Garlic-Roasted Chicken with Carrots and Parsnips Recipe
Roasted Garlic
How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.
Grandma's Harvard Beets
Roasted Rutabaga with Brown Butter
Roasted Maple Walnut Carnival Squash
Winter squashes like carnival, acorn, and butternut are a delicious source of potassium, fiber, and vitamins A and C. They’re simple to cook, delicious, and good for you!
Sausage Apple Bake
SIMPLE ITALIAN SAUSAGE SAUCE OVER PLAIN PAPPARDELLE
Serving Size: 2-3
INGREDIENTS:
1/2 lb. Pappardelle’s Plain (No Egg) Pappardelle AVAILABLE AT THE FARM SHOP
1 tablespoon olive oil
1 The Farm’s onion, thinly sliced
4 cloves The Farm’s garlic, minced
1/2 lb. The Farm’s Italian sausage, skin removed and chopped into large pieces
2 tomatoes chopped or 1 can of Honestly Heirloom Marinara Sauce
Freshly grated Parmesan cheese or Arethusa Tapping Reeve
Sea salt and freshly ground black pepper
INSTRUCTIONS:
Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta cooking water.
Heat olive oil in a large skillet. Add onion and garlic and sauté until soft, about 3-5 minutes. Add sausage and cook over high heat until browned. Stir in tomatoes and simmer about 15-20 minutes. Season sauce with salt and pepper. Serve sauce over individual plates of pasta with fresh Parmesan as a garnish.
ROASTED GARLIC FETTUCCINE WITH ROASTED WINTER SQUASH AND TOASTED GOAT CHEESE
Beef Stew with Potatoes and Parsnips
Roasted Parsnips and Carrots
Kale Salad with Buttermilk Dressing and Pickled Onions
Soba Noodle Salad w/ Mizuna
Mizuna is a leafy green which I’ve read about before but never cooked with because I never saw it anywhere SO when I saw it at the Farmers Market last week I really wanted to give it a try. It was really great… very light and crisp, pretty mild with just a little bite to it.
Kale and Roasted Beet Salad with Maple Balsamic Dressing
Hanukkah is all about fried foods… latkes, sufganiyot, keftes, birmuelos. While frying is a symbolic way to celebrate the holiday, it’s also a surefire way to pack on the pounds (and, in my case, can lead to a major grease-induced tummy ache). To offset all of that fried, fatty holiday goodness, I created this festive kale salad for the holiday. Kale packs a major nutritional punch. I used to detest the stuff, but after I discovered the kale massage, it quickly became my favorite leafy green. Massaging removes the natural bitterness of the kale, making it a more neutral base for your favorite salad toppings. I’m now a big fan of kale, and it never tasted better than in this wintry root vegetable salad!
Holiday Gift Sets are Here! - Keep it Local & Unique!
STUFFED SAGE CARNIVAL SQUASH
Carnival squash. Have you heard of it? I had never! It came to me on a chilly, leafless and blustery day, neatly packed in my CSA box. Speckled, mostly green and yellow, with odd pools of vibrant orange marked it's skin. Carnival squash is probably most akin to acorn squash, but delightfully unique in its own way.
This little guy is lovingly filled with only the most scrumptious of autumn goodies. Honeycrisp apples, earthy sage, crunchy pepitas, silky red chard, Field Roast Smoked Apple Sage Grain-Meat Sausage, and pumpkin. Oh yes, we are now filling winter squash with pureed pumpkin.
18 Easy Ways to Cook With Turnips
One of fall's most overlooked and under appreciated root vegetable, turnip roots make for stand-out gratins and are ideal for roasting or stewing. Both the root and flavorful greens are edible.
Roasted Maple Walnut Carnival Squash
Fall is here, and that means it’s harvest time for squash! We like using squash as a delicious side dish and as a substitute for starchy potatoes and pasta. Carnival squash are small pumpkin shaped gourds with a thick variegated orange, yellow, and green rind. The green tells you that the squash is at its peak maturity. Carnival squash keeps well in a dry, cool place (we keep ours in the garage), but as it gets older, the green will start to fade to orange and yellow.
Five-Spice Roasted Pears
Along with a bit cooler weather lately, we’ve seen a new offering at the markets to remind us of the impending change of seasons – pears! We can’t believe it’s already time to start to transition from summer eating.
SAUTEED ARUGULA (ROCKET)
Arugula and Pear Salad