“To be interested in food but not in food production is clearly absurd.”
– Wendell Berry
I met Diana Rodgers after an e-mail exchange about producing short films about food. Having just moved to New England, I travelled to her farm last spring, 25 miles outside of Boston, not knowing what to expect. What I found was a quintessential New England farm straight from a storybook; dogs running about, chickens grazing, kids coming and going. Clark Farm, run by Diana and her husband Andrew, is a real food paradise.
I had the pleasure of producing the trailer for Diana’s new book, the Homegrown Paleo Cookbook. It was during this filming that I learned more about Diana’s mission in life; to educate people about the positive effects of sustainably grown and raised food, not only on our bodies, but on the world.
As she mentions in the trailer, this book is for everyone interested in eating healthy food, not just those with a farm or following a paleo diet. Vegans, vegetarians, people living in the city or the suburbs can benefit from the information in this book. Not only is it a cookbook, full of seasonal recipes, but it is also a guide to eating well and producing great food. Beekeeping, starting a small garden, nutrition, choosing the best meat at the grocery store: it’s all covered.
There are so many amazing recipes in this cookbook (all gluten free and beautifully photographed by Heidi Murphy of White Loft Studio), it was difficult to choose which one to share here. I decided on Diana’s potato cakes with bacon and smoked salmon and I’m glad I did. They were delicious.
WHY THEY’RE HEALTHY// These potato cakes are paleo, gluten free and dairy free. Made with potatoes, an easily digestible starch full of vitamins and minerals, these cakes are comforting and filling. Salmon contains omega-3 fatty acids, which lower your risk of heart disease and reduce inflammation. Coconut yogurt, which is dairy free, contains the health benefits of coconut and probiotics.//
To win a copy of Diana’s book, the Homegrown Paleo Cookbook, simply subscribe to our e-mail list! A winner will be picked at random on Wednesday, March 25th. Giveaway is available to US residents only. A winner has been chosen (congrats Julie!). Thanks to all who participated.
- 1 pound yellow potatoes, peeled and quartered
- 1 pound hakurei turnips (or kohlrabi), peeled and cut the same size as the potatoes
- ½ pound bacon ends, bacon pieces or pancetta, diced small
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ cuo canned, full fat coconut milk
- ½ teaspoon ground white pepper
- 1¼ cups potato starch
- 3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
- 10 oz smoked salmon (or other fish)
- ¼ cup crème fraîche or unsweetened plain coconut yogurt, optional
- Boil the potatoes and turnips in a pot of water for about 20-30 minutes until tender. Drain and transfer to a large bowl. Set aside.
- In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent.
- Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with bacon fat aside (you will use it again).
- In a large bowl, mash the drained potatoes and turnips with the coconut milk, pepper and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine.
- Heat the skillet with the reserved bacon fat over medium heat.
- Working in batches, place three or four burger-sized clumps of the potato mixture in the pan. (Don't overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan). Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate and repeat with the rest of the potato mixture.
- Serve two cakes per person with a piece of smoked fish. Garnish with the coconut yogurt and sprig of fresh dill, if desired.