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Farmers To You Blog

  • Butternut Squash and Pear Soup

    by Shannon Hepburn
    February 12, 2012

    Butternut Squash and Pear Soup
    • 1 inch ginger root, peeled and minced
    • 1 cinnamon stick (we just used a dash or two of cinnamon)
    • 1 butternut squash, peeled, seeded, and diced (we used frozen butternut squash)
    • 1 sweet potato, peeled and diced (we didn't peel the sweet potato)
    • 6 c vegetable stock (we just used bouillon)
    • 1 TBS olive oil
    • 1 onion, peeled and chopped
    • ⅓ c white wine
    • 2 pears, cored and sliced
    • ½ c coconut milk (we used a whole can)
    • 1 tsp sea salt
    • 1 tsp white pepper
    • ½ red pepper, diced (we forgot the red pepper)
    1. Put the ginger, cinnamon stick, squash and sweet potato in a soup pot (we thawed the squash first, then added everything else).
    2. Cover with vegetable stock. bring to a boil, then reduce to a simmer.
    3. While the vegetables are simmering in the soup pot, heat olive oil in a frying pan. Add onion and cook until caramelized, about 5 minutes. Add white wine and chopped pears to the pan. Cook for 5 minutes until wine is reduced; then add to the soup pot.
    4. When the squash and sweet potatoes are cooked, about 30 minutes (much less when squash is already pureed), add the coconut milk, salt and pepper. Remove from heat. Take out cinnamon stick.
    5. Puree in a food processor (when cooled) or with a hand blender (can be blended right away).
    6. Garnish with finely diced red pepper and serve.

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  • Panko-Crusted Chicken Breasts

    by Will Forest
    February 4, 2012

    Submitted by Patti Casey.

    A great way to use up past-its-prime Red Hen Bakery bread, something I am always reluctant to throw away. Also, you can either use real buttermilk, or faux buttermilk, which I usually do, because I don’t seem to be able to plan well enough ahead to have buttermilk in the fridge when I need it.

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  • Simple Squash Soup

    by Shannon Hepburn
    January 28, 2012


    Simple Squash Soup
    This is a great cold day recipe that is very quick and easy... but tastes like you slow cooked it all day!
    1. Chop onions finely and crush or chop the garlic.
    2. In a thick bottomed soup pot (at least 4 quart capacity) add and heat the Sunflower Oil and butter until a drop of water pops when you flick it into the pot. Add the onions and garlic and saute until translucent and just browning around the edges.
    3. Add the curry powder to the onions and oil and stir together.
    4. Add the pureed squash and stir together with the curry, onions, and oil.
    5. Add the broth to the pot and bring to a slow boil.
    6. Turn down the heat and let simmer for 15 minutes, stirring occasionally.
    7. Salt to taste and serve. Makes 4 large bowls, 6 medium bowls.

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  • Farmers To You Turkey Meatloaf

    by Greg Georgaklis
    January 28, 2012

    Farmers To You Turrkey Meatloaf
    • Farmers To You Turkey Meatloaf
    • (recipe adaptation from Ina Garten/Barefoot Contessa)
    • (Shared by Rhett C from our Lexington Pick-Up Site)
    • 1 bag Misty Knoll ground turkey (approx 1.5 lbs)
    • 1 small to medium onion, finely chopped
    • ½ tsp fresh thyme (or ¼ tsp dried)
    • 1 T Worcestershire sauce
    • 2 tsp tomato paste
    • ½ cup finely chopped bread crumbs (I like whole wheat, food processor chopped)
    • 2 small eggs (or 1 large), beaten
    • 1½ T extra virgin olive oil
    • 1 tsp fresh ground pepper
    • ¾ tsp kosher salt
    Topping Sauce:
    • 2 T ketchup
    • 2 tsp tomato paste
    • 2 T Sriracha Sauce (or any hot chile sauce, or a good 1 tsp shot of any liquid hot pepper sauce)
    1. Preheat oven to 325 degrees
    2. In a small to medium saucepan, sauté chopped onion, salt, and pepper in olive oil over medium-low heat until translucent, not brown, about 10 minutes. Add the 2 tsp tomato paste, thyme and Worcestershire sauce, stir well, and remove from heat. Cool 5 to 10 minutes.
    3. In a medium to large bowl, combine ground turkey, eggs, breadcrumbs, and onion mixture. Mix well.
    4. Shape into a rectangular loaf on an ungreased sheet pan. The traditional meatloaf “bread loaf pan” is not recommended, as it holds the liquids too much. However, as the ingredients are very moist and the loaf tends to spread out in a pan, I take 2-4 pieces of tin foil and fold each piece several times to create supporting little borders for the loaf while it bakes. Press them up against the loaf borders, and they will provide just enough resistance to help retain shape while cooking.
    5. Combine ketchup, 2 tsp tomato paste, and Sriricha (or other hot sauce). Spread evenly on top of loaf.
    6. Bake 1 hr, or until temperature in middle of loaf is just 160 degrees. For a bit more even baking throughout loaf, after 40 minutes remove loaf, make small slice through middle with knife, and return to oven for final 20 minutes. Either way, temperature should be 160 degrees when done.
    7. Serve hot with good sautéed greens, or refrigerator cooled. It makes a great sandwich, with crusty bread, a bit of mayonnaise, lettuce/greens, and a generous spread of cranberry sauce.
    8. Double recipe for 2 loaves, for one hot dinner and a cooled loaf for sandwiches/snacks

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  • Recipes of the Week 1/30/12

    by Greg Georgaklis
    January 27, 2012

    Please send in your favorite recipes and entire meals. Many of us struggle sometimes when we are faced with creating on the fly, so having some suggested and proven meal ideas each week will make it that much easier to feel good about what your family eats!

    By planning out whole meals each week rather than shopping for individual items, you have done the planning work up front, and it takes a lot of stress out of approaching meal times. Here I have visions of myself sometimes standing in front of the fridge at 5:30 looking for inspiration to come out and hit me!!

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