Adapted from Just a TasteThis FoodPrints recipe is both homey and sophisticated and a fun project for a group (or family)! Serve with a tossed green salad for a delicious (meatless!) dinner.
Serves 4 to 6 as a main course
For the gnocchi:
2 lbs sweet potatoes (about 2 medium)
1 12-oz. container fresh ricotta
1 cup grated Parmesan cheese, more for serving
2 tsp salt
2 cups whole wheat pastry flour, plus more for dusting
For the brown butter sauce:
8 Tbsp (1 stick) unsalted butter
1 handful of loosely packed fresh sage leaves
3 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 400°F. Scrub and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a foil-lined cookie sheet and roast until fork-tender (about 1 hour). Cool, then peel and mash potatoes.
Line a baking sheet with parchment paper and dust it with flour. You'll want this near your work surface when you start making the gnocchi.
Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the ricotta, stirring until thoroughly combined, then stir in 1 cup Parmesan cheese and 2 tsp salt.
Start adding the flour, 1/2 cup at a time, mixing with your hands until a soft dough forms. Shape the dough into a large ball.
Lightly flour your work surface and divide the dough into six equal portions. Take one portion and gently roll and stretch it on your work surface or between your hands until it's about 20 inches in length (about the length of a standard cookie sheet).
Cut the dough into 1-inch pieces to form each gnocchi (each "rope" should yield about 20 gnocchi). Using the back of a fork, press each gnocchi into the tines to form indentations (which will soak up the delicious sauce you're about to make), then transfer them to the floured baking sheet. Repeat the rolling and cutting process with the remaining five pieces of dough.
Prior to boiling the gnocchi, make the brown butter sauce. Melt the butter in a medium saucepan over medium heat, stirring occasionally. Cook the butter until the foam subsides and it begins to turn a golden brown color, about 3 minutes. Turn off the heat and add the sage leaves, allowing them to cook for 1 minute. Remove the brown butter from the heat and stir in the balsamic vinegar, salt, and pepper.
When you're ready to cook the gnocchi, bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.
Remove the gnocchi with a slotted spoon and transfer to a serving bowl. Repeat the cooking process with the remaining gnocchi and toss your delicious little orange morsels with the prepared brown butter sauce. Garnish with Parmesan cheese and serve.
Note: uncooked gnocchi will keep in the fridge for a few days, or in the freezer for a few months. If you can resist eating them all that first meal, that is.
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
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
METHODWhisk 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 FRESHFARM StaffMany of the ingredients in this hearty chili can be found at market, including dried beans (check out Next Step Produce). The dried beans you find at market are much fresher than what you'll find in the supermarket (which can be years old) and will cook up faster. Here are some basic instructions on cooking dried beans. If you are in a hurry, using canned beans are fine, but we recommend rinsing them in cold water to get rid of any tinny taste.
| |Serves six to eight as an entree
- 2 tablespoons olive oil
- 1 onion, finely chopped
- I cup diced roasted poblano chiles (or 2 4-ounce cans of fire-roasted green chiles)
- 2 large garlic cloves, minced
- 2 tablespoons chili powder (mild or hot, you decide!)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 28-ounce can diced fire-roasted tomatoes
- 1 teaspoon dried oregano, preferably Mexican
- 2 tablespoons tomato paste
- 3 cups vegetable stock
- 2 cups diced butternut squash
- I pound dried beans (pintos, black, or white), fully cooked along with any reserved cooking liquid. If using canned beans instead, you'll need 4 14-ounce cans; discard the liquid and rinse the beans before adding to the pot.
- 1 teaspoon salt
- ½ cup chopped cilantro
- Garnish: crumbled queso fresco or feta, shredded cabbage dressed in lime juice, chopped cilantro, diced red onion
Heat oil in a large pot and add onion. Saute over medium heat until soft. Add garlic and diced poblanos and cook a few minutes, until garlic becomes fragrant.
Add the chili powder, cumin, paprika, and cinnamon and saute another minute. Add the diced tomatoes, oregano, tomato paste, and stock and cook over medium heat until simmering.
Add the diced butternut squash, the cooked beans, reserved liquid, and salt. Bring to a boil then reduce heat so the chili is simmering and cover, cooking 45 minutes, stirring every 15 minutes or so. If it's too thick you can thin it out with water or more vegetable stock. Stir in chopped cilantro, adjust salt, and serve with suggested garnishes.
Adapted from 101 Easy Asian Recipes. Who knew that you could purchase so many of the ingredients in this exotic southeast Asian dish at markets during the fall? Right now many of our farmers have fresh ginger (Love Dove Farm, Next Step Produce, Mock's Greenhouse, The Farm at Sunnyside, and Rainbow Hill Farm to name a few) and lemongrass (Country Pleasures Farm and Evensong Farm). The onions, potatoes, and chicken are abundant! Once you've made this a few times adapt it as you see fit, swapping out potatoes for other vegetables, chicken for fish or tofu, peanuts for cashews. It won't be a traditional massaman curry, but it will still be delicious!
Serves four to six
2 tablespoons coconut or vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, minced
1/2 cup red curry paste
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 whole star anise
1 cinnamon stick
2 Kaffir lime leaves (optional)
I stalk lemon grass, cut into 1 inch pieces and smashed with side of a kitchen knife
1 14 ounce can full-fat coconut milk
3 cups chicken stock
1 teaspoon salt, more to taste
2 lbs boneless skinless chicken thighs
1 lb potatoes, cut into 1/2 inch cubes
1 cup sliced shiitake mushrooms (optional)
1/2 cup roasted unsalted peanuts
1 tablespoon fish sauce, more to taste
1 whole lime, juiced
brown sugar to taste
Garnish: chopped fresh cilantro
Heat oil in large Dutch oven over medium heat. Add onion, garlic, and ginger and cook until softened, a few minutes. Add the curry paste, coriander, and turmeric and stir to combine. Add the star anise, cinnamon stick, kaffir leaves and stir to combine. Add the coconut milk, stock, and salt.
Bring to a boil and add the chicken thighs, and simmer for 20 minutes. Add the potatoes and peanuts and simmer for 10 minutes. Add the mushrooms and cook another 10 minutes.
Remove the chicken thighs, place on a cutting board, and shred/chop with a knife and fork and return to pot. Add fish sauce, lime juice and taste. Adjust seasoning with a little brown sugar, more fish sauce, or salt.
Fish out whole spices, lemongrass and lime leaves and serve with rice (or zucchini noodles) and chopped cilantro.
The classic components of this French salad include green beans, potatoes, tuna, hard cooked eggs and anchovies. We like to add additional market produce, including tomatoes, carrot, and cabbage. Modify the salad to suite your own taste and what’s in season.
Serves 4 as a main course
1 garlic clove, minced
Salt & pepper
1/3 cup red wine vinegar, or sherry vinegar
2/3 cup extra virgin olive oil
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
For tuna salad:
2 5-ounce cans tuna, packed in oil
1/3 cup mayonnaise, more to taste
1/3 cup pitted & chopped olives (niçoise or kalamata)
1/3 cup chopped red onion
Splash of red wine vinegar
1 tablespoon Dijon mustard
Salt & pepper to taste
For potatoes & green beans:
1 lb small young potatoes, scrubbed
½ pound tender green beans, end snipped
Salt & pepper
A few generous tablespoons of vinaigrette
I head cleaned lettuce
2 ripe tomatoes, sliced
6 hard cooked eggs, peeled and sliced in half
½ cup pitted olives (niçoise or Kalamata)
10 anchovy fillets
¼ cup capers
¼ cup raw red onion, sliced
2 grated carrots
1 cup shredded cabbage
To make the vinaigrette:
Sprinkle minced garlic with salt. Using the side of a knife, mash garlic and salt until it becomes a paste. Combine the remaining ingredients in a mason jar, shake vigorously, taste and adjust the seasoning.
To make the tuna salad:
Drain tuna (do not rinse), place in mixing bowl and break up with fork. Add remaining ingredients, mix well, taste and adjust seasoning.
To make potatoes and green beans:
Check out your potatoes. If some are larger than the rest, cut them in half so they all cook in roughly the same time. Place potatoes in a pot of cold water with salt. Bring to boil. When almost done (fork-tender) add the trimmed green beans. Cook three to five minutes more, until beans are just tender. Drain and allow to dry. While still hot, dress in vinaigrette and season with salt and pepper.
To assemble salad:
On a large platter, place tuna, cooked potatoes and green beans, sliced eggs, and remaining ingredients in discrete piles. Dress everything with more vinaigrette and season with salt and pepper.