Four Cheese Fondue

Transcription

Four Cheese Fondue

Greenmarket Thanksgiving’09 Recipe Series
Four Cheese Fondue
This fondue recipe is delicious with any combination of our Hawthorne Valley Farm
cheese so please feel free to experiment. Hawthorne Valley Farm is located in
Columbia County, NY. You can find us at the Union Square Greenmarket every
Wednesday & Saturday or view our website www.hawthornevalleyfarm.org
Serves four to six.
1 cup stock, beer or * white wine
* 1 clove garlic
1 Tbsp cornstarch
* ¼ lb Hawthorne Valley Farm Alpine, shredded
* ¼ lb Hawthorne Valley Farm Havarti, shredded
* ¼ lb Hawthorne Valley Farm Edamer, shredded
* ¼ lb Hawthorne Valley Farm Cheddar, shredded
*Ingredients seasonally available at the Union Square Greenmarket.
In a bowl, mix the cornstarch with shredded cheese and set aside. Rub the inside of a
heavy skillet with the garlic clove and discard the clove (you can add more minced
garlic if you like). Put stock (or beer or wine) into pan over medium-low heat and bring
to a gentle simmer. Gradually stir the cheese into simmering liquid. Be careful not to
overheat the cheese, less is better. Melting the cheese slowly also creates a smooth
fondue.
If fondue seems too thick, gradually add more stock until you reach the desired
consistency.
Serve immediately, preferably in a fondue pot, or even a crock pot to keep warm.
Especially delicious dipped with our Hawthorne Valley Farm breads, sausage, or
veggies. Enjoy!
Greenmarket is a program of the Council on the Environment of New York City, a 501(c)(3) non-profit. Since
1976, our staff, volunteers and farmers have been working together promoting regional agriculture to preserve
farmland and ensure a continuing supply of fresh, local produce for New Yorkers. To make a fully tax-deductible
donation to Greenmarket, please call 212.788.7476 or visit us at www.cenyc.org
Kale Sage Toasties
(a warm snack for three cold farmers)
This recipe is courtesy of Sarajane Snyder who works at Keith’s Farm. The idea is a hot,
lightly pan-fried corn tortilla containing delicious tangy and aromatic kale, sharp cheddar,
and a bit of brown spicy mustard to be eaten with the hands and enjoyed. Keith’s Farm is
located in Orange County, NY. The farm stand can be found at the Union Square
Greenmarket on Wednesdays & Saturdays from spring through autumn.
* about four garlic cloves and a medium onion, roughly chopped
olive oil
* sage leaves
* a bunch of curly (winterbor) kale, stripped from the stem & roughly chopped
* apple cider vinegar
corn tortillas--about 6 little ones
sea salt
* thin slices of sharp cheddar
stone ground dark mustard
sour cream as a topping
* Ingredients seasonally available at the Union Square Greenmarket.
Set out the tortillas to warm up.
Braise the kale in some water in which sage is being infused, 4-5 minutes or until it's
looking good. Remove it and put it in a colander to drain out a little.
Sauté the onion and garlic and a couple more sage leaves slowly in oil, let them get
slightly brown and melted. Add the kale. Turn up the heat and cook for a minute. Sprinkle
on some apple cider vinegar and salt.
Empty the kale/onions into another dish as you'll use the sauté pan for toasting the
tortillas.
Holding the little tortilla in your hand, lay some cheese on one half, spread some mustard
on the other half, and pile in some of the kale filling, being sure to not overfill it. Fold it in
half all the way closed. Repeat until your filling is used up.
Warm up the sauté pan again, adding more oil if needed. Toast the toasties on both sides
for just a minute or until they seem crispy. Do a few at a time if your pan is big enough.
Plate the toasties up, sprinkle on some more salt and a dollop of sour cream.
Greenmarket is a program of the Council on the Environment of New York City, a 501(c)(3) non-profit. Since 1976, our
staff, volunteers and farmers have been working together promoting regional agriculture to preserve farmland and ensure a
continuing supply of fresh, local produce for New Yorkers. To make a fully tax-deductible donation to Greenmarket, please
call 212.788.7476 or visit us at www.cenyc.org
Golden Vegetable Soup
Every Greenmarket hosts ‘Cooking Demonstrations’. This recipe comes from one of our
volunteer chefs, James Hollander.
Serves 8
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2 Tbsp butter
1 Lg onion, finely chopped
1 Lg sweet potato, peeled and chopped
3 Lg carrots, peeled and chopped
4 ¼ C chicken or vegetable broth
¾ C sour cream or *crème fraiche
* 2 Tbsp fresh dill, chopped (or your favorite herbs)
Melt the butter and cook the vegetables about 5 minutes.
Add the broth and bring to a boil.
Reduce the heat and simmer for 30 minutes or until the vegetables are tender.
Puree in a blender or food processor with the sour cream.
Add the fresh herbs and reheat slowly without boiling.
Serve immediately in heated bowls. Enjoy!
Leek, Potato and Tarragon Soup
This recipe comes from Lisette Johnson of Stokes Farm. Stokes Farm is located in Bergen
County, NJ and attends the Union Square Greenmarket Wednesday & Saturday from
spring through autumn.
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3 Tbs butter
2 leeks
1 small chopped onion
4 garlic cloves, sliced or minced
2 Tbs water
½ lb. potatoes, cut into 1/2" pieces
4 c. chicken or vegetable broth
2 tsp. chopped fresh tarragon
½ C heavy cream
½ C plain yogurt
Melt butter in large pot and add leeks, onion, garlic, and water. Cook about 10 minutes,
or until leeks are golden.
Add potatoes and broth, bring to a boil. Reduce heat and simmer until potatoes are soft,
about 10 minutes.
Mix in tarragon then stir in cream and yogurt. Add salt and pepper to taste.
Enjoy!
Potato and Kale Soup
Recipe courtesy Joshua Stokes of Grill-A-Chef - “Advice from Scratch”. You can find
Joshua giving free cooking advice every Wednesday afternoon at the Union Square
Greenmarket; www.GrillAChef.com
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¼ lb. Bacon, diced
1 Medium onion, ½ inch dice
3 Cloves garlic minced
1 Medium/large russet potato, peeled, ½ inch dice
1 Large Yukon gold potato, peeled, ½ inch dice
1 bunch Kale, stemmed and shredded
6 cups Stock, Chicken or Vegetable
Over medium heat, render the bacon until it just starts to brown. Remove from fat
using a slotted spoon.
In the bacon fat, sauté the onions until translucent about five minutes, add the garlic
and go for one more minute.
Add the potatoes, rendered bacon and the stock. Bring the whole thing to a simmer
and cook until the potatoes are just cooked.
In a blender, puree half of the soup. Bring it to a boil once more and drop in the kale.
Simmer for two more minutes.
Enjoy!
Carrot Salad
Recipe courtesy Ben Borkovitz of Hawthorne Valley Farm. I started making this
Carrot Salad to bring to family gatherings as both a dish I felt proud of and a lifeline
for me because my eating preferences weren’t in the majority. It is enzyme rich, full of
seasonal local good stuff, (the majority of which you can get at the Union Square
Greenmarket) and a crowd pleaser! It’s also pretty quick and easy to make if you have
a food processor with a shredding blade and something to finely chop nuts with (coffee
grinders with no coffee in them work great!)
Choose the sweetest and crunchiest carrots you can find, and your favorite apples
(you can mix apple types, but it’s nice to have some sweet ones in the mix). Finely
ground almonds add a little bit of oil/creaminess, and the sunflowers bring extra
crunch. The lacto-fermented vegetables add zing as well as nutritional benefits that
can help appreciative eaters to stay healthy during the change of seasons, as well to
better digest all the other fun things they eat at Thanksgiving and other times.
* 1½ lbs fresh carrots (big ones are good, less peeling required)
* 1½ lbs apples (about 3 medium) – seeded & cored, plus an extra apple for garnish
1½ C raw almonds, chopped or finely ground
1½ C raw sunflower seeds
* ¼ jar (4 oz.) Hawthorne Valley Farm Kim Chee (lactofermented)
* ¾ jar (12 oz.) Hawthorne Valley Farm Curry Sauerkraut (lactofermented)
Using a food processor or grater, shred carrots and apples. Mix together in a large
bowl. Grind or chop almonds (I use an electric nut chopper) and add, mixing
thoroughly. Add sunflower seeds, kim chee and curry sauerkraut and taste for
desired tang (add more kim chee to make it spicier if desired). Place mixture into a
serving bowl. Slice the apple you have put aside for garnish. Place apple slices on top
and around the outer edge of the salad and serve!
Hawthorne Valley Farm is located in Columbia County, NY. For more information on
lacto-fermented vegetables please visit us at the Union Square Greenmarket every
Wednesday & Saturday or view our website www.hawthornevalleyfarm.org
Sautéed Mushroom Salad
Recipe courtesy of John D. Madura Farms located in Orange County, NY. You can
find us at the Union Square Greenmarket every Monday, Wednesday and Friday.
* 2 Tbs chives, minced
1 Tbs sugar
1 Tbs red wine vinegar (can substitute *apple cider vinegar)
* 1 tsp garlic, minced
* 1 C red pepper, diced
* 1 C shallot or onion, thinly sliced
* 1 lb mushrooms, trimmed and quartered (white button, shiitake and/or portobello)
1 Tbs olive oil
* 8 C assorted baby salad greens with spinach
Sea salt & freshly ground black pepper to taste
Divide salad greens among four serving plates and set aside.
Heat oil in a large skillet over medium heat. Add mushrooms and cook, without
stirring for about five minutes or until mushrooms are a red-brown on one side.
Turn the mushrooms and stir in the shallots or onion, red pepper and garlic. Cook
about another five minutes, or until shallots soften. Remove from heat and transfer
into a bowl.
Stir in vinegar, sugar, salt and pepper. Mix until sugar dissolved.
Spoon mushroom mixture over greens and scatter with fresh chives. Enjoy!
Elk Trails Bison Chile
Tired of turkey? Make this rib-sticking favorite for curling up on the couch to
cheer your favorite team! This recipe comes from Ronald Kipps of Elk Trails
Bison (grass fed & finished Bison). Elk Trails Bison is located in Susquehanna
County, PA and attends the Union Square Greenmarket Saturdays, year-round.
In large crock pot combine:
* 4 onions, chopped
* 4 green peppers, chopped
* 2 pounds Elk Trails ground Bison
Add:
* jalapeno peppers to taste (or your favorite hot pepper)
* 4-6 diced tomatoes
Mix well.
Add:
* 2 C cooked black beans
* ½ C ketchup
2 tsp chile powder
Place mixture in crock pot low for 4-6 hours until simmered through. Enjoy!
Greenmarket is a program of the Council on the Environment of New York City, a 501(c)(3) non-profit.
Since 1976, our staff, volunteers and farmers have been working together promoting regional agriculture to
preserve farmland and ensure a continuing supply of fresh, local produce for New Yorkers. To make a fully
tax-deductible donation to Greenmarket, please call 212.788.7476 or visit us at www.cenyc.org
Sweet Potato Casserole
This recipe comes from Patsy Dunspaugh of Nine-Jay Organic Greenhouses.
Nine-Jay Organic Greenhouses is located in Columbia County, NY and
attends the Union Square Greenmarket Saturdays, spring through autumn.
* 1 ½ lb. sweet potatoes
½ C granulated sugar
* ½ C milk
* 1 beaten egg
* 3 Tbsp butter, cubed
1 tsp. vanilla
½ C packed brown sugar
* 1/3 C all purpose flour
* 2 Tbsp butter
Scrub and peel sweep potatoes (cut off and discard woody portions and ends).
Cut potatoes into cubes. Cook covered, in small amount of boiling water for 2535 minutes or until tender. Drain.
Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons
butter and vanilla.
With a wooden spoon, stir to break up potatoes (don’t completely mash - To get
a chunky, down home texture, gently break up the sweep potatoes with a
wooden spoon instead of mashing them).
Put mixture into a greased 2 qt. square baking dish.
Combine brown sugar, flour, cut in the 2 tablespoons butter (resembles coarse
crumbs). Sprinkle crumb mixture on top of potatoes (when I double this, I don’t
double the crumb mixture).
Bake uncovered in a 350° oven about 25 minutes or until set.
Enjoy!
Acorn Squash with Honey Chèvre
This dish can be enjoyed warm or at room temperature. To melt the chèvre, place on
top when squash is just out of the oven. This recipe is courtesy of Elly Hushour of
Patches of Star Dairy Farm (Goat Products) located in North Hampton County, PA.
You can find Patches of Star Dairy at the Union Square Greenmarket everyday the
market is open, Monday, Wednesday, Friday and Saturday, year-round.
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2 Acorn Squash, cut in half lengthwise
¼ C Butter, cut into small pieces
¼ C chives, chopped fine
bacon, cooked and broken into bits
1 pear, peeled and small dice
herbs of choice
sea salt & freshly ground pepper to taste
* Patches of Star Dairy’s Honey Chèvre
Preheat oven to 350 degrees.
Place the four squash halves on a baking sheet flesh side up. Distribute the butter,
chives, bacon, pear, herbs, sea salt and pepper in the center of squash.
Remove from the oven when a fork can penetrate the squash easily.
Top with a dollop of Honey Chèvre.
Brussels Sprouts & Cider
This recipe is courtesy of Alyson who works for S&SO Produce Farms. S&SO Produce
Farms is located in Orange County, NY and attends the Union Square Greenmarket
Wednesdays and Saturdays from spring through autumn.
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1 ½ lbs brussels sprouts
2 medium shallots, finely diced
4 cloves of garlic, finely chopped
2 Tbsp butter, divided
1 Tbsp olive oil
¼ cup chicken stock
* ¼ cup apple cider
sea salt and pepper to taste
Using a paring knife, cut an X into the base of brussels sprouts. In a large skillet,
sauté shallots and garlic in 1 Tbsp of butter and olive oil for 2-3 minutes or until
golden brown. Add brussel sprouts and toss. Add chicken stock and apple cider,
cover and cook for approximately 15 minutes, or until tender.
Drain sprouts and toss with salt and pepper to taste.
Maple Glazed Brussels Sprouts
Every Greenmarket hosts ‘Cooking Demonstrations’. This recipe comes from one of
our volunteer chefs, Robin Puskas, owner of NY Kitchen Co., www.nykitchenco.com
* 2 pounds brussels sprouts, rinsed and cut into quarters, and patted dry
3 tablespoons olive oil
* 4 ounces butter, cut into ½ ounce pieces
* 4 tablespoons maple syrup
1 teaspoon Dijon mustard
* 1 ½ tablespoons apple cider vinegar
sea salt or kosher salt to taste
*Ingredients seasonally available at the Union Square Greenmarket
Heat large skillet over medium high heat. Add olive oil. When oil begins to ripple,
add brussels sprouts. Allow to brown undisturbed for 1-2 minutes. Shake pan to
turn sprouts, then turn heat down to medium.
Add butter and shake pan while butter foams. When butter is entirely melted, add
maple syrup and mustard. Toss vigorously to coat.
Continue to cook brussels sprouts until they are tender, with a bit of bite, about 10
minutes. Remove the sprouts from the pan and reserve.
Add cider vinegar and salt. Cook the sauce for 1-2 minutes more, until the sauce
thickens, then pour over brussels sprouts. May be served immediately or made up
to a day in advance.
Delicata Squash with Hot Pepper Glaze
Recipe courtesy of Allison Plumer for Maxwell’s Farm. Maxwell’s Farm is located in
Warren County, NJ. You can find us at the Union Square Greenmarket Mondays from
spring through autumn.
* 1 Delicata squash
To make the glaze:
* ¼ C hot pepper jelly
1 Tbsp olive oil
* 1 Tbsp garlic
1 tsp sea salt
freshly ground pepper
Preheat oven to 375F. Slice off the stem and blossom ends of the squash. Cut
lengthwise down the center. Scoop out the seeds and discard. Cut into half
rings.
Mix the glaze ingredients in a large bowl. Add the rings of squash and toss well
until squash is coated with glaze. Transfer to a baking sheet (maybe cover it
with foil for easy clean-up) and roast for 30 - 45 minutes, checking after 20
minutes or so, turning when the bottom sides have browned.
Elk Trails Angus Sausage Stuffing
This recipe comes from Ronald Kipps of Elk Trails Bison (grass fed & finished
Bison). Elk Trails Bison is located in Susquehanna County, PA and attends the
Union Square Greenmarket Saturdays, year-round.
Chop into small pieces:
* 1 medium bunch of celery
* 1 medium onion
* 4 large cloves of garlic
Cook mixture in skillet over medium heat with 1 tbs. olive oil until tender. Set
aside and cool slightly.
Mix in LARGE bowl:
16 oz. unseasoned bread cubes
16 oz. seasoned bread cubes, the cooked celery and onion mixture
* 8 eggs, beaten
* 3½ pounds Elk Trails Angus Italian sweet sausage (casing removed)
* 3 ½ pounds Elk Trails Angus Italian hot sausage (casing removed)
1 Tbs. poultry seasoning
1 tsp. salt and enough water to moisten (approximately 1 to 1 ½ cups)
MIX THOROUGHLY BY HAND.
Divide mixture between two greased 13 x 9 inch baking pans and Bake at 300
degrees for 46 minutes.
Enjoy!
English Bangers Stuffing
This recipe comes from Paul Dentch-Layton of Violet Hill Farm. Violet Hill is located in
Sullivan County, NY and attends the Union Square Greenmarket Saturdays, year-round.
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1 lb Violet Hill Farm English Bangers, casing removed
fresh sage to taste, rough chop
1 lg onion, thinly sliced
1 C celery, medium dice
1 C crouton
½ C pine nuts
* ½ C apples, medium dice
Sauté the onion and cook through until the onion is translucent. In a large bowl, combine
all ingredients.
Place mixture under the skin of the bird’s neck or in an ovenproof pan and cook at 350
degrees.
Enjoy!
Fennel with Carrots and Leeks
our volunteer chefs, Sophia Brittan of Kitchen Caravan, www.KitchenCaravan.com
Olive oil
* 1 fennel bulb
* 2 leeks, dark greens removed
* 1 large carrot, peeled and grated
½ teaspoon aniseeds
Slice off the top fronds from the fennel and cut in half vertically.
Thinly slice across the vegetable horizontally to get nice thin pieces
Slice off the tip from the leeks, and slice in half lengthwise. Rinse out any dirt or
grime and thinly slice across.
Heat up the olive oil in a sauté pan on medium high heat and add the leeks, then
carrots, and fennel, seasoning well with salt. Cook them all down for about 15-20
minutes, so that they get very soft and wilted. Add the aniseeds and stir. Cook for 5
more minutes.
Sprinkle with lemon juice if you please, and garnish with a few fronds from the fennel
tops.
Crushed Kabocha
Recipe courtesy Joshua Stokes of Grill-A-Chef - “Advice from Scratch”. You can find
*3C
* 4 Tbsp
*½C
Kabocha Squash, Roasted
Butter
Heavy Cream
To roast the kabocha remove the stem and carefully cut it in half and scoop out the
seeds. Using your hands, rub vegetable oil over the flesh and skin of the squash.
Season liberally with salt and pepper. Lay cut side down on tin foil and roast at 375
degrees for 30-40 minutes, or until a pairing knife inserted, comes out easily. Scrape
out the meat of the squash and set aside.
Using a masher, or a sturdy whisk, crush the Kabocha with the butter and cream. (or
for a finer puree, blend in a food processor) Season to taste and enjoy!
Notes: This mash goes great with fish. Its sweetness is the perfect complement to sea
scallops with sage and brown butter.
Parsnip Puree
our volunteer chefs, Robin Puskas, owner of NY Kitchen Co., www.nykitchenco.com
Though parsnips are available nearly year round, they are at their best in fall and
winter because the stress of the cold weather makes them sweeter. Parsnip puree can
be served just as you would serve mashed potatoes, and is delicious with all things
roasted, including broccoli, squash, or braised meats.
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1 pound peeled and cubed parsnips (about 4 large parsnips)
¾ to 1 ½ cups cream
1 tablespoons butter
1 clove garlic, peeled and smashed whole
1 tsp
salt to taste
Place parsnips in 2 quart saucepan. Add ¾ cup cream and salt, adding additional
cream until the parsnips are just covered.
Heat over medium heat until cream begins to bubble, then immediately reduce
heat to medium low. Stir gently and cover.
Cook parsnips until they yield easily to a fork, about 25-30 minutes. Drain and
reserve cream.
Using a potato masher, mash parsnips, adding cream as you mash until they are
the consistency you desire. Add butter and stir. Adjust salt if necessary.
Roasted Brussels Sprouts
Recipe courtesy Joshua Stokes of Grill-A-Chef - “Advice from Scratch”. Once roasted,
they are delicious as is but you can add all sorts of things to them to make them even
better. Toss them with roasted nuts, crumbled bacon, blue cheese, goat cheese...the
list goes on and on. You can find Joshua giving free cooking advice every Wednesday
afternoon at the Union Square Greenmarket; www.GrillAChef.com
* 1 pound fresh Brussels sprouts
3 tablespoons vegetable oil
sea salt and black pepper to taste
Place a metal sheet pan in the oven and heat it to 400 degrees.
To prep your sprouts: nip off the stem end, remove any nasty looking leaves and cut
them in half.
Toss the halves in oil with salt and pepper.
Dump the Brussels sprouts onto the sheet pan and spread them out evenly.
Roast for 12 minutes giving them a good stir half way through.
Sausage - Stuffed “Tomatoes” with Cheese
This recipe comes from Patsy Dunspaugh of Nine-Jay Organic Greenhouses. NineJay Organic Greenhouses is located in Columbia County, NY and attends the Union
Square Greenmarket Saturdays, spring through autumn.
* 8 firm ripe tomatoes (about 6 oz. each)
1 C low-sodium chicken broth
¾ C water
1 C uncooked orzo pasta
2 Tbsp olive oil
* ½ large onion, finely chopped
* ½ lb. sweet Italian sausage, crumbled
* 1 Tbsp fresh oregano, finely chopped
* 4 oz. hard cow or sheep cheese,
coarsely grated
1 tsp. salt
freshly ground pepper
* ½ C hard cow or sheep cheese, finely
grated (for topping)
* ¼ C Italian parsley, rough chop
Preheat oven to 350°. Cut ¼ inch off tops of the tomatoes - gently scoop out the pulp,
having a ¼ inch-thick wall. Be careful not to break the walls or bottom skin, let drain
upside down on a paper towel.
Bring chicken broth and water to a boil in a medium size pan. Add orzo slowly and
return to boil. Reduce heat to simmer, cook 12-15 minutes until pasta has absorbed
liquid.
In a large sauté pan, warm oil - add onions, cook until soft - add garlic - than add to
orzo. Put sausage in skillet, sauté and cool slightly.
In medium bowl, combine sausage and orzo mixture with oregano, 4 oz. cheese, stir
and add salt and pepper.
To assemble:
Lightly salt inside of tomatoes - spoon about 1/3 cup of orzo mixture into each
tomato, pressing firmly. Place in casserole dish in one layer - top with grated cheese.
Bake 15 to 20 minutes or until tomatoes feel slightly soft, but hold their shape.
Spiced Sweet Potatoes
our volunteer chefs, Sophia Brittan of Kitchen Caravan, www.KitchenCaravan.com
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2 tablespoons olive oil
2 tablespoons onion, small dice
1 garlic clove, smashed
1 sweet potato, rinsed
Pinch of ground cinnamon
Pinch of ancho powder (or paprika)
Pinch of ground cumin
Pinch of ground coriander
2 cups broth
1 tablespoon apple cider vinegar
Cube the sweet potato in 1-inch pieces.
Heat up the olive oil in sauté pan. Add the onion and garlic, and cook through until
the onion is translucent. Add the spices (adjusting to your liking), and cook with the
onion for a minute. Add the sweet potato and stir to coat with the spices. Pour in the
broth and bring to a boil. Simmer the contents of the pan until the potatoes have
absorbed the water and are cooked through. Continue to stir around the pan as the
potatoes get a bit brown. Stir in the lemon juice or vinegar and allow the potatoes to
absorb the liquid.
Season with salt and serve.
Sunchoke Gratin
Recipe courtesy Joshua stokes of Grill-A-Chef – “Advice from Scratch”. You can find
* 1 lb. sunchokes, peeled and sliced thinly
* 2 tsp fresh thyme leaves
* 1 C heavy cream
½ C chicken stock (+ more just in case)
* ¼ C grated Aged Alpine Cheese or other sharp aged cheese
* 2 Tbsp butter, cut into chunks
Sea salt and freshly ground black pepper
Toss the sliced sunchokes in a little salt, pepper and the thyme leaves. Lay them out
in a 9x9 baking dish.
Cover with the cream and stock. Top the whole thing off with cheese and butter
chunks.
Bake the whole mess at 350 degrees for 45 minutes, or until a knife inserted comes
out easily.
Note: The final product should have lost most of the moisture, but not be dry. The top
should be nicely browned. If it dries out before the sunchokes are cooked through,
add a splash more stock.
Winter Squash with Cider and Sage
volunteer chefs, Robin Puskas, owner of NY Kitchen Co., www.nykitchenco.com
Winter squash comes into season in New York as early as the beginning of September.
Many recipes that call for pumpkin, such as pumpkin pie and pumpkin bread, are also
suitable for winter squash. Sweeter varieties of winter squash include butternut, cushaw,
calabaza and kobacha, and any of these would also work in the delicata squash recipe
below.
* 1 ½ lb delicata squash or other winter squash, peeled and seeded, and sliced thinly
salt to taste
* ½ cup apple cider
* 2 tablespoons butter
* 3 sage leaves, cut into thin ribbons
a pinch of fresh grated nutmeg
1. Combine the squash, salt, and cider or water in a sauté pan and heat over medium
flame. Bring to a simmer and cover to cook about 12-15 minutes or until squash is
tender. Cooking time will depend on the size of squash slices.
2. Transfer squash with a slotted spoon to serving dish, then pour off excess liquid and
reserve.
3. Heat saucepan over medium flame. Add butter and rotate pan to distribute the
melting butter.
4. When bubbling subsides and butter begins to brown and release a nutty fragrance,
add sage and a tablespoon of the cooking liquid. Immediately pour butter over
squash.
5. Grate a small amount of nutmeg over squash and serve. Serves four as a side dish.
Alex’s Lamb Neck Stew
This recipe comes from Eugene Wyatt of Catskill Merino Sheep Farm and has been
adapted by Alex from the River Cottage Cookbook by Hugh Fearnley-Whittingstall. Catskill
Merino Sheep Farm is located in Orange County, NY and attends the Union Square
Greenmarket Saturdays, year-round.
* 2 lbs of lamb neck (or shoulder) cut into 2” chunks
¼ C olive oil
* 7 sprigs of fresh thyme
juice from 1½ lemons
In a hot cast-iron skillet, add generous splashes of olive oil and brown the lamb on all sides.
Put the browned lamb into a pot and add water or stock almost covering the lamb, add the
lemon juice and thyme.
Simmer until the lamb is very tender, about 45 minutes.
Serve the lamb and the broth in soup bowls accompanied with a good, crusty loaf of bread.
Bluefish with Tomato Relish
For the pescetarians coming to dinner, a couple of seafood based main dishes.
3 tablespoons olive oil, plus 2 tablespoons
* 2 medium-sized tomatoes, cut into rough dice
* 1 small yellow onion, chopped
* 3 cloves garlic, minced fine
1/2 teaspoon lemon zest
2 tablespoons capers
* 1 ½ - 2 pounds bluefish fillets, bones removed, with skin
salt to taste
Heat olive oil over medium-high heat. Add onions, garlic, capers, and lemon zest. When
onions become translucent, add tomatoes and simmer until tomatoes begin to break
down but are still chunky, about 3-4 minutes. Add salt, remove from heat and set aside.
In a separate skillet, heat 2 tablespoons olive oil over medium high heat. Salt bluefish
liberally and set skin side down in hot oil. Allow to cook undisturbed until skin becomes
crisp, about 3 minutes.
When bluefish has become almost entirely opaque, turn fish and allow the flesh side to
quickly brown. Remove from heat, plate skin side down, and top with tomato relish.
Serves four.
Cajun Turkey
Spice up your Thanksgiving with this Bayou take on a long-time classic!
This recipe comes from Eric Nilsen, brother of Jessica Nilsen. Jessica is studying the art
of cheese making and is a volunteer at the Union Square Greenmarket.
* 10-12 lb turkey
* ½ lb Butter
* 3 garlic cloves, rough chop
* 2 Tbsp fresh Oregano
Render butter and mix with garlic and oregano. Using an injector: begin to inject the mixer
in the breasts, legs, thighs, until fully used
Place into the empty cavity:
* Spicy sausage (use a good *Italian sausage)
* Spanish onions, sliced
Under the skins place:
* Butter patties scattered across the breast meat and the skin
Dry ingredients: mash together and use as a dry rub on the outside of the bird.
½ tsp ground black pepper
3 Tbsp dried minced onion
¼ tsp cayenne pepper
1 Tbsp dried parsley flakes
¼ tsp sea salt
1 Tbsp beef bouillon granules
1 bay leaf
½ tsp dried thyme leaves
½ tsp garlic powder
Place bird into a roasting pan rack and then place in the roasting pan, cover bird "loosely"
with alumina foil. Place bird into a 350 degree preheated oven and cook for 15-20 min per
pound. Half way through the cooking time, remove the cover and complete roasting process
until the internal temp reaches 180 degrees.
Eggplant Wraps
This recipe is courtesy of Ann Gillespie for Newfield Farm in Gloucester County, NJ. It
makes a delicious side for omnivores or main for vegetarians. This has big flavors,
seasonal veggies and is a filling meatless dish. You can find Newfield Farm selling
their flowers at the Union Square Greenmarket on Mondays and Fridays from spring
through autumn.
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2 or 3 large eggplants
1 red pepper
1 8oz. jar tomato sauce
2 cloves garlic
4 tablespoons fresh oregano
½ cup fresh basil
1 package tofu (or *goat’s cheese)
* 4 jalapeno peppers
1 tablespoon Balsamic vinegar
Olive oil
* 3 cups chopped carrots
Whiskey
* 1 tablespoon butter
* 2 cups firm sheep or cow cheese,
grated
Chop tofu into 1 inch cubes and marinate in bowl with chopped jalapenos, balsamic
and olive oil.
Skin eggplants and slice them to be 1 inch thick. Spray both sides with cooking spray
and bake on a sheet at 400° until soft (10 min. each side in conventional oven, less
time with flame broiler).
In two halves roast the pepper on your stovetop burner (DO NOT LEAVE
UNATTENDED), then blend pepper with garlic, oregano, basil and tomato sauce.
Next sauté carrots, naked, until slightly brown. Then add butter for 30 seconds, then
whiskey (I use about a half cup of Powers).
Finally, take the baked eggplant, put sauce from blender on one side and roll it up
with tofu and carrots. Place the rolls onto a baking pan, cover the top with cheese and
bake 20 minutes at 400°.
Pan Seared Flounder with Brown Butter
For the pescetarians coming to dinner, a couple of seafood based main dishes.
* 1 pound fillets of flounder or other flaky white fish.
Salt and pepper to taste
Flour, just enough for a light dusting
1 tablespoon olive oil
* 3 tablespoons unsalted butter
* ½ shallot, minced
2 tablespoons lemon juice
Liberally salt both sides of the fillets and dredge in flour. Shake off the excess
flour.
Heat olive oil over medium-high heat. Add fluke to pan and allow to cook undisturbed
until fish becomes slightly crisp, about 3 minutes.
When fluke has become almost entirely opaque, turn fish and allow the flesh side to
quickly brown. Remove from heat.
Add butter the hot pan and wait for the foam to subside. When the butter begins to
develop a nutty fragrance and the sauce is turns slightly caramel colored, and the lemon
juice to the pan. Pour brown butter over fillets and serve immediately.
Pulled Pork
Another one for the long weekend visiting with friends and curling up on the couch!
This recipe comes from Paul Dentch-Layton of Violet Hill Farm. Violet Hill is located in
Sullivan County, NY and attends the Union Square Greenmarket Saturdays, year-round.
* 1 pork butt from Violet Hill Farm
sea salt
* herbs of choice
Heat oven to 500 degrees.
Pat the meat dry and scor at ¼ inch intervals. Massage sea salt into skin.
Place pork in oven and cook uninterrupted for 20 minutes or until the meat starts to
crisp. Now turn the oven temperature down to 275 degrees and continue cooking for 8 12 hours.
To shred the pork use two forks. Chop the crispy skin, combine and add your favorite
spices. If this last part is foreign to you, feel free to ask Paul what he uses when making
this at home!
Enjoy!
South West Turkey
A tasty twist on an old favorite!
This recipe comes from Eric Nilsen, brother of Jessica Nilsen. Jessica is studying the art
of cheese making and is a volunteer at the Union Square Greenmarket. I like to serve this
with a roasted *butternut squash, sautéed * red russian kale and *black beans with
*garlic, *onions, and *cilantro (you can jazz this one up with more heat on the types of
peppers you can use).
* 10-12 lb turkey
* ½ lb Butter
* 3 Garlic cloves, rough chop
2 tsp chipotle powder
Render butter and mix with the garlic and spice. Using an injector: begin to inject the
mixer in the breasts, legs, thighs, until fully used
Place into the empty cavity lots of:
* Fresh cilantro
* Whole green chilies
* Anaheim peppers
* Spanish onions, sliced
Under the skins place:
* Butter patties scattered across the breast meat and the skin
Dry ingredients: mash together and use as a dry rub on the outside of the bird.
½ tsp garlic powder
3 Tbsp dried minced onion
½ tsp ground black pepper
1 Tbsp dried cilantro
½ tsp cayenne pepper
½ tsp chipotle powder
½ tsp dried thyme leaves
½ tsp sea salt
Place bird into a roasting pan rack and then place in the roasting pan, cover bird "loosely"
with aluminum foil. Place bird into a 350 degree preheated oven and cook for 15-20 min
per pound. Half way through the cooking time, remove the cover and complete roasting
process until the internal temp reaches 180 degrees.
Leaf Lard Pie Crust
Recipe courtesy of Greenmarket staffer Tara LaRuffa. I purchase the rendered leaf
lard from Flying Pigs Farm. Flying Pigs sells at Union Square on Wednesdays and
Fridays, year-round.
* ¾ C rendered leaf lard, chilled and cut into ½ inch size pieces
* 1½ C flour
¼ tsp sea salt
2 to 5 Tbsp ice water
Sift flour and salt into a food processor. Add lard and quickly pulse until mixture
crumbles. Now add the ice water to mixture at 1 Tbsp increments, pulsing until dough
holds together.
Wrap dough in plastic and refrigerate a minimum of 2 hours prior to rolling.
Savory & Sweet Apples
Recipe courtesy of Greenmarket staffer Tara LaRuffa. I love using Winesaps, Jona
Golds or Mutsu apples for this recipe. This yummy treat can be enjoyed many ways;
as a pie filling, with waffles and ice cream or with just a dollop of homemade whipped
cream!
2 tsp grapeseed oil (olive oil is a fine substitute)
3 Tbsp sugar
* 4 apples, peeled, cored and sliced thin
* 2 Tbsp fresh sage, rough chop
* 2 Tbsp butter
¼ tsp sea salt
Heat the oil on medium in a large skillet. Add the apples and sugar; cook 5 to 8
minutes.
Push the apples to the outside edge of pan, creating an empty area in the center.
Quickly add the butter and sage to this center space; let melt and sizzle a bit.
Stir apples into butter mixture and add sea salt to taste.
Enjoy!
Friday’s Friend
The Rick's Picks Enhanced Condiment Utilization Task Force has come to rescue your
leftover Thanksgiving turkey from the dark nether regions of your refrigerator. Here's a
mouth-watering way to make the Friday after Thanksgiving a celebration in its own
right using our curried green tomato pickles, the Green Tomato Condiment. At home
we call this supreme sandwich Friday's Friend, and some of us look forward to it more
than the Thanksgiving meal itself! You can find Rick’s Picks at the Union Square
Greenmarket on Wednesday and Saturday, year-round.
* A ciabatta loaf
Leftover turkey
* Extra sharp cheddar cheese
* A couple of onions
* Rick's Picks Green Tomato Condiment
* Butter
Turkey gravy
Peel and chop the onions into little pieces. Sauté the onions in a pan with the butter
until they are caramelized. Reserve the onions on the side. Slice the ciabatta in half
lengthwise. On one side, put slices of turkey and slices of the Green Tomato
Condiment pickles. On the other side of the bread, put the caramelized onions and
the cheddar cheese. Put the two sandwich halves together and place them in a panini
press (if you don't have a panini press, you can use a frying pan and weigh the
sandwich down with a second pot). Grill the sandwich on both sides until it is golden
brown. And... viola! Friday's Friend. Dip your creation in warm turkey gravy for an
added bonus... it's an Italian sandwich concept with a French dip twist... it's like you
are standing on top of the Alps looking in both directions! Enjoy!
Keith's Farm Breakfast Scramble
(Working man's frittata)
So this recipe doesn’t really take charge of leftovers --- but why not make something fresh
over the weekend?! This recipe is courtesy of Lisa Gaeddert who works at Keith’s Farm.
Keith’s Farm is located in Orange County, NY. The farm stand can be found at the Union
Square Greenmarket on Wednesdays & Saturdays from spring through autumn.
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4-5 medium sized potatoes (Alba, Adirondack Blue, All Blue or Kennebec)
1 medium onion
3 large Rocambole garlic cloves
1 bunch of mustard, kale, or head of tatsoi
1 hot Portugal pepper
4-5 farm fresh eggs
2 tbsp. neutral oil
2-3 tsp. turmeric (optional)
Heat oil in skillet; add sliced potatoes, dash of salt and cover. Let sauté for 10 minutes,
stirring occasionally.
Add chopped hot pepper, onion and turmeric if you are using it and
stir. Sauté without a cover. After 3-4 minutes add chopped garlic.
Add sliced greens and stir. When greens are wilted, add beaten eggs
and when they are cooked it is ready to enjoy.
Monte Cristos w/ Cranberry Horseradish Chutney
This is a great brunch item using the leftover holiday turkey meat and ham! Recipe
courtesy of Beth’s Farm Kitchen. You can find us at the Union Square Greenmarket
every Wednesday, Friday and Saturday.
* 1 loaf of crusty bread (1pound loaf)
* 3 oz. of cheese (We suggest: sliced gruyere, sliced horseradish cheddar, sliced
havarti dill, or a button of goat cheese)
* 8 oz. Beth’s Farm Kitchen Cran-Horse Sauce
* 6 slices of turkey meat
6 slices of *ham
* 6 eggs
* ¼ c heavy cream
* 2 Tbsp. butter
Slice bread into thin sandwich slices. You should be able to get at least 6 sandwiches
out of a loaf.
Spread cheese on one side of each sandwich and chutney on the opposite slice on
each sandwich.
Place a slice of turkey and ham on each sandwich. Close the two sides of each
sandwich together.
In a separate bowl, whisk eggs and cream together.
Preheat a heavy gage, flat top griddle over medium heat. When griddle is ready, melt
the butter on the griddle top. Do not allow to brown.
Dredge each sandwich in the egg batter and allow excess to drip off.
Cook sandwiches on the griddle until browned on each side and egg batter has cooked.
Serve hot.
Smoked Turkey Sandwich
This is a great brunch item using the leftover holiday turkey meat! Recipe courtesy of
Beth’s Farm Kitchen. You can find us at the Union Square Greenmarket every
Wednesday, Friday and Saturday.
Prep Time: 5 minutes
Cook Time: None
Serves: 4-6 people
* 1 loaf of sliced whole wheat or whole grain bread (any hearty loaf will do)
* 1 8oz. Jar of Beth’s Farm Kitchen Cranberry Horseradish Chutney
1 lb. Smoked, sliced *turkey meat
1 lb. Smoked gouda *cheese
* 1 granny smith apple, cored and sliced thin
* 1 head Boston, Bibb or Romaine lettuce
Spread the chutney on both sides of the bread. Layer the lettuce, cheese, and
apple and then turkey onto the sandwich. Serve.

Four Cheese Fondue

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