It may be cold out, but there's still plenty of great produce to be had. Grace your holiday table with fresh fixes from your local farmer's market.
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.
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.
Photo: Beth Dreiling Hontzas / Prop Styling: Missie Neville Crawford / Food Styling: Vanessa McNeil Rocchio
Balsamic Root Vegetables makes a flavorful match for any entrée.
This cheesy potato gratin gets a punch of flavor from nutmeg and fennel. It's impressive enough for a holiday party, but easy
enough to put together on a busy weeknight.
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.
This savory pastry treat made with fresh chives is a hit at holiday brunches.
This simple-prep side lets you enjoy the natural flavors of winter squash.
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.
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.
Hosting a dinner party? Use heat-proof glass mugs to serve this creamy soup. They’re easier for guests to maneuver than bowls
and spoons. Keep it warm in a slow cooker, and garnish with sour cream and chopped fresh chives.
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.
Roast the vegetables before the pork roast. Then, put them back in the oven to reheat while the pork rests.
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.
For this earthy salad, make sure to use wild rice, not a blend, to get a nice chewy texture.
Highlight the naturally sweet flavor of parsnips by roasting them and topping with a refreshing vinaigrette.
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.