Winter Farmer's Market Recipes

Photo: Jennifer Davick, Prop Styling: Lydia Degaris Pursell; Food Styling: Marian Cooper Cairns

Muffuletta Dip

You can serve this versatile recipe on French bread crostini or with crackers over a block of cream cheese. Try tossing leftovers in a Caesar salad.

Recipe: Muffuletta Dip

Photo: Howard Lee Puckett

Sorghum-Glazed Turnips

If you've never tried sorghum syrup, you should start with this recipe. Frequently eaten on hot buttered biscuits, sorghum syrup is used as a sweet glaze for turnips in this recipe.

Recipe: Sorghum-Glazed Turnips

Photo: Beth Dreiling Hontzas / Prop Styling: Missie Neville Crawford / Food Styling: Vanessa McNeil Rocchio

Balsamic Root Vegetables

Balsamic Root Vegetables makes a flavorful match for any entrée.

Recipe: Balsamic Root Vegetables

Photo: Jennifer Davick

Fennel-and-Potato Gratin

This cheesy potato gratin gets a punch of flavor from nutmeg and fennel. Impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight.

Recipe: Fennel-and-Potato Gratin

Photo: Howard Lee Puckett

Roasted Baby Beets

These beets are anything but boring. Roasted in a broth seasoned with honey, cider vinegar, thyme, and parsley, they have great flavor and make for a pretty presentation. Top with hazelnuts and crumbled ricotta salata cheese to complete the dish.

Recipe: Roasted Baby Beets

Photo: Beth Dreiling Hontzas, Prop Styling: Buffy Hargett, Food Styling: Rebecca Kracke Gordon

Bacon, Cheddar, and Chive Scones

This savory pastry treat made with fresh chives is a hit at holiday brunches.

Recipe: Bacon, Cheddar, and Chive Scones

Robbie Caponetto / Styling Buffy Hargett

Roasted Winter Squash

This simple-prep side lets you enjoy the natural flavors of winter squash.

Recipe: Roasted Winter Squash

Photo: Beth Dreiling Hontzas

Red Wine Beef Stew

Fresh bay leaves add to the rich flavor of this stew. Serve your favorite bread with satisfying Red Wine Beef Stew for a hearty meal. Freeze leftovers to heat and enjoy when there’s no time to cook.

Recipe: Red Wine Beef Stew

Photo: Jennifer Davick

Roasted Root Vegetable Salad

Packed with nutrients and hearty flavors, this salad is both pretty on the plate and perfect for winter. It tastes equally delicious with other roasted vegetables, such as butternut squash, onions, carrots, and potatoes.

Recipe: Roasted Root Vegetable Salad

Photo by Beth Dreiling Hontzas

Butternut-Squash Parsnip Soup

Hosting a dinner party? Use heat-proof glass mugs to serve creamy Butternut Squash-Parsnip Soup. They’re easier for guests to maneuver than bowls and spoons. Keep soup warm in a slow cooker, and garnish with sour cream and chopped fresh chives.

Recipe: Butternut Squash-Parsnip Soup

Photo: Jennifer Davick; Prop Styling: Lydia Degaris Pursell, Food Styling: Angela Sellers

Luscious Orange Panna Cotta

Panna cotta is a silky custard made without eggs that’s often topped with a sauce. We infused orange rinds in this fresh and tasty version and then topped it with Buttery Orange Curd and sweetened orange pieces.

Recipe: Luscious Orange Panna Cotta

Photo: Jim Franco

Cranberry Roasted Winter Vegetables

Roast the vegetables before the pork roast. Then, put them back in the oven to reheat while the pork rests.

Recipe: Cranberry Roasted Winter Vegetables

Smashed Rutabagas and Turnips with Parmesan Cheese

Rutabaga Chopping Tip: Using a very sharp knife, cut a small slice off one side of a rutabaga. Rest rutabaga on the sliced side for stability. Holding rutabaga firmly with a dish towel, cut into several slices using a rocking motion with rutabaga and knife. Peel slices using a potato peeler or sharp paring knife. Chop to desired size.

Recipe: Smashed Rutabagas and Turnips With Parmesan Cheese

Photo: Jennifer Davick; Prop Styling: Lydia Degaris Pursell, Food Styling: Angela Sellers

Sweet Citrus Marmalade

Our delicate marmalade flavors are soft enough to spoon over—and soak deliciously into—hot biscuits. Be sure to try the Citrus-Vanilla Bean Marmalade and Orange Mimosa variations.

Recipe: Sweet Citrus Marmalade
More Citrus Recipes

Photo: Jim Franco

Wild Rice with Bacon and Fennel

For this earthy salad, make sure to use wild rice, not a blend, to get a nice chewy texture.

Recipe: Wild Rice with Bacon and Fennel

Quick Winter Pickled Vegetables

Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce. Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests.

Recipe: Quick Winter Pickled Vegetables

Photo: Iain Bagwell

Roasted Parsnips with Mint

Highlight the naturally sweet flavor of parsnips by roasting them and topping with a refreshing vinaigrette.

Recipe: Roasted Parsnips with Mint

Farmers Market Cookbook

Our Farmers Market Cookbook is filled with more fresh produce recipes, divided into four chapters—Spring Recipes, Summer's Bounty, Autumn Harvest, and Winter Storehouse. The book also walks you through the farmers market experience and provides a Fresh Produce & Herb Primer with all the tips you need for selecting the best produce.

Buy the Southern Living Farmers Market Cookbook

17 Winter Farmer's Market Recipes