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 Chantal Tseng
Chantal Tseng created this delicious not-too-sweet punch (and accompanying haiku) for a FRESHFARM fundraiser at Petworth Citizen
. The combination of Three Springs Fruit Farm
tart cherry juice (which you can find at our Downtown Silver Spring Market) and beet juice gives it a beautiful scarlet hue! You'll find Chantal Fridays and Saturdays at the Petworth Citizen's Reading Room, where she pours cocktails inspired by literature and authors (menu changes weekly). Stir blood, earth & wine
A heart that bleeds knows passion
In fruit lies desire
This makes one drink, but scales up easily.
1.5 oz. Jean Paul Brun Beaujolais
.75 oz. Jensen's London Dry Gin
1.5 oz. Three Springs Tart Cherry Juice
.75 oz. Biotta beet juice
garnish: dried blood orange slices
Combine ingredients, serve in punch cup with two ice cubes, and garnish with dried blood orange slice.
By Republic RestorativesTry this tasty cocktail with Republic Restorative's CIVIC Vodka and farmers market apple cider.
2oz fresh apple cider
1/2oz lemon juice
2oz CIVIC Vodka
Shake with ice for 10 seconds and serve in a chilled old fashioned glass over ice. Grate a bit of cinnamon and garnish with a slice of apple.
By FRESHFARM Staff Homemade apple pie is always a treat and a great winter cooking project. Apples, a storage crop, are abundant right now. Baking warms up the kitchen and filled your home with delicious cozy aromas.
This is our go-to recipe for pie crust. The key is to make the crust ahead of time and let it "rest" in the refrigerator for at least four hours before rolling it out. For the filling, use your favorite market apple, or a mix (we like Gold Rush and Honey Crisp).
A lattice crust is easier than it looks - check out this Fine Cooking step-by-step illustration on how to do it!
Makes one double -crusted pie
For the flaky crust:
1 lb (3 cups plus 2 tablespoons) All Purpose flour
1 teaspoon salt
1 cup (2 sticks) plus 5 tablespoons cold unsalted butter, cut into 1/2 inch cubes
2/3 cup very cold water
For apple filling:
6 to 7 apples, peeled, cored, and thinly sliced
1/2 cup white sugar, plus more for dusting crust
1/4 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon cold butter
1 egg beaten with 1 tablespoon milk or heavy cream
For the crust:
Place water in the freezer. Meanwhile combine flour and salt in a large mixing bowl. Add the butter and use your hands to break the butter down into small pieces. The finished product should be irregular, with some pieces flat and thin, some larger and chunkier, and some extremely fine. Sprinkle about half of the water onto flour/butter mixture, combine with a fork, and see if the dough starts to come together easily (do not overwork). Add remaining water if needed and form the mixture into a ball. Divide in half and place each half onto a piece of tin foil. Form into a ball and flatten into a disc, wrap in foil and chill in fridge for at least 4 hours (a day is good) before rolling out. You can keep the disc in the fridge for a few days or the freezer for up to 3 months.
About 1 hour before rolling out the crust, take it out of the refrigerator and let it warm up a little on the counter. Put some flour on the counter and on your rolling pin and place disc (with foil removed) on the floured surface. Starting from the center of the disc, roll out the dough, rotating the disc a few times. If it starts to crack, it is too cold, so give it a rest on the counter and let it warm up a little more. You are done when the crust is 1/4 inch thick. Repeat with second crust. Reserve the rolled out crusts in the refrigerator while you assemble the filling.
For the filling and baking the pie:
Pre-heat oven to 375 and place a baking sheet on the lowest rack in the oven. Place the cut apples, sugar, maple syrup, salt, and spices in a large bowl and combine. Add the flour and lemon juice and combine. Place one of the rolled out crusts in a nine inch metal pie tin. Add filling, distributing it evenly in the tin, dot top with cubed butter, and top with the second crust (as a lattice or as a single crust; if single crust, don't forget to cut a few vents for steam to escape). Crimp along the edges, brush top crust with egg wash, and sprinkle with sugar.
We strongly advise that you let the pie rest in the freezer for 15 minutes before baking. This will help the butter firm up and will result in a flakier, prettier pie. However, you must use a metal pie tin, since a glass one might crack when placed in a hot oven. If you only have a glass pie plate, let it rest in the refrigerator for 15 minutes instead.
To bake, place in oven on hot baking sheet for 55 minutes or until the top is golden. Allow to cool for a few hours before serving.
Apple pie is good on its own or with a piece of cheddar, scoop of ice cream, or dollop of whipped cream.
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
- 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
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 KitchenWe 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
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 teaspoon salt
1/4 teaspoon pepper
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.
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
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 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
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
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
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
Sriracha to taste
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.
By Sam Adkins, executive chef, Sally's Middle NameAfter feasting on fat-laden veggies, stuffing, and pie, a nice crunchy salad sounds pretty good, doesn't it? This kale salad, coated in a zippy mustard/anchovy dressing and studded with slivered onions, pickled fennel, crunchy almonds and fried capers, is loaded with flavor and texture and a great antidote to Thanksgiving over-indulgence! This recipe makes extra dressing, which also makes a great dip or sandwich spread.
Serves six as a side dish
2 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
2 garlic cloves, finely grated
2 tablespoons white wine vinegar
5 anchovy fillets, roughly chopped
Juice of one lemon
2 cups extra virgin olive oil
For pickled fennel:
1 cup shaved fennel
1/2 cup white wine vinegar
1/4 cup water
3 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
3 slices of orange
2 pounds cleaned lacinato (or Tuscan) kale leaves with stems removed
1 cup very thinly sliced red onion
Juice of one lemon
3 tablespoons extra virgin olive oil
Salt to taste
Fresh ground pepper to taste
1 c pickled fennel
2-3 tablespoons anchovy dressing
1/3 cup toasted slivered almonds
2 tablespoons fried capers
To make pickled fennel:
Put fennel in a glass jar. Bring remaining ingredients to a boil and pour over fennel. Place directly into the fridge and let cool.
To make the vinaigrette:
Place all ingredients except for the olive oil in a food processor or blender. Blend till smooth and then slowly drizzle in olive oil. The texture should be thick and creamy, like mayonnaise; however if too thick you can thin with a few tablespoons of water.
To make salad:
Tear the Kale leaves into bit sized pieces. Combine, kale, pickled fennel, olive oil, lemon juice, and dressing. Toss well (your hands work best for this). Adjust seasoning, sprinkle almonds and capers on top, and serve.