What's cooking on the farm

The potatoes Prensky had dug had been roasted in a parchment bag with brined hay from Blue Elephant's fields, giving them a vaguely nutty cast, though the potatoes alone would have been entirely sufficient.

A meaty slice of eggplant had been livened with Moroccan spices and tahini. There was a corn (from elsewhere) and cherry tomato saute; a mildly peppery zucchini stuffed with the toothsome baby broccoli and patty pan squash.

There were texture and color, variety and thoughtful seasoning, not the monochromatic mush that can spoil the pleasures of vegetarian dining.

And of course, if were you of a mind, there was pork belly at the ready, to layer on Blue Elephant greens with barbecued cherries, and a farmer's cheese raviolo with the farm's summer squash, and a block of grilled halibut with the day-picked chard, and blistered cherry tomatoes.

The next day's menu? Hard to tell, exactly. The harvest was hours away. But there were rumors that fresh corn was on its way; Silver Princess quietly tiptoeing to Blue Elephant.

Stuffed Romanian Peppers With Hungarian Spiced Tomato Compote

Makes 4 servings

8 Romanian peppers (can substitute Hungarian wax peppers)

Olive oil

Salt and pepper

For the stuffing:

3 ounces chopped kale

3 ounces softened cream cheese

1/3 bunch chive (chopped)

2 tablespoons grated pecorino

1 lemon (zested)

For the Spiced Tomato Compote:

Olive oil

2 cloves garlic

1/4 yellow onion, diced fine

2 tablespoons Hungarian Paprika, sweet

1/2 teaspoon cayenne

Salt and pepper

1 teaspoon honey

1. Toss peppers with olive oil, salt and pepper; roast in a 425-degree oven until blistered. Place in a bag to steam and loosen skins. When cool, peel skin off peppers, slit lengthwise and remove seeds.

2. To prepare the stuffing, saute garlic with red pepper flakes in olive oil. Add kale and saute until soft; approximately 5 minutes. In a food processor, add all ingredients to sauteed kale and mix into stuffing. Fill peppers with cheese-and-kale mixture.

3. To prepare the tomato compote, saute garlic and onions in olive oil until softened. Add paprikas and cayenne. Toast lightly. Add white wine and reduce until almost dry. Add tomatoes. When softened, reduce to a simmer and let stew for 30 minutes. Season with salt, pepper and honey.

Per serving: 338 calories, 8 grams protein, 30 grams carbohydrates, 15 grams sugar, 23 grams fat, 26 milligrams cholesterol, 271 milligrams sodium, 10 grams dietary fiber.

Hay-Smoked Potatoes

Makes 2 servings

2 tablespoons olive oil, divided use

Salt and pepper

4 Yukon gold potatoes

3 whole garlic cloves

1 small handful organic untreated hay

1. Quarter potatoes and toss with 1 tablespoon olive oil, salt and pepper. Place in a 400-degree oven and roast until just cooked, about 15 minutes.

2. Place roasted potatoes in a foil packet with whole garlic, remaining olive oil, salt, pepper and hay. Wrap package. Place on a hot grill and let cook for 5 minutes on each side.

3. Open package, remove hay and serve.

Note: You may substitute corn husks for the hay.

Per serving: 539 calories, 14 grams protein, 89 grams carbohydrates, 10 grams sugar, 14 grams fat, no cholesterol, 367 milligrams sodium, 10 grams dietary fiber.

Supper

926 South St.
215-592-8180
www.supperphilly.com

Contact columnist Rick Nichols at 215-854-2715 or rnichols@phillynews.com. Read his recent work at http://go.philly.com/ricknichols.