Recipes

Orange-Rosemary Salmon - October 12, 2009

Servings: 4 1 1/2 pounds salmon fillets, about 1 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil (more if needed)
2 tablespoons minced shallots
1/4 cup dry white wine
1 teaspoon chopped fresh rosemary
3/4 cup fresh orange juice
1 tablespoon maple syrup 1. Cut salmon fillets into 4 pieces.
2. Sprinkle fillets with salt and pepper.
3. Place oil in pan (large enough to fit all of the fish) on medium high heat.
4. When oil shimmers, add fish and cook 2-3 minutes on each side (or until fish flakes easily).
5. Place fish on a plate and cover to keep it warm.
6. If the pan is dry, add 1 to 2 teaspoons olive oil and heat until shimmering.
7. Place shallots in pan and cook about 1 minute.
8. Add wine and rosemary to pan and cook until the wine is almost evaporated (30 seconds to one minute).
9. Add orange juice and maple syrup, turn heat up and when boiling, cook for one minute.
10. Place fish back in the pan, and cook about 1 minute on each side.
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Sausage, Cheese, Scallion and Pepper Strata - October 05, 2009

Servings: 8 6 large eggs
3 cups whole milk
2 cups sliced scallions
1/2 cup grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound Italian sausages, casings removed
1 large red pepper, chopped in 1/2 inch chunks
1 1-pound loaf rustic bread cut in 1/2 inch slices
2 cups grated cheese (see note) 1. Preheat oven to 350°.
2. Spray 13x8x2 inch baking pan with cooking spray.
3. Mix eggs, milk, scallions, Romano cheese, oregano and salt in a bowl.
4. Place sausage and red pepper in a frying pan, cook over medium high heat until sausage is cooked and red peppers are tender (about 7 or 8 minutes). While cooking, break the sausage into small pieces.
5. Place 1/2 of the bread in a flat layer on the baking pan.
6. Pour 1/2 of the eggs on the bread, then scatter 1/2 of the cheese and 1/2 of the sausage mixture on top.
7. Repeat steps 5 and 6 with the remaining bread, eggs, and sausage.
8. Allow the pan to stand for about 30 minutes, occasionally pushing on the bread so it soaks up all of the egg mixture.
9. Bake for about 1 hour, or until it is puffed and brown. A number of our vendors sell a variety of cheeses, feel free to experiment with options such as garlic cheese, basil cheese, etc. Bacon can be substituted for the sausage.

This recipe is good for breakfast or brunch. It can be prepared the night before and tucked into the fridge (unbaked) until morning. Allow extra baking time if you do this.

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Chicken en Papillote - September 28, 2009

Servings: 4 Parchment paper, cut in 4 12 x 12 inch squares
48 inches butcher's twine, cut in 4 equal lengths
1 teaspoon olive oil, divided
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh parsley, minced
2 teaspoons fresh lemon juice, divided
2 medium carrots, peeled and cut in 3 x 1/4 inch strips
1 medium zuchini, cut into 3 x 1/4 inch strips
4 scallions, cut in 3 inch strips
1 red pepper, cored, seeded and cut in 1/4 inch strips
16 snow peas, trimmed 1. Preheat oven to 375°.
2. Pour 1/4 teaspoon olive oil on each piece of parchment paper.
3. Place 1 chicken breast on each piece of parchment paper.
4. Sprinkle each piece of chicken with salt, pepper, parsley, lemon juice.
5. Place carrots, zuchini, scallions, red pepper and snow peas on each chicken breast.
6. Gather the four corners of the parchment paper together and tie with butcher's twine to form 4 bundles.
7. Place the bundles on a baking sheet with a rim.
8. Bake about 30 minutes, until chicken is tender and the parchment is brown and puffed up.
9. Serve the bundles on plates, allowing each diner to open the bundle. Feel free to vary the vegetables, depending on what is available. For example, substitute parsnips for the carrots or chopped kale for the zuchini. You can toss in some extra mushrooms.
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Beet and Peach Salad with Raspberry Vinaigrette - September 21, 2009

Servings: 4-6 1 pound beets, scrubbed
2 peaches
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons raspberry vinegar
3 tablespoons olive oil
1 teaspoon freshly grated ginger (optional) 1. Preheat oven to 350°.
2. Put beets in a baking pan and cover with foil. Bake about 1/2 hour if small, otherwise bake for 1 hour or until tender.
3. Allow beets to cool, then peel, slice thinly and place in a bowl.
4. Peel peaches, remove pit and slice each peach into 8 wedges. Add to bowl of beets.
5. In a separate bowl, make the dressing by mixing garlic, salt, vinegar, olive oil and ginger.
6. Drizzle dressing on top of beets and peaches, mix gently and serve.
This recipe also tastes good if allowed to sit for awhile. Raspberry vinegar is available from Lady Bug Farm, check Busa Farms, Charlton Orchards, Butterbrook Farm and Chip-In farm for beets and peaches.

Beets are high in vitamin C and A as well as carotenes. If you choose to eat the greens (and they are delicious!), you'll enjoy the benefits of vitamin C, calcium and iron.
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Corn Bread and Pine Nut Stuffed Acorn Squash - September 14, 2009

Servings: 8 8 small acorn squash
1 cup finely chopped onion
6 tablespoons butter, divided
1 cup finely chopped red or green pepper
4 cups stale corn bread cut in 1 inch cubes
6 tablespoons pine nuts
3 tablespoons chopped fresh oregano
salt and pepper to taste
3-6 tablespoons apple cider 1. Preheat oven to 350°.
2. Cut small slice from bottom of squash to allow it to stand straight up.
3. Remove top quarter of each squash, remove seeds and strings.
4. Place squash in large baking pan top side down, add 1/4 inch of water to bottom of pan, cover with foil and bake for 45-60 minutes (or until tender).
5. While squash is baking, melt 3 tablespoons butter in a medium frying pan.
6. Add onions and cook until tender. Add peppers and cook another 4 minutes, stirring frequently.
7. Crumble the corn bread and mix into the frying pan.
8. Add pine nuts, oregano, salt and pepper to mixture.
9. Moisten mixture with apple cider.
10. Remove squashes from oven when they are tender, drain water from pan.
11. Fill squash with corn bread stuffing.
12. Melt remaining 3 tablespoons butter, drizzle on top of stuffine mixture.
13. Bake uncovered at 350° for another 30 minutes, remove from oven and serve. 4 cups of bread crumbs is about one 8 by 8 inch pan of corn bread. For variation, cook onions in bacon and add chopped bacon bits to the stuffing.
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German Style Apples and Cabbage - September 07, 2009

Servings: 6 4 cups thinly sliced red or green cabbage
3 cups peeled, sliced apples
1 cup sliced onion
1/2 cup apple cider or beer
1/4 cup cider vinegar
1 teaspoon caraway seeds (optional)
1/2 teaspoon salt
coarsely ground black pepper to taste 1. Place cabbage, apples, onion, cider or beer in skillet.
2. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes.
3. Add remaining ingredients and cook another 7 to 8 minutes. Add extra cider or beer if the pan becomes too dry and the vegetables begin to stick. The cool nip in the air brings thoughts of autumn and sturdier meals. The cabbage, onions, apples, and cider are available at our vegetable vendors. Consider serving this with kielbasa from Stillman's.
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Lemon-Lime Fruity Ginger Ale - August 31, 2009

Servings: 1 to 2 8-10 organic green grapes
1 organic apple, cored and sliced
1/2 inch fresh ginger peeled and grated (less if you find the taste too strong)
1/2 cup Lemon Lime Flavrz Drink Mix
1 cup sparkling water
1. Put the grapes, apple and ginger together with the Flavrz Drink Mix in a blender or food processor and blend thoroughly.
2. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

This recipe was supplied by our Flavrz vendor. Flavrz is a concentrated drink mix designed to be added to water. It can vary from a lightly sweetened water to an intense full-flavored beverage and is:
•Organic and Kosher
•made from fruit juice, fruit extracts, and fruit flavorings
•sweetened mainly with agave nectar
•low-sugar
•less than half the calories of juice or soda
•free of artificial flavors, colors, preservatives and chemicals.

This drink mix is half the calories of juice or soda, and can be used for more than a drink. Visit the web site at:

http://www.flavrzdrinkmix.com/consumer/recipes.html

to learn about marinades for chicken and fish. Or come up with your own recipe -- Flavrz awards a prize each month for the best recipe submission.
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Argentine Burgers with Chimichurri Sauce - August 24, 2009

Servings: 4 Sauce:
1 cup packed parsley leaves
1 cup packed mint leaves
1/3 cup olive oil
1/2 cup lime juice
4 cloves garlic
1/4 of 1 jalapeno chili, seeds removed
1 teaspoon ground cumin
1 teaspoon salt

Burgers:
1 tablespoon olive oil
1/2 cup minced onion
6 garlic cloves, minced
3/4 of 1 jalapeno chili, minced
Salt and pepper
1 1/2 lb. ground beef
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 cup chopped cilantro
4 5 or 6 inch pita pockets Sauce:
Combine all ingredients in a food processor until pureed to a thick sauce.

Burgers:
1. Heat oil in a medium frying pan until it shimmers.
2. Add onions, garlic, jalapeno, 1/4 teaspoon salt. Cook 3 minutes.
3. Move ingredients to a bowl and cool 10-15 minutes.
4. Add beef, 1 teaspoon salt, pepper (to taste), cumin, oregano, cilantro to bowl. Mix to combine.
5. Make 4 burger patties from the meat mixture.
6. Cook burgers in a frying pan or gas grill using your usual cooking methods.
7. Place burgers inside pita pockets, spoon some chimuchurrie sauce on top. This is a nice change from the usual burger recipe.
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Grilled Rosemary Mustard Chicken - August 17, 2009

Servings: 8 1 1/2 teaspoons salt
freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup mayonnaise
1 tablespoon minced fresh rosemary
4 lbs. chicken breasts 1. Light gas grill, bring heat to medium high.
2. Mix salt, pepper, mustard, mayonnaise and rosemary in a bowl large enough to fit the chicken.
3. Add chicken, mix to thoroughly coat the chicken with the mustard mixture.
4. Place chicken on grill, cook 5 to 6 minutes.
5. Turn chicken over, cook another 5 to 6 minutes (or until chicken is cooked through).
6. Remove from heat and serve.
This dish is great for a party. It also works well for 2 meals if you aren't having a party, and since it's fast and easy, it's good for a weeknight meal. On the first night, serve it hot off the grill. The next night, slice it thinly and serve on top of a salad dressed with a mustard vinaigrette.
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Grilled Rosemary Mustard Chicken - August 17, 2009

Servings: 8 1 1/2 teaspoons salt
freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup mayonnaise
1 tablespoon minced fresh rosemary
4 lbs. chicken breasts 1. Light gas grill, bring heat to medium high.
2. Mix salt, pepper, mustard, mayonnaise and rosemary in a bowl large enough to fit the chicken.
3. Add chicken, mix to thoroughly coat the chicken with the mustard mixture.
4. Place chicken on grill, cook 5 to 6 minutes.
5. Turn chicken over, cook another 5 to 6 minutes (or until chicken is cooked through).
6. Remove from heat and serve.
This dish is great for a party. It also works well for 2 meals if you aren't having a party, and since it's fast and easy, it's good for a weeknight meal. On the first night, serve it hot off the grill. The next night, slice it thinly and serve on top of a salad dressed with a mustard vinaigrette.
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Corn and Black Bean Salad - August 10, 2009

Servings: 4 to 6 3 or 4 ears corn, cooked
1 15 to 19 oz. can black beans, rinsed and drained
1 large clove garlic, minced
2 or 3 scallions, sliced in thin rings
1 red pepper, minced
1 1/2 teaspoons cumin
1/4 cup cilantro, minced
1 package Smith's Country Cheese cheddar, cut in 1/2 inch chunks
4 tablespoons olive oil
4 tablespoons lime juice
salt and pepper to taste
lettuce (optional) 1. Cut corn off ears and place in a large bowl.
2. Add remaining ingredients and stir.
3. Add extra olive oil, lime juice if mixture seems too dry.
4. Serve on a bed of lettuce This recipe is perfect for using up leftover corn, and makes a quick one-dish meal on busy work nights.

Variations
1) Use a different flavor of Smith's Country Cheese.
2) Add chili powder or chipotle seasonings, or for extra heat, try adding a splash of hot sauce.
3) For extra crunch, crumble in crushed corn chips.
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Mango Sunshine Marinade - August 03, 2009

Servings: 1 3/4 cups of marinade 1/2 cup Deborah's Kitchen Mango Sunshine spreadable fruit
3/4 cup soy sauce
1/4 cup Mirin
1/4 cup rice vinegar
2 cloves garlic
2 tablespoons peanut oil
1 tablespoon minced ginger (optional)
Chicken or pork from Butterbrook Organic Farm or Stillman's at the Turkey Farm 1. Mix all ingredients in a small bowl.
2. Place meat in a zip lock bag.
3. Pour marinade over meat, marinate for 4-6 hours.
4. Grill pork or chicken using your normal techniques. I had enough marinade for 7 chicken breasts, I probably could have added more. Deborah's Mango Sunshine has a hint of ginger, feel free to add more if you like a zesty ginger flavor.

Deborah's Mango Sunshine includes mangoes, peaches and ginger. These flavors pair nicely with Viognier or Riesling wines.

You can find Mirin in the Asian section at Stop and Shop. It is a slightly flavored version of sake.


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Tomato, Basil and Olive Salad - July 27, 2009

Servings: 6 2 pounds tomatoes (assorted colors and sizes)
1 cup sliced Kalamata olives
1 medium shallot, minced
Salt and pepper
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped basil
3 tablespoons extra virgin olive oil 1. Cut tomatoes into bite sized pieces.
2. Place tomatoes, olives, shallot into a large bowl and sprinkle salt and pepper to taste.
3. Add sherry vinegar, chopped basil and olive oil to bowl.
4. Stir salad to mix.
This is a great salad when you're having guests, as it can be made up to two hours before you plan to serve it. Just cover it and leave it on the counter.

Tomatoes are low in sodium, and very low in saturated fat and cholesterol. They are also a good source of vitamin E, thiamin, niacin, vitamin B6, folate, magnesium, phosphorus and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, potassium and manganese.
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Chilled Cucumber, Yogurt, Avocado Soup - July 20, 2009

Servings: 4 1 large onion, peeled and quartered
1 pound cucumbers, peeled, seeded and cut in large chunks
1 avocado
1 1/2 cups plain yogurt
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
3/4 teaspoon cumin
1 teaspoon kosher salt
1/3 cup loosely packed basil leaves
2 tablespoons mint leaves
2 to 3 tablespoons lemon juice
1 cup water
fresh ground pepper to taste
1/2 to 1 cup water (optional)
1. Pulse onion in a food processor until finely chopped.
2. Place onion in a sieve, rinse and drain.
3. Pulse cucumber in food processor until finely chopped.
4. Add onion to cucumber and pulse to mix.
5. Measure 3/4 cup of onion/cucumber mixture and place in a small into a bowl for later.
6. Cut avocado in half, discard pit and scoop avocado into food processor bowl.
7. Pour yogurt into bowl, then add olive oil, garlic, cumin, and salt.
8. Process the mixture until it is smooth.
9. Shred basil and mint, then add to food processor bowl.
10. Add lemon juice, water, reserved onion/cucumber.
11. Adjust salt if needed, and add fresh pepper.
12. Chill for at least 3 hours.
13. At serving time, if the mixture is too thick, add 1/2 to 1 extra cup of cold water. After all of our clouds and rain, it looks like summer has finally arrived in Bedford. With summer comes the desire for cooling food and meals that don't require cooking. This soup is quick and easy to make.

Cucumbers are low in saturated fat, and very low in cholesterol and sodium. It is also a good source of vitamin A, pantothenic acid, magnesium, phosphorus and manganese, and a very good source of vitamin C, vitamin K and potassium.



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Smith’s Cheeseburger Pie - July 13, 2009

Servings: 6 servings 1 lb. ground beef
1 cup chopped onion
½ tsp. salt
1 cup Smoked Smith’s Country Gouda, shredded
½ cup Bisquick®
1 cup milk
2 eggs 1. Heat oven to 400°.
2. Grease 9" pie plate.
3. Cook ground beef and onion until beef is brown; drain.
4. Stir in salt.
5. Spread in pie plate; sprinkle with cheese.
6. In a separate bowl, stir remaining ingredients until blended.
7. Pour into pie plate.
8. Bake about 25 minutes or until knife inserted in center comes out clean. This recipe was submitted by Smith's Farmstead Cheese. They offer a variety of cheeses, last week I purchased the Gouda with Bacon and my family polished it off within hours. If you substitute the Gouda with Bacon for the Smoked Gouda, you could call your pie a Bacon Cheeseburger Pie.
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Swiss Chard Pie - July 06, 2009

Servings: 2 pies 1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch Swiss chard
6 eggs
1 cup shredded cheddar cheese
1 teaspoon salt
2 prepared pie crusts 1. Heat oven to 400 degrees.
2. Trim ends from chard, then chop chard until finely minced.
3. Brown onion and and garlic in oil until wilted.
4. Add chopped chard to onion and garlic. Cook until chard is wilted.
5. Beat eggs in a blowl, mix in cheese and salt.
6. Pour onion/garlic/chard into egg mixture.
7. Pour egg mixture into pie crusts.
8. Bake until knife inserted into center comes out clean, 30-40 minutes. The original source of this recipe comes from the Madison Area Community Supported Agricultural Coalition (MACSAC) from Madison, Wisconsin.

Swiss Chard is high in vitamins A, C and E as well as minerals such as iron and calcium. Minerals are more readily absorbed from chard as chard contains no oxalic acid, an element that prevents absortion of minerals during digestion.
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Quick Desserts from the Market - June 29, 2009

Servings: For baked goods such as brownies, cookies, fudge, tea cakes, pound cake, visit:
Ooh La La Fudge
Baked Orchard
The Biscuit

For a variety of chocolate sauces, visit Sassy Sauces

For fresh strawberries, visit Chip-In Farm and Charlton Orchards

For ice cream, visit Gary's Ice Cream
1) Slice strawberries, add extra sugar to taste
2) Place baked good on a serving plate, then add a scoop of your favorite ice cream
3) Top ice cream with sliced strawberries.
3) Pour chocolate sauce on top. Last week I commented to one of our vendors about the sweet fragrance of the strawberries sold by our vendors. She mentioned how our shoppers could produce a lovely and delicious dessert simply by combining ingredients from a number of our vendors. Try your own combinations! Enjoy.
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Broiled Swordfish Kebabs with Lemon and Garlic - June 22, 2009

Servings: 4 2 lemons (for zest and juice)
4 teaspoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
freshly cracked pepper to taste
1 1/2 pounds swordfish cut in 1-inch cubes
1/2 teaspoon salt

1. Preheat broiler.
2. Zest lemons into a small bowl.
3. Squeeze lemons into bowl with lemon zest, then stir in garlic, oil, salt and pepper.
4. Place swordfish in a medium bowl, then cover with the lemon juice mixture.
5. Marinate the swordfish for 15 minutes.
6. Thread swordfish on skewers.
7. Place fish on oiled broiler pan.
8. Broil 4 minutes, turn and broil another 4 minutes. Swordfish can be replaced with other types of fish, such as halibut.
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White Bean and Garlic Scape Dip - June 15, 2009

Servings: 1 1/2 cups dip 1/3 cup sliced garlic scapes
1/2 freshly squeezed lemon, more to taste
1/2 teaspoon coarse sea salt, more to taste
Fresh ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling
1/4 cup chopped parsley
1. Place garlic scapes, lemon juice, salt and pepper in a
food processor and process until finely chopped.
2. Add cannellini beans to food processor and process
until beans are roughly chopped.
3. Add olive oil and process until a smooth puree is
achieved. If needed, add extra lemon juice and olive
oil. When this step is completed, the beans should
have the consistency of a smooth dip.
4. Taste dip, adjust salt/pepper/lemon juice/olive oil
as needed.
5. Place dip in a wide serving bowl, drizzle with more
olive oil.
6. Scatter chopped parsley on top of dip. Serve with wedges of pita bread and raw vegetables such as sliced celery, baby carrots and strips of red peppers.


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Pumpkin Soup with Apple Croutons - October 20, 2008

Servings: 16 cups
For Soup:
4 pounds pumpkin or other winter squash such as butternut or Hubbard, halved and strings and seeds discarded
2 tablespoons unsalted butter
3 large carrots, chopped
4 celery ribs, chopped
2 large onions, chopped
1 leek (white and pale green part only), halved lengthwise, washed well, and chopped
12 cups chicken broth or water
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup pure maple syrup
1 cup heavy cream
Salt and pepper to taste

For Croutons:
1 tart apple such as Granny Smith
1/4 cup firmly packed light brown sugar

For Soup:
1. Preheat oven to 350°F.
2. Arrange pumpkin in baking pan with cut sides up.
3. Place in oven and bake 45 minutes (or until soft).
4. Scoop pumpkin and process until smooth in a food processor.
5. In a large saucepan, heat butter until melted and add carrots, celery, onions and leeks. Cook 10-12 minutes.
6. Add squash, broth, cinnamon, nutmeg. Cover pan and simmer over medium heat for 40 minutes.
7. Stir in maple syrup and heavy cream. Cook for 5 minutes.
8. Season with salt and pepper to taste.
9. Use immersion blender to puree the mixture until smooth. (Alternatively, transfer to a blender or food processor and blend in small batches.)
10. Reheat soup if needed.

For Croutons:
1. Preheat oven to 300°F.
2. Peel and core apple and halve lengthwise.
3. Slice apples into 12 paper-thin slices.
4. Place parchment paper on large baking sheet.
5. Spread slices in one layer on parchment paper.
6. Sprinkle apple slices evenly with brown sugar.
7. Bake slices 20 minutes (or until crisp and golden).
8. Remove from over and transfer to racks for cooling.

Adapted from Favorite Homestead Farm recipes, which in turn adapted it from Gourment 1995. This recipe received a number of rave reviews. It was selected because Blue Hubbard squash was offered by one of our vendors this week and it seemed like an interesting ingredient to use in a recipe.


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Potato Leek Soup with Kale and Sausage - October 13, 2008

Servings: 6-8 5 tablespoons olive oil, divided
3 leeks, whites and light green parts only, thinly sliced
1 pound sausage (chorizo, linguica or Italian), chopped
2 teaspoons paprika
1 1/2 pounds potatoes, peeled and cut in 1/4 inch slices
8 cups chicken broth
1 1/2 pounds kale, stemmed and chopped coarsely
3 cups 1/2 inch cubes rustic bread 1. Place a large pot over medium heat, add 3 tablespoons olive oil.
2. When oil is warm, add leeks and cook about 8 minutes.
3. Add sausage and paprika, cook 1 minute while stirring.
4. Add potatoes and broth, increase heat and bring to boil.
5. Stir kale into soup.
6. When soup returns to boil, cover pan, reduce heat to low. Cook one hour.
7. While soup is cooking, place large skillet over medium heat and add remaining 2 tablespoons olive oil.
8. Add bread to skillet and stir occasionally until the cubes are toasted (approximately 10 minutes).
9. Serve soup, pass croutons as a garnish.
Leeks, potatoes, and kale are all available from our farmers. Stillman's at the Turkey Farm sells sausage. Rustic breads are available at The Biscuit.
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Gluten Free Desserts - Apricot Truffles - October 06, 2008

Servings: 1 cup almonds, soaked 12 - 48 hours and blanched
1 cup dried apricots
1/2 cup honey dates
1 Tablespoon lemon zest
1 teaspoon vanilla
1/2 tablespoon chia seeds from Thoreau Foods
1. Process almonds, apricots, and dates through a champion juicer using the solid plate or a food processor using the "s" blade.
2. Add chia seeds, lemon zest and vanilla.
3. Form dough into small balls and chill before serving.

Recipe supplied by Thoreau Foods. For more recipes, visit http://www.thoreaufoods.com/Recipes.html
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Braised Onions - September 29, 2008

Servings: 4 1 lb. boiling onions (Tropea onions from Old Forge Farm)
2 tablespoons butter or olive oil
2 small bay leaves
2 thyme sprigs
2 teaspoons sugar
Salt and freshly ground pepper, to taste
1/2 cup dry white wine or vermouth 1. Remove outer skins of onions.
2. Heat butter until melted, add bay leaves, thyme, onions and sugar.
3. Cook ingredients, stirring occasionally, over medium heat for 10-15 minutes. Onions should be lightly browned.
4. Add salt and pepper to taste, then add wine.
5. Bring mixture to a boil, lower heat and cover. Simmer 15-20 minutes, until the the onions are tender. Check periodically and if the pan is dry, add a few tablespoons of water.
5. Remove lid, reduce remaining juices until they achieve the consistency of a thickened glaze.
This recipe was provided by Emily Pruyn, it originally came from Vegetarian Cooking for Everyone, by Deborah Madison. The recipe has been adapted for this web site.

Emily raved about these Tropea onions, which are summer onions and do not store well. She encourages everyone to try them.
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Butternut Squash with Garlic and Spices - September 22, 2008

Servings: 4 4 tablespoons butter
4 cups 1/2 inch diced, peeled butternut squash
Salt
1 tablespoon grated or finely minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch ground cinnamon
Pinch cayenne pepper
1 tablespoon chopped fresh cilantro 1. Place large frying pan over medium heat and melt 3 tablespoons of the butter.
2. Add squash and salt (adjust salt amount to your taste).
3. Cook about 15 minutes, stirring occasionally, until squash is tender.
4. Move squash to a bowl for temporary storage.
5. Add remaining tablespoon of butter to frying pan.
6. When butter is melted, add ginger, garlic and 1/2 teaspoon salt.
7. Cook about 1 to 2 minutes, or until ginger is soft. Stir continuously.
8. Add cumin, coriander, cinnamon and cayenne to pan and cook 30 seconds. Stir continuously.
9. Return squash to pan, add cilantro and stir to coat with spices.
The butter really makes this dish shine...but the recipe also works if you cut back the fat in step 1 to 1 tablespoon butter and 1 tablespoon olive oil. When I reduce the fat, I usually add a tablespoon (or more) of water for extra moisture.
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Baked Apples with Granola Filling - September 15, 2008

Servings: 4 4 large apples
Any flavor granola from Golden Girl Granola or Thoreau Foods
1/2 cup orange juice
1/4 cup honey
Vanilla yogurt 1. Preheat oven to 350°
2. Wash and core apples, then remove thin slice from top.
3. Spray 8 by 8 inch cooking pan with non-stick spray.
4. Fill empty apple centers with granola and top with a rounded mound of granola.
5. Pour orange juice in bottom of pan.
6. Drizzle granola with honey.
7. Bake 30 minutes, basting periodically with orange juice.
8. Spoon apples and juice into bowls, then top with vanilla yogurt and serve.

Golden Girl Granola features a number of different granolas, for more information visit: http://www.goldengirlgranola.com/granola.html

Thoreau Foods features a number of cereal toppings and granolas that work very well with this recipe. For more information and other recipe ideas, visit: http://www.thoreaufoods.com

This recipe makes a delicious fall dessert, or a terrific brunch dish.
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Crostini with Tomatoes - September 8, 2008

Servings: 12 portions 12 1/2 inch slices of French baguette
3/4 cup diced tomato
1/4 cup drained and sliced oil-packed sun-dried tomatoes
2 tablespoons chopped fresh basil
1 4-ounce log goat cheese, sliced thinly
fresh ground pepper 1. Preheat oven to 350°
2. Place bread slices on ungreased baking sheet.
3. Place baking sheet in oven and bake one side about 5 minutes.
4. While bread is toasting, combine fresh tomatoes, sun-dried tomatoes and basil in a medium bowl.
5. Remove bread from oven, top each bread slice with a slice of goat cheese. Do not remove from baking sheet.
6. Spoon equal amounts of tomato mixture on goat cheese.
7. Season with fresh ground pepper to taste.
8. Place baking sheet back in the oven, bake 3-5 minutes.
9. Serve hot. Variations: Sprinkle chopped kalamata olives or rinsed capers on top of tomatoes. Or saute a couple of large mushrooms in olive oil, then add to tomatoes. Or replace basil with chopped fresh rosemary.
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Grilled Vegetables and Sausage with Herbs - September 1, 2008

Servings: 4-5 3/4 lb. zuchini cut in 1 inch pieces
3/4 lb. summer squash cut in 1 inch pieces
1 to 2 fennel bulbs, sliced thinly (reserve fronds for later in recipe)
3 Tbs. olive oil
salt and pepper to taste
1 lb. lamb, pork or chicken sausage cut in 1 inch pieces
1/3 cup parsley, chopped coarsely
1/3 cup basil, chopped coarsely
fennel fronds, chopped coarsely
1/2 cup Kalamata olives, pitted and sliced in half
2 Tbs. capers
1 lemon 1. Preheat grill.
2. Mix zuchini, summer squash, fennel with olive oil in a large bowl.
3. Season vegetables with salt and pepper and stir in sausage.
4. Spray grill basket with non-stick spray, place on grill and fill with sausage and vegetables.
5. Stir meat and vegetables occasionally. Cook time should be 10-15 minutes (see comments).
6. While meat and vegetables cook, place chopped parsley, basil and fennel in a large bowl.
7. Add olives and capers to herbs.
8. When meat and vegetables are cooked, add them to the bowl of herbs.
9. Slice lemon in half, and squeeze both halves over bowl. Stir and serve immediately. Cook time may vary by the intensity of your fire and the size of your grill basket.
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No-Cook Tomato Sauce with Pasta - August 25, 2008

Servings: 4-6 4 cups tomatoes, cored and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped fresh flat-leaf parsley or basil (or combination of both)
1 Tbs. coarsely chopped fresh thyme
1Tbs. coarsely chopped fresh oregano
1 to 2 tsp. minced garlic
1/4 tsp. freshly ground black pepper; more to taste
Pinch crushed red pepper flakes (optional)
1/2 cup pitted Kalamata olives, chopped coarsely
2-3 anchovy fillets, chopped (optional)
1 cup grated Parmigiano-Reggiano
1 lb pasta (short tubes or noodles with ridges work best) Place tomatoes, olive oil, parsley/basil, thyme, garlic, black pepper, red pepper flakes, and olives in a glass bowl. Make sure it is large enough to hold the sauce plus the noodles. Add the anchovies (if you are using) and stir to mix. Allow the sauce to sit at least 30 minutes.

Bring a pot of water to a boil and cook the pasta according to the package directions. While the pasta is cooking, add the Parmigiano-Reffiano cheese to the sauce. When the pasta is cooked, drain well, then add to the bowl. Stir and serve.
The olives, anchovies and Parmigiano-Reggiano are salty, so the recipe does not include additional salt.

Why not try a combination of field and heirloom tomatoes for this recipe?
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Chard Gratin - August 18, 2008

Servings: 4 1 1/2 bunches of chard
1 cup fresh breadcrumbs
2 teaspoons melted butter
2 tablespoons butter
1 onion, diced
Salt
2 teaspoons flour
1/2 cup milk
A few strokes of freshly grated nutmeg
1. Preheat oven to 350°
2. Bring 2 quarts of salted water to a boil.
3. While the water heats, Wash the chard, remove stems.
4. Set aside half of the the stems for later use. Thinly slice remaining stems.
5. Add the sliced stems to the boiling water and cook for 2 minutes.
6. Add the chard leaves to the water and cook until tender, about 3 minutes.
7. Drain the water and cool the cooked chard.
8. Squeeze the stems and leaves to remove water, then coarsely chop them.
9. Mix breadcrumbs and melted butter. Toast until light brown (about 10 minutes) on a baking sheet in the oven. Stir occasionally.
10. Melt 1 1/2 tablespoons of butter over medium heat in a heavy-bottomed pan and add the diced onion. Cook until translucent, about 5 minutes.
11. Add chard to saucepan, season with salt, and cook for 3 minutes.
12. Sprinkle flour into the pan and stir.
13. Add milk and nutmeg, cook for 5 minutes, stirring periodically. (If mixture gets too thick, add more milk. The chard should be moist but not floating in liquid.)
14. Grease small baking dish.
15. Add chard to baking dish, smooth to distribute mixture evenly.
16. Cut remaining butter into small bits, scatter butter on chard mixture.
17. Sprinkle breadcrumbs evenly over the top.
18. Bake until the gratin is golden and bubbling, 20 to 30 minutes.
Adapted from http://www.thewednesdaychef.com/the_wednesday_chef/2008/07/alice-waterss-s.html

Recipe coordinator notes - I used 1 entire bunch of red chard and 1 entire bunch of collard greens. At step 13, I added 4 ounces of grated cheddar cheese and replaced the butter at step 16 with 2 ounces of grated cheddar. It was delicious.
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Green Beans with Walnut Pesto - August 11, 2008

Servings: 6 3 quarts water
1 1/2 pounds green beans, ends trimmed
3/4 cup coarsely chopped walnuts
8 green onions, minced
1/4 cup minced parsley and
1/4 cup snipped dill
3/4 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Bring the water to a boil in a large saucepan, then add the beans.
2. Cover the pan and reduce the heat to moderate.
3. Cook until beans are crisp-tender, about 5 minutes.
4. Drain the beans, then rinse under cold water to cool them. Drain thoroughly, then add beans to a serving bowl.
5. Make the pesto by adding all remaining ingredients to a food processor or blender. Process for 1 minute, or until the mixture is smooth.
6. Pour the pesto over the beans and toss until all beans are covered.
7. Cover and refrigerate for at least 1 hour. Adapted from Cook Now, Serve Later.
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Feta & Dill Galette with Lemony Greens Salad - July 28, 2008

Servings: 4 2 large eggs
1/3 cup crème fraîche or heavy cream
2 Tbs. chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad
1 tsp. lightly packed, finely grated lemon zest
1/2 tsp. kosher salt; more for the salad
Freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 cup crumbled feta (about 4 oz.)
4 small handfuls baby spinach or arugula (about 3 oz.), washed and dried
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice; more to taste
Instructions for Galette:
1. Preheat oven to 450°F.
2. Whip eggs, crème fraîche or cream, chopped dill, lemon zest, salt, and pepper in a bowl.
3. Lighly flour a work surface.
4. Roll puff pastry on floured surface to an 11 by 13 inch rectangle.
5. Place a sheet of parchment paper on a rimmed backing sheet.
6. Place the puff pastry on the baking sheet.
7. Rub the edges of the puff pastry with water, just to slightly moisten.
8. Fold the sides up to form a 3/4-inch border.
9. Sprinkle the feta inside your puff pastry "container".
10. Gently pour egg mixture over the cheese.
11. Place baking sheet in the oven.
12. Bake approximately 18 to 20 minutes. The pastry should be puffed and golden.
13. Remove galette from pan, cool on rack until just slightly warm.
14. Move the galette to a cutting surface, cut into 4 equal size pieces with same amount of border.

Instructions for Greens:
1. Mix spinach or arugula and dill sprigs.
2. Stir greens with with olive oil and lemon juice.
3. Add salt, pepper, and more lemon juice to taste.
4. Divide greens onto 4 serving plates.
5. Top greens on each plate with one piece of galette.
6. Serve immediately.
Make Ahead Tips
Puff pastry can be thawed in the refrigerator overnight. If you forget to do this, it can be thawed at room temperature for approximately 45 minutes.
From Fine Cooking 87, pp. 78A

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Cranberry Comfort Pork Roast - July 21, 2008

Servings: 6 1 boneless pork loin,about 2.5 lbs
8-10 cloves of garlic, sliced lengthwise
4 Tbsp olive oil
Salt and pepper to taste
2 Tbsp Massachusetts Rubies from Deborah's Spreadable Fruit

Finishing Sauce:
1 Tbsp Massachusetts Rubies from Deborah's Spreadable Fruit
1 cup red wine
1 leek, cut into 1/3" rings
5 button mushrooms, thin sliced

Garnish:
2 granny Smith Apples, sliced
4 fresh Figs, quartered
1. Preheat oven to 350°.
2. Stud the pork roast with garlic slices: using a sharp knife, cut 1 inch slits all over the roast and insert the garlic slices. Rub with oil, season with salt and pepper.
3. Place the roast in a small roasting pan and put 2 Tbsp of Massachusetts Rubies on top of the roast. Use the back of a spoon to spread it on the top of the roast surface.
4. Place the roast in the oven and cook for approximately 1 hour and 15 minutes.
5. Remove the pan from oven and cover loosely with foil. Let stand for 15 minutes before serving.
6. Drain drippings from roasting pan into skillet. Add all finishing sauce ingredients and warm over medium heat.
7. Transfer the roast to a serving plate, drizzle finishing sauce on top and garnish on either side with sliced apples and figs. This recipe was provided by Deborah's Kitchen, our provider of sweet and savory jams and fruit spreads. This is a great recipe when you're entertaining. If you don't like pork, feel free to substitute chicken, be sure to adjust the cooking time appropriately.
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Grilled Leg of Lamb with Cumin - July 14, 2008

Servings: 1 medium onion
6 medium size cloves garlic
1/2 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon ground coriander
1 teaspoon salt
1/4 cup chopped cilantro
8 pound leg of lamb, bones and butterflied
1. Place all ingredients (except the lamb) in a food processor.
2. Process until the ingredients form a paste-like consistency.
3. Place the lamb in a large zip lock bag. Pour paste on meat and distribute the paste until it covers all surfaces on the meat.
4. Place zip lock bag in fridge and marinate. (Overnight works well, but you can reduce the time if needed.)
5. Heat grill. Grill lamb with grill cover down until thickest parts are medium rare. Cooking time will vary, depending on how thick you butterflied the meat. As a starting point, try grilling 10-12 minutes per side, then check meat and if it is too rare, put it back on the grill.
6. Allow lamb to rest 10 minutes after removing from grill. Cut in thin slices.
Recipe adapted from The Working Family’s Cookbook.

This recipe can also be used with various cuts of chicken and beef.

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Sassy Sauces Fondue - July 7, 2008

Servings: Varies by amount of dipping fruit and sweets Any combination of following ingredients from our vendors:
Strawberries
Blueberry Bread
Banana Bread
Lemon Poppy seed Bread
Biscotti
Lemon Pound Cake
Chocolate Almond Pound Cake
Chocolate Cake
Fudge
Chocolate Brownies
Sassy Sauces Bittersweet Chocolate Sauce 1. Wash and hull strawberries.
2. Cut breads, cookies, fudge into bite size pieces.
3. Arrange strawberries and sweets on a platter.
4. Melt Sassy Sauces Bittersweet Chocolate Sauce over low heat. Heat until warm, stirring frequently.
5. Serve sauce with strawberries and sweets. The above list of sweets is a small set of the desserts brought each week by our vendors. Please
check out their booths for not only these ingredients but others that can also be used in a fondue. This recipe is
perfect for a hot summer night it’s quick, easy, delicious and best of all, it won't heat up your kitchen!
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Spring Pea Soup - June 30, 2008

Servings: 4 1 tablespoon olive oil
1/4 cup pancetta, diced
1/4 cup shallots, diced
3 to 4 cups vegetable or chicken broth
1/2 cup dry white wine
3 cups fresh peas, shelled
1 cup whole baby spinach leaves
1 tablespoon chopped thyme
2 tablespoons chopped flat leaf parsley
1 teaspoon ground coriander
salt and freshly ground black pepper to taste
1/2 cup heavy cream or half and half
Chopped chives and sour cream for garnish (optional)
1. Saute pancetta and shallots in olive in a large sauce pan over low to medium heat for about 3 minutes.
2. Add wine and broth and bring to a low boil.
3. Add peas and cook until tender (about 10-12 minutes).
4. Remove pan from heat. Add spinach, thyme, parsley, coriander, salt and pepper. Cook for 5 minutes.
5. Remove from heat. Use an immersion blender or conventional blender (use small batches with conventional blender) to blend until the soup is not quite a puree.
6. Stir in cream, mix well.
7. Serve immediately, or chill several hours to serve as a cold soup. Garnish, if desired, with chives and sour cream.
Recipe provided by Bedford Farmers' Market volunteer Linda Cargiuolo.
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Halibut with Black Bean Salsa and Garlic Scapes - June 23, 2008

Servings: 2-3 2 to 3 garlic scapes, minced
1 to 2 tablespoons olive oil
1 pound halibut (or substitute any other white fish) from Globe Fish
1/2 container Black Bean Salsa from In Good Taste 1. Preheat oven to 375°
2. Saute garlic scapes in oil in an ovenproof skillet on medium heat. Cook until scapes are limp, about 2 minutes.
3. Remove pan from heat. Place halibut on the garlic scapes.
4. Pour Black Bean Salsa on top of the fish.
5. Place skillet in the oven and bake about 20 minutes. (Cooking time will vary by the thickness of the fish fillet.) This recipe was provided by our vendor In Good Taste. I made it after arriving home from the first day at the Farmers' Market. It was simple to prepare and delicious. I was particularly taken with the garlic scapes, which I had never seen before. They were sold by Butterbrook Organic Farm and Kimball Fruit Farm.

Carol Reed
Bedford Farmers' Market Recipe Coordinator
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Pasta with Greens and Feta - June 16, 2008

Servings: 4-6 Water for pasta
6 tablespoons olive oil
4 cups coarsely chopped onion
7 to 8 cups (packed) mixed bitter greens, washed, dried and coarsely chopped
salt to taste
3/4 to 1 pound penne or fusilli
1/2 to 3/4 pound feta cheese, crumbled
freshly grated parmesan cheese cheese, to taste (optional)
freshly ground black pepper 1. Begin heating water for the pasta.
2. Add olive oil to a dutch oven or deep frying pan, place over medium heat.
3. When the oil is warm (test by adding a piece of onion, if it crackles the oil is ready), add onions and cook for about 10 minutes. Stir occasionally.
4. Place chopped greens in the frying pan, add salt to taste and stir. When the greens have begun to wilt, cover the pan and cook over medium to low heat for 10-15 minutes.
5. Cook the pasta until al dente.
6. Reduce greens mixture to low heat, add crumbled feta cheese and stir.
7. Reserve about 1/2 cup of pasta cooking water, and drain the pasta.
8. Add pasta to greens mixture and stir. Thin the sauce, if desired, with small amounts of pasta cooking water. Cook over low heat for a few minutes.
9. Add parmesan cheese, if desired, and freshly ground black pepper, to taste. Serve immediately.
Greens can be any combination of spinach, chard, escarole, collard, mustard and kale. Or feel free to try some greens our vendors offer that you may never have never seen at the local market!

Adapted from Still Life with Menu Cookbook by Molly Katzen.
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