This Week’s Harvest: Keepsake Apples, Organic Pumpkin Pies, Fresh Grass-Fed Lamb and Beef

Pumpkin PieFor your Thanksgiving table:
Organic Pumpkin Pies from Red Hen Bakery – Limited availability!
Cranberry Sauce from Vermont Cranberry Company

Vegetables:
Our Partner Vegetable farmers wish you a bountiful Thanksgiving. They offer you a cornucopia of sweet and savory vegetables to grace each of your tables – blessings on your meals.

Grass-fed meats:
Woodbourne Farm Beef is fresh this week with Steaks, Stew Meat, and Kebabs for the holiday.
Tamarack Vermont Sheep Farm has Fresh Lamb for us this week too.

From the orchard:
Champlain Orchard’s apple selection has changed – two new varieties to try!
KeepsakeNEW – a parent of Honeycrisp – with that snap and burst of flavor
GalarinaNEW – very crisp, with a hint of tartness to balance its abundant sweet nature
Macintosh – tried and true for eating and sauce
Macoun – so good fresh for eating
Northern Spy – wonderful for eating and baking – an old Vermont favorite

Handmade pasta & ravioli:
David and Michelle of Valicenti Organico present their latest in flavor magic!
Ratatouille w/Chevre Ravioli
Rapini w/Pancetta & Aged Provolone Ravioli — Their own rapini sautéed with pancetta, onion & garlic, Auricchio Aged Provolone, Wolf Meadow Ricotta, local eggs in a plain dough using Four Star Farms flour.
Blonde Linguine
Parsley-Garlic Fusilli
Gluten Free Spinach Fettuccine

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Ways to Cook Carrots: Sixties Rock Finds its Root

carrots

It’s not every vegetable that gets named for a Jimi Hendrix song. There are so many varieties of carrots and the purple one (pictured above) called Purple Haze is just one of half a dozen that made its way into my garden this year. I have a soft spot in my heart for carrots. After all, I met my husband Nick at a party more than 2 decades ago when the two of us were sent out to pick carrots for the meal.

With fresh or even storage carrots available year round, it seems a crime to eat the “baby carrots” that come sealed in plastic bags at the supermarket.  Those “adorable” bite sized pieces bare little resemblance to the beautiful root that they are whittled from. A staple in many a school lunch, these small carrots typically come from huge, often starchy and tasteless, adult carrots.

Carrots are a basic part of our family’s meals all year round.  Paired with onions and celery they seem to make there way into most of my soups and stews, and we all know how delicious they are raw.  If you haven’t tried FTY’s Lacto-Fermented carrots, now is the time.

Here’s hoping that carrots will find their way into your Thanksgiving meal.  Here are a number of ideas to spark your imagination!

Do you have a favorite carrot recipe? Share your recipe with us in the comments!

Shredded Carrots:
Carrot Slaw with Turnip Bunnies and Miso-Maple Dressing

Roasted Carrots:
Roasted Roots
Roasted and Smoked Carrots
Roasted Carrots with Beets and Maple

Steamed Carrots:
Carrots in the Rye

Carrot Soup:
Roasted Carrot Soup with Dukkah Spice and Yogurt
Carrot Soup
Butternut Squash Ginger Carrot Soup

Carrot Cake:
Classic Carrot Cake

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Granor’s Thanksgiving Stuffing

stuffing

Granor’s Thanksgiving Stuffing
 
Our family’s traditional Thanksgiving stuffing. It’s a lot of chopping but I can’t imagine the holiday without it!
Ingredients
  • 1 Red Hen Stuffing Mix or 1 pound crusty bread, cubed
  • 1 pound pork sausage
  • 4 – 6 garlic cloves (or more)
  • 2 teaspoons hot peppers
  • 2 large onions, diced
  • 7 celery ribs, chopped
  • 1 ½ pounds carrots, diced
  • 1 green pepper, diced (optional)
  • ¾ pound crimini mushrooms, chopped (optional)
  • 2 cups chestnuts (optional)
Farmers To You Ingredients:
  • bread/stuffing mix, pork sausage, garlic, onion, carrots
Other Fresh and Pantry Ingredients:
  • celery, hot pepper, green pepper (optional), mushrooms (optional), chestnuts (optional)

Instructions
  1. Wash all vegetables.
  2. In a heavy skillet, cook sausage over medium heat. When almost done, add hot pepper flakes and 2 garlic cloves, minced. Cook for a few minutes more. Place in large bowl and set aside.
  3. Chop vegetables into small chunks of approximately the same size. Using the same pan used for the sausage, cook the vegetables in batches. When partially cooked, add to the sausage.
  4. Use Red Hen Stuffing or cut your favorite loaf of crusty bread into small cubes. Place on a cookie sheet in a 350 degree oven. Remove when lightly toasted, about 10 minutes. (Optional: Melt a bit of butter and some oil in a heavy iron skillet. Add the bread in batches and cook briefly over medium heat. Add minced garlic and cook a bit more. Toss with vegetables and sausage.)
  5. I always add roasted chestnuts to this recipe. Preparing them takes a bit of time but is fun to do with family. (You can make this without chestnuts or you can buy them already shelled.) Select plump and firm nuts (there should not be any air space when you squeeze them).
  6. Carefully cut a deep ”X” into each nut. Place on a baking dish with a bit of water in the bottom. Cover pan with tin foil and bake in a 350 degree oven for about 30 minutes. When done, the nutshell will peel back slightly to reveal the yellow flesh inside. The shells come off more easily when hot but it is a bit hard on the fingers!
  7. Chop chestnuts into smaller pieces and add to the stuffing.
  8. Place some of the stuffing inside the cavity of the turkey. Put the remainder in a baking dish and cook separately, covered, for approximately an hour at about 350 degrees. Remove covering and cook for an additional 15 minutes to brown top. Add turkey drippings to the one cooked in a baking dish for extra flavor.
  9. Makes 12 cups, enough for a large turkey and more left over!

Serves: 12 cups

 

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Carrot Slaw with Turnips and Miso-Maple Dressing

bunny salad

Carrot Slaw with Turnip Bunnies and Miso-Maple Dressing
 
A fun salad to make with your children or other young friends. Quick and easy, too.
Ingredients
  • 1 – 1 ½ pounds of carrots
  • 2 large handfuls of very thinly sliced red cabbage or shredded radicchio
  • 1 – 2 purple top turnips
  • 6 tablespoons oil of choice
  • 3 tablespoons apple cider vinegar
  • ¼ cup white miso
  • 1 teaspoon honey or maple syrup
  • 2 teaspoons soy sauce
Farmers To You Ingredients:
  • carrots, cabbage/radicchio, turnips, oil, cider vinegar, miso, maple syrup
Other Fresh and Pantry Ingredients:
  • soy sauce

Instructions
  1. Wash and grate carrots.
  2. Thinly slice purple cabbage or shred radicchio.
  3. Either grate or thinly slice turnips. Using small cookie cutters, cut out animal shapes (I used rabbits) and toss into the slaw.
  4. Arrange cabbage and carrots on serving plate and top with turnip animals.
  5. For dressing, mix oil, vinegar, white miso, maple syrup and soy sauce together in a jar. Secure the lid and shake vigorously until completely blended. Taste and adjust seasonings.
  6. Note: For variety, experiment by adding freshly grated ginger, hot pepper or even peanut butter.

Serves: 4

 

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Roasted and Smoked Carrots

 

carrots on coffee beans

Roasted and Smoked Carrots
 
A smoky and sweet dish that’s very slowly baked in the oven yielding tender carrots infused with the aroma of coffee. A new twist on roasted carrots! Adapted from a recipe by Andrew Schloss
Ingredients
  • 1 cup medium roast coffee beans
  • 1 pound carrots, thinly sliced
  • 1 tablespoon of oil
  • 1 garlic clove, minced
  • course salt and pepper
Farmers To You Ingredients:
  • coffee beans, carrots, oil, garlic
Other Fresh and Pantry Ingredients:
  • salt and pepper

Instructions
  1. Wash carrots and cut into thin strips. Toss with oil, garlic, salt and pepper.
  2. Preheat oven to 225 degrees.
  3. On the stove top, heat a cast-iron pan over medium heat for 5 minutes.
  4. Remove pan from heat and add coffee beans. Shake for a few minutes until you can smell the coffee.
  5. Place the carrots on top of the beans in a single layer. Cover the pan with heavy tin foil and place in the oven.
  6. Bake for approximately 2 to 3 hours. When carrots are tender, remove them from their bed of coffee beans and serve. Wonderful with beef.

Serves: 4

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