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Farmers To You Blog

  • 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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  • Roasted Beets, Cream, and Horseradish

    by Greg Georgaklis
    January 26, 2012

    Roasted Beets, Cream, and Horseradish
    1. Preheat the oven to bake 400 degrees.
    2. Cut the tails and stems off the beets and scrub well.
    3. In a covered casserole dish pour half the oil into the bottom and then the beets. Pour the rest of the oil over the beets and stir them around until they are all coated with oil. Cover and bake for 1 hour 15 minutes or until a fork can pierce them easily.
    4. Mix the cream and horseradish and add pepper to taste.
    5. When beets are done, remove and slice them ½ to ⅓ inches thick, and arrange on a platter. If your beets are large and the skins thick, you can peel them, but we don't bother.
    6. Pour the cream/horseradish mixture over them and serve hot.
    7. When available chop fresh parsley over the top.
    8. These are also fantastic cold the next day and are great added to a salad, so don't be afraid of making too much.

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  • Leeks Recipes

    by Will Forest
    January 21, 2012

    Submitted by our Arlington site host, Katja Baker

    Having grown up in France and Switzerland, I had leaks all fall and winter growing up. The most common winter soup is Potage Bonne Maman, which is potatoes, carrots and leaks. Delicious comfort food! I also cook with a Schlemmer Topf, this great covered earthenware pot where you place a chicken, carrots, potatoes,onions, and of course leaks. Place it all with Herbes de Provence, salt and pepper, nothing else, in a cold oven and cool for two hours at 400 F. Mmmmm…

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  • Maple Roasted Root Vegetables

    by Jenise Aminoff
    January 20, 2012

    Here’s a good recipe for folks trying to make use of seasonal root vegetables:

    Maple-Roasted Root Vegetables
    • 1 large onion or 2 shallots or 2 medium leeks, diced in ½ inch cubes
    • 1-2 medium potatoes, diced in ½ inch cubes
    • 1-2 sweet potatoes, peeled and diced as above
    • 2-4 beets, red and/or golden, peeled and diced
    • ½-1 celeriac, peeled and diced
    • 2-4 carrots, cut in thick rounds
    • ¼ cup sunflower oil
    • ¼ cup melted butter
    • 3 T maple syrup
    • salt to taste
    1. Place all root vegetables in a large bowl and toss with remaining ingredients. Spread out evenly on a baking sheet and roast at 400 degrees F for 45 minutes or until fork-tender. Tip: to speed cooking time, slice all vegetables to ¼ inch thickness, but you will need two baking sheets and extra sunflower oil and/or melted butter to coat.

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