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This Week’s Harvest: Sweet Potatoes, Leeks, Bone-In Pork Chops, and Handmade Ravioli

SPECIALS THIS WEEK
Pete’s Greens has a bumper crop of Leeks this season, so we have reduced the price to encourage you to try these wonderful vegetables. Their subtle and rich flavor is a great substitute for onions in soups, roasts, and stews.
$3.90 per pound, down from $4.25.

Jacob at Artisan Meats of Vermont moves into fall with a new Harvest Bratwurst. Local pork seasoned with a touch of salt and pepper, featuring Lawson’s Finest Liquids “Permagrin Rye IPA” and fire roasted red peppers from Kingsbury Market Garden. This sausage is earthy and subtle.
$9.90 per pound, down from $10.90.

Jacob also is running a special on Sirloin Pork Chops. These large 1 pound bone-in chops have lots of flavor and are best marinated or slow braised. Priced at $8.25/lb – a great value!

The Vegetable Harvest Continues Pouring In:
This year’s crop of Sweet Potatoes - as well as our favorite potato for mashing – the Butterball – are in from Burnt Rock Farm.

River Berry Farm is harvesting amazing late season Cherry Tomatoes and Bunched Arugula. In addition to all of their other wonderful produce, they have bunched Broccoli.

David Miskell is bringing us beautiful Baby Pak Choi this week. Two small heads in each package – one green and one red!

Fresh Ginger returns this week, this time grown by Joe at Screamin Ridge Farm.

From the Orchards:
The crispy and delicious Esopus Spitzenburg and Northern Spy continue to be available from Scott Farm. If you did not get a chance to try them last week, don’t miss out again.

Champlain Orchards has the Macintosh, Macoun, and Honeycrisp we all love.

Give the Asian Pears a try if you haven’t yet had the pleasure. They are wonderfully crisp and sweet – completely different than what you find in the supermarket.

Fresh Caught Fish from Red’s Best:
Scallops are back this week after the very challenging windstorms of last week.
Adventuresome Fish Share – Flounder
Traditional Fish Share – Cod

Pasta from Valicenti Organico:
Grilled Corn & Fennel Ravioli
Rosemary Chicken w/Cran Apples & Brie Ravioli – Chickens, Apples, Herbs, Brie, and Flour all sourced from NH or MA!
Lumache – Beautiful tube pasta
Chestnut Sage Tagliatelle - Organic semolina w/organic toasted chestnut flour and their fresh sage.
Gluten Free Lemon Pepper Spaghetti

Joe’s Soups and Sauces:
Broccoli Cheddar Soup
Roasted Vegetable Broth
*Chicken Stock will be back next week.

Roasted Tomato Sauce
Maple Chipotle BBQ Sauce
Enchilada Sauce
Refried Beans

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Creamy Celeriac Soup

celeriac soup

Creamy Celeriac Soup
 
Celebrate this delicious, although vastly underappreciated, vegetable in this simple soup. One of the great things about this and other soups is that it is easy to customize with the addition of other ingredients. Uncomplicated and good tasting.
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 leeks, trimmed
  • 2 garlic cloves
  • 3 pounds +/- celeriac, peeled and cubed
  • 6 cups stock (vegetable or chicken) or half stock and half water
  • ½ cup of half and half cream (optional)
  • salt and pepper, to taste
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
  • olive oil, butter, salt and pepper

Instructions
  1. Remove root ends and green tops from leeks. Thoroughly wash remaining section. Cut into small slices. Set aside. Note: the more green of the leek you use, the greener the soup will be. If you use primarily the white end, your soup will be ivory colored.
  2. Peel garlic cloves and slice thinly. Set aside.
  3. Melt butter with olive oil in a large soup pot over medium heat.
  4. Add leeks and cook until they begin to get limp, about 5 minutes. Add garlic and salt and continue to cook, stirring all the while, so as to avoid excessive browning. Leeks should be translucent when done.
  5. Add celeriac and stock/water combination to the leeks. Bring to a boil and then reduce to a simmer. Cook, covered adjusting the lid so as to allow a bit of steam to escape, for about 45 minutes or until the celeriac is tender. Season with salt and pepper. Stir in cream if desired.
  6. Use an immersion blender to puree. Add more stock, water or wine if you prefer a thinner soup. Adjust seasonings.
  7. *Note: Left-over mashed potatoes are a great addition to this soup as are other cooked root crops. To add a green accent, transfer 1 cup of soup from the pot to another sauce pan and add fresh spinach or chard. Heat until cooked and then puree. When serving, swirl a bit of the spinach soup into the creamy white celeriac soup. You can also add a dollop of pesto.

Serves: 6 – 8

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Anytime Mashed Potatoes

mashed potatoes

Anytime Mashed Potatoes
 
A classic, anytime-dish, and a must-have for Thanksgiving, mashed potatoes are the perfect comfort food. This is a basic, darn good version, but you can create your own signature dish by adding roasted garlic, other root vegetables, and of course, more butter and cheese!
Ingredients
  • 2 pounds potatoes (butterballs or russets)
  • ⅓ cup butter (or more), room temperature
  • ½ cup heavy cream, warmed
  • salt and pepper to taste
  • chives or parsley for garnish (optional)
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • butter, salt and pepper

Instructions
  1. Peel potatoes (or not) and cut into small chunks, approximately all the same size. Place in a soup pot and just cover with cold water. Bring to a boil. Add a generous teaspoonful of salt.
  2. Cook, over medium heat, for about 15 minutes or until tender (a knife should be able to easily penetrate the potatoes’ flesh).
  3. Place a colander over a large pot or bowl. Pour potatoes into colander and thoroughly drain. (Retain cooking water for making a future soup stock.)
  4. Return potatoes to pan and shake them over low heat for half a minute or less to remove any excess moisture.
  5. While potatoes are still hot, either mash quickly through a ricer or food mill or use an electric mixer. Do not over mix as potatoes can become gluey!
  6. Using a wooden spoon, add room-temperature butter, a few chunks at a time and heated cream. Stir until smooth. Season with salt and pepper and garnish with chives or parsley, if desired.
  7. Serve immediately or, if necessary, re-warm in a double boiler over simmering water.
  8. *Note: Try other variations like adding roasted and mashed garlic or other root vegetables like parsnips or rutabagas. If you’re feeling like going all out, fold in extra fat like more butter, cream cheese, and/or sour cream. Yum.

Serves: 4 – 6

 

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This Week’s Harvest: Baby Rainbow Chard, Grass-Fed Beef, Organic Cauliflower

chard.baby.rainbowMeat:
We have fresh Grass-Fed Beef from Woodbourne FarmSteaks, Stew, Tips, and Ground Beef available.

Vegetables:
We are in the “transition time” at our partner farms which means some amazing abundance for all!

Foote Brook Farm has Cauliflower for us.

Pete’s Greens has Celeriac and Red Chard in addition to their other wonderful greens and root crops.

David and Jane at River Berry continue to spoil us with their carrots… and much more. This week they also have:
Mixed Sweet Peppers
Romaine, Red Leaf, and Green Leaf Lettuce
Sweet Corn on the Cob… it’s remarkable that corn like this is still available.
Cherry Tomatoes
Dandelion Greens
Fennel Bulbs
Watermelon Radishes
Carrots
Butter Cup Squash
Pie Pumpkins
Arugula Bunches

David Miskell has his wonderful Baby Rainbow Chard ready for us in 8 oz bags.

Herbs:
Julie at Red Wagon Plants continues to produce incredibly flavorful Herbs, and last week many families who ordered herbs received her new Herb Recipe Booklets. We are grateful for this gift.

Fruit:
Macintosh
Macoun
Honey Crisp
Asian Pears

Heirloom Apple Selections:
Esopus Spitzenburg – one of Thomas Jefferson’s favorites.
Northern Spy

Fish:
Traditional Share – Haddock
Adventuresome – Red Fish

Pasta:
Broccoli & Fontina Ravioli
Grilled Corn & Fennel w/Vella Dry Jack Cheese Ravioli
Sweet Potato Casarecci
Blonde Spaghettini
Gluten Free Carrot & Ginger Trenne

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Radish Rapture

watermelon radishes

I can’t believe that I didn’t know about watermelon radishes until last summer. Where had they been all my life? Now, I’m completely in love with them, both for their taste and for how incredibly cool they look. If you’ve never tried one before, now’s the time. In general, I’m not a huge radish fan but these guys are different. I’m guessing that anyone who typically turns up their nose at radishes will rethink that position once they taste these beauties. Two ways we like to eat them are in salads or thinly sliced with grilled meat.

My father used to describe loving to eat radish and even onion sandwiches, the thought of which totally bewildered me. I couldn’t quite wrap my mind around 2 slices of bread filled with nothing but thin slices of onion or tiny rounds of radish and a bit of butter. It’s true that I haven’t ever tried it, but I readily admit now that really good bread paired with almost any fresh ingredient can be fantastic.  Better put it on my to-do-list in memory of my dad…

~ Nel

P.S. Here are a few Farmers To You recipes featuring radishes

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