Farmers Market recipes
When you subscribe to the email newsletter of the Farmers Market at St. Stephen's, one of the things you receive each week is a recipe using ingredients available at the market. Here are some examples.
Bison Shepherd's Pie
This recipe comes from market vendor Wild T Bison Farm. Check out their website for more great bison recipes, and info on their farm: http://wildtbison.com/
2 lbs ground bison
1 c onion diced
1 c carrots diced
1/4 c tiny frozen peas
1 c celery diced
1 1/2 c corn fresh or frozen
2 cloves garlic minced
salt and pepper to taste
1/2 t nutmeg
16 oz. bison or beef stock
1 bottle of Guinness draught stout
1 T Worcestershire sauce
4 T butter mixed with
4 T flour
2 lbs potatoes cooked and mashed
Cook the ground bison in frying pan with olive oil until brown. Add onion, carrots, celery, peas, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add bison or beef stock and Guinness, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. The filling should be about 1 1/2 inches deep.
Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes evenly, brush the surface with the butter. Bake at 325 F for 35-40 minutes.
This recipe was sent in by Jo De Davis. She says, "This recipe was from the recent Penzey's catalog and it made a delicious loaf. I ran out of flour and had to substitute 1 cup almond meal for 1 cup of flour. I used pecans for the nuts. I also mixed yellow and zucchini squash--I had more yellow than zucchini, about three to one."
View the original recipe here.
1 Cup vegetable oil
2 Cups sugar
2 Cups squash, grated
2 tsp. vanilla
3 Cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 Cup chopped nuts
Preheat oven to 325°. Grease and flour two 8.5 x 4.5" loaf pans. In a large mixing bowl, beat the eggs well. Add the oil, sugar, grated squash and vanilla. Cream together. In a separate bowl, sift together the flour, baking powder, salt and cinnamon. Add to the creamed mixture and beat until well blended. Fold in the nuts. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out mostly clean and the bread has risen. This bread freezes nicely.
Prep. time: 15 minutes
Baking time: 60 minutes
Serves: 2 loaves
From Kathy Brock
The basic recipe makes about 10 servings.
About 5 lbs of butternut squash (I used 2 large ones)
2 [sweet] apples - I don't recommend tart ones like Granny Smith
3 Tablespoons butter
1 Tablespoon basil
2 teaspoons ground coriander
1/2 teaspoon ground cardomom
1/2 teaspoon onion powder
1 Tablespoon Turkish* saffron (safflower blossoms) rubbed to separate them
1/4 teaspoon allspice
Tiny pinch (a short 1/8 teaspoon) ground cloves
1 teaspoon ground pepper (more or less to taste)
1-1/2 teaspoons of salt (or more to taste)
*Safflower blossoms may also be called spanish saffron - but its NOT the expensive saffron
Remove the skin from the squash, and cut into chunks. You can bake it on a baking sheet, but I cooked mine in a pot of water for about 15 minutes until the squash was soft.
While the squash cooks, peel the apples and cook them (with no water) to applesauce stage - about 4 minutes in the microwave - and then smashed them with a fork into a smooth sauce.
Take the squash chunks out of the water (with tongs) and let them cool until your can handle them. Pour the broth that was formed into another container to cool a bit. When the squash chunks are cool enough, scrape the flesh from the skin with a spoon and collect it in the soup pan. Blend the squash smooth, and add the applesauce and blended some more. Add back broth (from the boiling) to thin the squash - enough for your desired thickness- about 7-8 cups of broth. A little extra broth is not a bad thing because some liquid will evaporate as it's heated.
Add the seasonings, blending them in with the hand mixer, and heat the soup on medium/medium-low (about 5 on a scale of 10) until it bubbles (not a full boil). Stir occasionally and adjust the heat so that the soup doesn't burn on the bottom of the pan. A lid is recommended, because the thick soup makes a mess when it bubbles. Once heated to bubbling, it can be served very hot, or cooled to a more moderate temperature.
Quinoa with Greens
from Frances Murchison
For quinoa, boil stock. Turn down low, cook quinoa, covered for 20 minutes. Quinoa should be soft, but not soggy. Add more water and cook a bit longer if quinoa not quite soft.
Heat olive oil on low in large pan. Add leeks and sliced mushrooms. Saute for 5 minutes, or until leeks begin to look slightly translucent.
Add garlic and greens and saute for 1 minute.
Season to taste with red pepper flakes, salt and black pepper.
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