Back Forty's beers are made to be paired with food, like this squash risotto that's perfect for fall.
1/4 cup extra virgin olive oil 4 pieces of garlic, peeled and sliced 2 sweet onions (such as Vidalia) 1/4 tsp. crushed red pepper flakes 1 can San Marzano tomatoes (whole peeled) 1 quart Country Ham Dashi (recipe below) 4 bunches cleaned turnip greens Polenta (recipe below) Sea salt to taste In a large pot, combine the garlic, olive oil and crushed pepper flakes. Place over medium heat and cook until the garlic is lightly browned. Add the onion to shock the pan and stop the garlic from browning. Season with salt and cook, over low heat, for 20 minutes (until transparent). Crush the San Marzano tomatoes and add to the pot. Season again with a touch of salt and cook for 20 minutes. Add the Ham Dashi and bring to a simmer. Add the turnip greens and cook for 20-45 minutes (they should be tender and yielding). Ham Dashi (adapted from David Chang’s Bacon Dashi) 2 each of 4” x 4” Konbu sheets (edible kelp, sold in dried strips) 2 quarts water 1 pound country ham scraps, sliced thin to create as much surface area as possible Rinse the konbu sheets with cold water. Place the konbu and water in a pot. Place on medium heat and bring to just under a simmer.