By Cheryl Strasser, Cowbell Kitchen

Cheryl made this dessert for the FRESHFARM Feast, serving it with Dolcezza pumpkin gelato and quince sorbetto. Visit any FRESHFARM market to pick out your favorite varieties of apples. Cheryl recommends getting a mix to get a nice sweet/sour balance!

Makes 6 - 8  individual galettes

Basic Pie Crust

INGREDIENTS
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

METHOD
In a mixing bowl, whisk flour, salt, and sugar. Drop in super cold butter chunks; working fast with your fingers, combine the butter and flour mixture, breaking up the butter to the size of tiny peas. Add water slowly, mixing until dough comes together. Be careful not to add too much water or over-mix, which will make your dough tough. Less is more. Turn dough out onto plastic wrap and press into a disk. Wrap tightly and refrigerate at least 1 hour.

Apple Filling 

INGREDIENTS
1 apple per galette (approx. 6 oz. per galette)
1/8 cup sugar
cinnamon to taste
1/8 cup all-purpose flour

METHOD
Peel and slice apples and place in mixing bowl. In a separate bowl, combine sugar and cinnamon, adjusting amounts to taste. Sprinkle mixture over the apples and mix. Add flour and toss to coat evenly.
 
Assembling the Galettes

SUPPLIES & INGREDIENTS
Sheet tray with parchment paper
Pastry brush
Apple butter
Egg wash (1 egg whisked with a pinch of salt and water)
Raw sugar
Butter

METHOD
Preheat oven to 350 degrees. Weigh out 2.5 ounces of pie dough per galette (or simply divide dough into 6 to 8 even portions). Use a sharp knife to cut off how many servings you are planning to bake. At this point the dough can be frozen up to a month. Wrap tightly and place in an airtight freezer bag. When you are ready to bake again place in refrigerator the day before.

Lightly flour your rolling surface--cold marble is the best! Place a portioned dough ball in the flour and roll out to approximately a 9 inch circle. Start in the center when rolling and make sure you spin your dough on the floured surface after you roll each time; you don’t want the dough to stick! If you need more flour lightly dust the surface. Don’t be nervous--it’s rustic so even if it looks messy it still will taste amazing. Plus pie dough senses fear!

Place your rolled-out disks on a baking tray lined with parchment paper. Spread a dab of apple butter in the middle of the dough where the apples will be placed. Arrange cut apples in a circular pattern, leaving an outer edge of approx. 2 inches. Build up layers of apples until you get the look you want. Fold up the sides over the outer apples, forming a circular shape and leaving apple slices visible in the middle. Brush the top of the folded edge with egg wash and sprinkle raw sugar on washed edges. Place a dollop of butter in the center of each galette and bake. Check in 15 minutes and rotate your sheet tray to get even baking. Keep checking every 15 minutes, rotating tray each time, until crust is golden brown and firm to touch, about 30 to 60 minutes depending on your oven. The apples get a bit bubbly which is another sign they are ready. Serve warm with ice cream!
 
 
By Juliet Glass, FRESHFARM Director of Communications 

This garlicky, vibrant sauce, a mash up between Italian salsa verde and Argentine chimichurri, is a great way to use the fresh herbs you'll find at markets in the fall. We love it with grilled steak and vegetables, seared fish or tofu, on top of scrambled eggs, folded into potato salad, or added to a simple vinaigrette.  It keeps for about a week in the fridge, but the garlic flavor will get stronger over time. 

Makes one generous cup

INGREDIENTS
1 cup washed and dried Italian parsley, stems removed
1 cup washed and dried cilantro, stems removed
1/4 cup washed and dried oregano or dill (or a mix of the two), stems removed
2 cloves fresh garlic, roughly chopped 
1 whole jalapeño pepper, seeds removed and roughly chopped 
1 lime, juiced
 1 teaspoon salt 
1/4 to 1/3 cup extra virgin olive oil, more to taste 
Freshly grated black pepper to taste 

METHOD
Put the herbs, garlic, and jalapeño in a food processor and process until finely chopped.  Scrape down the sides, add lime juice and salt and process, adding oil in a steady stream.  Taste, adding pepper, more salt, and more oil, if desired. 


 
 
By Lindsay Wallace, FRESHFARM Deputy Director of Programs 

This addictive puree is a perfect condiment for tacos (especially roasted cauliflower or breakfast tacos), but it also works well on a sandwich, as a dip, or swirled into rice. You could even blend it into guacamole. Bonus: it's vegan! 

INGREDIENTS
3 poblano peppers
1/3 cup walnuts, toasted and cooled
1 lime, juiced
3/4 cup cilantro leaves, packed
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste

METHOD
Preheat the broiler.  Line a baking sheet with foil and place peppers on it. Broil for 10-15 minutes, flipping over halfway through, until skin is blackened. Remove and set aside to cool. When cool enough to handle, remove the skins, stems, and seeds. Coarsely chop the peppers.

Pulse the toasted and cooled walnuts in a food processor until they become coarse crumbs. Add chopped peppers and remaining ingredients. Pulse until thoroughly combined, then run the food processor on low until the pesto is semi-smooth. Taste and adjust for salt. Pesto will keep in an airtight jar in the refrigerator for up to a week or in the freezer for up to 3 months.