November 15th, 2017

A few recipes starring seasonal recipes to enjoy with your family and friends this season! 
*indicates ingredients available a the Thanksgiving Market 11/18



Kale Salad with Cranberries, Almonds & Goat Cheese
From, Serves 6

  • 1/3 cup sliced raw almonds
  • 2 tablespoons red wine vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced shallot
  • 1 garlic clove, minced*
  • Kosher salt
  • Freshly ground black pepper
  • 2 bunches of kale, rinsed and dried, ribs and stems* removed, leaves thinly sliced crosswise (still available at many yearlong farmers markets!)
  • 1/3 cup dried cranberries
  • 4 ounces goat cheese (may we suggest local Cherry Glen? Available at Whole Foods and local food co-ops)

Preheat the oven to 400º. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.

Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.

In a large bowl, toss the kale, toasted almonds, dressing, and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.

Make ahead: The almonds can be toasted and stored in an airtight container for up to a week. The dressing can be made and refrigerated for up to a week. 


Ginger, Carrot, and Daikon Radish Salad
From Early Morning Farm

  • 2 large purple daikon radishes*
  • 2 carrots*
  • 1 tablespoon neutral oil like organic canola
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon (or more or less) sriracha or chili sauce
  • 1 clove garlic, grated*
  • 1 tablespoon grated fresh ginger
  • toasted sesame seeds for garnish (optional)

Recommended Equipment: microplane, julienne peeler

Prep the vegetables. Use a julienne peeler or box grater to shred the daikon and carrots into 4 cups total. (you may have some daikon leftover) Mix the ginger, garlic, and grated vegetables in a medium size mixing bowl. Whisk together oil, vinegar, and chili sauce then toss the salad together. Garnish with toasted sesame seeds.

Balsamic Roasted Beets
From Early Morning Farm

  • 1 lb beets*, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • a few grinds of fresh black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme*, minced or 1 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar

Preheat oven to 400F. Place beets in cast iron skillet or on a baking sheet, toss with olive oil, salt, and pepper. Roast for 20 -25 minutes until beets are just about done cooking. Remove pan from oven, add garlic and thyme, stir to combine. Cook for 10 additional minutes until a fork easily pokes through beets and the edges are starting to caramelize. Remove from heat, and add balsamic vinegar. Stir to coat the beets. Taste and adjust salt if necessary.

Sweet Potato Pie

  • 1 (1 pound) sweet potato*
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.