Farmers’ Market Recipes

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These regional recipes feature products that can be found at our local farmers’ markets, and all the recipes have been contributed by local farmers. The trend to shop local is here to stay, so get out your apron, your sense of adventure and
prepare to dazzle your friends and family with something delicious, nutritious and totally new.

Goat Cheese, Bacon & Mushroom Tart
Linda Smith, Sherman Hill Farmstead

Pre-heat oven to 375.

For the crust:
2 cups flour
¼ cup chevre, broken into small pieces
½ cup chilled unsalted butter, cut into small pieces
4-5 tablespoons ice water

In a food processor, combine flour, cheese and butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. Remove dough from machine. Gently shape into a disc, refrigerate at least 1 hour and up to 2 days.

To blind bake crust: Roll out chilled crust and fit into 10-inch tart pan. Cover with parchment paper, aluminium foil or wax paper and fill with pie weights, dried beans or pennies. Bake at 350 for 15 minutes; gently remove paper and weights and return to oven for an additional 10 minutes or until golden. Cool before filling.

For the filling:
6 slices bacon
½ pound mushrooms, thinly sliced
2 small leeks, thinly sliced
8 ounces chevre
1 tablespoon lemon juice
2 teaspoons thyme
Salt and pepper to taste
3 large eggs, beaten

Sauté bacon till crisp, set aside. Sauté mushrooms in bacon drippings till they have released all of their excess liquid. Sauté leeks in drippings till softened, about 5 minutes. Combine leeks and chevre and blend well. Add lemon juice, thyme and season with salt and pepper. Stir in eggs one at a time, blending well.

Fill crust with ½ chevre mixture, cover with mushrooms and bacon and top with remaining cheese mixture.
Bake 30-40 minutes or until set.

No Boil, No Toil Mac n’ Cheese
Mary Tonjes, Tonjes Farm Dairy

Preheat oven to 375.

1 8-ounce container Tonjes Fromage Blanc
2 cups milk
8 ounces Tonjes Rambler cheese, grated; reserve handful for topping
1 teaspoon dry mustard
1 teaspoon salt
Pinch of cayenne pepper
Salt and black pepper to taste
½ pound dry elbow pasta
Butter

Combine all the ingredients except macaroni and the handful of reserved cheese. (You can use the fromage blanc container to measure the milk.) Mix in the macaroni and toss into a 9-inch buttered baking dish; top with reserved cheese. Cover tightly with foil and cook 30 minutes. Remove foil and return to the oven for an additional 20-30 minutes.

Braised Rabbit with Gingered Pears
Denise Warren, Stone & Thistle Farm

Serves 4

2 young rabbits, each cut into 6 to 8 pieces
Salt and freshly ground pepper to taste
½ cup all-purpose flour
3 tablespoons olive oil
1 medium onion, finely diced
3 cups dry red wine
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 bay leaves
2 sprigs fresh rosemary
1/2 teaspoon salt
Scant 1/8 cup preserved ginger, sliced
1 cup sugar
½ cup lemon or orange juice
4 firm, not hard but not overripe, pears, skin removed,             cored and halved
3 tablespoons chilled butter

Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and saute for 3-4 minutes. Add rabbit pieces and brown each evenly. Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil; then reduce heat to medium-low. Cover and simmer for 30 minutes.

Combine ginger, sugar, lemon or orange juice in a large skillet; bring to boiling, stirring constantly. Add pears. Simmer 10 to 15 minutes, or until tender but still firm enough to hold their shape. Drain syrup from the pear and cook syrup 15 minutes longer, or until reduced about half. Pour over pears. Add gingered pears to the pan, cover and simmer for 30 minutes more. Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.

Braised Chicken Thighs Over Root Vegetables
Jennifer Clark & Andrew Scott, Eminence Road Farm Winery

6 chicken thighs (skins removed)
2 medium potatoes
2 carrots
1 celeriac root
1 leek
2 cloves garlic
½ cup dry white wine
1 cup water or stock
flour for dredging
1 tablespoon butter
2 tablespoons olive oil
1 bay leaf
Seasonings

Heat large sauté pan to medium high, add butter and 1 tablespoon olive oil. Coat chicken thighs in flour; add to pan and brown on both sides. Remove chicken and set aside. Reserve one tablespoon of pan drippings and add one tablespoon fresh olive oil. Chop vegetables into ½-inch pieces and add to pan over medium heat. Sauté until leek has softened. Deglaze pan with white wine, allowing all alcohol to evaporate; then add water or stock. Place browned chicken on top of vegetables, add a bay leaf, cover pan and reduce heat to low. Cook for about 45 minutes or until chicken pulls easily from the bone. Be sure to check pan frequently to make sure there is enough cooking liquid; if it starts to dry out, add more water or stock. Season to taste with salt and pepper, chervil, paprika
or whatever you like.

Speedy Chevre Cheesecake
Linda Smith, Sherman Hill Farmstead

Preheat oven to 350.
Have on hand a prepared graham cracker crust in 9-inch pie     pan.

8 ounces chevre
½ cup sugar
1 teaspoon vanilla
1 tablespoon lemon Juice
2 eggs

Blend chevre and sugar on medium speed. Add vanilla and lemon juice. Blend in eggs one at a time. Pour into prepared crust and bake at 350 for 30 minutes or until set.
Top with sour cream mixed with sugar and vanilla to taste.

Variation:
To make Pumpkin Chevre Cheesecake, replace lemon juice with ½ teaspoon pumpkin pie spices and 1½ cups pureed pumpkin or winter squash, or a 15 ounce can of unsweetened pumpkin.

Rabbit Pie
Denise Warren, Stone & Thistle Farm

This recipe is enough for 6 small or 2 large pies.

Preheat oven to 325.

For the stock:

Bones from three rabbits

1 onion roughly chopped

2 carrots

2 bay leaves

Sprig of thyme

Peppercorns.
In a large pan, fry the bones in a little oil until nicely browned; this intensifies the flavor and color. Add the aromatics, cover with about 4pints of water and bring to a boil.

Skim off any scum that rises to the surface. This stops the stock from tasting bitter and being cloudy. Allow to simmer gently for 1 hour, skimming as necessary. Strain into a clean bowl and discard the bones.

For the pastry:

3 cups all-purpose flour

¾ teaspoon salt

1 ½ sticks unsalted butter, frozen

6 tablespoons shortening, very cold

1 egg yolk

2 tablespoons vodka

ice water

3 tablespoons milk or water

Mix the flour with the salt. Add the frozen butter, cut up into very small cubes. Add the frozen shortening in tiny bits and carefully, with your hands or a pastry blender, combine the flour and fats until the mixture resembles very coarse crumbs. (It is ok to have fairly large pieces of fat; it is more important to work quickly so the fat doesn’t start to melt into the flour) Add the vodka and toss to combine. Add the egg yolk and milk and gently combine. Add the ice water about a tablespoon at a time, mixing after each addition, until the dough begins to hold together – should take about 4-7 tablespoons. Treat your dough carefully – you don’t want to overwork the flour and develop too much gluten, and you don’t want your fats to melt into the flour. Pull the dough into balls, one for each bottom crust and one for each top, allowing a bit more dough for the bottom than for the top, for your 2 large or 6 small pies. Refrigerate for about an hour.

For the meat filling:

Saddle and leg meat from 3 rabbits

1 onion, finely chopped
1sprig of thyme
3 or 4 potatoes, peeled and diced
½ rutabaga, peeled and diced
1 cup halved mushrooms
½ cup frozen peas
Beurre manie (equal quantities of softened butter and flour mixed together)
Salt and pepper
Cut the meat into pieces about 1 inch in size. Heat a little oil in a frying pan and sweat the finely chopped onion, put into a large pan. Reheat the frying pan until smoking hot.  Add some of the meat to brown all over, do this in batches, making sure the pan is very hot. Add to the onion and cover with rabbit stock, add the thyme. Bring to the boil, skimming if necessary, and then turn down the heat to a gentle simmer. Allow to cook for about 40 minutes or until done. (Any left over stock can be frozen for later use.)

Add the potatoes and other vegetables, but not the peas. Stir in well and cook for a further 10 minutes.
Remove pastry from fridge and roll out the bottom crusts. Place in the bottom of pie dishes. Roll out the top crusts and set aside to cover the filling.

Strain the cooked meat mixture through a sieve, collecting the gravy in another pan. Bring your gravy to a boil. Add the beurre manie, a little at a time, whisking as you do so until it is slightly thickened. Season to taste with salt and plenty of black pepper.
Fill the lined pie dishes with the meat mixture. Add a few peas and top up with the thickened gravy. Egg wash around the edges and put on the pastry tops. Egg wash the top to give a nice glaze when cooked.
Bake 40 minutes or until golden brown.

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