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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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  • More Info
    • Join the Market
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    • Contact Us
    • Jobs
    • Winter Harvest 2020

Roasted Rutabaga with Maple Syrup

4/9/2025

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Ingredients
1.5 lb rutabaga (about 3 small rutabaga)
2 tablespoon olive oil

3 tablespoon maple syrup 
salt
1 teaspoon dried thyme
black pepper
1 tablespoon fresh thyme or chives (for garnish - optional)

Instructions
  • Pre-heat the oven to 390ºF. Place a roasting pan in the oven to heat up.
  • Wash and peel the rutabagas and cut them into large chunks.
  • Place the rutabaga in a bowl with the olive oil, maple syrup and dried thyme. Mix well coating all the rutabaga chunks
  • Add in a good sprinkle of salt and pepper and toss to combine.
  • Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.
  • Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.
  • Serve with a sprinkling of fresh thyme or chives
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Creamy Garlic Soup

12/11/2024

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Ingredients
  • 1/4 cup extra-virgin olive oil 
  • 2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced (if using as a garnish)  
  • 1 small onion, chopped 
  • 1 cup dry white wine 
  • 2 sprigs thyme 
  • 1 bay leaf 
  • Kosher salt and freshly ground pepper 
  • 1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan 
  • 2 cups cubed day-old crusty bread 
  • 1/3 cup sour cream
  • Fresh dill, for topping

 Preparation
  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes.
  2. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes.
  3. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
  4. Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt.
  5. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
  6. If using garlic as a garnish, combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
  7. Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.
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Creamy Carrot Soup

10/30/2024

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Ingredients
  • 4 cups peeled (or not, your preference) and chopped carrots
  • 3 cups fat-free chicken broth
  • ½ onion, sliced
  • water to cover
  • 4 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • ½ teaspoon dried tarragon
  • 2 tablespoons heavy whipping cream or coconut milk

Directions
  1. Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  2. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  3. Remove pot from heat; carefully puree soup with an immersion blender until smooth.
  4. Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
  5. Serve.
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Carrot Potato Soup

11/29/2023

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Ingredients
  • 1 Tbsp butter or olive oil
  • 1 medium-sized onion, diced (any color is fine)
  • 1 garlic clove, minced or grated
  • 1 celery stick, diced
  • 1 lb. (5 medium sized carrots) peeled and diced
  • 1 lb. (2 medium sized potatoes) peeled and diced
  • 1 tsp Italian herbs
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley (optional)
  • ⅛ tsp black pepper, plus more to taste
  • ½ tsp fine salt, plus more to taste
  • 2 ½ cups vegetable broth
  • 2-3 Tbsp fresh parsley, chopped
Preparation
  1. Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. 
  2. Add the garlic, and cook for an extra minute until fragrant.
  3. Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
  4. Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
  5. Turn the heat off, and let it cool slightly.
  6. Transfer  1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup.  You can skip this step if you wish.
  7. Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
  8. Serve with freshly ground black pepper, extra parsley, and crusty bread.
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Marinated Summer Squash Salad

6/7/2023

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Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound
 
Preparation
  1. Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
  2. Trim and slice the squash diagonally, about ¼ inch thick
  3. Add the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
  4. Grill the vegetables on a medium-high heat, or saute them in a lightly oiled pan, until they are crisp tender and browned – about 8 minutes. 
  5. Transfer the vegetables to a platter.  Drizzle with the reserved marinade, gaarnish with thyme leaves and serve hot or at room temperature.
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Spinach, Asparagus Crustless Quiche

5/9/2023

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Ingredients
  • 1 Tbsp olive oil
  • ½ cup chopped yellow onion
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups packed baby spinach
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 6 large eggs
  • ½ cup half-and-half (or whole milk)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups shredded Swiss or Gruyère cheese
​
Preparation
  1. Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
  2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
  3. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
  4. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
  5. Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
  6. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.





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Smoky Chickpea, Red Lentil & Vegetable Soup

11/30/2022

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INGREDIENTS
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • Heaping ¼ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • 4 cups low-sodium vegetable or chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • ⅓ cup red lentils
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • ​1 cup cooked vegetables.  Your choice.  Any that are left over.  Frozen vegetables also work.

INSTRUCTIONS
  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
  2. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
  3. ​Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
  4. Add the chickpeas, cover the pot and cook 10 minutes more.
  5. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
  6. Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
  7. if you want the soup to be thicker, purée a bit more soup.
  8. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
  9. Ladle the soup into bowls and serve.


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White Bean, Fennel, Spinach Soup

9/21/2022

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Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot. 

Ingredients
  • 1 large onion, chopped
  • 1 small fennel bulb, thinly sliced
  • 1 tablespoon olive oil
  • 5 cups reduced-sodium chicken broth or vegetable broth
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 cups fresh chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, undrained 
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 3 cups shredded fresh spinach (or kale)

​Directions
  1. In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
  2. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
  3. Serve
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Slow Cooker Sweet Potato Soup

10/13/2021

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Ingredients
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
  • ​2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • ​1 medium onion chopped (or 1teaspoon dried minced onion)
  • 2 ribs celery chopped (or teaspoon dried celery flakes)
  • ​1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ​¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon ground chipotle pepper (optional)
  • ​6 cups reduced-sodium chicken broth
  • Optional: sour cream and pepitas
Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.
​
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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Zucchini Rissoles

9/22/2021

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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
​Directions
  1. Using a box grater, grate the onion into a large bowl.
  2. Add panko, and mix shortly to coat in the onion juices.
  3. Grate the zucchini and carrot into the bowl.
  4. Add the remaining Rissoles ingredients. Mix well.
  5. Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
  6. Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
  7. Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
  8. Serve with ketchup.
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Chicken, Shitake and Black Barley Stew

12/9/2020

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Picture
Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley


  1. Preheat oven to 350°.
  2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
  3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
  4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
  5. Add the leeks to the Dutch oven and sauté until transparent.
  6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
  7. Add the chicken broth to the mixture and stir well.
  8. Add the herb sprigs.
  9. Gently add the chicken back into the Dutch oven.
  10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
  11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
  12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
  13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
  14. Add the chicken and the vegetables back to the pot and heat through.
  15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
  16. Sprinkle each serving with shredded parsley and serve.
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Creamy Lamb and Leek Stew

10/28/2020

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Picture
Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Picture
Picture
Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley

POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste


  1. Heat 2 tablespoons of olive oil in a large, wide skillet.
  2. ​Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
  3. Remove the garlic from the pan and discard.
  4. ​Remove the onions with a slotted spoon to a bowl and set aside.
  5. Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
  6. ​Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
  7. Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
  8. ​While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
  9. When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Picture
Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions

12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots

3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks

2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes

2 cans pureed tomatoes
½ can tomato paste

4 containers vegetable broth
3 cups Northern white beans, cooked

4 Tbsp. Worcestershire sauce
4 Tbsp. Basil

2 Tbsp. Oregano
2 Tbsp. ground Thyme

2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

10/16/2019

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Picture
Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar

Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided


  1. Pour the cream into a medium bowl.
  2. ​Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
  3. Pre heat oven to 375°.
  4. ​Place pear halves cut side up in a baking dish large enough for them to fit snugly.
  5. Pour the wine into the bottom of the baking dish.
  6. ​Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
  7. Top the pears with half of the thyme sprigs.
  8. ​Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
  9. Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
  10. ​Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
  11. Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
  12. Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
  13. ​Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.
​NOTE: the pears can be roasted in advance and re-warmed when desired.
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July 10th, 2019

7/10/2019

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Harvest Pumpkin Soup

12/5/2018

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Picture
Serves: 6
1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish

Preheat oven to 400 degrees.
  1. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes.
  2. ​Scoop out flesh, and puree in a food processor (you should have about 2 cups).
  3. Melt 1 tablespoon butter in a large saucepan over medium-high heat.
  4. Add shallots, and cook until soft, about 4 minutes, until translucent.
  5. Add the remaining 5 tablespoons butter and let it melt. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes.
  6. Add wine, and cook until liquid has reduced by half.
  7. Add stock, water, and thyme. Bring to a gentle simmer; cook 25 to 30 minutes. Let cool.
  8. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)
  9. Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.
  10. Garnish as desired and serve.
​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.
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