Recipes - HLFM

Swiss Chard and Fresh Peas with Ham and Maple-Balsamic Sauce

July 16, 2014 By HLFM

from: Fresh from the Farm: A Year of Recipes and Stories by Susie Middleton

You might remember Susie Middleton from a demo she did at our market a couple of years ago. She just sent us this recipe from her new book. Here’s what she has to say about the recipe:

“Talk about colorful! This dish is a visual feast, and it tastes pretty swell, too. The sweet and tart combo of maple syrup and balsamic vinegar takes the slightly … Continue Reading ...

White Bean Soup with Winter Greens

March 29, 2014 By HLFM

from Fresh From the Farmers’ Market by Janet Fletcher

Ingredients:

1lb dried Cannellini or other white beans
¼ cup extra virgin olive oil plus more for garnish
1 large onion, chopped
2 carrots, in 1/3-inch dice
4 cloves garlic, minced
1 tblsp minced Italian parsley
2 bay leaves
4 cups homemade or canned low-sodium chicken broth
salt and freshly ground black pepper
¼ lb winter greens such as kale, chard, dandelion, collard or turnip greens
freshly grated Parmesan cheese

Directions:… Continue Reading ...

Butterfly Turkey with Dry Rub Brine

January 20, 2014 By HLFM

–from our friends at Pure Harvest Farm

Ingredients:

3 1/2 tablespoons kosher salt
1/2 teaspoon of sage
1/2 teaspoon of dried thyme
1 1/4 teaspoons of whole black peppers
1/2 teaspoon of whole allspice berries
one 13 to 14 pound turkey

Directions:

Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a grinder and pulse until the peppercorns and allspice are coarsely ground (5 to 6 pulses); set aside.

Set the turkey breast-side down on … Continue Reading ...

Winter Squash Bread

November 15, 2013 By HLFM

Ingredients:

3 cups sugar
2 cups cooked, mashed winter squash (Butternut, Acorn, or Kabocha are good choices)
4 large eggs, beaten
1 cup canola or coconut oil
3 ½ cups all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking power
1 tsp. ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
½ tsp. ground cloves
¾ cup chopped pecans or walnuts
¾ cup raisins

Directions:

Preheat the oven to 350 degrees F.
In a large bowl,

Orzo Salad with Radish & Cucumber in a Citrus Vinaigrette

August 29, 2013 By HLFM

This recipe was demonstrated by Katie Freer and her children’s cooking class kids (ages 3 to 12) at the Market on June 18. Katie is the founder of Sprouting Chefs, a program that combines her Masters Degree in Early Childhood Education and her culinary talents. Katie always brings her class to Market on Saturdays where each week a new seasonal fruit or vegetable is introduced to the class.

Ingredients:

2 1/2 cups orzo pasta
1 tbs olive oil
½ cup