans are:
Red beans (duh)
Onion
Green bell pepper
Garlic (lots of it)
Cayenne
Parsley
Thyme
Oregano
Bay leaf
So, to make this week’s burger, I started by boiling red beans with bay leaf to impart that flavor early. I sautéed red onion with herbs, and I added the rest of these ingredients to taste.
I used coconut rice to help with texture and taste. If you haven’t used a grain in your veggie burgers yet, I strongly recommend it. I also used brown rice flour as a final binding agent to make sure these burgers held together.
A beautiful sear on a pair of slider-sized burgers.
These were pretty thick, so I baked these for about 8 minutes on 400º after an initial sear. I’ve been getting some pretty incredible results with this sear-bake method recently. Burgers aren’t mushy at all, and they have an increased depth of flavor from the dual-method.
Toppings are the most important part to a slider!
For toppings this week, I did a quick-pickle on some red onions – I did this with 1/4 of the onion that I sautéed for the patty filling. I made a spicy herb aioli with parsley, oregano, thyme, and cayenne pepper. I also added a bit of avocado for a cooling effect, and parsley mainly for presentation, but the raw green taste was great and balanced!
I make sure my dishes are colorful. We eat with the eyes first!
Take two always has some improvements…
On picture day, I made a slider with a top and bottom rice grit cake bun. The first day, I was a bit worried about the bun texture, so I did not want to use a top bun in case it would be difficult to bite through and cause my burger patty to squish. Luckily, the cake was light and fluffy, so a top and bottom bun was a great success and an even more satisfying bite!
I also made a traditional burger with a pretzel bun. The patty really shined in this one. Spicy, garlicky, and well balanced with plenty of green – I could taste those amazing flavors on this fluffy bun.
Which one would you prefer?
And that is the story of the Cajun Red Beans and Rice Slider! Check out the video below, and re-create with the recipe! Enjoy!
I made a fried rice grits cake for a bun for my red beans and rice burger. Topped with avocado, spicy herb aioli, and pickled onions!
Prep Time15 minutesmins
Cook Time45 minutesmins
Cooling Time2 hourshrs
Total Time3 hourshrs
Servings: 8sliders
Cost: $12
Equipment
Food processor
Glass pan
Ingredients
Rice Grit Cakes
1/2cuprice grits
1.5cupsvegetable brothor vegetable stock
1cupwater
1shallot
1/2tbspunrefined salt
1/2tbspblack pepper
1/2tbspdried thyme
1/2tbspdried sage
1/4cupbrown rice flour
Red Bean Burger Patty
2.5cupsred beanscooked with bay leaf
1cupcooked riceor coconut rice
1onionmedium
2green bell peppers
1/2bunchfresh parsley
1tbspdried thyme
1tbspdried oregano
1.5tbspdried cayenne pepper
1tbspcrushed red pepper
2tbspgarlic powder
3/4cupbrown rice flour
Toppings
pickled onions
1/4avocadosliced
1/2cupVegenaise
1/4Meyer lemonor lemon
1handfulfresh parsley
1/2tbspdried thyme
1/2tbspdried oregano
1tspcayenne pepper
Instructions
Rice Grit Cakes
Combine vegetable broth and water in a small pan and heat to a simmer.
Dice shallot and sauté in olive oil in a medium pan for 1-2 minutes until semi-translucent. Add seasonings.
Add rice grits and toast until fragrant – 30 seconds to a minute.
Add half of liquid mixture. Stir to make sure grits are not sticking to the pan. Close and simmer for 5 minutes.
Every 5 minutes, check the thickness of the grits. They should remain creamy while liquid steams off of the pot. Add more liquid as necessary throughout the process. You will likely use the whole 2.5 cups and may need more.
Taste to make sure grits are cooked all the way through – no crunch when you take a bite. When creamy, remove from heat and pour into a glass pan. Choose a size that will result in about a 1/2" layer of grits. Cover and place in the fridge for 2 hours. You can make your red bean burger mix now if you would like.
Once cooled, start to heat a pot of cooking oil to 350ºF. Use the top of a small mason jar or a drinking glass to cut out circular rice grit cakes. Remove from the pan and sprinkle on both sides with rice flour.
Gently place in hot oil. Flip after about 5 minutes, and cook until both sides are golden-brown.Remove onto a plate covered with paper towel to remove excess oil.
Red Bean and Rice Patty Mix
Dice onion and sauté in olive oil over medium heat. Season with a pinch of salt and pepper.
Roughly chop bell pepper and parsley and add to a food processor. Pulse until bell peppers are about 1/4".Add cooked red beans and pulse until only 1/4 of beans are left whole.
Add mixture to a large mixing bowl. Add rice, onions, and seasonings and mix to combine.
Add brown rice flour and mix to combine. Grab some of the mix and make sure it is not too wet/sticky. If so, add more rice flour until mixture holds together without being too dry.
Form slider patties. Heat skillet over medium heat, and heat oven to 400ºF.
Sear patties in olive oil on each side for about 4 minutes each. Add entire skillet to oven, and bake for 8 minutes, flipping the patties half way through.Remove from skillet to assemble burger.
Burger Assembly
To make aioli, combine Vegenaise, juice from Meyer lemon, seasonings, and chopped fresh parsley.
Place sliced avocado on top of rice grit cake. Season with salt and pepper if you like.
Place red bean and rice patty, aioli, and pickled red onions on top. Garnish with fresh parsley. Add a top rice cake, or enjoy open-faced!
On November 19, 2020, Senators Cory Booker, Elizabeth Warren, and Kirsten Gillibrand announced a bill known as the Justice for Black Farmers Act of 2020.
The bill is meant to address the history of discrimination in federal agricultural policy. It aims to do this by providing land to Black Americans free of charge.
I read the proposed bill and summarized it here:
TLDR;
$8 billion dollars per year for the purchase of land. At least 20,000 land grants awarded each year 2021-2030. Grants are given for a maximum of 160 acres.
Farm Conservation Corps to provide training and free assistance to small qualifying farms.
Farmers eligible for 0% interest loan for first 7 years, with payments deferred for first 24 months. Also eligible for bond-rate loan for mortgage for construction or improvement of single family home.
HBCUs are granted $500 million each year to develop black farmers. They are also eligible for land grants to split as they see fit.
Land ownership of socially disadvantaged farmers compared to all farmers, delineated by race, ethnicity, and gender
Assistance of socially disadvantaged farmers compared to all farmers, delineated by race, ethnicity, and gender
Farm Credit System loans of socially disadvantaged farmers compared to all farmers, delineated by race, ethnicity, and gender
Assessment of the reasons for these disparities
Races, ethnicities, ages, localities, wages, benefits, and working conditions of farm workers
Economic contribution of farm workers to US economy
Satisfaction of farm workers with their employment
Changes in reporting methodology and potential misreporting of Black farmers in the agricultural census
Trends in corporate ownership of farmland
Land consolidation trends
Challenges and opportunities for new farmers accessing land
Challenges and opportunities for socially disadvantaged groups accessing land
Crop selection and production trends
Definitions
An eligible black individual is defined as:
Born in the US
At least 21
Has previously identified as Black or African American
Has at least 1 parent of African ancestry
A qualified entity is defined as:
501(c)(3), 501(a)
Not less than 3 years experience providing meaningful agricultural, business, legal assistance to Black farmers
50% of board Black
1890 institution (HBCU)
Core Details
Secretary/commission is to purchase available agricultural land from willing sellers, and grant that land to eligible Black individuals at no cost. The bill asks for $8 billion dollars per year for the purchase of land.
At least 20,000 land grants awarded each year 2021-2030. Grant is not taxable.
Grants are given for a maximum of 160 acres.
Eligible black individuals and qualified entities can apply.
Priority in the application process is given to:
Current farmers or ranchers
Those with a family history of land dispossession
Those with experience in agriculture, including from the Farm Conservation Corps (defined/proposed below)
Veterans
Restrictions on land use:
Perpetual agricultural use. Can build 1 primary residence and housing for farmworkers on land
Cannot operate animal feeding operation except during seasonal weather conditions
Must follow highly erodible land and wetland conservation requirements
Eligibility for assistance:
Eligible black individuals and socially disadvantaged farmers (first 5 years) are eligible for a loan
Interest rate 0% for first 7 years. Defer payments for first 24 months.
Direct loan for mortgage for construction or improvement of single family home
Grants for qualified entities to:
Support land identification and subdivision
Support and submit applications
Support start up farm operations
Provide farmer training
Legal assistance, succession planning, support
$1 billion per year 2021 to 2030 available to qualified entities
Funding for HBCUs:
$500 million each year 2021 to 2030 for
New courses for agriculture
Recruiting students to new courses
Research on regenerative agriculture and market opportunities
Farmer Training and Farm Conservation Corps
Farmer training
Provide basic skills to operate a farm profitably with a primary focus on regenerating soil, ecosystem, and local community
Focused on low-capital-intensive techniques and technologies
Include a robust study of local and regional food systems and the market opportunities those systems present
Farmer training and succession planning:
Provided by a qualified entity at no cost to farmer
Required without 2 years of agriculture experience
Optional at no cost as well
Must develop a succession plan
Farm Conservation Corps
Purpose of Corps is to provide academic, vocational, social skills to those aged 18-29 from socially disadvantaged groups so they may pursue long-term, productive careers in farming
Goal to enroll minimum 20,000 each year to Corps in 2021-2030
Corps serves as on-farm apprentices at no cost to:
Socially disadvantaged farmers with gross income <$250k
Beginning farmers with gross income <$250k
Certified organic farmers <$250k
Corps members get housing, subsistence, clothing, medical attention, transportation (or cash allowance to cover)
Paid federal minimum wage
Requesting $1 billion per year 2021 to 2030 available to carry this out
Bank and Public Awareness
Establishing the National Socially Disadvantaged Farmer and Rancher Bank
Co-operative, not-for-profit
30 year loan with treasury bond rate
Max grant $3 million
$1 billion funding request
$50 million for public awareness campaigns, 50/50 between USDA and community organizations
First of all…what in the world is a Christmas lima bean?
Christmas lima beans, also known as Pope’s beans, are a large, creamy, flat bean originated from Peru. In their fresh/dried form, they stand out because of their stunning white and maroon marbling.
The beauty of these beans speaks for itself!
I chose not to soak these beans after discussion with the farmer. To cook, I covered these with an inch of water and brought the pot to a boil. I left the boil for 10 minutes, then I let them simmer for 45 minutes. I salted the pot, simmered for 15 minutes, then took them off the heat and added a splash of vinegar.
The result was a tender skin with a delicious, creamy center! Lima beans go well with herbs like rosemary, sage, basil, and thyme, but these tasted amazing with just a touch of salt!
I was impressed at how the marbling remained on the beans after they were cooked. The only other speckled/marbled bean I have worked with is a pinto, and they completely lose their beautiful color when cooked.
The maroon color spreads through the skin a bit, but the familiar marbling transforms and remains!
Where can I get Christmas lima beans?
I think I lucked out finding these at Urban Harvest Farmers Market. If I see these again, I will buy and freeze them for a rainy day.
I was, however, able to find some on the Rancho Gordo website. They have a ton of cool heirloom beans, and I will definitely be ordering some from them for future burger creations!
Alternatively, you could use “regular” lima beans for this burger. The taste may be slightly different, but you will not be too far off.
It is time to put some respect on broccoli stems.
A few months ago, I was in the grocery store, and I noticed an interesting behavior in the produce aisle. Someone picked up a head of broccoli, snapped the stem at the base of the florets, discarded the stem, and scampered away before an employee saw her. I laughed first, then I felt sad for the discarded broccoli stem!
With a little love, broccoli stems are a glorious food. The stems have more fiber, calcium, iron, and Vitamin C, than the florets.
When the first sustainable broccoli hit the market tents last week, I bought some to add to rice bowls. I started by thinly slicing the stems, and I pan fried them in olive oil. Their flavor was aromatic and savory!
So, how do I use broccoli stem to make a plant-based burger?!
I started by thinly slicing 15-20 pieces of stem. I used a mandolin to get a nice even cut. I pan-fried these in olive oil until they were golden-brown, and they were a delicious, crunchy texture element for a burger topping!
I then took the rest of the stem and chopped it into fine pieces using a food processor. This provides a bulk, green, nutrition packed filling for the burger. It helps to hold the beans in the patty together!
I took a Chopped-style approach to the rest of this burger, and it came out so much better than expected…
I incorporated some day-old rice, shallots, and cranberry sauce into this burger. I normally would use rice or another grain to provide more bulk to a patty, and I would use shallots or onions for some umami, but the cranberry sauce was a wild card. It actually provided a nice subtle tartness to complement the slightly bitter broccoli stem well!
I used thyme, basil, and a touch of cayenne pepper to bring all of these flavors together. Herbs are the ultimate harmonizer!
Burger #2 always comes out a bit different!
I typically make a burger the day after I film that I use for picture purposes. I wanted to taste a bit more cranberry, so I made an aioli with broccoli leaf, garlic, and cranberry sauce! Would you be willing to try a creamy red sauce on a burger? It is unlike anything I have ever seen on a burger, but it was really delicious!
The future Bloom Kitchen broccoli burger plate!
Check out the video and recipe for some gems!
There are more details included in the video and recipe. If you enjoy, please like and subscribe to my YouTube channel!
I used Christmas lima beans, broccoli stem two ways, and cranberry sauce to put together a creative, cohesive burger!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 4burgers
Cost: $12
Equipment
Cast iron skillet
Food processor
Mandolin
Ingredients
1cupcooked Christmas lima beansor lima beans
1broccoli stem4-6 inches
1/2cupcooked brown rice
2tbspcranberry sauceoptional
1shallot
1/2tbspsaltunrefined
1/2tbspblack pepperfreshly cracked
1/2tbspdried thyme
1/2tbspdried basil
1tspcayenne pepper
1/2cupbrown rice flour
Burger Toppings
4burger buns
1/4cupVegenaiseor mayonnaise
1clovegarlic
1broccoli leafoptional
1/4Meyer lemonor lemon
1tomato
1headcrunchy lettuce
Instructions
Using a mandolin or a sharp knife, cut about 20-30 thin slices of broccoli stem to use for burger topping.
Burger Patty
Dice shallot and sauté in olive oil for 3-4 minutes, until semi-translucent.
Roughly dice broccoli stem and pulse in food processor until bits are 1/4" and smaller.
Gently pulse cooked Christmas lima beans in food processor, until there are only about 25 percent full beans left.
Combine beans, rice, broccoli stem, shallots, cranberry sauce, and seasonings in a large mixing bowl. Mix to combine.Add brown rice flour and mix to combine. If patties are too moist and loose, add more flour as necessary.Form patties to your desired size and shape.
Heat skillet over medium heat. Add olive oil, and sear on first side for 4 minutes.Heat oven to 400 ºF.
Sear on second side for 4 minutes. Flip, and put entire skillet in oven for 4 minutes.
Flip burger after 4 minutes and return to oven. Remove skillet, and place burger to side to finish toppings.
Assemble Burger
In hot skillet, add olive oil. Pan-fry thinly sliced broccoli stem for 2-3 minutes on each side, until they are golden-brown.
Slice tomato, tear and clean lettuce. Toast burger bun.
To make aioli:Finely chop broccoli leaf. Finely mince garlic.Combine Vegenaise, Meyer lemon juice, broccoli leaf, and garlic. Optionally, add a touch of cranberry sauce for a more tart topping.
About 2 months ago, I noticed a sign on one of the booths at Urban Harvest said they sold rabbit (along with some specialty sausages.) I asked them if they had any available, and apparently the owner had decided to stop raising them because he wanted to use the land for something else.
Luckily, the farmer was nice enough to point me to another vendor at the market that raised rabbits. That day, I met farmer Allen of Harrison Farms. I had never been to his booth because he typically sells pork products that I don’t eat, but he let me know he had a few rabbits on his land that he was raising for harvest!
It is impossible to get this level of transparency at the typical grocery store.
At the time, the rabbits were still growing. Each week, I checked in with Allen to ask about how the rabbits were doing. They were growing slowly and steadily, eating the scraps from the vegetables in his garden. Apparently, they did a great job at fertilizing his plants; they fertilized some luffa plants to grow to the size of his arm!!
Finally, after about 6 weeks of waiting, the rabbit was harvested. What I love most about Urban Harvest Farmer’s Market is the transparency. He let me know that he killed the rabbit at 2 pm the day before.
This is what a 3 lbs of fresh rabbit meat looks like.
It was so fresh that it had been packaged less than 16 hours before I bought it. That’s just not possible at HEB.
I do envision a grocery store with full transparency, but that is a story for a different day.
It is important to note that this rabbit was killed domestically and not shot in the wild. Because the blood can drain out, a lot of the gamey taste isn’t present that you would get in a wild-caught rabbit. That makes it a bit easier to come out with a pleasant flavor.
This was my first time buying and cooking a rabbit, so I went to YouTube to figure out what cuts to make to get ready to braise this rabbit.
It was surprisingly quick and easy to butcher this rabbit.
I learned that the typical method is to remove the legs first. Then, the sides are removed for a bacon-like cut. Finally, the ribs and hips are saved for stock, and the back (loin) is broken down into however many pieces you like.
This is quite a bit of food from such a small animal.
If you aren’t squeamish, watch the video at the end to see the full butchering process.
A good marinade brings more than just flavor.
Here is an excerpt from Healing with Whole Foods that I think every meat eater should read.
Acid marinades help break down fats and protein chains – slice meat in thin pieces and marinade for 30 minutes or longer in any of the following solutions: apple cider vinegar diluted in two parts water, lemon juice, wine, tomato juice, beer, [or] other strongly alcoholic beverages diluted in two parts water
Healing with Whole Foods (Section: Meat Preparation for Deficiencies and Dietary Transition) – p. 158
I had some spicy pickle juice leftover from a cooking competition, so I used this for my marinade. I also threw a sprig of rosemary and Texas tarragon in there. We were pretty hungry, so we let our rabbit sit for 45 minutes before continuing the cooking process.
Now, if you’ve braised chicken before, this is a pretty similar process! I started by seasoning with salt and pepper and getting a nice sear on each side of each piece.
The Maillard reaction from searing adds a great flavor profile before a slow braise.
While the pieces were searing, I chopped some onion, shallot, garlic, and kale. I like using thinly sliced onions because they break down into a great gravy. I minced the shallot and garlic so they would quickly release their flavor.
The gravy process might be my favorite part of this preparation.
After the sear was over, I had a lot of flavorful brown bits stuck to my pot. I poured in a bit of water, and these came right off and formed the start of the gravy. I added my onions and cooked for a few minutes, kale stems and shallots for a minute, and then garlic for 30 seconds ONLY!
I was really happy to not waste the kale stems. They are packed with nutrients, and they cooked down well with the other vegetables. Next time, I think I’ll slice them a bit thinner and use them as a garnish at the very end of plating.
As the kitchen started to smell like garlic, I de-glazed a second time with a cup of white wine. When cooking with wine, you don’t have to buy the most expensive bottle, but make sure you would at least enjoy a glass of it! Don’t cheap out!
The onions, shallots, and garlic cooked in the rabbit sear were responsible for a lot of the flavor of this dish. The wine de-glaze helped too!
We rely on wine in this recipe to stand up to the strong, potentially gamey flavors of the rabbit. It also pairs really well with aromatics like shallots, garlic, thyme, and rosemary!
You want to cook all of the alcohol off of the wine so that you’re just left with the flavors. It is easy to tell when the wine has cooked down enough. If you smell the pot while there is still alcohol content left, you will get a giant whiff of concentrated alcohol still cooking off!
This is die to the fact that alcohol is more volatile than water. A nerdy lesson for another day.
The hard work is done. Time to braise!
At this point, it’s time to get the rest of the seasonings in and start the braise!
I added Revival Provisions Spicy Sinner mustard, another sprig of rosemary and Texas tarragon, thyme, and basil. Then I added about 12 leaves of chopped kale along with the seared rabbit pieces, and I covered everything with 1:1 vegetable broth and water. I tasted my broth and added a few more pinches of salt and pepper, and I brought my pot to a boil and simmer and let everything cook and develop for an hour!
The kale, mustard, herbs, and seared rabbit meat made for a beautiful, aromatic pot!
Now, the last thing to do was make some creamy sauce to thicken the gravy just a bit.
I removed the tender rabbit and cooked the broth down. I evaporated about 50% of the liquid to create a thick sauce. Then, I added a can of coconut cream, added the rabbit back in to re-heat, and served!
I have been loving my Harvest Grain Mills Carolina Gold brown rice, so I used this as the base of my plate. Paige wanted to eat hers over noodles, so we got some fresh fettuccine black pepper noodles for her.
I made sure to get plenty of kale gravy to soak into my rice!
And that is how you braise a rabbit!!!
I still have to invent a burger a week!
The next day, I was making some cranberry sauce to take to a small Thanksgiving gathering, and I came up with a delicious burger/slider!
I made some more sweet potato biscuits, and I slathered some fresh cranberry sauce on there. I topped that with some shredded rabbit back leg, and I smothered all of that with some kale gravy. These were so good I had to make two!
Sweet potato biscuits are really holding it down in my kitchen this fall.
This rabbit experiment was 1000 percent successful!
Delicious rice and pasta dishes and leftover sweet potato rabbit biscuits were an absolute treat this week.
I really do not like to eat too much meat each week, so I shared the dish with my neighbor and my friend down the street. The last time my neighbor had it was over a fire in Kenya, and he really appreciated the braise treatment. My other friend grew up in the country, and she said my dish looked exactly like when her mom used to make it!
Check out the video for a detailed rendition of this recipe!
Thank you for reading! I hope you learned something, I certainly did this week! Enjoy my recipe, the time it takes is definitely worth it!
Searing and braising this rabbit results in tender meat and a delicious creamy gravy. Great over rice, pasta, or on a biscuit sandwich!
Prep Time1 hourhr
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs30 minutesmins
Servings: 8people
Cost: $45
Equipment
Chef knife
Enameled dutch oven
Ingredients
1rabbit3-4 lbs
1cupapple cider vinegarfor marinade
2stemsrosemary
2stemsTexas tarragonor tarragon
1tbspsalt
1tbspblack pepper
1tbspbuttergrass fed
2tbspolive oilunrefined
1red onionsliced thin
1shallotminced
4clovesgarlicminced
10leaveskalea curly variety
1cupwhite wine
3tbspcoarse-grain mustard
1tbspdried thyme
1tbspdried basil
2cupsvegetable broth
8ozcoconut cream
rice or pastato serve over
Instructions
Butcher the Rabbit
Remove front legs, then back legs.
Cut side flaps of rabbit. Save to use as "bacon" – sear or wrap vegetables and sear then bake.
Cut off rib cage and hips. These pieces do not have much meat on them, so they are best used for stock or bone broth.
Cut back into 2-3 pieces, depending how large rabbit is.
Marinade the Rabbit – strongly optional
Add rabbit legs and back to a plastic bag. Cover with one part apple cider vinegar and two parts water. Add a sprig of rosemary and Texas tarragon.
After at least 30 minutes and up to 2 hours, remove the rabbit pieces. Pat each one dry with a paper towel.
Sear and Braise Rabbit
Heat olive oil and butter over medium-high heat. Season rabbit pieces generously with salt and pepper.Cut onions, shallots, and garlic. Roughly chop stems of kale. Cut kale leaves into 1 inch strips.
Sear rabbit on both sides for 4-5 minutes. You should get a nice golden-brown color on the meat. Remove the rabbit onto a plate on the side. Leave seared bits in the pot for the next step.
De-glaze the pan with 1/2 cup water. Add onions and cook for 3 minutes, until almost translucent. Add shallots and kale stems and cook for a minute. Add garlic and cook for 30 seconds.
De-glaze the pan again, this time with 1 cup of white wine.Cook the wine down until you can no longer smell alcohol coming off of the broth.
Add mustard, basil, and thyme and mix in.Add kale and rabbit pieces, and cover the pot with vegetable broth. Taste the broth, and add salt and pepper to taste.
Bring the pot to a boil, then turn the pot to low-medium heat. Simmer the rabbit for an hour. Do not remove the lid during this time, it will make the rabbit cook slower!
Now, remove the rabbit to a plate. Bring the broth to a boil and cook it down to about half the original volume. This will take about 10 minutes.Add coconut cream and cook for another 2 minutes. Add the rabbit back in for a minute or two to heat it back up.
On a plate, add some rice or pasta. Add a piece of rabbit, and top with the kale gravy.Enjoy!!!
I started my week with a trip to Verdegreens Farms! Verdegreens is a modern hydroponic farm located in Acres Homes, specializing in gorgeous leafy greens, lettuces, microgreens, and culinary herbs.
David Philo is one of the owners of Verdegreens Farms. He gave us a very informative educational tour!
Farming is great for mental health!
We spent the morning learning about the processes of the farm and how they’ve grown, and then we transplanted lettuce from the nursery into the greenhouse!
Time lapse of removing baby lettuce from trays and putting it into floating trays!
After our shift, we cooked some Green Lentil Gouda Burgers for the staff and volunteers. We harvested fresh mustard greens that were growing in the compost pile. They provided a great natural spice!
We cooked for 10 people for a delicious farm lunch!
It’s really a treat cooking ingredients from a fresh harvest.
At the end of our day, we got to harvest some fresh crops. Pictured below from top to bottom is roselle, curry leaves, Devil’s Tongue peppers, Aleppo peppers, kaffir lime leaf, kaffir lime, turmeric, and nasturtium!
Vibrant harvest from the farm!
During the tour, David mentioned that kaffir lime is part of the base of a great green Thai curry, and from that point on, my mind was set on making a curry burger this week.
I had both green and red peppers, so I started looking up recipes for both green and red curries. I loved a lot of the ingredients from both sides, so I came up with a recipe for my own curry paste!
One of the keys to a curry paste is reaching the right level of spice.
I had four different peppers on hand – Aleppo, Thai chili, tabasco, and Devil’s Tongue. I didn’t know exactly what these tasted like, so I started off this curry process by tasting each of these peppers to determine their flavor profiles. I documented the somewhat painful process for you to see!
The Aleppo pepper had a delicious natural sweetness and a mild heat. The Thai chili was my favorite flavor wise, and the spice level was delightful. The tabasco pepper was so hot that I couldnt really taste the flavor! And the Devils Tongue had a nice sweetness, smokiness, and strong heat.
Because each profile was quite different, I decided to use all four peppers in my curry. I ended up using 4 Aleppos, 5 Thai chilis, 5 tabascos, and about half of a Devil’s Tongue.
The best part about a curry paste is the depth of flavor.
Borrowing from other recipes, I also used:
Greens – Thai basil, cilantro, and kaffir lime leaf
Citrus – Meyer lemon juice and kaffir lime zest
Aromatics – garlic, shallot, ginger, and turmeric
Spices – cumin seed, coriander seed, black pepper
I blended the peppers, greens, citrus, aromatics, and spices in a food processor, adding just enough olive oil to bring the mixture to a paste consistency.
Vibrant green-red curry paste.
With this done, I was ready to form my burger! I had cooked some black beans and super sweet sweet potato the day before, so all I had to do was infuse some flavors into an onion base for the patty.
I cooked a kaffir lime leaf and some curry leaves in olive oil, and I added some cumin, coriander, and mustard seeds. This created a flavorful oil with hints of spice and citrus.
I was careful to not burn the kaffir lime or curry leaves.
Once the mustard seeds started to pop out of the pan, I removed the leaves and added onion, ginger, and turmeric. Once the onions sweated down, I was ready to form my burger!
Let’s make plant-based burgers!!!
I had done most of the flavor work with the curry paste and the onions, so it was just a matter of mixing at this point.
I combined:
Black beans
Cooked sweet potato
Onion mixture
Curry paste
Cilantro
Salt and pepper
To get a delicious patty mix. I started eating this before I formed patties and put it on the grill…it was really that good!
I thought about adding rice flour, but the patty was holding together quite well, so I didn’t at first. The patty did come out a bit mushy after cooking it with just a sear, so I added rice flour to the second patty I made, and I baked the patty at 400 for about 8 minutes to remove a bit more moisture from the center.
What’s a burger without toppings?
This patty is a really bold flavor, so I used some toppings that could match!
I went with Revival Provisions Spicy Sinner mustard for my bottom bun, and some curry paste for my top bun. I added classic lettuce, tomato, onion for a great burger! Paige and I fried some Atkinson green tomato for a nice crunchy, juicy side dish!
Still looking for a good liquid coating to fry green tomatoes.
The second time I made it, I mixed the curry paste with some yogurt to create a creamy curry sauce. This helped cut some of the super spicy bites, and it added a great balance of flavor and texture. And the picture is just beautiful!
I paired this burger with baked sweet potato chips!
And there you have it! This burger patty was absolutely packed with flavor. When I first tasted it, I got hit with Thai basil and Thai chili. Some bites have a nice ginger and turmeric aroma. The tomato and spicy yogurt sauce add a nice juicy flavor, and the onion provides that crunchy texture that is needed on a burger.
Check out the video and recipe for more hints and details on how this burger came to be!
Start with a scratch curry sauce to go in and on top of a next-level black bean burger.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Servings: 6burgers
Cost: $10
Equipment
Food processor
Cast iron skillet
Mixing bowls
Ingredients
Vibrant Curry Paste
30leavesThai basil
10stalkscilantro
1kaffir lime leaf
4Aleppo peppersor one red bell pepper
5Thai chilis
5Tabasco peppersor other hot peppers
1Devil's Tongue pepperor habanero, or scotch bonnet
1inchfresh ginger
1inchfresh turmeric
4clovesgarlicsmashed
1/2shallotpeeled
1kaffir limezest only
1/2Meyer lemon
1/2cupolive oilunrefined
Black Bean Curry Burgers
2cupsblack beanscooked
1cupsweet potatocooked
10stalkscilantro
1/2oniondiced
1inchfresh ginger
1inchfresh turmeric
1kaffir lime leaf
10curry leavesfresh or dried
1tspmustard seeds
1tspcumin seeds
1tspcoriander seeds
1/4cupbrown rice flour
Spicy Curry Yogurt Sauce
1/4cupplain plant-based yogurtForager brand is really good!
Instructions
Vibrant Curry Paste
Cut tops off of peppers and add dry ingredients to a food processor or blender. Pour olive oil while blending until a paste-like consistency is reached.
Black Bean Curry Patty
Place kaffir lime leaf, curry leaves, and mustard, cumin, and coriander seeds in a cast iron skillet in 1 tbsp olive oil. Turn on skillet to medium heat.
When mustard seeds start to pop, remove leaves and add onion, ginger, and turmeric. Cook until onions are soft, 3-4 minutes.
In a food processor, blend sweet potato and cilantro stalks into a smooth mixture.Add black beans, and pulse until about 1/5 of the black beans are left whole.
Add black bean mixture and cooked onions to a mixing bowl. Add 2 tbsp curry paste, and mix to combine. Add and incorporate rice flour.
Form patties of your desired size. Heat oven to 400 ºF.Heat a skillet to medium heat, and add olive or avocado oil. Sear patties on both sides until golden brown.
Place skillet in oven for 4-8 minutes, depending on thickness of patties. This results in a non-mushy veggie burger.
Black Bean Curry Burger
Toast bun in toaster oven or on skillet. Add desired toppings – fancy mustard, lettuce, tomato, onion, or whatever you like.Mix 1 tbsp curry paste with 1/4 cup plant-based yogurt. Use for a creamy, spicy topping.Enjoy!!!
