Farmers To You Blog: Recipes

  • 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…


    read more

  • 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
    Print
    Ingredients
    • 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
    Instructions
    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.

    read more

  • Gone Apple Picking? Try an Apple Brown Betty

    by Julie Wormser
    October 16, 2011

     

    Hundreds of New Englanders flock to Shelburne Farms  to pick sweet-tart Cortlands and Macintoshes and sample their cider donuts and caramel apples. Pre-Farmers to You, I would pick bushels of apples at a time and turn them into gallons of applesauce, sheets of fruit leather and jars of dried apple rings.  All good, mind you, but nothing compared to New England apples fresh off the tree.  What sold us on FTY last March was the fact that their farmers magically stored their apples in such a way that they still had that just-picked crunch months later.  A miracle!


    read more

  • Pan Asian Slaw

    by Julie Wormser
    September 22, 2011

    Pan-Asian Slaw
    Print
    Ingredients
    Shred six cups of any of the following (a Cuisinart helps here):
    Other Ingredients:
    • ½ t salt
    • 2 t sugar
    • 3 T rice vinegar or white vinegar
    Instructions
    1. Mix salt, sugar and vinegar together in a small bowl. Combine all shredded vegetables except for the minced shallots in a large bowl. Put the shallots on the top in a small pile. Heat the oil in a microwave or pan until almost smoking and pour hot oil over shallots to wilt them. Add the vinegar mixture and toss well.
    2. To complete your meal:
    3. Pan sear grilling kabobs, fry sausages or scramble eggs and add some fresh bread and cheese to make an eye-rollingly delicious meal.
    Lunch the next day:
    1. Add sliced meat or cheese to marinated salad.
    2. Put between two slices of fresh bread to make a hearty sandwich.
    3. Add a few fresh apples or even a slice of apple pie.

    read more

  • Green Bean and Potato Salad

    by Julie Wormser
    September 22, 2011

    Green Bean and Potato Salad
    Print
    Ingredients
    • 1 lb green beans, washed, de-stemmed, cut in thirds and steamed until just tender (4-5 min). Immerse in cold water after steaming to stop cooking process.
    • 2 lbs potatoes, scrubbed, diced, and boiled until tender (10 min). Drain and set aside.
    • 1 1b tomatoes--either halved cherry tomatoes or diced beefsteak tomatoes
    • 2 shallots, minced
    • 1/4 c sunflower oil
    • 12 basil leaves, cut into thin strips
    • 2 T red wine vinegar
    • Salt and pepper to taste
    Instructions
    1. Marinate minced shallots in vinegar, salt and pepper while potatoes and beans are cooking. Add oil to marinated shallots and gently toss with beans, tomatoes, potatoes and basil. Add more salt and vinegar if needed.

    read more