Adapted from Fine Cooking

We took this super easy one-pot brownie recipe and enhanced it with duck eggs (prized for their richness) and cultured market butter. Regular chicken eggs work well too, just use five instead of four. Twin Post Farm has duck eggs (Dupont); Clear Spring Creamery (Downtown Silver Spring and Dupont) and Blue Ridge Dairy (Dupont) both have amazing butter. 

Makes 24 brownies

INGREDIENTS 
  • 12 oz. (1-1/2 cups) unsalted best quality butter, cut into 9 pieces; more softened to grease the pan
  • 1-1/4 cups unsweetened natural cocoa powder, sifted
  • 2-3/4 cups granulated sugar
  • 1/2 tsp. table salt
  • 4 duck eggs or 5 large chicken eggs 
  • 2 tsp. pure vanilla extract
  • 1-2/3 cups all-purpose flour
  • 4 oz. (1/2 cup) roughly chopped high quality chocolate, milk or dark

METHOD

Position a rack in the center of the oven and heat the oven to 325°F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Switching to a wooden spoon, add the sugar and salt, and stir until blended. Test check the temperature of the batter—it should be warm, not hot. If it’s hot, wait a few minutes before proceeding. 

Stir in the eggs, two at a time, until just blended. Stir in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir until just blended.

Scrape the batter into the prepared pan and spread evenly. Scatter the chocolate on top. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, about 35 minutes, perhaps a few minutes longer. The key to fudgy brownies is to under-cook them ever so slightly. Cool the brownies completely in the pan on a rack, about 3 hours.

When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares. Wiping your knife frequently with a damp cloth helps with slicing. 
 
 
Adapted from Smitten Kitchen

We played around with swapping out the baking potato with different tubers to great success.  If using grated sweet potato, rutabaga, or parsnips instead, cook on medium low flame and keep an eye on the pan, since these root vegetables have more sugars and can easily burn.  You can find rendered chicken fat at specialty stores, but if you make chicken stock, just skim off the fat and keep it in your freezer until you need it! 

Makes 6 to 8 pancakes

INGREDIENTS:

1 large baking potato (approximately 1 lb), peeled. You can substitute 1 lb of another tuber instead. 
1 small onion, peeled
1/4 cup flour
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Peanut oil
Rendered chicken fat (optional)

Condiments: apple sauce and sour cream.  If you are feeling fancy, skip the apple sauce and serve with a fried egg, sour scream, and a little smoked salmon. 

METHOD:

Using the side of a box grater with large holes, shred the peeled potato and onion. Wrap the shredded mass in a clean dish towel and squeeze out as much liquid as possible. Let the potato/onion mixture stand for a few minutes and repeat. 

In a large bowl, whisk egg with salt and pepper. Add potato/onion mixture and flour and mix until combined. 

Pre-heat oven to 325° F.  Coat the bottom of a medium skillet with peanut oil, add a few tablespoons of chicken fat if using. Heat oil over medium flame until very hot. Drop a few large tablespoons of potato/onion mixture into oil, flatten with the back of the spoon, and cook over medium heat until the edges are golden, about 2 minutes. Flip and cook on the other side until golden, a minute or two. Drain on paper towel and hold in the warm oven on a cookie sheet. Add more oil and chicken fat as needed and repeat until all the mixture is fried. 

Serve hot with suggested condiments. 

Make ahead: You can cook all latkes and keep, well wrapped, in the refrigerator for a few days. Reheat in a single layer on a cookie sheet in a 400° F oven until crisp.  
 
 
By Lindsay Wallace, Deputy Director of Programs

Cold weather and potential snow days call for soul warming meals, such as a sandwich piled high with tender pulled pork. This recipe calls for a slow cooker, which means you can just set it and forget it! Most FRESHFARM farmers sell bone-in pork shoulder rather than boneless. If you can only find bone-in, fret not. After it's fully cooked, fish out the bone (which adds depth of flavor) before you shred up the meat.

Makes about eight very generous sandwiches

INGREDIENTS
3 lb. pastured boneless pork shoulder/Boston butt or 4 lb. bone-in pork shoulder 
1 cup ketchup (try homemade)
1/3 cup balsamic vinegar
1/3 cup packed dark brown sugar
1/2 cup bourbon 
3 Tbsp Worcestershire sauce
2 cloves garlic, grated
1/2 tsp salt
2 teaspoons smoked Spanish Paprika
Freshly ground black pepper

METHOD
​Whisk all sauce ingredients together in a bowl and season to taste.

Pat the pork dry and generously salt & pepper on all sides. Heat a large cast iron Dutch oven (or deep skillet) over medium heat. Brown the pork carefully on all sides. Do not flip it until it releases from the pan on its own! This will take 6-10 minutes per side.

Transfer the pork to a slow cooker. Add sauce and turn to coat. Cook on the low setting for 8 hours.  Using two forks, shred the pork and incorporate evenly into the sauce.

Serve on high-quality potato hamburger or slider buns with your favorite coleslaw and Gordy's Cherry Pepper Spread.
 
 
By Juliet Glass, FRESHFARM Director of Communications 

If you think coleslaw is summer food, think again! Cold weather means carrots and cabbage are abundant at markets right now, making slaw a perfect winter salad. Try pairing a bright crunchy slaw with a slow-cooked stew, spicy chili, or as a condiment on taco night. Try swapping lime for lemon or cilantro for another tender herb. 

Serves six as a side dish 

INGREDIENTS
6 cups finely shredded cabbage (about half a small head)
1 cup grated carrot (about 2 carrots) 
juice from 2 limes, more to taste
1/4 cup extra virgin olive oil, more to taste
1/2 teaspoon salt, more to taste
freshly grated black pepper
1/2 cup chopped fresh cilantro

METHOD
Combine all the ingredients in a large salad bowl and toss. Taste and adjust lime, oil, salt, and pepper to suit your taste. You can serve it right away or you can make it ahead. It will keep, with the cabbage softening slightly, for several days in the refrigerator. Just give it a good toss before serving. 
 
 
Adapted from Madhur Jaffrey's Spice Kitchen

The original recipe calls for both chicken stock and heavy cream.  We use vegetable stock and coconut milk instead, resulting in a luxurious, soothing, vegan soup.  

Serves eight as a starter or light main course

INGREDIENTS
3 tablespoons refined coconut oil
2 medium onions, peeled and chopped
1 inch piece of fresh ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 teaspoon ground cumin 
2 teaspoons ground coriander
1/4 teaspoon turmeric 
1/8 to 1/4 teaspoon cayenne pepper
1 lb potatoes, peeled and cubed
1 head cauliflower, broken down into 2 inch pieces
6 cups vegetable stock
1 teaspoon salt, more if needed
1/2 teaspoon ground white pepper, more if needed
1 14-ounce can coconut milk
Chopped cilantro
Sriracha to taste

METHOD
Heat oil in a large stock pot. Add onions, ginger, and garlic, and saute for about four minutes, until the onions just begin to color. Add the cumin, coriander, turmeric, and cayenne. Stir for about 1 minute and add the potatoes, cauliflower, and stock. Add salt and pepper, bring to a simmer, lower heat and cook until the potatoes and cauliflower are tender.  

Turn off heat and stir in the coconut milk. Using a submersion blender, blend thoroughly. If using a traditional blender, work in batches. For an extra smooth texture, pass the soup through a sieve.  Adjust seasoning. To serve, garnish with chopped cilantro and a drop of sriracha.