Serves: 6 to 8
3- 5 lb. pork loin roast
3 tablespoons fresh minced rosemary leaves
6 to 8 large sprigs of rosemary
2 cloves garlic, minced or pressed
½ teaspoon sea salt
1 teaspoon freshly ground pepper
1⁄4 cup good green olive oil
½ cup chicken or vegetable broth
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves
Chestnut purée – see recipe below.
Yield: 2½ cups
2 pounds chestnuts, boiled and shelled
2½ cups milk, plus for desired consistency
½ teaspoon salt
Zest of 1 lemon
1 vanilla bean
1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness.
Serves: 8 to 10
4 ounces bittersweet chocolate ( at least 70% cacao)
8 tablespoons unsalted butter
4 large eggs, separated
½ cup sugar plus 2 tablespoons for topping
⅛ teaspoon salt
¼ teaspoon cream of tartar
½ cup chestnut flour
½ cup chopped cooked chestnuts*
1/3 to ½ cup sweetened chestnut purée
1 cup heavy cream, for topping
Chocolate curls or cocoa powder, for garnish
*If you don’t have the time to roast and peel the chestnuts, use the vacuum-packed chestnuts.
**Cake may be stored, covered, at room temperature for up to 3 days.
Makes about 5 cups – can be divided
28 ounces roasted, peeled chestnuts*
1 quart of whole milk
1 vanilla bean
Pinch of salt
1 cup sugar
Place the chestnuts in a large pot. Add the milk.
Cut the vanilla bean in half and split each half down one side. Scrape the tiny seeds from each half into the milk and chestnuts. Place the scraped vanilla pod into the pot as well.
Add a pinch of salt to the pot.
Bring the whole to a slow simmer and cook until the chestnuts are very tender, about 20 to 25 minutes.
Remove the vanilla bean pod and discard.
Remove the chestnuts with a slotted spoon. Reserve the flavored milk. Place the chestnuts in a food processor and process until smooth.
As you are processing, add the flavored milk back to the chestnuts a little at a time.
Seal in an airtight container and refrigerate until ready to use.
*You can use pre-roasted
CRUSTLESS CHESTNUT PIE
Makes 1 – 9 inch pie
2 ¼ cups Chestnut Purée (see recipe below*)
6 tablespoons melted and cooled butter
1 generous tablespoon softened butter
5 extra large eggs, separated
3 tablespoons milk
3 oz. dark chocolate
Confectioner’s sugar for garnish – optional
*You can purchase sweetened Chestnut Purée in both cans and jars. The jarred variety is infinitely better if you don’t have the time to make your own.
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