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Recipes to warm a winter’s day

What do farmers eat on a cold winter’s day? That’s the question I asked the farmers from Greenfield Winter Farmers Market. Here are some of their recipes:

A Winter Farmers Market Menu

By Gloria Meluleni, Coyote Hill Farm, Bernardston

Here’s a menu for a simple comfort-food-type meal composed of ingredients that will be at the February Greenfield Farmers Market. Soup, sandwich, salad, and perhaps a piece of blueberry pie for dessert.

Home made roasted squash or Gilfeather turnip soup

Grilled cheese sandwich

Salad made with fresh winter greens and root vegetables

Blueberry pie or tart or ice cream

What will be at the farmers market for this meal? Everything!

Squash, turnips, (sweet potatoes)

Fresh baked bread


Winter salad greens

And, hopefully, blueberries from the Benson Place, if they come. If not, make a sweet potato pie.


By Marie Barham, Gray Dog’s Farm, Huntington

1 pork steak (2-3 pounds bone in) grilled or pan seared cut into thin strips

1 large onion (sweet, red, or yellow) thinly sliced

2 apples (Granny Smith, Honey Crisp, or Pink Lady are nice choices, but any will work) cored & sliced thin

8 or so sprigs of flat leaf parsley chopped

white wine

cheddar cheese grated

Enough baguette or focaccia to serve 4

Slice bread open and put in 200 degree oven to warm. Trim a bit of the fat off the pork steak, mince it up and heat it in a large sauté pan over medium heat. When it’s hot add sliced pork and brown it for a bit. Add onions and sauté until they’re soft, golden, and translucent. Add apples and brown them a bit. Deglaze the pan with just enough white wine and add parsley. With a wooden spoon loosen the browned bits from the bottom of the pan stirring until the wine reduces and makes a bit of a sauce. Remove bread from oven, serve pork on the bread topped with the cheddar and place under the broiler just until the cheese melts.




By Marie Barham, Gray Dog’s Farm, Huntington

A whole chicken can be intimidating for some folks, this recipe is simple but fool-proof.

1 chicken 3-6 pounds rinsed & patted dry

salt & pepper

a Dutch Oven cooking vessel

Place Dutch Oven, cover on, in a cold oven and pre-heat to 450 degrees. Salt and pepper the chicken inside the cavity and under the skin (you could use a spice rub blend the same way). When the oven comes up to temperature, take out the Dutch Oven (carefully, it will be HOT), open it and place the chicken inside, re-cover, and put it back in the oven. Roast chicken at 450 degrees for 25 minutes, then turn off the oven but leave the bird and Dutch Oven inside undisturbed for 25 additional minutes. Take the bird out and check that it’s internal temperature is 165 degrees. The drippings make an amazing sauce!!


By Caroline Pam, Kitchen Garden Farm, Sunderland

3 pounds onions (red or yellow), sliced thin

2 T. olive oil

2 T. butter

4 sprigs thyme

2 bay leaves

2 cloves garlic, minced

2 T. hard cider, brandy or sherry (optional)

8 C. liquid (vegetable, chicken or beef stock or water)

salt & pepper

1 T. soy sauce (optional if using water instead of stock)

6 slices toasted bread

6 oz. grated gruyere cheese

Melt half the butter and oil in each of two large saute pans and divide the onions, garlic, thyme and bay leaf between them. Saute on medium for at least 40 minutes until soft and caramelized to a deep brown color. Stir occasionally and be careful not to burn them. Add cider or brandy to each pan to deglaze and stir to loosen any browned bits. Add onion mixture to large soup pot. Add stock or water and bring to a simmer for 45 minutes. Season to taste. To serve, ladle soup into oven-safe bowls. Top with toast and grated cheese and broil until cheese is melted and browned in spots. Serves 6.


By The Farmers at Red Fire Farm, Montague and Granby

(from http://www.redfirefarm.com/recipes/sweets.html)

1 (1 pound) sweet potato

1 tsp. vegetable oil

1/2 C. butter, softened

1 C. white sugar

1/2 C. milk

2 eggs

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1 tsp. vanilla extract

1 (9 inch) unbaked pie crust

Rub sweet potato skin with vegetable oil and bake whole at 400 degrees 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 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. Serve with fresh whipped cream.



By Humera Fasihuddin, Copperhead Farm, Hadley

(from http://www.copperheadfarm.com/blog-goat-gourmet.html)

1 lb. ground goat meat

1/4 C. grated parmesan cheese

1/2 C. bread crumbs

1 farm fresh egg

1/2 tsp. salt

1/2 tsp. fresh ground black pepper

dash of garlic powder

1 small/med onion, diced]

Preheat oven to 400 degrees. Saute onions in 1 T. olive oil until transparent. Mix all other ingredients and add onions. Roll ground goat meat mixture into small-sized meatballs to a size of your liking and put onto a lightly oiled cookie sheet. Place in the oven uncovered for about 10-15 minutes (until lightly browned). Remove from the oven and serve with your favorite pasta or on a roll with your favorite red sauce and shredded cheese.



By Kate Kerivan, Bug Hill Farm, Ashfield

An Asian-style sauce with strong flavors of rhubarb and ginger. Try marinading your tofu, chicken, or pork in it before adding to the wok!

1/3 C. Rhubarb Rush

1 T. soy sauce

1-2 garlic cloves, minced

1 T. arrowroot or cornstarch

1 tsp. fish sauce (optional)

1 tsp. chili paste (optional)

Put ingredients into a jar and shake to combine. Add about 3 minutes before your stir-fry is ready to serve, and cook on medium heat until the sauce boils and thickens.


By Kate Kerivan, Bug Hill Farm, Ashfield

The cure for winter! Drink it for an antioxidant boost whenever you feel the cold catching up with you, and hold onto the recipe, because it’s great chilled in the summer.

3/4 C. boiling water or freshly brewed green tea

2 T. Kiss of Cassis

dash of fresh lemon juice

honey to taste

— Mary McClintock

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