Peggy Paul’s Yukon and Sweet Potato Gratin with Fresh Herbs
This week’s recipe comes to us from Farmstand Staffer, Peggy Paul. Her Yukon and Sweet Potato Gratin with Fresh Herbs has deep, earthy flavors that will blend well with the rest of your Thanksgiving meal.
Roasted Cauliflower with Conebella Farm’s Smoked Cheddar
The white & cheddar cauliflower at the Farmstand right now is beautiful. Admire it. Buy it. Roast it. Cover it in Conebella Farm’s Smoked Cheddar cheese and enjoy.
Peach Habanero Hot Sauce- submitted by Anne Steelman
This recipe is a great way to say farewell to peach season! The sweet fruitiness of the peaches pairs delightfully with the heat of the habaneros.
Fall Kiwiberry Salad- submitted by Annemarie Vaeni
This week’s recipe also requires that you refrain from gobbling up the star ingredient on your way home. The kiwiberry and pear are a great match for the Birchrun Blue and tangy dressing!
Fresh Fig & Roasted Sweet Potato Salad- submitted by Annemarie Vaeni
If you can make it home without eating all your figs, this salad is a delicious way to showcase them. This recipe comes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem and I think it’s one of my favorites. The sweet freshness of the figs against the roasted sweet potatoes is a surprisingly delicious combination while the heat of the jalapeño is balanced by the creamy chevre.
Peach Pizza- submitted by Annemarie Vaeni
A little sweet, pretty cheesy and with a bit of a kick from the jalapeño- this might be your new late-summer favorite!
Green & Purple Salad- submitted by Annemarie Vaeni
Tasty summer salad featuring baby arugula, green beans and blue potatoes, topped with a creamy walnut dressing.
Squash and Tomato Gratin
By Anne Steelman, Farmstand Operations Manager
This recipe showcase the bright flavors of summer nicely and the light seasoning really lets the freshness of the ingredients shine through. The saltiness of the Tomme de Conestoga pairs nicely with the slight sweetness of the tomato that comes out during sautéing. When I make this again (and I certainly will) I’m going to try adding some fresh thyme or rosemary. Adapted from Bon Appetit’s- see the original recipe here.
1/2 to 3/4 cup breadcrumbs
1/3 cup grated Tomme de Conestoga (Misty Creek, Leola PA)
4 tablespoons olive oil (I suggest Tait Farm’s Olive & Rosemary Oil)
1 large heirloom tomato, sliced (Sunny Harvest or Taproot)
3 small zucchini, thinly sliced (any variety summer squash will work)
Sea Salt & fresh ground Black Pepper to taste
Toss the breadcrumbs with the grated Tomme de Conestoga and 2 tablespoons olive oil and season with salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium-sized oven-safe skillet over medium-high heat. Add tomato slices and cook until juices are bubbling, about 4 minutes; season with salt and pepper. Top with zucchini slices and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.
Radish and Kale Salad
By Alex Jones, Farmstand Product Manager
Serves 8 as a side, 4 as an entrée with additions (see below)
1 bunch Lacinato kale
2 bunches different spring radishes, tops on if possible (French Breakfast, Red Rover, Pink Beauty, Easter Egg, or even baby Hakurei turnips will work)
1 lb asparagus
1 cup shelled peas (optional)
1 bunch chives
Small handful crumbled Doe Run Farm feta or shaved Havilah from Cherry Grove Farm
Your favorite vinaigrette (something bright and citrusy works well, but simple lemon juice and olive oil are also great)
Optional additions (see below)
Wash and stem your kale, then slice it into very thin ribbons. Without unbunching, thoroughly wash your radish bunches. Pat dry and hold them by the tops near the runner band. Carefully twist or cut off the roots so that the tops are stull held together by the band. Cut off stems (including rubber band), then slice radish leaves as you did the kale. Put radish tops (as much or as little as you like) and kale in salad spinner, or pat between paper towels, until thoroughly dry.*
Wash, dry, and snap ends off your asparagus (wash consciously in case they’re sandy). Chop into 1”-2” lengths. Steam or blanch for a few minutes (start chopping radishes in the meantime), then cool with cold water to stop the cooking. Set aside.
Trim stems and tails from radishes, checking to ensure that they’re clean. Slice thinly into rounds, half moons, matchsticks, or on the diagonal for long, thin French Breakfast radishes – whatever shapes you like.
Combine kale, radish tops, and radishes in a large serving bowl and toss well. Don’t worry about mauling your kale or anything. Be gentle. Top with chives chopped into 1”-1/2” pieces.
Storage tip: To store this salad in the fridge, I like to keep the kale-radish mixture separately from the asparagus, and any peas you may have steamed (there’s no reason not to use the microwave for this if you have one), cheeses, or anything else too wet. This will keep the greens from wilting.
Portion, then add feta, asparagus, peas, other add-ons. Dress, toss, eat.
Blanched shelled peas (fresh or frozen both work)
Hard-cooked eggs, sliced
Toasted pepitas or slivered almonds (obvs)
Farro cooked al dente
Fresh or canned mandarin slices
Cubed marinated baked tofu or shredded chicken
Thin slices of fresh or pickled red onion, shallots, or ramps
*If you’re not a fan of radish tops, or if your tops aren’t in eating condition, feel free to omit them – I add the tops to reduce waste and because they have a pleasant but subtle peppery flavor.