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Turkey Giblet Gravy | Copicut Farms

Ingredients

2-3 cups water
1/4 cup local white wine,
1 carrot, in chunks
2 stalks celery, in chunks
1 large onion, in chunks
1 clove garlic, peeled and cut
2 tsp celery seeds
2 tsp rosemary
2 tsp paprika
2 tsp freshly ground pepper
Salt to taste
1/2 cup whole milk
1/2- 3/4 cup flour
Turkey neck, heart, liver, gizzard

Preparation
In a thick bottomed sauce pan add water, wine, carrot, celery, onion, garlic, and all spices except salt. Bring to a gentle simmer, add the neck, heart, gizzard, and liver. Let simmer for 2-3 hours with cover off, stir occasionally. Just before serving, strain stock and return liquid to pan. Bring stock to a boil. In separate bowl, stir milk and 1/2 cup flour. When all the flour has dissolved, slowly add the milk mixture to the stock. Stir constantly until mixture thickens. For desired thickness repeat milk/flour procedure and add to stock. Add salt to taste.

1-roasted-root-vegetables

Roasted Winter Root Vegetables

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

Ingredients
2 1/2 lb mixed root vegetables — potatoes, carrots, turnips, parsnips, beets, sweet potatoes, small onions, or whole shallots (or celeriac, sunchokes, delicata squash, leeks, radish)
1 head garlic separated into cloves but unpeeled
Several short rosemary sprigs or sage leaves
3 bay leaves
Olive oil
Salt and freshly milled pepper
Preparation
Preheat the oven to 450F. Peel the vegetables, onions, and shallots. Cut everything into pieces roughly the same size except for the parsnips, sweet potatoes, and turnips, which cook faster and can be slightly larger than the rest. Toss the vegetables, garlic, and herbs with oil to coat lightly, then season with salt and pepper.
Put everything in a roomy pan. Bake, uncovered, in the top 1/3 of the oven for 20 minutes, shaking the pan once or twice. Reduce the heat to 375F and continue baking until the vegetables are tender when pierced with a knife, twenty to thirty minutes, depending on how large they are. Remove the bay leaves.

Fresh Meadows Farm

Cranberry Sauce | Fresh Meadows Farm

Ingredients
2 cups fresh cranberries
1/2 cup sugar or 1/3 cup honey (more or less to taste)
2/3 cup water
Squeeze of fresh lemon
Pinch of cinnamon to taste

Preparation
Add all ingredients in a saucepan and boil for 3 to 4 minutes until cranberries pop. Serve as whole berry sauce, mash with potato masher or strain thru a sieve.