What’s Cooking – Our Farmers Share Their Thanksgiving Recipes

Around the farm we’re all thinking about the best dishes we can make for our families with the abundance of organic vegetables we’ve been helping to grow all season. It’s fun and satisfying to make an original dish for our families and friends with the vegetables we have so lovingly planted, tended, harvested, stored and washed.

You can find our produce right now at the Winter Farmers’ Markets, in our Winter CSA, and as Bulk Orders for parties or storage.

Let’s see what’s cooking … 

Bacon Brussels Sprouts

Leila harvesting thyme on a beautiful November day.

Leila, our Georgia native, will be flying back home with a bag of Brussels sprouts this Friday so she can make bacon Brussels sprouts for her family. How she does it? First she fries bacon in a pan, she then removes the bacon and cuts it into bits. Next she sautés the Brussels sprouts in the bacon grease. Last, she adds the bacon bits to the plate of cooked Brussels. Simple, easy, and delicious!

Beet Rosti 

Christina and Kristi enjoy their lunch break in front of our House fields.

Kristi, our Wholesale and Logistics Manager, recommends trying beet rosti as an appetizer this holiday. “The rosemary is a really nice light flavor with the deep dark flavor of the beet” she says.

Ingredients
4-6 red beets (peeled and grated)
2 teaspoons chopped rosemary
1/2 cup flour
2 tbs butter

Grate beets and toss with rosemary and 1/4 cup flour. Toss thoroughly and then add the remaining flour. Heat butter at medium/high heat until golden brown in skillet. Add beet mixture to skillet and press firmly with spatula. Cook for 8-10 minutes. To Flip: remove patty from pan with spatula and slide onto new plate. Put an additional plate on top of patty and turn over so that the patty falls cooked side up onto new plate. Use spatula to slide patty off plate and back onto pan. Cook remaining 10 minutes or until brown. Can be served hot or cold.

Caramelized Shallots 

Kristi will also be featuring caramelized shallots on her Thanksgiving table this year. In fact, they were the first to come to her mind when thinking about holiday dishes.

Saute shallots and a few tablespoons sugar on medium heat in unsalted butter. Add a bit of red wine vinegar and salt, cook until brown. Then place sauté pan in the oven and roast until juicy and tender.

9″ Butternut Squash Pie

Packing Supervisor Rich with a purple cauliflower.

Our Packing Supervisor, Rich, says he’s excited to try a variation of the pumpkin pie this year, using butternut squash.

Ingredients
1 9” pie plate
2 cups of butternut squash puree
1 ½ cups of creamy coconut milk, some people use a 12 oz can of evaporated milk
¾ cup of sweetener, sugar molasses, honey, whichever
1 teaspoon cinnamon
½ teaspoon of ground ginger
½ teaspoon of salt
½ teaspoon of nutmeg
¼ teaspoon cloves
2 large eggs or egg substitute (my favorite is soaked flax seeds 1 tablespoon of ground seeds to 3 tablespoons of water soak until gelatinous.)
1 pie crust (unbaked)

Mix spices and salt together in a bowl then add the eggs (or substitute) and pumpkin puree, mix thoroughly and fill the (unbaked) pie crust. Cook at 400 for 15 minutes then turn down the temperature to 350 for 40 to 50 minutes, until you can stick a toothpick into the pies center without it coming out covered in gelatinous pumpkin mixture. Cool on a rack. Serve. With whipped cream. And other pies.

See more seasonal recipes on the blog.

We hope everyone has a delicious holiday filled with fresh and tasty New England vegetables!