Living Off the Land
Originally published in the Winter 18-19 issue of SPOKE+BLOSSOM.
Inspired Recipes Straight from the Source
Illustrations + Recipes by Breanne Anderson of Rooted Gypsy Farms
Honey Garlic Glazed Salmon
1. Preheat oven to 400°F. Place two 8-ounce wild-caught Alaskan salmon fillets in a baking dish lined with parchment paper. Sprinkle with salt and pepper; set aside.
2. For the glaze, whisk together:
2-4 cloves garlic, minced
3 oz honey
2 oz soy sauce or coconut aminos
2 Tbs lemon juice
1 tsp red pepper flakes
3. Pour glaze over salmon. Add lemon wheels, if desired. Bake for about 12-15 minutes, depending on thickness. (Salmon will continue to cook when taken out of the oven, so don’t overcook.)
4. Enjoy over organic quinoa or brown rice, and top with fresh spring pea shoots or sprouts.
Elk is much leaner than beef, so handle it minimally. Meat should hold together loosely.
1 pound ground elk
Salt and pepper
8 small potato roll
Pat of butter
2 roasted green chilies, peeled and sliced
Fresh lettuce and spring shoots
Chimichurri (recipe follows)
1. Press meat into patties slightly larger than the size of the buns. Dimple the center to prevent balling up. Salt and pepper the patties.
2. Butter and toast the rolls.
3. Preheat and oil the grill or grill pan. Grill patties about 3 minutes on first side. Flip and grill to order.
4. Build your sliders with chilies, fresh greens and shoots, and a dash of fine-flavored balsamic vinegar. Top with chimichurri or a fresh, local tomato, if you like.
1 cup carrot greens
½ cup cilantro
4 garlic cloves
1⁄3 cup red wine vinegar
½ cup extra virgin olive oil
Pulse in a food processor and serve on meat.
Home-Delivered Farm Boxes
Rooted Gypsy Farms offers a variety of home-delivered artisan farm boxes, which include produce, responsibly sourced meat or fish, eggs, specialty items such as honey or herbs, and recipes. Vegetarian and vegan boxes are also available. A stylish cooler box is included with each subscription, so your delivery will stay fresh even if you’re not home. rootedgypsyfarms.com, 970.640.5419
1. Preheat oven to 400°F. Scrub six small potatoes. Reds, russets, Yukon golds, and even garnet yams or sweet potatoes work well here. Make horizontal cuts two-thirds through each potato.
2. Add butter slices or dollops of coconut oil to each opening, or roll in olive oil. Place on a parchment-lined baking sheet, and bake for 1 hour.
3. Top with sour cream, bacon,
Delicious Green Beans
Two handfuls fresh green beans, trimmed
1⁄3 cup vegetable broth
2 Tbs butter
3 Tbs fresh dill, chopped
Salt and pepper
1. Bring a pot of salted water to a boil. Cook beans
for 2-3 minutes, until just tender but still firm.
2. Drain and return beans to pot.
Add broth, butter, dill, salt, and pepper.
3. Stir and toss beans over low heat. Once butter melts, taste and adjust seasoning.