flatbread

Flat Bread Fold-Over | Jenny’s Bread

Like any other kind of cooking, good bread baking begins with the best flours (King Arthur and Four Star Farms) and local ingredients-Web of Life farm eggs, Hornstra milk, Cabot or Kate’s butter, Narragansett Creamery cheeses, Queen Bee honey, Kate’s buttermilk. All of my breads are made by hand (except the pizza doughs, made in a food processor) out of my home with lots of love and elbow grease. – Jenny of Jenny’s Bread

Serves 4 to 6

Ingredients

  • 1 Jenny’s Bread pizza dough (white or grilling)
  • butter or olive oil
  • toppings or fillings of your choice

Preparation

Cut your pizza dough into 4 pieces of equal size. Heat a cast iron pan (8 to 12 inches) over medium low heat. While the pan is heating, gently press each piece of dough out into a circle on a smooth surface using the oil it came in and adding a touch more if you need it. If the dough resists allow it to rest a while (10 to 15 minutes is usually enough) before trying it again. Coat the bottom of the heated pan with a pat or butter or a swirl of olive oil. Place one bread in the pan. Cook 2 to 3 minutes (times will vary with different stoves) or until the bottom is a golden brown. Flip and cook until bottom is a golden brown. Remove from pan and enfold in a dish cloth while while you make the others stacking them as you go.

Cut pizza style and serve with hummus or your favorite dip. Fold it around fresh tomatoes, basil and mozzarella cheese. Brush with melted butter and sprinkle with cinnamon sugar. Wrap around your favorite Brown Boar or Dufort Farms sausage. Or just rip it apart and eat it while it’s hot!

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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.

chiffonade basil

Tomato, Basil and Leek Soup | Students of the Rising Tide Charter School

Ingredients

4 cups fresh local tomatoes, peeled, seeded, and small dice
2 leeks, white part only (save the greens for stock), split the leeks lengthwise, slice in half moons and place in a container of cold water to clean.
1 cup fresh basil, loosely packed
2 cups water or broth (vegetable, chicken or corn)
4 tablespoons unsalted butter or your favorite cooking oil
2 cups organic heavy cream
1 teaspoon salt

Preparation

Saute leeks in butter or oil over low heat until translucent in a dutch oven or sauce pan. Add tomatoes and salt, bring to a simmer and then add broth or water. Bring back to simmer for about ten minutes. While the base of the soup cooks, chiffonade the basil by stacking the leaves and then rolling them lengthwise. With a sharp knife, slice the basil roll perpendicularly, creating fine thin strips. (The tighter the roll, the easier it is to make your slices thin.) Stir heavy cream into the soup. Add chiffonade basil and bring to a final simmer. Season with salt and fresh ground black pepper to taste.

sausage-sage-stuffing

Sausage Stuffing |Brown Boar Farm

Stuffs up to a 15 -20 lb. bird.
Ingredients
1 cup chopped onion, from Plato’s Harvest and Web of Life Farm
1 cup chopped celery root, from Skinny Dip farm
4 packages of Brown Boar farm mild breakfast sausages
3 loaves of stuffing bread from Jenny’s Bread
1/4 cup butter, melted
2 cups peeled, chopped apples from Crow farm
1 cup of fresh cranberries from Fresh Meadow Farm
2 cups of apple cider
2 cups of turkey or chicken broth
1 box of Bells seasoning (or equivalent herbs and spices). Bell’s Seasoning is a local Boston product created by William G. Bell in 1867. He mixed a unique combination of rosemary, oregano, sage, ginger, and marjoram. Bell’s seasoning is 100% natural and has no added preservatives, additives, or artificial ingredients and that makes it a perfect companion to Brown Boar Farm all natural sausage that contains no nitrites, additives or artificial ingredients.

Preparation
Prepare celery root by slicing off the outside similar to how you would prepare a turnip. Once the outer skin is removed, place the celery root in a bowl of water (with lemon) to prevent discoloration, and then chop into small cubes. Regular chopped celery could also be used instead of celery root.
Prepare the apples by dicing into cubes or slices leaving the skin on.
Prepare the fresh cranberries by rinsing.
Melt butter in a large skillet, over medium heat. Sauté the chopped onion and chopped celery root (or cube celery stalks) for 5 -10 minutes. Add ¼ of a box of Bells seasoning and cup of the chicken stock, and bring to a boil.
In a separate fry pan, add the apple cider, apple cubes and cranberries and cook through. Mix the cooked results with the onion and celery.
In a large bowl, pull apart the loaves of stuffing bread or cut into 1-2 inch chunks.
Add in the sausage, onion, celery, apples and cranberries and stir with a large fork to blend well.
Sprinkle in and mix additional Bell’s seasoning for taste, and add additional chicken or turkey stock as needed to moisten the bread and seasoning.
Cook the thawed mild breakfast sausage links next until golden brown. Remove the cooked sausage and drain on paper towels and let cool. Slice the cooled sausage links into ½ inch sections and then mix with the bread, onions, celery, apples and cranberries.

Pack the completed stuffing lightly in the turkey cavity and neck just before roasting the turkey.

Extra Stuffing may also be baked in a covered casserole at 350F for 30-40 minutes.

Culinary Insights - Nicole Cormier

Local Lunchbox Ideas | Nicole Cormier RD, LDN

Courtesy | Nicole Cormier RD, LDN – Delicious Living Nutrition..

This week I was invited to the Culinary Insights at the Plymouth Farmers’ Market located at Plymouth Plantation. Over the years, I have become a regular at this market and a prior culinary guest. My first appearance included Local Quesadillas filled with local ingredients from fruit to vegetables and local cheeses. If you haven’t paid a visit to this market this season, there is still plenty of time. They are open every Thursday through October from 2:30pm – 6:30pm. Below are a variety of nutritious school lunches that are made with local ingredients from the farmers’ market. Go ahead, give them a try and localize your lunchbox!

Apple Cheddar Sandwich

2 slices of whole grain bread
½ apple, sliced
1 slice of cheddar cheese
1 tsp honey (optional)

Place sliced apple on one slice of bread, then place cheese on other slice of bread. Drizzle honey and place one slice on top of the other. Serve with celery and Red Pepper Jelly Dip.

Red Pepper Jelly Dip

1 cup of plain yogurt or local soft cheese
1TB of Red Pepper Jelly

Mix ingredients in a small mixing bowl. Serve with celery or crackers.

Egg Sandwich with Cheese, Greens & Eggplant Bacon

1 egg, fried
1 slice of cheese (cheddar or goat)
Pinch of greens
Drop of Balsamic Vinegar
1 tsp Olive oil
3 slices of eggplant bacon (see below)

Using a frying pan, place olive oil in pan over medium heat. Cook egg as desired. Toast bread, then spread cheese onto slice and place egg on top. Then, place eggplant bacon, greens, balsamic vinegar. Serve with sliced Asian pears drizzled with honey

Eggplant Bacon

1 Asian eggplant
4 TB Organic tamari
1 TB maple syrup
1 tsp liquid smoke
1 tsp olive oil

Preheat oven to 425 degrees. In a small mixing bowl, combine all ingredients except eggplant and oil. Slice eggplant into 1” wide strips Toss eggplant in marinade until coated, and then refrigerate for 2 hours.

Line a baking sheet with natural parchment paper and brush with olive oil. Place strips on top of parchment paper and brush with marinade and oil. Bake for 8 minutes, then flip and bake for an addition 8 minutes. Cook another 3 minutes on opposite side and flip one more time for 3 minutes until browned. Let cool and they will harden. If your strips cook faster than expected, place aside on a plate to cool and they will be just fine.

Pear, Preserves & Goat Cheese Sandwich

½ Pear, sliced
1 TB Fruit Preserves
1 TB Goat Cheese
2 Slices of Whole Grain Bread

Spread goat cheese onto 1 slice of bread, and then top with pear slices. Spread fruit preserves onto another slice of bread, and then place one slice on top of the other. Cut and Serve with tomatillos & cauliflower.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN

1-L1080262

Whole Grain Cornbread | Web of Life Organic Farm

Ingredients


1 c. Web of Life Farm whole grain cornmeal
3 c. all-purpose flour
1⅓ c. sugar
2 Tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup. melted butter
2 Tablespoons queen bee. honey
4 local eggs
2½ cups whole milk

Preparation


Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

brocsaus

Penne with Brown Boar Sweet Italian Sausage and Broccoli Rabe from Bay End Farm | Marianne Leone Cooper

Ingredients


4 sweet Italian Brown Boar sausages (about 1 pound), grilled and coarsely chopped into small pieces
1 pound penne
1 bunch broccoli rabe, washed, stems trimmed, and coarsely chopped
4 cloves roasted garlic, smashed
1/2 teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Preparation


Bring a large pot of water to a boil. Add salt, return to a boil and add penne. Cook until al dente according to the package directions. Drain and set aside. In a large steamer set over boiling water, steam broccoli rabe, covered until tender, about 5 minutes. Take broccoli rabe out of steamer and set aside. Heat olive oil in large skillet over medium heat and then add smashed garlic and broccoli rabe. Cook, stirring, about 30 seconds. Add the chopped sausage to the skillet along with the strained penne and crushed red pepper flakes. Stir to combine, sprinkling the final dish with olive oil if pasta seems too dry. If desired, grate fresh Parmesan cheese over individual dishes and serve immediately. Add course salt and freshly ground black pepper to taste.

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Lacinato Kale Salad | Paul Gerst L.Ac. of New England Natural Health Services

Ingredients


6 cups lacinato kale
1/2 lemon
Pinch dried basil or fresh basil chopped
Pinch gray sea salt or pink rock salt
Black Pepper to taste
1 tbsp extra-virgin olive or chia, flax, or hemp seed oil
2 tbsp red onion, minced
2 tbsp green onion, chopped
1 small cucumber, thinly sliced
1 garlic clove, minced
1/4 cup kalamata olives, chopped

Preparation


Wash Kale (take out the rib) and cut into strips. Toss in large salad bowl with lemon, salt, pepper and basil then add rest of the ingredients, mix and serve.