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Apple Squash Casserole Bake

11/20/2024

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Servings:  8

 

Ingredients
  • ½ cup packed light brown sugar
  • ¼ cup butter, melted
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground mace
  • 2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
  • 2 large apples - cored, and cut into 1/2 inch slices

Directions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Stir together brown sugar, butter, flour, salt, and mace in a bowl.
  3. Arrange squash in an ungreased 9x13-inch baking dish. Top with slices of apple, then sprinkle with brown sugar mixture. Cover with a lid or aluminum foil.
  4. Bake in the preheated oven until squash is tender, 50 to 60 minutes.
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Carrot Butternut Squash Soup

1/17/2024

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Ingredients
  • 1 tbsp olive oil
  • 1 medium white onion, chopped
  • 2-3 large celery ribs, chopped
  • 2 large garlic cloves, minced
  • 1 pound carrots, sliced into 1/2-inch coins
  • 1 pound butternut squash, peeled and cubed
  • 1 bay leaf
  • ¼ tsp cayenne pepper, adjust for desired heat
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 5 cups vegetable broth
  • ⅔ - 1 cup coconut milk, light or whole
Instructions
  1. In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
  2. Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
  3. Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
  4. Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
  5. Remove the bay leaf.
  6. Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
  7. Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.
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Butternut Squash Bisque

12/7/2022

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Ingredients
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • ½ cup diced onion
  • 4 cups peeled and cubed butternut squash
  • ¾ cup diced carrots
  • 3 cups vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • ½ cup heavy cream (Optional)

Directions
  1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
  2. Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream.  Heat through but do not boil. Serve warm with a dash of nutmeg.
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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
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Maple Butternut Squash Slow Cooker Soup

2/4/2022

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Ingredients
  • 8 cups cubed peeled seeded butternut squash (about 3 lb)
  • ​1 large apple, peeled, chopped
  • 1 large onion, cut into 1-inch pieces
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups chicken broth
  • ½ cup half-and-half or milk
  • ½ cup real maple syrup
  • ¾ cup plain yogurt or sour cream
  • 2 tablespoons chopped fresh chives

Preparation
  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
  2. ​Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  3. If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.
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BUTTERNUT CORN SOUP

1/24/2018

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Picture
​Serves: 10 to 12
 
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
1½ teaspoon Kosher salt
1 tablespoon honey
2 medium onions, diced
1 head of garlic, each clove peeled, but whole
1 stick butter (1/2 cup)
2 tablespoons minced rosemary
5 medium carrots, coarsely chopped
1½ to 2 quarts of chicken or vegetable broth
½ teaspoon Hungarian paprika
½ teaspoon pepper
¼ teaspoon nutmeg
3 cups corn kernels
½ cup (4 oz.) sour cream
2 tablespoons minced Italian parsley
 
  1. Preheat oven to 375º.
  2. Place squash halves cutside up in suitable baking dish.  Score the flesh in a crisscross pattern (do not pierce the skin).  Baste the exposed flesh with honey and sprinkle with ½ teaspoon of salt.
  3. Roast squash in the oven until tender when pierced with a tester or fork, about an hour and a half.
  4. In the interim, melt the butter in a large pot.  Add the onions and garlic and sauté, stirring occasionally, until both are golden, about 20 to 25 minutes.
  5. Add the carrots and rosemary.  Continue to cook while stirring for an additional 5 minutes.  Remove from the heat until the squash is thoroughly roasted.
  6. Scrape the squash flesh from the shell into the onion mixture.  Add 1½ quarts of broth.  Mix well and return the pot to the heat.  Cover and bring to a boil over high heat.  Reduce heat to a simmer until the carrots are cooked through, about 30 minutes.  Remove from the heat.
  7. Working in batches, puree the mixture in a blender.  Then return the mixture to the pot.
  8. Add the remaining teaspoon of salt, paprika, pepper and nutmeg.  Mix well and return to a medium heat.
  9. Add the corn, stirring until mixed and cook for an additional 5 minutes.
  10. Depending on your taste and desired consistency, you may add additional broth at this point.  Bring the soup back to a simmer.
  11. Ladle into serving bowls.  Top each serving with a dollop of sour cream, a pinch of paprika and parsley.
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Roasted Butternut Squash and Spinach Salad

9/30/2017

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Picture
Ingredients for the salad
  • 1 medium-sized butternut squash, peeled and cubed
  • 2 Tbsp olive oil
  • Sea salt + black pepper
  • 2 cups baby spinach or arugula, torn into small pieces
  • 1/4 cup dried cranberries
Ingredients for the dressing
  • ¼ cup CT maple syrup
  • 3 Tbsp cider vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • Salt and pepper
 
Instructions
  1. Preheat oven to 400 degrees F  and position a rack in the center of the oven.
  2. Toss butternut squash cubes in 2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.
  3. While roasting, chop or loosely tear your greens and add to a serving bowl along with the cranberries.
  4. To make the dressing, combine dressing ingredients in a small bowl and whisk until thoroughly blended.
  5. When butternut squash is done, set it aside to cool
  6. Once squash is cool, mix in with the salad.  Add dressing a few minutes before serving.
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Roasted Buttercup Squash with Cider and Forbidden Rice

8/26/2015

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Picture
Recipe by Anna Gill

Serves 6

1 -3 lb. Buttercup squash
1½ cup black Forbidden rice
1 tablespoon olive oil
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup, plus 2 cups apple cider
½ cup, plus 2 cups chicken broth
Salt and freshly ground pepper

1. Preheat oven to 350o.
2. Cut the top off the squash as though for a Jack-o-lantern, about an inch below the rim of the squash, leaving the stem, if any, intact.
3. Remove the seeds and any fibrous stringy material from the center.
4. Brush the cavity with the olive oil and dust it with half the spices and a little salt and pepper.
5. Place the squash open side down in a roasting pan containing about half cup cider and a half cup of chicken broth. Bake for about 40 minutes.
6. Place the rice in a saucepan with the remaining cider and broth. Bring the pan to a boil. Reduce the heat and simmer, stirring occasionally, for approximately 40 minutes, until the liquid has been absorbed. Set aside.
7. When the squash is fork tender, carefully scrape out the flesh, leaving a sufficient amount to maintain the walls of the squash skin. Mash the removed cooked squash and season as necessary.
8. Fill the squash cavity with the cooked rice, leaving a bowl in the middle.
9. Fill the bowl inside the rice with the mashed squash and return the whole to the oven for approximately 10 minutes. Serve.
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Pan-Braised Winter Squash with Cinnamon Scented Couscous

8/25/2015

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Recipe by Sherri Brooks Vinton

1-2 pounds winter squash, peeled seeded and cut into 1-inch dice
2 tablespoons butter
1/2 cup apple cider, water or stock
2 tablespoons fresh herbs such as sage, rosemary or thyme (optional)
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
3/4 cup couscous


Braise squash
Saute squash in butter in a medium skillet until beginning to soften, about 3-5 minutes.
Add cider and seasonings and bring to a boil.
Cover, reduce heat and simmer until tender. about 15 minutes
Remove cover and boil off any remaining liquid.

Make couscous: Bring water to a boil
Add seasonings and couscous, cover and remove from heat.
After 5 minutes, fluff couscous with a fork.
Add couscous to squash. Stir to combine and serve.
Serves 4 as a side dish.
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Oyster Mushroom, Squash and Chestnut Stew

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4 as a main course

2 tablespoons extra lite olive oil
2 cloves of garlic, pressed
1 large leek, cleaned, trimmed and thinly slices
6 to 8 leaves of sage, minced, plus another 5 for garnish
½ teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 to 2 cups of vegetable broth
10 to 12 small red cipollini onions, paper and ends removed and kept whole
1 -14.8 oz. jar roasted, peeled whole chestnuts
2 cups butternut squash in 2 inch cubes
5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces)
2 carrots, washed and chunked, (approximately 2 inch pieces)
2½ cups oyster mushroom, torn into 1½ inch florets
2 cups baby Portobello or white button mushrooms, sliced thickly
Salt & freshly ground pepper


1. Preheat oven to 375o.
2. Heat the olive oil in a medium sized saucepan.
3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 
4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes.
5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside.
6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes.
7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven.
8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble.
9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve.

VARIATIONS:
Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.
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Farro Stuffing

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 8

2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro 
1 teaspoon kosher salt, divided 
½ cup dry white wine 
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme 
½ teaspoon freshly ground black pepper 

1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.

ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.
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Butternut Squash and Vanilla Risotto

8/25/2015

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Picture
Recipe by Anna Gill

Serves 4 to 5 as a side dish

3 cups vegetable or chicken broth
2 teaspoons pure vanilla extract
1½ cups peeled, 1 to 2 inch cubes butternut squash
1 tablespoon butter, plus ½ tablespoon
⅓ cup finely chopped onion
¾ cup Arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan
¼ teaspoon salt
1 tablespoon finely chopped fresh chives


1. In a medium saucepan, warm the broth and the vanilla extract over medium-high heat.
2. When the broth comes to a simmer reduce the heat to low.
3. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
4. Meanwhile, in a large, heavy saucepan, melt 1 tablespoon of the butter over medium heat.
5. Add the onion and sauté until tender but not brown, about 3 minutes.
6. Add the rice and stir to coat with the butter.
7. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
8. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
9. Continue cooking the rice, adding the broth ¼ cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
10. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining ½ tablespoon of butter, and salt.
11. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

NOTE: If all the liquids are absorbed before the rice is tender but firm, add a bit more broth.
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Butternut Squash and Goat Cheese Gallete

8/25/2015

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Recipe by Anna Gill

For the crust:
1¼cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier)
1 tablespoon of fresh shredded sage leaves
1 large egg, slightly beaten

For the filling:
1 butternut squash, approximately 2 lbs., peeled, seeded, and cut into small pieces, 2” by ¼ “-yielding about 4 cups
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Preheat the oven to 500°F with middle rack.

Crust:
In a food processor, briefly pulse together the flour and salt. Add butter and sage, then pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together.
Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking.

Filling: 
Make while dough is chilling.
1. Toss squash with sea salt and 1 tablespoon of the oil and arrange in a single layer in a roasting pan approximately 17 by 12-inches.
2. Roast the squash, until golden brown on edges and undersides, 20 to 25 minutes, stirring once halfway through roasting.
3. Remove squash from oven and reduce oven temperature to 375°F.
4. Heat the remaining 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add the leeks and a pinch of salt and cook partially covered and stirring occasionally, until tender, 10 to 15 minutes.
5. Transfer to a large bowl to cool slightly.
6. Add squash, goat cheese, and ¼ teaspoon pepper and toss gently.

Make galette:
1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin.
2. Transfer gently to a baking sheet.
3. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary.
4. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes.
5. Cool on baking sheet on a rack 10 minutes before serving. Or cool and refrigerator until needed. Bring to room temperature and then reheat at 200°F.
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Buttermilk Squash and Cider Soup

8/25/2015

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Recipe by Anna Gill

Serves 4

1 tablespoon minced shallots
1 clove garlic, pressed or minced
3 cups cubed, seeded and peeled butternut squash (about 1 pound)
½ cup fat free chicken broth
¾ cup apple cider
¼ cup lite or fat free sour cream
½ unpeeled red Braeburn apple, finely diced
Fresh cracked black pepper


1. Combine the shallots and garlic in a saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. Add squash and chicken stock. Cook until soft, about 20 minutes. Pour into a blender and puree. Be careful of the hot liquid
3. Add cider and sour cream. Continue to blend until well-mixed.
4. Divide the soup into four bowls and garnish each with 1 teaspoon of diced apple and a pinch of black pepper.
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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
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  • More Info
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    • Contact Us
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