Recipes

FALL

Vegetable Pot Pie- Submitted by Deb Bentzel, Farm to Institution Manager
An all-time favorite and the best part was I got to use some of the asparagus I’d frozen this spring.  Things I used in this recipe that were locally grown / produced: winter squash, yukon gold potatoes, fennel, asparagus, cream (I used 1/2 and 1/2), onions, parsley, even my butter and flour (and my Maine sea salt).

Bahn Mi- Submitted by Deb Bentzel, Farm to Institution Manager. Local ingredients: carrots, daikon, cilantro, tofu, garlic, and we made our own aioli with farmstand eggs.

Harissa Spaghettini - Submitted by Deb Bentzel, Farm to Institution Manager. Local ingredients:  kale, garlic (and almost everything else I found at RTM.  Harissa is available at Spice Terminal).

Broccoli Cheddar Soup - Submitted by Deb Bentzel, Farm to Institution Manager
An easy go-to.  Local ingredients:  broccoli, cheddar, shallots, butter, potato, garlic

Roasted Acorn Squash with Corn Pudding - Submitted by Deb Benztel, Farm to Institution Manager. Local ingredients:  sweet corn (I use what I have frozen), squash, eggs, cheddar, scallions, milk.

Pumpkin Spice Muffins- Submitted by Nate Hopkins, Farmstand Staff & Volunteer Coordinator. Local ingredients: AP flour, long neck pumpkin, apple sauce, eggs, maple sugar, sea salt

Chicken and Mushroom Soup w Lentils- Submitted by Nate Hopkins, Farmstand Staff & Volunteer Coordinator. Local ingredients: (homemade) chicken stock, jalapeno, day old french pain levain, cremini & shiitake mushrooms, chicken, celery

Hearty Autumn Veggie Soup- Submitted by Nate Hopkins, Farmstand Staff & Volunteer Coordinator. Local ingredients: everything but the black pepper and beans (for now)

WINTER

Cabbage and Mushroom Galette – Submitted by Deb Benztel, Farm to Institution Manager. Local ingredients:  You can find just about everything at the Farmstand!

Glazed Carrots – Submitted by Paul Lawler, Dairy Buyer & Resident Cheesemonger
Local ingredients:  You can find just about everything at the Farmstand!

Did you get maple syrup in your stocking? Here’s a great simple recipe.
12 large carrots, peeled
8 tbsp. butter
1/4 cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
Large pinch fresh  or dried thyme leaves

1. Cut carrots into 2″ lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.
2. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.
The result: carrot maple candy, oh so good!

SPRING

SUMMER