Tag Archives: bacon

Brussel Sprouts with Bacon

Brussel Sprouts with Bacon

Brussel Sprouts with Bacon

Brussel Sprouts with Bacon Print Serves: 6 Savory and crunchy, a great twist on this standard fall vegetable. Wonderful at Thanksgiving. Ingredients

  • 2 pounds brussel sprouts
  • 6+ ounces bacon
  • 4 tablespoons olive oil
  • 1+ tablespoon balsamic vinegar
  • salt and pepper to taste
Farmers To You Ingredients: Fresh and Other Pantry Ingredients:
  • olive oil, balsamic vinegar, salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash brussel sprouts and trim as necessary.

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Caramelized Bacon with Pecans and Delicata Moons

caramelized bacon and squash moons

caramelized bacon and squash moons Caramelized Bacon with Pecans and Delicata Moons Print Serves: 4 A scrumptious appetizer: the salty crunch of the bacon is balanced when paired with the sweetness of the pecans and caramelized squash. Adapted from Ina Garten. Ingredients

  • ½ pound bacon
  • ½ cup brown sugar
  • ½ cup pecans
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons maple syrup
  • 1 delicata squash
  • 3 tablespoons butter
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • brown sugar, salt, pepper, cayenne, butter
Instructions
  1. Preheat oven to 375 degrees.

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Jacob’s Cattle Baked Beans

Jacob’s Cattle Baked Beans

Jacob’s Cattle Baked Beans Jacob’s Cattle Baked Beans Print Serves: 6 A New England staple, made differently in each home, these beans are both sweet and smoky and are a wonderful addition to a summer picnic. Serve alongside green or potato salad and some barbecue and you’ve got it made. Ingredients

  • 1 pound Jacob’s Cattle Beans
  • ½ pound bacon
  • 1 medium onion, peeled and diced
  • ½ cup maple syrup
  • ¼ cup brown sugar
  • 2 Tbsp tomato paste
  • 2 Tbsp mustard (Dijon or other favorite)
  • 1 Tbsp soy sauce
  • salt and ground pepper, to taste
  • 2 Tbsp cider vinegar
  • Chipolte pepper, to taste
Farmers To You Ingredients: Other Fresh or Pantry Ingredients:
  • onion, brown sugar, tomato paste, Dijon mustard, soy sauce, salt and pepper and chipolte to taste.

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In Celebration of Eggs

Calais Quiche

In Celebration of Eggs

Picture an old bathtub filled with hard boiled eggs. My assignment at my sister’s wedding some 30 years ago was to make 10 dozen deviled eggs as well as an enormous batch of pâté.   The very fresh eggs came from several of her neighbors’ chickens.  If you’ve ever hard boiled and peeled a freshly laid egg, you know that the shell has the troublesome habit of holding on to a some of the white just below it.  Multiply by 120 and you can get an idea of how I was feeling that afternoon.

Despite my PTDED (post traumatic deviled egg disorder) I’ve re-kindled my love affair with the egg. 

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Spring Greens with Ramps, Potatoes, and Bacon

Wilted greens with ramps, potatoes, and bacon

Wilted greens, ramps, potatoes and bagon

My grandfather, who was born in May of 1891, would be 123 if he was alive today. Growing up in rural New England, spring meant gathering dandelion greens, sorrel, ramps, fiddleheads and marsh marigolds (cowslips) for the meals that his mother prepared. They typically ate pie for breakfast, which as a child I thought was just about the coolest thing I’d ever heard of (Cheerios just didn’t hold a candle to that). Lunches and dinners consisted mostly of vegetables with meat “as a flavoring.”

By the time my grandfather was in his mid 80s he complained regularly that food just didn’t taste as good as it used to. 

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