The Best Gift for Sharing this Season

Local Food Holiday Meal

Before Christmas day arrives, there are so many items to check off the to-do list that it is easy to become overwhelmed. There are gift lists to be compiled, store crowds to brave, decorations to put out, holiday parties to attend, traditional meals to plan, family gatherings to travel to. On top of all of this, you also want to find the perfect gift. This holiday season, we have a gift that not only makes your to-do list shorter but it can also be shared and celebrated with those closest to you .

The team at Seminary Hill Farm is proud to announce that the Christmas Holiday Meal Box is now available, with an all-local meal sourced from the skilled farms, producers and chefs within our community. From savory Christmas collards braised in made-from-scratch ham hock to a pasture-raised roasted chicken, each ingredient is sourced from either our certified organic farm, Carousel Watergardens Farm or Hartsburg Farm.  Our chefs have worked closely with the local farms so you can trust that our Christmas Holiday Meal Box will offer a unique experience, complete with traditional recipes and quality ingredients. Each box is designed to provide enough food for four. Discover new recipes and fresh, local ingredients by signing up for the Christmas Holiday Meal Box from Seminary Hill Farm.  

 

Here is the food you'll find in your Christmas Holiday Meal Box, with suggested recipes

 
Local CSA Food Columbus

Savory Christmas Collards

1 medium yellow onion, medium dice
3 cloves garlic, coarsely chopped
1 dried chili pepper, ground
1 tsp. kosher salt*
½ tsp. black pepper*
1 pint chicken stock with smoked ham hock
1 bunch collard greens, tough stems removed, washed and cut into bite-sized pieces
1 bunch turnip greens, washed and stems removed (from turnips in stuffing recipe)
2 Tbsp. olive oil*

1.    Place olive oil in a heavy-bottomed pot over medium heat. Add chopped onion and garlic and cook for 5 minutes, until onion is tender and beginning to brown.
2.    Add chopped collard greens a handful at a time, cook and stir until wilted.
3.    Add chicken stock, kosher salt, black pepper and ground chili pepper to greens. Place a lid atop the pot, reduce the heat to low, and simmer for 20 minutes until greens are very tender.
4.    Add turnip greens to pot, stir and cover with lid. 
5.    Cook an additional 10 minutes.
6.    Taste and season with additional salt and pepper as needed. 
*** If desired, add ¼ cup of Apple Cider Vinegar at the end of cooking greens. 

 
Local CSA Sweet Potatoes

Sweet Potato Mash

Sweet potatoes
1 tsp. kosher salt*
1/2 tsp. black pepper*
1 tsp. ground cinnamon*

1.    Pre-heat oven to 350°F.
2.    Wash all sweet potatoes under cold water.
3.    Once potatoes are washed, use a small knife to poke several holes all over each potato’s surface. 
4.    Place sweet potatoes onto a cooking sheet and place into preheated oven.
5.    Cook for 45 minutes or until potatoes are fork-tender.
6.    Remove potatoes from oven, and carefully remove the skins.
7.    Place peeled sweet potatoes into a medium-sized mixing bowl and mash with a potato masher.
8.    Add salt, pepper and cinnamon. Taste and add additional salt, pepper and cinnamon as needed

 
Local CSA Eggs Columbus

Deviled Eggs

1 dozen pasture-raised eggs
½ cup mayonnaise* 
2 Tbsp. yellow mustard*
1 tsp. salt*
½ tsp. black pepper*
Ground paprika for garnish*

1.    Place eggs into medium sized pot and add cold water to cover eggs by 1”. 
2.    Place pot onto stove and bring eggs in water to boil. 
3.    Reduce heat so the water is simmering and cook for 10 minutes. 
4.    Remove from stove and carefully drain hot water, then run cold water and add ice to pot to stop the cooking process. 
5.    Once eggs are cool, remove shells. 
6.    Slice eggs in half, scoop out cooked yolks and place into a small mixing bowl. 
7.    Add mayonnaise, mustard, salt and pepper. 
8.    Blend until smooth and ingredients are evenly mixed. 
9.    Using a soup spoon, fill empty egg white halves with egg yolk mixture. 
10.    Garnish with a sprinkle of paprika. 

 
Local Food Columbus

Traditional Vegan Stuffing

1 loaf of Fresh Start Café and Bakery Sourdough, diced & mixed with dried organic parsley
1 pint vegetable stock
1 onion
1 bunch of hakurei turnips
2 carrots
Approximately 2 teaspoons of each: fresh thyme and sage
1-2 teaspoons of sea salt, to taste*
 
1.    Preheat oven to 325°F.
2.    Rinse turnips and carrots.
3.    Peel onion and carrots.
4.    Cut ends off of turnips, reserving greens to combine with collards in winter greens dish. 
5.    Slice onion, turnips, and carrots and then carefully cut into a small dice.
6.    Next, strip thyme and sage leaves from stems and finely chop leaves.
7.    Warm a sauté pan or medium saucepan over medium heat.
8.    Pour ¼ cup of vegetable stock into pan and sauté onion until translucent, stirring continually. 
9.    Add diced carrots and turnips and continue cooking for 3-4 additional minutes. 
10.    Combine cooked vegetables in a large bowl with diced bread and herbs.
11.    Gently pour the remaining vegetable stock over bread cube mixture and stir with a spatula until herbs are well distributed. 
12.    Bake for 20-30 minutes without lid until top has reached desired crispiness.

Optional: You may sauté veggies in Step 7 in butter or Earth Balance instead of vegetable stock according to your preferences. 

 
Local Pasture-raised Chicken Columbus

Roasted Chicken

1 whole pasture-raised chicken, thawed
2 Tbsp. olive oil*
1 Tbsp. kosher salt*
2 tsp. black pepper*

1.    Pre-heat oven to 350°F.
2.    Place chicken on a cutting board, and carefully tuck wing tips under chicken drum sticks. ***Refer to website to view demonstration of procedure***
3.    Remove giblet bag from chicken and discard. Tuck chicken neck skin into chicken cavity.
4.    Rub olive oil over entire chicken. 
5.    Sprinkle entire surface of chicken with kosher salt and pepper.
6.    Place oiled, seasoned chicken in a large baking dish and place into pre-heated 350°F oven.
7.    Cook for 1 hour and 45 minutes or until a meat thermometer inserted into a chicken thigh reads 165°F. *** Juices should run clear when removing thermometer; if juices are pink or red, return chicken to oven and cook until juices run clear.
8.    Once the chicken thigh has reached 165°F internal temperature, place chicken onto a serving platter and let rest at room temperature for 10 minutes before carving. This allows juices to evenly distribute throughout the whole chicken, ensuring a moist chicken.

 
Fresh Local Food Columbus

Spinach & Garlic Bread Loaf

The Spinach & Garlic bread loaf is baked fresh from the skilled artisan team at Fresh Start Cafe and Bakery located in downtown Delaware, Ohio.  Serve at room temperature or heat at 350 degrees until it is warmed all the way through.

 
Local Organic Food Columbus

All-Local Salad

The all-local salad offers freshly harvested salad mix, turnips, radishes and carrots from Seminary Hill Farm. Simply slice the turnips, radishes and carrots into the bite-size pieces, mix and serve with your favorite vinaigrette.

*These items will not be included in the Holiday Meal box but are common kitchen pantry items used for seasoning.

 

Christmas Holiday Meal Boxes will be distributed on Thursday, Dec. 22, between 2 and 6 p.m. at Seminary Hill Farm. Sign-ups are open through Dec. 20. The farm is located on the campus of Methodist Theological School in Ohio, 3081 Columbus Pike, Delaware 43015.  Members of our farm team will be available to answer any questions you may have.

 

Theology. Ecology. Good Food For All.

For every five Christmas Holiday Meal Boxes purchased, the farm will provide a meal box to a local family in need.